Thursday, September 29, 2011

Recipe: Pumpkin Spice Madeleines

You know the little cookies they have at Starbucks in the packages next to the cash register, husband loves them (I kinda do too)!  A recipe for them was in the Martha Stewart Living magazine last month, and I happen to have a madeleine pan, so I decided to make them, and since I still have pumpkin leftover from the pumpkin spice lattes and pumpkin cream cheese muffins, I decided to make them pumpkin spice instead of vanilla.  They turned out super delicious, and husband loved them too!

You don't have to use a madeleine pan for these (they wouldn't be madeleines though).  I tried a mini cupcake pan as well, and they baked just fine.  

Crack the eggs into a bowl and add the white and brown sugars.  Beat on high until it has tripled in size and is fluffy and light in color.  

In a separate bowl combine the flour, salt, baking soda and pumpkin pie spice and whisk until combined.

Sift the flour mixture over the eggs in two batches, and gently fold the flour into the eggs until combined. 

Mix the melted butter with the pumpkin, honey and vanilla and fold it into the egg and flour mixture.  Spoon it into a piping bag or zip top bag and fill your greased mold 3/4 of the way full.

Whisk together the milk powdered sugar, cinnamon and nutmeg.  Dip each cookie, scalloped side down into the glaze and hold over the bowl to let excess glaze drip back into the bowl.  Place on a wax paper lined cookie sheet and allow to dry.

Go make some pumpkin spice madeleines and enjoy it with a pumpkin spice latte!

Pumpkin Spice Madeleines


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 Tablespoon Pumpkin Pie Spice
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 tablespoons packed light-brown sugar
  • 2 sticks unsalted butter, melted, plus more, softened, for pans
  • 1/3 cup canned pumpkin
  • 1 tablespoon plus 1 teaspoon honey
  • 3/4 teaspoon pure vanilla extract
2 cups powdered sugar, sifted
1/4 cup milk
1 tsp pumpkin pie spice
1 tablespoon butter, softened
1 teaspoon vanilla

  • Directions
  1. Whisk together flour, baking powder, and teaspoon salt in a medium bowl.
  2. Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Combine melted butter, and pumpkin. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.
  3. Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Spray your pans with cooking spray.
  4. Transfer batter to a pastry bag or zip top bag, and snip the end to create a 1/2-inch opening. Pipe batter into molds, filling each about three-quarters full. Bake on middle rack until pale brown, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and regrease molds. Repeat with remaining batter. 
  5. In a separate bowl combine the powdered sugar, milk, pumpkin pie spice, butter and vanilla and beat until smooth
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Wednesday, September 28, 2011

32 Weeks!

Thirty two weeks old is how old my little girl is, it's crazy that she's been here for 224 days.
Poor girl has had a runny nose since Friday, luckily it doesn't seem to be bothering her too much.  She took two very long naps today, but she's still happy all the time.
She's eating yogurt twice a day now and LOVES it!  She gets super excited when she sees it.
My little girl moves around so fast, it's crazy!  I cleaned the kitchen and living room today, but I definitely need to wash the kitchen floor tomorrow because her toes keep getting dirty when she crawls around.  

Tuesday, September 27, 2011

Tuesday Tutorial: Fall Themed Door Hanging

For todays project I made another fall hanging for my door, or it could go inside on the wall.  

For this project you will need:
embroidery hoops (mine were 4" and 7")
embroidery floss
hot glue/hot glue gun

let's get started!

 Open word on your computer and figure our what font and what size you want the letters.  For my final project, I used "American Typewriter" for the font, and the sizes were 400 pt for the 7" hoops and 200 pt for the 4" hoops.  Print out your letters and cut them out.

Lay your letters flat on top of your felt and secure them in place with pins.  Cut out all your letters, if you have a letter with a "hole" in the middle, i.e., a, o, e, etc., fold the letter and make a cut in the center.  From there you will be able to put your scissors in the middle and cut out the center.

