Monday, September 30, 2013


Hello all you fabulous people! Hope everyone had a great
September, mine was pretty uneventful actually but that's okay its 
the calm before the Holiday storm I say :)

1.) My little brothers first Homecoming! Oh to be in 9th grade again...ok ya uhm NO

2.) I went BLONDE ... okay well this was more towards the very end of Aug. but
   oh well close enough to September right?

3.) I love FALL and one of the main reasons, Scarf SEASON.

4.) My little girl and me, we took many trips in the car with the window down! with the
     weather cooling down, she loved singing LA LA LA LA out the window :)

5.) Its offically fall when you whip out the fall decorations!!
     I love it! all  my pumpkins and hay bails even all those ugly gourds. 

&& now with out further anticipation to my favorite month can we say,

Friday, September 27, 2013


Its the weekend, Lets do this. 

Friday, September 20, 2013

Oatmeal Pumpking Creme Sandwichs

Since I am in such a fall mood!
&& lets face it who gives a damn about dinner when you can
 have dessert first...(One of the many joys of adulthood)
I brings this to your table, then to your tummy :)
which is now thanking me, so your welcome.


Oatmeal Sandwich Cookies

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 and 2/3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour

Pumpkin Cream Cheese Frosting

  • 4 oz cream cheese, softened to room temperature
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 1/4 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 3/4 tsp pumpkin pie spice)
  • 2 – 2.5 cups powdered sugar, sifted
  • 1/4 cup all-purpose flour (to thicken, as needed)
  • salt, to taste


  1. In a large bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the softened butter and sugars until smooth. Add the egg and vanilla and mix well. Slowly stir in the baking soda, cinnamon, oats, and flour. Mix together until just combined. Do not overmix. 
  2.  Chill the dough for at least one hour in the fridge. Cookies will be very flat if the dough is not cold.
  3. Preheat oven to 325F degrees. Line a cookie sheet with parchment paper or a silicone baking mat. Roll 2 teaspoons of dough into a ball and place onto prepared sheet. Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.
  4. While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer with a paddle attachment, mix the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add 2-2.5 cups of sifted powdered sugar depending how sweet you’d like it. If frosting is much too thin, add in the flour to thicken it. Add salt to cut the sweetness, if you prefer.
  5. Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Cookies stay fresh for up to 5 days in an airtight container in the refrigerator.

Get more amazing Recipe here 
Her Recipes are literally to die for 
Everything makes my ass grow just by looking at it.
<3 Have a wonderful weekend Loves

Thursday, September 19, 2013

Fall has Arrived

Well Folks its that time Again! okay so I have a few days till the exact date.
but hey its my favorite time of the year FALL!!! 
OOH. the crisp leaves, the chilly nights, apple cider,
Pumpkin Spice lattes, getting cozy by the fire, scarves,
boots with skinny jeans, the color Ox Blood coming back in to style
 && the Fact that you can put pumpkin in anything!!!
My little heart pounds for these months and I get so excited 
and the closer October comes ..... The more candles from bath and body I buy!

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