What To Eat To Go Into Labor

Motherhood is no joke.  I heard is was intense, but I guess it’s just one of those things that you have to learn from experience.  I’m sleeping in 1 to 1 1/2 hour increments    Needless to say, I am functioning slower.  FSL posts are going to be few and far between until I can figure out how to function on little to no sleep.  If the posts in the next few weeks start to display evidence of a delusional sleep deprived crazy lady, don’t say I didn’t warn you.  Sentences may be written backwards or make no sense at all.  That’s where I’m at.

 

As if the opening paragraph wasn’t scary enough, if you are preggo and want to speed things up, fret not!  Your sleepless nights are closer than you than you think!  I made this on Saturday, ate a hunk of a piece, and my water broke that night.

 

 

The only reason I got a second to post this with a 2 week old baby in the house:

 

 

Yes, I’m tired, but it’s all worth it. Look at them!!!  I love my boys!  Rocco included 🙂

 

Hold on to your maternity panties!

 

Nutella Swirled Buttery Pound Cake.

 

Even if you aren’t pregnant, it’s pretty freakin awesome tasting anyway.  I stumbled on this recipe while drooling over The Italian Dish.

 

Here’s her recipe that I lightly adapted. Be sure to check out the rest of her amazing food adventures by clicking on the link above or in the sidebar!

1-1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
3/4 teaspoon baking powder
2 sticks salted butter, room temperature (16 tablespoons or 1 cup)
1-1/4 cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
One 13-ounce jar Nutella

Preheat the oven to 325 degrees.  Use nonstick spray and flour on a 9×5 inch loaf pan, tapping out any excess flour. I used parchment paper on the bottom of the pan, then added spray and flour.

 

 

 

In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.

In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.

 

 

With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one.  Add the vanilla extract.  Add the flour mixture in 3 batches, beating at low speed between additions until incorporated.  Continue to beat for 30 seconds longer.

 

 

Spread one-third of the batter in the prepared pan,

 

 

then spread half of the Nutella on top.

 

 

Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife.  Do not  over mix.

 

 

Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan for 15 minutes.  Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.  Cut the cake into slices and serve.

 

 

The pound cake can be  kept in an airtight container at room temperature for up to 3 days.  It can also be wrapped tightly and frozen.

 

 

For the link to the printable recipe, click here.