Wednesday, October 20, 2010



via style me pretty

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Tuesday, October 19, 2010

Monday, October 18, 2010

pumpkin chocolate chip cookies

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
• MAKES 2 dozen

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

via all recipies

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today's inspirations:

things that made me smile today :)

via papery & cakery

inspiration board via gryphon-ny

via a merry mishap

via superficial snapshots

via rebecca ringquist

via joetta maue

via oh happy day

via an open [sketch]book

via confettisystem

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pumpkin pie pots

via inchmark

Make your favorite pumpkin pie recipe (like this one from Everyday Food - below). Double the recipe which should give you enough filling for roughly 20 little mason jars. Fill the jars, stopping about 3/4" from the top. Bake at the usual temperature, but start watching them carefully after about 25 minutes since they won't take as long to bake as a pie. Pull them out when the center seems set (about 35 minutes depending on oven variance). Let cool for an hour or so, then throw them in the fridge while you make the whipped cream.

Pumpkin Cream Pie DOUBLED RECIPE, via Everday Food Serves 20
  • 1 Basic Pie Crust, rolled and fitted into a 9-inch pie plate
  • 2 can (15 ounces each) pure pumpkin puree
  • 4 large eggs
  • 1 1/2 cup packed light-brown sugar
  • 2 teaspoon ground cinnamon, plus more for serving
  • 2 teaspoon pumpkin-pie spice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 2 cups heavy cream
  • 2 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 3 cups heavy cream
  • 1/2 cup granulated sugar

The whipped cream recipe includes a bit of unflavored gelatin, which you dissolve in some water and then fold in. The gelatin helps it keep its shape so it doesn't fall the way ordinary cream would when left out for a bit. Spoon some cream into each of your jars, filling all the way up to the top, and screw on your lid. Return your jars to the fridge until you are ready to serve. These can be made up to a day ahead.

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Wednesday, October 13, 2010

pink, pink, pink

Oct. is Breast Cancer Awareness Month - Check out these fab pink items, all whose proceeds support Breast Cancer research!

Simply Vera Wang Coin Purse at Kohl's $10

Simply Vera Wang Necklace at Kohl's $5

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Luving this leather/lace cuff w/ hidden pocket for cash from tovicorrie on etsy

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Support Local Music: Northwest Ohio

Don't miss my brother's band, Endless Road, live on Sat. Oct. 16th at the Hidden Valley Campground in Archbold, Ohio

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Monday, October 04, 2010

music luv

Buy it now! Luving the bluegrassy turn he has taken.
Dierks Bentley - Up on the Ridge

Fave tracks: Bad Angel, Fiddlin' Around

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