Stefanie Hartman In The Press

Tag Archive | "Thanksgiving"

Happy Thanksgiving!

Posted on 22 Nov 2012 | Author Stefanie | Comments 1 comment | Tags

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Happy Thanksgiving to all my American colleagues!!  I love this time of year, a time to get together with family & friends and a time to eat way too much garlic mashed potatoes without guilt.  But most importantly a time to be thankful for what we have and who we are.

Happy Thanksgiving!I found this info-graphic today and it reminded me of what’s important in life.  This is what I am most thankful for.

We really have the power to create ourselves no matter which stage of life or business we are in.  Our thoughts lead to our actions and our actions create our reality and the life we live.

I wanted to share this quote from Melody Beattie with you:

Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.

Have a Happy Thanksgiving and Hug your Friends and family!

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Happy Canadian Thanksgiving!

Posted on 08 Oct 2012 | Author Stefanie | Comments No comments | Tags

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Happy Canadian Thanksgiving!

Happy Thanksgiving to ALL OUR CANADIAN FRIENDS enjoying this Holiday!

As entrepreneurs we certainly have lots to be thankful for.  Hope you enjoy the changing leaves, the fresh fall air, the pumpkin pies and roast turkey dinners with friends or family.

Last year I put my Mom’s best Pumpkin Cream Pie on my blog and it is just one of my favorite things, so check it out:

I cannot leave you without a great recipe for my favorite Pumpkin Spice Cake – Yumm!

I’ll be thinking of you today, and being thankful for you and all things.

Ingredients for the best Pumpkin Spice Cake:

  • 1/2 cup unsalted butter, room temperature
  • 1 1/4 cups light brown sugar
  • 2 large eggs
  • 1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted cake flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup buttermilk, room temperature

Cream Cheese Frosting:

  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 2 tablespoons pure maple syrup (preferably Grade A dark amber)
  • 3 – 3 1/2 cups confectioners’ (powdered or icing) sugar, sifted

For Garnish:
1/2 cup toasted and chopped walnuts or pecans


  1. Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Butter and flour  two – 8 inch (20 cm) cake pans.
  2. In the bowl of your electric mixer, beat the butter and sugar until light and fluffy (about 2-3 minutes).  Add the eggs, one at a time, mixing well after each addition.  Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices.  Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.  Divide the batter in half and then pour the batter into the prepared pans.  Bake for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.  Cool completely before frosting.
  4. Place the cream cheese and butter in the bowl of your food processor or use a hand mixer and pulse until smooth. Add the maple syrup and confectioners’ sugar and process just to combine. (Do not over process or the frosting will be too thin.) Adjust syrup or sugar until you have the right consistency.
  5. Place one of the cake layers, top side down, on a serving plate. Frost with a layer of icing.  Place the second cake, top side down, onto the first layer and frost the top and sides of the cake. Garnish with chopped nuts, if desired.  Refrigerate but bring to room temperature before serving

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Happy Thanksgiving

Posted on 25 Nov 2010 | Author Stefanie | Comments 4 comments | Tags

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I was thinking of you and wanted to send you a quick note to wish you a Happy Thanksgiving!

I hope you enjoy your  turkey, pumpkin pie AND next day turkey left-over’s, but especially the time with people that you love!
Many people tell me they spend so much time thinking about what they don’t have yet or what they need to achieve or receive in order to be happy.
This is a great opportunity to be thinking about what we do have right now and appreciate every bit of it.
Is it your health?
Is it your family and friends?
Is it your pet that greets you every time you walk in the door?
Is it your ability to create your own future?
Be thankful for the gift we have to think our own thoughts, and determine our own life.  Be thankful that no-one can take that away from you. We can even be thankful for our own life lessons.
So if life throws you a curve ball or gets you down, think about how warm you are in your bed under your covers and not shriveled in a doorway freezing on the streets. Or how you can go into a bookstore and buy any book to educate you on any religion or skill without censorship or fear of getting locked away in a prison cell.  Or about how many people would gladly change their life with yours to just have access to the opportunities you do, because they know they never will.
Lastly, be thankful for your best qualities of yourself.   I am very THANKFUL to YOU for being you and sharing your gifts with the world.  The world needs you, so thank you for putting yourself out there.
Love yourself & be kind to others!

Vow to live the best of yourself, everyday, starting today. 

I know I am thankful for YOU!
Happy Thanksgiving!
Warmest Regards,

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Thank you for being you!

Posted on 26 Nov 2009 | Author Stefanie | Comments 13 comments | Tags

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Wishing you a beautiful Thanksgiving whether you are enjoying it with friends and family or taking a relaxing time out for yourself.  How wonderful it is that we have a whole day devoted to thanking others and thinking about what we are grateful for.

I just wanted you to know that I am so grateful to have you in my life!  You are amazing.  You are valued and appreciated.  What you do and are meant to do on this planet is important – for yourself and others.

Together we will create the tomorrow you deserve and will enjoy and love.  That future is the reason of our partnership and purpose.

I thank you for all your support.  By taking my programs and allowing me to work with you, while I help you, you are in turn enabling me to live my purpose…helping others become who they are meant to be.   I am honored to be part of your journey and share this important job.

Funny Thanksgiving Joke that I received from Joe Polish and though you would enjoy it too!

A young man named John received a parrot as a gift.  The parrot had a bad attitude and an even worse vocabulary.  Every word out of the bird’s mouth was rude, obnoxious and laced with profanity.  John tried and tried to change the bird’s attitude by consistently saying only polite words, playing soft music and anything else he could think of to “clean up” the bird’s vocabulary.

Finally, John was fed up and he yelled at the parrot.  The parrot yelled back.  John shook the parrot and the parrot got angrier and even ruder.  John, in desperation, threw up his hand, grabbed the bird and put him in the freezer.  For a few minutes the parrot squawked and kicked and screamed.  Then suddenly there was total quiet.  Not a peep was heard for over a minute.

Fearing that he’d hurt the parrot, John quickly opened the door to the freezer.  The parrot calmly stepped out onto John’s outstretched arms and said “I believe I may have offended you with my rude language and actions.  I’m sincerely remorseful for my inappropriate transgressions and I fully intend to do everything I can to correct my rude and unforgivable behavior.”  John was stunned at the change in the bird’s attitude.  As he was about to ask the parrot what had made such a dramatic change in his behavior, the bird continued, “May I ask what the turkey did?”

Recipe for “Mayflower Cookies” sent from Judith Wilcox, these cookies were favored by those on the Mayflower Voyage baked at home, with family initials to provide a bond with distant relatives. No matter how long the journey they would remain moist due to the abundance of Rum.   Let me know how they taste if you make them!

Mayflower Cookies Recipe:
(from Jacquie Lawson Cards & Judith Wilcox)
Makes 2 dozen cookies.

Preheat your oven to 350F (180C).

½ cup (125 ml) unsalted butter
1 cup (250 ml) brown sugar
2 eggs
 1 ¼ cup (300 ml) pumpkin puree
2 cups (500 ml) cake or plain flour
1 tbs (15 ml) baking powder
1 tsp (5ml) cinnamon
 ¼ tsp (1ml) ground nutmeg
 ¼ tsp (1ml) salt
2/3 cup (150 ml) currants (or raisons)
Optional: couple of splashes of Rum

Take a large bowl and cream together butter & sugar.
Add the eggs and pumpkin puree (and rum): mix well.

Blend in flour, baking powder, cinnamon, nutmeg, salt and currants.

Drop spoonfuls onto greased cookie sheet and bake for 10 minutes.

Cool on wire rack.

Peace and Prosperity,

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