Category Archives: Behind the scenes

Harvest Moon

It’s hard to believe that our fall is almost over and old man winter is just around the corner.  I took my littlest one to the apple orchard today to pick some apples, before another round of snow covers the land and we suddenly wake up one day to find out winter has arrived.  It was a perfect fall day – sunny, chilly and windy!  So now that we have a huge bag full of scrumptious, crunchy apples, I’m on a mission to figure out how many different ways I can bake, cook or puree an apple.  LOL!

And an important reminder:  All holiday orders must be in by Friday, November 11th if you wish to have your order by Christmas!  This includes holiday cards.

And don’t forget, I will soon be announcing my 2012 Winter Babies Special!  It’s one you won’t want to miss if you or someone you know is expecting a baby in January, February or March!

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First Day of School… and the Big Yellow Bus!

And she’s off!  We had a successful departure this morning as my little girl took her first ride on the school bus, on her way to her first day of Kindergarten.  How exciting to see that yellow bus coming over the hill, lights flashing, and the little heads inside bouncing up and down.  The joy of the bus!  Such pride, excitement, and even some bittersweet sadness overcame me as I watched this little munchkin climb up those big steps and take her seat in the front of the bus.  My littlest one waved ferociously, as her big sister’s beaming smile looked out from the window as she waved back.  I think I’m getting teary eyed just typing this!  LOL!

Happy First Day of Kindergarten, My Sweet Catie!  I love you more than you’ll ever know, and hope you are having a wonderful first day at school!

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Ready, Set… Kindergarten!


New shoes – CHECK…  Uniform pressed – CHECK… Lunch packed – CHECK…

Ten hours and counting!  The first day of school is almost upon us.  Tomorrow is the day my first little baby will be getting onto the bus and heading off to Kindergarten.  We’ve been waiting for this day for a long time, and now it’s finally here.  Summer vacation seemed to go out with a bang this year – literally!   And as hurricane Irene poured down on us this weekend, the excitement of Monday filled our home.  We’re ready to go!

And of course, I couldn’t help but take my little Kindergartener out this weekend (before the storm) to take one last picture of her before she heads off to school.  I’m so proud of her!

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  • Alyssa IddingsAugust 28, 2011 - 10:38 pm

    Adorable! Good luck, Catie!!

A Delicious Summertime Treat!

Every year, as the end of summer draws near, I always start feeling that innate desire to bake.  I love baking, but there’s something about the end of the summer, probably more importantly the coming of fall, that stirs up that part of me that longs for the cooler days, the brisk nights, the crispy air, the bold colors, and yes, the smell of baking in the air!  I found a recipe this week that I decided to try out and it was fabulous! Nothing beats a tasty, end of summer dessert that is made with fresh peaches from the local orchard!  So here it is… My Peach and Cornmeal Upside-Down Cake!  Enjoy!

Peach and Cornmeal Upside-Down Cake

5 1/2 ounces (1 stick plus 3 Tablespoons) unsalted butter, softened
1 cup sugar
3 medium ripe peaches, skins on, pitted, and cut into 3/4-inch wedges
1 cup coarse yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup light cream

1.  Preheat oven to 350 degrees.  Melt 3 tablespoons butter in a 10 inch iron (or ovenproof) skillet over medium heat, using a pastry brush to coat sides with butter as it melts.  Sprinkle 1/4 cup sugar evenly over bottom of skillet and cook until sugar starts to bubble and turn golden brown, about 3 minutes.  Arrange peaches in a circle at edge of skillet on top of sugar.  Arrange the remaining wedges in the center to fill.  Reduce heat to low and cook until juices are bubbling and peaches begin to soften, 10-12 minutes.  Remove from heat.

2.  Whisk cornmeal, flour, baking powder, and salt in medium bowl.  Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed until pale and fluffy, about 3 minutes.  Reduce speed to medium.  Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl.  Mix in vanilla and cream.  Reduce speed to low and beat in cornmeal mixture in 2 additions.

3.  Drop large spoonfuls of batter over peaches and spread evenly using an offset spatula.  Bake until golden brown and a tester inserted in the center comes out clean, 20-22 minutes.  Transfer skillet to a wire rack and let stand for 10 minutes.  Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board or large plate.  Tap bottom of skillet to release peaches, and carefully remove skillet.  Reposition peach slices on top of cake if needed.  Let cool slightly before serving.

4.  ENJOY!!!

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Yup, she’s definitely a princess!

Well, there is no doubt remaining that this little cat of ours is a true princess at heart.  I walked in on her this week, as she was curiously and happily playing in my daughter’s room.  It’s no wonder she follows the girls around as they take their playtime activities from room to room – she wants to be “one of the girls”!

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