Happy Thanksgiving Eve. Tomorrow is my most favorite holiday of the year. I have always enjoyed it. Spending the day with my family and eating my mom’s Thanksgiving meal leaves me with a full and happy heart. I am biased but my mom is the best cook ever. I will never measure up to her culinary skills. We would be in trouble if the meal was left up to me to cook. I would probably have it catered…ha!
This past year has been the hardest of my life and it has included many ups, downs, and ugly cry moments. However, the Lord keeps reminding me that I still have so much to be thankful for — now more than ever. My suffering over the last year has given me reason to take more pleasure in the little things and to never take a moment for granted. That being said, I am looking forward to this Thanksgiving more than all the others as there have been moments where I wondered if I would make it to this day, but praise be to God that He never lets me down and gives me the strength to press on.
Life is short and none of us know what the future holds so it is important to be intentional and grateful for every second the Lord gives us. No matter our circumstances, Thanksgiving gives us reasons to hope, rejoice, and allows us to spend time with our loved ones.
On a lighter note, besides spending quality time with family, there is always food to enjoy. One of my favorite Thanksgiving desserts is my mom’s pumpkin cake. It is probably my favorite cake ever. Everyone in the family loves it. I faced timed with my sweet Lexi girl earlier this week and she is only 5 but the thing she is looking forward to the most is the pumpkin cake. My mom’s dressing and the cake are my two favorites. Oh and another one of my favorites that I eat year round is chocolate peanut butter oatmeal no bake cookies. Thanks to my aunt Ellen who is bringing those. They are so simple yet delicious. What are some of your favorites in the Thanksgiving meal? Comment below and share them with us.
Below is the recipe for the famous pumpkin cake.
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (Optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
For icing the recipe recommended a cream cheese icing but we just used a confectioners sugar glaze