We’re thinking about moving.
The possibility of a bigger house sounds glorious, especially when our small starter home is going to be stretched to the limit once I pop out baby #3.
But with a bigger house comes bigger problems like holycraphowwillIcleanitifIcan’tevenkeepthishouseclean. There’s more square footage that can get destroyed, so it’s inevitable that I’d have to get a live-in maid.
Oh wait, that’s ME.
So, I guess I’m perfectly content staying in my small, but wonderful house for the time being.
I will say that having a smaller home makes it a whole lot easier to say no to toys and extra ‘things’ that tend to accumulate.
Just 2 weeks ago, we did a big organization day where we went through all my kids’ toys, keeping few and tossing or donating the rest.
I don’t think I mentioned this before, but Brooke and Blake are now sharing a room! I moved them together to make room for the baby
so now it’s twice the crap in the half the space but now everything fits and it’s clean and together.
I am slowly working my way through the entire house, organizing, dusting and cleaning as I go. We just had our area rugs and couch cleaned on Tuesday. I even told my husband that for my birthday I want to get the car detailed so we can install the baby’s car seat into a clean van.
Pregnancy nesting. It really lights a fire under ya.
I’ve been a little busy with this moving/cleaning/organizing daze that I forgot to post this pie recipe a few weeks ago when I was on my *leetle* pie kick. I’m craving everything that comes in a pastry shell, so pie has never really left my thought process since the week before Thanksgiving. This is my take on a super speedy pecan pie.
Yes, it’s not a traditional pecan pie, but oh my heavens it is mighty creamy and tasty! And did I mention a breeze to make? It’ll take you a good 7 minutes, literally.
Whip cream. Chop nuts. Mix with cream cheese and sugar. Pour into pie shell.
That’s basically it.
Feel free to snarf the whole thing down in a 36 hour period
like I did. I won’t tell.
Now if you’ll excuse me, I need to steam clean some floors.
Whipped Brown Sugar Pecan Pie
Yield: 1 pie; 8 servings
- 1 9-inch blind baked pie shell
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 16 oz. cream cheese, softened
- 1 1/2 teaspoons vanilla
- 1/2 cup packed brown sugar
- 1/4 cup real maple syrup
- 1 cup finely chopped pecans + 1/2 cup roughly chopped pecans for garnish
- In a large bowl, whip cream with powdered sugar until stiff peaks form. Set aside.
- Mix cream cheese with vanilla, brown sugar and maple syrup until smooth. Fold in whipped cream and finely chopped pecans and pour into baked pie shell. Top with roughly chopped pecans and refrigerate until ready to serve.