Blue Moon Madness

             Have you ever seen a blue pumpkin? I hadn't till stumbled on this blue beauty on Pinterest, I'm in love  with this shot! It's a Blue Moon Pumpkin and I'll be on the hunt for seeds next year, so if anyone knows where I can find some, please share the info. I'm anxious to make a blue pumpkin pie!!!
 
        This photo also puts a end to October, November rolls in tomorrow and with that, my thoughts and to do lists turn to winter survival, that long season just makes me shiver thinking about it! I feel so bad for all those out east under record snowfall so early in the season, it's not even the right season for it! WOW! Time to seal windows, stock the pantry, think about the turkey feast and Christmas lists. It all comes at us so fast, but I'm trying to savor each season for the best it has to offer! Farewell October, you've been a delightful month, and as I will long for spring before winter has really started, it will be this blue moon pumpkin that will keep me going till spring! Oh, the madness, I love it!

Christmas Apron Swap

                 Tis the season and time to start thinking about Christmas and another apron swap! This is the second year for this one also, the fall apron swap was another hit and I'm sure this one will be too! All are welcome to join in, just make sure you can follow through so no one is left out. Like all my apron swaps, you will hand make a Christmas themed apron for your partner, who will in turn, make one for you. Along with your apron, be sure to add a few tuckins, goodies to compliment the apron. Since this is a Christmas swap, you will have alot of ideas and goodies to choose from. Deadline to enter is November 10th, with the shipping date set for Nov.25th.  Just leave a comment here with your email addy so I can contact you with your swap partner info. I try to pair us up as close as I can, so shipping won't be too bad. Like past swaps, not only will you gain a new apron to wear on Christmas, but hopefully a new friend! The more the merrier and if you'd like to take on more than one swap partner, please let me know in case we end up with a odd number! Ok, I give you permission to start shopping for cute Christmas fabrics and notions, who's joining in on this one?

Tasty Tuesday

                   I can't let another Tasty Tuesday go by without offering at least one recipe for pumpkin butter! Another fall favorite at my house and this easy recipe lets your crock pot do all the work, while you work elsewhere! I love to give this as a gift, it's also my husbands favorite, next to apple butter so I usually make a double batch, you might too!


Pumpkin Butter

2 (15-ounce) cans of canned pumpkin or about 4 cups of fresh
1 1/4 cups maple syrup
1/2 cup apple juice
2 Tablespoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Place everything in the crock pot and stir well. Cook on low for 5-6 hours.  Cool before filling jars or refrigerate overnight. 


     Now, that was easy enough, and what a pretty gift for all your fall birthdays or hostess gifts! Plus, this will make your home smell like a pumpkin patch all day long! This recipe came from Baked Bree who shares many more! Happy pumpkin butter making days! 

My Shabby Shed

               First thing first, I'm so sorry for being MIA but I've been filling apron orders and making more to fill my shop, I've gotten 6 orders in the last 2 weeks! My sewing machine has gotten a happy workout, I'm very grateful and happy to see aprons so popular! One order was for Thanksgiving aprons for her Mom and sisters, she wanted to surprise them this year plus start a tradition. I thought that was so neat! Ok, back to the giveaway! Random.org picked...........Donna from Donna's Lavender Nest Blog! Congrats to Donna!! She wants a purple apron so this will be fun! Speaking of fun, check out Donna's blog, it's cute and full crafty fun!

           Well, it took us all summer but my potters shed is finally done! Well almost, my hubby has to make the trim for the sides to seal it better but I've moved in! I'm so happy with it, and I'm so proud of my husbands work! I can tell him what I want, show him some ideas from magazines or books and he makes it all happen! I told him I wanted a shabby shed made out of recycled materials, so we got busy hitting yard sales, flea markets and the restore. Even found the rough cut lumber on Craig's list for $1 a board, saving us tons!! The windows were free, the door is a old screen door that was wide open in the middle. I had bought 2 old shutters at the Restore for $8 each that I had hoped to put on the door like a hurricane door but there wasn't room so we cut them down to fill in the middle of the door and it came out perfect! The shed measures 10x10 with the porch, I had to have a porch! But there is plenty of room inside for potting, planting and storage! Oh, the fun I'll have decorating this each season! Best part is, after it's all said and done, the grand total is less than $1000. We saved $2300 from the prefab ones we looked at in the beginning! I love my shabby shed and hubby who still amazes me!

Cheap Trick

              I love a good idea especially when I can use thrift store finds and Dollar Tree glasses. I may not of come up with this idea but I was thrilled as though I had! I bought a couple of fall glasses from my local Dollar Tree store, you know the type, where everything is a dollar! I thought they'd look cute with candy in them but I didn't want to leave them exposed so I started a search for a lid and look what I found in my cupboard. Needing one more, I combed my thrift stores and found another little jar with the same lid for just 50cents so now I have a pair for under $3! The best part is I can use them year round with other glasses or on the jars they came with! It may not be a trick, but it's sure cheap and that makes my day!

         Speaking of a day, you only have one more to get entered in my followers giveaway, so if you follow me,  head on down to that post with my new baby grand daughter and leave a comment there. I'll let Random.org pick a winner tomorrow afternoon so you have till then! Good luck to all, thanks for following my blog!!

