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Tuesday Cook Off ~ Chocolate Chip Cookie Bars

Tuesday Cook Off ~ Chocolate Chip Cookie Bars

My kids love chocolate chip cookies!  Who doesn’t love chocolate chip cookies.   But sometimes you want to mix it up a bit and what better way than to make cookie bars.   My husband actually likes the cookie bars over cookies but everyone is different.   My boys will eat either as long as it’s chocolate chip!

I found this recipe on Pinterest and it was really easy to bake.  I think it’s a keeper 🙂

Chocolate Chip Cookie Bars

recipe from Two Peas & Their Pod

Yields: 24 Cookie Bars         Cook Time: 25-30 minutes


2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
Sea salt, for sprinkling over bars-optional


1. Preheat oven to 325 degrees F. Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

4. Pour cookie dough into the prepared pan, smoothing the top with the spatula. Sprinkle cookie bars very lightly with sea salt, if desired. Bake cookie bars for 25-30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Do you have a great recipe you would like to share?  Just email us at  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website.   Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more at My Baby Pajamas.

Tuesday Cook Off ~ Peanut Butter Chocolate Chip Cookies

Tuesday Cook Off ~ Peanut Butter Chocolate Chip Cookies

There is nothing better than a peanut butter cookie…except for a peanut butter cookie with chocolate chips!  We all love peanut butter cookies in this house but last week my youngest son asked if I would make a peanut butter cookie with chocolate chips.   I think I found a winner!  This recipe makes thick and chewy cookies,  just the way we like our cookies in this house.   Plus, the cookies almost melts in your mouth.    They are truly delicious!   Don’t like chocolate chips in your peanut butter cookies?  Not a problem, we have a awesome peanut butter cookie here.

The only thing I did different in the recipe is refrigerate the dough for about an hour before cooking.   This helps with the cookies spreading too much during cooking and leaves you a nice thick cookie.   This recipe also freezes very well!  That’s always a plus in this house.   Just take cookie out of freezer about 5 to 10 minutes before you would like to eat it.   Delicious!

Recipe from: Mel’s Kitchen Cafe

Recipe yields 4 to 5 dozen cookies


  • 1 cup (16 tablespoons) butter, softened to room temperature
  • 2 cups smooth or chunky peanut butter
  • 1 ½ cups firmly packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 ½ tablespoons milk
  • 1 ½ teaspoons pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups chocolate chips (or a combination of peanut butter and chocolate chips)


  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer fitted with the paddle attachment). Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.
  3. When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool. Resist the urge to eat them warm as they taste much better cooled.
  4. I pop baked and cooled cookies into the freezer (in a large tupperware or freezer-safe ziploc bag) and they taste great out of the freezer, especially if they are left to sit at room temperature for a few minutes.

Do you have a great recipe you would like to share?  Just email us at  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Peanut Butter Chocolate Chip Cookies

Straight from the oven 🙂

Tuesday Cook Off ~ Peanut Butter Cookies

Tuesday Cook Off ~ Peanut Butter Cookies

My oldest son just loves peanut butter.  Actually, so do I.   But finding a good peanut butter cookie recipe has been hard.  After trying many recipes, I think I found a winner.   My whole family just loves them and my oldest sons friends request for me to make them all the time.   That’s how I know it’s a winning recipe!  These cookies are soft and chewy with just the right amount of peanut butter.   This recipe is super easy.  Aside from the 2 hour chill time these cookies are a snap to make.   I promise you will love them!

