Oversized Sweaters

If your pinterest feed is anything like mine, it's bursting at the seams with all things pumpkin, foliage and knits.  Oh the temptations of fall!  Even when it's a warm 85 degrees out, I can't help but want to crank the ac and cozy up in an oversized sweater.  But we all know that's not so practical.  Until our Indian Summer is over, our cool California evenings will have to suffice.  

Surprisingly, the place I've found most success in scoring great sweaters is my local Marshall's.  Last year I bought a few XL knits, put them over a pair of leggings, belted them and called it an outfit.  I'm a fan of upsizing when wanting a slouchy, comfy ensemble.

Since I've been in a "sweatery" mood, I thought I'd share a few of my favorites from around the web.

1. // 2. // 3. // 4.

So tell me, where are your go to shopping spots for great sweaters??

Pumpkin Chocolate Chip Cookies

Can you believe we’re in the first week of October already?!  Where has the year gone?  I certainly won’t complain.  It’s been a great year thus far and I’m happy to welcome the fall season.  I’ve never lived in an area that experiences a full change of seasons, but I still get excited at the thought of holidays being just around the corner, gathering with friends and family over really great food, activities such as pumpkin carving and running through a corn maze, sipping on hot tea and warm apple cider, and pulling out all of those yummy spiced baking recipes.  Fall is just so warm, friendly and cozy - what’s not to like?

Over the years I’ve become known for my Pumpkin Chocolate Chip Cookies (PCCC).  Come fall, it’s almost expected that I bake a batch for any social gathering.  A few years ago, my bridesmaids even went out of their way to make a batch for my bridal shower (in October) because they knew I loved them so.  I know...pumpkin and chocolate?  That was my first thought too.  But trust me on this one, these are so scrumptious!  They’re a little less like a cookie and more like a bread, but in perfect little bite sized portions.  Seriously, so good.  

Turning my original recipe into a gluten free recipe was a bit tricky, but I’ve had 3 years to perfect it and think I’ve found a suitable flour to substitute for a fabulous gluten free PCCC.  That said, let the baking begin!  What better way to get into the fall spirit, than by baking with a little pumpkin?

Pumpkin Chocolate Chip Cookies

1 1/2 C Canned Pumpkin

1 C White Sugar

1/2 C Canola Oil

1 Egg

*2 C of "Cup4Cup Gluten Free Flour" (from Williams Sonoma)  

2 t Baking Powder

2 t Ground Cinnamon

1 t Pumpkin Pie Spice (I use Trader Joe’s - otherwise a dash of ground nutmeg, ground ginger, allspice and a little lemon zest works nicely too)

1/2 t Salt

1 t Baking Soda

1 t Milk

1 t Vanilla Extract

2 C Semisweet Chocolate

1. Preheat oven to 350 degrees F (175 degrees C).  Dissolve the baking soda with the milk and set aside.
2. In a mixer combine pumpkin, sugar, vanilla, canola oil and egg.  Mix until smooth.
3. In a separate bowl, whisk together flour, baking powder, ground cinnamon, pumpkin pie spice and salt. Add baking soda mixture.
4. Slowly add dry ingredients with wet until completely mixed. (Be careful not to over mix.  This is easy to do when using gluten free flours.)
5. Fold in chocolate chips.
6. On a parchment lined baking sheet, drop by spoonful and bake for 10 minutes or until lightly brown and firm.
7. Let cool and enjoy!

*I also had great results with the Pamela’s Baking Flour.  These two flours gave me the best results.  I did try several different flour combinations (rice, tapioca, coconut, etc) but was sorely disappointed.  

**If using regular wheat flour, do 1 C Canned Pumpkin and 2 C Baking Flour.

I can't wait to hear what you think!  Happy Fall!

Cozy Knits

Knits are just cozy - there's no other way to describe yarn woven into perfection.  Who doesn't love it?  

My love for yarn + diy manifests itself in crocheted creations.  It's a vicious cycle, I must admit. 

You see...around this time of year I get the itch to pick up my crochet needles again.  And every year I get a little more gutsy, trying my hand at something more difficult than the year previous {last year it was oversized cowls and coffee cup cozies, this year I'm thinking headbands and boot socks}.  

But it doesn't stop there - once I conquer my challenge, I usually think..."hmm, this would make a fabulous Christmas gift," or the unavoidable {if you're me}, "I could sell these!"  The latter thought launches me into a crocheting frenzy, every spare moment, leading up to Christmas, spent crocheting till my little fingers are numb and my eyes are crossed, and with the last stitch I swear off crocheting "forever."  {aka - next year}

Needless to say - I'm feeling the itch again.  Once I have a free moment, you can bet I'll be headed to my local yarn shop to swoon over my next knit project.  

