Fall Soup Party

The weekend before Halloween, we had a group of friends over for chili and potato soup.  Caleb has a group of friends who go to church and school with him and they all have older sisters. 

We also happen to enjoy spending time with all of their parents.  So, I decided we should have a "party!"  I made my mom's chili and then did potato soup for the kids.  Turns out, I could have just done chili and been fine. 

I think Caleb was the only kid who ate soup.  Kate had chili and the rest had chicken nuggets.  Ha! 

Before we ate, all the kids played outside in their Halloween costumes.  It was fun watching them just run around with each other. 

E was NOT a fan of the dog but the boys did their best to protect her. 

It was a great night! 

Maybe it will become an annual thing. :-)

Pumpkin Patch

We have been going to the pumpkin patch since right before we got engaged. 

Last year we had a picnic, so we decided to do it again. 

It was so fun.  Then we measured the kids to see if they had grown. 

Caleb really enjoyed the patch this year but he was pretty sleepy and he plopped down right there on the floor waiting for our tractor...

but he got right up and enjoyed the "tactor." 

Kate is always the biggest fan of the swings and picked her pumpkin out in SECONDS

so she could run over and get a swing!

 Caleb picked out the rest of the pumpkins

and we had to tear him away to go elsewhere. 

He didn't really want to swing or try out the hay.  It was a fun day!

Pumpkin Snickerdoodle Bread

So, like I said, I made a non-gluten free recipe for Sunday School, too.  It was a pumpkin bread that I had wanted to try for a long time.  Who says you can't make pumpkin bread in January?

It was SO good.  Of course, I am a bit partial to snickerdoodle AND crumb toppings.  Guess I made this one a little for me.  I shared it with my friend who had just had her baby and with work.  Despite making two loaves, it disappears quickly.  Try it out!

Vegan Snickerdoodle Pumpkin Bread from Bakeaholic Mama
2 cups all purpose flour
1 3/4 cups white whole wheat flour
2 cups brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbs cinnamon
15 oz fresh pumpkin puree
1 cup vegetable oil
1/3 cup honey (To make it vegan substitute maple syrup)
1/3 cup water

FOR THE TOPPING:
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 tbs cinnamon
2 tbs vegetable oil

Directions:
Preheat oven to 350 and prepare 2 loaf pans. 

In a large bowl mix flour, brown sugar, baking soda, baking powder, salt, cinnamon. In a separate bowl mix pumpkin, oil, honey, and water together. Pour wet ingredients into dry and stir to combine.  Pour batter evenly into prepared pans.

In a small bowl using a fork mix all of your topping ingredients together until slightly crumbly. Sprinkle over the tops of each loaf.

Place the filled pans in the oven and bake for 1- 1 hour 15 minutes or until a tooth pick is inserted and comes out clean.  Allow loaves to rest for 20 minutes before removing from pans. Enjoy!

Pumpkin Patch 2013

One of our favorite things to do each year is go to the pumpkin patch!  I just love all things fall.  This year, I got K all dressed up in her Pumpkin dress and off we went.  It ended up being a little warm that day but it was beautiful! 

We go to Nichols Boyd Farms.  There was a LONG line that day, but thankfully K had a good time on Daddy's shoulders,

 playing with the scarecrows,

jumping off the hay bales (aren't Daddy's arms the BEST?!),

and posing for pictures.  They have a hay ride that takes us through their farm.  We got to see cows,

Z-donks,

donkeys,

goats,

and camels. 

Then we arrived at the pumpkin patch. I think K loves playing more than picking out her pumpkin...though she did inform us that hers was the biggest pumpkin EVER! 

She ran through the maze, played in the cornbox,

used the swing, pushed Daddy on the swing

and climbed hay bales.  She then jumped off.  I love this series of pictures! 

We had a great time!  So thankful for my little family and the time we have together. 

Thankful that we are able to do fun things like the pumpkin patch!

