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