Our little girl is already 9 months old! I’m so happy I finally found a little time to post an update on Miss Greta (and a recipe for Nutella Cheesecake to celebrate)! During her seventh month her two middle bottom teeth popped out! She giggles away when we brush them so I’m guessing it tickles. It was also a really action packed month. She started sitting up on her own, crawling all over the place, and pulling herself up to standing in her crib. She also began blowing raspberries and babbling mamamama – so cute!
We took her on her first plane ride to Ohio for my cousin’s wedding, and we were very thankful she did fabulously on the flight. Her favorite toy on the plane was my bright orange straw from my Dunkin Donuts mocha (typical, huh). She got to meet my grandparents and aunts and uncles for the first time during the trip. Here we are with my parents, all dressed up.
We also finally got her on more of a nap schedule at daycare (9am and 1pm). My favorite way to make her laugh this month was pretending to…eat her hand! She also had fun trying the swings at the park for the first time. Speaking of swings, here she is on her 9 month birthday. She was 30.5 inches long (100%), 22 pounds 13.5 ounces (90%), and wearing 18 month sized outfits! She practiced standing on her own a lot during her eighth month by letting go of furniture for a bit when we she was cruising around and testing her balance.
On Mother’s Day, I ran the MOM 5K with our neighbor Julia, and then a few weeks later Greta attended Julia’s daughter’s first birthday party! She had a blast playing with Sophia and trying watermelon for the first time. She even managed to keep her party hat on for the majority of the time.
We started giving Greta more table foods this month too. She started chewing more and we became less worried about choking. I’ve started making scrambled eggs for myself most mornings and sharing some with her. It’s definitely a work in progress because most still end up on the floor! And of course, we went to Maine for our nine year wedding anniversary! Greta loved playing in the pool both days at our hotel, and we visited some of our favorite spots from out last trip there, in addition to checking out the outlet mall and L.L.Bean.
Whew, what a recap! Now, how about that Nutella cheesecake? I made this for Kelly, our incredible lab technician, the other week to celebrate her birthday. It has a chocolate sandwich cookie crust filled with layers of Nutella cheesecake and Nutella mousse.
I garnished it with some fresh summer strawberries, but I think some dark chocolate shavings and chopped hazelnuts would be wonderful too. This is so perfect for a celebration!
24 Trader Joe-Joe Chocolate Sandwich Crème Cookies, pulsed in the food processor into crumbs (2 1/4 cups crumbs)
1/4 cup unsalted butter, melted
3 8-ounce packages cream cheese, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 cup Nutella
1 teaspoon vanilla extract
Nutella Mousse and Strawberries:
8 ounces mascarpone cheese
1 cup heavy cream
2 tablespoon powdered sugar
1/2 teaspoon vanilla extract
1/2 cup Nutella
2 cups sliced strawberries
To make the crust, mix cookie crumbs and melted butter in a medium bowl. Transfer the mixture to a greased 9-inch springform pan, and press into a uniform layer over the bottom and up the sides of the pan. Bake crust for 10 minutes at 350˚F.
To make the cheesecake, combine the cream cheese and sugar in the bowl and beat on medium-high speed with a mixer for 3 minutes or until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Mix in Nutella and vanilla until smooth. Pour into prepared crust and bake at 350˚F for 45 to 55 minutes or until edges are set and middle is slightly wobbly. Cool to room temperature, about one hour. Place in the refrigerator for several hours or until chilled.
To make the Nutella mousse, place mascarpone cheese, heavy cream, sugar, and vanilla extract in a well-chilled bowl and whisk on high speed until stiff peaks form, about 3 to 4 minutes. Fold in Nutella until smooth. Spread Nutella mousse evenly over the cooled cheesecake layer and top with strawberries in a decorative pattern. Remove from pan and cut into wedges. Makes 20 servings.
Nutrition: 460 calories, 33.1g fat, 1.4g fiber, 6.4g protein per serving
Cost: $0.79 per serving