Whenever I think of women going into labor, I think of FATHER OF FHE BRIDE II.

Have you seen that movie? If not, it's classic.

The younger pregnant woman is always saying it's time to go to the hospital, and of course her false alarms are in the middle of the night and have everyone jumping up like, "THE BRITISH ARE COMING!" only to show her returning in the morning because it was just gas, or not real contractions.

This is what I think of. I don't think of my first labor, which was like the typical fairy-tale pregnancy story of, "oh, my water broke."

With my second pregnancy I was seriously praying and hoping it would be like my first when it came time for labor... but I had a feeling it wouldn't be. Because, like everyone says, every labor is different.

But I was petrified of false alarms.

Why?

Maybe because I don't like to be embarrassed or wrong (did I just put that in writing?).

Or maybe because I thought that since I wasn't a first time mom, there was no excuse.

So when I started having what I thought were real contractions (did I mention I got drugged almost right away after my water broke the first time?) and my husband was away for work, I started to panic.

"If this is the real thing, I need to tell him to start driving because he's two hours away. But if I'm wrong, what then?"

I told him to come home. And when he was about fifteen minutes from our house, the contractions ceased.

But then the following morning, the contractions were there again. I mean, I wasn't doubled over in pain, but I had this idea in my head that I have a high pain tolerance.

I timed them, called the doc, and was told to head to the hospital. So, we did. But when I was checked, I was only 2cm...and according to them, I wasn't really having any contractions. After an hour of walking around the birthing floor, and the "contractions" stopping again, we were sent home.

False alarm #1.
Then the next night, the contractions were stronger and came in full force quickly. My mom said she could tell something was different, and she thought we should go to the hospital straight away. Well, I wanted to wait. We walked around the block a few times, I laid down on the couch... and still the contractions didn't go away. However, they weren't timing consistently. They'd range from 2 to 7 minutes apart... and I was so confused. But, under my mom's advice, we went in.

We went through the same routine as we did the first time at the hospital, and I was still only 2cm.


False alarm #2.
Now I was afraid. And embarrassed.

I was afraid of being wrong again, and embarrassed that this was my second pregnancy and yet I had gone to the hospital not once... but twice and been sent home.

I was determined that I wouldn't go in again unless my water broke, as it had with Michael. I was not going to risk being sent home again and alerting the masses of my inability to recognize true labor.

So, I waited.

I had my 39 week appointment and my doctor talked about what would happen if I was still pregnant in a week. She checked me and told me I was further along than I had been (between 2-3 cm), but to expect some cramping and contractions because she checked me.

I went home, and that night when the pain started I assumed that it was just false labor again.

So, I waited.

But the pain wasn't going away, and it started getting worse. It was to the point I was getting angry at everyone. I just wanted to lie down, go to bed...make it stop.

But it wouldn't. I started timing them.

This time my husband thought it was the real deal because of how I was acting, as did everyone else. My poor three-year-old was so worried because of the way I was acting, but we assured him that this time when he went to sleep, he'd wake up a big brother.

After an hour of contractions at home, we went to the hospital. I was 7-8cm, and they admitted me right away. It wasn't long before my water broke, and instead of getting the drugs I thought I had wanted, I demanded it was time to push.

My contractions started around 9pm. We left for the hospital around 10:15pm. Levi was born at 11:41pm. He didn't even make it to midnight. By that point, he was ready.

Levi James: 7 lbs, 13 oz; 19.5 inches
And oh, so were we.

As I am now in my third trimester with baby #2 (yes, I realize I haven't blogged in a while, so SURPRISE!), I find just about any excuse to make something sweet. Maybe the third trimester doesn't have anything to do with it, but the fact that I'm pregnant does. For some reason, this time around all I want is sugary goodness, whereas with little man #1, I wanted salty foods.

I digress.

