Fingerprint Friday

First, if your looking for this week's give away, scroll down and second, if you've been tagged, scroll down!

My photo for Fingerprint Friday. I love this photo! A few days ago, I met the mother of these beautiful children in my Etsy shop. She sent me this photo to show me what her daughter looked like. I wanted to ask her if I could use it for today but was embarressed. Tonight Sarah and I happened to be on the computer at the same time and I was having a very difficult moment. Sarah offered to pray for me and my child and it was a prayer that couldn't have come at a better time. So I think this is how God showed himself to me this week.
If you would like to join in, go over to Pampering Beckie.

Talk about You Tuesday (or Thursday!)

Wow and I have to share this with everyone. I purchased my friend Debbies bow company many years back (she decided to go back to being a lawyer!) so I still have lots of ribbon hangin around here. I have never perfected my bow, until now! Sometimes it's absolutely amazing all the information that is at our fingertips. I just googled, how to make a boutique hair bow and wala! So go and check this site out, Girly Things and you will never have to purchase another bow. (You can just spend hundreds of dollars on ribbon and have it sit around your house for years!)
And..remember to scroll down for my holiday skirt give away.

Give It Away Wednesday--Spreading the Spirit!! And, I've been tagged!

Today's Quote:
He Said "COME TO THE EDGE."
They said, "WE'RE SCARED."
He said, "COME TO THE EDGE."
THEY CAME TO THE EDGE, HE PUSHED THEM AND THEY FLEW.

This week's give away is for a velvet holiday skirt. You have 2 choices for color. green or Burgandy. Just leave a comment here, you have until next Wednesday. Good Luck!

And I have been tagged by Becca's world

The rules are as follows:
1. Link to the person who tagged you.
2. Post the rules on your blog.
3. Write six random things about yourself.
4. Tag six people at the end of your post.
5. Let each person know that they have been tagged by leaving a comment on their blog.
6. Let the tagger know your entry is up.
Here are my six...
1. I have given up on dating.
2. I have been known to use my last dollar to have a party.
3. When I got pregnant, my then husband and I couldn't picture me being a mother, I was such a workaholic. After I gave birth, I raised my head, saw her laying on the table and my first thought was I can take care of her. Then I passed out. I think I am a pretty good mother.
4. Sometimes I feel really sad about losing my business.
5. I totaled my first car, which was a bug, 10 minutes after I got it. My father was not happy!
6. I have had many jobs. I helped run a bed and breakfast, 7-11, pizza maker, short order cook, dollmaker, childrens party planner, sketcher, teacher, waitress, secretary, bakery, bridal alterations, bartender, deli dept at meat farms, babysitter, costume designer, wardrobe mistress, faux painter, stylist,house sitter, boss, factory owner and designer. You think with all that experience, I would be able to find a job!
I have tagged
Who would have thought
Never enoughluff
Connies turning 50
The Zawisza Tribune
My Crazy Life
Three Loud Kids

Recipe Monday

PUMPKIN SPICE CAKE
My daughter loves pumpkin pie, by November, I usually can't have another bite of pie! So, I decided to try this pumpkin Spice Cake. I made this for our halloween party. It was delicious, very moist and rich. This recipe's hints: Have all ingredients meaured and ready before you begin, it makes baking much simpler. I made this with the pumpkin creamcheese frosting but it would have been just as good and not so rich with plain cream cheese icing. Great cake for Thanksgiving! Every store I went to was out of Nutmeg, so I left it out. Cake tasted much better the following day. I would ice it and refrigerate uncovered 2 hours before serving. The uniced cake can be frozen for 2 months. I used two 9" pans instead of three 8". Also, very important, I went to 6 different stores looking for plain buttermilk, you can use 2%!
Enjoy!!
Recipe
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 cup(s) firmly packed dark brown sugar
1 cup(s) sugar
3 large eggs
1 cup(s) pumpkin purée
1/2 cup(s) buttermilk
1 teaspoon(s) pure vanilla extract
2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1 1/2 teaspoon(s) ground cinnamon
1 teaspoon(s) baking soda
1/2 teaspoon(s) fresh-ground nutmeg
DIRECTIONS
Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.
Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.

Last minute rush, I had to put the guests to work!



Pumpkin Creamcheese Icing
1 package(s) (8-ounce) cream cheese, softened
1/4 cup(s) pumpkin purée
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
1/2 teaspoon(s) pure vanilla extract
4 cup(s) confectioners' sugar, sifted
DIRECTIONS
Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes