awesome weekend

I had a terrific Thanksgiving weekend and I hope you did too.  

My weekend really started on Wednesday because I quit school for the rest of the week and did some cooking. The only thing I really ended up making was garlic salad. That takes a long time to shred cabbage.

Charis made this pretty pumpkin roll. I didn't get to try it, so that must have meant it was good. 

Thursday I got up early (well...for Thanksgiving) and took Addy to go get Newspapers. We do the whole Black Friday shopping thing and since we don't get the paper to our house we still needed to get all the ads.  It was great because one of our local radio stations just started playing Christmas music. Being outside, driving a truck, and listening to Christmas music goes real well together.

Around noon we headed for my cousins for our "Thanksgiving Dinner."  We had a great time and good food. After lunch our friends from India taught all of us how to play Cricket. In a way it is like baseball, but I still didn't get all the rules. confusing...but a ton of fun.

That evening we took our cousin Sarah home because she was going to go shopping with us. Back at the ranch (yeah, that's our house) we pulled out all the ads, scattered them all over the table, and poured over them until they tore...they ended up that way by the time we were done. 

The plan was to get up at 3 and head out, until Mom decided to go to Walmart at 10 p.m. No one wanted to be left behind (execpt Dad) so we all headed out. Walmart was a zoo, but, oh man, it was so much fun. Being in a crowded store is like my favorite thing.  Everyone ended getting pretty much what they wanted which was surprising considering the amount of people. We went back home for a 3 hour nap and then headed out to Kohl's. 

After Kohl's we had to wait for JoAnns to open. My cousin Sarah, Addy, and I went to see if we could grab some coffee, hoping Starbucks would be open. Meanwhile Charis and Mom were the unlucky one having to wait in line. Cheers!!! it was open and with a long line, but who cares. The coffee was good and woke me up.

Shopping continued until lunch time where we ended up at our traditional food shop. By then everyone was dead (as usual) and after lunch we all went home and took big long naps. In fact I when I woke up I thought it was morning...

Thanksgiving weekend started my official Christmas season. I think this is the best time of year.  Tomorrow I'm going to set up our Willow Tree Nativity scene. It looks like this, minus the background and wisemen.

Did you have a good Thanksgiving??

~Susanna

thankful five

 This year  I'm very Thankful for...

1) My whole family.

  

   This picture was taken a year ago, but it is the only one that has all of us.

...and then later on came Yoanna!!

She has changed a lot.

2) Shyann. The BEST dog in the whole world!!

We've had her for at least 3 years.

3) My awesome flute teacher!!  No, I don't have a picture of her. I been taking from this new teacher for over a year now and have felt very, very blessed with all I'm learning from her.  

4) Starbucks or you could say coffee in general. :)

5) All my great friends. I don't what I'd do without them. You guys are great. There are a lot more I just can't fit them all in here.

Hope you all have a great Thanksgiving!!!

~Susanna

Awesome-Tasting Food!! // cupcakes

Last year when we were waiting in line at Target on Black Friday, we started looking at this cupcake book called "What's New, Cupcake?"  My Aunt ended up getting the cook book for us and I have loved it ever since. Some of the cupcakes are harder than others.

Indian Corn Cupcakes is one of the recipes I haven't tried, but it looks like a ton of fun.  I think they would make good table decorations on Thanksgiving. I'd guess you'd have to start working right now though.

Indian Corn Cupcakes

  Ingredients:

• 24 vanilla cupcakes baked in white paper liners
• 3 sheets Phyllo dough, thawed
• Vegetable cooking spray
• 1 can (16 ounces) vanilla frosting
• 3 1/4 teaspoon unsweetened cocoa powder
• About 4 cups assorted Jelly Belly jelly beans in russet, orange, gold, cream, and brown colors. See here.

1. Preheat the oven to 350°F. Line a cookie sheet with crumpled foil. Cut the Phyllo sheets crosswise into 3-inch-wide strips, tapering both ends. Drape the stacked husks on the prepared pan, shaping them over the crumpled foil to make curves. Spray lightly with vegetable cooking spray. Bake until the Phyllo is golden brown, 4 to 5 minutes. Transfer to a wire rack and allow to cool completely. (The husks can be made up to 1 day in advance and kept in an airtight container.)
2. Tint the vanilla frosting pale beige with the cocoa powder.
3. Working with 3 cupcakes at a time, spread some of the pale beige frosting on top. Arrange about 5 straight rows of jelly beans, side by side and close together, on each cupcake. (Try to select flavors that go well together, such as toasted marshmallow, banana, cappuccino, and chocolate pudding.) Repeat with the remaining cupcakes, frosting, and jelly beans.
4. For each ear of corn, place 3 cupcakes end to end on a serving platter, aligning the rows of jelly beans. Arrange the Phyllo husks on either side of the corn.

MAKES 8 EARS OF CORN, 24 CUPCAKES 

You all have a great Thanksgiving!!

~Susanna 

Awesome-Tasting Food!! // pumpkin whoopie pies

For the past couple of years (I don't think I'm going to do it this year) I've made these little guys for my Dad's side of the family Thanksgiving dinner. It is so much fun preparing these treats that I know you'll like them. They also make the house smell good when they're baking. Enjoy.

Pumpkin Whoopie Pies

• 3 cups all-purpose flour
• 1-1/2 cups sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 5 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup water
• 1/2 cup canola oil
• 1 teaspoon Spice Islands® pure vanilla extract
    
  In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened.  Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool. 
  
  
  
  
  
  
  
  
  
   CREAM CHEESE FILLING:
• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon  pure vanilla extract
  
  In a small bowl, beat the filling ingredients until smooth. Spread over the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. Makes up to 2 dozen.
  
  
  
  
  
  
  
  
  
  Also, when I make the whoopie pies, I always cook them a little less then what they say.
  
  
  
  ~Susanna