2010 - A Year FULL of many blessings

"From the fullness of grace we have received one blessing after another." John 1:16

Our First Christmas as a family of FIVE!

November - Landon & I celebrated 3 years

October - Girls all dressed up to "trick or treat"!

September - My big girl turned TWO!

August - This picture was taken on my birthday...I had the sweetest girls there to celebrate with me!

July - These days were filled watching sweet, sleeping babies

June - Our first picture of our family of 5. This was the day we got to meet TWO sweet baby girls.

May - 1st swim of the year!

April - Easter

March - Baby Shower for the twins! Shortly following this weekend, I was placed on bed rest. The next few months were filled with lots of rest, and many prayers!

February - Celebrating Valentines day at the Melting Pot

January - Brooke's first snow...not a fan!

The Pioneer Woman's Pecan Pie

Need a quick, easy last minute recipe?!? Make this recipe...it is the Pioneer Woman's Pecan Pie recipe. So yummy!

MERRY CHRISTMAS EVERYONE! Hope you have a wonderful time with your family this week.

Pecan Pie

Ingredients:

1 unbaked pie crust

1 cup white sugar

2 tbsp. brown sugar

¼ tsp. salt

1 cup corn syrup (i used light)

1/3 cup melted butter

3 eggs, beaten

¼ tsp. vanilla

1 heaping cup chopped pecans

Directions:

Preheat the oven to 350° F. Lay pie crust in a 9-inch pie plate. Trim and decoratively fold the edges. Set aside.

In a medium bowl, combine sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla. Whisk until well-combined.

Pour chopped pecans in an even layer on the bottom of the unbaked pie shell. Pour the syrup mixture over the top of the pecans. Allow to stand about 20 seconds to let pecans float to the top.

Bake for 50 minutes, being careful not to burn pecans or crust. (if you need to, lay some foil over the top to prevent burning) Allow to cool for several hours or overnight before serving.

THREE years and counting...

November 17, 2007

10 months later came sweet Brooke

November 17, 2009 we found out we were pregnant with twins!

Our Family of Five!

Just love this guy!

Who knew? 3 kids in less than 3 years???

"Surprise" Wedding Present - We found out about a month after we were married that we were expecting. Hugest shock ever.

First Anniversary Gift - A sweet 2 month old named Brooke Lauren. Our honeymoon surprise baby was the most amazing and beautiful gift from God.

Second Anniversary Gift - Found out we were expecting TWINS. We went in that morning just praying to hear a heartbeat. I experienced a lot of problems in those first couple weeks of pregnancy, and we weren't sure how the baby was doing. As we were watching the ultrasound being done...we saw not one, but TWO healthy babies with TWO healthy heartbeats. God is so good. June 10, 2010 Lily Reese and Lauren Grace joined our family. They are two of the sweetest babies...I am so blessed. We are loving every minute with them...and the last 5 months have gone by way too quickly.

Third Anniversary Gift - Finding out we are expecting TRIPLETS.....JUST KIDDING. Ha ha. I just had to throw that one in. BEST GIFT - my family of five. I am so thankful for my family...my sweet husband and beautiful girls! I admire Landon for so many things. He is such a patient, loving and FORGIVING person. I have learned so much by watching him respond to different situations. He never reacts emotionally, but always responds in love. I am thankful for such an amazing husband who loves GOD and his family.

FOUR MONTHS!

I just can't believe the twins are 4 months old. Time is flying by, and we are trying to enjoy this baby stage as much as possible. The girls are SO SWEET. God has blessed us with 2 very sweet babies, and 1 very loving big sister (even though she has her moments). Everything looked great at their 4 month check-up! They are climbing the scales...Lily is 11.9 and Lauren is 12.2. They are both 24 inches long, and Lauren's head is still bigger. :O) For all of you who have asked the twins are IDENTICAL. Their Dr. said they were, and 3 OBGYN specialists said they were. Just thought I would confirm that for everyone. Time to get back to my sweeties...hope y'all have a great weekend!

