"Gratitude turns what we have, into ENOUGH"
Posted on 07 October 2016
HAPPY THANKSGIVING/COLUMBUS DAY!!!
I'm not sure how we got here- to October that is! Wasn't it just summer, patio weather, bikini's, and beach days? But here we are...I literally JUST flipped my calendar from August to October (lol), and we are 1 week into what has become my favorite season! YES, I will be joining in the Fall Madness...I have caught the "pumpkin fever" and I'm rolling with it! So far my boys and I have collected endless leaves in all colors and sizes and scattered them throughout our house, have made cinnamon and nutmeg my "go-to" spices, continue to visit the 'SPOT' dollar bin at Target to stock up on more 'stuff,' justified a PSL on the daily, and have found any and all opportunistic times to throw a RELLA beanie on my head! I think I'm happier in Fall...storing all the good "feels" for the frigid winter weather that I know is coming!!
I'm a Canadian at heart- born and raised, but life and love led me to The United States. With that said, I'm proud of where I come from, and therefore I will be celebrating both holiday's this year with my family. I feel like this "Thanksgiving," I will be focusing on life's blessing's and what I can feel grateful for this year. At times, I think it's easy to forget right? So I guess I will start by publicly declaring my sincerest gratitude to all of YOU! Thank-you to our RELLA supporter's who send us pictures beaming with their winter accessories, the comments, the texts, and the emails. We have so much gratitude and continue to be inspired to provide you with product that meets your expectations, and ours. In every hat, scarf, mitt...we pour love into it so THANK-YOU, THANK-YOU, THANK-YOU for your endless support!
And lastly, because I've been hit by the "pumpkin curse" of October, I wanted to leave you with a recipe that I will be making this Thanksgiving (and have made several times in the last week)! In the meantime, I wish all of you many blessing's this year and much love and light!
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.