The other day I woke up and decided I just had to have something lemon. Maybe because it was 100 degrees outside and it was making me think of lemonade, or maybe because baby just decided he had to have something lemon. (Yes, HE! Another boy!) Regardless of the reason, I scoured the pantry to come up with a new recipe. And, voila! These are easy and delicious, and though I usually prefer to use fresh ingredients-- they don't require you to have actual lemons lying around. Just some lemon pudding!



Ingredients:

- 1/2 C butter
- 1 C sugar
- 1/2 tsp vanilla
- 1 egg
- (1) 3.4 oz package of instant lemon pudding
- 1 C flour (if the mixture seems too wet, add 1/4 C to it)
- 1/4 tsp baking powder
- 1/8 tsk baking soda
- 1/4 tsp salt
*Optional: 1/2 C - 3/4 C White Chocolate Chips*

Directions:

- Preheat your oven to 350 and prepare your cookie sheet with parchment paper or cooking spray (I used parchment paper).

- Cream your butter and sugar together with a handheld or standing mixer. Add in your vanilla and egg next.

- Add your lemon pudding mix before the rest of your dry ingredients. Stir until well combined. Lastly, fold in your chocolate chips if you're using them :).

- With a medium cookie scoop, place cookies on baking sheet. *If you do not have a cookie sheet, use 1-2 Tbsp of dough and round into balls before placing on sheet.*

- Cook for 8-11 minutes, depending on your oven. The edges will be SLIGHTLY tan/brown. Let cool on cookie sheet for 1-2 minutes before moving to a cooling rack.

So easy, and so yummy. There's something about these cookies that almost give them a "cooling effect" when it comes to warm weather.

Recipe adapted from Creations by Kara.

I am super excited to be on Whiskey, Wine, & Writing tonight. When my friend Nikki asked me to be a guest, there was no way I could say no. I have to admit, though, I'm incredibly nervous.

As all moms know, when it comes to explaining how we get everything done... it isn't easy. One day I'll be super productive and feel like I've got the world on a string. The next day, I'll be walking around like a chicken with her head cut off and not know where to begin or end my day.

Just to say a little something, and hopefully you'll follow this link to tune in tonight to hear the rest of my rambling, but there is no REAL way to balance mom life with author life (or photographer life, or school life, or entrepreneur life, or volunteer life, or whatever other half of your life may seem like your purpose beyond motherhood).

When it comes down to it for me, it's just about finding time each day to give myself a break and allow myself to do something (beyond making meals, having scoot races, learning the ABC's, and reading The Monster At the End of This Book for the millionth time) that makes me happy. I'm allowed many little moments during the day, whether it's my devotional in the morning or getting to nap with Michael (because, man, the third trimester of this second pregnancy is kicking my butt). But when I get ten minutes, or maybe even an hour, that little man is playing independently so beautifully that I get to sit down at the computer and work on my book(s)-- those are the moments I revel in, and the moments that I make a priority.

I have to make time to sit down at the computer and write. If I didn't, I'd never get anything done. In September I put my mind to writing my first YA Historical Fiction-- what I've been dying to write since I was probably ten years old. And I did it. I made time every day to work on my book, no matter what else was going on. I wouldn't have been able to do it without a very understanding husband, who knows I need time to get the creativity flowing even when he's only home for four days at a time. I also wouldn't have been able to do it without a very happy son, who realizes that mommy is in a slightly better mood when she gets a little time to write. And I definitely wouldn't have been able to do it without patience, prayer, and discipline.

I've heard from multiple people, "I wish I had time to write," or "I want to write a book, I just don't have the time yet." I have to bite my tongue, to be honest, because who has the time? I freelance from home for work, take care of my three-year-old and our house, and we have another baby on the way. My husband is gone ten days, home four days-- and his schedule just settled down to that. I'm not putting myself on a pedestal for getting things done, I'm just pointing out that no one has time, but if you want to be a writer, you have to make it.

I hope you'll tune in to hear more tonight at 8 p.m. EST!

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It's that most wonderful time of the year, and that means there's so much to do. When you have last minute gifts (Shutterfly photo gifts, anyone?), or perhaps a dessert to make for a party the night before or day of, there are always certain recipes and items you tend to fall back on. How do I know? Because I do the same thing! And here I am giving away my secrets and sharing four of my favorite Christmas recipes with you.