A busy september...

Brooke with her sissies...all getting so big!

Brooke & I going on our mommy date to the Pink House

Lauren & Lily at 3 months!

Things are BUSY around here this month! Brooke turned TWO and the twins hit the THREE month mark! I just can't believe how fast time is flying by. Through all the craziness...I try to take time everyday to enjoy all of my girls. It is my favorite time of year....HAPPY FALL! Today is the first day of fall...even though i have had the Autumn candles out and have been baking with pumpkin for a month. I have a pumpkin obsession.

New Blog!

I have decided to create a new blog to share all my favorite recipes! Four Girls & A Daddy will still exist..but only to update our family news. Please check out www.thishungrymamabakes.blogspot.com for some of my favorite recipes!

Chocolate Peanut Butter Marbled Banana Bread

I HAD to post this recipe for Banana Bread. It is SUPER yummy! I baked this recipe in 3 mini loaf pans to give as gifts. Of course, I kept one for myself...and ate half of it. It was worth every calorie! Enjoy!


Chocolate Peanut Butter Marbled Banana Bread

2 1/3 cups all-purpose flour
1 teaspoon bakind powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup semi or dark chocolate chips
1/3 cup peanut butter chips
2 medium bananas, mashed
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
1/4 cup unsweetened cocoa powder

Preheat oven to 350 degrees F. Butter and flour a 9-inch loaf pan.

In a medium bowl, sift together flour, baking powder, baking soda and salt; whisk in chocolate and peanut butter chips until combined. In a large mixing bowl, using a mixer on medium speed, beat together banana and peanut butter until creamy, about 1 minute; beat in granulated sugar and brown sugar until creamy, about 1 minute. Beat in eggs and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined - about 2 minutes.

Divide half of the batter into medium bowl; sift in cocoa powder, and beat until combined. Alternate spoonfuls of banana batter and chocolate batter into the pan. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them. Sprinkle with additional chocolate and peanut butter chips, if desired.

Bake for 60-65 (or about 45 if cooking mini loafs) minutes or until bread pulls away from pan, is well risen, deep golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool on a wire rack for 1 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.

Makes 6-8 servings

A Recipe to Welcome FALL!

A few of my favorite things about fall...PUMPKIN, PUMPKIN, and Yankee Candles. I just love pumpkin...and I finally had a great reason to bake these Pumpkin Cream Cheese Muffins topped with cinnamon streusel. Thankfully, they are to give to a friend as a gift....otherwise I would eat every single muffin. Lucky for me...I had a little bit of leftover pumpkin that I mixed with frozen yogurt and pumpkin pie spice. I think I might be obsessed.

Enjoy!

Pumpkin Cream Cheese Muffins
Yield: 24 muffins

Ingredients:
For the muffins:
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. and 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup sugar
¼ cup and 1 tsp. flour
4 tbsp. butter, cubed
1 ½ tsp. cinnamon

Directions:
To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

My sweet little girl turned TWO!

Two years ago, we met our sweet little Brooke. She has been such a joy in our lives. We thank God daily for the blessings He has given us by giving us our sweet girls. We are praying that she grows up to know Him, and that she lives a life to serve Him. We can't wait to see what plans He has for her. She is special to Him, and special to us!

Chocolate Covered Cherry Cookies

I'm not a huge fan of cherries...but these cookies are yummy! I made them for my Grandma's birthday because she loves Cherry Mash. I also made some with blueberries and raspberries (I just covered them in the chocolate frosting before I added the extra cherry juice). I loved the blueberry cookies....they reminded me of Harry & David's chocolate covered blueberries, which I am now craving. ha ha. enjoy!

