Thanks for Everything

I send a lot of thank you cards.  It’s funny because my grandmother was such a stickler for us sending thank you cards for birthday, Christmas, and other gifts received.  With the advent of the internet, it became second nature to quickly pop off a “thank you” email and call it a day. I’d fallen out of the habit of sending a handwritten note.  Then, when I joined Stampin’ Up!, one thing that my mentors teach is the value of a handwritten, handmade thank you card.  If this is what we do, then we should share that with others.  It started out small.  I’d send 5-6 cards per moth.  In two years, I send ten times that many every month!  Needless to say, I have several Thank You stamp sets!  This set, All Things Thanks, has a great large font that just speaks volumes:  thanks for everything!  Plus it’s on my favorite Painted Autumn paper.  

Yesterday, was my Second Sunday Coffee & Cards class, featuring the Painted Harvest Suite.  Earlier in the week, we wondered if Hurricane Irma was going to ruin our Sunday afternoon crafting.  We were all thankful the storm path had changed and we were in the clear, but still were worried about family and friends in the direct path.  Coming together yesterday was just what we needed as we sat, shared, stamped, and laughed our way through the afternoon.  For a couple of hours, we were able to take our mind of the devastation be wrought by Mother Nature just a few hours away. 

To celebrate the cooler weather,  and the fall-like atmosphere, I made a scrumptious pumpkin cake to serve with our coffee.  The house smelled of pumpkin spice early in the morning and I’d cut squares and had out my pretty floral dessert plates.  No paper plates here yesterday!  I told the ladies that the cake was called “Better than Sex Pumpkin Cake“, so they could go home and tell their husbands that crafting at my house is better than sex!  We had a new lady join us yesterday, and she announced that since she is a widow, she better have two pieces!!!    Susan asked for the recipe, so I thought I’d share it with you today.  

Ingredients:
In a large mixing bowl, beat:

• 4 eggs
• 1 2/3 Cup white sugar
• 1 Cup vegetable oil
• 1-15 oz can pumpkin purée

Add and mix in gradually:

• 2 Cups all purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt

Pour into greased 13″ x 9″ pan and bake at 350 degrees for 35 minutes.  Immediately pour 1/2 can of Sweetened Condensed Milk over the top (I used the fat free version) and allow to rest for at least 30 minutes.  Frost with Cream Cheese Frosting (below).  If you frost it too soon, the frosting will start to melt.  Swiftly put it in the refrigerator to set.  (Ask me how I know this little trick!)

For Frosting, beat until smooth and fluffy:

•  6oz softened cream cheese
• 6oz softened butter
• 1/2 teaspoon vanilla extract

Gradually add:

• 3 cups powdered sugar 
• (1-2 tsp of milk for right consistency). 

This cake is sweet and super moist.  It goes great with a large cup of coffee.  Refrigerate any leftovers. 

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