These are the four sweets I tend to use for gift bags to neighbors or movie-nights with good friends, but they have the potential to be party hits; I know if you served these at your next shin-dig or brought them to the office party, you would be the talk of the guests (in a good way, of course).

Listed in order, you'll find in this post:

Hot Chocolate Cookies

White Chocolate Chex Mix (with a minty option)

Peppermint Oreo Fudge

Nutcracker Sweets


So, let's get this party started!

Hot Chocolate Cookies

Ingredients:

- 1 C salted butter
- 1 C sugar
- 2/3 C brown sugar
- 2 eggs
- 1.5 tsp vanilla
- 3 1/4 C all purpose, unbleached flour
- 4 packs of hot chocolate mix (I used swiss miss, which are just under 1oz, but up to 1oz packets works!)
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 1.5 - 2 C semi sweet chocolate chips
*optional: for half of the batch I added the mint chocolate chips, because, well, I love mint chocolate!*
- 1/2 C - 1 C mini marshmallows
*optional: if you have the time, freeze the marshmallows so they are easier to mix in to the mix. However, your cookies won't be quite as gooey if you freeze them.*

Directions:
(These can be made the night before or a couple hours before your get together! If you're in a big rush, I suggest making a half batch. A full recipe makes around four dozen cookies.)

- Preheat your oven to 350 and line your baking sheet with parchment paper (if you don't have it, just spray it well with cooking spray!)
- In a large bowl, cream together your butter and sugars. Next add in your eggs and vanilla.
- Mix together your flour, hot chocolate, salt, and baking soda in a separate bowl. Add it gradually to your butter mix until well combined. It will get thick, so if you don't have a standing mixer you will eventually have to switch to mixing by hand (I know, because I had to do it!)
- Fold in your chocolate chips. Save your marshmallows for the end.
- When scooping the cookies, be gentle. I only mixed the marshmallows in slightly to the mix and then placed them in my cookie scoop by hand. That way they didn't get all stretched out or broken into gooey pieces. But, no matter what, it will still be delicious!

TIP: If you want to avoid caramelized marshmallow oozing out of the cookies, make sure to patch the sides with extra dough and cover those marshmallows!



- Bake for 10-12 minutes. They will appear slightly soft/not cooked when you take them out. Let them sit on the baking sheet for 3-5 minutes before removing to a cooling rack.
These are best served/devoured warm, but if you're planning on taking them to a party you can heat them up for a few seconds before transporting them!


White Chocolate Chex Mix

Ingredients:

- 2.5 C Rice Chex
- 2.5 C Corn Chex
- 1 C salted/unsalted mini pretzels (salted is probably better, but I used unsalted because it's all I could find)
- 1 C cashews (or peanuts, or whatever kind of nut you desire)
- 12 oz bag M&M's
- 12 oz bag white chocolate chips
- 2 Tbsp [vegetable/canola] oil

Directions:
(Best made the night before or at least 2-3 hours in advance)

- In a large bowl, mix your chex (both kinds), cashews, pretzels, and M&M's.
- Line two large baking sheets with parchment paper. Set aside.
- In a saucepan over low heat, mix your white chocolate chips and oil and melt. Mix constantly to prevent it from burning or getting too thick.
- As soon as the chocolate/oil is completely melted, pour into your prepared dry mix. Mix well with a wooden spoon or spatula until well incorporated and distributed through the mix.
- Pour the mix onto the prepared baking sheets, spreading out as thinly as possible. Let sit for an hour before checking to see if it's dry. Give it as much time as needed. I let mine sit for at least two hours to make sure it wasn't sticky.
- Break apart the mix and return to bowl/sealed container.

Want to make it minty? Use mint m&m's and melt some mint Hershey's Kisses along with the white chocolate chips! Same directions apply.

Give away, devour, it's your choice.
This is something perfect to munch on. My personal favorite for Christmas movie-nights.


