HAPPY FRIDAY + SOME LINKS

Drying flowers is the best.  A few snaps just for fun. 

Hope everyone has a wonderful weekend! 

A few things I loved this week: 

Coffee & Coconut exfoliating scrub via Free People

Crushing real hard on this home, via sfgirlbythebay

A new couch is on our radar, this looks way too cozy

The cutest gingham sun dress for summer 

This guilded rim stemware from Anthropologie 

Unconventional studio portraits of dogs, so fun

This new Fitzgerald calligraphy print in my shop!

Really cute one pieces for summer via Urban Outfitters 

I love making boards organized by color, this one is really inspiring me right now

XO

EDIBLE GIFTS : PEPPERMINT CHOCOLATE COOKIE BARK

If you're up for some mad holiday baking this week, I highly recommend this simple and delicious cookie bark.  It's pretty ridiculous and super easy to make!

PEPPERMINT CHOCOLATE BARK COOKIES: 

2 cups flour

1/4 teaspoon of salt

1 cup (2 sticks) of unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1 large egg yolk 

6 ounces bittersweet chocolate chips

1 cup chopped candy canes or herseys candy cane kisses

2 ounces white chocolate

*Preheat oven to 350.  Spray 13 x 9 pan with non stick spray and line with parchment. You'll be using this as a "handle".  Beat butter in a large bowl until creamy.  Gradually beat in sugar.  Continue beating until the mixture is light and fluffy. Beat in vanilla then egg yolk. Gradually add flour and salt, beating on low just to blend.  Drop dough in prepared pan spacing evenly.  Use moistened fingertips to press dough evenly along the bottom of the pan.  Pierce dough all over with a fork.  Bake the cookie base for about 30 minutes, until light golden brown and the sides start coming away from the sides of the pan.  Immediately sprinkle chocolate chips on top and let stand until they soften, just a few minutes. Use a spatula to spread the chocolate evenly.  Immediately sprinkle chopped candy cane on top.   Separately, microwave and stir white chocolate in small bursts until smooth.  If it's too thick add a little vegetable oil.  Use a fork to drizzle the white chocolate on top.  Cool until white chocolate hardens, about 30 minutes. Using the paper as your handle, remove from pan and place on a cutting board.  Using a large knife, cut the bark into irregular shapes or squares if you prefer.

xox 

PUMPKIN CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

I made these for our Halloween party last weekend, but we all know pumpkin carries over to Novmeber / Thanksgiving.  I'm definitely not sick of it yet! There's something about the smell of fresh baked good lingering though the house that makes me feel more like it's fall (since it's still 80 degrees here).  I just really love an excuse to bake (and thankfully Hunter likes to eat).  

I used some substitutes to make my cupcakes gluten free, I've listed both ways.  (I adapted this recipe from Free People Blog) 

Here is what you'll need: 

3 cups all-purpose flour (or coconut flour for GF)

½ tsp baking soda

1 ½ tsp baking powder

¼ tsp cinnamon (more if you reallllly like cinnamon like us)

¼ tsp pumpkin pie spice 

3 eggs

1 cup coconut sugar (for GF or use regular granulated)

1 tsp vanilla extract

1/3 cup fat-free milk

1 15 oz. can pumpkin

2 tbsp honey

1 tbs pure maple syrup

½ cup oil

½ cup applesauce

Preheat the oven to 350° and prepare two pans with cupcake liners or cooking spray (makes about 24 cupcakes). In a large bowl mix dry ingredients; flour, baking soda, baking powder, cinnamon, and pumpkin spice. Using a mixer, beat the eggs, and gradually add the sugar until well combined. Mix in the pumpkin, followed by vanilla, milk, honey, maple syrup, canola oil, and applesauce. Once the mixture is smooth, mix in the dry ingredients and stir to combine. Pour the batter into pans and bake for about 22-25 minutes until the cupcakes are cooked through (use the toothpick trick to check them!).  

And now for the frosting! 

1 8 oz. package cream cheese, softened

4 tbsp butter, at room temperature

2 cups confectioners sugar

1 tsp vanilla

1 tbsp maple syrup

1/2 tsp cinnamon (again, more if you're cinnamon obsessed like me)

Using a mixer, beat the cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar, scraping the sides of the bowl as you go. Pour in maple and continue mixing until fully combined.  The frosting should be light and fluffy. Spread onto cupcakes and enjoy! 

