Wow, I never knew December could be so busy

So in lieu of a decent blog post where i share some witty banter and post previews of Sophie's party (which I said I would do before now...oops), I am just going to share some cuteness in the form of cupcakes with you.  Call me whimsy

Alien cupcakes

Owls

Pumpkins

and may favorite...Wearwolves

Im using this one for my New Moon party I hope to have...

All ideas courtesy of Hello Cupcake!!  ( I just bought that book)  It's changed the way i look at candy in the grocery store.

She is ONE TODAY!!

Wow...I cant believe she is one years old today.  It went by too fast.  I feel like it was just yesterday:

Ah....my little one only a week old...

she was so tiny!!

And now:

 

my ALWAYS happy baby girl

*sigh*  Now she's almost walking.  Standing up.  Getting an attitude.  Next thing I know it she will be 13 and telling me I ruin her life.  I feel like I'm too young for that.  Part of me really did actually believe that I would be 25 forever.  Then I got used to the idea of 27 and a baby forever.  Why do they keep changing it on me?!  It's so unfair.

Anywho...I will be throwing a birthday party for my little angel next weekend when some of her family can be here.  Then I will be throwing her ANOTHER party for sometime later in the month.  Her grandparents in Missouri (David's folks) cant make it for her first party.  I will be posting pictures of both fetes on here later.  Previews of her party will probably end up on here sometime next week (excuse my amateur photography skills) 

And yes I believe I will post a non personal post sometime today.  The blogging is strong with this one...

Pumpkin Cheesecake

So this year for Thanksgiving my dad decided to try something new for the Holiday.  He always does.  So instead of the traditional pumpkin pie (which I should point out we haven't had a pumpkin pie at Thanksgiving in years...) he opted to try this:

I know right?  Delicious!  Absolutely delicious!
Here's the recipe courtesy of Food Network of all places:

Ingredients

• 12 tablespoons unsalted butter, melted
• 2 1/2 cups graham cracker crumbs
• 2 3/4 cups sugar
• Salt
• 2 pounds cream cheese, at room temperature
• 1/4 cup sour cream
• 1 15-ounce can pure pumpkin
• 6 large eggs, at room temperature, lightly beaten
• 1 tablespoon vanilla extract
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 cups sweetened whipped cream
• 1/3 cup toasted pecans, roughly chopped

Directions

Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.

Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.

Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

More pictures?

No.

Why?

Well because a) I didn't take any pictures of it over the holidays.  I was too eager to stick my fork into it and devour. and b) Because its gone.  All gone. It was so good it was gone before the end of the weekend.  No, I dont have a very large family.  I think the majority of it was eaten by me.  Generally at 1 am.... Maybe I should look a little closer at this weight loss goal of mine... hmm...

Let me wrap up the end of this post by making a very clear disclaimer:

I KNOW FOOD

That is all.  Carry on...

Ok Ok... I Give...

My name is Alison.  Allie for short (my sister-in-law is also named Alyson so the nickname is imperative.  I'm not trying to be quirky really).  I am a stay-at-home-mother of a beautiful baby girl named Sophie

See...I dont lie.  She's adorable.
Anywho....
My little family lives in Dallas in the great state of Texas (God Bless Texas).  My favorite things are baking, cooking, fashion that I cant wear anymore till I lose my baby weight, decorating....mom stuff I suppose.
So....
Under the partail pressure of my mother to start blogging, combined with the desire to occupy some free time I have decided to give in and start a blog.  Not that I have a lot of free time mind you.  If I did have a lot of free time I would be a lot thinner and I would do a lot more baking....but then of course I would eat the baked stuff...and then I guess I could throw the thinner part out the window...
What am I going to blog about you ask?
No idea really....I'm succumbing to paternal pressure remember?? =]
That being said.... I suppose I will end this post till tomorrow.  I spent too long tonight just trying to figure out how to edit this layout.  Turned out ok if I do say so myself. =]
So just one more pic for the road.

hubby and I on our wedding day

he's such a goof

Till tomorrow then I suppose....