Saturday night didn’t end well for my guys. 24-23 for a last minute BYU loss? It was like our evening as a family began at an amusement park and ended up in a morgue. There were moans, groans, screams and yes, even tears. And then the house was silent as everyone fell off to sleep, trying to forget about the tragedy that just ensued. Except for me:). I was still riding on the highs of the day! Oh, I offered my dose of sympathy to each mourning child…and the husband, as I kissed everyone goodnight. But while I was disappointed in the outcome of that game, I was still replaying the scenes of the best game of the day in my mind.
After two years of only playing the obligatory 10-15 plays per game with his previous team in Pleasant Grove, Ashton had the game of his life Saturday morning helping his new team in Highland win their game, scoring TWO passing touch downs, performing a QB sack, a couple solo tackles, and several other tackles and important blocks. It was amazing! There is truly nothing more rewarding as a parent to see a child who has worked with such dedication to finally achieve some success. To see the happiness in Ashton at having done so well after sitting for so long basically on the sidelines was beyond joyous for me and Seth <3.
And so how did I celebrate this little family victory on that beautiful, crisp, almost autumn day? I made pumpkin bread, of course! Combined with the scents of Seth’s Molasses Crinkles also getting whipped together and white chicken chili for dinner, our home was a very happy place on Saturday:).
For this mama, that is way too much glad to be spoiled by a BYU football last minute loss. The truly important game of the day was a success. Also, Fall!!!! Nope, no need for sadness at all.
For those feeling similarly excited about the coming of cool in air, crimson and gold on the trees, and crunch under your feet, here’s a little pumpkin love from our house:
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- ¾ cup vegetable oil
- 1 {5.3 oz.} carton vanilla greek yogurt
- 3 cups flour
- 2 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. baking soda
- Semi-sweet chocolate chips
- White chocolate chips (optional)
- In large bowl or standing mixer cream together the eggs, sugar, pumpkin, oil, and yogurt. Sift together the remaining dry ingredients in separate bowl then add to creamed mixture. Stir just until well combined. Fold in desired amount of chocolate chips ( I usually do about a 1½ cups semisweet and ½ cup white).
- Pour into greased loaf pans. Bake at 350 degrees for 50-70 minutes, until toothpick inserted near the center comes out clean.
- Cool for about 10 minutes before removing from pans.
Oh, and I think Seth may be releasing his Molasses Crinkle recipe shortly as well.
Happy Fall, everyone!
Excuse the voice crack in the video. I was a little excited.
I can’t wait to give the recipe a try!