new years we are kinda lame. i think we were snoring at 9:30. you know i am huge and the boy named paul was sick. we are most excited about miss teagen coming soon.just had an ultrasound and she is already about 6 lbs. i am busy getting her and stella’s rooms ready. here is the sign i am putting up…(class this thursday!)

also january’s totally pages is next week (wednesday 6:30-8:30pm). i finally got my pages done. hopefully i will see you there. i am making my peanutbutter, chocolate chip, pretzel cookies again…though i will be making more this time…they did last very long last time.

hopefully i will see you soon! peace friends heidi lynn

here is another spot i used those cute felt flowers.

so you should come…or sign up for a kit and we will ship it to you. make sure when you sign up you include the name you want printed and if you want a boy or girl kit.
peace friends! heidi lynn

http://www.etsy.com/shop/totallyheidilynn?ref=pr_shop_more

these cute things and more! peace friends heidi lynn

boutique flyer

here are some of things in my booth.

the stockings i am happy to do custom names. one is drying with Stella on it as we speak. just $15

JOY is available as well in this pillow. just $20

i also have the same pillow in a killer aqua colors. just $25

hope to see you saturday! peace friends…heidi lynn

Recipe: Chocolate & Peanut Butter Chip Pretzel Cookies
Makes 24 cookies
Ingredients:

* 1 1/2 cups of all purpose flour
* 1/2 tsp. of salt
* 1/4 tsp. of baking soda
* 1/2 cup of butter at room temperature
* 1/2 cup of tightly packed light brown sugar
* 1/3 cup of granulated sugar
* 1 egg (beaten)
* 1 tsp vanilla extract
* 1 cup milk chocolate chips
* 1/2 cup peanut butter chips
* 1/2 cup broken up pretzel pieces
* Preztel Salt or Sea Salt

Directions:

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.
4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

see you tonight! heidi lynn

Pumpkin Cheesecake Bread with Cinnamon Glaze
FILLING:

* 1 package (8 ounce) cream cheese, softened
* 1/2 to 3/4 cup sugar (depending on how sweet you want the filling to be)
* 1 Tablespoon all-purpose flour
* 1 large egg
* 1/2 teaspoon vanilla extract

BREAD:

* 1 2/3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1 to 1 1/4 cup(s) pumpkin puree, canned or homemade
* 1/2 cup canola oil
* 2 large eggs
* 1 1/2 cups sugar
* 1 cup chopped pecans or walnuts

CINNAMON GLAZE:

* 1 cup powdered sugar
* 2 to 2 1/2 Tablespoons half & half
* 1/2 to 1 teaspoon cinnamon
* 1/2 cup chopped pecans or walnuts for garnish

Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.
*
Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
*
Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.