Opps, I'm out of order! Thanks Giving Day!

I love Thanksgiving. We drove up to Logan and spent Thanksgiving with my Mom's family at her sisters house. I love spending time with my family, talking to my brother and seeing cousins and Aunt's and Uncles.
My assignment was to bring dessert. The problem with that is that everyone is so full. I decided to to find something light but yummy. I made...

Spiced Pumpkin Mousse Trifle

(Rachael Ray)
3 cups heavy cream
One 15-ounce can pure pumpkin puree
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
Pinch salt
One 7.5-ounce jar marshmallow cream
3 cups chopped gingersnaps, plus crushed gingersnaps for sprinkling
3 tablespoons dark rum
1. Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.2. In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt. Fold in half of the marshmallow cream, then half of the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.3. In a medium bowl, sprinkle the gingersnaps with rum.4. Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.

Instead of using gingersnaps I made pumpkin bread and tore it into chunks. I crushed gingersnaps and sprinkled them on each layer. The bread was so light and yummy, we ate one of the loaves the night before. It was gone in minutes.

Pumpkin Bread

3/4 cup(s)
(1 1/2 sticks) unsalted butter, softened
1 cup(s)
firmly packed dark brown sugar
1 cup(s)
sugar
3 large
eggs
1 cup(s)
pumpkin purée
1/2 cup(s)
buttermilk
1 teaspoon(s)
pure vanilla extract
2 cup(s)
all-purpose flour
2 teaspoon(s)
baking powder
1 1/2 teaspoon(s)
ground cinnamon
1 teaspoon(s)
baking soda
1/2 teaspoon(s)
ground nutmeg

DIRECTIONS
Preheat oven to 350 degrees F. Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs and mix until smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. Alternate adding the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
Cook 35 min.

I made 2 loaves.

After dinner we talked and the kids played with Grandpa.

So on the night of Thanksgiving the boys in Robert's Family get together to play computer games all night. It has been a tradition. So this year we decided to have a girls night. We sent all the little boys with their daddy's and the girls with us. We had so much fun to all hours of the night. We dyed Sarah's and Abby's hair and then all got haircuts from Abby. The little girls played and played. They had so much fun having a sleep-over. After we had done the hair we decided to make our own facial stuff. Yuck! But we had fun, what a crazy night! I love all my sister-in-law! We have a great time together!