doing the happy friday dance

June 13, 2009

It’s Friday. Yeah! Yeah! 

Sorry I was so busy today that I forgot to post this. It was written, but just had to press publish, which I didn’t even have time to do!

Today’s agenda consisted of:
– Did laundry.
– Some crown making.
– Getting dressed.
– Dropped girls off at grammie’s.
– Got a haircut.
– Dinner with my hottie.
– Went to Bible Study. 
And the winner of the giveaway is… Jodi from The Bee Hive!!! Congratulations!!! Expect an email from the owner of Hijkids. And to all who entered, thank you once again for checking out a lovely shop of whom I am a big fan! 
Stay cool everyone and eat some bananas!!! Just like my Brave…
p.s. Please send over any yummy pumpkin cookie/cupcake recipes. I really want a pumpkin cupcake…

9 comments on “doing the happy friday dance”


  • Loana says:

    The Ears!!!! HaHa! 🙂

  • ashley says:

    Oh goodness, this is THE best pumpkin cookie recipe ever:

    -1/2 cup shortening
    -1/2 cup sugar
    -1 egg
    -1/2 cup pumpkin
    -1 cup flour
    -1/2 tsp salt
    -1 1/4 tsp cinnamon
    – 1/8 tsp ginger
    -1/4 tsp nutmeg
    -2 tsp baking powder
    -1/2 cup raisins (optional)
    -1/2 cup chopped nuts (optional)

    -4 oz of cream (1/2 package)
    -1/4 cup butter, softened
    – 1 tsp vanilla
    -2 1/2 to 3 cups powdered sugar

    Basically mix all cookie ingredients and bake on a greased cookie sheet at 400 degrees for 15 minutes. Beat frosting ingredients until smooth. Let cool and frost. I'm sure you could figure out a way to make this healthier if you wanted 🙂

  • I would love to know where you got those amazing sunglasses. Hope you have a fun relaxing weekend.

  • LOVE the sunglasses! What a cutie!

  • Cutest kid ever! Besides your other one, of course.

    Loathe bananas, but love the sungoggles and the toddler!

    You rock hard.

  • Jennifer says:

    Here's my favorite pumpkin cake. It also works with an equivalent quantity of cooked sweet potatoes.

    Spiced Pumpkin Cake

    2 14 oz cans of pumpkin (or 32 oz fresh)
    2 3/4 cups all purpose flour
    2 teaspoons ground cinnamon
    1 1/4 teaspoons ground ginger
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups sugar
    1 cup vegetable oil
    4 large eggs
    1 teaspoon vanilla extract.

    Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift dry ingredients. Put pumpkin in bowl; add sugar and oil. Using an electric mixer, beat until smooth. Add eggs 2 at a time, beating for about 1 minute after each addition.

    Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan.

    Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.

  • Rubyellen says:

    thanks so much!!! i can't wait to try the recipes!! so excited!

    the glasses were from my sister. she bought them off etsy and didn't like how they looked on her, so gave them to me. gotta love sisters!!!

  • Erika says:

    Brave looks like a movie star. 🙂

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