Jelly Bean at 13 Weeks

Hello all!

I know it is has been a long time between posts and really there is no excuse for it, but I am just going to go ahead and blame being pregnant anyway! Thankfully morning sickness has now subsided - but the tiredness and general lack of motivation are definitely still here. Hopefully I will feel like baking again soon - but in the mean time I thought you might like to see some little snapshots of the jelly bean. This was from my scan last week just before 13 weeks - everything looks perfect so far!


Hopefully be 'seeing' you all again soon :)

Bun in the Oven - Week 8

So sorry for my long absence! Morning sickness is currently hitting me hard which means no cooking, no baking - and therefore no blogging! I didn't feel sick at all when I was pregnant with Zoe so this is a huge shock to the system. Most of the day is spent lying on the couch praying that I won't be sick. I am just hoping that by the end of the first trimester all of this yuckiness will be behind me and I will be back to my baking self.

I am feeling...

Sick!
.
Tired!
.
Gross in general

I am thinking...

That the jelly bean must be okay if I feel this sick
.
That I can't wait to feel better again

Bun in the Oven - Week 6

Image by FrancoisRoche

Well we had a major scare last Friday, I started bleeding and went to emergency. My HCG level (hormone level) was taken and it indicated that things might be okay. After a two day wait we got my HCG levels taken again on Monday and they had doubled - which is what is expected if the pregnancy is progressing. I also had my first ultrasound on Tuesday and got to see that gorgeous heartbeat! So it seems that everything is okay :)

I am feeling...

Ecstatic and scared at the same time
.
So happy after seeing that glorious heartbeat
.
Very nauseous - blergh, and toast is definitely the most appealing thing for me at the moment
.
Very tired and totally lacking any kind of energy


I am thinking...

That I must get around to weaning Zoe at some stage
.
(Or hoping should I say) that nothing happens to my precious bubba
.
About how I am going to manage with 2 littlies keeping me busy!

Giveaway Winner

Whoops! I totally forgot to draw the winner for the $50 Coles voucher yesterday. The lucky winner is comment #7 - Kylie. Kylie if you can provide me with your email address that would be great!

Thanks everyone!

20 Sweets in 20 Weeks!

The winner for the second week is - Chocolate Cut Out Cookies. I'll post up the results of that soon!

In the meantime please vote again for next weeks sweet...

Photo by Bakerella

Layer Cakes

And your choices are...

Chocolate
Carrot
Caramel

20 Sweets in 20 Weeks - #1: New York Cheesecake

Okay you voted and I baked. The very first sweet treat - a baked New York Cheesecake, and may I say it is very, very tasty! I am slightly bias because 1) I love cheesecake like no other sweet in the world and 2) I made it. But seriously this cheesecake is not too sweet, is not too dense and has a very subtle flavour. It is also the very first baked cheesecake that I have made - and it wasn't as scary as I thought it was going to be, quite easy really. I think the only slight issue I had with this was that I totally hacked it when I cut my slice - so it doesn't look super pretty, but don't worry the taste made up for that.


New York Cheesecake (from www.taste.com.au)
Serves 10

200g Nice biscuits
75g unsalted butter, melted
800g cream cheese
190g caster sugar
4 eggs
3 egg yolks
3 tsp vanilla extract
1 1/2 tbs lemon juice
300ml sour cream
Good-quality cocoa powder, to dust

1. Preheat the oven to 180°C. Grease a 23cm round springform pan. Place 2 layers of aluminium foil on the outside of the pan (this prevents water seeping into the pan while cooking in the water bath).
2. Crush the biscuits in a food processor. Combine melted butter with biscuit crumbs and press into the base of the pan.
3. Place the cream cheese, 170g caster sugar, eggs, egg yolks, 2 teaspoons vanilla extract and the lemon juice in a food processor. Process until smooth, then pour over the biscuit base. Place the cheesecake in a large roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake in the oven for 1 hour.
4. Beat together sour cream, remaining sugar and vanilla and pour over the cake. Return to oven for a further 10 minutes. Remove from oven and set aside in the pan to cool, then refrigerate for 4 hours. Serve dusted with cocoa powder.

Mainland Cracker Cuts = Awesome (+ a giveaway)

I feel like the luckiest gal in the world.

Cheese? Free cheese?

Yes please!

Yep a lovely perk of having this little blog of mine, I was sent a whole heap of cheese from Mainland to sample. And sampled we have. These fantastic little resealable packs contain pre-cut slices of cheese that are perfectly sized for a cracker snack, or if you are like me just to have a bit of cheesy goodness through the day. We have been given 4 different flavours - mild, tasty, extra tasty and light. I personally love the tasty, Mat loves the extra tasty and little Zoe loves the mild cheese. I can thoroughly recommend these packs - definitely convenient and very delicious!

And do you know what else?

Not only have mainland sent me some yummy cheese to sample, they are also giving one of my readers a $50 Coles voucher!

To enter just leave a comment telling me what your favourite afternoon snack is. I will a draw a winner next Wednesday the 10th of March at 12pm. (Sorry only open to Australian residents)