Monday, October 12, 2009

Harvesy Fest..Cold...Rain...And so much more!


Harvest Fest was on Saterday and thankfully the rain stoped before and stared back up after! It was cold and misty like all day so we did not get the amount of people we usally do but it all went ok!

I dressed as a Choctaw Indian and several of the girls wore the Anabelium dress's so we really made it look like the old days down here in the Historic area.

The action up at the school went well..we sold ALLOT of quilts and other fun stuff! One quilt went for $900! All the money goes back to the school!


So..I love cooking Holiday type stuff and found these on the Hostess With The Mostess blog! There a Martha Sewart recipie!

Here is the recipie for them if anyone wants to try them! I have not yet but plan on it soon!


Ingredients
Makes 22
1 sugar pumpkin, (about 1 1/2 pounds), peeled and seeded
1/2 cup
Pumpkin Puree, or canned pumpkin puree
1 cup pecans
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
3/4 cup vegetable oil
4 large eggs
2 seven ounce packages almond paste
Gel food color, orange, brown, and green
Cream Cheese Frosting


Directions
Preheat oven to 350 degrees. Line two muffin tins with paper liners. Grate pumpkin in a food processor or on the large holes of a box grater (you should have about 2 1/2 cups). Transfer to a medium bowl, and add pumpkin puree and pecans.


In the bowl of a food processor fitted with the metal blade, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; pulse to combine. With machine running, add oil and eggs; process until smooth, scraping sides of bowl as needed. Add pumpkin mixture; pulse to combine.


Spoon about 1/3 cup batter into each cupcake liner. Bake until a tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool.
Make the marzipan pumpkins: Tint two-thirds almond paste orange, adding food color a dab at a time until desired color is reached. Tint a quarter of remaining paste brown and the rest green. Shape into leaves, stems, and pumpkins (see instructions below).
Decorate cupcakes with frosting and marzipan pumpkins. Store in airtight containers at room temperature up to 2 days


Marzipan Pumpkin How-To: Using a small rolling pin, roll out green almond paste about 1/8 thick; use a leaf cutter to cut out leaf shapes. Roll brown into small ropes; cut and shape into stems. Using the palms of your hand, shape orange into three-quarter-inch globes. Use a toothpick to poke holes in tops of pumpkins and to press creases from top to bottom. Attach leaves and stems to tops with a bit of frosting.

It has been raining like CRAZY around here! It rained for allmost 3 weeks than stop for about a week! This morning at 1:30 am it started up and again and has not stoped once! The grammer school we work with here let the kids out at lunch because of all the flooding and they may not be able to open all week since this rain is suppost to keep up!

I dont mind it to much! Its brought in the cold and i am FINALLY able to wear my sweaters and scarves!

well..I am done for now!

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