I could hardly put the book down, which I found can often translate to disappointment on the silver screen. But then again, I never thought I'd be sucked in by a teenage vampire romance, so I guess anything is possible.
I can now say I've been to the Midwest! I took a long weekend and jetted back to "the middle" with my boyfriend for some Big-10 football! We hit up his alma mater, Purdue University for their big rivalry game versus I.U.
It was such a fun weekend, we toured the campus, enjoyed the college bar scene, tailgated with the best of them, and cheered on the victorious Boilermakers, winning (62-10)! After watching a dissapointing season of Washington football, it was nice to enjoy a winning team for once! Aside from the below freezing temperatures (brrr, which I am so not used to), it was an amazing weekend!
On Sunday we rose early to drive back to Chicago and spent the afternoon enjoying some deep dish pizza and seeing the sights. This morning I am a little exhausted, but it's definitely worth it!
Anyone up for a pumpkin cocktail?
Vanilla Pumpkin Pie
2 parts Absolut Vanila vodka
1 part pumpkin schnapps
Splash of cream
Mix all ingredients in a cocktail shaker with ice. Shake well, then strain into a martini glass. Sprinkle with nutmeg.
1/2 oz Sylk Cream Liqueur
2 oz vanilla vodka
1/2 oz pumpkin liqueur or pumpkin spice syrup
1 tsp whipped cream
cinnamon stick for garnish
Directions:Pour the Sylk Liqueur and vodka into a shaker filled with ice. Shake well. Add the pumpkin liqueur or syrup. Shake again. Strain into a chilled cocktail glass. Top with a teaspoon of whipped cream. Garnish with a cinnamon stick.
Create a menu of ridiculously rich chocolate cupcakes, orange slices drizzled with chocolate, and other sweet treats and you're good to go. Take advantage of the rich autumn colors, long stemmed orange blooms, patterned place cards. Inevitably, steer clear of the usual while aiming for the beautifully unusual, and you're bound to host a lovely time!
Who knows, maybe in a year or so when I attempt to buy my own place I'll splurge and get a canine BFF, I've always had a soft spot for German shepherds and yellow labs...
At a mere 21 years of age, she seems to possess the poise, grace and glamor of an old-fashioned Hollywood starlet...and, it doesn't hurt that she has luxuriously fabulous hair!
Feeling festive? Serve your spicy apple concoction in a mason jar for a down home, fresh-pressed-cider feel.
Itching to try out this Martha Stewart recipe for Pumpkin Whoopie Pies with cream cheese filling! Yum yum! I love fall!
Makes 12 whoopie pies
- FOR THE PUMPKIN WHOOPIE COOKIES
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- FOR THE CREAM-CHEESE FILLING
- 3 cups confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
- Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
- Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
- Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.