Cookie Monday

photo: Smashed Peas and Carrots

These have my name written all over them.
Should I ever have a date with my Kitchenaid again, they are at the top of the list.
Let's pretend I don't have at least ten more pounds to lose.

one month.

Baby Cole...

Today you are one month old.
I love you so much, I could eat you up.

You love:

...being held
...listening to running water
...nursing all day long
...riding in Daddy's car
...staring at faces and shadows
...taking a bath
...kisses on the neck
...snuggling in your carrier
...being swaddled
...sleeping with Mommy

I'm convinced you are smiling real smiles.

You're not the best sleeper yet, usually only napping in the car and spending the early hours of the morning doing more grunting, farting, & pooping than snoozing. I'm tired.

Speaking of poop, you can't go more than ten minutes with a clean diaper. Your cloth diapers are waiting for you, as soon as you will need to be changed less than 15 times a day! You're in a size 2 in disposables, which I thought you never make it to!

I wasted a lot of money on newborn onesies. You're in 3-6 months stuff.

You have already had your first little cold, passed from your siblings to you, and now onto me.

Your hair is falling out and you have Daddy's exact hairline. So far you look the most like Camden, and have the world's longest toes.

Ten days ago you were already 11.5 pounds, so my guess is you're pushing 13.

Camden has given you three nicknames: Coley Rolley Polley, Yertle the Turtle (you could hold you head up well from day one, but it bobbles like a turtle) and Bert the Lizard (NO idea about this one).

You rarely cry, unless you're startled- usually when Daddy's screaming during a Cal game. It won't be long before you're cheering at the TV together.

Chloe loves to hold you, Chayse loves to talk to you, and Camden loves to poke at you & pinch your face. She was not amused when you peed on Emily last week.

I am exhausted, haven't worn real clothes or makeup all month, haven't cooked much or touched my sewing machine, and the house is a mess. I wouldn't trade it for anything...

I think we'll keep you.

XOXOXOXOXO

Cole's quilt is featured here today.

Cookie Monday

Did you catch this stacked Oreo cake on Martha today?
I love this idea almost as much as I love Oreos themselves.
How cute would it be for a Cookies & Milk party?!

Cookie Monday

[birthday cake edition]

by guest-blogger,
Chloe.

Saturday was Mommy's Birthday, and I made a cake from scratch. It was a coconut cake with a little blackberry surprise in the middle!!! I got it from barefoot contessa at home cookbook. Of course, the blackberry part isn't in the recipe. All I did was smashed up some blackberries and put them in the center as I was layering the cake. You can also do the same with raspberries, or any fruit, really. I definitely prefer this cake to make. It is SUPER yummy.

Here is the Recipe:

Ingredients:
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Directions:

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.