A Weekend with Doc and Allie

The end of October is always homecoming for my college alma mater.  My parents also went to Mississippi College, and Daddy used to teach there before they moved.  They tend to come to homecoming every year, though I think maybe they might just use that as an excuse, now, to come see K!  :-)  This year, they came in on Friday night and went straight to their class party.  The next morning when I got up, K was already busy playing with Doc and was super excited about going to the parade with Allie. 

So, we got dressed in her new (CUTE) outfit Allie brought from Osh Kosh and headed out. 

First we went to a birthday party for a sweet friend at a local park (when I used to play when we went to my Aunts' house - it has changed since then!). 

K enjoyed playing with Allie and running around.  Then we went to the parade. 

K was a little less excited about the parade than I thought she would be, but I still think she had fun!  She really enjoyed the bounce slide.  I think these things are her absolute favorite. 

She just laughs and smiles.  Such fun!  Later, while I was working in the pressbox during the football game, Allie stayed with K. 

She had fun watching the cheerleaders and is now saying that she is going to go to MC so that she can be a cheerleader for the Choctaws!  :-)  I can't say that I'd be disappointed if she decided to do that.  Love family weekends!

White Chocolate Maple Blondies

David is a chocolate fan.  I am a SWEET fan!  I could care less if a dessert had chocolate in it.  In fact, I'd prefer a dessert without chocolate usually.  Give me a good blondie.  YUM!  So, I was really excited when I found these Maple White Chocolate Blondies.  I even purchased some good maple syrup to make them.  This would be a really good recipe to use for a fancy dessert.  There is a sauce recipe along with the blondie.  I used this to take to the ER one day, so I didn't use the sauce.  Unfortunately, the blondie all by itself wasn't as maple-y as I wanted it to be.  I just can't help but think that it would be divine with the sauce and some really good vanilla ice cream!  Hmmm....

Maple White Chocolate Blondies adapted from Cookies and Cups

Ingredients

1 1/2 cups butter, room temperature

1 1/2 cups light brown sugar

2 eggs

2 tsp vanilla   

1 Tbsp Maple syrup

1 tsp baking powder

1 tsp salt

1 1/2 cups flour

1 1/2 cups white chocolate

 
Maple Butter Sauce (I didn't make this)
1 1/2 cups granulated sugar
1/2 cup pure Maple Syrup
3/4 cup butter
1/2 cup sour cream 
1tsp vanilla 
 
Preheat oven to 350°.  Line a 9x9 pan with aluminum foil and spray with cooking spray. Set aside.  Cream butter and sugar together with mixer until light and fluffy 2-3 minutes.  Add eggs, vanilla, maple syrup, baking powder and salt until incorporated.   Turn mixer to low and add in flour until combined. Stir in white chocolate chips.  Spread batter into pan and bake 25-30 minutes. Let cool before cutting into squares.  Enjoy!
 
(To make the sauce combine sugar, maple syrup and butter in a small saucepan over medium heat until melted. Simmer sauce for 4 minutes without stirring and remove from heat.  Whisk in the sour cream and vanilla and allow to cool.)

Thankfulness...

On this Thanksgiving Day, I hope that you are spending time with your family.  Thanksgiving is one of my favorite times of the year.  It is when my whole family gets together under one roof (and that can be a LOT of people!  I think this year it will be upwards for 35-40) and just enjoys each other. 

It is a time to reflect on God's care for us.  So many times we aren't thankful, but really we should be thankful in all things!  Even when things seem to be going badly, God is good- even when we aren't!  He never fails - even when we do!  He never changes - even when we do!  He provides at all times.  It is also the beginning of season when we celebrate God's biggest provision for us through Jesus.  In our sin, God still loved us; He so desired for us to be with Him!  So, He sent His Jesus to live among men, to face the temptations that man faces, to remain blameless.  So, that He could be the perfect, spotless sacrifice for us.  So that if we humble ourselves before Him and accept that sacrifice we can be with him forever!  And that is more than enough reason to be thankful! 

