Posted in History/Milestones/Fun Stuff!, Positive Monday

Welcome, 2018!

And since…

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Here’s a dose of Positive Monday!


This year, we’re going to let go and allow God. We’re going to leave behind what isn’t good for us and we’re going to make a promise to make time for ourselves whenever life starts crowding us. We’re going to put God first and hold onto the positives emptying the negatives from our lives.

May your 2018 be epic! God bless.

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Posted in History/Milestones/Fun Stuff!

Fall for Food 2: Pumpkin Pancakes with Cinnamon Syrup

Via here’s a yummy recipe for Pumpkin Pancakes with Cinnamon Syrup. Perfect for breakfast on Fall mornings!

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  • 1 cup flour
  • 1 1/2 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup canned pumpkin
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 tablespoon vinegar
For the Cinnamon Syrup
  • 1/2 cup butter (1 stick)
  • 1 cup granulated sugar
  • cup buttermilk
  • 1 tablespoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 t teaspoon baking soda


  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture, just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
For the Cinnamon Syrup:
  1. Melt the butter in a LARGE saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil.

  2. Once boiling, simmer for 2 minutes, stirring constantly. 

  3. Add baking soda–it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat. 

  4. Allow to cool for 10 minutes before serving — it will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.

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