Since my card won't load this morning (from all of my weekend shots) I peeked back to Friday. I only have some random things....
Abigail has been bringing home the cutest Halloween crafts from preshcool. I love having them in my kitchen. Kid-made decorations are the best, aren't they? So much cuter than anything I can pick up at a store. I plan on packing these away in my October bin so that I can bring them out year after year instead of by 'abigail preschool' bin. Someday in High School she'll be so embarrassed to see her pumpkin candle in the kitchen!
Here's another one so cute!
Not a good picture at all but I have to put it in to remember what Abigail loves to do these days... color! She loves those preschool activity books from walmart. She calls them her 'homework' and does the pages when Anna is busy doing homework. Her favorite these days are color the shapes in the picture using the colored key.
And last but not least, a recipe: Chocolaty Chip Pumpkin Bread. I've made them all, seriously, every pumpkin bread recipe I've ever found and this is the BEST!!! (from Gooseberry Patch, Autumn in the Country) With one batch I was able to make 12 large muffins and a regular sized bread. The bread freezes well when it's sliced and wrapped individually. Great for after school snacks!
3 c. all-purpose flour
1 t baking soda
1 t salt
2 t cinnamon
2 c. sugar
15 oz can pumpkin
1 1/4 c. oil
1 1/2 c. semi-sweet chocolate chips
Combine flour, baking soda, sat and cinnamon in a large bowl; set aside. Beat together eggs, sugar, pumpkin and oil in a large bowl; stir into dry ingredients just until moistened. Fold in chocolate chips; pour into two, greased loaf pans. Bake at 350 degrees for 60 to 70 minutes, or until a toothpick tests clean. Cool for 10 minutes before removing to wire racks to finish cooling. Makes 2 loaves.
(I like to make 12 muffins and 1 loaf... for the muffins start checking with a toothpick at 25 minutes)