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"

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