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We thank you for taking the time to visit our blog.

My husband and I are a young, growing, Christian, military family. My husband is a Captain in The United States Marine Corps. I am a former Elementary school teacher. We are first time parents to a beautiful little two year old boy, with twin boys on the way! I am a stay at home Marine wife, who loves to bake, cook, sew and craft! I enjoy being a Domestic Engineer. The purpose of this blog is to document the story of our life and adventures as they take place.


We are honored to be serving our country and ask for prayer in our upcoming adventures. We have been blessed tremendously, and thank God everyday for all he has given us!

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Friday, September 30, 2011

Jump'n Jammin Jumparoo & A Yummy Recipe Too !!

Today we bought my little boy a Jumparoo... and he loves it!! It is just the cutest thing to watch him jump and sway in this little contraption!
He loves all the lights and sounds!



























Fall Baking
With fall, comes the wonderful scents and tastes of the season; Cinnamon, Nutmeg, pumpkin spice and so much more! The weather has been BEAUTIFUL, crisp,sunny with the feeling of fall in the air! I don't know about you, but this fall like weather puts me in the mood to bake.

This recipe is sure to delight you and your family, filling your home with the beautiful aroma of fall!




Pumpkin Spiced Monkey Bread

Ingredients:
Serves: 12-15
Yield:
1 1.0 1.0


Units: US Metric
5 cups all-purpose flour, divided
1/2 cup nonfat dry milk powder
2 packages active dry yeast or 2 packages fast rise yeast (5 1/2 teaspoons)
1 1/2 cups sugar, divided
1 cup unsalted butter, melted,divided
1 teaspoon salt
1 cup very warm water (130 degrees F)
2 cups pumpkin puree (one 16-ounce can)
3 1/2 teaspoons pumpkin pie spice, divided
1/2 cup finely chopped walnuts or 1/2 cup pecans


Directions:
1In a large mixing bowl, combine 3 cups of the flour, the dry milk, yeast, 1/2 cup of the sugar, 1/4 cup butter, and salt; mix well.2Make a well in the center of the dry ingredients and pour in the water.3Add the pumpkin and 2 teaspoons of the pumpkin pie spice.4Beat at low speed with an electric mixer for 3 minutes, scraping down the bowl often.5Gradually beat in enough remaining flour to make a stiff dough.6Turn the dough onto a lightly floured surface and knead until smooth, adding flour as necessary.7Wash the bowl, grease it, and place the dough into the bowl; turn the dough over to grease the top.8Cover and let rise in a warm place until doubled, about 40 to 50 minutes (rising time will be less with rapid-rise yeast).9Lightly grease a 10-inch tube pan.10In a small, shallow bowl, combine the remaining sugar with the remaining pumpkin pie spice.11Punch down the dough and divide into thirds.12Turn out onto a lightly oiled surface and shape each third into a smooth 18-inch rope; then cut each rope into 18 equal pieces.13Shape each piece into a smooth ball.14Dip each ball in the remaining melted butter and roll in the sugar mixture.15Arrange 18 balls in the bottom of the pan and sprinkle with one third of the nuts.16Top with another layer of 18 balls, staggering the balls, and sprinkle with one third of the nuts.17Repeat with the remaining balls and nuts.18Cover the pan lightly and let rise in a warm place, about 45 minutes until doubled.19Preheat the oven to 350 F.20Bake for 55 to 65 minutes or until a wooden skewer inserted into the center comes out clean.21Cool in the pan on a wire rack for 20 minutes and invert onto a serving plate.22Serve warm, breaking apart the bread with two forks. 23.Makes 12 to 16 servings.


Blessings,

Sarah

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