Preggo Cravings

I have learned that pregnancy cravings can be very intense. With my daughter, I didn’t really crave anything except watermelon. Oh my, did I crave watermelon. I would eat an entire melon in one day! Aside from my daily melon, I was good. With baby #2, I crave things on whims and in a manner so deep that it’s almost frightening. One of these cravings happened to be Frito Chili Pie. I swear that craving hit me so fast and furious I would have hurt anyone who got in my way of partaking in it.

Then there was the “I need something sweet pronto” craving. Not just anything would do either. I wanted something new and different. After reading through one of my favorite food blogs, I found a recipe for Cherry Cake Pudding.  It’s moist, sweet, and best served warm. Yum-O!

Unfortunately, these pesky cravings aren’t helping me to maintain a “healthy weight” gain. The doc says I should be gaining 1-1 ½ pounds a week at this point. I have a confession, last week I gained 3 lbs! Though I enjoyed every bit of how I gained those 3 measly little pounds, I have decided it’s time to employ some self-control. So why not revert back to watermelon? It’s healthy and sweet. Surely it would satisfy me this time around as much as it did with my first bambina. After eating a couple of pieces I got this brilliant idea to make watermelon ice. See, the watermelons just aren’t any good this time of year and they need some help. So I pureed 5 cups of cubed watermelon, 2 cups of chopped strawberries, 2 tbsp of Lemoncello, 1 tbsp of lemon juice, and ½ cup sugar together then froze it. Mmm….Now that was good watermelon! This seems to be working for now but who knows what these crazy hormones will dictate to me tomorrow!

Watermelon Ice

Cherry Cake Pudding

Frito Chili Pie

Spring: Time for Stawberry Shortcake

It’s 81 degrees out…AMAZING! Don’t you just love the transition from winter to spring? I’m becoming antsy to get a garden planted, my flowerbeds worked, and to spend countless hours after work outside playing with my daughter. As I watch my daughter chase our dog Trapper around the yard on her battery powered John Deere tractor, I can’t help but feel the karma of summer slowly drifting my way. But before I become fully infused with summer, I want to enjoy spring in all of its beautiful glory. Now spring doesn’t officially start until Sunday but I’m the type of person who favors immediate gratification, so I’m starting early! With that being said I have decided it’s time to have our cake and eat it too! And that cake would be Strawberry Shortcake. (I might consider making a meal however my preggo hormones are telling me, “Why bother? Just grab a fork and savor the cake!”)
Now I don’t mean to brag, but I have a kick ass shortcake recipe that I’m completely in love with. Okay, so maybe I am bragging but hey, I’ve never been known for my modesty. It takes less than 10 minutes to whip up and 20 minutes to bake. Here’s the lovely recipe in all its glory!
Strawberry Shortcake

2 eggs
1 Cup sugar
1 tsp vanilla
1 Cup flour
1 tsp baking powder
½ cup milk
3 tbsp butter
1 pint heavy cream
2-3 tbsp sugar
1 quart strawberries
2 tsp vanilla
Additional sugar
Directions:
Wash and hull your strawberries then cut them into halves, larger ones can be cut into quarters. Strawberries aren’t in season now so they can be tart. To fix this, add ¼ cup up to ½ cup powdered sugar and 2 teaspoons vanilla. Stir to combine and let this marry in the cool of the fridge.
In a bowl, beat eggs and 1 cup sugar together. Add 1 tsp vanilla and continue beating. Combine flour and baking powder; add to the egg and sugar mixture. Heat milk and butter; then add to mixture. Grease and flour a 9X8 pan, pour in mixture. Bake at 350 degrees for 20 minutes. Cool cake on wire rack. Meanwhile, whip heavy cream with 2-3tbsp sugar. Spread cake with whipped cream, sliced strawberries, and sprinkle with powdered sugar.