Until then, check out these handmade beauties...{any of these would make perfect Christmas gifts for those who like to shop early!}

1 // 2 // 3 // 4 // 5 // 6 // 7 // 8

While I just adore all of the above, I have to say #2 is one of my absolute favorites!  {And she's offering a 50% discount on anything in her store if you like her on fb...click the #2 link to learn more.}  Maybe I'll attempt a bow scarf this year as well - why not?? 

Are you loving knits this season??

XO

Fashion Friday : Natural Neutrals

Given that I'm fair skinned and blonde, I tend to steer clear of the neutrals.

Actually, come to think of it - neutral, in my mind, has always equaled boring.

Maybe it's the cooler, less humid weather I've experienced over the past year or maybe it's the fact that I'm growing up, but neutrals now equal classy and ultra feminine.  I just love a pale nude pink polish, or a creamy beige blazer, a genuine leather carryall or a slouchy tan knit sweater.  Autumn is the perfect season to ditch the neon and fall into your neutrals.

Need a little inspiration??

1 // 2 // 3 // 4 // 5 // 6

Are you a neutrals or a brights kind of girl??   I'd say it totally depends on my mood, but neutrals don't necessarily mean bland in my book anymore...

Cheers!

XO

Fashion Friday : Fabulous Fall Mani's

Happy Friday Friends!

I don't know about you, but I've been inspired by all of the fun diy manicures I've been seeing all over the web.  From elaborate designs to creative two toned concoctions - the options are endless.

Here are a few of my favorite recent finds...

{Above is the mani I did this week with Julep's Boris & nicole, and Gwyneth. Try the Julep Maven program for a penny using this link & promo "penny" - you'll get two polishes and an add on almost free!}

{I love the gold metallic!  So perfect for holidays!}

*1 // 2 // 3 // 4 // 5 // 6

Have you ventured out into the world of wild mani's?  I would love to see your handiwork {pun totally intended...I couldn't help myself.}

Have a wonderful weekend!!

XO



- image via danya collyer

Food : Pumpkin Chocolate Chip Cookies

Pumpkin, pumpkin and more pumpkin!  I just love the stuff!  

I wait all year for fall to arrive so I can break out my Pumpkin Chocolate Chip Cookie {PCCC} recipe.  Pumpkin + Chocolate?!  It's divine.  

I wish I could tell you where I got this recipe, but sadly I cannot.  I've revised it a bit, but if it looks familiar and you know who deserves the credit, please let me know.  Until then, mystery PCCC recipe creator, you are genius!  I thank you from the bottom of my fluffy, fall-baking-enlarged behind.  

I have to say, it's been tricky converting this to my gfree satisfaction.  If you're a gluten consumer, I've included notes on how much flour to use.  If you're gfree as I am, use the measurements I provided - any more flour and they will be too dry. {Trust me on this one.}

Prepare to fall in love...and you're welcome to your personal trainer or gym buddy for encouraging the need for extra workouts.  ;)

Pumpkin Chocolate Chip Cookies

- 1 1/2 C Canned Pumpkin {use more and you get a more gooey, cake-like cookie, less and a more firm cookie}

- 3/4 C Sugar

- 1/2 C Oil

- 1 Egg

- 1 tsp Vanilla

- 1 1/2 C Gluten Free Flour Blend { I use 1/4 C Arrowroot Powder, 1/4 C Coconut Flour, 1 C Rice Flour.  If you like a firmer cookie, add an extra 1/4 C Coconut Flour.  I prefer the cake-like texture, but hubby likes the more cookie-like texture, so my flour ratio depends on who I'm making them for.}  For my gluten eating friends, use 2 C Regular Baking Flour

- 2 tsp Baking Powder

- 1 tsp Cinnamon

- 1/2 tsp Nutmeg

- 1/4 tsp Allspice

- 1/2 tsp Salt

- 1 tsp Baking Soda

- 1 tsp Milk

- 1 C Chocolate Chips  {I always add extra}

- Nuts {optional - I usually do without, but if you're a nut lover - go for it!}

1. Preheat oven to 375 degrees.
2. Dissolve baking soda in milk & set aside. 
3. In a large bowl combine pumpkin, sugar, oil, and egg. Stir. 
4. Add flour, baking powder, cinnamon, nutmeg, allspice, salt, vanilla and baking soda mixture. Mix well. 
5. Stir in chocolate chips and then spoon onto parchment lined cookie sheet. 
6. Bake at 375 degrees 10 to 12 minutes.  Let cool & enjoy! 

Happy Fall!!

XO

Home : Pumpkins Go Chic

Fall is in full swing in our home and I love it!  From spiced candles and treats, to a fire-lit living room at night, the only thing that's missing is fall decor.  {I sold all of my stuff in FL before our big move.}  

Today, I picked up a few pumpkins at my local grocery store and hope to make them chic.  

From glitter to paint, the options are endless.  I'm not sure just how I plan on displaying my fabulous pumpkins, but I'll be sure to share once I decide.

