We finished up the last of our shopping, took the turkey out of the freezer, and finalized our plans for Christmas this weekend.  I also made sure that I had all of my “hard to find” and bulk shopping items ordered from Amazon in time to be delivered by Wednesday at the latest.  Things like Golden Syrup, seasonings, sprinkles for decorating Christmas cookies, etc.

20161121_085017
Thanksgiving devo at the breakfast table.

Although we did quite a bit of up front planning this summer, knowing that having a baby in early October was going to slow things down quite a bit, I still feel behind.  I am so very happy that I did take the time off that I did to focus on baby Zayden and getting everyone adjusted, but now we are playing a bit of catch up with regards to the holidays.  What can I say though, babies are worth it!

T20161121_085025his morning, we started a Thanksgiving Family Reading Plan through the Bible App and created by Phil Vischer, who does What’s in the Bible.  It includes a short reading, a video (Buck Denver and Friends), and a scripture. It’s something quick and easy to do with the kids each day and they seem to enjoy it.  This morning, we all took turns sharing something that we were thankful for that God created.  Lynden started us out and announced that he was thankful for Jesus; Harbor then shared that she was thankful for everything that God created, but especially kittens and horses; Asher then shared that he was thankful for sharks and alligators; and Greyson was thankful for food (he’s such a practical little guy).  I finished up the discussion sharing that I was thankful for babies… I just love my babies! 🙂

I could also add that I am thankful for the fact that we still have a couple turkeys left that we raised ourselves, a bigger kitchen than what I’ve had in the past to make our Thanksgiving meal, a husband who is willing to help with pretty much everything, and lots of loving little helpers running around in our house.

We also enjoyed a very festive and appropriate special treat for breakfast – a pumpkin crumb cake from my “Cookies and Cups” cookbook that my mom got me for my birthday… it was absolutely delicious.  (find the recipe below and if you have Plan to Eat, you can click on the button below the recipe to import directly to your account… if not, push the button to give it a try 30 days for free!)

Tomorrow, we start preparing for Thanksgiving… Although we are keeping things low key this year and staying home to enjoy the day as a family, we still make all the food that we would otherwise (even the extra large batch of dressing that involves 12 loaves of bread!!).  We love leftovers in our house, so I just look at it as prep work to feed us for the next 3-5 days.

What are some things that God created that you are thankful for??  

Print Recipe

Pumpkin Crumb Cake

Source: cookiesandcups.com

Course: Breakfast

Serves: 1

Ingredients

  • 2 cups flour
  • 2 12 tsp baking powder
  • 1 tsp salt
  • 1 12 tsp cinnamon
  • 12 cup butter room temperature
  • 2 cups sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 (15 oz) can pumpkin
  • 1 cup whole milk
  • 12 cup cold butter
  • 1 cup light brown sugar
  • 1 12 cups flour
  • 12 tsp salt

Directions

  1. Preheat oven to 350°
  2. Spray a 9×13 baking dish with cooking spray, set aside.
  3. Whisk together flour, baking powder, salt and cinnamon. Set aside.
  4. In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.
  5. Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.
  6. Spread batter into pan evenly.
  7. To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my hands and combine the ingredients once they are all mixed, and form larger clumps of crumb.
  8. Spread this mixture on top of cake batter.
  9. Bake for 45-55 minutes until center is set and toothpick comes out clean.
  10. Can be served warm or at room temperature.

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