WIP

Just a peek

at what I'm working on for the kids

 can you guess :)

This Mom-Mom has to get out of the kitchen and back to hooking real soon!

(When I'm finished I will give you the links where I got/purchased some really cute patterns)

Sweet Pumpkin Dip

My little friend, Ella, and I made this recipe together and after tasting it we both though it was good but not outstanding. John tasted it while home for lunch and loved it! He likes that it has a mild pumpkin flavor. It sure is a nice way to enjoy some autumn fruits!

Sweet Pumpkin Dip

source: Libby's Pumpkin

Printable version

Preparation Time: 5 mins
Time: 1 hr refrigerating

I made half of this recipe and it made lots.

15 servings (5 cups total)
2 pkgs. (8 oz. each) cream cheese, softened*
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2 cups sifted powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger

BEAT cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins and/or English muffins.

* NOTE: For a lower-fat version of this, substitute light cream cheese (Neufchâtel) for cream cheese.

Nutritional Information: Calories: 180 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 7 g Cholesterol: 35 mg Sodium: 90 mg Carbohydrates: 19 g Dietary Fiber: 1 g Sugars: 17 g Protein: 3 g

Joining
Wow Us Wednesday @ Savvy Southern Style
Get Your Craft On @Today's Creative Blog
Petra's Wednesday’s WOW @This Good Steward
Kristen @Frugal Antics of a Harried Homemaker

What do YOU think?

John was thoughtful to bring me a pot of very pretty Paperwhites and I didn't have the heart to tell him I didn't like them, not because of their appearance but because of their strong fragrance.

So, while sitting and chatting with Jamie this past Sunday, I knew right away what she was referring to when she said,

"Mom, your living rooms stinks!"

I showed her the culprit and then quickly relocated the plant to a distant part of the house.

~*~

"Paperwhites" refers to a type of narcissus, usually of the Tazetta group, native to the Mediterranean. They are hardy only in warm winter climates, but are popular for indoor culture. The distinctive odor, which some find unpleasant, is due to a biochemical called indole.
Musky Fragrance
The scent of indole has been characterized as "musky," though some say its concentrated odor in paperwhite flowers smells like dirty socks or even cat urine. Indole is also present in the fragrance of jasmine, orange flowers and gardenias, plants renowned for their pleasant fragrances. 

• source

Bacardi Rum Cake

I baked a cake for

National Bundt Day

Mary @The Food Librarian is celebrating her 3rd annual

I Like Big Bundts by baking  a Bundt a day for 30 days!

I am baking along by sharing another one of my old recipes.

One I make only around the holidays as it is full of rum!

Very moist and quite tasty.

Bacardi Rum Cake

recipe from The Cake Mix Doctor by Anne Byrn

Print Version

1 cup chopped pecans or walnuts
1 package plain yellow cake mix
1 (3 3/4-oz.) package vanilla instant mix
1/2 cup Bacardi dark rum
1/2 cup vegetable oil
1/2 cup water
4 large eggs

Glaze:

4 Tbs. butter (1/2 stick)
2 Tbs. water
1/2 cup sugar
1/4 cup Bacardi dark rum

Place rack in the center of oven and preheat to 325 degrees.
Lightly spray a 12-cup a Bundt pan and dust with flour.
Sprinkle the pecans or walnuts in the bottom of pan.

Place the cake mix, pudding mix, rum, oil, water and eggs in large mixing bowl. Blend with mixer on low for 1 minute. Scrape down sides of bowl; increase speed to medium and beat 2 minutes more. The batter should look thick and smooth. Pour into pan.

Bake until golden brown and springs back when lightly pressed; 58-60 minutes. Remove pan from oven and cool on rack 20 minutes. Invert onto serving plate. Poke holes in the top of cake with a wooden skewer.

Prepare the glaze. Place butter in small saucepan and melt over low heat. Add the water and sugar, stirring. Increase the heat to medium and bring the mixture to a boil. Reduce heat slightly and let glaze simmer until thickened, 4-5 minutes, stirring constantly. Remove from heat and stir in rum. Spoon over warm cake allowing to seep into holes and drizzle down sides. Allow to cool completely before slicing.

Store cake, cover tightly at room temperature for up to 4 days or refrigerate up to 1 week. Freeze up to 6 months. Thaw overnight on the counter before serving.

Linking to:
Tasty Tuesday Party @Naptime Creations
Tuesday's Treasures @My Uncommon Slice of Suburbia
Made by You Mondays @Skip to My Lou
Under the Table Dreaming's The Sunday Showcase Party
WOW us Wednesday @Savvy Southern Style
Home Decor and Organizing Link Party
Foodie Friday @Designs by GollumTransformation Thursday @The Shabby Creek Cottage
Frugalicious Friday @ Finding Fabulous
Think Pink Sundays @Flamingo Toes