On this day before the long weekend!

Well I find myself playing a bit of catch up today. I went to bed on Wednesday night with a headache (rarely have them) and woke up on Thursday barely able to get out of bed. After quite a bit of conflict with Trevor and his gameboy I was done for the day. Thank goodness Rory was here so that he could do all the school transporting and watch Brendan. It has been years since I spent a day in bed but definitely needed it for sure. Paying for it today though! Oh well what do you do, health before scrapping and the computer.

I did manage on Wednesday to finish a card and I am really happy with it. Currently have it listed on ebay but thinking of moving everything over to etsy, not sure what would be the smartest move at this point.

Here is the card:

Also have to get ready for Thanksgiving this weekend. Having dinner at Rors Moms on Sunday (I am doing dessert, I will be posting the recipe here today), and then cooking dinner on Monday for my Mom and sister. So lots to do

I have so many ideas for my business right now but unfortunately with the economy these days I am not sure if any of it is the right timing.

Here is my halloween craft for the day (okay okay it's not a craft per se but it is something for the holiday and you make it with your hands!)

Double Layer Pumpkin Cheesecake

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

I have not made this myself yet, crossing my fingers that it's great!

Cheers