Tasty Tuesday

            Yep, I'm still on a pumpkin kick, after all it's fall so why not? Today's treat is a Sunday favorite this time of the year, Pumpkin Pie French Toast! Sounds rich doesn't it, well it is, but your worth it, now and then! Pumpkin is a great source of vitamins, the ones we don't usually get enough of so if you look at it that way, you won't feel too bad about splurging once or twice a year!

Pumpkin Pie French Toast
from Closetcooking.com

2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.

          Pair this with a pot of pumpkin spice coffee or hot cider and wow yourself and your taste buds! I don't know why we only eat pumpkin in the fall? I may have to stock up so I can make pumpkin this and that all winter!  Those sleepy heads will wake up to this, I can almost guarantee it! 

Tasty Tuesday

The leaves are turning into autumn colors and slowly falling in the wind, it's apple season, finally!! 

This is the time of the year that I try out new recipes on my family that will make the cut for the Thanksgiving menu. Desserts are the best at holidays, everything is homemade and I usually go the extra calorie to make it special! Our annual fall fun night is this weekend and I think I will make this dessert for the adults and leave

the cupcakes for the kids!  This sweet cake comes from A Hint of Honey, doesn't it look rich and yummy! 

Caramel Apple Cake with Apple Cider Frosting

INGREDIENTS
2 cups whole wheat pastry flour
1¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup caramel sauce (homemade or jarred)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk

Apple Cider Frosting:
7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
3/4 tsp. ground cinnamon
pinch of salt

DIRECTIONS
1. Preheat oven to 350 F. Grease and flour two (8 or 9 inch) round cake pans and set aside.

2. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.

3. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.

4. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

Makes a tall 2-layer, 8-9 inch round cake.

White whole wheat flour can be substituted for the pastry but don't use whole wheat, it will make the cake too heavy, and we don't want to spoil this recipe at all!  Just want to thank you all for getting signed up in my followers giveaway, glad to have you among my 500!! And thank you so much for the kind words and prayers for Miss Ellie, she is doing so well, she has everyone amazed for being 6 weeks early! She's living up to her middle name, Faith, and this grandma has complete faith in knowing she is going to be just fine!!! Life is good, treat yourself to this cake soon!!

Counting my Blessings!!

               Wow, what a day!! I never thought today would make me a grandma again, but it did! My son and daughter in love weren't due till Nov. 15th but after mama was admitted to the hospital Wednesday with high blood pressure we all were told she would need to stay in for a couple of weeks to make sure she would stay off her feet and rest, so my son packed his bags to join her for the long stay, but baby had other plans! Miss Ellie was ready to join her parents, 6 weeks early!!  Baby and parents are all doing good, Ellie is a fighter and even though they say she will have to be in the hospital for weeks, somehow I don't think so! Weighing in at 3 lbs. 10 oz. she is strong and doing good! I'm just over whelmed with joy and counting my blessings!!

        And I'm counting you all too today, as my followers have reached the 500 mark!!  I count you all as blessings, just so you know!! When I added that counter I never thought I'd have so many "fans" so to honor YOU, I'm hosting a giveaway to celebrate, so much to celebrate today!!  If you'd like to win one of my aprons, custom at that, just leave a comment here, let me know your a follower and what kind of apron you'd like to win! It can be seasonal ( Halloween, fall, Christmas or winter) and maybe just a everyday apron? This giveaway will end October 19, my grandsons birthday, and my daughter in love's too! So, as long as your a follower, you may enter to win! But I'm the real winner here!

Fall Bucket List

               No longer called "to do" lists, goals or wish lists, now they catch your attention with a one foot in the grave scare trick! But you know, I like this much better! I can get really creative with this idea, make it pretty and decorative, maybe I'll actually do more on the list now, especially if I see it on a daily basis. I'm game for every one on this fall list, how about you? Happy October!!

Tasty Tuesday

              Autumn is a second Christmas for me, I get excited watching the leaves turn the shades of fall, the crisp air, decorating the house inside and out and baking all things pumpkin! Pancakes, muffins, bread, cheesecake, butter, scones and fudge...............oh yea, fudge! Have you had pumpkin fudge? It's rich, creamy and a pumpkin must have, in my book! I'll be making a batch for our annual fall fun night coming up soon!

Pumpkin Fudge

• 1 cup chopped walnuts, divided
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
• 2/3 cup evaporated milk
• 2/3 cup pureed pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/8 teaspoon allspice
• 2 cups white chocolate chips
• 1 jar (7 oz.) marshmallow crème
• 1 1/2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
2. Line a 13 x 9-inch baking pan with foil letting the foil extend up the two short sides of the pan and overhang slightly on both ends.
3. In a heavy saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
4. Quickly stir in white chocolate chips, marshmallow crème, 3/4 cup walnuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan and top with remaining 1/4 cup walnuts. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces.

      I use this recipe from Sweet Pea's Kitchen because it's very close to my favorite fudge recipe, plus it's easy and so good! This will fit right in at Thanksgiving too, so if your wanting to be the "it" girl with the yummy fudge, try this pumpkin version, ain't nothing sweeter!