Peppermint Oreo Fudge

This fudge is pretty much made up of my three favorite things: chocolate, peppermint, and, well... it's fudge. This is holiday-perfection in my book, and so easy to make, too!

Ingredients:

- 1 bag of chocolate chips or morsels (I used dark chocolate)
- 1 bag Hershey kisses
- 1 bag of Candy Cane Hershey Kisses
- 2 bags white chocolate chips (minus 1/2 C)
- 1/3 to 1/2 C Andes Peppermint Crunch baking chips

- 2 cans 14 oz condensed milk
- 2 C crushed Oreos (about 1.5 rows out of the standard pack)

Directions:
(You're going to want to make this one the day before, because it needs to sit in the fridge for a good five hours to set. That means you can make it, let it sit overnight, and wow everyone the next day with your amazing dessert!)

- Line a 9 x 13 baking dish with parchment paper and light spray it.
- Pour all your [semi-sweet, milk, or dark] chocolate chips into a large saucepan with your entire bag of Hershey kisses (sans wrappers, obviously) and one can of condensed milk. Over low heat, melt the chocolates, stirring occasionally to prevent burning on the bottom.
*Note: Do not do ANYTHING but low heat. I tried, and it did not work. The chocolates burned and I may or may not have had to buy new supplies and start all over again... maybe.

- Once the chocolates are well melted (should be pulling away from sides with very few "bumps" in it), carefully fold in one cup of crushed Oreos. Spread the mixture over the bottom of your prepared baking dish as evenly as possible. Place in fridge temporarily.
- Wash out your saucepan. Next, add your white chocolate chips, Andes mint pieces, and condensed milk. Proceed to melt over low heat, as done previously, stirring occasionally. You want to stir these a little more because if they burn you will see it!


- When these are done melting, take your dish out of the fridge and spread it over the already prepared chocolate fudge mix.
- Sprinkle your remaining Oreos on top, as well as extra Andes mint pieces if desired, and slightly/gently press them into the fudge.


- Place in the fridge for at least five hours, but preferably over night.
- Set your fudge out and give it a few (at least ten, I'd say) minutes before attempting to cut it.

This is definitely a party food. I've brought it to several get togethers and it never fails. I have yet to leave without at least one person asking for the recipe!


Nutcracker Sweets

Before my husband and I married, I had never had this deliciousness. Our first Christmas party with his family his little sister made them and I've been hooked ever since. It's like an easy toffee to make, so if you're a toffee fan...prepare to be addicted!

Ingredients:

- 12-14 whole graham crackers (as many that will line a standard baking sheet)
- 1 C butter
- 1 C brown sugar
- 1 tsp vanilla
- 1 C chopped pecans
- chocolate syrup

Directions:
(Make these the night before or a solid few hours, because they are sticky and you want to give it time to set!)

- Line your baking sheet first with parchment paper, then with your graham crackers.
- Preheat your oven to 350.



- On the stove over medium heat, melt your butter. Add the brown sugar and bring to a boil, stirring the whole time, for one minute. You don't want it to get chunky!
- Remove the mix from heat and add your vanilla. Mix well, then pour the mix over your graham crackers. Use the back of a spoon to spread it as evenly as you can over the graham crackers.
- Sprinkle the chopped pecans over your creation. Bake in the oven for 5-10 minutes (I always do 10 so the edges get nice and bubbly/ dare I say a little "burned".)



- Remove from the oven and let them cool slightly. Move to a plate (on the parchment paper if possible). Drizzle with chocolate syrup *this part is optional*.
- After they cool, break them up as you like!
These are perfect sweets to give away in a tin or mail to someone who may not be close enough to enjoy them.


This time of year is nothing if you don't have a few recipes on hand when needed. Let me know if you get some raves (or perhaps just want to offer them yourself) after eating/serving/giving any of these away!

Merry Christmas!

