- 2 cups all-purpose or white whole wheat flour
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 cup canned pumpkin
- 2 eggs
- 1/4 cup milk
- 1/4 cup butter, softened
- Cinnamon and sugar, for rolling
- 1/2 cup butter, for dipping
- If using a babycakes donut maker, turn it on to preheat. Otherwise, preheat the oven to 375 degrees. Grease a donut pan or regular cookie sheet.
- In the bowl of your stand mixer, mix together the dry ingredients.
- Beat in the pumpkin, eggs, milk, and butter until well combined.
- Fit a pastry bag with a large tip and fill with the donut batter. Alternately, fill a large ziploc bag and snip off the end.
- Pipe into the donut maker, donut pan, or just pipe in circles on a greased cookie sheet. The dough is thick enough that it should stay in the general shape you pipe it in while in the oven.
- If using the donut maker, cook for about 3-5 minutes, checking for doneness with a toothpick.
- If using the oven, bake for about 10-12 minutes or until golden brown and cooked through.
- Cool on a wire rack.
- Melt the 1/2 cup of butter in a small dish and mix together cinnamon and sugar in a second dish for dipping.
- Dip the donuts in the butter and then the cinnamon-sugar mixture.
- Store in an air-tight container.
- From : http://bunsinmyoven.com/2011/09/13/pumpkin-donuts-and-a-thank-you/
I love this idea for covering plastic crates… awesome storage :)
here are directions… So cool… theundercovercrate …thank you Laura Gunn
I decided on Thursday night I felt like painting- so I went and purchased these glass vases and made my nieces new back to school pencil holders- Any craft store sells this paint- I did NOT bake it as directed because they will not be drinking out of them and I did not have the patience… :)
Easy and fun!
- Chevron Invitations & Tags – The TomKat Studio
- I’m Sew Very Happy Print – CRAFT
- Kokeshi Doll Recipe Cards – Creative Mamma
- Vintage Round Labels – Cathe Holden
- Summer Fruit Labels & Tags – Creature Comforts
- Gingham Set for School – Bird’s Party
- Whatever Is Printable – Arian Armstrong
- Vintage Shell Clip Art – Martha Stewart
- Beautiful Thank You Cards – Do-It-Yourself Invitations
- Toy Bin Storage Tags – Lily Jane read more »
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon dried Italian spices
- 1 teaspoon salt
- black pepper
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 tablespoon mayonnaise
- 3 tablespoons water
- Combine all ingredients in a blender on high until combined, about 30 seconds.
- Pour into small bowl and cover and refrigerate until ready to serve.
- Stir before serving.
- **Don’t forget, add your 2 prepared recipes of Italian Dressing (I used Hidden Valley Brand) to this. It makes a ton of dressing.
From the blog http://suzannezick.wordpress.com/
2 c. chopped Snickers Bars
2 1/2 c. graham cracker crumbs
2 Tbl. granulated sugar
5 Tbl. melted butter
2 8oz packages softened cream cheese
1 c. granulated sugar
1 Tbl. pure vanilla
3 Tbl. caramel sauce
Preheat oven to 350 degrees F.
Place chopped Snickers Bars into a bowl, set aside for now. Place graham cracker crumbs, sugar and melted butter into a mixing bowl to combine. Spoon a couple spoonfuls of crumbs into each section of the muffin pan and press down and up the sides. Bake for 5-6 minutes or just until browned. Remove from oven.
In a stand or electric mixer, beat the cream cheese and sugar until smooth and creamy. Add in eggs and vanilla until well combined, scraping sides of bowl with a rubber spatula. Beat in caramel sauce until well combined. Pour about 1/4 c. of cheesecake mixture over each baked crust then top evenly with chopped Snickers. Bake for 23-26 minutes or until cheesecake edges are just starting to brown and centers are nearly set. Remove and let cool completely. While still warm, loosen all edges with a plastic knife to make for easier removal from pan. Refrigerate once cooled then top with caramel sauce and whipped cream to serve!
