Time to Decorate

It's time!

To bring

out the

Christmas

decorations!

 (Image via: Thrilled)

 First 

thing...

Find a tree!

I know I know...

... I have

been gone

for some

time.

But

I do

have a

good

reason...

I was

super

busy.

So here

is something

that I am

excited

for!

Tree Skirt

The season

is almost

here.

It's about

time to

bring out

the

Christmas

decorations.

But...

I am in

dire need

of a

tree skirt!

I wonder

how hard

it would be

to make

this?

I found

it on...

Garnet Hill

Butternut Squash & Coconut Curry Soup

The weather

has been

so cold

recently...

and I

love it!

Perfect

weather

for soup.

Butternut Squash & Coconut Curry Soup

Adapted from Epicurious

1 tablespoon olive oil
1 cup chopped onions
2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)
1 cup chicken broth
1 1/2 tablespoons minced seeded jalapeño chili
1 tablespoon minced garlic
1 cup canned unsweetened coconut milk
1 teaspoon Thai red curry paste
12 ounces dried Asian noodles 

 

1. Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. 

2. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes.

3. Stir in coconut milk and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt. 

4. Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. 

5. Place some of the noodles in a bowl and pour the soup over the top...and enjoy!

 

 

Posted 2 Year Ago: "Hey Jude"

Morning Fashion

I was

eating

breakfast

this morning...

...when I

stumbled

upon this

beautiful

outfit!

Found on: Chictopia

Bouquet

 What a

wonderful

idea!

 

A glass 

bouquet

to carry

down

the isle. 

I found

this beauty

on the site:

100 Layer Cake

It Snowed!

It snowed

yesterday!

(image via: flickr)

And
it is
going to
continue
to snow
for the
next
4 days!

I truley
love
this part
of the
year.



Posted 2 Years Ago: "Lost"

Seasons in Trees

I love

this

calendar...

By

Karin A. 

Heidi Lender

Stand on a bench. 

Make sure it’s Monday. 

Wear something pretty.” 

That

is the

inspiration

and

reason why

artist...

Heidi Lender

...took these

self-photos.

I think

they are

just

beautiful.


Posted 1 Year Ago: "People" and "Relaxation" 

Jane Eyre

So

Excited!

This is

probably

one of my

all time

favorite

books.

Posted 1 Year Ago: "2 Weeks in a village"

and... "Jiri" 

2 Years Ago: "Took a bit longer"

German Apple Pancake

I love

Saturday

morning

breakfast!

And

I love

German

Pancakes.

Here is

a yummy

way to

spice up

the recipe.

German Apple Pancake

4 tbsp butter

2 tbsp brown sugar

1 tsp cinnamon

1 apple cored and sliced.

3 eggs

2/3 cup milk

2/3 cup flour

1/2 tsp vanilla

1/8 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp salt

1. Preheat oven to 450 degrees.

2. Melt butter in a large skillet on medium heat. Add the brown sugar and 1 tsp of cinnamon and stir. Then add the apples and saute until the apples are softened. Remove from heat.

3. Mix the remaining ingredients together and pour into the skillet over the butter and apples.

4. Bake for 20 minutes.  Yummo!

Sparkle Thots

Here

is some

beautiful

jewelry

to brighten

your day.

Created by:

Sparkle Thots

Jules Reid

I love

these

designs

by...

Jules Reid

Pear Upside-Down Cake

I am

beginning

to realize

how much

I just

LOVE

Upside-Down

Cakes!

Pear Upside-Down Cake

1 Pear, sliced

1 1/4 cups flour

1 tsp baking powder

1/2 tsp salt

1 stick of butter
1 cup sugar
2 eggs
1/2 cup milk

6 tbsp butter
6 tbsp sugar
pinch of cardamon
pinch of cinnamon
pinch of nutmeg


1. Preheat oven to 350 degrees.

2. Melt 6 tbsp butter in a saucepan and stir in the 6 tbsp of sugar until well incorporated. Once the mixture is nice and smooth add the cardamon, cinnamon, and nutmeg.  Pour mixture in the bottom of a cake pan. 

3. Arrange pear slices in the cake pan on top of the poured caramel mixture.

4. In a large bowl mix the flour, baking powder, and salt. Set aside.

5. In a separate bowl, cream the butter and sugar together until smooth. Add the eggs one at a time until fully incorporated.

6. Alternately mix the four mix and the milk to the creamed mix. Mix until smooth.

7. Pour into cake pan on top of the pears and bake for 50-60 minutes.

8. Once done, remove from oven and immediately turn upside-down onto a platter. 

9. Watch the yummy gooey caramel drip down the sides of the cake...and enjoy!

Living Room Love

Loving

this!

Via: Design*Sponge

The Kissssing Blog

I found

a new

blog

that

I just

love.

It's called...

Kissssing

Here

are a

few

of my

favorites!

Radical Face

I have been

listening

to this

album

over and over

again!

Crumb Cake Muffins

Usually

I crave

something

sweet

in the

mornings.

But

on some

occasions,

like today,

not so much.

That

is why

I made

these.

Crumb Cake Muffins

Adapted from Everyday Food

1/2 cup rolled oats
1/4 cup packed light-brown sugar

2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup nonfat buttermilk
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 large egg whites, lightly beaten
 

1. In a medium bowl, combine oats, brown sugar, flour, and melted butter, and stir until thoroughly combined. Set aside.
 

2. Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. 

3. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. 

4. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. 

5. Whisk the egg whites (with an electric hand mixer) until soft peaks form. Fold the egg whites into the batter.  

6. Spoon batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. 

7. Bake about 20 -25 minutes. 

Eat Cake

This image...

1. Makes me

want to

watch

Marie Antoinette...

2. Makes me

want to

eat cake.

Image Via: We Heart It

Fall Lookbook

Once again...

Ruche has

done it.

Their

Fall Lookbook

is absolutely

amazing.

And that

is why...

I

Love

Ruche!

Miss Pandora

How

beautiful

is this

outfit!

From

Miss Pandora's 

lovely 

blog.


Posted 2 Years Ago: "Dreamy Drawings"

Got old books?

What

to do

with old

books?...

 Use them

for party
and holiday

decorations!

Via: decor8

Pumpkin Cheesecake Pots

What

is it

about

October

that makes

me want

to cook

everything

Pumpkin.

I do

try to

limit

myself

on how

much

pumpkin

I do use.

But these

were

delicious!

Pumpkin Cheesecake Pots

Adapted from Good Life Eats

1 cup graham cracker crumbs
1 tbsp butter, melted
8 oz. cream cheese
1/4 cup sugar
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 tsp vanilla extract
14 ounces pumpkin puree
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp cloves
1/8 tsp cardamom
1/2 cup chopped candied pecans
(to make the candied pecans, just toast them  in a pan with some sugar until the sugar melts and begins to harden around the pecan pieces)
 

1. Preheat oven to 350º.

2. Mix the graham crackers crumbs and melted butter until well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.

3. Whip the cream cheese, sugars, cream and vanilla with a electric mixer until smooth. Add the pumpkin puree, cinnamon, allspice, cloves, and cardamom. Mix until smooth.

4. Spoon a half of the graham cracker crumbs into four clear dishes, layer on a few candied pecans then divide half of the cheesecake mixture evenly between the dishes. Repeat the process a second time.

5. Garnish with whipped cream.  Refrigerate for 1 hour or until firm.

Posted 1 Year Ago: "Village"