I was tagged by the best CP a gal could ask for, Nikki Miller, for the Liebster Award. I have to answer her ten questions about my work-in-progress and then tag some more people and give them my own questions. Since MISSING is out into the world and waiting with queries and requests, I thought I'd take this time to introduce my new WIP, BEYOND THE MEADOW. My new young adult historical fiction.

1) How did you come up with your WIP’s title?

I didn't, Nikki did! For real. She and I were texting back and forth consistently as I started writing BEYOND THE MEADOW because it had no title and I was so frustrated. Never before did I have a problem coming up with a title, but with this one I was really stuck. I knew the title had to have a strong meaning, and also focus on the central event of the book without giving too much away. Yeah... a lot to expect from a title. But one day after Nikki read my latest chapter, she texted me the now title and I was just blown away. She's the book whisperer, I tell you.


2) What motivates you to write?

This is a tough one. Really, I just get into a mood. Sometimes I'll lie awake at night WISHING to think of what I want to write next in the ms, other times I just sit down at the computer and my fingers take on a life of their own. Typically what pushes me is when someone who is reading it or who I tell about it gets excited. I know that if they're excited, I need to finish! I know, I know-- I should self-motivate. But, really, what's more encouraging then someone telling you they would totally read what you're writing?


3) Do you find yourself putting past experiences in your book? Give an example!

Yes and no. In this one, it's a little tough. Since it's a historical fiction, my character has faced many more challenges than I ever have in my life. However, the loss that she's experienced-- I can pull emotions for that one. But actual experiences? Not in this one.


4) What is your main character’s biggest obstacle?

Moving 'beyond the meadow'... that's where the title came from. My character survives something that she's not supposed to, and has to figure out how to move forward with her life after literally losing everything she loved and held most dear.


5) What is your crutch word that you always have to go back and delete because you use it too many times?

Well, I think one of my words is 'just'. Perhaps because I use it when I talk so much. I also use 'seemed' an awful lot, which is JUST as annoying because it makes things passive and then I'm like...oops. I didn't want that to 'seem' depressing, it IS depressing. Get it together!


6) Who is your author role model and why?

I love so many authors it's hard to choose, but when it comes to contemporary historical fiction I absolutely love Ann Rinaldi. I admire her so much for her multitude of historical fiction works and how diverse they can be. She's the author that made me fall in love with historical fiction and inspired me to want to write it.


7) What happens in your favorite scene from your WIP?

This is REALLY hard, because there are multiple scenes I absolutely love. One in particular is my favorite because it's the first kiss between my main character and her love interest (go figure). The second is my favorite because, honestly, I know it's going to break readers' hearts. Does that make me awful? I don't want to give it away, but I guess if you know the history you can probably guess what I'm talking about.


8) Please share a favorite line from your manuscript!

"From the beauty of the bushes came demonic cries that rattled me down to my bones. Bare-breasted men with painted faces carrying guns, tomahawks, and arrows appeared from their cover, already shooting and firing into our sea of travelers."


9) Are you doing NaNoWriMo this year?

No, I'm not. I was knee-deep in BEYOND THE MEADOW and knew I had less that 50,000 words to go, so I'm sticking it out. I'm honestly not a huge NaNoWriMo person. I admire those who can do it, but I'm not sure it's my cup of tea.


10) What advice do you have for other authors?

Keep at it. It took me a while before I dug my heels in and decided, once and for all, that this was what I wanted to do. I was really afraid after finishing MISSING that it was going to be my 'one hit wonder' of a book. I had always wanted to write historical fiction, but was really scared to do it-- the research was intimidating. But I sat down one day and just started looking things up for an idea I had, and before I knew it I had started writing BEYOND THE MEADOW. As much research as I did BEFORE I started it, I tried not to overwhelm myself and leave some to do while still writing it. If I focused too much on all the research being done and having an outline, I would've talked myself out of writing it-- because int he end, that's not how I work.

So, to sum that up: Keep At It, and Work The Way That's Best For You.

WHO IS NEXT?