Here are a few photos of inspiration...

1 // 2 // 3 // 4 // 5 // 6 // 7 // 8

Are you planning to decorate with pumpkins this year? 

XO

Food : All Things Pumpkin

I don't know about you, but I'm a fanatic about all things pumpkin!  Of course, along with everyone else, I'm thrilled about the return of the great Pumpkin Spice Latte, but I'm also excited about all of the pumpkin possibilities in the kitchen!

Pancakes, biscotti, ravioli, cookies - the possibilities are endless.  Pumpkin can go into just about anything.

I'm still working on trying my hand at my own gfree pumpkin creations, but I thought I'd inspire you via my internet pumpkin finds!

1 | 2 | 3 | 4 | 5 | 6

Are you salivating yet?  I am.

Fall is on it's way and I'm excited!

Are you a pumpkin fan?  If so, what's your favorite pumpkin laced recipe??


XO

Fashion Friday : Summer Scarves

Summer is winding down but I am not ready for the warm weather to be over. There is one chilly weather trend that I am delighted has carried over into summer though: the scarf. Whether made out of silk, chiffon or cotton, the summer scarf is lighter and sometimes brighter than a winter scarf. It is an easy way to accessorize any outfit, from a dress to cut-off jean shorts.

Wear over a Tee-shirt or tank top to add a splash of color to your outfit. Pair with a jeans and sandals for a late summer look!

Summer Scarves can be tied and wrapped in endless possibilities! Be creative! As with any accessory, there are so many varieties of scarves to choose from. 

For a unique twist, pair your scarf (or scarves!) with multiple necklaces and bracelets!

What do you think of the Summer Scarf trend? How would YOU wear it? 

- Jamie
Fashionista Musings

- images via theInsideStoop, OneFineDae, Refinedstyle


Edit // Speaking of scarves...Amber over at Happy Wife Happy Life is doing a scarf swap!!  How fun??  Click on her link to join the fun!

Lovely November & How To Cook An Acorn Squash

Friends, it's November - NOVEMBER!  How in the world did that happen so fast?  November is my favorite month of the year & for many reasons - it's truly fall and by now we Floridians usually have beautiful weather, it's the month that marks our wedding anniversary and my thoughts are filled with those sweet wedding memories, it's the month of Thanksgiving (my absolute favorite holiday), and it's time to indulge in all of those wonderful pumpkin and cinnamon spiced goodies.

November also marks the beginning of hectic schedules and I've already gone MIA on PPS.  With the holidays around the corner, there are so many fun things to blog about.  I really hope to make little PPS updates a priority here and there.

Today I'm busy packing for a little road trip to the Atlanta, GA area to lead worship for a weekend girl's conference.  I just love meeting new faces and spending time with sweet high school girls.  I'm really looking forward to it - pics to come next week.

You know I couldn't leave without posting a fun fall recipe though, right??  I don't know about you, but I love to buy random produce at the grocery store (usually what's in season) and figure out how to cook with it or add it to a dish.  This week it was a pretty little golden acorn squash.  To some of you, this may be a familiar fall vegetable, but for me it was totally foreign.  It had been sitting in my fruit bowl for a few days and while trying to come up with a quick and easy gfree dinner earlier this week, I couldn't ignore it's golden glow any longer - it was destined to be baked.  On the plate?  Pork Tenderloin, Baked Acorn Squash and Maple Glazed Asparagus....yummy, right?  So here's what I did.

Baked Acorn Squash

Ingredients

1 Acorn Squash

1 T Cinnamon

1 t Nutmeg

1/2 t Brown Sugar

1 T Maple Syrup

Salt (just a pinch)

Directions

1. Preheat oven to 150 degrees and rinse and dry your squash.

2. Cut into halves & seed.  

3. Lay flesh down on a glass tray or plate and microwave for 5 min.

4. Remove carefully from the microwave (plate will be hot) and turn over, flesh side up.  

5. With a knife or spoon, carefully rub flesh with butter till the surface has been covered.

6. Sprinkle about a tablespoon of cinnamon, 1 teaspoon nutmeg, 1/2 tablespoon of brown sugar & a pinch of salt over buttered squash.

7. Transfer squash, flesh side up, to a baking dish and drizzle a tablespoon of maple syrup over spices.

8. Bake in oven for 30 minutes or until a fork can easily poke through outer skin.

9. Cut into cubes and spoon out squash.  Enjoy!

Isn't she pretty??

(I know, my halves aren't so even...it's hard to get it just right.)

Beautiful!  

(As for the asparagus - I tossed it in olive oil, drizzled maple syrup and coated the heads with brown sugar and a pinch of salt.  Baked it for 30 min with the squash.  It's salty, sweet and crunchy!)

Have you made acorn squash before?  If so, how do you make it?