This and That

 Hope all who celebrated the Thanksgiving holiday had a wonderful time, and for those of you who DID go Black Friday shopping  I hope all went well and you didn't overdue it:)

 Our turkey day was fairly low key-just 6 of us.

  My table was set with pretty much the usual - mostly vintage tableware, decor and tablecloths from family. And here's a peek at the desserts after dinner:

 There were 5 pies all together-for 6 people!! Clockwise from top-apple pie, funny cake,(both made by my Mom), pumpkin pie made by me ( the other was in the fridge), and a cherry crumb pie that Aunt Betty brought. I couldn't touch a piece of any so I saved mine for my coffee at breakfast the next morning.
 Oh, and since we're on desserts, I promised a few blogging friends I'd post my recipe for Pumpkin Rolls (photo here). You can find it at the end of this post :) Joining my peeps over at Bleubeard and Elizabeth's blog for T Stands For Tuesday.

 For  the Simon Monday Challenge (theme is "Oh Christmas tree") I made this card:

 another view:

 I had seen a demo for making these folded trees on a tv show last year. Unfortunately I don't recall what show it was and have no links but perhaps these pics will help-it really is pretty easy:

 Use 2 sided card stock. This measures 5 1/4" along the bottom and just about 3" at the peak of the arc.
 The folding:

 I have this last journal page for Art Journal Journey, the theme this month being "collage with a twist". Thanks so much Susi for a fabulous theme! Looking forward to seeing next month's theme and host. Also linking to Paint Party Friday:

                                                     Nighttime Cityscape

 Those buildings look like they're leaning a bit don't they? Oh well...
 Now it's off to the next holiday preparations, upcoming getaway, wedding, etc. Busy time, but I'll see you soon!

     " Find a way to express what moves you."      Mihaly Csikszentmihalyi


                                        Pumpkin Rolls (recipe makes 3)

Cake: 2 c liquid egg substitute(such as Egg Beaters)    2 Tbsp. canola oil
          2 c sugar    1 16oz. can pumpkin puree   2 Tbsp. lemon juice    2 1/4 c. flour
          1 Tbsp. baking soda   1 Tbsp. ginger       2 Tbsp. cinnamon    1 tsp salt

Filling: 1 1/2 c. powdered sugar    2  8oz. pkgs. low fat cream cheese
             1/4 c. butter      1 1/4 tsp. vanilla extract


To make the cakes: In lg bowl beat egg substitute 2 1/2 min. Add oil and sugar and mix well. Stir in pumpkin and lemon jc. til well blended. In separate bowl combine flour, soda, ginger, cinnamon, salt. Add to pumpkin mix and blend well. Spread 1/3 batter into into each of 3 pans (15" x 10" x 1") that have been generously sprayed with cooking spray (such as Pam). Bake 12-15 min. in 375 F. oven. Cool in pan 5 min then turn cake onto dampened cotton tea towels. Fold edge of towel onto one cake edge then roll up along with the towel tightly. Let stand until cool.

To make the filling: beat all ingredients together until smooth.  

To finish the rolls: Unroll cake from towel and spread cake with 1/3 of the filling. Roll up cake around filling. Repeat for remaining two cakes. Wrap and refrigerate or freeze.