Meet Melanie! I had the pleasure of working with this lovely little lass before she moved to Alberta about a year ago. When she came home for a week long visit for the holidays we set aside a day to play some catch up with each other. We went to a local farmers market and pumpkin patch for the first half of the day. This place seriously has some of the best fudge. I picked up some pumpkin pecan and maple chocolate for myself.
It got a little chilly and it started to rain so we made the best of the situation and headed just down the road to one of my favorite antique barns. (Ok it’s actually 3 huge barns on one farm.) I picked up a really neat teacup that had a metallic silver ombré on the front, a large floral print on the inside and gold on the handle and around the rim. Melanie got some really unique vintage glass pieces for jewelry storage. She also also surprised me with a book that I had been eyeing and a new mug for helping her redo her blog. It was a great day, my only possible complaint is that it ended haha!
I dressed for comfort & climbing hay bails, but here’s what I wore anyways!
Top: H&M (kids dress)
Owl necklace: Forever 21
Don’t forget to visit Melanie and say hi!
Posted in Blogger Love, Outfits • 6 Comments
It’s no secret that I love pumpkin everything. I had a craving for pumpkin cupcakes. And then I thought to myself, while sipping some tea… Pumpkin spice chai cupcakes!!! I have to admit that I was inspired by one of my favorite teas, pumpkin chai by DavidsTea, when creating this recipe. For a non-gluten free version, just take out the xanthan gum and use regular flour. It should work just the same!
Pumpkin Spice Chai Cupcakes
• 1 1/2 c gluten free all purpose flour
• 1/2 c brown sugar
• 1/2 c sugar
• 1 c and 1.5 tbsp pumpkin purée
• 1/2 c butter, softened
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 1 tsp vanilla
• 2-3 large eggs
• 1 c milk
1. Mix all ingredients together, dry first then wet, in a large bowl. Line your cupcake tray, fill them 3/4 the way. Preheat oven to 325F and cook for 25-35 minutes.
Chai Buttercream Frosting
• 4 c icing sugar
• 1/2 c vegetable shortening
• 4 tbsp milk
• 1 chai tea bag
1. Heat some milk in a glass and steep the tea for 6-10 minutes (if you want a strong chai flavour I recommend using two tea bags and steeping a little longer).
2. Measure out 4 tbsp of the chai/milk and mix it together with the other ingredients using an electric blender. If you don’t have an electric mixer, a hand mixer will work as well.
I garnished the cupcakes with crush walnuts and milk chocolate. The cupcakes were a little dense, but I (as well as everyone else) really liked that about them. Enjoy!! :)
Posted in Food, Gluten Free • 7 Comments
I have a bit of a blogger crush on Kaitlyn Patience . She’s always been one of my favourite bloggers – and not just because she’s a fellow Canadian who shares my name ;). She always finds and creates the most inspiring things, and really believes in writing letters and mailing cards. I’m a huge fan of snail mail, its so sad that technology has killed it. There is just something so special about receiving letters. She always manages to package her letters so beautifully and has the most creative envelopes you’ll ever see if your lucky enough to get something mailed to you from her. (Not to mention this lady has the neatest handwriting I have ever seen! I always feel like I’m reading a letter from the queen when she mails me ;) hah!)
She also has her own etsy store, isavirtue. (Last year I hosted a giveaway for store credit to her shop so some of you might already be farmiliar with her work. She also frequently makes an appearance in my side bar) She creates cards, stationary, notebooks. She also has just released some really cute Christmas gift tags for the holiday season in her shop. I definately getting some I’m just trying to decide on what ones.
I got so excited when I recently received a package in the mail from her. Kaitlyn mailed me some mini-packages of her work I might like. I’m. In. Love. The paper quality is so nice to write on and the colours were just phenomenal. I loved my stuff so much I was almost afraid to use them because they were so nice I just wanted to keep everything forever. I seriously just loved the stuff so much that I had to share it with you guys. If you want to check her out here’s some links: Blog / Shop / Twitter.
Posted in Blogger Love, Design • 4 Comments
Now that I’m gluten free whenever I go to any coffee shop I’m always tormented by all the seasonal treats they have. Fall is my favourite season due to my love for fall fashion, the weather, and pumpkin. I love me some pumpkin. Starbucks in the fall is the worst. Pumpkin scones. It breaks my heart staring at those little darlings in the glass window. So I decided to take a stab at adapting my gluten free lemon orange and cranberry scone recipe and turn it into a festive fall treat. It took a few times to get all the measurements worked out because of the pumpkin puree throwing off the texture of the dough, but I finally nailed it.
Gluten Free Pumpkin Spice Scones
• 2 c + 3 tbsp all purpose gluten free flour
• 1/4 c white sugar
• 3 tbsp brown sugar
• 2 tsp baking powder
• 1/2 tsp xanathan gum
• 1/2 tsp salt
• 1 c cold butter
• 1/3 c milk
• 1 tsp vanilla
• 1/2 c pumpkin puree
• 2 eggs
and then add an additional:
• 1/2 nutmeg
• 1/2 tsp cinnamon
• 1/4 ginger
• 1 tsp pumpkin spice
1. Pre-heat oven to 425F
2. Mix the dry ingredients for the scones together in a bowl, including the cold butter. Add the pumpkin puree and wet ingredients and mix again. Roll out the dough to your desired thickness and cut into slices. For extra fun, use cookie cutters.
3. Use a non stick baking pan or cover one in tin foil. Bake the scones for 15-18 minutes, until golden brown.
4. Set aside and let them cool, it’s time to make the icing!
• 1 c + 2 tsp icing sugar
• 2 tbsp milk
• 1/2 c icing sugar
• 1 tsp milk
• 1 tsp pumpkin spice
• an additional 1/4 tsp cinnamon
1. Mix each icing in separate bowls.
2. Once the scones are cooled, pour the white icing over first and let them sit for a bit. If it’s messy, don’t worry I think it looks better that way!
3. Drizzle the spiced icing overtop and then lightly dust the top of the scones with pumpkin pie spice if desired.
Makes 12-18 scones, will stay fresh for up to 5-7 days refrigerated.
Posted in Food, Gluten Free • 6 Comments