Candy Apple








October Sky

{a festive table}

Autumn is my absolute favorite season. The crisp air, the crunch of the leaves beneath my feet, the smell of fresh made cider and donuts. Everything is perfect, and this year with the help of my Meeme and my Mummie I now have some fabulous decorations and have brought the scent of autumn inside. So here is a peak at festive home.

{pumpkin spice candle and leaf candle holder from my Meeme}
{lots of festive fall candles}

{pumpkins}

{a peak outside}

Do you decorate for Halloween or autumn? If so how do you decorate?

xo

Overnight Caramel Apple French Toast

When autumn hits I seize every possible opportunity to use apples. After picking a bushel of honey crisp apples I have been wanting to experiment in the kitchen. When I heard that Nature\’s Pride was hosting a recipe contest I knew it was the perfect opportunity to experiment in the kitchen. When the holidays approach many of us tend to get house guest. We all want an easy breakfast to feed them. That\’s when I came up with Overnight Caramel Apple French Toast.





Overnight Caramel Apple French Toast

Ingredients
3/4 cup brown sugar
1/4 cup butter
3 tablespoons light corn syrup
8 slices of bread
1-2 medium size apples (cut into small pieces)
3 eggs beaten
1/4 cup + 2 tablespoons of milk
2 teaspoons vanilla

Directions
1. In a 9×9 dish place 4 slices of bread
2. Place your apples pieces onto the bread
3. In a pot combine brown sugar, butter and corn syrup. Heat on medium until thickens. (This is your caramel)
4. When caramel is done pour it over the four slices of bread.
5. Top with another four slices of bread.
6. Beat eggs. Once beaten add milk and vanilla.
7. Pour over the bread.
8. Cover and Chill at least eight hours. Overnight is ideal.
9. Bake at 350 degrees for 45 minutes.

Pumpkin Bread







Pumpkin Bread
Ingredients
3 cups all-purpose flour

1 tablespoon plus 2 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups granulated sugar
1 can (15 ounces) LIBBY\’S 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup water
Directions  
1. Pre-heat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
*Note: I made one loaf, 12 muffins and one mini loaf
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and water in large mixing bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Spoon batter into prepared loaf pans or muffin liners.
3. Bake for 40 to 60 minutes for loafs or until wooden pick inserted in center comes out clean. (ovens and altitudes make this bread very greatly). My muffins took 24 minutes so just keep an eye on your bake goods! Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Lusting for Lace

I am completely lusting after lace for autumn. I am not all about the lace clothing, but I am definitely all for the lace headbands, shoes, handbags and bracelets.

{Bop Sijoux stretch lace headband $30}

{Dolce and Gabbana lace outfit}
{Free People Ooh LaLa Lace Top $78}

{Lace Bracelet $30}
{Giuseppe Zanotti lace sling back pumps $650}{Jessica McClintock $42}
{Rachel Pally lace print celine dress $220}

{Shoshanna lace sheath $295}

xo