Sunday, September 20, 2009

HAPPY HAPPY BIRTHDAY


As Kathryn mentioned I am here... we are together again at last!! Oh the crafting we are accomplishing. Problem is, we are to busy crafting and feeding the children and cleaning up after the children that there is NO time to post about all the crafting:) That will have to wait till after I leave. ANY HOW!! The reason I am really posting to say...


HAPPY BIRTHDAY KATHRYN!!!


What can I say about Kathryn? She is just the sweetest best big sister a girl could ever ask for! She is an amazing mother and such a good wife to her hard working husband. She is always a shining example to me. I call her for advise and help all the time and I don't know what I would do without her!

I still want to be just like my big sister!

So I was thinking about a gift we could all give to Kathryn for her birthday and to show her our appreciation of all of her great crafting ideas and inspirational projects...

PUMPKIN

Kathryn loves all things Pumpkin flavored so I am thinking let's all share with her your favorite pumpkin treat recipes.

She will love you!!

... more than she already does!!!


Photobucket

16 comments:

Julie said...

first off happy birthday Kathryn
for your birthday present we are giving you
Pumpkin Chocolate Chip Cookies

ingredients:
1 spice cake mix
1 small (15 oz.) can of canned pumpkin
1 cup chocolate chips

mix ingredients together & drop by the spoonful onto a greased pan. bake at 350 degrees for 16-18 minutes.
this recipe is delicious.
hope you like them
julie

Jen V - Flawed and Fabulous Crafts said...

Melissa - what a FUN idea for the birthday girl! Happy Birthday Katheryn:)

This one will knock your socks off - every time I make it someone asks for the recipe:

Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 cup chopped pecans
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 tablespoons butter
8 ounces cream cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.

To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.

WOWSA - that's good.

Char said...

Hey! It's my birthday, too!

Happy birthday!

Mrs. Beantown said...

Happy Birthday Kathryn!! For your pumpkin enjoyment..

Pumpkin Fudge!
INGREDIENTS
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)
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DIRECTIONS
Butter or grease one 8x8 inch pan.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

I hope you have a great day and thanks to you both, I love your blog!

Kara and Glen said...

Happy Birthday! I actually just came across this recipe again.

Chocolate Chip Pumpkin Bread
3 1/2 c. flour
1 1/2 t. salt
2 t. baking soda
1 t. cinnamon
1 t. nutmeg
1 t. pumpkin spice
1 t. vanilla
1/2 t. baking powder
3 c. sugar
1 c. oil
2 c. caned pumpkin
4 eggs, well beaten
12 oz pk chocolate chips
(raisins & nuts optional)

Preheat oven to 350. Mix all ingredients. Add chocolate chips last. Bake for 50 to 60 minutes in three well greased and floured lagre loaf pans.

Karrie said...

Happy Birthday!!!
I, too, LOVE all things pumpkin!!!
This is a favorite of mine:

Pumpkin Oatmeal Cookies

1 cup Canned Pumpkin
1 cup Sugar
1 3/4 cups Rolled Oats
1 Egg (beaten)
1 1/2 cups Flour
3/4 cup Shortening
1cup Raisins or Chopped Nuts
1 /2 teaspoon Baking Soda
1/4 teaspoons Nutmeg
3/4teaspoon Cinnamon
1 teaspoon Salt

Preheat oven to 400 degrees.
In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
Add and mix shortening. Stir until mixture is crumbly.
Stir in egg, pumpkin, oats and raisins (or nuts).
Drop teaspoonfuls of dough onto an ungreased cookie sheet.
Bake fifteen minutes or until done.
YUM!

Karrie in Southern IN

Rebekah said...

Have you tried the NEW Hershey Kisses PUMPKIN SPICE!?! They are FABULOUS!

Robin and Don said...

I am sorry to say that I have no pumpkin recipes but I still want to wish you a happy birthday.

Wes and Dani said...

Pumpkin Chocolate Chip Squares with Cream Cheese Frosting just might be my all-time favorite dessert (next to my mom's recipe of Red Velvet Cake probably...)

Anyway, here is a great version I found online....

BATTER:
1 ¾ cups pure pumpkin puree
1 cup canola oil
4 large eggs
1½ cups granulated sugar
½ cup brown sugar
1 cup all-purpose flour
1 cup whole- wheat pastry flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¾ cup mini- chocolate chips

FROSTING:
8 ounces cream cheese, softened
4 Tbs butter, softened
2 tsp milk
1 tsp pure vanilla extract
4 cups powdered sugar, sifted
½ cup mini- chocolate chips (for topping)

1. Prepare batter: Preheat oven to 350°F. Spray 10×15-inch baking pan with nonstick spray.

2. In a large bowl, whisk together pumpkin, oil, eggs and sugars until combined.

3. In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened.

4. Pour batter into prepared pan coated with nonstick spray. Bake until the center springs back when lightly pressed in the center- about 25 to 30 minutes. Remove and place on wire rack to cool completely.

