I'm not really due until October 10th, but I've been dilated to 3cm for the last 2 weeks and I think I was admitted into the hospital in labor with Maddy when I was a 3, sooooo go figure.  Ally is really hanging on, which is fine, I still have things to do and I wouldn't mind her waiting just one more week!

At my appointment yesterday my doctor said she didn't think I would last another week, and in the middle of the night last night, I was up for 2+ hours thinking I was in labor.  Real contractions started, although fairly mild, but baby was moving a lot?  For some reason that doesn't seem normal.  Plus they stopped and all quieted down because I fell back to sleep and haven't felt the real ones again, just braxton-hicks like usual.  I didn't think you could begin labor and then stop, but maybe it was something else.  I really have no idea and figure I'll know when I know!  But we're excited no matter what and I've been trying to prep Maddy for baby Ally's arrival telling her things like, where Ally sleeps, and when she goes night-night we have to be quiet (Maddy is starting a squealing phase, but it could be because I haven't taken her out of the house for the last week or so...)  I'm excited to bring Ally home for Maddy to meet and give lots of hugs and kisses to.  I think they will be kindred spirits from the start.

On the up side...we picked a name (Ally is the nickname as mentioned above), full name will be disclosed to the public when she's born!  The Arizona heat is slowly dying down.  Under 100 for the last few days, though it will be back up later this week, I sense it is coming to a close. And new recliner/nursing station SHOULD be here any day!

Followed by a random selection of pictures from the last month or two including my 35 week pregnant belly and my view looking down at Maddy needing something or other...haha!  Bye for now, until #2 gets here!

I've had this recipe for a while, and it was probably last fall that I received it, likely from my sis who emails me 15 recipes a day as though I'm actually an avid cook/baker....yeah not so much.  But this one sounded muy yummo and I made it and it was DELISH!  **I adhered to the "Karen's notes" modifications.  One pan works well, you just have to bake closer to the 50 min mark, depending on your oven I suppose.  You can also do a little more of the topping if you prefer, it ends up baking down in the top, not really a crumbily topping like I imagined.  And I added a little extra pumpkin, cuz I knew I wouldn't have anything else to use it for and I wanted it to taste "pumpkin-y"  I don't know if it really made a difference.  Or I guess you could make 2 cakes!  I also used fat-free sour cream cuz that's what I had.  I doubt it makes a difference and you still have a stick of butter in there.

Let me know if you try it and what you think!!

PUMPKIN COFFEE CAKE 
TOPPING INGREDIENTS: 
- 1/4 cup packed brown sugar 
- 1/4 cup sugar 
- 1/2 teaspoon ground cinnamon 
- 2 tablespoons cold butter or margarine 
- 1/2 cup chopped pecans 
CAKE INGREDIENTS: 
- 1/2 cup butter or margarine, softened 
- 1 cup sugar 
- 2 eggs 
- 1 cup sour cream 
- 1/2 cup canned or cooked pumpkin 
- 1 teaspoon vanilla extract 
- 2 cups all-purpose flour 
- 1 teaspoon baking soda 
- 1 teaspoon baking powder 
- 1/2 teaspoon pumpkin pie spice 
- 1/4 teaspoon salt 
 
DIRECTIONS: 
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. 
 
KAREN'S NOTES: 
I used a mixture of cloves, cinnamon, ginger and nutmeg for the pumpkin spice and skipped the nuts for you :-). I also used one pan instead of two and I think the thickness was perfect.