Lemon Poppy-Seed & Strawberry Cake - Half Homemade

I just spent the better part of a gorgeous morning hanging out in the driveway with my familia! It was wonderful! Due to the fact that both little boys, as well as I have been super sick over the past couple of weeks, we thought we'd host Mikey's 5th Birthday party OUTSIDE in the fresh air (with easily accessible bottles of hand sanitizer at the ready!)

And honestly, sickness or no sickness, that was the best decision EVER! It was SO very gorgeous out this morning...and being outdoors gave Mikey ample time to ride his new BIKE!! :)

Anyway...back to the point! Mikey was sitting next to me one day while I was leafing through a magazine and he saw a Lemon Poppy-Seed and Strawberry layer cake. He wanted THAT cake for his birthday. I looked up the recipe online and found some not great reviews, which is scary. AND it would've been a very pricey cake...cake and frosting from scratch. I do not keep cake flour in the house. I don't want to deal with whipping heavy cream. I'm all for the yum-factor, but between the kids and the pregnancy (plus now I'm sick) I just don't have the patience, time or energy!

SO...I figured, "Well...I can pretty much copy that idea and do it myself!" And folks...that is just what I did. Results from ALL who tried it?!?!?! BIG THUMBS UP!!

I wish I had a picture...my mom probably does. (If so, I'll share later) But here it is...

Half-Homemade Lemon Poppy-Seed & Strawberry Cake

1 Lemon Cake Box Mix (and ingredients required per box directions)
3 Tbsp. (give or take) Poppy Seeds
2 Cans White "Whipped" frosting
1 lb. Strawberries (fresh)
1 cup (Approx.) Strawberry Preserves

1. Mix cake mix according to box directions, adding poppy seeds prior to baking. Follow directions for two 8-inch round pans, which you have greased with shortening and floured. Bake per box directions, invert shortly after removing from oven, and cool on a cooling rack.
2. Cut each cake round in half, horizontally, using a serrated knife...giving you four separate layers.
3. Two assemble cake, place one layer on a plate, cut side up. Spread 1/3 of strawberry preserves over cake, followed by approximately 1/3th of a can of frosting. Top this with a layer of cut strawberries.
4. Repeat with remaining layers. When you reach the fourth cake layer, be sure to place it cut side down. Do not add preserves or berries to the top of this layer.
5. Frost the cake with desired amount of frosting on top and sides. Garnish with extra berries.
6. Refrigerate until ready to serve!

This cake was truly delicious and looks (and tastes) impressive for how simple it really is!

Like I said... I will share a photo later if my mom has one available!! (Can you believe I did not take a single picture today?? I've been so sick and so tired, I spent most of the party just RESTING!

Hope everyone has a fabulous Memorial Day Weekend!!

xoxo

Thankful.

Time to get real. I had a REALLY stressful week (illness, work, misbehavior, loneliness, financial issues, and the list goes on)...and that along with pregnancy hormones really threw me into a funk the past few days. After a morning of relaxing and reading I am feeling more like myself (minus the pink eye I contracted from my Luc) so I have decided to remind myself of all the LITTLE THINGS I am thankful for in life. I should do this weekly. It would be a good exercise for me I think.

So here goes...five things I am thankful for today.

1. As I mentioned, Luc had pink eye all week, and is now feeling better...DEFINITELY thankful for that! But also, I am thankful my boys have Grandma Dori. (Don't get me wrong...I am thankful for every single one of my boys grandparents...they are all amazing in their own way and all deeply loved by my sons.) Today, however, I want to focus on the woman that is "Grandma Dori". She is the master of all things "natural healing" and brewed up an eye wash (some kind of tea) that has worked wonderfully, even with this particularly resistant bout of pink eye. I catch a lot of flack from a lot of people for not running straight to the doctor the second we see pink eye, but hey...if I can avoid antibiotics, we're doing it! Grandma Dori has often come to the rescue with her "eye tea", and for several other ailments with several other essential oils and natural cures. Today, I am thankful for that.

