halloween

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[fall fun]

October 26, 2011 in just checking in, photographs, recipes | 4 comments

[the artists' work: a st. laurence high school logo, a nightmare before christmas jack-o-lantern, a chicago bears logo [hehe] and an owl on a branch]

The best kinds of weekends are the ones where you don’t have plans but things sort of unfold as you go. This weekend we did just that, fall style. We carved pumpkins, watched football [or if you were me, napped], drank spiced cider [simmer apple cider with cinnamon sticks, whipped cream vodka & captain morgan - delish] & watched a scary movie. The weather was crisp and picture perfect. I’m craving more fall weekends just like this one.

While we’re on the subject of fall, the other week I baked up these miniature chocolate pumpkin spice cakes with a cider maple glaze for our flag football team. They were super easy to make and a tasty way to celebrate our first win!

[even though they look semi fancy they're simply doctored up cake mix plus doctored up vanilla frosting]

[more cute cakes with my crock pot simmering away in the background]

Mini Pumpkin Spice Cakes with Cider Maple Glaze

for cakes:

  • 1 package of Trader Joe’s Pumpkin Bread and Muffin Mix
  • eggs, oil & water per box directions
  • 3/4 cup semisweet chocolate chips
  • dash of pure vanilla extract

for glaze:

  • 1/2 cup of your favorite vanilla frosting
  • 1 dash of apple cider
  • 1 tablespoon maple syrup
  • 1 dash cinnamon

{optional but yet also sort of a necessity this time of year: bag of candy corn}

Preheat your oven to 350F. Combine pumpkin bread mix with eggs, oil, water, vanilla and chocolate chips. Pour into your favorite [greased] cupcake tin [I used a mini bundt cake pan]. Bake per package directions. While cakes are baking, whisk frosting, cider, maple syrup, and cinnamon together. Let cakes cool completely, then drizzle glaze over top with a fork. Decorate with candy corns and serve.

 

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[boo!]

October 19, 2011 in just checking in | 2 comments

Found this gem on a very cool blog a year ago and wanted to remember to share it with you for this year’s Halloween. The crafty blogger created it in Photoshop and encourages you to print it out and frame it for this year’s Halloween party [you can download the full 8x10 version on her site]. I love when bloggers are generous in this way.

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[fall foliage]

October 28, 2010 in photographs | No comments

We’ve been so very lucky with the weather this fall. It’s been wonderful to stroll outside and soak it in, all while fending off the impending doom of winter for another day. We’ve had an October full of gorgeous, bright, sunny days with just the right amount of chill in the air. For the first time in as long as I can remember, I won’t have to bundle up for Halloween festivities. Temperature for Saturday looks like highs in the low 60s and partly sunny, perfect for a night out on the town.

I love the bright bursts of color dotted throughout the trees in my hometown. The country air is sweet and the storybook views are breathtaking.

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[edward macarooneys]

October 26, 2010 in recipes | 1 comment

Halloween, one of my favorite days of the year, is only four days away. This year I’m dressing up as Sloane Peterson from Ferris Bueller’s Day Off, white pleather jacket and all [in case you need a visual, check this out]. In honor of Mr. Rooney ["ROOONEY!"], I decided to whip up some coconut macaroons, a.k.a. macarooneys. These crunchy on the outside, chewy on the inside coconutty wonders were the perfect light bite to satisfy my sweet tooth. Although they look pretty fancy, don’t be deterred, they were a snap to make.

Edward Macarooneys

  • 2/3 cup sugar
  • 3 tablespoons cold water
  • 1 tablespoon corn syrup
  • 1/4 tsp salt
  • one 14-ounce bag sweetened shredded coconut
  • 2 egg whites
  • 1 tsp pure vanilla extract

Position racks in the upper and lower thirds of the oven and preheat to 375 degrees. In a small saucepan, bring sugar, cold water, corn syrup, and salt to a boil over medium-high het, stirring to dissovle the sugar.

In a medium bowl, combine the syrup with the bag of shredded coconut and let cool. In a separate bowl, whisk together egg whites and vanilla until foamy and thick; stir into the coconut mixture. Drop spoonfuls of the mixture onto each of 2 parchment-lined baking sheets. Bake until golden [about 15 minutes], switching the pans halfway through. Let cool completely on racks.

[Recipe courtesy of Everyday with Rachael Ray Magazine]

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