Recipe from: The Busty Baker

Makes about 30 – 2 inch cookies


1 ¼ cups all purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted
½ cup granulated sugar, plus more for rolling cookies
½ cup packed light brown sugar
1 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract


1. In a small bowl, whisk together flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer, beat together butter, sugars, and peanut butter just until smooth. Add egg and vanilla and beat until combined. Add the flour mixture and mix just until the dough comes together.
3. Cover and refrigerate the dough for at least 2 hours or up to overnight. Remove the dough from refrigerator and let it come to room temperature.
4. With racks in the upper and lower thirds of the oven, preheat to 350F. Line two baking sheets with parchment or silicone baking mats. Pour about ¼ cup of granulated sugar in a small bowl.
5. Using a 1-inch cookie scoop or a heaping tablespoon, roll dough into 1-inch balls. Roll them in the granulated sugar and place on prepared cookie sheet 2 inches apart. Using the back tines of a fork, make a crosshatch pattern on each cookie, flattening it slightly.
6. Bake, rotating sheets halfway, until cookies begin to brown at the edges but centers still look slightly uncooked, 9 to 10 minutes. Cool cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Do you have a great recipe you would like to share?  Just email us at  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Chocolate Chip Pumpkin Bread

Tuesday Cook Off ~ Chocolate Chip Pumpkin Bread

The kids are back in school and Labor Day has passed us.  It’s time to start thinking about pumpkin!  I love pumpkin bread, cookies, pies etc.   I have been scoping out my pumpkin recipes for months now.   So with Labor Day behind us, I thought I would feature my first pumpkin recipe of the fall.   This bread is so easy to make and is so good.  I promise you will just love the taste of this bread.  My youngest son, who is also a pumpkin lover, gave it a thumbs up!  That is hard to get from him 🙂

If you have a great pumpkin recipe, I would love for you to share it with us.   Please email

Yields 1 loaf

Recipe from Delishhh Blog


1 3/4 cups unbleached flour (you may substitute up to 3/4 cup whole wheat flour)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cloves
1/2 cup unsalted butter
3/4 cup sugar
2 large eggs
1 cup canned pumpkin (not pumpkin pie filling)
3/4 cup semisweet chocolate chips
1/2 cup powdered sugar
1/8 tsp nutmeg
1/8 tsp cinnamon
1-2 tsp milk


Preheat oven to 350 degrees. Butter and flour one 9×5-inch loaf pan. In a medium bowl, sift together flour, soda, salt and spices. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well combined. Add flour mixture alternately with pumpkin, mixing well between each addition. Stir in chocolate chips. Spread batter into prepared pan and bake for 65-75 minutes, until loaf feels firm and springy when pressed in the center and a tester inserted comes out clean (except for melted chocolate chips). Cool in pan for 15 minutes then remove from pan and cool on a wire rack. To prepare glaze, sift powdered sugar with nutmeg and cinnamon in a small bowl. Add milk until mixture is thin enough to drizzle. Pour glaze over cool bread. Bread will keep well wrapped at room temperature for two days, in the refrigerator for five days, or in the freezer for up to four months.

Do you have a great recipe you would like to share?  Just email us at  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Mini Cinnamon Monkey Rolls

Tuesday Cook Off ~ Mini Cinnamon Monkey Rolls

If I have said it once, I have probably told you a million times that my family and I love cinnamon.   Anything cinnamon is probably going to be a favorite of mine 🙂   So about a month ago I was surfing on Pinterest and came across this recipe for the mini cinnamon monkey rolls.   I just love monkey rolls and bread.    Breaking off one piece at a time is a grazer’s dream.

I made this recipe for Sunday morning and they did not last long at all.   The recipe makes 12 mini rolls.   Now, I will say my family didn’t down them in one sitting but they were happy to graze all day and pick little bites throughout the day.    Yes, I had some too!  They were really good and it’s such a easy recipe.   If you don’t have time for dough to rise this is the recipe for you.

