WEEK 18 was the first time I felt our baby move – or so I thought. Looking back now I know for sure that’s what it was. But at the time, I just didn’t know. I mean, I was pretty confident that was the baby moving around in there. It felt like flutterings inside my belly and was certainly something I’d never felt before. But yet…
I kept thinking “maybe it’s something I ate?”. Perhaps. But, again, I’ve eaten a lot of things over my past 33 years and NEVER had I felt something like THAT before.
It was weird – in a fun way. And much lower in my belly than I expected it to be. And so very slight! If I wasn’t paying close attention, I’m sure I would have missed it.
The first movements that were quite noticeable that week happened during the first night of my church’s Easter Choir performance. It seemed as though our baby was moving around throughout the entire thing! My assumption – our sweet little baby is going to be a singer him/herself.
It was ALMOST distracting. Each time I felt a flutter I’d get excited and stop paying attention to where we were in the music. Luckily, I had the program mostly memorized. And, I sing in the 2nd row, so I’m sure no one saw how many times I turned a page late.
Being a first time mom, it was an amazing thing to experience! I’ve mentioned this several times already in this blog, but sometimes it’s still so hard to believe that this miracle has truly happened – we prayed for so long and waited for so long. And at times I still find myself wondering, “Are we really pregnant? Are we really going to be blessed with a baby in just a few short months? Are we this lucky?” And at this point in my pregnancy I still didn’t have much of a belly, I was feeling much better (morning sickness was OVER), so there really wasn’t much of a change as far as I could see or feel. So it’s moments like these that really make it REAL! And I love each and every one of them!
In WEEK 18 our baby was about 5 1/2 inches long – about the length of a sweet potato. He/She was busy flexing his/her arms and legs (something I definitely felt!). Blood vessels were visible through thin skin and an ultrasound should be able to let us know if we’re having a boy or a girl. BUT – we’ve decided to wait and be surprised!
STICKY SWEET POTATO COOKIES WITH MARSHMALLOW GLAZE
So… Sticky Sweet Potato Cookies. You’re asking – “Why not sweet potato fries? Or sweet potato pie?” I know. Jeff wondered the same thing. And here’s my answer – because I’m pregnant and I wanted COOKIES! This is another recipe I threw together on a whim, using the Angeletti Cookie recipe as a base. And I’m really excited about this one! The cookies are big and fluffy and moist with a very satisfying bite. Without the glaze they are lovely – a simple delicately flavored spiced sweet potato cookie that’s perfect for someone looking for a lightly sweetened cookie. However, once you pour on the marshmallow glaze they transform into a whole other cookie – sticky, sugary and perfect for someone looking for a sweet-tooth fix! Last night, as Jeff and I devoured a plate of these amazing things, I said, “Don’t you think these cookies will be perfect for Fall? Or Thanksgiving?” He replied with “Why limit it to just one season? These cookies are awesome – they’re perfect for Fall, Spring, Summer, any holiday, Tuesdays…” and the list went on and on.
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1 tsp ground cinnamon (plus extra for sprinkling)
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2/3 c mashed sweet potato
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
Glaze: 1/4 c marshmallow fluff, 1/2 cup powder sugar, 2 TBSP milk, 1 tsp lemon juice
- Heat oven to 375° F.
- In a medium bowl, whisk together the butter, granulated sugar, vanilla, eggs and cooled sweet potato until blended. Add the flour, baking powder, and salt and mix until just combined (do not overmix).
- With floured hands or a scooper, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed and the bottoms are pale golden, 10-11 minutes. Transfer to a rack to cool completely.
- Make glaze by combining all ingredients in a small bowl and mixing with a fork. Once cookies are cooled, dip the tops of each cookie in glaze, sprinkle with cinnamon, and set on a cooling rack for at least 15 minutes. Tops will set, but will be sticky.
Makes: 13 large cookies