Random Stuff

Ok so this post is pretty random but I wanted to post an updated preggo pic.  Here I am at 31 weeks.  I took one at 30 weeks but I liked this one better.

I feel like I look like I should be having this baby tomorrow but oh well what can you do.  We went to our first lamaze class on Monday and I really enjoyed it.  It's fun to see other pregnant moms getting ready for the big event.  We also had a parenting class last night and I think its still hitting me that we are actually going to have a baby.  I am super excited and a little apprehensive.  Not to sound selfish, but I am excited to have my body back.  I will seriously miss feeling her move but I am more excited to have her to hold in my arms.  :)

Well not much else is going on other than slowly getting ready for baby and getting ready for the holidays.  I LOVE this time of year!  We took a drive up Logan Canyon on Sunday and I wish I had taken a picture.  Gorgeous!  Now there is snow up there so I am glad we went when we did.  I am excited for the Holidays and to make yummy treats.  One treat I am especially excited about is pumpkin rolls!  I love these things (a little too much).  Here is the recipe I am going to use so hopefully it's a good one.

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.