Hello! Happy Monday:)
This morning has been crazy – I got up early to clean our house and then had to stop mid-clean to run and get my hair cut. I’m still technically not done cleaning, but I’m getting there. After not posting for the last couple of days, I’ve been itching to check in. Cleaning can wait!
But it can’t wait too long, unfortunately, because tomorrow morning we are leaving for another cross-country trip, except this time by plane!
We’re headed to Washington D.C.! Jon has a work conference there this week, and he’s going to let me tag along. I’ve never been to our nation’s capitol before, so I’m really excited!
We’re leaving early tomorrow morning and coming back on Friday night. It just so happens that this weekend is homecoming here in Stillwater, and my brother-in-law and sister-in-law are coming to stay with us Friday night. So, I’m trying to get our house ready for guests and everything plus getting us packed and ready to leave tomorrow – it’s going to be a busy day since I’ll be tutoring all afternoon. My excitement is serving as great adrenaline so far, though. Let’s hope it lasts well into the night:)
This past weekend, we were in my hometown celebrating my mom’s birthday. I made her a cake, and we took her out to eat and whatnot. I also led my mom through her first yoga class, which was really fun. We’ll call it birthday yoga:)
Then we went to church on Sunday and met my grandparents afterward for lunch. It was definitely a weekend well spent – I loved getting to just relax with family. One of my favorite things:)
Saturday morning I rose early to get a head start on baking my mom’s cake! Last week Jenna posted a recipe for a Bohemian Wedding Cake (full recipe here), and the minute I saw it I knew it was THE cake for my mom’s birthday. I mean, it had pumpkin in it – how could it be wrong?
Before I got started baking, though, I needed some fuel.
This isn’t just any green smoothie. I knew I’d need to be able to ward off my pumpkin cravings (and stay out of the cake batter), so I decided to have a green smoothie, fall style:) I added 2 big handfuls of spinach, 1/2 cup pumpkin, 1 tbsp molasses, 1/2 tsp pumpkin pie spice, 1.2 cup almond milk and ice.
Yes, I know it sounds gross, and I must admit I was a bit nervous with that first sip. But just like adding spinach to a banana smoothie, adding spinach to a pumpkin smoothie doesn’t alter the flavor at all! It was absolutely delicious, and I still got my greens in. Score!
Back to the cake.
I started by mixing together all the dry ingredients – brown sugar, baking soda, whole wheat flour, white flour, pumpkin pie spice
Then mixed the wet ingredients – pumpkin, oil, vanilla, molasses, 2 eggs. I almost made this vegan by simply switching to flax eggs, but no one in my family is vegan and I didn’t really have time for experimentation. So, I stuck with 2 organic, free-range eggs. I also added a quick store-bought cream cheese icing at the end.
Next, mixed them all together…
And poured ‘em in.
Into the oven it went while I raced around doing Jillian’s 30-day shred DVD and packing!
After it finished baking and I allowed it to cool completely, I added the frosting.
Everybody at the party seemed to enjoy it. Everybody except my sister that is, who insists that she just isn’t much of a sweets person.
I always doubt my baking, but when my mom had another piece on Sunday afternoon, I knew they weren’t just trying to make me feel good when they said they liked it:)
And for the record, I thought it was delicious!
All in all the weekend was a success!
Now it’s just time to play catch up…and get ready for our trip!
Any suggestions on places to visit or sights to see while we’re in DC?? I’ll be flying solo one day while Jon is in meetings – so any recommendations would be great!