Pumpkin Spice and Everything Nice

I cannot believe I have neglected this since February. Online community, please accept my apology.

Now that business is out of the way, lets get down to fun. For all of those living in Colorado, don't forget to head to the mountains this month to see the golden Aspen trees. Bobby and I are planning to take Aspen to see her namesake. Should be a lot of fun- as long as I don't have to hike very far.
 

In the past few weeks I have really been investing time in my Etsy business. This morning I shipping this set to Kristal:

I have to say that I am pretty proud of it. :) I will list this board with a different fabric tomorrow at purelychicforyou.etsy.com for any of you that are interesed.

Today, I am running a free gift with purchase promotion: Buy a large cork board or calendar frame and receive a free ribbon cork board (pictured above). Only good through Midnight tonight, so better hurry!

In August, Bobby and I visited California with Harrison and Brian. We had a lot of fun...

Some other big news I found out recently was that I have Celiac. This means that I can't eat any gluten... which can be a bummer sometimes. Inspired by fall, I wanted to share this Gluten Free Pumpkin Bread recipe with you from Fitnessandfreebies:

Picture from examiner.com


Ingredients:


1-1/2 cup bean flour
1-1/2 cup rice flour
1-1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
3 teaspoons Xanthan Gum
2 cups pureed cooked or canned pumpkin
1 cup honey
1 cup corn oil (or other vegetable oil)
1/2 cup water
4 eggs


Directions:

Grease and flour 2 loaf pans. Stir together flour, sugar, baking soda, salt and spices.
Stir together pumpkin, corn oil and water, add eggs one at a time.
Make a well in center of flour mixture, add pumpkin mixture and stir.
Pour into prepared pans and bake for 1 hour at 325 degrees.


Enjoy!