Wow! Time sure is flying by quickly. It seems as though it was just Wednesday yesterday! Well, every one's well now, only the house cat has a sore throat. Hopefully that will not turn into anything. I praying for good health for all, at least until the Monday after Thanksgiving :)
Buck had a great birthday.Now he likes to tell people that he's five big ones :)
One of my favorite family traditions is to make my child's birthday cake WITH them. This year the kids an I learned that an entire bottle of red food coloring only changes white cake batter to hot pink! Well, that just wouldn't do for our little man! So, at the House Cat's suggestion, we added a few blue drops and some yellow and ended up with an orange cake.
My honey had a birthday, too. He's such a blessing to us! The kids made a hand print poem book that turned out precious. I truly believe gifts from the heart are true treasures.
As for me, I'm trying my hardest to prepare for Thanksgiving and Advent. Yesterday I joined Enchanted Learning for the year. I'm also waiting on my copies ofChristmas Mosaic, and For the Love of Literature to come in. I need to remember to purchase our Advent candles. We'll need them the day after we return from our Thanksgiving trip.
Speaking of Thanksgiving, I'm hoping to make these turkeys,thankful tree's, and of course study the pilgrims and their voyage. Jessica over at Shower of Roses has a GREAT post sharing some books with us. I also hope to try out Jessica's cute cookies and her
Frosty Pumpkin Dessert.(recipe below)
Well I guess I'd better get busy! Thanksgiving is a week away and we have SO many things to prepare and be thankful for! God Bless, Lori
Frosty Pumpkin Dessert
32 gingersnap cookies, finely chopped (1 1/3 cups crumbs)
1/4 cup butter or margarine, melted
1 (1/2 gallon) container vanilla ice cream, divided
2 1/2 cups frozen whipped topping, thawed, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 1/2 teaspoons Pantry Cinnamon Plus Spice Blend
Chop cookies with Food Chopper, Place butter in Small Micro-Cooker; microwave on HIGH 30 to 40 seconds or until melted. Stir in crumbs. Firmly press crumb mixture onto bottom of Springform Pan. Place in freezer.
Scoop half of the ice cream into Classic Batter Bowl using Ice Cream Dipper. Place in refrigerator 10 minutes to soften.
Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust using All-Purpose Spreader. Freeze until firm, about 1 hour.
Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and spice blend in batter bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight.
When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Fill Easy Accent Decorator with remaining whipped topping. Run Utility Knife around outside of dessert; remove collar from Springform pan. Smooth sides with spreader. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional spice blend, if desired. Yield: 16 servings