2. My Mikey turns FIVE this week (OMG) and is having his birthday party at his dad's today. The excitement in his little voice was INSANE this morning! I am thankful for having gotten to talk to him this morning from his dad's house. His excitement was completely contagious and got me started on the right foot today. He will have his party here next weekend complete with a lemon poppy-seed and strawberry cake (his choice...no lie! LOL!) Can't wait!

3. Despite all of the stressful happenings this week, we got to spend a wonderful afternoon/evening at the track this week!! It was our last Thursday off before we start our 4 days of soccer per week so I took some pictures of the men riding as the little boys watched in awe. <3

4. I am thankful for the GORGEOUS weather we've had the past week. Winter seemed SO long to me this year, and I know that I am prone to seasonal depression, so I anticipate chirping birds and green grass like you wouldn't believe!! I cannot wait for a long and beautiful summer filled with grilled corn on the cob, lawnmowers moving, bubbles and sidewalk chalk, popsicles and lemonade, BBQ's and hot nights. I just love it!

5. I am thankful for these two adorable and in love people...(who are waiting ever so patiently for my webhost and I to figure out WHAT THE HECK is wrong with my website so I can upload their gallery!!) I will be REALLY thankful when that is fixed!! But until then, I am thankful for the opportunity to photograph people in love...especially when they're this photogenic. Look at this girl work it...fabulous.



So there you have it! Even when I am stressed, tired and cranky, I love and am thankful for my life, family and friends. <3

Pregnancy Update - 28 Weeks

Third Trimester...here I come!! I am 28 weeks today! Wow! Time is flying! Only a few weeks until our BaByQ (Baby BBQ/Co-Ed Shower...details on that soon!) and then a few more weeks and little man will be here! I cannot believe it!

I'm feeling "meh" most days. The SPD is very draining...hard to walk and move. I'm still on half days at work, which is stressful, but we're hanging in there. Baby is growing and squirming and moving. Lots of Braxton Hicks contractions this pregnancy. I have my Gestational Diabetes test and 29 week appt. next week, so I will be sure to update with results from that!

The physical therapy for the SPD doesn't seem to help...it's actually quite painful sometimes, but I'm keeping at it, in hopes that the second this little guy is born this pain and discomfort will be a distant memory!

We have SO much to do to the house and yard before baby gets here (not to mention we need to agree on a name for the little mister!!) but with me under the weather, it's been slow going as of late. We're trying though!

I've got TONS of big ideas...it's just implementing them that is the problem! Especially from the couch where I seem to spend most of my time.

That's about it on the pregnancy and home front.

Ciao
-J

Ouch!! SPD

It's official. I've been diagnosed with SPD (symphasis pubis dysfunction).

Basically, my pelvis is separating...OUCH! So I've been given work restrictions (down to part time) and have been ordered to rest the next few weeks, and hopefully it will fix itself. (Fingers crossed!!!)

Lots of time while sitting on the couch to search for projects I want to do, but not a lot of time to do them since I can't get up too much! Kind of a bummer... :(

But...it could be worse! Hopefully a few weeks from now I'll be back to my usual, productive self!!!

Half-Homemade Chicken Enchilada Pie

I should've made this when my oldest son was here...he would've LOVED it!

I found a recipe online and tweaked and changed it up to suit our family and the things we like! I love doing that!!

What I DIDN'T do was take a picture! I've been TERRIBLE about including pictures lately, and even worse about remembering to take pictures of our food before we eat it all up!

I'll get better at that...I'll work on it. Promise.

