Happy Equinox!

 Fall has arrived, and though its warm in the afternoons, it has definitely been cooling off in the evenings...making the aspen leaves turn a vibrant yellow.  My absolute favorite time of year!

 So, in celebration of the Autumnal Equinox, Jordyn and i decided to make our seasonal pumpkin cake with cream cheese frosting.  Im not much for eating cake, but i love this one...and its soooo simple to make. 

 Later that afternoon we had a visit by our friend and neighbor, Mena.  Jordyn loves when Mena drops by because she plays with her...be it games, chasing each other, or jumping on the trampoline, they have a lot of fun together.

 We also had a visit from the cousins this weekend, and they played and played and played all day on Saturday...in fact, Jordyn could barely stay awake for dinner.

 On a quilty note, i finished this..."Swirls of Purple" for the Doll Quilt Swap XIII on about.com.  Its 21" square, and the first quilt ive completed for the year.  (where did the time go?)  But I have many more quilt plans up my sleeve, so hopefully you'll see more from me soon!

 

Earlier this week, the new memorial plaque was set on the island for Berdena...and when it was dry, we went down to check it out.  Its a beautiful spot, and as we walked towards it, the light was shining thru the trees directly onto her plaque....quite magical actually.  

It looks like the cat agrees on the location too.

 Heres a silly shot of Jordyn trying out the pogo stick Mena brought over for her...i got this shot right before she slammed her chin onto the bar and decided she was done with the pogo stick for the day :)

May your Fall be filled with wonderful colors, cozy nights and delicious food!  Happy Equinox!

Pumpkin Cake

4 eggs

2 cups sugar

1 cup vegt oil

1 can pumpkin

2 cups flour

2 teasp baking powder

2 teasp ground cinnamon

1 teasp baking soda

3/4 teasp salt

1/2 teasp ground ginger

1/4 teasp ground cloves

Heat oven to 350 degrees and grease cake pan 9x12 (or somewhere around this size).  Beat eggs, sugar, oil and pumpkin.  Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.  Pour batter into pan.  Bake until light brown, about 45-55 minutes (or until toothpick comes out clean).  Let cool, then frost with cream cheese frosting.

Cream Cheese Frosting:

1 package (3 ounces) cream cheese, softened

1/4 cup plus 2 tablespoons butter, softened

1 teasp vanilla

2 cups powdered sugar

Mix cream cheese, butter and vanilla.  Gradually beat in powdered sugar until smooth.  I usually double the frosting recipe...Yum!