I can't believe it is Friday already. The week has flown by, as they usually do. Today, we are supposed to be having temperatures in the mid 60's, so we have our Indian Summer groove on. We're hopefully going to complete our schooling by noon, and head out for an afternoon of fun at the park. However, if my sleepyheads don't get out of bed, there won't be much time for anything!

I am excited for the weekend - it sounds like it is going to be nice, and hopefully we can get the Christmas lights up on the house. Last year, we did it in frigid temps, so maybe we can be a bit more proactive this year! Don't worry, there's no chance they will be turned on until after Thanksgiving.

JT made Brad and I breakfast in bed this week. We were technically awake, doing our bible study in the warmth of our blankets. JT came up with a tray of scrambled eggs, two washed apples, a knife, and toast. Such a sweetheart and love how he has uch a caring heart. (I also love how they think they are surprising us, despite the clanging of pots in the kitchen! :)) As I write this now, I am hearing him unload the dishwasher, unprompted. I am so proud and honored to be his mom!

Since I love fall, I wanted to share with you a great, easy recipe for my favorite bread. I love any and all breads, and have found such joy in baking all of our bread from scratch over the past months. Here is a fall favorite of ours!

Pumpkin Gingerbread

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (16oz) can pumpkin
2 tsp. ground ginger
1 tsp.
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
3 ½ cups
2 tsp. baking soda
1 ½ tsp. salt
½ tsp. baking powder

Preheat oven to 350 degrees. Grease 2 (5 x 9 inch) loaf pans, or 6 (5 ¾
x 3 ¼ inch) loaf pans. In large mixing bowl, combine sugar, oil and eggs. Beat
until smooth. Add water and beat until well blended. Beat in pumpkin and spices.
In medium bowl, combine flour, baking soda, salt and baking powder. Add dry
ingredients to pumpkin mixture and blend just until all ingredients are
incorporated. Divide batter between 2 large or 5 small prepared pans. Bake until
toothpick inserted in center comes out clean, about 1 hour for large pans, or 45
minutes for small pans.
Yield: 2 large or 6 small gingerbreads

**Make it fast and furious tips…Skip combining the dry ingredients
separate – put directly in with the pumpkin mixture.

* Can, most likely,
do ½ cup applesauce and ½ cup oil with same results
* If using whole wheat
flour, reduce to 3 ¼ cups flour

And, finally, you know my fascination with is one from last Saturday. Have a great day!
3 Responses
  1. Karen Says:

    Your recipe sounds yummy, I'm making a copy of it at this very moment.

    We're having an Indian Summer too -- a welcome relief after the 24" of snow we had last week.

    How do you get your kids to empty the dishwasher without being asked? Inquiring minds want to know.

  2. Amy Says:

    Oh wow!! Indian Summer = a AZ! No for reals! :)

    What a sweet and thoughtful son you have.. breakfast in bed AND unloading the dishwasher without being asked... heaven sent!! Bless him for that Lord! What a beautiful heart he has!

    Gonna try this recipe! Wonder if honey or agave would work as a sweetner in it? hmmm.. will have to try! Thanks so much for sharin!

    Hugs and have a beautiful weekend!


  3. Bonnie Says:

    That is a beautiful sunset !!