Feeling Better

I feel like in these last couple of days, Finn and I have really gotten the hang of things.  I like schedules, and Finn is our 3rd child to be on a schedule.  Child to child, things can be similar or very different. 

Many people ask if Finn is a good baby.  I always find myself stumbling to answer that question and answer with a bunch of gibberish.  I remember with Carson trying to get him to burp at night and him just crying and crying because he had a gassy tummy.  I remember with Gabe trying to get him to eat at 11pm or so, and him just crying.  After several nights of this, I realized he didn't want to eat, he wanted to sleep.  But, that doesn't mean Carson and Gabe were hard babies.  I think I had a harder time with Carson because it is so new and different from just taking care of myself.

Finn eats, has a little up time (as Gabe would say), and then naps.  And as of now, right about 3 hours from when he last ate, will wake up ready to eat again.  While he is eating, if he fusses, he needs to burp.  At night when he is done on one side, and I try to get him to eat more, he starts to cry because he wants to sleep and not eat.  But, I don't want to get up within an hour or so to finish, so we work hard on getting a full feeding.

Up until Friday, Finn would fuss about 30-45 minutes before he is supposed to get up and eat.  Trever and myself would pick him up, try to burp him/comfort him, and then {try to}put him back down.  It is a bit hard to get anything done (like taking a shower, eating, laundry) when you only have 45 minutes to get things done.  So, Friday, I let him fuss.  It didn't last long, and he went back to sleep for about 30-45 more minutes.  And since then for all 3 naps, that is what he does.  He wakes up, fusses here and there and then goes back to sleep.  It is so nice to have him settle himself.  Don't get me wrong, if it is really bad, or he sounds different, we will pick him up.

I love getting the hang of things.  I think it makes for a much more peaceful home, and a bit of a more relaxed mom when she knows when she will be needing to do what with baby Finn!  And with that said, I think Finn is a great baby!  And I think that him being my 3rd has helped the both of us.  Of course there are still things we are working on, and there always will be.  But for the most part, I feel like we know what we are doing a little more this time around. 

Hope you have enjoyed my explanation of why I feel like we are starting to feel better around the Coster house!  ;)

Stay warm in this change to fall weather! Brrrr!

ALoHa.

Carson

Carson, Kindergarten, 2012-2013.

Taken 9.26.12.

Favorite Words

Some of my favorite sayings right now from Gabe are:

"Like 2 or a couple?"

"Is it up time?"

Where it could be?"

I love my little 3 year old!

Pumpkin Cheesecake

Three years ago there was a recipe in the Joy Magazine for pumpkin cheesecake.  I remember two things about it.  It made a lot more than what the recipe said it would, and it was so delicious!!!  My recipe somehow made it into the recycle and every year since then, I have searched all of my recipes in the off chance of finding it again.  

This year was different.  My mom had one of the magazines on her coffee table and I thought I should try to call them and see if they could get me the recipe somehow.  Guess what?  They did!!!  YAY!  I am SO excited! 

Carson, 3 years old, and his pumpkin cheesecake!

pumpkin cheesecake

Yields one 10x15 or two nine-and-a-half inch round cakes.

Crust:

3 Cups flour

2 Cups brown sugar

1 pound unsalted butter

2 Cups fine chopped pecans

Filling

3 Pounds cream cheese

3 Cups sugar

2 1/2 Cups canned pumpkin

6 eggs

2 Tablespoons vanilla

2 Tablespoons cinnamon

1 Teaspoon plus 1 tablespoon ground allspice

Crust: Combine flour and sugar, then cut in butter until crumbly and toss in pecans. Set aside 1 1/2 cups for topping and press remaining crust into glass baking pan.

Filling: Beat cream cheese and sugar. Add remaining ingredients and beat until well blended. Pour over crust and sprinkle with reserved topping, then bake one hour in 325 degree oven, rotating halfway through the cooking time for consistency.

Courtesy of Susanne Glass, baker, Country Cottage Café in Jacksonville

selection & storage

When choosing pumpkin from your garden or the produce patch, select smaller pumpkins weighing between two and five pounds. Heavier pumpkins yield softer flesh while lighter and larger pumpkins offer tougher "meat" and a large hollow at the center more suited to carving than baked goods.  Once plucked from the vine, pumpkins will keep for several months in a cool dry place or cold storage. When prepared, whether baked or boiled, pumpkin should be used within 2-3 days or stored wrapped in the freezer. To use fresh pumpkin in recipes calling for canned, decrease liquid to compensate for the more runny consistency of fresh pumpkin.

Here is another recipe that was listed in the article.  I haven't made this one before.  

pumpkin roll dessert

Ingredient List

Cake

4 Eggs

1 1/3 Cups sugar

1 Cup prepared pumpkin

1 ½ Tablespoons freshly squeezed orange juice

½ Teaspoon orange zest

1 ¼ Cup unbleached all-purpose flour

¾ Teaspoon salt

2 Teaspoons baking powder

3 Teaspoons cinnamon

1 Teaspoon each ginger and nutmeg

½ Cup finely ground nuts (walnuts, hazelnuts or almonds)

½ Cup powdered sugar

Filling

2 Cups powdered sugar

8 Ounces cream cheese (light is OK)

½ Cup butter, softened,

½ Cup whipping cream (whipped)

Prepare a rimmed cookie sheet by greasing, lining with parchment paper, then greasing again. Preheat oven to 350˚.

In a large bowl beat the eggs at high speed for 5 minutes until light and airy. Add the sugar to the eggs and beat for 1-2 minutes. Add pumpkin and orange juice and beat for another minute until combined.

