Not a traditional thanksgiving
{the gift that I made for the hostesses}
{into the deep fryer}
{New Orleans style injected turkey}
{the spread}
{the pumpkin roll i made}
{their gorgeous tree}
{i love the bow}Have yourself a chic christmas
{Jingle Bells headband from Kate Spade}
The holiday season is creeping up on us quickly. I have found some of the cutest headbands and necklaces for the holiday season. Here are some of my favorite fun and festive items that are sure to brighten your day.
{Rhinestone Bow Headband from Arden B}
{Snowflake Necklace from Ann Taylor}
{Holiday bib tassle charm necklace from Coach}
{Rhinestone and faux pearl cluster necklace from Forever 21}
{Ice Queen Bib necklace Kate Spade}
Happy Thanksgiving
Happy Thanksgiving! Enjoy your day with family & friends Pumpkin Roll
A lot of you made comments about the fact that the Pumpkin Roll looked to challenging to make. Well it\’s actually really easy. I tried to take pictures for you, but you have to work kind of quickly at times so some pictures aren\’t so great. Sorry!
Pumpkin Roll
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY\’S® 100% Pure Pumpkin
Directions
Preheat Oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a flour sack towel with powdered sugar.
Combine Flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
The Filling
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar for decoration
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Fashion meets Food 
