Saturday, October 31, 2009

HAPPY PINK SATURDAY!


Today.......... for your Pink Saturday pleasure..........
may I introduce you to...........
some DELIGHTFUL PINK TREASURES
on ETSY!!!!

From
Shes Sew Pretty


This simply marvelous pink ballerina slippers pincushion:

and an Oh Cherry Oh pincushion:


From

Isabellas Closet:

her wonderful Vintage Santa Pattern:


and her Victorian Ice Skates pattern:



From

Stoopidgerl

a Sugar-Resin Bunny Necklace:




From

Chollydot

these beautiful knitted hanger covers:



From

The Kitsch End

this too sweet Tickled Pink Button Bracelet:



From

Delish Beads

these Pink Baby Deer Cabochons:





From

Warm Winds Designs

Any little girl would love......

Silky, the Pink Pony:








And From

a Glittery Glammoury Gingerbread Girl Onesie:







AND a

Up On A Rooftop Reindeer Children's Long-sleeved tshirt:








Such wonderfully creative & gorgeous pink treasures.........

Aren't we thankful for Etsy..........

Be sure and stop in at Bev's

for all the Pink Saturday Fun!!

And have a wonderful day!!

Saturday, October 24, 2009

Pink Saturday Recipe!!



Happy Pink Saturday!!!


For you today..........


a wonderful Fall recipe for:


World's Best Pumpkin Bread


Prep Time: 25 minutes
Cook Time: 40 minutes

Ingredients:
4 eggs
2-1/3 cups sugar
1 cup vegetable oil
1 - 15 ounce can solid pack pumpkin
----
3 cups flour
1 teaspoon salt
1-3/4 teaspoons baking soda
2-3/4 teaspoons ground cinnamon*
3/4 teaspoons ground nutmeg*
3/4 teaspoon ground cloves*
1/4 teaspoon ground allspice*
----
1 cup chopped raw nuts (walnuts, pecans, etc), lightly toasted
1/3 cup golden raisins**
----
1/4 cup sugar
1 teaspoon ground cinnamon


Preparation:Preheat the oven to 375 degrees F. Grease two loaf pans or 24 muffin cups.


Combine the eggs, sugar, oil, and pumpkin in a large bowl, and stir until smooth.
In a medium bowl, mix the second set of ingredients with a wire whisk. Add the nuts and raisins**. Add to the egg mixture and mix thoroughly. Fill the loaf pans or muffin cups with the batter.
Mix the last 2 ingredients in a small bowl. Sprinkle over bread loaves or muffin batter.


Bake the bread at 375 degrees F for 1 hour and 10 minutes, or the muffins for 35 to 40 minutes. When the bread is done, a toothpick inserted in the center will come out clean.


Yields 2 loaves or 24 muffins.***


Notes:* You may substitute 4 1/2 teaspoons of pumpkin pie spice for the starred ingredients. Be sure to note that you still need cinnamon for the topping.


** If you don't care for raisins, add 1/3 cup more nuts instead.


***I've only made the loaves of bread so I don't know if this makes 24 small or large muffins.

If you prefer large muffins: fill the cups just to the top with batter. If you have any empty muffins cups, fill half full with water.


Hoping you will try it, and LOVE it!!


HPS!!!

Saturday, October 3, 2009

HAPPY PINK SATURDAY!





HAPPY PINK SATURDAY.........
AND
HAPPY, HAPPY FALL!
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