5. Prepare frosting: In a large mixing bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost bars and sprinkle with additional mini chocolate chips.

Yield: About 42 bars

and you can click here to see the photo: http://www.recipegirl.com/2008/10/01/chocolate-chip-pumpkin-spice-bars/

Happy Birthday!!!! (ps I have a great big sister too. :))

Wes and Dani said...

You wonderful ladies have been nominated for a "One Lovely Blog" award! Check it out by going to my blog at craftrookie.blogspot.com!

Love your blog, as always. :)

Dani aka Craft Rookie. :)

Fancy Frosting Team said...

I love pumpkin pancakes! All I do is add pumpkin (plain pumpkin, not the pie mix stuff) to my trusty pancake batter, a touch of cinnamon, and poof, PUMPKIN yummy pancakes!!!
Happy Birthday!!

Amateur Steph said...

Hi Kathryn! Happy Birthday.

Here is a pumpkin bread recipe that I love, love, love.

1 c. canned pumpkin
1 c. sugar
½ c. firmly packed brown sugar
3 egg whites, divided
½ c. milk
¼ c. canola oil
2 c. flour
2 ½ tsp baking powder
2 tsp pumpkin pie spice
¼ tsp. salt
Center Filling:
1 pkg cream cheese, softened
1 egg white
2 Tbsp sugar
Preheat oven to 350 F. Grease a nonstick 9x5 inch loaf pan; set aside. Mix pumpkin, 1 c. granulated sugar, brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, 2 Tbsp sugar and egg white with wire whisk until well blended. Spoon half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.
Bake 1 hour to 1 hour 5 min. or until wooden tooth pick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Dana said...

Happy birthday! I hope you have a wonderful day and I am sure that you will because you are so loved :)
I have a recipe to share. These little beauties are called Pilgrim Pies and they are from Family Fun Magazine. The web address for the recipe is: http://jas.familyfun.go.com/recipefinder/display?id=50022
They are amazing. I have made them a couple of times for Thanksgiving and have had many requests for the recipe or just requests to make them again. One goes a long way!
Try it, you won't regret it!!!
Dana

cdzk said...

Happy Birthday- I love your blog and can't wait for the posting of the crafting fest!

I have a recipe for you that is pumpkin dip and you serve it with pretzels! MY FAMILY LOVES IT! I just made some 2 nights ago.

It works best to make this in your food processor.

Pumpkin Dip
1 can Pumpkin
2 8 oz Cream cheese
2 cups Powder Sugar
1 tsp Pumpkin Pie Spice

Dump all in food processor and use blade cutter Mix well and then refridgerate. Whoaloh! What a great snack!

Enjoy

Melissa said...

Okay,
I have not made these, but my Sister in Law who is an AMAZING cook has... so i trust her... Also, if you ever want to splurge, I hear the pumpkin bread and pancake mix at williams sonoma is like no other! (you can pick it up at the outlet next time you are up there)

Pumpkin Pancakes.

Ingredients:

1 1/4 cups all-purpose flour,
2 tablespoons sugar,
2 teaspoons baking powder,
1/2 teaspoon cinnamon,
1/2 teaspoon ginger,
1/2 teaspoon nutmeg,
1/2 teaspoon salt,
1 pinch clove,
1 cup 1% low-fat milk,
6 tablespoons canned pumpkin puree,
2 tablespoons melted butter,
1 egg

Directions: Whisk flour, sugar, baking powder, spices and salt in a
bowl. In a separate bowl whisk together milk, pumpkin, melted butter,
and egg. Fold mixture into dry ingredients. Spray or grease a skillet
and heat over medium heat: pour in 1/4 cup batter for each pancake.
Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Makes about six 6-inch pancakes.

Butterfly S'Mo'eS said...

I found a pumpkin dip on a blog I was reading somewhere and had to try it.

INGREDIENTS
3/4 cup (6 oz.) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 tsp. maple syrup (didn't have any syrup so used 1/2 tsp of maple extract, don't know how big the difference is yet)
1/2 tsp. ground cinnamon
24 apple slices (I like them juicy)

DIRECTIONS
Beat the cream cheese brown sugar and pumpkin until smooth then add in cinnamon and syrup. Cover and chill for 30 minutes. Dip the apples and enjoy.

I had to aquire the taste, but now can't get enough.