12 individual cheesecakes
Monthly Courage Award Ash Ambirge THE SASSIEST WRITER, ENTREPRENEUR & DIGITAL STRATEGIST ON THE BLOCK
This Monthly Award is
“For the woman who takes risks, feels the fear, but does it anyway”
Ash Ambirge is the owner of The Middle Finger Project
Her Website and consulting business is about guts.
The guts to live up to your potential
The guts to do work that matters
And the guts to get out there & create something you’re proud to call your own
Here is the story of Ash’s Courage
Ash has been an incredible inspiration for me starting my own graphic design business. Her blog weekly delivers a strong kick in the butt to do my best work, quit whining and stay dedicated fully to ultimately live the life I have always dreamed of -
1. Do you remember the moment you decided to take the leap into owning your own business? How did it feel and what was it that made you take the leap?
Well, the first time I went into entrepreneurship was in 2006 after I quit my job in marketing – a decision I made primarily because I realized at a young age the precious value of life and its fleeting tendencies, and I couldn’t stand to spend my life doing something I wasn’t 100% engaged with. In a way, it was selfish of me, and it still is. But then again, they say that the best entrepreneurs have a bit of healthy arrogance. :) Anyway, at the time, I felt naively confident, and just certain that the universe would reciprocate. Turns out, I was overly confident, and I ended up broke and had to return to 9-5.
The second time I started my business, it just grew organically without my trying. I intended on just starting a side business, but ultimately I was so successful with it that I transitioned into full-time. That’s probably what I’d recommend to anyone thinking about going into business for themselves right now. read more »
London-based artist Joseph Warren has built quite a following with his nostalgic butterfly montages made from old maps and typographic documents.
Discovered on blog http://mydeco.com/
I have always loved the writing of DON MIGUEL RUIZ today I found a link to a short video- It is a great reminder today to take full control of my reality- and master my attention on what matters-
From The Eyes of Truth… “THE HIGHEST POINT OF YOUR JOURNEY back to you is the moment when you finally see yourself through the eyes of truth. If you can see your authentic self, you will love what you see. You see the magnificence of your presence; you see how wonderful and beautiful you are. You see the perfection in you, and this breaks any doubt that anyone else ever put in your head. You see that you are light, that you are life, and when you accept your own divinity, you become a better reflection of life.”
“The truth leads me to my authenticity, to happiness, to a life that is very easy.”
recipe from Whole Foods
3 tablespoons olive oil, plus more for greasing
2 pints cherry tomatoes
1 (12-ounce) container fresh mozzarella, drained and cut into (1-inch) chunks
1/2 loaf ciabatta bread, cut into (1-inch) cubes
Salt and pepper to taste
Balsamic vinegar (optional)
1/2 cup basil leaves
Grease grates with oil then preheat grill to medium heat. Meanwhile, alternating ingredients, thread tomatoes, mozzarella and bread onto skewers, brush all over with oil and season with salt and pepper.
Grill skewers, turning once, until cheese is just melted and bread is toasted, 2 to 3 minutes total. Transfer to a platter, drizzle with vinegar , garnish with basil and serve.
This is from a post I received in my inbox this morning from Peaceful Daily- It is a good focusing reminder about the reality of life daily-
|Bronnie Ware worked for a long time in palliative care.
She took care of those who were sent home to die. The common life regrets she observed were…
1. I wish I’d had the courage to live a life true to myself, not the life others expected of me.
2. I wish I did not work so hard.
3. I wish I’d had the courage to express my feelings.
4. I wish I had stayed in touch with my friends.
5. I wish that I had let myself be happier.
I hope this reminds everyone our purpose in this life is to be happy. Maybe you could leave work early today? Call up an old friend. Take that risk you have been waiting to take…
Click here to read the entire post!
Recipe excerpt from Super Natural Every Day.
Browse more recipes from the book: