why helloooo there blends! (remember, blog+friends)....
because my life often becomes busy or sad or crazy or for some other reason,
away from my blog.
there is not any good reason.
i want to get back into my blogging.
let me fill you in on what is going on in my life:
princess # 1 passed her state boards and is now a FULL TIME, ICU, registered nurse!
yep. i know. (i dont feel old enough to have OLD children!) what the hey?!
princess # 2 is working as a FULL TIME event planner. yayyy! i dont think she is loving
her job quite like she thought. i just think she needs to find a more specific
event planning facility.....it's ok...this looks great on a resume!
princess #3, the baby, left for college. fashion design major.
ahhhhh. empty nest syndrome has set in....
so to help with all this,
look what i got....
KOLBY. yes, like cheese.
aka. K-dawg. K-snizzle. K-doodle. Pissy Pants!
he is such a sweetie pies and melts my heart.
i feel like we have a toddler again.
there is never a dull moment.
and then I decided to go back to school....working on my masters degree. oye.
i feel mentally challenged. a lot.
i started back at my part time wellness/coaching RN job so that is keeping me busy....
and i really, really, really am working on getting my
etsy shop up and running.
what have you all been up to?
fall is quickly approaching and i am loving apple, cinnamon and pumpking scents....
here is a yummy recipe for you! i guarantee you will LOVE it.
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
warning: these bad boys are ridiculously addicting. not even kidding.
do NOT say i did not forewarn!
big hugs and kisses,