In a separate bowl, combine flour, baking powder, salt, spices and nuts. Stir to blend. Combine dry flour mixture with egg mixture, then pour into prepared sheet pan and bake for 12-15 minutes until cake springs back when touched.

Remove from oven and let cool for 10 minutes. Place a dishtowel the size of the cookie sheet on a flat area and sprinkle with powdered sugar. Carefully unroll the cake from the parchment onto the towel, beginning at one end and finishing at the other. Place rolled cake seam side down in refrigerator to chill for at least 30 minutes.

For filling, beat together the sugar, cream cheese and butter until light and fluffy. Fold in the whipped cream to the cream cheese mixture, incorporating well. Remove chilled cake from refrigerator and unroll it onto a flat counter. Beginning at inside end, spread filling very thickly, slowly rolling in the same direction as you did before chilling, forming a "log" as you spread. Make sure you do not spread filling all the way to the end.

Once the roll is done, seal in plastic or waxed paper and freeze overnight. Slice while frozen, sprinkle with a bit of powdered sugar and allow to soften slightly before serving.

Recipe courtesy of Sandy Dowling, chef, The Willows Cooking School in Central Point

Canelloni

Have you ever had Canelloni?  OH MY GOODNESS!!!  It is so amazing!

Spaghetti Sauce (you can make your own, or use a jar)

Meat Filling:
4 T olive oil
1 med. chopped onion
1.5 lbs. ground beef
2 T chopped parsely
    salt and pepper to taste
2 eggs, slightly beaten
1/4 lb mozzarella cheese, diced
1/4 lb swiss chesse, grated
1 c bread crumbs
2/3 c milk

Boil 6 qrts. canelloni (we used manacotti noodles.  You could also do lasanga), cook 5 minutes.  Run cool water over noodles.  Make meat filling by starting with browning meat in oil.  Season meat while it cooks.  Once well cooked, let cool.  Mix in eggs, cheeses, bread crumbs, and milk.

Fill noodles, refrigerate until ready to use, once ready to bake, cover bottom of dish with sauce.  Add stuffed noodles, cover with sauce.  Cover dish with aluminum foil, bake at 400* for 40 minutes.  Remove foil and bake for another 10 minutes.  Serves 8.   

Delish!  Enjoy.

Sad Lip and Breakfast

I wanted to get some pictures of the 3 boys together since I hadn't done that for a while.  So, yesterday, on Finn's 1 month birthday, I got a couple of pictures taken.  And this is the one that was best!  Two happy guys, and one not so much...just after I snapped the picture though, the sad lip was gone.  I am glad I got it taken at that very second! :)

Today is my moms birthday!  Gabe, Finn, myself and Grandma went to breakfast at the all time favorite, Morning Glory!  Finn slept through his first meal out.  We had a great time!  The company was wonderful and the food delicious!  Never a let down at Morning Glory.   

On a side note, Finn has started to smile at us.  Not just above us (when he looks at his angels) or while he sleeps, but at us!  It is very exciting!  :)  And he has started to talk a tiny bit too.  Once in a while he tries very hard to get the little baby talking sounds out.  It is very cute. 

Happy Fall!  AloHa!

2 Week Rolls

Yesterday was Finn's 2 week appointment at the doctors.  We have a big chunky monkey on our hands!

2 weeks:                            
11# 5oz, 21 3/4" long.        

6 days old:
10# 3.5oz.

Birth:
10# 3oz, 21 1/2" long.

Gabe at 2 wks:             Carson at 3.5 wks:
9# 2 oz, 21" long.         10# 2oz, 21" long.

9.18.12  Dad and Finn

Goodness!  So blessed to have healthy baby boys! 
 

9.20.12 Here is Finn sleeping with his 1st stuffed animal!  Thank you Isabella!  (The onesie he is wearing you gave to Gabe!)

9.20.12

Visitors

 

We had a variety of family and friends come to visit us in the hospital.  There are a couple of people I didn't get pictures of, but these are who have visited us since the arrival of Finn! 

Go DUCKS and a couple other Pictures

Carson going to his first Duck game with dad!  9.15.12

Carson and the Duck.  :)

Carson in our seats.

The smoke from all the cannons at Science Works.  9.16.12

Finn resting on mom.  9.16.12

BIG Changes!

9.7.12  The Coster 5 before heading home.

These last couple of weeks have included some large changes for us, which we are all adjusting to.  Finn finally joined us on the 4th, and Carson started Kindergarten on the 10th.   

The boys have welcomed Finn into the fam from day 1.  They would be all over him all the time, if it was allowed.  They love and adore him, which is such a blessing!  I am trying to get used to being up a lot more at night for at least an hour at a time and during the day, trying to juggle Finn with daily activities.  It is such a blessing to have Finn be a part of our lives though.  I really feel like we are a whole family now (not that I felt like we were lacking before).  Finn had his 1st doctors appointment on Monday, the one that doesn't feel too good for the little guy.  :(  He was up 1/2 an ounce on his birth weight, so that is good.   

Carson loves school!  It has been very interesting see the different behavior from day to day once he comes home.  We are doing early bed time though, so he can get up in the morning at get things done before heading out for the morning.  We are learning kids names and slowly hearing about what they do during class.

Thank you friends and family for your visits in the hospital.  And for the lovely flowers and peaches that you blessed us with! 

Hope you are enjoying the end of your summer days.  It is nice and warm here, but the days are definitely getting shorter!  Fall is coming fast! 

Aloha.