A chill is in the air...

Brrrr! Brrrr! and double Brrrr! Ugh...

But whatever. On a brighter note I've decided since I forgot all about 'What I'm Loving Wednesday,' I'd just do my own rendition in the form of - are you ready??

'I'm Thankful It's Thursday'.... :)

I'm thankful it's Thursday and following a bizarre accident at school, my Sammie only has a slight concussion and is going to be just fine!


I'm thankful it's Thursday and I had a microwavable meal stashed in the fridge at work and didn't have to go out for lunch :)


I'm thankful it's Thursday because tomorrow is Friday! Yep, it's been one of those weeks.

I'm thankful it's Thursday and my mom's appointment went much better yesterday than I expected.

I'm thankful it's Thursday because I'm making Pumpkin Muffins tonight.



I'm thankful it's Thursday and I finally got off my butt and committed to a new bible study.


I'm thankful it's Thursday because I feel much better than yesterday.

I'm thankful it's Thursday and I have a wonderful husband and a warm, cozy home waiting.

I'm thankful it's Thursday and I came across these:



Pumpkin Pie Coffee Creamer Mix

•4 tsp ground cinnamon
•2 tsp ground ginger
•2 tsp ground nutmeg
•1 tsp ground cloves
•1 tsp allspice
•1 cup non-dairy creamer

Combine ingredients and store in an airtight container. Use 1-2 tsp per cup of coffee.

Or an 'easier' version

2 cups non-dairy coffee creamer
1 1/2 cups Splenda granular (sugar substitute)
1 1/2 tablespoons pumpkin pie spice

And then there's this! Sounds delicious doesn't it?


Pumpkin Pie Latte

The perfect coffee recipe for the Halloween or Thanksgiving season. It's spicy and thick.

•1 tbs canned pumpkin
•2 tbs vanilla extract
•1/4 tsp cinnamon, ground
•1 cup milk
•1/2 cup strong coffee, or 1/4 cup espresso

In a saucepan, heat milk and pumpkin until steaming. Stir in vanilla and cinnamon. Put mixture in a blender, and blend for 15-20 seconds until thick and foamy. Pour into tall glass, then add coffee (or espresso). Top with a sprinkling of pumpkin pie spice or ground nutmeg.

YUM!

Until later :)