Big Sister Bling!

A new baby is coming into our life very shortly. It is my second and my husband's third. We are having a little boy, which is a perfect balance for our super girlie daughter! I was on the look out for some really cute Big Sister t-shirts but, most of the one's I've seen were just basic screen printed tees. I thought maybe rhinestone t-shirts would be where it's at for my girlie girl instead.

Did I say my daughter was girlie? Yeah, she loves anything that sparkles, contains pink, or screams feminine. I found a design I loved and had it made with a black t-shirt as the base and then the "star" design saying "big sister".

She loves the shirt and wanted to wear it immediately. I am packing it to the side so that she can wear it when she meets her new baby brother. I can't wait to meet him of course but, am beside myself with excitement to see how she will react to seeing him and holding him for the first time. My daughter will truly be a "Big Sister" and feel the pride of that on that day!

*thank you Just Jen for the adorable t-shirt for review*

Wordless Wednesday-New Born Daughter

As I anticipate the birth of my little boy soon, I am reflecting on my daughter's birth. This is my daughter the day she was born, being shown off to her grandparent's.

Making Tuesday Tasty-Red Velvet Whoopie Pies

It's Valentine's Day next week already, not that I'm the least bit prepared with my baby on the way :). I thought I'd post a sweet treat that is not only pretty easy to do but, scrumptious. Fun for kids too!

Ingredients

For the Cookies:

1 ounce semisweet chocolate, chopped
1/2 ounce milk chocolate, chopped
12 tablespoons unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

For the Filling:

8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped

Directions

Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.

Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.

Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.

Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

*recipe and photo courtesy of foodnetwork.com*