Adjusting

It's been 7 weeks since our family went from 4 to 5 and I can honestly say it's been an adjustment.
Having the boys 17 months apart, while sounding daunting, was a relatively easy transition. Diaper changes just went from 1 bum to 2. Nursing schedules could be adjusted to match snack and nap times already happening. Napping schedules could be adjusted so two babies slept at the same time. While it seemed difficult in theory we really didn't have a hard time in actuality.
Introducing another baby 3 years later has proven to be a bit harder of an adjustment. Zac has taken well but Eli has had troubles understanding the new demands having a baby around causes and sharing my time.
I tend to be hard on myself and expect perfection a lot. So struggling to find our stride has been a challenge for me as I really thought it would come quickly and naturally as it did with Eli.
Charlotte is a good baby. She doesn't cry very often, unless she needs something (or between 6pm-12am... she's become a bit colicy this past week...), and she sleeps well through all the crazy noises her brothers make. She smiles lots, isn't much of a talker but cuddles better then any stuffy I've ever held.
I'm hoping that we figure things out soon and can get a bit of a rhythm to our lives back but I am not wishing this chaotic time away. I know in 20 years when all my babies are off living theirs lives I'll wish for this time back.
In other news, we have taken the house off the market and the transfer we were looking forward to has been cancelled. The cancelation didn't come as much of a surprise to be honest so while disappointing it was not shocking. For now we get to focus on our 3 kiddies and loving on them while renovating the house so, fingers crossed, we can have a quick sell next spring/summer.

Musical Monday: Ok Sweetheart - All We Have

I love Ok Sweetheart. 

I'm patiently waiting for them to come out with a CD... none of this downloadable MP3 files from amazon... I'm not modern enough to figure that stuff out. A CD I can hold in my hands would be just perfect thank you.
Until then, I have YouTube...

Happy Monday!

Pumpkin Chocolate Chip Loaf

I can't believe Pumpkinfest is finishing up and I still have a list of recipes I want to share! Perhaps I'll save those gems for later and end the week with a Pumpkin Loaf we could not get enough of! This recipe makes two loaves and I'm sure you could pop one in the freezer for another day... or you could be like us and wolf down the two in as many days!



Pumpkin Chocolate Chip Loaf

3 cups all purpose flour
2 1/4 tsp baking powder
1 tsp salt
2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ground ginger
1/2 tsp all spice
2 eggs
2 egg yolks
1 cup white sugar
1 cup brown sugar
1/2 cup oil (canola)
1 stick butter, melted and cooled
1 tbsp vanilla
2 cups pumpkin puree
1 1/2 cups chocolate chips

Sift flour, baking powder and spices together and set aside.
Beat eggs and egg yolks together. Add the sugars and beat together until combined. Add the oil, butter, vanilla and pumpkin puree. Add the flour and mix until just combined and lastly add the chocolate chips and mix until distributed in the batter.
Bake at 350 in 2 loaf pans for 1 hour 20 minutes or until a tester comes out clean.

Pour a cup of coffee or tea and then let all your cares melt away!

Pumpkin Pie Milkshake

I love milkshakes! But they are something I never think to have; so when I do have one they seem like such a treat. Combine my freaky love of pumpkin with the specialness of a milkshake and you have cold perfection!



Pumpkin Pie Milkshake

2 (big) scoops vanilla ice cream
1/2-1 cup milk
1/4 cup pumpkin puree
pinch cinnamon, nutmeg and cloves

Put all ingredients into a blender and blend until the consistency you love.
* can also be made using left over pumpkin pie, just scoop the pumpkin filling out of the crust and whiz it up in place of the puree and spices.

Pumpkin Cake

Pumpkin! Pumpkin! YES YES YES!
I love pumpkin, it's the best!

This cake is DEE-licious and oh so easy to make!

Pumpkin Cake

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 1/4 cup pumpkin puree
1 1/4 cups sugar
3/4 cup canola oil
3 eggs

In a bowl sift together the flour, baking powder, cinnamon, baking soda and salt, set aside.
Beat the pumpkin, sugar, oil and eggs together in another bowl until smooth and then add the dry ingredients. Mix thoroughly.
Pour batter into a 9x13" pan and bake at 350 for approximately 30-35 minutes.
Allow to cool and then frost with vanilla icing.

Pumpkin Latte

I am so excited! As you are reading this I am frolicking through a pumpkin patch, visiting a petting zoo and elbow deep in bakery goodies.
I have been loving on pumpkin like crazy these last few weeks and decided to bombard you all week with some of my favourite recipes. My own little bloggy pumpkinfest if you will!
And is there a more perfect way to kick off this pumpkinfest then with a pumpkin latte? No... no there is not.



Pumpkin Latte

1 cup milk
2 tbsp canned pumpkin puree
1 tsp vanilla
2 tbsp sugar
1/4 tsp cinnamon
pinch of nutmeg and cloves

Heat all ingredients in a pot on the stove until the milk is warm, but not boiling. While the milk/pumpkin mixture is heating make a shot of espresso and place in a full sized coffee cup. Once the milk is heated top the coffee cup up with milk mixture.

*As there is pumpkin puree in this you may find the coffee gets thicker near the bottom, if this will bother you might I suggest straining the milk mixture before you pour it into the espresso.

Any pumpkin milk left over can be tossed in the fridge and saved for another day's pick me up!

Musical Monday: Todd Hunter Band - Life Is Good

I can not believe another week has started. Life really seems to be moving remarkably fast these days... That said it's all good and we're enjoying the ride!