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Happy Almost Fall Y'all!
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Happy September! Things are changing so rapidly, and time is flying by these days! Fall is in the air, leaves are changing to beautiful colors, kids back in school, pumpkin recipes popping up everywhere, and the holidays are just around the corner. How fast is that! Seems it just turned 2021 and here it is mid-September!
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Have you started your Christmas sewing? Last month’s game was to post your favorite gift-giving bag for a chance to win $20 store coupon. And the winner is..... Julieann Hildeman! Congratulations Julieann! PM me for your prize! “My favorite gift giving bag is the Easy Does It from By Annie.”
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I’m so sorry guys! I haven’t forgotten! I’ve already purchased the Cricut Maker. My original plan for contest kinda fell apart. But all those who did follow the instructions are on my list for bonus entry once we get this going again. I’m wondering...since I probably won’t be soliciting as many donors this year for my annual 12 days of Christmas giveaway (for obvious reasons!) if maybe this maker should be added to my annual Christmas giveaway. Let me know your thoughts please. And another “excuse” for delay in this giveaway is my mind is so full of working all details out for my new products, on top of trying to get my updating house projects finished before holidays! I need help with contest ideas worthy of winning this Maker! Help me out guys!
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New Products Coming Soon!
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I am sooo excited! With God as my personal and business CEO, the blessings never cease, and neither does my thankfulness!
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First one on the way is the cross between fleece and foam. It is an awesome alternative to fleece. It’s sew-in, and doesn’t appear to wrinkle, which is a goal of mine when looking for new products. Still need an awesome name for it, one that is not descriptive so it can be trademarked. Pm me your ideas for a chance to win $20 store prize! Please note, “floam” has been ruled out.
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Next in line to arrive is an alternative to decor bond 809. This one is fusible, wrinkles much less than 809, plus they iron out, which is not an 809 attribute. Also need name for it! Same guidelines for choosing name as for my fleece substitute.
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And last but not least for sure, is a Decovil alternative! I’m really excited for this one since I’ve been on the search for over 3 years for one! This one also appears to have a leather like handle, does not retain wrinkles as far as I can tell from small sample. This one was created for Barb’s Bags! So that makes it even more special! This one has been named LuxeFuse, and trademarking has begun! Testing still in process, so no estimate on when this will be available in my store. But.....SOON!
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In the Spotlight
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Lisa Snyder takes the spotlight this month with her Yanna by Shamballa Bags. And...IT’S PINK! Lol! Anyone who knows me knows how I love pink! This is adorable!
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“Check out this pretty pink Yanna she stands beautifully with WF2 and Decovil lite. Made with designer cotton and polka dot canvas, and gun metal hardware.”
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Tips and Tricks
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Check out Bags By Bags of Style
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No Raw Edge Invisible Strap Connectors
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September Recipes
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Pumpkin French Toast Casserole
Inspired by Charm
INGREDIENTS
- 1 loaf sliced brioche - I found my bread at Walmart.
- 1 cup pumpkin puree
- 8 eggs
- 2 1/2 cups milk
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon - plus more to garnish
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- Confectioners' sugar to garnish
- Cinnamon maple butter and maple syrup for serving
INSTRUCTIONS
- Begin by spraying a 9x13-inch baking dish with baking spray. Arrange the slices of bread in the pan, slightly overlapping each slice. Set aside.
- In a large bowl, whisk together the pumpkin puree, eggs, milk, sugar, vanilla, salt, cinnamon, nutmeg, and cloves. Evenly pour this mixture over the bread. If needed, press the bread down to fully soak each slice. Then sprinkle with cinnamon.
- Cover with aluminum foil and refrigerate overnight.
- To bake, preheat your oven to 350 degrees Bake for about 60 minutes or until set. (Bake for 30 minutes covered; then remove the aluminum foil to finish baking.)
- Sprinkle with powdered sugar before serving.
- Slice to serve. Serve with cinnamon maple butter and pure maple syrup.