Recipe Yields 12 mini rolls


12 Rhodes™ Dinner rolls, thawed but still cold  (you can find them in the freezer section)

6 tablespoons butter, melted

2 tablespoons corn syrup

½ cup brown sugar

2 teaspoons cinnamon


1 cup powdered sugar

1 tablespoon butter, melted

1-2 tablespoons milk

½ teaspoon vanilla


12 Dinner rolls – thawed but still cold, melted butter, corn syrup, brown sugar and Cinnamon.  Cut each Dinner roll into 6 equal pieces. Use a pair of kitchen scissors or a pizza wheel.  In a bowl, combine melted butter and corn syrup and stir until well mixed. In another bowl, combine the sugar and cinnamon and mix well. Dip 6 roll pieces at a time in the butter mixture.   Plop each of those buttered pieces in the cinnamon and sugar bowl.   Roll them around until they are coated from head to toe.   Place 6 pieces in each well – sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size.   Preheat 350 degree oven. Bake for 15 to 20 minutes or until golden brown.   Chefs note: Once you remove them from the oven, you will notice that some of that yummy caramel has oozed up and out of the tin. Don’t despair! Don’t leave it there! Simply take a heat proof spatula, and quickly push all that gooey caramel back over to the beautiful rolls.   While they are still quite warm, take a knife and go around the edges of each well. The rolls won’t stick . . . they will easily come right out of their hole.  I like to lay out a piece of parchment paper and place each roll upside down. Most of the gooey caramel is resting on the bottom. Once they cool slightly, and the caramel has set a bit . . . turn them right side up.  Prepare the vanilla glaze and drizzle it over the rolls. I like to drizzle when the rolls are still just a tad warm. The glaze will seep down into the crevices and each little bite will be “sweet!” You can use a spoon, fork or a squeeze bottle.

Try to eat just one!

Do you have a great recipe you would like to share?  Just email us at  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Double Chocolate Muffins

Tuesday Cook Off ~ Double Chocolate Muffins

My oldest son Anthony just loves chocolate muffins.   Every time we are at the grocery store and they want something sweet like a donut or cookie, Anthony will ALWAYS pick a chocolate muffin.  He loves them!  If you would ask him what kind of dessert he would prefer, I know he would tell you a chocolate muffin.  Anthony is also the reason I started to bake so much.   We found out when Anthony was 7 that he was lactose intolerant.   Which means his body does not break down lactaid well and can cause stomach issues.  I will just leave it at stomach issues 🙂 But it’s not pretty.   So as he started to get older we started to notice that he could not have any store bought food that had the ingredient milk, lactaid or any form of these two items.  Well, that’s almost about every store bought sweet or dessert.  Hence, all the baking!  With any recipe that I bake, I will substitute milk with Lactaid Milk.  And since I started baking for Anthony his stomach issues have disappeared!  Yea!!

Anthony is the reason I discovered these awesome chocolate muffins.   He kept asking for me to make some but could not find a recipe that I liked and that I thought I could revise for him.  This one was a winner!  This recipe makes 12 to 14 muffins.  I made 13 from this recipe.   Plus, they were gone in about 3 days.  I did freeze 6 of the muffins thinking the kids could grab them, as they wanted them.   They freeze great and I would suggest taking out about 2 hours before you would want the muffin.

Double Chocolate Muffins:

Recipe yields about 12 to 14 muffins


1¾ C. all-purpose flour
1 C. sugar
½ C. unsweetened cocoa powder
¼ tsp. baking soda
2 tsp. baking powder
½ tsp. kosher salt
2 large eggs
1 C. milk
½ tsp. vanilla extract (or a ¼ tsp. peppermint extract)
½ C. butter, melted
½ C. mini chocolate chips

1. Preheat the oven to 350ºF. Place liners in muffin pan or coat pan with nonstick spray.

2. Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. In a separate bowl, whisk eggs, milk, vanilla and butter until combined. Combine wet and dry ingredients until just blended. Fold in chocolate chips.

3. Spoon batter into liners and bake for 18 to 20 minutes.

4. Let cool briefly in pan, then transfer to cooling rack.

Do you have a great recipe you would like to share?  Just email us at  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

The American Baking Competition Review

So I want to apologize I missed my update on the semi finals for The American Baking Competition.  I was on vacation with my family 🙂  We had a fabulous time…thank you for asking.  Now onto the Finals.

This week was the Finals for The American Baking Competition!  The final three bakers left in the competition are Brian, Francine and Darlene.  All the bakers will still be asked to complete three bakes.

The first bake is the signature bake and the bakers can make anything that they want, as long as they use Georgia’s state crop, the peanut.  Darlene makes a peanut cake roll, Brian makes a peanut vanilla chiffon roll and Francine makes a spiced peanut peanut butter torte.   Brain and Darlene’s cake roll go over nicely with the judges but Francine’s crazy peanut torte is not loved by the judges.

