Tuesday, September 27, 2011

Stating the Obvious.

Fall is by far, my favorite time of the year. There is a crisp breeze in the air, turtlenecks are welcomed and acceptable,  football is in full swing and Pumpkins are the official fruit. Have I mentioned that I am obsessed with anything with the slight hint of Pumpkin? If you are an avid reader of my blog, you will notice that I have recently blogged about the Pumpkin Milkshake at Sonic, the Pumpkin Spice Latte at Starbucks and various sweet pumpkin treats.  Well, I have a new one for you...

This weekend, I found myself in the grocery store looking for Shock Top's new seasonal ale, Pumpkin Wheat. I found it - Thanks, Leigh Ann! 

After opening my first beer, I began to read the October issue of Country Living. I am now so inspired to buy a few pumpkins and let my crafting skills take flight.

Decoupage Pumpkins - Covered in either fabric or paper.

If I were to have a Halloween party, I would totally do this to my bookshelf.

Country Living has provided crow stencils that you can print from their website and paint onto pumpkins, windows, fabric, etc... The possibilities are endless!
I sure do love birds...

You can even use the templates to paint crows on plates! LOVE the idea.

Happy Fall!

Saturday, September 24, 2011

It Worked!

Recently, I have seen multiple people on Pinterest, pin a recipe for Pumpkin Bread which includes only two ingredients - Cake Mix and 1 Can of Pumpkin. I kept thinking and thinking about this until it drove me absolutely crazy. "How can this work?," I thought to myself. During class today, I found myself still think about this "recipe," that I went straight to the grocery store to purchase my ingredients after class.

Here we go!

After combining the two ingredients, I thought that the batter needed a little more flavor, so I added 1/2 Tablespoon on Cinnamon and 1 Teaspoon of All Spice. Pour into a large loaf pan, Bake at 350 degrees for approximately 50 minutes. 



Thank you Pinterest!

Monday, September 19, 2011

Simplicity Speaks Volumes

Everyone needs a little inspiration and motivation on a Monday, right? Hopefully, one of the post-it's
will help give you guidance through the week ahead!

Sunday, September 18, 2011

Weekend in Review

I went and saw a movie with my friend, Jenna.

I enjoyed my first Pumpkin Spice Latte of the season - Oh, how I love the fall!

I have never considered myself a competitive person, but it sure did not feel good 
to lose on Saturday. Unfortunately, after a 659 day, 17 game winning streak, 
my Auburn Tigers fell to Clemson. Nevertheless, I am 
so PROUD to be an Auburn Tiger!

I made the Pumpkin Snickerdoodles from yesterday's blog post, 
and they sure do taste just as good as they look...

I cleaned my house until it shined like the top of the Chrysler Building.

And, I caught up on my homework...

I hope your weekend was just as productive as mine!

Saturday, September 17, 2011


If you ask me about my all time favorite dessert, I will give you not one second of hesitation. It's easy - Pumpkin Pie! Yet, it is not any pumpkin pie, it is my Grandmothers pumpkin pie with homemade buttermilk pie crust, topped with a heaping spoon fool of cool whip.

Lately, I have really enjoyed reading the various pumpkin desserts making their appearance on Pinterest.  Now, all I have to do, is determine 
which one I want to make first...

Saturday, September 10, 2011

Cinnamon Roll Cake

One of my classmates had the idea of a potluck breakfast before the start of class today. "What should I bring?," I thought to myself. Duh - Cinnamon Roll Cake! About 2 years ago, I was at a friend's baby shower, and the hostess had made this cake, yet it the muffin/cupcake form; I can honestly say that I have been dreaming about this sweet treat ever since. And, since it has the words 'Cinnamon Roll' in the title, it is perfect for breakfast, right? So, the time has come...Here we go:

Ingredients and Directions: 

Yellow Cake Mix
4 Eggs
3/4 Cup Oil
1 Cup Sour Cream
*Combine the 4 ingredients above by hand, pour 
into a greased 9x13 baking dish.

