life

Runny noses and the pumpkin patch

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My son’s cold is finally starting to leave, thankfully! Last night and tonight I was able to get him back to sleeping in his crib. He’s been sleeping in bed with me the last few days, because he’s been inconsolable without Mommy next to him. Poor guy.

I thought he was teething and sick, but I’m starting to think maybe he was just sick, and he’s still not ready to cut his first teeth yet.

I’ve gotten so behind on everything…my life…while he’s been ill (and I’ve been ill as well). Tonight I started to work on his Halloween costume AGAIN. I never got the chance to finish it! I’m still going to get it done and take some photos even though it’s after Halloween. I also had cut out fabric for a zombie diaper, but didn’t get the chance to sew that either. You can still wear a zombie diaper after Halloween, right? 🙂

Before illness struck, we were able to make it to the pumpkin patch. I know Baby J won’t remember any of this, but it’s still special to see his “firsts.”

I wish we’d been able to spend more time on the farm. They had a petting zoo and a hayride, but as we were taking photos, it began to rain. Hurricane Sandy weather was just starting to move into our area. They actually ended up closing the farm as we were leaving, to prepare for possible flooding.

There’s always next year, right? (although, I think Hubby will be at sea then)

What’s your favorite thing to do as a family this time of year?

 

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cooking

Pumpkin Bars with Cream Cheese Frosting

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We’re well into Autumn, and with all the pumpkin pancakes, bread, cookies, and other recipes I’ve seen on the Internet, I decided it was time I got on board. I made pumpkin bars (it was really like a pumpkin cake) with cream cheese frosting. My oven isn’t great, since it doesn’t stay hot very well, so baking doesn’t always go as planned. But they turned out! I had lots of compliments from Hubby and friends.

 Ingredients:
  • 4 eggs
  • 1-2/3 cups sugar
  • 1 cup canola oil
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

I substituted vegetable oil for canola oil, since that’s all I had. I also used 3 teaspoons of baking powder total, since I was out of baking soda. It worked! I’m not sure how it changed the texture of the bars, since I’ve never made them before, but they were delicious.

Preheat the oven to 350°. Mix the pumpkin, eggs, sugar, and oil together.

Mix the pumpkin, eggs, sugar, and oil together.

Add in the dry ingredients and mix together.

I used extra baking powder, since I was out of baking soda.

Pour the mixture in a greased baking pan and place in the oven for 25-30 minutes. Check to make sure the middle is set before removing. My oven takes longer to bake things, so it was over an hour before the bars were set!

After removing from the oven, let cool, then cover with frosting. I still haven’t bought a hand mixer, so I just used store-bought cream cheese frosting. I covered the pan with plastic wrap to serve later.

These bars tasted great fresh and even the next day!

They were very easy to make, and a big hit, so I’ll be making them again soon! You can view the original recipe here along with a cream cheese frosting recipe.

What’s your favorite pumpkin food to make?
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