Friday, November 25, 2011

NOTW ~ Thanksgiving

Happy Cyber Monday! Is anyone doing some online shopping? I shopped on I ordered a Parka, hope it comes on time before I leave for upstate!

Here's my notw for Thanksgiving week. Loving the color combo! The orange is the same color from my NOTW ~ Orange Halloween Candy post. On the tips of the nails I added gold and silver glitter, it gives it that shine and I just have to add glitter or shimmer to everything! lol

The last two photos were taken without flash.

Wet n Wild Fastdry Nail Polish in Orange 222C (3 coats)
Wet n Wild Nail Polish in Fireworks (2 coats)
Seche Vite Base & Top Coat

Have a great week, I know I will have a great day today at the spa! ^_^ Finally gonna use my gift certificate from last Christmas!


Thursday, November 24, 2011

Pumpkin Snickerdoodles

Last but not lease on the pumpkin baking marathon! 

Pumpkin Snickerdoodles! These are super yummy and they go quick at my house with my growing brothers...haha This recipe will make a lot of cookies and I used a big ice cream scoop and cut that in half to make this recipe, and at that it still made a really big cookie!

This makes a really big batch so share them with friends and family! I had enough to share with two families! 

I love baking with spices cause the house starts to smell like the Holidays! Can't wait to bake some sugar cookies! ^_^

Pumpkin Snickerdoodles
Printer-Friendly Version
Yield: about 3-4 dozen cookies  Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Source: you can find this on Annies Eats


Dairy-Free, Soy-Free Pumpkin Pie

My boyfriend is lactose intolerance and he also loves pumpkin pie so you know I had to go on a hunt and find my boy a dairy free pumpkin pie. Well it didn't take me long to find one! ^_~

I didn't want to to post this until he had a piece or two. So far so good he didn't feel sick while eating this so he had another I did make this with eggs which he is allergic too, but I only used the whites not yolks. He doesn't seem to get sick when eating the egg whites plus he takes his lactose pills before eating anything with dairy in it.

Anyways I also had a piece and it was very delicious! He tells me that it was a little sweeter than the regular way I bake pumpkin pie but he didn't get sick and it didn't feel so heavy on the stomach.

I didn't have time to make my own pie crust this year, so I bought the frozen pie crust.

Dairy-Free, Soy-Free Pumpkin Pie

1/2 Cup Brown Sugar, firmly packed
1/4 Cup White Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg or Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
2 Large Eggs
1 15-ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Cup Regular Coconut Milk
1 Unbaked Pie Shell 

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve


Pumpkin Flan

Happy Thanksgiving to my readers!

I have to say I was looking forward to Thanksgiving desserts this year. I love Flan so when I saw this recipe online I just had to make it. I was glad I had some left over pumpkin puree to make some cookies afterwards! ^_~

If you don't like pumpkin, you can make it without it or add anything else you might like! The only thing I think I did wrong was set the temperature too high in the oven, next time I know to set it lower.

But besides that this was very yummy and super creamy. The caramel sauce tops it off!

Pumpkin Flan

1 1/4 cups granulated sugar, divided
1/4 cup water
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
6 ounces cream cheese, softened
1 cup pumpkin puree
5 eggs
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 teaspoons vanilla extract
Boiling water

Preheat oven to 300 degrees F.

For the Caramel:
Combine 1 cup sugar and water in medium, deep, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved, about 2-3 minutes.  Increase heat to medium-high, and boil, without stirring, until caramel turns a copper brown color, anywhere from about 10-15 minutes.
Using oven mitts, quickly and carefully pour the caramel over bottom and sides of a 10-inch metal pie plate or a flan mold.  That caramel will be screaming hot!

For the custard:
Combine the evaporated milk, sweetened condensed milk, cream cheese, pumpkin puree, 1/4 cup sugar, eggs, cornstarch,  spices and vanilla in a blender. Blend until smooth.
Strain custard mixture through a sieve over the caramel, into the pie plate or mold.  Arrange in a large roasting pan lined with a clean dish towel.

Pour boiling water into the roasting pan until it comes about halfway up the side of your flan vessel.  Bake for 50-60 minutes or until knife inserted near center comes out clean. The center of the flan should still jiggle a little when nudged.  Cool for about 30 minutes.  Chill in the fridge for several hours or overnight.

To unmold, run a sharp knife around the rim of the mold and gently shake to loosen. Invert onto a serving plate. 

Source: Sticky Gooey Creamy Chewy's Blog!


Wednesday, November 23, 2011

Preview To Thanksgiving Sweets!

Sorry I haven't been posting lately, just had a lost in my family, but don't worry cause I'm back and here's a sneak peek to tomorrow's blog post!

 That's all you get! lol Every recipe will be up tomorrow! So stay tune!


Thursday, November 10, 2011

Pumpkin Bread

When I think of Autumn I think of the smell of cinnamon and spices. The aroma of this recipe is so heavenly, your house will definitely smell like the holidays!

This pumpkin bread is a good to serve with dinner, or for breakfast with any type of spread you would prefer. It's more of a bread texture than a cake, but it taste good none the less!

By adding the raisins in boiling water it plumps them up and makes them soft to the taste. If you don't like raisins you don't have to add them or you can also add cranberry or anything any type of berry, fruit, and or nuts.