1 Cup Light Brown Sugar
1 Tablespoon Cinnamon
*Mix brown sugar and cinnamon and then sprinkle evenly over the top of the cake batter. Using a knife, swirl into batter. Bake at 325 Degrees for approximately 35 minutes, until a knife can be inserted into the cake and removed clean. 

4 Tablespoons of Cream Cheese, Softened
4 Tablespoons of Butter, Softened
1 1/2 Cups Powder Sugar
1/2 Teaspoon Vanilla
1/8 Teaspoon Salt
4-5 Tablespoons of Milk
* While the cake is cooling beat together all of the ingredients above, expect for the milk, with an electric beater. Slowly add the milk until you have reached your desired consistency. (I left mine somewhat thick.) Spread frosting on cake before serving - Best served warm.


Friday, September 9, 2011

The Comeback Kids

Auburn's 2011 Pre-Game Trailer

Last Saturday, the football announcer had a great point, "It does not matter how you play in the beginning of the game, it is all about how you finish."

Unfortunately, Auburn is often the prime example of this statement. Last week was a
stressful game for sure, there was nail biting...

and palm sweating...

and heart pounding...

But, as the classic comeback kids, my Auburn Tigers achieved victory!
(2 Touchdowns in the last 2 minutes and 30 seconds no less.)

Unfortunately, I will be unable to watch tomorrows game against Mississippi State, so I am sending my well wishes now. I will be thinking about you during every minute of the game (even though I will be in class).

War Damn Eagle!

Tuesday, September 6, 2011

Blueberry Blondies

Maybe it is because I recently changed my blog background color  to blue, but I have been craving blueberries. Therefore, I decided it was time to try a recipe that I stumbled on a few months back. What is a Blondie you ask? A Blondie is similar to the texture of a brownie, but instead of cocoa as the main ingredient, brown sugar is the star of the show. Adding fresh blueberries to this delicious recipe, makes it a treat that can be enjoyed at any time of the day.

1 Cup Fresh Blueberries
1 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Stick of Butter
1 Cup Light Brown Sugar
1 Teaspoon Vanilla
1 Egg

  1. Preheat your oven to 350 Degrees.
  2. Combine flour, baking powder and salt in a small bowl and set aside.
  3. In a saucepan, melt the butter. Add brown sugar and whisk until combined. Take off the stove top and allow to cool. Once it has cooled whisk in vanilla and egg.
  4. Gradually add flour mixture to the butter mixture. Whisk until combined and then pour into a 9x9 buttered baking dish.
  5. Sprinkle blueberries on top, and bake for approximately 25 minutes. Blondies are finished when a knife is inserted and is removed clean.

Friday, September 2, 2011

Let the season begin.

Every football season must begin on the right foot; therefore, I thought it was only appropriate to have my blog dressed in Auburn colors to support the reigning National Champions, Auburn University.

Here is to a season of safety, loyalty, confidence and passion!

I am SO proud to be an Auburn Tiger!

Thursday, September 1, 2011

Stuffed Zucchini

I have been reading a lot of recipes lately for Stuffed Zucchini. The craving finally set in, and it was time for me to give it a go! There are many varieties of Stuffed
Zucchini, here is what I did. Enjoy.

3 Zucchinis
1/2 Small Onion
1/2 Bell Pepper (Red, Green or Yellow - Your Preference)
3 Cloves Garlic
1 Tomato
1 Tablespoon Tomato Paste
1 Tablespoons chopped basil
3/4 Cup Panko Breadcrumbs
1/4 Cup Shaved Parmesan Cheese

*Preheat oven to 350 degrees*

1. Cut 2 of your zucchinis in half, lengthwise. Using a spoon, scrape out the inside, removing the seeds.

2. Dice up the remaining zucchini, onion, bell pepper and garlic and saute in a skillet with 1 Tablespoon of butter for about 5 minutes. To the saute, add the diced tomato, tomato paste and the Basil. Continue cooking for 1-2 minutes. Remove from heat, and scoop into the hollow zucchini. 

3. In the same skillet, brown breadcrumbs. Remove from heat and stir in the shaved Parmesan cheese. Sprinkle bread crumbs on Zucchini and place in the oven for approximately 15-20 minutes, until the zucchini can be pierced with a fork.

4. Time to eat!