The Mom Hat: A Case For Summer Pregnancies

Snowed-in public school, Valdez, Alaska, 1910 Because there wasn’t enough blocking your front door right now.

One of the top things I hear on the birth boards/groups this time around, is how grateful ladies are that they are not pregnant during the summer. Having been pregnant during the summer the first time, I am going to make my case why I think this is the most absurd statement ever (at least if you live in the North.)

1. No flip flops when your feet swell or shorts when your legs do too.
2. No cute summery dresses to show off your bump. In fact, no one can tell you’re pregnant under that huge coat.
3. Maternity jackets are expensive.
4. Shivering during contractions/Braxton Hicks.
5. Your baby shower is going to be inside.
6. Center of gravity change + pregnancy clumsiness + ice covered sidewalks/steps/streets = disaster.
7. Try shoveling your car out of the snow in your third trimester.
8. Your maternity portraits are going to be inside.
9. There’s no Black Friday when you’re pregnant if you care at all about you baby’s well being. You’ve seen the videos on YouTube. Just in case you didn’t: http://youtu.be/n_adgG8Ba2Q
10. Forget about getting your drink on on New Years.

BONUS: People might actually mistake you for a penguin with all the waddling.

What are some other reasons why being pregnant in the Summer is better??
….. or why being pregnant in the winter sucks?

The Chef Hat: Mountain Dew Cake

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This was a trial-run for a possible new birthday cake just for the hubby. If you don’t know our family, Tripper has been a Mountain Dew addict since before I even met him. To give you an idea, he probably polishes off a 2-Liter in a day or two (and that’s an improvement from before terrorist #1.) So when I saw this recipe from Lil Miss Bossy, I absolutely had to move it up to the top of my baking list.

Serving Size: 1 Cake
Total Time: 1 Hour

Cake
1 Box Betty Crocker Lemon Cake Mix
4 Eggs
1 and 1/2 Cups Mountain Dew
1/2 Cup Vegetable Oil
——————————————————–
Glaze
1/3 Cup Unsalted Butter
1 Cup Sugar
1/2 Cup Mountain Dew

1. Preheat oven to 350 degrees.
2. In a medium saucepan, mix glaze ingredients and bring to a boil. Stir until butter is melted completely. Refrigerate.
3. Grease/oil/spray a fluted circle pan or Bundt pan. See: Bundt Basics
4. Mix cake ingredients until well blended. Add the Mountain Dew last and slowly.

5. Pour batter evenly into pan and bake for 45 minutes or until a knife or pick comes out clean from the middle.
6. Let cake cool in the pan for 10 minutes then transfer to a wire rack. (Remember to use a rubber spatular when loosening the cake from the pan.)
7. Poke the cake with a knife, fondue fork, skewer or anything that will make tiny unnoticeable holes.
8. Stir glaze then pour over cake. Cool completely then dust generously with powdered sugar.

Notes:

  • Glaze cake on wire rack instead of on it’s final platter if you don’t want it to pool around the cake. For me, I let it pool because I love a wet cake.
  • The powdered sugar will get absorbed by the glaze after some time passes. If presentation is important, don’t powder it until right before you need it.
  • Read up on how to use Bundt pans properly. If the cake isn’t coming out, let it cool a little longer.

Credit: http://lilmissbossy.com/mountain-dew-bundt-cake
Thanks, Jess!

NEXT ON THE LIST
Slow Cooker Upside-Down Cranberry Apple Cake

xoxo Kim