So last night i WAS going to take pictures for Kinsley's room for ya'll... never got to it. I was going to get my nails done... yeah they might fall off before that happens (they're fake). I was going to clean the bathrooms.... but they still look gross.
SO since i didn't do anything to update you on i will post pictures of me, a story of today, and a REALLY great recipe... is that okay for a trade off? Well tough I'm in charge here and you are going to have to like it!
So here's me today at 33 wks!
And from the front:
Yeah my mom is TOTALLY going to hate this picture b/c she HATES it when my beads circle my boobs lol. I like to think of them as a picture frame... Framing the one part that makes people go OOOH yea... like the other night at the bar (yes i was pregnant in a bar, during HAPPY hour... me and my pink lemonade!) i was wearing this scoop neck shirt that well allowed Thelma and Louise a slight view of the world and it was so funny b/c the tables we were sitting at were the high top ones... so if you got a look at me from across the table it was like HUBBA HUBBA! But then as soon as i got up to use the restroom i saw all eyes gravitate straight down with an eye brow or two raised... lol SUCKERS! You thought you were going to get to do an up down of my rocking body... well it IS rockin! Just in a chair then on its own...
and when i try to see my feet here's what i see instead:
Yeah do you know what it is like trying to put on socks with this in the way... i can barely cross my legs at times or even put my foot on my knee... terrible~
So did you notice my snazzy outfit? It's on for a purpose and the purpose is NOT to make me look like a whale, even thought the top is succeeding in that... it's to make me look professional... hopefully i'll have more on that later!
Now i know i promised the recipe and here's what it's for:
This is a gingersnap caramel pumpkin cheese cake... well it's actually two slices of said cheesecake, CHRIS'S two slices, not mine thank you very much!
I got this awesome recipe from Pioneer Woman's website and it was AWESOME! I "practiced" making it in preparation for this past weekend... and well i was too tired to do it again... oh well, Chris didn't care, he got his pieces. So here's the recipe:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (NOTE: CAN BE OMITTED; SEE NOTE ABOVE) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.
Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.
After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.
So there you go, hope you're satisfied for today... love ya'll!