Kellso Collage

Fall craft night

This weekend was the 2nd annual Fall Craft Evening!  I have so enjoyed getting friends and family together to chat, eat, and build something beautiful.  I had, in the back of my mind, been keeping an eye out for just the right craft to do with a group:  Inexpensive, quick, not too intense, and widely appealing.  I had seen spoon pendants a couple of places online, and when I saw the spoon ‘heads’ for cheap on etsy, I knew I was getting close.  With a bit of experimenting, I came up with a technique using UTEE, directions to follow in a later blog post…

I didn’t get pictures of everyone that was there, but I was so happy to see everyone!  Thanks again to everyone who attended, it was such a blessing to have you in my home!

In the spirit of the season, I made a pumpkin cake from a recipe that has been circling around our church.  I made a bit of an adjustment to the recipe (I used a cup of applesauce instead of a cup of oil (!)), and while I know worrying about health while eating cake may be beside the point, you can’t ignore the fact that it cuts out 150 calories and 14 grams of fat PER SLICE!!!  And it was good!

Pumpkin Cake

Courtesy of Amy Williams and Lissa Booker

4 eggs

1 2/3 c sugar

1 c APPLESAUCE, (you can split the cup b/w applesauce and oil, if you’d like)

16 oz can pumpkin

2 c flour

2 t baking powder

2 t cinnamon

1t salt (optional)

1 t baking soda

Mix all ingredients.  Pour into 9 X 13 pan and bake at 350 degrees for 30-40 minutes.

Frosting:

3-4 oz cream cheese

1/3 c butter

1 t teaspoon vanilla

2 c (or more) powered sugar

Beat butter and cream cheese until smooth.  Add Vanilla.  Sift powdered sugar into mixture and blend until smooth

Frost when cool.  Sprinkle with cinnamon.  Can be frozen.  Makes 16 generous slices.