Sunday, January 17, 2016

Two Ingredient Pancakes!


credit
Yep, one banana, two eggs, and fry them...that's it!
Definitely trying these!

Great recipe that I saw on pinterest originally!

Wednesday, December 9, 2015

The Great Hunt

Our family likes to have a
live Christmas tree!

We've been going to the same place almost
every year for over 25 years!
I can remember pulling Bri in a
sled when she was only 1 when we went there!

This year though it was nice and warm out

We took our time finding just the right one

Along the way we saw this little tiny nest--we think it was 
something small like a hummingbird.
I wonder why it abandoned it's nest?

We use Brad as a measuring stick for height! lol
Looks like this might be a contender


The guys carry it back to get it shaken
and wrapped...
I guess it's a Wrap! lol

Saturday, December 5, 2015

Thanksgiving Blessings

We had a Happy Thanksgiving, I hope that you did too!
We have so much to be thankful for, I'm glad there
is a day set aside especially for us to thank God
for His goodness to us!

Here is the organic turkey we buy from a farm all
ready to go into the oven

So happy and thankful that we had
a house full of people this year!



 That I may publish with the voice of thanksgiving,
 and tell of all thy wondrous works.  Psalm 26:7

Let us come before his presence with thanksgiving
and make a joyful noise unto him with psalms. Psalm 95:2

Thursday, November 19, 2015

PUMPKIN POUND CAKE RECIPE

pound-cake-with-pumpkin

INGREDIENTS FOR PUMPKIN POUND CAKE

2-1/2 cups sugar
1 cup canola oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon Cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin

DIRECTIONS

Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray. Set aside. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.
Check out the Whipperberry site for more great ideas!

Wednesday, November 18, 2015

Thursday, October 1, 2015

Cream Cheese-Filled Pumpkin Bread


Cream cheese filled pumpkin bread


Cream cheese filled pumpkin bread

yield: MAKES 1 LARGE LOAF AND 1 SMALL LOAF
 
prep time: 20 MINUTES
 
cook time: 55-60 MINUTES
 
total time: 1 HOUR 20 MINUTES

Ingredients:

  • For the bread:
  • 2 eggs
  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 15 oz can pumpkin puree
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • For filling:
  • 8 oz cream cheese
  • 3/4 cup powder sugar


Directions:

Pre-heat oven to 350°.
In a large bowl mix together with beater eggs, oil, sugar and vanilla. Fold in pumpkin. In a separate bowl mix together the flour, pumpkin pie spice, baking soda, cinnamon, nutmeg and salt. Then stir the dry ingredients into the pumpkin mixture.
In separate bowl mix together with beater the cream cheese and powdered sugar until smooth. Place in a ziplock bag and then cut off the tip, to make it easier to spread over the pumpkin mixture.
Grease your pans and then fill the pan half way with the pumpkin mixture. Spread the cream cheese mixture over the top. Then pour the pumpkin mixture over the top of the cream cheese filling (no more than 3/4 the way full). Bake for 55-65 minutes. For the small loaf pan bake for 25-35 minutes, or until a tooth pick comes clean.

Friday, September 4, 2015

Pumpkin Cheesecake Snickerdoodles

I saw this on Pinterest and they sound amazing!
pumpkincheesecake
LINK & PHOTO CREDIT

Pumpkin Cheesecake Snickerdoodles
AUTHOR: 
PREP TIME:  
COOK TIME:  
TOTAL TIME:  
SERVES: 24
 
Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.
INGREDIENTS
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground ground nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
  • Filling Ingredients:
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • Cinnamon-sugar coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice
INSTRUCTIONS
  1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
  3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
  4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
  5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
  6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
  7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
  8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Since I'm gluten free--I may try to come up with a gluten free version!