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Calories: 324kcal • Carbohydrates: 41g • Protein: 11g • Fat: 13g • Saturated Fat: 7g • Cholesterol: 195mg • Sodium: 350mg • Potassium: 180mg • Fiber: 1g • Sugar: 24g • Vitamin A: 4393IU • Vitamin C: 1mg • Calcium: 116mg • Iron: 1mg
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Pumpkin Crunch Cake
Rather than multiple layers of cake sandwiching a rich frosting, this Pumpkin Crunch Cake takes a simpler approach—one thick layer of moist cake is covered in a hefty slathering of pumpkin cream cheese frosting and sprinkled with a spiced cookie crumble with toasted pumpkin seeds. Just three components without any decorative fuss, our Pumpkin Crunch Cake boasts an exceptionally tender cake with just the right hints of cinnamon, ginger, nutmeg, and cloves. The oil-based cake is just as moist as a velvety piece of pumpkin bread, but the tangy cream cheese frosting and the salty pumpkin seed crumble complement the straightforward sweetness of the cake, making for a slice that’s nearly irresistible in its sweet-salty, soft-crunchy, rich-tangy combination of textures and tastes. In addition to taste, it is all whisked together in a bowl and poured into a springform pan, meaning you won’t have to pull out the mixer or dirty multiple cake pans. This mess-free recipe will cut your normal clean-up in half while leaving your friends and loved ones asking for more. Active:1 hr Total:3 hrs 15 mins. Micah A. Leal
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3/4 tablespoons light brown sugar
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1/4 + 2 tablespoons cake flour
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1/4 teaspoon baking powder
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2 tablespoons vegetable oil
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1/2 teaspoon vanilla extract
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1/3 cup pumpkin seeds, roughly chopped
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1 1/2 teaspoons kosher salt
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1 1/4 teaspoons baking powder
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2 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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3 large eggs1 (15-oz.) can pure pumpkin
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6 tablespoons unsalted butter
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1 teaspoon vanilla extract
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1 1/4 cups powdered sugar
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Step 1 Make Crumble: Preheat oven to 300°F. In a bowl, stir together all Crumble ingredients except the pumpkin seeds with a mixing spoon until a crumbly dough forms, about 2 minutes. Scatter dough across a parchment paper-lined baking sheet. Bake for 10 minutes, stirring the crumble halfway through baking. Add pumpkin seeds, stir to combine, and return to oven for an additional 10 minutes, stirring again halfway through baking. Set aside to cool.
Step 2 Make Cake: Increase oven temperature to 350°F. Grease a 10-inch springform pan with cooking spray and line the bottom with parchment paper. Set aside. In a bowl, whisk together flour, salt, baking powder, baking soda, and spices. Set aside. In a separate large mixing bowl, whisk together eggs, pumpkin, sugar, and oil until eggs are fully combined into liquid mixture. Whisk in half of the dry ingredients until well combined. Add remaining dry and whisk until no pockets of dry ingredients remain. Pour batter into prepared pan, spread evenly inside pan, and bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Allow to cool to room temperature before removing cake from pan, about 1 hour.
Step 3 Make Frosting: Beat butter and cream cheese on medium-high until fully incorporated, about 3 minutes. Add vanilla, salt, and canned pumpkin; mix on medium-high until well combined, about 2 minutes. Add powdered sugar and mix on low to incorporate. Scrape down sides of bowl and increase speed to medium-high, beating Frosting for an additional 3 minutes until lightened and airy.
Step 4 Assemble Cake: Use a serrated knife to remove the dome of the cake and make a level surface. Spread Frosting on top of Cake. Sprinkle Crumble evenly across Frosting.
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Pumpkin Bread
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Kids love it, grown-ups love it…this pumpkin bread is hard to beat!
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Prep Time: 20 Minutes Cook Time: 65 Minutes Total Time: 1 Hour 30 Minutes
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- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1-1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 15-oz can 100% pure pumpkin (I use Libby's)
TEXT INGREDIENTSINSTRUCTIONS
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- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
- Add the flour mixture and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
- Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
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Per serving (24 servings), Serving size:1 slice, Calories:166, Fat:6 g, Saturated fat:4 g, Carbohydrates:26 g, Sugar:17 g, Fiber:1 g, Protein:2 g, Sodium:117 mg, Cholesterol:31 mg
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Thank You!
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Thank you all for actually reading my newsletter! Thank you to all my admins/moderator for all you do. Thank you to my web manager, Kara Rozendaal, whom without I’d be lost computer wise! Thank you to my super team here at Gotinterfacing! Stephanie Edwards, in charge of orders, Teresa Gwyn for super work ethnics, and my granddaughter, who pops in weekly to help out, Mollie Edwards! And a special thank you to all my awesome customers, my supporters, my friends! Thank you all from bottom of my heart!
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Oh give thanks to the LORD, for He is good, for His steadfast love endures forever! Let the redeemed of the LORD say so, whom He has redeemed from trouble and gathered in from the lands, from the east and from the west, from the north and from the south. Psalm 107:1-3 (ESV)
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