Happy Friday! xox 

WEEKEND BAKING : FUDGE, PEPPERMINT BARK, & SUGAR COOKIES

A little weekend baking inspiration.  If you need a last minute gift or something to bring to a holiday party, I think something sweet and homemade is just perfect.  I can't believe how ambitious I got yesterday! It was fun to have my mom and grandmother over to help bake treats for everyone.  Hunter was the taste tester and he approved.  The bark is especially delicious and the fudge was super fast and easy.  Here are the directions and ingredients for all: 

CANDY CANE FUDGE: 

110 (this was about a bag and a half) candy cane herseys kisses (unwrapped of course)

1 14 oz can sweetened condensed milk

1/4 cup butter cut into pieces

crushed candy canes or peppermints 

*Spray pan with nonstick spray and line with wax or parchment paper so that it comes up two sides (you'll want to use this as a "handle" to pull the fudge out of the pan later on).  In a medium bowl (glass or pyrex) combine the kisses, milk, and butter.  Microwave in 30 second bursts stirring each time until smooth and melted. Pour the mixture into your prepared pan and smooth the top.  Sprinkle the crushed candy canes and press lightly so they stay.  Chill for at least two hours or until hardened. Use the wax paper like handles to pull the fudge out, remove wax paper and lay on cutting board.  Cut and serve or store at room temp or in the freezer. 

PEPPERMINT CHOCOLATE BARK COOKIES: 

2 cups flour

1/4 teaspoon of salt

1 cup (2 sticks) of unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1 large egg yolk 

6 ounces bittersweet chocolate chips

1 cup chopped candy canes or herseys candy cane kisses

2 ounces white chocolate

*Preheat oven to 350.  Spray 13 x 9 pan with non stick spray and line with parchment. Again, you'll be using this as a "handle".  Beat butter in a large bowl until creamy.  Gradually beat in sugar.  Continue beating until the mixture is light and fluffy. Beat in vanilla then egg yolk. Gradually ass flour and salt, beating on low just to blend.  Drop dough in prepared pan spacing evenly.  Use moistened fingertips to press dough evenly along the bottom of the pan.  Pierce dough all over with a fork.  Bake the cookie base for about 30 minutes, until light golden brown and the sides start coming away from the sides of the pan.  Immediately sprinkle chocolate chips on top and let stand until they soften, just a few minutes. Use a spatula to spread the chocolate evenly.  Immediately sprinkle chopped candy cane on top.   Separately, microwave and stir white chocolate in small bursts until smooth.  If it's to thick add a little vegetable oil (I had to).  Use a fork to drizzle the white chocolate on top.  Cool until white chocolate hardens, about 30 minutes. Using the paper as your handle, remove from pan and place on a cutting board.  Using a large knife, cut the bark into irregular shapes or squares if you prefer! 

For the sugar cookies, I just made classic cookies with vanilla frosting following these two recipes: 

Cookies / Frosting

HAPPY BAKING! 

xox

FESTIVE HOLIDAY FAVORITES

these and more favorites here

A few favorite holiday pins from the past couple weeks.  Some of these images are so cozy and make me excited for cooler weather to come.  Decorating wise, we kept it simple this year.   I'm loving the geometric ornaments and advent calendars.  I plan to wrap with kraft paper, twine, and a bit of greenery. I love making handmade tags or adding some type of extra special touch on packaging.  Mismatched red plates would be so cute for holidays parties. Also, I haven't baked a bit yet...I need to find something peppermint / chocolate filled and get to work! 

HALLOWEEN WEEKEND SCENES

As usual, a few instagram / iphone snaps from my weekend.  If you haven't already noticed, I LOVE Halloween (holidays in general) so this was definitely a fun weekend!  We dressed up Friday night for a halloween party, I was a witch and Hunter let me paint his face like a crazy skeleton.  Other than the party, we had lots of down time.  I was happy to catch up on some work, finish editing lots photos and get some fall baking in.  

I also got new custom blinds installed in my office on Saturday, not a very exciting improvement, but a necessary one.  Now I get to hunt for some awesome new curtains to jazz the windows up.  

This week will be spent gearing up for my mom and I's annual art show this Friday and Saturday.  I have lots of new things for the holidays in progress.  I can't wait until my Christmas collection comes back from the printer...more on that soon! 

Happy Monday! 

