*It’s my Emma’s birthday today!!! Happy 16th to my beautiful daughter. I love her guts!! We’re having Chocolate Cheesecake tonight for Em’s birthday. You’ll see that soon:)
Tis the season! I it upon us, and I have mixed feelings. Thanksgiving is my absolute favorite holiday ever. It has all the festive feel of “The Holidays”, but without the pressure of gifts, and such! I think we should have Thanksgiving and then Thanksgiving again in Dec. Who’s with me on this? Maybe we should write a letter to the President or the Prophet or something. I don’t need anything or want for anything. I just want to be grateful for my Savior, and think about his birth and look at twinkly lights. AND eat Gingerbread!
I love Gingerbread if you haven’t noticed. Gingerbread waffles, Gingersnap Fruit Pizza, Gingersnaps. I could eat this stuff all the time. This recipe is adapted from the Gingerbread served at the Lion House in Salt Lake City, but I’ve changed it a bit, and baked it in a Bundt pan. I love Bundt cakes! They’re cute, they slice up perfectly, and they feed a crowd. Notice from the picture above my trusty, scratched Bundt pan. I stole it from my mom. I’ll bet it was a wedding gift she received 42 years ago. But it’s good! It’s ugly, green, and scratched, and one of my prized kitchen gadgets. I’d probably grab it right after I grabbed Jane if my house was on fire:) I’ve found others of these scratched Bundts for sis-in-laws a few times at the DI. Love them! (Bundts and sis-inlaws.)
So enjoy a slice of the Holiday Season or Thanksgiving #2. You’re house will smell amazing, and it will put you in the holiday mood.