Monday, November 15, 2010

I'd like to thank...

I'd like to thank the people who have eaten all my food...starting with my husband, who even eats the ugly food that I won't let out of the house.

I'd like to thank my mom...my number one fan
Who tells complete strangers about my blog and acts like they should already have heard about it.
Mom, I made you your own special cookies! Love you!

I'd like to thank all the people around the world that visit my blog...seriously, I don't know what you are googling to find my blog but I think it's awesome that you are here! Go soccer! (don't you like that sport?)

I'd like to thank *Hugh Jackman, I did a blog post on your look-alike and have gotten many google searches landing on my little baking blog.

I'd like to thank *Martha Stewart for her amazing craftiness and delicious recipes...

Like this!
Oh my goodness, I cannot tell you how delicious this pumpkin bread is!

Which leads me to the next subject of my thankfulness...

I'd like to thank whoever invented running.  I know running was around at the beginning of the world, but it probably was only used to run from a caveman with a club. Whoever invented the running more so you can eat more idea is my hero!

Speaking of running, I'm running another 5k on Thanksgiving morning...My goal is first place this time.

And most of all...I'd like to thank YOU (if you've actually made it this far down the page)!  Thanks for reading!

Oh my word that's 99 blog posts! 

Ginger Pumpkin Bread
By Martha Stewart
  • 1 1/2 sticks unsalted butter, melted
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger, I added a teaspoon of cinnamon too
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 can (15 ounces) pumpkin puree (1 3/4 cups)
  • 3 large eggs
  • Sugar Glaze: 1 1/2 cup powdered sugar and a few teaspoons of water.
Directions 
Preheat oven to 375 degrees. Butter and flour two loaf pans set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined. 
Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely.  Drizzle with sugar glaze. 
*Neither Hugh Jackman nor Martha Stewart have any idea who in the world I am...I'm just blogging about them just for fun...In case you were wondering.  :)


2 comments:

  1. Love you, and love my cookies! Did you eat them?

    ReplyDelete
  2. Bradley did! :) They are really good! We'll have to make some for Christmas!

    ReplyDelete