It's a Boy!

We had our ultrasound this morning and everything looks great. Robert Noah Nuss (we'll call him Noah) is healthy and right on schedule! Georgia has a little brother! I guess we better start buying some blue!

There are more photos on my Facebook page so if you are on Facebook, check them out! If we aren't "friends" already...friend me! I'll try to post a photo of my baby "bump" soon too. I will be 18 weeks tomorrow but I am still not that big. Totally different than my pregnancy with Georgia!

Sorry to those who didn't even know we are pregnant! It is so hard to keep up with who is pregnant and when everyone is due and who all we've told during this season of our lives!

Our Little Paper Carrier

I thought some of you might get a kick out of this. Chad took this photo with his phone the Sunday we did a friend's route in addition to ours so Chad has all his papers and half of mine in the back of our Ford Explorer. You should have seen my little Jetta! At least I was the only paper carrier in that car though! It's not normally quite this bad, but close...

Nuss November

Georgia playing in the leaves. Our front yard is huge and has 5 huge trees. LOTS of leaves.
Georgia playing in the neighbor's leaves while we raked them with Jeff and Brittney during a Christos Clean Saturday.

What a good helper daddy has.

The ladies.

Pretty Thanksgiving dress

Decking the Halls

Sorry I have been such a slacker on updating the blog. I have been sucked into Facebook (friend me if you are too!) so if I am ever online I end up checking email and spending too much time on Facebook to do anything else! Here is a look at last month's highlights (in no particular order).

Holiday Recipe

This is one of my favorite dessert recipes for the holidays. It makes plenty of icing so it always turns out as pretty as this photo from the cookbook! YUM!

Mocha-Hazelnut Cream-Filled Cake

1 box (18.25 oz) butter recipe chocolate cake mix
Butter
Water
Eggs
2 teaspoons instant coffee granules or crystals

2 bags (12 oz. each) semisweet chocolate chips
1 bottle (16 oz.) refrigerated hazelnut-flavor coffee creamer
1 package (8 oz.) Cream cheese, softened
2 TBSP chopped hazelnuts (filberts)

1. Heat Oven to 350 degrees. Grease bottoms only of two 9-inch round pans. Prepare cake mix as directed on box using butter, water, eggs adding coffee granules; pour batter into pans. Bake as directed on box. Cool 10 minutes; remove from pans and place on wire racks to cool completely.
2. In a 3 quart saucepan, cook chocolate chips and coffee creamer over medium-low heat about 8 minutes until melted. Remove from heat; beat in cream cheese with a wire whisk until smooth. Cover; refrigerate about 30 minutes.
3. In a small microwavable bowl, reserve 1/2 cup of the chocolate mixture (I set aside a little more); set aside for topping. Beat remaining mixture on med-high speed 8 minutes or until it forms a light and fluffy frosting.

4. Place 1 cake layer on serving plate rounded side down. Spread 1-inch-thick layer of frosting over cake. Top with second layer of cake, rounded side up. Spread frosting on top and side of cake.
5. Microwave reserved cup of chocolate mixture on High 30 seconds or until soft. Spread over top of cake. Sprinkle hazelnuts around top edge. Cover loosely; refrigerate at least one hour before serving. Store in refrigerator.