The technical bake for the finale is a dozen Boston cream donuts, which is judge’s Paul Hollywood’s recipe. Francine redeems herself by making good donuts, though Darlene gets the best donuts.  Brian’s are a flat dud!

The showstopper bake is to make 72 miniature desserts (24 of three different kinds, meringue, pastry and cake) inspired by the American flag. Yikes.

Darlene goes with coconut mini-cakes, peach & grit tartlets and firework meringues. Brian makes raspberry white chocolate mini-cakes, mascarpone & berry tartlets and white chocolate popcorn meringues. And Francine makes coconut mini-cakes, peaches & cream choux puffs and blueberry cream meringues.

While the judges are deciding the winner of The American Baking Competition, the three bakers are led outside for a patriotic barbecue and they are joined by family, friends and the bakers who had been eliminated.

I will tell you I was very disappointed with who won the competition.  I think the competition should have been judged over the course of the whole show but it seems the judges only judged on the final show.  Oh well!  So the winner of The American Baking Competition was Brian.   He is the winner of $250,000 and a cook book deal.  I really wanted Francine or Darlene to win:(

This series was definitely a very short series and the semi finals and finals really snuck up on us.  I feel we didn’t really get to know the bakers and their families and I really think the show would be better if there was a little conflict in the show.  I mean it is a reality show!

The one thing we did get out of the show was the list of recipes.  The recipes are list here:

Happy Baking!

Tuesday Cook Off ~ Brownie Cupcakes with Cookie Dough Icing

Tuesday Cook Off ~ Brownie Cupcakes with Cookie Dough Icing

I am not an icing person at all but I just had to try these cupcakes.  My whole family loves brownies and my oldest has an obsession with cookie dough 🙂  Who doesn’t like to eat raw cookie dough very once in a while?   I will admit that these cupcakes are very sweet!  Eating just one was enough for me.   I halved the recipe because I felt that these would taste better when fresh.   The half batch made 6 cupcakes and was just perfect.  Everyone had one the day they were baked and the boys each had one the next day.   I could tell the icing wasn’t as fresh the next day but the boys said it tasted great!  The icing is an egg free icing too.  You could eat it right out of the bowl.  In fact, you just might so you better make a double batch of the icing 🙂

Recipe from: Cooking Classy

Yields: 12 cupcakes


    • 1 1/4 cups all-purpose flour
    • 1/4 tsp baking powder
    • 1/4 tsp salt
    • 1 cup granulated sugar
    • 1/2 cup packed light-brown sugar
    • 1/2 cup + 2 Tbsp cocoa powder
    • 3/4 cup butter, melted
    • 2 large eggs
    • 1 1/2 tsp vanilla extract
    • 2 Tbsp milk
Cookie Dough Frosting
  • 10 Tbsp salted butter, at room temperature
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp molasses
  • 2-3 Tbsp cream or half and half
  • 1/2 cup all-purpose flour
  • 3/4 cup mini semi-sweet chocolate chips


Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick).

    Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 – 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then frost with Cookie Dough Frosting. Store in an airtight container.

    Cookie Dough Frosting
    In a mixing bowl, using an electric hand mixer, whip together butter and light-brown sugar until pale and fluffy, about 3 – 4 minutes. Mix in flour then add powdered sugar, vanilla, molasses and 2 Tbsp cream and blend together until smooth adding an additional 1 Tbsp of cream to thin if desired. Fold in chocolate chips.
    Note that if you want a pipe-able frosting you will have to leave the chocolate chips out then simply add some of them to the top for garnish, otherwise they’ll just get clogged in the piping tips.

    Do you have a great recipe you would like to share?  Just email us at  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

    Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

    The American Baking Competition Review

    It was week four in the American Baking Competition.  We are down to only seven bakers.   This was my favorite of all weeks because it was all about Bread.   Host Paul Hollywood is known for his breads.  So I was excited to see and hear his recipes.

