Wednesday, November 3, 2010

Baking Spree

A Pretty table makes me feel happy. I like how my table is arranged right now. A big bucket of apples, candle, sunflowers, and a verse to remember. I created this centerpiece if you will when I was doing the Making your home a haven challenge last month. I really like it! Today, the second day of Nathan being off with "the men" to work. He absolutely loves going to work with daddy! He's a hand full- full of energy, so every once in a while, it is a much welcomed rest for me if he goes with dad. Leaves me here with just the girls. You know, I definitely think that a 4 yr. spacing between children is optimum. Only because it is so much easier to deal with! I love the spacing of my kids for their ability to play together and get along in that aspect, but as far as easyness goes for mama, 4 yrs is GOOD. So, we've been enjoying our girl time. Hannah has gotten to do school 3 times this week! Nathan has either been at work, or outside working with daddy, so Hannah and I have had a bit of extra time to be able to be and do together. She really needed this as she was feeling a bit overlooked with the new baby in the family I think. Well, today, I was inspired to get in the kitchen and do a bit of cooking/baking. I made pumpkin
SO delish. My second time making them. The only adjustment I make is on the frosting, instead of only using 3 oz. of cream cheese, I use a whole box. I think that's 8 oz. I don't up the sugar or anything and it is perfectly sweet that way.

Next up:

A recipe of my own invention. I wrote it down as I went in case it was good. It WAS! So I thought I'd share it with you. I think I'll call them Pumpkin Choco-Ginger Cookies. Here's the ingredients:
1 pkg. Chocolate Pudding mix
1 c. pumpkin puree
1 c. candied ginger cut into small pieces
2 c. flour
1 1/2 c. brown sugar
1 c. quick oats
2 t. vanilla
3/4 t. salt
2 t. baking powder
1/2 stick of butter, melted
2 eggs.

Mix well, drop on cookie sheets by the Tablespoon, bake at 350 for 12 minutes.
So tasty!

I also made my friend Laura's ( Lentil Soup. I LOVE her recipe!
Here it is:
2 T. olive oil
1 onion, chopped
3 carrots, grated
1 T. minced garlic
1 t. each of oregano, thyme and marjoram
1 t. garlic powder
1 28 oz. can diced tomatoes with juice
8 c. water
4T. beef style seasoning
2 c. dried lentils, rinsed
1 bunch of fresh spinach, chopped
salt to taste

heat oil in lage soup pot; saute onions, carrots, garlic, seasoniongs for about 5 minutes.
Add tomatoes, broth and lentils; bring to boil, reduce heat, cover and simmer for about 1 hour. So delicious! :)

No, I haven't been doing exactly as my menu has told me to do this week! I also made Pumpkin Spice Granola yesterday from: and I made Pumpkin Pancakes from It's hitting the spot y'all! :) I've got all these pumpkins sitting around, I've started baking them! They taste wonderful pureed!
So, while I had a small moment of time, I thought I'd share some of these yummies with you. :)

linked to


  1. I'm making that soup as I read your post!!!! Cool! :) We will both enjoy it today! =) LOVE the verse idea with your centerpiece. Nice.

  2. you centerpiece is beautiful! i will need to try your recipe, too!