October 31, 2011
October 30, 2011
If I had extra money to spend right now, I would definitively buy these pretty things at ModCloth...I've been wanting a dress with an asymmetrical collar like this for so long! + Coach Tour Dress in Pink
2 This necklace is so cute + Sly, Sly Again Necklace
3 This large handbag in two shades of brown + Iced Coffee Couture Handbag
4 The coolest tea infuser I've ever seen + Armed with Technology
5 These pretty earrings! + Garden Artistry Earrings
6 Simply in love with this dress. + Mint for You Dress
7 How adorable is this embroidered pillow? + Folky Fresh Pillow in Olive
8 I REALLY like these multiple-buckled boots. REALLY. + Buckle Down, Cowgirl Up Wedge
Now I'm off to work! I hope you had a great weekend :)
October 29, 2011
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 cup pumpkin puree
1/2 cup evaporated milk
1 whole egg
1 1/2 teaspoon vanilla
1/2 cup golden raisins (optional)
Preheat oven to 400°F. Generously grease 12 muffin tins. For these muffins, don't use paper baking cups... I ended with all my muffins stuck to the paper :(
In a bowl, sift flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt. Cut in butter with two knives until it is fully incorporated.
In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins if you want - I forgot!. Fold gently until mixture is just combined. Pour into muffin pan and sprinkle with remaining sugar-cinnamon-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes - 20 minutes was enough for me. Allow to cool in the pan for 15 minutes.
The author suggest a cream cheese frosting made of : 1/4 cup softened butter, 4 ounces cream cheese, 1/2 pound powdered sugar and 1/2 teaspoon vanilla, simply mixed together until soft and whipped. I usually prefer my muffin plain but I'll try this icing next time. Cream cheese icing fit well with carrot cake in my mind, but maybe with pumpkin too!
Do you like pumpkin recipes?
October 27, 2011
I finally added a shade of yellow to my blanket and I'm super happy with the result. The only bémol is my yarn, which will make my large blanket really heavy. Yes, I chose the yarn based on colors only and I didn't even notice the different thicknesses.... *sigh*.
But early this week I learned that the weights of yarn are numbering from 1 (finest) to 6 (heaviest). The one I'm using for this project is a 5, called bulky. For future projects including granny squares joined together, I think it will be better to use a number 3 or 4...
October 22, 2011
October 18, 2011
Today my teeth hurt so badly. I hate having braces (who don't...) and sometimes my teeth are very sensitive during two days apparently for no reason, but at least I know this little pain will worth it! So I was unable to eat anything crunchy today and basically my diet was a mashed avocado with bread for lunch and... butternut squash and apple soup for dinner. I made a batch of this soup a few weeks ago and I totally loved it. I found the recipe via Gojee (which is a pretty inspiring website!), and the recipe originally comes from here, I just added fresh ginger in my version.
1 large butternut squash, peeled, seeded and diced
Autumn in a bowl, isn't it?
3 apples, peeled, cored and diced
3 cups vegetable stock
3 tablespoons of olive oil
1 tablespoon dried thyme
1 teaspoon fresh ginger, finely chopped
a pinch of salt
In a bowl, toss squash and apple with enough olive oil to coat, stir in salt and thyme. Roast at 375°F about 25 minutes, stir halfway through cooking time.
In a saucepan, cook onions and ginger in olive oil until very soft. Add vegetable stock to onions, bring to a boil then turn down to a simmer. Stir in roasted squash and apples. Mash with a potato masher until desire texture is reached. Simmer a few minutes more. Taste and add salt if needed. Garnish with roasted seeds for added crunch.
October 17, 2011
I always admired those who know how to crochet. From cute amigurumi to colorful blankets, I was impressed by this particular style but did not really wanted to learn. I honestly thought it was like knitting and, in this case, I can't make something else than a rectangular unicolored scarf knitted too tightly. And nothing is more boring than a scarf like this, isn't it? So you know, the art of making these pretty things seemed impossible to me.
Until two days ago. In french we say seuls les fous ne changent pas d'idée, and I decided to give a try.
First, I watched quick videos on the basic crochet stitches: slip stitch (ss), chain (ch), single crochet (sc) and double crochet (dc). I watched these in particular, but you can find tons of other tutorials on youtube or google. I strongly suggest you to start crocheting while you're watching the video. This way you can experiment in real time and it's a practice to hold the crochet and yarn in your hands.
Once I was quite familiar with the terms and basic stitches, I decided to try granny squares as my first project. There are different patterns online but I thought it was better to stick on a really basic one at first.
I chosed this pattern. At first, it may seem easy but it's a real challenge to hold your crochet and the yarn in one hand and the beginning of your "square" in the other (it's possible that your granny square looks like a big mess of yarn at the first try). To help, I watched again and again this video from Crochet Cabana. This woman is a crochet queen! Her website is like a Bible with a lot of pictures, tutorials and tips on how to crochet perfectly.
As a long-term perfectionist, this project will be a real challenge for me. I started to make some granny squares then I decided to make a giant one out of my yarn (which is too heavy to make granny squares joined together). So basically my first blanket will be a giant granny square! Here is the beginning :
I hope this post will be helpful if you decide to give a try!
Happy crocheting :)
October 12, 2011
Cardigan : H&M
Dress : H&M (currently on sale at 7$!)
Belt : thrifted
Tights : Simons
Boots : Go Jane (12$!)
I bought this dress during the summer sale at H&M a few weeks ago. I think it looks really great for the fall season, although it is pretty much transparent (especially when wearing brown tights under it). I layered a simple white dress under and it's just perfect!
Oh I know, my room is a big mess! But the main plan for tomorrow after work is to clean up everything :)
October 03, 2011
I love the fall season. I love Halloween partys, cold and sunny days, the coloured foliage everywhere and, of course, pumpkins. Did I mention my favourite dessert is pumpkin pie? And a freezing weather like what we have today is perfect for cooking this sweet thing. Plus it's quite easy.
1 pie crust, unbaked
2 cups (500 ml) pumpkin puree
3/4 cup brown sugar
3/4 cup milk
1/2 cup cream 35%
1 teaspoon each : ground cinnamon and ground ginger
1/4 teaspoon each : ground cloves, ground nutmeg, salt
I always use a pre-made pie crust unbaked (quick!) but you can make your own. I dock the bottom with a fork before baking it in the oven for 10 minutes at 425°F (220°C) while I'm preparing the mixture. This time, I cheated a little bit and used canned pumpkin puree instead of making my own because 1) I want to decorate my little pumpkin before using it and 2) I was in a hurry today and got no extra time to cook. But the pie turned out great with canned pumpkin!
Simply combine together all the ingredients in a bowl like this
and stir well. Pour the pumpkin mixture into the pie crust and bake in the middle of the oven for 45-50 minutes at 350°F. Once the pie is ready, let it cool for a few hours. Serve with vanilla ice cream or whipped cream :)
And Elsie from A Beautiful Mess shared a milkshake recipe with a slice of pumpkin pie. I tried it and it was really good. I mean, extra-yummy!!