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"

The Ultimate Halloween Costume

Happy Halloween!

Halloween

is one

of my

favorite

holidays.

One day

I wish

that I

could

dress up

once more

and go

to a

glamorous

masked party.

I would

totally

wear this...

Found via: Thrilled

Posted 1 Year Ago: "For the past 2 weeks" and "Pokhara"
2 Years Ago: "The 31st" 

Halloween Party

Since

it is

Halloween

Weekend...

I thought

I would

do a

Halloween

post.

Wouldn't

this be

such a

fun party

to throw!

Found on:

Hostess with the Mostess

Little Cottage

Today...

I am

dreaming

of living

in this

little

cottage.

 Via: Dress Design Decor

Vintage Sari Quilts

I love

Saris.

And the

idea

to turn

them into

light

quilts

is so

lovely.

Created by:

Niki Jones

Pan-Roasted Butterflied Chicken

I feel

like

I am

finally

in the

groove

again.

Micah

was gone

for a few

weeks...

so I

literally

had toast

for each

meal.

Not good.

But

now that

he is

back...

I am

cooking

again!

Pan-Roasted Butterflied Chicken

Adapted from Rachael Ray

 

6 cloves garlic, peeled
4 tablespoons snipped flat-leaf parsley
2 tablespoons tarragon
2 tablespoons snipped fresh chives 

Salt and pepper
1/4 cup extra-virgin olive oil
1 whole chicken, washed and patted dry

1.  Preheat the oven to 450 degrees.

2. Using a food processor, chop together the garlic, parsley, tarragon, chives, 1 teaspoon salt. With the machine on, drizzle in 3 tablespoons olive oil and process until a coarse paste forms.

3. Gently slide your fingers between the skin and flesh of the chicken breasts and legs. Place breast side down on a cutting board, with the large cavity facing you. Using kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone. Open the chicken like a book, then flip over. Press down firmly on the top fleshy part of the breast until you hear the bone crack.

4. Using your fingers, stuff the herb mixture under the skin, spreading it evenly. Rub the remaining 1 tablespoon olive oil on the skin and underside of the chicken; season with salt and pepper. 

5. Place breast side up in a roasting pan and cook until the skin is golden and crispy or until an instant-read thermometer registers 165°, about 45 minutes. Let the chicken rest for 15 minutes before carving.
 

Posted 2 Years Ago: "Hello Monday"

Lauren Moffatt - Spring 2011

More

fashion

love
from...

Lauren Moffatt.

And the

series

is called:

The Honeymoon.

Lauren Moffatt

I love

love

love

the

designer...

Lauren Moffatt

Posted 2 Years Ago: "Soup Swap"

Living in a Tower

If you

are from

Seattle...

then you

might be

surprised

to find

that a

family

lives in the

pyramid

atop

Seattle's

Smith Tower.

Isn't that

just the

coolest

thing!

Via: The New York Times

Parisian Wedding Dress

I love

this

Parisian

Wedding

Dress...
 

 From the

lovely...

Cherry Blossom Girl.

Spiral Cellars

Oh my!

How
amazing
is this!

Via: Spiral Cellars

Plumo

I just

love

everything

at...

Plumo.

Here are

a few

samples

of the

lovely

things

they have.

Posted 2 Yeas Ago: "Second Half"

Antique Clock

I would

love

a clock

like this.

Perfect

for my

home.

Found via:

Little Green Notebook 



Posted 2 Years Ago: "Ode to Disney"
 

Beautiful Flapper - 1920's Fashion Movie

This

little video

puts a

smile

on my

face.

I just

love it.

Posted 2 Years Ago: "A Walk in the Parks"

1 Year Ago...I was in Nepal!

Tiny Prints

Invitations

like these

make me

want to

throw a

Halloween

Party!

They are

created by

Tiny Prints.

I just

love them.

And

 they have

Christmas

Cards!



Posted 2 Years Ago:  'Cranberry Bliss Bars"
(1 Year Ago: I was traveling around Nepal)

Pumpkin Spiced Cream Cheese Muffins

I made

these for

breakfast

this morning.

And

with my

first bite

I was

literally

saying

to myself

how good

they were.

Pumpkin Spiced Cream Cheese Muffins

Adapted from Ezra Pound Cake & Annie Eats

For Cream Cheese:

4 oz. cream cheese, softened
1/2 cup powder sugar

1/2 tbsp vanilla

For the muffins:
1 cup flour
1 cups sugar
1 tsp baking powder
1/8 tsp baking soda
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tbsp pumpkin pie spice
1/4 tsp. salt
1/2 plus 1/4 cups pumpkin puree
1 egg
1/6 cup vegetable oil
1/4 tsp vanilla


For the topping:
1/2 cup flour
1/3 cup sugar
3 tbsp butter, melted
1/2 tsp cinnamon


1. Heat oven to 350 degrees F. 

2. Cream Cheese Filling: In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and blend to combine. Form the mixture into a log on a piece of plastic wrap, wrap it, and freeze it for about an hour.

3.  Topping: In a medium bowl, combine flour, sugar, butter, and cinnamon. Set aside.

4. Combine the flour, sugar, baking powder, baking soda, and spices in a large bowl.

5. In a medium bowl, lightly beat the pumpkin, eggs, oil, and vanilla.

6. Make a well in the center of the flour mixture, and pour the pumpkin mixture into the well. Mix with a fork just until moistened.

7. Remove the cream cheese from the freezer, and divide it into 12 slices.

8. Fill the muffin cups with 1/3 batter. Place 1 slice of the cream cheese log right in the center of each cup, pressing the cream cheese gently into the batter without submerging it. 

9. Sprinkle some of the streusel on top of each muffin.

10. Bake until golden, about 23 - 25 minutes. Cool on wire racks.