Ingredients
1-½ cup All-purpose Flour
½ cups Unsweetened Cocoa Powder
¼ teaspoons Salt
¼ teaspoons Baking Soda
¼ teaspoons Baking Powder
½ cups Butter, Room Temperature
1 cup Granulated Sugar
1 whole Egg
1-½ teaspoon Vanilla
1 jar (10 Oz.) Maraschino Cherries, Drained, Reserve Juice
1 package (6 Oz.) Semisweet Chocolate Chips (or blocks of chocolate)
½ cups Sweetened, Condensed Milk

Instructions
-In a large bowl, combine flour, cocoa powder, salt, baking powder and soda. Blend well and set aside.
-In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well.
-Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.
-With hands, shape dough into 1-inch balls; place on an ungreased baking sheet. Press down the center of the dough with your thumb.
-Drain maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.
-In small saucepan, combine chocolate pieces and sweetened condensed milk. Heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice.
-Spoon about 1 teaspoon of the topping over each cherry, spreading to cover the cherry. If frosting seems too thick, thin it with a little more cherry juice.
(I was worried that I read my original recipe wrong when it told me to put the frosting on BEFORE baking. I thought it would melt and run all over. But I did as it said and it is amazing! This super-silky chocolate frosting does not melt or run anywhere! It seals in the cherry beautifully!)
-Bake at 350°F for 10 minutes, or until done. Remove to a wire rack to cool.

The best birthday gifts...

Last week I turned 28. My amazing husband took off a couple hours and took me to the Cheesecake Factory for lunch! I am so blessed by my sweet family. Everything I have ever wanted/needed, I ALREADY HAVE! My sweet Brooke will be 2 in less than a month, and my baby girls arrived healthy 2 months ago. I don't deserve such a sweet family....I'm so thankful God has blessed us in so many ways!

Currently my Favorite Muffin Recipe - Blueberry Banana Streusel

My sweet husband bought me a new camera for my birthday! I have decided to start taking pictures of all the food I make, and eventually make a picture cookbook of my favorite recipes! I thought I would post this one on my blog....SUPER easy, and SO YUMMY! Streusel topping is optional...they taste great either way!

For the muffins...
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/3 cup butter, room temperature
2 eggs
1 cup mashed ripe bananas (or two medium-sized bananas)
1 teaspoon vanilla
1 cup fresh or frozen blueberries

For the Streusel topping...
1/4 cup butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

Preheat oven to 350 degrees and line tray with muffin cup papers.
Sift flour, baking powder, salt and sugar together with a wire whisk.
Add butter, eggs, bananas and vanilla.
Mix on low until just combined.
Fold in blueberries...batter will be thick!
Add Streusel topping to each muffin.
Bake for about 20 minutes or until toothpick inserted comes out clean.

Makes 12-15 muffins.

Since we've been home...

We are enjoying our THREE girls so much. Sure, we are sleep deprived....but SO worth all the "work"! I am still amazed that God blessed us with twin girls. They are SO sweet, and so lovable! I am trying to enjoy the little newborn stage, as I know it goes by WAY too fast. Brooke is doing a GREAT job at being a big sister. She loves on them, and needs to know where they are at all times. I hope that they will all be best friends one day!

Lily & Lauren are here!

Waiting to hear...

...one of the sweetest sounds in the world!

SO THANKFUL for 2 healthy girls

Best husband/daddy ever!

Our family of FIVE!

Big Sister Brooke with her "sissies"

She is so BIG!

Sweet girls

While all 4 of my sweeties are napping, I thought I would take a minute and update our blog! It has been a week since we welcomed our 2 little sweethearts into the world!

Lily Reese

7:33 a.m.

5 pounds, 10 ounces

18 inches

Lauren Grace

7:34 a.m.

6 pounds, 1 ounce

18 inches

What a long journey it was to get to 37 weeks! We know that we would not have made it without the love and prayers of our family and friends. We were so relieved to hear the healthy cries of 2 little baby girls. Here is a little photo journey!

(started this post about 2 weeks ago...and forgot to post it!)