Monday, September 15, 2014

Happy 7-8 Months!

Well, as you can see by the title of this post, we have been slacking on monthly updates!  So we're doing a two-fer.
A two-for-one.

Andrew, you have grown and changed so much over the past 2 months!  From sitting and crawling, to new foods and favorite toys.  It has been such a joy to watch you see the world every day, through fresh and curious eyes.  You are so happy, content, and easy-going.  
7 Months

Touching faces (obsessed with mouths and teeth!)
Soft and fuzzy textures (carpet, rugs, stuffed animals)
Trying new foods! You love everything except peas 
Remote Controls
Your radio
Watching Mommy and Daddy dancing
Falling asleep in the car 

Getting Dressed 
Getting out of the Bathtub
Buckling into the Car seat (but you're fine once you're in!)

You can now lift your arms up to be held, and you're having just a little bit of separation anxiety. 
You're napping 3 times a day, and  sleeping 11-12 hours a night (yay!)
Bedtime: 7:00-7:30pm
Awake: 6:30-7:00am 

You haven't grown much, just a little peanut weighing in at 15 lbs, and 26 inches!


8 Months

You're finally crawling!
Well, scooting ;)  It's more of an army crawl, but you are definitely on the move!
And you are so curious, you love reaching into baskets and bookshelves.

You were quite the little traveler this month!  And a good one at that!
Planes, Trains, Subways, and more ;)
And you loved your first trip to NYC and the Central Park Zoo!

Food favorites:
mashed bananas, peaches, pears, and green beans

You love people and smiling at everybody.  You have such a sweet demeanor, and especially love playing with other babies.  

You have become quite the talker and have really found your "voice"
Favorite sounds:
"Ba, ga, da, ta"

Bath Toys
Mum Mums
Tummy Smooches, especially from Daddy
Playing "Peek-a-Boo"
Your pacifier

Lack of Food
Getting Dressed
Getting your diaper changed

You are sleeping 11-12 hours at night still (7pm-7am), and still taking 3 naps a day.  
You weigh in at a whopping 15.5 lbs - and are 26.5 inches.  

Oh, and everyone thinks you're "she" ;)  Must be those eyelashes!

We love you darling boy!

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Wednesday, September 10, 2014

Cream Cheese Filled Pumpkin Bread

Summer is officially coming to an end, and you know what that means...
cooler temperatures, sweater weather, scarves and boots, lounging by the fire

I found this delicious recipe here, and just had to give it a shot while my parents were in town.  I knew I would eat the entire loaf myself, unless I had a little help from some house guests :)

It was amazing and the perfect blend of spices, pumpkin, and cream cheese (though I would probably add a little more cream cheese and sugar next time to make that filling a little sweeter.)

I also whipped out my big girl camera to take some shots while I drooled over the plate while I let the bread cool a little.  I am NO fancy photographer and my pics look nothing like the original recipe, but I did end up using a setting other than my Auto button ;) 

Cream Cheese Filled Pumpkin Bread


1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup vegetable oil 
1/4 cup cup sour cream (or Greek yogurt)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to tast

Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour


  1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Bread - In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
  4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  5. Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  8. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
  9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Do you have a favorite pumpkin treat/recipe for fall?

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Monday, September 8, 2014

Week in the Mountains

We just spent the most wonderful and beautiful week in the Poconos mountains.  My parents rented the perfect cabin from Homeaway, and we had the best time soaking up the nature, beauty, and peacefulness of the area. 

Morning view...

We went on hikes....

Enjoyed happy hour and dinners on the porch each night...

Hung out with the local wildlife...
(yep, that's a BLACK BEAR in our front yard)

Took day trips into quaint nearby towns....

Took a beautiful train ride around the mountains...

And had SUCH great quality family time....

It was such a memorable trip, and so nice to get out of the daily hustle and bustle of our "city" life.  Thanks to my wonderful parents for planning this vacation!  


I have to leave you with a teaser for tomorrow's post.....
I made this Pumpkin Cream Cheese bread this weekend, and I can't wait to share the recipe with you!   Stay tuned!

linking up with Biana today!

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