Friday, December 29, 2017

Clutter Busting Challenge December 2017

I'm purging 15 items this month. I went through my closet and purged a good amount of stuff including the dress that I wore to our Vow Renewal. I did go thrifting and got a few tops. Self care is important, feeling good about yourself including the way you look and what you wear. It doesn't matter your budget, you can look good and feel good.

My purge pile:

Wednesday, December 27, 2017

December 2017 Reading List

The California Gold Rush Romance Collection
The Price of Love by Amanda Barratt
The Best Man in Brookside by Angela Bell
Civilizing Clementine by Dianne Bell
The Marriage Broker and the Morticain by Anne Greene
The Lye Water Bride by Linda Farmer Harris
A Sketch of Gold by Cynthia Hickey
Love Is a Puzzle by Pam Hillman
The Golden Cross by Jennifer Rogers Spinola
Golden Haven Heiress by Jamie Jo Wright

Tuesday, December 19, 2017

Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs
3 Tbsp. white sugar
6 tablespoons butter, melted

Mix graham cracker crumbs, sugar, and melted butter until well blended. Press mixture into an 8 or 9 inch pie plate. Bake at 350 degrees F for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Tuesday, December 5, 2017

Carrot Cake with Cream Cheese Frosting


3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans



3 1/2 cups confectioners' sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.

In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: In a medium bowl, combine confectioners' sugar, cream cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth and then stir in 1 cup chopped pecans. Spread on cooled cake.