ICED PUMPKIN SPICE COOKIES

I made these pumpkin spice cookies for the first time over the weekend...they were reallllllly good.  I can't even tell you how many Hunter ate.   I thought this recipe was a pretty perfect mix of spice and sweet, not one being more overpowering.  Before all things gingerbread starts taking over, whip up a batch of these babies, you won't regret it: 

You will need:

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder 

2 teaspoons ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon salt

1/2 cup butter, softened 

1 1/2 cups white sugar 

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract 

For the icing: 

2 cup confectioners sugar 

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract 

1. Preheat oven to 350.  Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt then set aside

2. Cream together butter and white sugar.  Then add pumpkin, egg, and vanilla to the mixture and beat until creamy.  Mix in dry ingredients.  Drop onto cookie sheet by tablespoonfuls and flatten slightly. 

3. Bake for 15-20 minutes.  Cool cookies than drizzle glaze with a fork. 

4.  To make the glaze: combine the confectioners sugar, milk, butter, and vanilla.  Add milk as needed for drizzling consistency. 

Happy Baking! 

GLUTEN FREE LAVENDER COOKIES

Are you ready for a delicious treat?!

I'm really into these lavander shortbread cookies (thanks mom).  I posted some she made me on instagram last week and decided I needed to try my own and share the adventure with you. I'm going to give you some options...so in case you're not a freak like me (aka trying to live dairy & gluten free) you can make them the "normal" way.  Have fun, enjoy, and share a few! 

Lavender Shortbread Cookies: 

5/8 cup butter  (earth balance for dairy free)

1/2 cup white sugar (or lower cal sugar substitute of your choice)

1 egg (egg beaters for dairy free)

1/2 teaspoon vanilla 

1 tablespoon lavender flowers 

1 1/2 cups all-purpose flour (gluten free baking flour)

*the original recipe called for an optional extra 1/2 cup sugar and 1 tbsp lavender for decoration, my mom said it was too strong so I left that part off as well, but that's up to you! 

Preheat oven to 350 degrees 

Grease cookie sheets 

Cream together the butter and sugar

Beat the egg and blend it into the butter and sugar

Add vanilla, mix in lavender flowers, and the flour

Drop by taespoonfuls onto cookie sheets

Bake 15-20 minutes or until golden

Remove to cooling racks and sprinkle with decorative sugar (optional)

*I ended up taking mine out at about 10 minutes, I'm not sure if it was due to the substitutions I made so you might want to start at 10 and check on them so they don't burn.

xoxo 

EATS : GLUTEN FREE HOMEMADE GRANOLA

I love making a huge batch of homemade granola to snack on.  It's the perfect healthy treat.  This happens to be gluten free and very low in sugar.  I buy all ingredients in bulk from our local health food store.  I'm not so good at following recipes so I just throw in my desired amount of each item.  The oats, sliced almonds, and shredded coconut are the main part.  I add around 4 cups of rolled oats (I used gluten free), 2 cups of sliced almonds, and about 2 cups of coconut.  I added pumpkin seeds, walnuts, raisins, dried apricots, and pecans.  You could do about a cup of each of these to make a large amount. Again, I buy all of this in bulk and the raw, unsalted versions. It will stay fresh and last you while!  Lay all your ingredients out on a cookie sheet.  I sprinkled cinnamon, raw agave nectar, and a small spoonful of coconut oil over the top.  This was the first time I used coconut oil, Hunter and I both agreed it was the best batch yet.  The original recipe calls for olive oil and honey if you want it a little sweeter, but I am trying to cut sugar from my diet!  Set the oven to 350 and baked for about 25-30 minutes.  I start checking on it around 25 minutes, it should be golden brown and crunchy.  I always look at the coconut to tell when it's ready since it gets real toasty looking!  

Happy Snacking!

SIMPLE VALENTINES DIY

Last minute, I decided I needed a couple of treats for family and friends in honor of Valentine's day... So here are a two cute and quick things I threw together...

 These arrows will make cute gift toppers or even cut them in half and stick them into a cake or cupcakes.  You just need colored paper, feathers, gold wire, small wooden dowels, scissors, and double sided tape.  I wrapped the feathers on one end with the wire, cut out hearts like they teach you in elementary school (folding paper in half and cutting your heart), then used double sided tape to stick two hearts together on the other end of the stick.  I mean, they're just cute. 

HOW SWEET IT IS

1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9

Just a few sweet treats and some baking inspiration for Valentines day tomorrow. And because these pictures are just plain pretty. 

Some believe the way to a mans heart is...well...through food. 

That is fairly accurate for my man...

Off I go to bake something special!

xx