Chicken Enchilada Pie

2 boneless, skinless chicken breasts
4 eight inch tortilla shells
Tostitos Zesty Bean & Cheese dip
Salsa (I only use Pace Thick & Chunky - Medium)
2 cups Shredded Cheddar

1. Cook and shred chicken breasts. (Season to taste while cooking.)
2. Spray the inside of an 8" spring-form pan with non-stick cooking spray.
3. Place one tortilla shell in the bottom of the pan. Layer bean dip, chicken, salsa and cheese on top of the shell. Top with another shell.
4. Repeat with the remainder of the shells.
5. Bake at 350 for about 20 minutes.
6. Remove the sides of the spring-form pan and cut the pie into wedges. Serve with sour cream and corn chips! YUMMY!!

This was SUPER quick and so easy. The kids LOVED it (which is always awesome for me)!! It will definitely be a keeper in our arsenal of family recipes!!

Enjoy!

23 Weeks...and Projects Coming Up!

I'm giving the 23 Week Update a couple days early...technically, I'm not 23 weeks until Tuesday.

I've been having some pretty severe pelvic pain (as in, pain actually IN the bone...or so it feels like) so I will be making an OB appointment for this week, and hopefully they can do something for me. I talked to the nurse last week and she thought it was probably round ligament pain. I've done this a few times though, and know round ligament pain when I feel it. (Although, I will say I have noticed much more round ligament pain this time than with the other pregnancies.) This is different, new to me, and not "normal". Standing or walking for extended periods of time is getting harder and harder, so that's not fun. I've done some research on what the problem could be...but I'll wait until I see the doctor and see what he says.

On a happy note, little Mister Man has been squirming and kicking up a storm! That is fun for his older brothers who have been able to feel his kicks! :)

According to baby center, little dude is almost a foot long and is starting to recognize loud noises that we hear often...like the dogs barking (or dirt bikes!!) Fun!

On NON-baby notes...RUMMAGE SALE SEASON has begun!! (Ok...I guess that's baby related too because I'm always on the lookout for cute clothes and great deals on baby stuff!) The man and I hate a few around town this past weekend and scored a chest freezer (which we NEEDED) for $25!! Nice!! AND, this was our first time yard sale-ing in our new MINIVAN!! That's right...I've crossed over to the dark side, and I'm loving every minute of it! :)

As for upcoming projects, as promised, we'll be starting the kids rooms soon and will have lots to share on our progress! I've been researching lots and am excited to start some canvas art for their rooms!! I also want to make a weekly menu board...just something to keep myself organized, and the family informed of what momma will be serving up that week! Those are the couple things close on horizon, so be watching for those. OH! And I will have a new recipe to share this week...YUMMY!

Alrighty folks...I gotta try to get some sleep. (Getting harder and harder these days...)

Ciao,

Half Homemade Carrot Cake! Mmmm!

Dear Carrot Cake,

I love you so. You are spicy and sweet and delightful. I love you so much that instead of waiting for you to cool, I frosted you a little bit warm. I think I love you even more when you're warm.

xoxo,
Jenn

PS...I love you so much I want to share you with the masses. I shall do that now. :)

Half Homemade Carrot Cake

1 box carrot cake mix
1 cup crushed canned pineapple - undrained
1 cup sweetened flake coconut
1 cup raisins
1 individual serving size cup cinnamon applesauce (Know what I mean? Like the snack-pack of applesauce??)
1/2 cup water
3 eggs
Cinnamon to taste

1. Mix all ingredients with an electric mixer on medium speed for approximately 2 minutes.
2. Pour into pan or muffin cups and bake per package directions.
3. If you can wait for it to cool, do so, and then frost (I recommend cream cheese icing. Normally I'd make it myself, but I wasn't in the mood, so I just bought a can...delish!)

Notes:

• I used applesauce in place of one cup of oil. If you so choose, you could use oil. I'll stick with the applesauce. (I do this in almost ALL cakes I make.)
• If you think you have raisins and you don't, don't be afraid to dump out an entire box of raisin bran and pick the raisins out. Don't ask me why I had to figure that one out.
  
• If you don't have crushed pineapple, toss some pineapple chunks in the food processor and pulse for a few seconds. Easy peasy.