    Bread is pretty finicky due to environmental factors and the quality of ingredients.   If you have ever made bread at home you know that sometimes the yeast rises and sometimes it doesn’t.   It is very easy to kill the yeast.  I have been there done that 🙂

    Remember the bakers have to complete three bakes: signature bake (something they make at home all the time), technical challenge and the final show stopper bake.

    Most of the bakers do really well in the signature bake although both Kolette and (surprisingly) Effie’s breads are under baked.  Effie is one of the stronger bakers in my opinion but it just goes to show you how finicky bread can be to make.

    In the technical bake, they made soft pretzels!  If you read my blog you know that my family should have been on the panel for tasting the technical bake.   We LOVE pretzels!  What shocked me was that a couple of the bakers forgot what shape a pretzel is…really?  I see and make so many that it’s engraved in my head permanently.   A lot of the bakers had trouble with the boiling process too.   Many over boiled the pretzels but Darlene did a great job and won the technical bake.

    The show stopper is, of course, croissants! Laminated dough is pretty time-consuming, so they get two hours one day and three hours the next. They fold and fold and fold dough into the darkness, each of them waxing poetic about their fate thanks to how they did on the previous challenges.  Elaine (who has been star baker two weeks in a row) put her dough in the freezer instead of the fridge, which might be disaster. Kolette put in twice as much butter for her dough, and the croissants become an oozy mess.  At this point I know Kolette is going home and she did.   Darlene won Star Baker for the week because she did so well on all three challenges.

    Is anyone else getting annoyed with Brian?  He definitely is my least favorite on the show.  Why you ask?

    Brian complains about the mixer bowl (a gorgeous glass KichenAid bowl, by the way) and then in his home interview tells us how great he is at exercising. Then he goes a step further by trying to appeal to the judges for Star Baker.   He thinks all of bakes are the best and truthfully nothing he has made has really appealed to me.

    Who’s your favorite baker?  Who do you think the final two will be?  Did you know that American Baking Competition won its time period last night with 5.8 million viewers

    The American Baking Competition ReviewThe summer is here and the regular shows are off the air.   I have to be honest but I love some of the summer shows on TV and look forward to summer TV.   My favorite show is Big Brother on CBS and I am counting down the days for the premiere!  More on Big Brother coming soon 🙂

    Anyway, I saw the ads for The American Baking Competition airing on CBS and since I have started baking more in the last 18 months (due to my sons allergies), I decided to watch.   So here is my review.

    The show is built around the premise of gathering 10 amateur bakers and tasking them with tackling three recipes per week: A “signature” dish they make at home for friends and family; a “technical” bake in which they receive ingredients and vague instructions (would hate that)— then have to rely on their own baking know-how; and a “showstopper” — where presentation is important alongside flavor.

    I didn’t feel the show displayed the food the bakers made long enough for us to look at and say, “That looks amazing and would love to taste it”.   There are 10 bakers and they each bake 3 recipes plus the show is only 60 minutes so that does not give enough time to display the food which is why I watched in the first place.

    Each week someone will get kicked off the show and someone will be the Top Baker of the week.   Carlos, the Italian from Connecticut did not make the cut and was kicked off.  Francine, the southern girl, was probably one of my favorites on the show and she won Top Baker of the week.

    Hopefully, as the show continues they will show more of the food that is baked and maybe we can get to know the bakers a little better too.  I would love to hear why they started cooking and baking.  Do they create their own recipes?  How often do they bake?  So many questions to be answered and hopefully the show will do that for us.

    What did you think of the show and will you watch again?  Do you hope they show more food the bakers make?  Who was your favorite baker?  Until next week…Happy baking!

    About Me:

    Hello and welcome! I am a 40 something year old mom of two boys, living in Scottsdale, AZ with my husband Al. I started My Baby Pajamas in 2007 and have watched it grow and mature. I love to blog but am not much of a writer per say. I am a avid runner and love to compete in races. I like my yoga HOT and love to hike with my family and our pit bull mix dog, Chance. My favorite time is hanging with my family and cooking homemade dinners and hearing about everyone's day while my husband and I enjoy a glass of wine.

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