We are officially moving in!

Well, after living in our home for three years, we are finally able to move into our new master bedroom! The inspector came by and gave us the okay to move our furniture into the three rooms we have remodeled, but our two bathrooms are still under construction so those will be put off to another time.

Thursday, November 29

So, this afternoon, my husband pointed out where our son had cut a nice long line into our new painted drywall. Ugh, what a stinker! The remodeling in general is going great {with the exception of Lincoln’s handiwork}.  Our carpet was scheduled for shipment today, the walls are painted, the trim is mostly caulked as are the windows. Just a few touchups, and we are finally move-in ready.

Meanwhile, we had to get out of the house, so we visited the local zoo and their gardens. The beautiful fall weather was in full force here in Indiana. Such a gorgeous day shared with my sweet family.

Christmas tree

We had to down size our Christmas tree this year due to remodeling. I didn’t really mind though, we got a unique variety that I can’t remember the name of, but when you trim the branches it gives this amazing citrus scent. We’re making do as we’re able, and all our hard work will pay off in the future I’m sure. Having this kind of set up in your kitchen isn’t ideal, but who cares. It’s Christmas and we’re all excited to celebrate.

{My favorite ornaments are definitely the handmade ones}

Gingerbread house

Last year our family made a gingerbread house, and I wanted to do that again with the kids to keep up the tradition. Well, here's a picture four days later, and the state of the house is pretty sad. The kids decided to snack on the house like Hansel and Gretel!

Cinderella squash recipes

Recently I processed a Cinderella squash, which is basically like a pumpkin, and made some bread and a cheesecake for Thanksgiving. I thought it all turned out great!



Pumpkin Bread

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
2 cups fresh pumpkin purée
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
Dash cloves, nutmeg, vanilla
1 teaspoon salt
1 teaspoon baking soda

I'm not big on all the crazy directions with cakes. Basically, combine the ingredients well until most lumps are gone. Pour into a cake pan, and bake at 350 degrees until done (45 minutes approximately).





Pumpkin Cheesecake

Crust:
1 3/4 cups graham cracker crumbs
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
2 cups fresh pumpkin purée
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs and cinnamon. Add melted butter. Press down flat into a 9-inch pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Add eggs and egg yolk. Blend but don't overly beat the eggs.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

A beautiful day at the park

Today the kids and I visited a local park, and the weather was gorgeous! I really got a kick watching them laugh and run from the car and towards the playground like calves out of the stall. What a relief to get out and enjoy the fresh air, and the setting we visited is always so pretty.