Monday, November 13th, 2017
Wow so this month flew by and I have been totally MIA due to travels, family stuff and holiday prep. I wanted to share this greeting card I designed for Hallmark that is now in stores (like Publix, CVS, Walgreens, etc – look for the “signature” pop outs in the card aisle!). I love how this turned out with the lettering in copper foil, Hallmark always does the most beautiful job with finishing touches. Can you believe it’s almost Thanksgiving already? I’m excited for the holiday season and will be popping in here more frequently with some fun holiday posts. Happy Monday everyone!
Saturday, October 14th, 2017
Happy Weekend! Here is a super easy treat to make for a Halloween gathering or just keep on hand for general snacking purposes. The sweet and salty combo is perfect.
In a large mixing bowl add 4 cups of chex cereal, 2 cups of pretzels, and whatever mixed nuts your heart desires (we used raw unsalted almonds, cashews, and walnuts). Add a cup of honey, 4 tablespoons of cinnamon, 2 tablespoons of pumpkin spice seasoning. Stir to evenly cover the dry ingredients. On a baking sheet lined with parchment paper evenly spread out the mixture and bake for about 25 minutes on 350 degrees. Once the mixture cooled we added candy corn and coffee nut M&M’s. I did about a half cup of each but you literally can add whatever you want, this is not a recipe you can really mess up. You could also follow a traditional chex mix recipe and add in the Halloween candy but I was trying to keep ours a little lower cal.
Thursday, October 12th, 2017
Fall isn’t quite in the air yet here in Florida but how can one resist making your nest feel just as cozy than if it was nice and crisp outside? I’ll just turn the AC down to 60 and wait for it to happen for real 🙂
I haven’t accumulated too many fall decorations so I thought I wouldn’t get too holiday specific, I wanted to make sure if I spent the money I could use my decorations for November as well. I also have been dying to use this beautiful table runner from Anthropologie so throwing some heirloom pumpkins in complimentary pastel hues was the perfect fix. We pick cotton when we go to visit my grandparents in South Carolina so I love to put it in tiny medicine jars around the house. The concrete candle holders are old from Anthropologie (that I got on sale for $5 each), I’m constantly moving these guys around since they match everywhere.
The wooden leaf garden and creepy hand candy bowl are from Michaels (halloween is already 60% off so these were literally $3 each). The velvet pumpkins are from Target.
Blade looking cute as ever (in my humble opinion). The pink pots are Anthropologie. Macrame hangers were thrifted and crab knocker is from Ebay. Our plants are still recovering from Irma but the front door is looking somewhat cute again. The giant pumpkins and heirloom pumpkins are $5.99 at Publix!
Cat Pillow Emily & Meritt @ Pottery Barn Teen // Beaded Pillow West Elm // Fur Stool Target // Curtains Urban Outfitters // Macrame Pillow & Rattan Chair Thrifted
Angie’s pumpkin spice…yes.
Monday, October 9th, 2017
In the spirit of October I was wanting to try out a new pumpkin recipe this year. At Hunter’s request these whoopie pies were the winner for our weekend baking adventure. These are insaaaanely good! Make sure you have somewhere / one to take some too so you’re not stuck eating them all because it just might happen 🙂 This makes a decent sized batch so they would be perfect for sharing at a Halloween party. Plus they are really cute.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 Tablespoons cinnamon
½ teaspoon ground nutmeg
1 cup sugar
1 cup dark brown sugar
1 cup vegetable oil
3 cups (about a can and a half) chilled pumpkin puree
2 large eggs
1 teaspoon vanilla extract
CINNAMON MAPLE CREAM CHEESE FROSTING:
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
3 Tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
Preheat oven to 350 and line baking sheet with parchment paper. Mix the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl then set aside. In a separate large bowl whisk the sugars and vegetable oil together. Then add in the pumpkin and continue to whisk. Lastly, add the eggs and vanilla until combined. Then sprinkle in the flour mixture and whisk until completely combined. Drop spoonfuls of dough about one inch apart on the prepared baking sheet. Bake for 10 minutes. This makes a lot of cookies so I prepared an extra baking sheet so I could pop them in and out of the oven while working on the frosting. For the frosting use a large bowl with an electric mixer to beat the butter. Add the cream cheese and beat until combined. Add in the powdered sugar, make syrup, vanilla and cinnamon and beat until smooth and combined. Do not over beat so that the mixture stays thick. After the cookies are completely cooled turn half of them upside down. Spoon frosting into the center and place another cookie on top (flat side down) pressing lightly to even out the frosting. Refrigerate for an hour or so to make them firmer, although we served them right away and they were perfect. (this recipe is adapted from a couple other standard whoopie pie and cream cheese frostings I read online)
Happy baking! XO
Sunday, October 1st, 2017
Inspiration photos sources on my board here // Free People Corduroy Dress // J.Crew Plaid Blazer // J.Crew Tan Coat // Gucci Bag // Chanel Eye Palette // Anthropologie Fringe Pillows // UO Fur Pillows // Pom Pom Flats
Happy October! The best month. SO excited to welcome fall and the sort of, kick off to holiday season. Here’s to making the last quarter of 2017 THE BEST!
We are enjoying crisp weather at my grandparents house in South Carolina for a few days. It’s been so nice to relax and celebrate my grandmother turning 90!! Such a milestone. She is a shining example of a life well lived.
Hope you are enjoying your weekend as well. XO