I’ve started my maternity leave this week and the house is cleaner than ever. Chris and I have been working non-stop to clean everything and get things ready for when the baby comes.
It sometimes feels like it is Christmas Eve. I will have the biggest gift and blessing right around the corner. I am filled with nervous excitement that I don’t know what to do with myself.
I blame it on the hormones, but I sometimes sit in the baby’s room and get emotional just sitting on the rocker. My life is going to change forever soon, like…..for the rest of my life, things will never be the same. So exciting.
I have 1 week left before my due date next Tuesday. I saw the doctor this morning and the baby’s head is sitting really low, so that’s progress. At this point, she thinks I won’t go into labor until next week, but you never know.
In the meantime, I am finding ways to be productive. But to be honest, it’s really hard to concentrate on doing one thing right now, it’s hard to focus on one task.
I have been cooking and freezing food, organizing and washing all the baby clothes, listening to my Hypnobabies track and re-reading Ina May’s book.
I am also making homemade treats because I have the time right now.
I’ve mentioned on my last post that I love anything cinnamon & sugar right now. It’s a simple combination but it’s a classic combo and you can never go wrong with cinnamon and sugar right?
These snickerdoodle cookies are fluffy, have crispy edges, and chewy centers. That’s how I like my snickerdoodle cookies. I don’t like them flat or all crispy, they have to be both crispy and chewy. I don’t like sad and thin cookies around here either
I adapted and halved the recipe that I found from AllRecipes.com . I used all butter and no shortening.
makes about 16-20 cookies
1/2 cup butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping
1.) Preheat oven to 375
2.) Cream together butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk, 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
3.) Mix the 1/4 cup sugar and 1 tablespoon cinnamon in a bowl. Remove dough from fridge and roll balls of dough in the mixture. Place 2 inches apart on baking sheet.
4.) Bake at 375 for 10-12 minutes or until set but not too hard. Remove immediately from baking sheet.