I am 38/39 and currently pregnant with my second baby. This post will be on ongoing list of things I use/used during my pregnancy….and no particular order other than I attempted to sort by trimester. First Trimester Second Trimester
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This recipe was inspired by Lisa from Farmhouse on Boone, and her recipe for “Lavender Sugar Scrub”. I love to use this scrub on my hands in the winter to get all the dry skin off, and it makes wonderful holiday gifts!
- 3 cups of White Sugar
- 1 cup Coconut Oil, melted
- 20 drops of Peppermint Oil
Combine all the ingredients in one big bowl. Stir until everything is combined and the consistency resembles wet sand. Package into containers or jars. Note: I was able to fit this recipe into four (4) half pint mason jars.
Link to Lisa’s blog: https://www.farmhouseonboone.com/homemade-lavender-sugar-scrub
This recipe originally came from the back of a can of Libby’s amazing pumpkin puree and I have made it my own over the years.
- 1 1/2 cups brown sugar
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon salt
- 8 large eggs
- 2 cans (15 ounce) 100% pure pumpkin puree
- 1 1/2 cups heavy cream
- 3 unbaked 9 inch pie crusts (I like Pillsbury)
Preheat your oven to 425 F.
Mix sugar, pumpkin pie spice, and salt in a small bow. Beat eggs in a large bowl until foamy. To the eggs add the sugar/spice mix, and the canned pumpkin puree. Slowly add in the heavy cream.
Divide the mix among the three pie shells.
Bake in the lower rack of your oven at 425 F for 15 minutes. Then reduce the temperature to 350 F and bake for 30-35 minutes, or until the pie looks set and a knife inserted in the middle comes out clean.
Cool on a wire rack for 2-3 hours, and refridgerate.
Wrap the cooled pies tightly in plastic wrap, and then aluminum foil. Freeze pies for up to 3 months. When ready to eat, defrost the pie in the refrigerator overnight and enjoy!
This is a great quick and easy way to make pumpkin pancakes at home!
- 1 cup of pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 cups of buttermilk Kodiak Cake brand pancake mix
- 1 3/4 cups of water
Simply combine all the ingredients in a bowl, and mix only until barely incorporated. (overmixing the batter will result in a tough pancake)
Cook by the spoonful on a griddle, cast iron pan, or your favorite skillet. After about 2-3 minutes you will see bubbles forming and then you know its time to flip! Cook another 1-2 minutes.
Enjoy warm with butter and syrup.