24 Weeks (and a muffin recipe!!!)

How far along: 24 Weeks.

How big is baby: The length of an ear of corn

Total weight gain:  20 + lbs

Sleep:  I am officially lacking in sleep. My hips are killing me, I have to roll over every 5 minutes to relieve the amount of pain one side is in. Random side cramps also wake me up and make it so I can barely breathe. I guess she’s just getting me ready for her arrival.

Best moment of the week: It’s been a pretty chill week. There really hasn't been a lot going on. We should be having a lovely evening tonight tho!

Food Cravings:  Nothing…

Food Aversions: Nothing…

Symptoms: I’m uncomfortable and itchy!!! Winter has finally hit the PNW, and with it all the moisture in the air. My skin is the Sahara desert and is covered in little war wounds from my constant scratching. Poor skin. I’m trying to moisturize every second of the day to prevent my little knife hands from going to town.

Mood: Just cuddly I guess. I want cuddles from my babies and Ryan a decent amount of time. Other than that I’m just fine.

Movement: So much movement!!! She must have grown a ton in the last couple days, because she has been kicking my butt!!! I could feel her little fingers pushing on my stomach the other day. It’s such an amazing feeling that I will miss for sure. The only time it bothers me is when I’m trying to walk to do something.

What I’m looking forward to: Thanksgiving next week and all the baking that comes with it!!! As per usual I’m looking forward to the arrival of my little girl, and Christmas shopping for the kiddos!!

I do want to give a little shout-out to my mama who turned 70 today! She has been one of the biggest inspirations for me as a woman, as a mother, and as a person in general. She loves harder than any person I know and is the epitome of a beautiful woman who has aged gracefully.

I promised on Facebook that I would share a recipe for something I made this week. Sadly, I didn't take any pictures of it (I’m sorry!!!!!), but trust me when I say they were sooooo delicious! They were gone within 2 days. My son, Ezra, learned all about cranberries in school last week. As a result he realized he had never tried one and requested that I bake him something with fresh cranberries (they HAD to be fresh not dried). I found a recipe for White Chocolate chip Cranberry muffins, and I think this will become a breakfast tradition. I don’t even love cranberries and I loved these.

White Chocolate Chip Cranberry Muffins

You’ll need:

½ C unsalted butter (1 stick), softened

½ C granulated sugar

¼ C light brown sugar

2 large eggs

½ C sour cream OR Greek yogurt for a healthier version

2 Tbl buttermilk

2 tsp vanilla extract

1 ½ C all purpose flour

1 tsp baking powder

½ tsp ground cinnamon

Pinch of salt

1 C white chocolate chips

1 ¼ C fresh cranberries (plus a couple extra to top off with)

Directions:

1. Preaheat oven to 425, grease muffin pan and flour it (or you can use liners if you prefer, just note that the white chocolate chips will stick to them) *also note that this recipe yields about 14 muffins.

2. In the bowl of a stand mixer fitted with the paddle attachment. Add the butter, sugars and mix on high speed until light and fluffly (about 2 min).

3. Scrape down the sides of the bowl, and add the eggs, sour cream, buttermilk, vanilla, and beat on med high speed until combined (again about 2 min).

4. Scrape down the sides of the bowl again (I tend to stop and do this often).  Add the flour baking soda, baking powder, cinnamon, salt, and beat until just combined (about 1 min). Try not to over mix as it will result in tough muffins.

5. Add the white chocolate chips and beat on low speed about 30 sec. You can also choose to just hand mix these in the case that your mixer doesn't like mixing in “chips”. Stir in cranberries (do those by hand).

6. Using a large cookie scoop or ¼ measuring cup, scoop the batter into the muffin tin. They should be about ¾ full.

7. Top each muffin with 2 or 3 cranberries and bake at 425 for 5 minutes.

8. Without opening the oven door, turn down the temperature to 350 and bake for about 18 to 20 minutes. The total baking time should be 23-25 minutes. Once you hit the 20 min mark use a toothpick to check and see if they need a couple minutes longer or are complete. You don’t want over baked muffins….no one wants those.

9. Allow muffins to cool in pan on a wire rack for about 10 minutes.

Recipe adapted from http://www.averiecooks.com/2014/11/cranberry-white-chocolate-muffins.html