So, as you are enjoying your Thanksgiving meal - be thankful!  K has reminded me that it is important to be thankful for things we take for granted as she has been thanking God for our "warm house" in her bedtime prayers recently. 

So, this year - I am thankful for a job, thankful for David, thankful for my K-girl, thankful for family, thankful for health, thankful for food and shelter, thankful for friends.  But most of all I am thankful for my Savior, who loved me enough to give Himself for me even when I was dirty, thankful that He continues to love me and forgive me when I continue to fail.  May I live a life of grace and Thankfulness!

Candy Corn Cookies

Another pinterest find was the recipe for these CUTE cookies!  Now, I love candy corn.  David thinks I'm crazy but K likes it, too.  So, when I saw these cookies I knew I wanted to try them.

Well, I signed up to take cookies and cake to our Fall Harvest Carnival at church.  Unfortunately it was rained out.  The Kate stayed there for the Senior Adults' luncheon but I brought these cookies back to share with the residents at work.  I thought they were really good and SUPER cute!  Such fun for fall.  I could have probably eaten them ALL!

Candy Corn Sugar Cookies adapted from High Heels and Grills

Cookies:
1/2 cup salted butter, softened
1 cup white sugar
1 egg
 1 and 1/2 Tbsp. sour cream
1 tsp. vanilla extract
2 and 1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
Orange and yellow food coloring

Frosting:

4 cups confectioner's sugar
1/2 cup salted butter, softened
1/4 cup milk
A pinch of salt

FOR THE COOKIES: Preheat oven to 375°F and grease a 9x13 inch baking dish.  In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add egg and combine well. Add sour cream and vanilla and mix until completely blended. In a medium bowl, combine flour, baking powder, and salt.  Slowly add the flour mixture to the wet mixture and stir until well combined. 

Separate the dough into two equal parts and color one half of the parts orange and the other part yellow.  Press the yellow batter into the greased baking dish and spread out to the edges with your hands. {I use water on my hands to help with the stickiness. Also, it may seem like it's not going to cover the bottom of the pan, but don't worry, it will.}  Spread the orange batter over the yellow batter evenly.  After it's all spread out and ready to go, bake it for 17-20 minutes, or until edges become lightly golden. Set aside to cool completely.

FOR THE FROSTING: In a medium bowl, cream powdered sugar, butter and milk until light and fluffy.  Stir in vanilla and salt and combine well.  Frost your cooled cookie bars evenly. Cut into triangles and ENJOY!

Fall Baking

Pinterest has become a favorite "filing cabinet" of mine.  I started off just using it because of getting married but have branched out for all kinds of things.  It started off being just a "food" category.  Then I added a "sweets" category.  Later I added "fall" and "Christmas" as well.  In my "fall" category was a recipe for Peanut butter Pumpkin Bread.  I thought that sounded really yummy. 

So, one Sunday afternoon, K (as "Blue Cinderella") and I aproned-up and threw this together. I felt like the peanut butter flavor didn't really come through well; but I also think I overcooked it just a tad.  I'd like to try it again sometime.  David liked it well enough to take a piece to work almost every morning that week.  :-)  Guess it was a success.  Try for yourself!

Peanut Butter Pumpkin Bread adapted from Crazy for Crust
1/4 cup nonfat greek yogurt
3/4 cup pumpkin puree, from the can
2 eggs
1/2 cup peanut butter
1/4 cup granulated sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1 teaspoon baking soda
2 cups flour
1 cup chocolate chips, divided
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.  Whisk greek yogurt, pumpkin, eggs, and peanut butter in a large bowl until no lumps remain.  Stir in sugars, pumpkin pie spice, and baking soda. Stir in flour.  Stir about 3/4 cup chocolate chips into batter.  Pour into prepared pan. Sprinkle the remaining chocolate chips over the top.  Bake for about 30 minutes, until a toothpick comes out clean at the edge of the bread. The bread may fall in the middle slightly, that’s okay. At a 30 minute baking time, the top center portion may be underdone. If you prefer it to be more done, add about 5 minutes baking time.