Childbirth 101

As rookie parents, my doctor recommended that we sign up for a "Prepared Childbirth" class at the hospital. Luckily, they offer a one-day class on Saturdays, but the downside is that it lasts from 9:00 a.m. to 5:00 p.m.

Can you tell how excited Josh was to be there that early on a Saturday...

There were about 15-20 couples in the class, and the instructor was really good. She went through a bunch of information, including the various stages of labor and what to expect throughout the whole process.

We really got a kick out of the cervical dilation chart...

One of the best parts of the class was the tour. She started off by showing us where to park and check-in...very important information! We then got to see the labor and delivery rooms, which are super nice (photo courtesy of the hospital website)...

Although, I have a feeling that I won't be enjoying the room that much when I am actually in labor :).

We also toured the operation room area (in case of C-section), NICU, and the rooms where you move to for the remainder of your stay at the hospital (which are pretty similar to the labor and delivery rooms).

I really enjoyed the tour as well as the class, and we definitely feel a lot more prepared...as prepared as you can be for the birth of your first baby.

Chocolate Icebox Pie: The Filling

I've always loved Luby's...the macaroni and cheese, the rolls, and especially the chocolate icebox pie. Something about stepping into the restaurant brings back so many childhood memories.

So, when Luby's came out with a cookbook a while back, I knew I had to have it. To my delight, it had the chocolate icebox pie recipe, which you can use with the crust recipe I posted previously. I hope you enjoy it as much as I do :).

First, get the ingredients together...

• 2 1/2 cups whole milk
• 1 1/3 cups sugar
• 1/4 cup unsweetened cocoa
• 1 tablespoon butter
• 7 tablespoons cornstarch
• 3 extra large egg yolks
• 1 teaspoon vanilla extract
• 1 cup minature marshmallows
• 1 pre-baked 9-inch pie shell
• whipped cream
• chocolate curls, shavings, or other garnish

Then combine 2 cups milk, sugar, cocoa, and butter in a medium saucepan and bring just to a boil.

While this mixture is heating up, mix together the cornstarch and remaining 1/2 cup of milk until the cornstarch is dissolved.

Whisk in the egg yolks and vanilla extract until well-blended.

Just before the chocolate mixture on the stove gets to a boil, gradually whisk some of the hot mixture to the cold egg mixture so the eggs don't scramble.

Once you have warmed up the egg mixture a bit by adding this in, whisk all the egg mixture into the hot chocolate mixture.

Cook, stirring constantly, about two minutes or until mixture is thickened and smooth.

Remove the mixture from the heat and stir in the marshmallows until melted.

Pour the mixture into the pie shell and cover immediately with plastic wrap. Press the plastic wrap directly onto the filling (which prevents a skin from forming on the filling) and refrigerate for at least four hours.

Once you are ready, remove the plastic wrap and top the pie with whipped cream and whichever chocolate garnish you prefer.

When I made this pie last Christmas, I used chocolate shavings (which you can make using a vegetable peeler and a chocolate bar).

But this time around, I decided to use chocolate chips because I was in a hurry :).

Sorry I didn't get a picture of the pie once it was cut, but this pie was donated to the "pie day" fundraiser at work...so I couldn't bring it with a piece missing :).

I can't wait to make this pie again for the holidays...it is calling my name.