Once again it's been a little bit since I blogged. Not intentional by any means just the way it was. Hope everyone had a great weekend. We had some beautiful weather here this weekend and it certainly feels like fall. This tree is out at the lake and I love the color and how the tree itself leans
A sure sign of fall and winter approaching is this annual doings at our house
Yup Mr. Farmhouse and I spent a lovely evening last week stacking 2 cords of firewood for the fireplace for those cold winter nights. We burn fires every weekend all winter long. Mr. Farmhouse loves his real fires. So does Ms Cami - she curls up in front of them and we call them weinie roasts. Ya I know we need a life, LOL.
Thanks so much to all of you for the nice comments about the website. It will continue to be a work in progress as I grow it and learn about it. I had a few orders without names and emails, so if you haven't heard from me, please contact me through the website and we can figure it out. I certainly don't want to forget anyone. I plan to do a lot of kitting of patterns for the site, but I'm waiting on a bit more wool before I start that (can you imagine me being short on wool). So I hope you will keep checking back to see what's new.
The giveaways will be going out to the winners on Wednesday - so check your mailboxes.
I have so much stuff to share with you all that I don't know where to start. It's been a few weeks of some fun adventures as well as some wonderful swap goodies. So today I think I will start with the swap goodies. Linda, Kathy no blog and I did a fall swap with each other. These are the goodies that Linda sent my way
I just LOVE it all and that little wool picture is absolutely adorable. Thank you Linda - it was a fun box to open and it's all getting used or eaten, LOL.
I have a thing for little pillows and she didn't know that, but must have read my mind, LOL. LOVE them and they are a great addition to my autumn decorations. Besides the cute pillows a wonderful candle to burn and enjoy the scent and a tasty dip to enjoy. Thank you Linda and Kathy - it was so much fun and I hope we do it again. It's been so much fun getting to know you both
Colleen had a Pay it Forward on her blog awhile back and I jumped on the bandwagon. Well my PIF came last week in the mail and I love it. She knows my love of stars and wool and sent me a darling little wool mat with some yummy fabric.
Thank you Colleen. I still have to finish up my PIF's and hope to get them in the mail by the end of the month.
My sweet friend Anne sent my way a darling wool picture that she made for me, along with a great plate and a little notepad. We had talked about doing a autumn swap and exchanging when we meet in Houston. Well when I knew I had to much on my plate I asked her about making our swap a Christmas swap. Well she already had this made and sent it my way just because.
Thank you sweet Anne - you also know my love of crows, stars and pumpkins. Love the plate as well
I had a sweet little reminder from Amy that I needed to post a little more, LOL. But I see that she is also a teeny tiny bit behind in blogging as well, LOL. Come on Amy it's your turn :). So I'm going to try and get caught up this week with sharing my adventures from the last couple of weeks. So for now I will leave you with a recipe for this yummy little treat I made last week
Pumpkin Cheesecake (Not low calorie but worth every bite
Graham Cracker Crust
- 1 3/4 cups graham crackers crumbs
- 1/4 cup finely ground pecans
- 1 tbsp light brown sugar
- 1/2 tsp ground cinnamon
- 1 stick butter melted
Combine the graham cracker crumbs, pecans, brown sugar and cinnamon in a bowl. Pour in the melted butter and stir well to blend. Press the mixture evenly into the bottom and 1 inch up the sides of a 9 inch spring form pan.
- 3 - 8 oz packages of cream cheese at room temp
- 1 1/2 cups sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg (didn't have it and it was fine without)
- 2 large eggs
- 2 large egg yolks
- 1/4 heavy cream
- 1 (15 oz) can pumpkin puree - (the can says pumpkin on it, just make sure it doesn't say pumpkin pie filling)
Combine the cream cheese, sugar, cornstarch, vanilla, cinnamon and nutmeg in a mixing bowl, beat until fuffy. Add the eggs and yolks, beating on low speed until just blended. Fold in the cream and the pumpkin puree.
Pour batter into the crust lined pan and place on baking sheet. Bake in 350 preheated oven until the center is nearly set, about 1 hour to 1 hour and 10 minutes. I found that mine took about 10 minutes longer than that.
Remove from the oven and cool for 15 minutes. Carefully run a small sharp knife between the cake and the side of the pan. Release the sides of the pan and cool at room temp for 30 minutes. Cover the cheesecake tightly with foil or plastic wrap and chill in fridge for at least 4 hours before serving. I made mine the day before and I think it was better and more firm than making and eating the same day.
ENJOY - YUMMY
Until Next Time