Celebrating Katie

Everyone gathered at our country bungalow for Katie’s birthday on the 27th of December. Be forewarned that this post has an overload of photos.

We started the day with Dear’s traditional Swedish pancakes that shifted from Christmas morning to Katie’s birthday morning. Dear is the partial Swede who cooks the pancakes perfectly and the accompaniments are always the same. Besides the pancakes you’ll find little smokies (all beef), sour cream, real maple syrup, fake maple syrup, boysenberry syrup, and non dairy yogurt and coffee.

Addy and JJ found the leftover ‘Christmas Crackers’ to pop!

Auntie LoLo and the littles ready to layer up and go outside and enjoy some snow.

We put on all our layers and headed outside for a little snow time. It didn’t last too long because we were in the single digits and teens for temps. That didn’t stop some of us from making snow angels!

It’s fun having a winter wonderland out your back door.

JJ needed help navigating the deep snow.

Dan worked on blazing a trail.

This snow was not compatible to sticking together to create a snowman.

Time to go back inside for a warm-up and some lunch. Errands, a nap for JJ and it was time for dinner and birthday cake!

We had Raclette for Katie’s birthday dinner. Everyone enjoyed cooking their meat and veggies and melting their butter and cheese.

Time for the family favorite Applesauce Spice Cake and some Creme Brulee.

“Happy birthday dear Katie, Happy birthday to you!

It was a Happy Birthday we all enjoyed.

Katie and Andrew hit the road for home early on Tuesday and we were grateful to get the texts along the way letting us know about their journey and the text that said they were ‘Home Sweet Home’.

Butter-Pecan Pumpkin Bars

These Butter-Pecan Pumpkin Squares would be a nice alternative to Pumpkin Pie. They have a good base and the filling stays moist and is very similar to pumpkin pie filling.

Base Ingredients:

  • 1/2 cup sugar
  • 1-1/2 cups flour
  • 1/2 cup butter, softened

Filling Ingredients:

  • 1 – 15oz. can of pure pumpkin (2 cups pumpkin if you make your own)
  • 1/4 cup milk
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Topping Ingredients:

  • 1/2 cup brown sugar
  • 2 tablespoons butter, softened
  • 1/2 cup chopped pecans

Preheat oven to 350 degrees.

1. To prepare base: Combine sugar, flour and butter in a bowl with pastry cutter until crumbly. Press into 12 x 8 x 2 inch greased baking dish. Bake in preheated oven for 8 to 10 minutes until slightly browned and puffed. Set aside to cool.
2. To prepare filling: Combine pumpkin, milk, eggs, sugar, cinnamon, nutmeg, and salt with electric mixer until smooth. Pour over baked crust. Bake in preheated oven for 30 to 40 minutes or until slightly firm.
3. To prepare topping: Combine brown sugar and butter in small bowl with pastry blender until crumbly. Add nuts and stir to mix. Sprinkle over pumpkin filling and return to oven for about 10 more minutes until mixture is bubbly and browned.
4. Cool thoroughly before cutting into squares.
Yield: Approximately 36 squares, 2 by 2 inches.

I know, I know, you are all full with all the Christmas delights you had this past week. I found this recipe in my draft and wanted to post it so it would be handy for me to make for a little open house we are having on Sunday the 2nd of January. Today I’m busy preparing Katie’s birthday dinner and dessert treats. These pumpkin bars aren’t on the list for today.  Hope all is well in your corner.
This is from Katie’s party in 2020. This cake will be prepared again today because it is her favorite. Happy Birthday to our dear daughter.