This is Fruitcakey: # 3

This is one of my fave Etsy artists, and this is the cutest thing ever! Marvel at its adorableness, will you? I had a Halloween wedding and would have demanded someone get them for me...gah,2 years too late. Anyway, check out her FABULOUS Black and Pink Sweet Fuzzy Goth Stuff, she's Tara Fortin, and only Fruitcakey cause I dig her stuff. She might not actually be.

This is Fruitcakey # 3

My name Is Jennifer, and I am a Faerie lover. There, I said it!
This looks like fun, I say Road Trip! ( I have an Evil Tooth Fairy Costume I could dig out, ha ha!)
I am huge Dark Crystal Fan and had a fairy on my wedding cake....digging my geeky hole a bit deeper here, eh? Well, I do have freinds that live close by... Faerie Con.com

This is Fruitcakey: # 2 (baking is crafty!)

Want to make the best Pumpkin Bread EVER?
This recipie makes 2 loaves at a time and only uses on can of pumpkin! It's very much like cake!
...and even if you have never thought of adding the chocolate chips - DO IT!!!! Its sooo Fabulous, you'll make it for Thanksgiving, and Christmas, and just beacuse. I promise. Fruitcake's honor.

Hints: also add 1tsp Cinnamon and use Dark Chocolate chips - they taste better with the pumpkin! ( no really, and if your chicken, you have 2 breads, so give one some and the other none, geeesh!)

Emmy's Pumpkin Bread
2/3 cup shortening or 1 cup vegetable oil

2 2/3 cups sugar
4 large eggs
2 cups (or one can) pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup chopped walnuts or pecans
1 1/2 cups chocolate chips

In a large bowl, cream together the shortening or oil and the sugar. Beat in the eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.

Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

If desired, just before serving, drizzle with an icing made of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk. ( I have not done this, i don't think it needs more sugar!)

This is Fruitcakey: # 1

I'd like to share things that I think embody the spirit, essence, and spunk of being fruitcakey.
This wine was shared( and enjoyed!) with a friend over good conversation about art,life and why work sucks. :)