Between work, two kids, trying to be an attentive wife and wanna-be Suzie Homemaker, I find myself taking pictures to keep my life in focus. Luckily for you, I’m the sharing type.
Makinley had some medical things going on this week, but she still mastered rolling over from her back to her tummy. She does continuous log rolls all over the living room now. She’s showing us how much of a determined little girl she is.
…She must take after her sister!
Typical night at our house. Working, working, working. Luckily, I LOVE my job!
And tons of games. All carnival style. It reminded me of Maddie’s 3rd Birthday party!
Lastly, I made a TON of food on Sunday. My poor oven was workin’ hard. My favorite? This pumpkin bread. Yeah, I know. Fall was over long ago. But pumpkin bread is one treat that I can eat all year long.
Makes 2 loafs
1 (15 ounce) can pumpkin puree
2/3 cup pure olive oil
1 Tablespoon molasses
2 teaspoons pure vanilla extract
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C). Spray 2 9×5 inch loaf pans bread pans with olive oil cooking spray.
In a large bowl, mix together pumpkin puree; eggs, olive oil, molasses, vanilla water and sugar and brown sugar. until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 1 hour, 10 minutes in the preheated oven.
Loaves are done when toothpick inserted in center comes out clean.
Enough about me! What have you been up to?