halloween 2013

Hope you had a Happy Halloween! We sure did. My costume this year didn't quite pan out; I wore my third choice (there's always next year). Last minute running around didn't prove to be fruitful, but seeing the smile on Noah's face yesterday in his little train engineer getup reminded me why we do all of this in the first place. It's all for him and to hell with everything else. :) 


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happy weekend + links i love

 + i have been doing a 30-day plank challenge every morning, but I think I really should be doing these. talk about stepping up my game!

 + the gold iPhone. hilarious! 
+ everytime i say i'm done with fall decorating, i come across more diy projects i want to tackle, like this ombre pumpkin from Anna of IHOD. 
+ i can't stop thinking about the apple cider cinnamon sugar donuts from our picking trip, but since it is pumpkin season i figure i'd give these a whirl. 
martha stewart and a case of the foot in the mouth. 

HAVE A WONDERFUL WEEKEND


source: 1, 2, 3




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recipe : pumpkin pancakes

I have fond childhood memories of waking up on weekend mornings to the smell of breakfast wafting through the house, specifically the smell of pancakes. To this day, pancakes hold a special place in my heart {and tummy}. These pumpkin pancakes are no exception and are very reminiscent of Fall. As I was making these over the weekend, the scents of pumpkin, nutmeg, brown sugar, and cinnamon permeated the air and I swear my heart smiled.


Pumpkin Pancakes




Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar {i used brown sugar}
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1 cup milk
• 6 tablespoons pumpkin puree
• 2 tablespoons butter, melted
• 1 egg

Directions:

1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
3. Melt butter in a skillet over medium heat.
4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
5. Serve with butter and maple syrup.

*recipe adapted from Martha Stewart

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