I'd like to tag the lovely ladies of the Kick-AZ group! I haven't met you yet (and have been awful about touching base about making that happen), but I know you're a talented group and would love to read about your process! So, here are your 10 Questions:

1. How did you come up with your current WIP?
2. How do you balance your day job (if you have one) and your writing?
3. What's your favorite time of day to write?
4. Do you have any special snacks you eat for writing/ editing days?
5. Who do you go to when you're struggling with a part of your story-- from a word to a scene to a character?
6. Do you share your WIP with CP's while you're writing, or do you wait until it's completed?
7. What's the thing you DISLIKE the most about your WIP?
8. What's the thing you LOVE the most about your WIP?
9. How do you get through difficult sprints of writing? (Do you dance it out, bake, talk to someone?)
10. If you could cast your MC in a movie, who would play him/her?

I was in the market for a new brownie recipe to try (my friend and I were sharing a craving) and was sent this via Pinterest to try. I didn't do the original (9 x 13 of brownies is way too much to have around the house), so I had to make some changes.

These. Are. Amazing.

I'm allowed to say that, right?

Also, they're not awful for you. The way I made them, there's no oil, low sugar, and plenty of chocolate.


Vegan [Banana PB] Fudge Brownies

Ingredients:

- 1 (overly ripe) mashed banana
- 1/3 C peanut butter
- 1/2 C milk (almond or soy to make it vegan)
- 2/3 C unsweetened applesauce
- 1/2 tsp vanilla

- 2/3 C all purpose, unbleached flour
- 2/3 C brown sugar
- 1/2 C [special dark] cocoa powder
- 1/2 tsp baking powder
- pinch of salt

- 1/2 C chocolate chips


Directions:

- Preheat your oven to 350 and spray a 8 x 8 baking dish.

- Whisk together your banana, peanut butter, milk, applesauce, and vanilla until well combined. Gradually add your dry ingredients (minus the chocolate chips-- save those for last!)

The dough will be thick-ish.

- Fold in your chocolate chips last.
- Using a spatula, pour/scoop the batter into your prepared dish. Smooth the batter as evenly as possible.
- Cook for 25 to 30 minutes or until a toothpick comes out clean from the center. *Note: Be careful not to over bake, because then they wou't be "fudgy".)*

These cookies are super easy-- something to throw together if you have friends or family about to show up and you want your kitchen to smell wonderful, but maybe want to do a little more than just the break-and-bake cookies. Plus, who can pass up on coconut?

Oh, and the surprise inside? If you have some Hershey Kisses handy, they give the cookies a little extra chocolate-boost. (Which is always amazing, am I right?)

They also have the Michael & Clark seal of approval, just so ya know.


Ingredients:

- 1/4 C butter, softened
- 3 TBSP Coconut Oil, melted
- 1/2 C brown sugar
- 1/2 C sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 C all purpose, unbleached flour
- 1/2 C chocolate chips
- 1/4 - 1/2 C unsweetened coconut flakes
- 12 - 18 Hershey Kisses (optional)


Directions:

- Preheat your oven to 350 and prepare your baking sheet by spraying or lining with parchment paper.
- Using a handheld or standing mixer, blend your butter and oil together. Then mix in your sugars until fluffy.
- Add your egg and vanilla to the mixture.
- *Optional: Mix your dry ingredients (flour, salter, baking powder & soda) in a medium-sized bowl.* Add your dry ingredients in batches to mix your batter more thoroughly.
- Fold in your chocolate chips and coconut flakes.

- Using a cookie scoop, scoop your dough and place on the cookie sheet.

If you are adding Hershey Kisses put about 1/2 the amount of dough in your cookie scoop, then push a Hershey Kiss into the middle and cover the bottom with more dough. If you have a medium-sized scoop, it works perfectly. *Note: If you do not have a cookie scoop, you can simply shape the dough around the Hershey Kiss, about 2-3 tablespoons worth.*


- Bake for 8 - 11 minutes. Remove immediately to cooling rack.

In my opinion, you can never have enough chocolate-- or coconut. Enjoy!