Happy fall everyone,
Not sure where this entire year has gone and honestly I wouldn’t mind closing it off and starting fresh A.S.A.P.! Last December when I started my blog and newsletter, my goal was that I would send out a monthly recipe, and I was doing great. Then this September hit. I should update you on what's been going on in my crazy life. It was late August and my eldest daughter, who was the new franchisee of an adult heels dance program, was having a panic attack. Vanessa’s plan was to continue renting space at other dance studios until next year and then open her own studio in the Summer of 2021.
Thanks to the pandemic, the dance studios she was renting from had to make classes smaller and therefore there were no time slots left for her. She was without a studio and about to lose her dream. My husband saved the day and found a space for her to take over and turn into her dream studio. It was perfect... well sort of. It needed some major painting and rebranding to make it work. So September 1st she took possession and we started the makeover. We had 2 weeks to turn this place around for the opening on September 15th. As a family we all pulled together, extended family and friends helped out with furnishing, cleaning, painting, you name it. We are so blessed to have such great family and friends in our lives. This is why I was unable to get to my writing, and honestly I wouldn't have changed it for the world.
The most amazing thing that has happened out of this craziness is that I have filled a lifelong dream of joining regular dance classes. I am now dancing five hours a week and loving it. Yes I am pooped and sore, but I feel great with this new challenge. I never really liked the gym, and that is why I never went on the regular. Dance makes me want to be there, even at the end of a busy work day. I love that learning choreography is challenging my mind, and all the different styles from jazz to heels dance works my body in a different way. I have also come to realize that keeping up with a monthly blog and newsletter wasn`t bringing me as much joy as I thought it would. Don`t get me wrong, I love to share my recipes but this format of sharing and having to write for two different things was becoming a chore. So after this month I have decided I will send out recipes when I want to share and occasionally I will post to my blog. No pressure or schedule every month anymore. I am so thankful for everyone that has followed along this past year, I hope you will continue to try out my recipes and post and tag me.
Since we are talking about being thankful and blessed, our Canadian Thanksgiving was this weekend and we need a yummy recipe for this time of year. There is nothing better than a pumpkin loaf with all its warm spices and this makes a lovely hostess gift wrapped up with a pretty fall ribbon. This has been a tough year for the entire world, but there is so much to be thankful for. I wish you and your family a very happy fall harvest, we soon will be closing off this year and I pray that we take what we have learned these past months and become better humans.
Cheers,
Wendy
``If you hit a wall, climb over it, crawl under it, or dance on top of it.``
The Perfect Pumpkin Loaf
3 Eggs
½ cup of organic cane sugar
¼ cup of organic brown sugar
¼ cup of molasses
1 tsp vanilla extract
1 cup of organic pumpkin puree
⅓ cup of melted coconut oil or grapeseed oil
1 ½ cups of gluten free flour (I use Bob’s Red Mill 1 to 1 gluten free flour)
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
½ tsp ground ginger
½ tsp salt
1 tsp of pumpkin pie spice
2 tbsp of pumpkin seeds to sprinkle on the top
Instructions
Preheat the oven to 350 degrees. Lightly spray a 9x5 loaf pan with oil of choice and set aside.
In a large mixing bowl beat together the eggs, sugars, molasses and vanilla extract on medium speed for about a minute until well combined.
Add in the pumpkin puree and oil and beat until combined.
Next add all the dry ingredients and stir until combined.
Pour batter into the prepared loaf pan and sprinkle with pumpkin seeds.
Bake for 50-60 minutes, or until a toothpick comes out clean.
Cool in the pan for at least 20 minutes then remove from the pan onto a wire cooling rack.
This loaf freezes very well for several months.
This loaf is also delicious with a ½ cup of dark chocolate chips added in or ½ cup of pecans.
Fold into the batter after everything is well combined.
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