sometimes life is homemade and then there's Costco.......

I should start this post by saying that I am thankful for Costco during the crazy times of life.  Like yesterday, for example, I really wanted to bake something for our dinner at church, but in the end, buying pumpkin loaf bread from Costco won.  I've come to realize over the last several weeks that keeping things low-key is best when very pregnant.  Low-key, you know, like moving at 35 weeks pregnant, wink wink! 

I loved it when a little lady raced around me and cut me off at Costco in order to get to the "receipt checker" first.  I wanted to say, "lady, seriously, I know I'm pregnant, but I can't be going THAT slow, can I?!".  On second thought, let's not answer that..........

God has been teaching me that everything will get done when it is supposed to get done.  I was learning this lesson at the end of my pregnancy with Graeme as well.  He came two weeks early and we weren't nearly done with his room.  And you know what?  Everything worked out.  And it will this time too.  Every box will ( eventually ) get unpacked, every lamp will find it's light-bulb, and every toy will find a place to be stowed.  Well, probably not to that last one, haha!

All of this to say, God has been good.  I need to rest in the fact that he has everything under control.  The cankles, the waddling, the unpacked boxes, the handsome-but-sometimes-cranky Graeme-bear, and the funny Costco moments. ( And boy was that pumpkin bread yummy this morning for breakfast! )

By the way, I have a can of organic pumpkin that is waiting to be made into scones this week.  I thought I'd share the recipe.  Rumor has it that this recipe is from Starbucks, and I'd have to say, they're pretty darn good!

2 C flour
7 T sugar
1 T baking powder
1/2 t salt
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
1/4 t ground ginger
6 T cold butter
1/2 C canned pumpkin
3 T half-n-half
1 large egg

Spiced Glaze:
1C plus 3 T powdered sugar
3-4 T milk
1/4 t ground cinnamon
1/8 t ground nutmeg
pinch of ground ginger
pinch of ground cloves

To make the scones:
Preheat oven to 425 degrees. Lightly oil a baking sheet or line with parchment paper. Combine flour, sugar, baking powder, salt and spices in large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. Set aside.

In a separate bowl, whisk together pumpkin, half-n-half, and egg. Fold wet ingredients into dry ingredients. Form into a ball. Pat dough onto a lightly floured surface and form it into a 1-inch thick circle. Cut into 12 pie-pieces. Place onto prepared baking sheet. Bake for 13-15 minutes or until light brown. Let cool on wire rack.

For glaze, combine ingredients and drizzle over cooled scones. Allow at least 1 hour to let icing dry before serving.

( The kind soul that gave me this recipe also mentioned that they froze half of these right away (after the icing dried) and they tasted fresh when thawed. They mentioned too, that they did not have half-n-half so they used milk and added 1t veg. oil and they turned out fine. )

happy mondaying!


  1. That bread does look delish! And I'm sorry to say that the box of Annie's mac-n-cheese from Costco has found its' way into my home ;) You gotta do what you gotta do, right? Just a few more weeks for you!!!

  2. Melody--ooohh! I didn't know that Annie's had mac-n-cheese! I'll be looking for that on my next trip! ;-) I hope you are feeling well!

    Katie--they are really good--which I totally expected because I am pretty sure I got the recipe from either Kris or Sue (Helland) ;-)


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