Recipe below enjoy!


Pumpkin Bread
makes 2 loaves

½ cup raisins
1 ½ cups all-purpose flour
1 ¼ cups whole wheat flour
½ teaspoon salt
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pureed cooked pumpkin (fresh, canned, or frozen)
¾ cup sugar
2 eggs
½ cup vegetable oil

1. Preheat the oven to 375 F. Plump the raisins by pouring the boiling water over them, letting them rest for about 10 minutes, then draining. Grease and flour two 9-inch loaf pans.

2. Sift together the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. In another bowl combine the raisins, pumpkin, sugar, eggs, and oil and mix well. Stir the dry ingredients into the pumpkin mixture all at once, and mix just until the dry ingredients are blended into the batter.

3. Transfer the batter into the prepared loaf pans and bake for 50 to 55 minutes. Let the breads cool in the pans for 10 to 15 minutes. Ease them out of the pans and continue cooling on a rack.

Wednesday, November 9, 2011

BIRCHBOX ~ November

Look what just came in today! ^_^ (doing a happy

So this months Birchbox is about Getting Gifty! With the holidays coming just around the corner and all the holiday shopping and planning this can be a great idea box for gift giving!

Let's take a look at this month's Birchbox!

This month includes...
Anastasia Beverly Hills ~ HydraFull Gloss in Sugar Pink
Guerlain ~ Shalimar Parfum Intial
Kerastase ~ Elixir Ultime
Thymes ~ Eucalyptus Body Lotion + Thymes ~ Kimono Rose body Lotion
Extra Treat ~ Two Paper Dolls ~ Ampersand Coasters

So far I've tried out Guerlain Shalimar Parfum Intial, which I don't like too much cause it's pretty strong for my taste. I like very soft smelling perfumes. The smell gave me a

I also tried out Thymes Eucalyptus Body Lotion, which I really like. Smells really nice and leaves my hands very moisturizing.

The Anastasia Beverly Hills HydraFull Gloss in Sugar Pink is a really pretty color and it's not that sticky for a lip gloss, which I love!

Anyways that's it for this November's Birchbox. I look forward to seeing what my fellow bloggers got this month, cause I know a lot of us gets different things every month!

Overall this was a good month! I look forward to trying out the rest of this months Birchbox!

Thanks for reading!



FOTD today is once again my Urban Decay Naked Palette!

It's my go to palette and my favorite by far! I seem to be using all the time! I can't part with it! lol

Here's a close up on my eye makeup.

Origins VitaZing
Maybelline Mineral Power Concealer in Sand
Maybelline Dream Matte Powder in Sand
Stila Sun shade 1
Coastal Scents 10-piece Blush Palette (matte pink)
Benefit High Beam

Sidecar (lid)
Darkhorse (crease)
Naked (crease to blend)
Virgin (highlight)
L'oreal Lineur Intense
Benefit BADgal Lash

Wet n Wild lipstick in 907c
Revlon Matte in pink pout

I've been feeling so much better these days! Also thank you so much for the lovely comments you guys leave me on my blog! It makes me feel so much better reading them!

I have been busy today baking in the kitchen so look forward to a new post tomorrow! and also check out my latest post on Chewy Chocolate Chip Cookies. I also have the recipe on there too!

Okay hope you guys having a great day!


Monday, November 7, 2011

Chewy Chocolate Chip Cookies

I was on a hunt for the best Chewy Chocolate Chip Cookie recipe, and I think I've found one!

I'm not really into baking crispy cookies, unless it ginger snaps, but I've noticed a lot of the chocolate chip cookie recipes I've been baking were coming out a bit crispier then I wanted. I don't know if it was the recipe, cookie sheet or oven, but I was looking for a recipe that made them really soft and chewy. Well I think I've found the best recipe by far! This recipe tells you you add cornstarch, which adds volume and makes the cookies more chewy and soft.

Super yummy recipe! I think I've made this cookie recipe three times now and every time I do there gone so fast!

I got this recipe from Apple A Day blog. Check it out also I will post the recipe below!


Best-Ever Chocolate Chip Cookies

3/4 c. unsalted butter, softened 
3/4 c. brown sugar 
1/4 c. granulated sugar 
1 egg 
2 tsp. vanilla extract 
2 c. all purpose flour 
2 tsp. cornstarch 
1 tsp. baking soda 
1/2 tsp. salt 
1 c. bittersweet chocolate chips

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Try not to eat them all.

barely adapted from Anna Olson, Food Network Canada

Saturday, November 5, 2011

EOTD ~ Update!

Sorry for the lack of post but I haven't been well for a few weeks now. Just trying to get better with resting at home, but I thought I shouldn't leave you guys hanging and update my EOTD!

I haven't been using makeup very much so now that I'm feeling much better here's what I did a few days ago!

This was a really easy and simple purple look using my Coastal Scents 88 palettes.

Coastal Scents 88 Original Palette (bright purple in crease & matte black in outer crease)
Coastal Scents 88 Matal Mania (dark shimmer purplish brown in lid)
UD 24/7 liner in Whiskey
L'oreal Lineur Intense in Carbon Black
Maybelline Falsies Mascara water-proof

I will be making more post in a few days, so look out for more recipes since Thanksgivings is on it's way! ^_^

Hope you guys have a great weekend!

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