Using your embroidery floss, a needle and the running stitch, stitch around the edge of each of your letters.

Take your embroidery hoop and separate it into two parts.  Lay your fabric on top of the bottom hoop and press the top hoop over the fabric, tighten the top hoop.  

Cut off the excess fabric and put a bead of hot glue around the inside edge.  Pull the fabric taut over the glue and press down to secure, trim off excess.

Take three strands of twine that are at least 3 feet long, and tie  know at the top.  Braid the three strands together and tie a knot at the bottom of the braid.

Leaving at least 10 inches of braid at the top, add hot glue to the very top center of the top hoop.  Press the braid into the hot glue and hold it in position until set.  Add a thin strip of felt on top of the braid to add stability and make it more secure.

Make some felt flowers, I made 1 large, 3 medium and 2 small flowers.

Add glue to the back of your flowers and adhere them to the fabric.  Untie the top knot of you braid and fold over the braid to the back of the hoop and glue down.  Glue another small square of felt over the braids to help secure them.
Make a bow out of 3-5 long strands of raffia, cut a small square of felt and glue it to the back of the bow knot.  Place glue on the square and press it to the top of the hoop.    

You can hang this anywhere, I have it on my wall, but it would also look great on a door!

So pretty!!

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Monday, September 26, 2011

Our Weekend Update {4}: picture overload

Friday night we went on a family date to The Olive Garden where Brooklynne had her very first lemon, and loved it!

We got to spend Saturday with my parents, and we had such a fun time!  We drove over to my parents house on Saturday morning, got in there car and drove out to Oakland and took the ferry over to San Francisco.  It was a beautiful 60 degrees and overcast day, which is our favorite!

waiting for the ferry

our family

yes I did take a picture of them getting on the ferry Uncle John.
Brooklynne loved spending the day with Nana!

 We went to San Francisco for Mechanicrawl, and we got to go on the SS Jeremiah O'Brien, the SS Pampanito, and a few other ships including the Baclutha.
It was all quite fascinating, and my dad loved every bit of it, he had been in the NAVY and trained on a submarine, so the Pampanito was a lot of fun to look at with him because he could explain so many of the things on the sub.  He had never been on the O'Brien, so it was fun to see it for the first time.  Even though it was docked they had the engines going so we could see it in action (the engine room was used in The Titanic movie).


he's a goof

We hung out a little longer in the city, and then took the ferry back to Oakland and got Ben and Jerry's ice cream.

Brooklynne was such a trooper the entire day, and had so much fun!

Sunday, we woke up early and drove back home to get back in time for Sunday School.  
Brooklynne has a bit of a runny nose, so we kept her with us during Sunday School and service (makes me appreciate the nursery even more).  
We had In n' Out for lunch...mmmmm, and then came back home.
Brooklynne had yogurt for the first time today and absolutely loved it!  I mixed it with a little bit of apple sauce, but she gave me the funniest face at first and then promptly gobbled up the rest of the bowl!  
We had a wonderful weekend and it was so great to spend it with my family!

Sorry for the barrage of photos!

Thursday, September 22, 2011

Recipe: Blueberry Banana Bread

I have tried many banana bread recipes in my time, either baking them myself or eating banana bread made by others, and I have NEVER had banana bread that is as delicious as this one.  This bread is dense without being heavy, has a nice tender crumb, and the best flavor!  I put sugar on top before baking it, and it crystalizes in the oven and gives the most delicious crunchiness to the top.  I love using completely brown bananas that way they're sweeter.  If I have bananas that are getting really brown, I just pop them in the freezer and save them till I have time to use them (which husband wishes was everyday).

Here's the yumminess:

Start by creaming the butter and sugar together in the bowl of your mixer.  If you don't have a mixer, just use a bowl and wooden spoon.  
In a separate bowl, whisk together the flour, baking soda, salt and nutmeg, set aside.  
Once the butter and sugar are fluffy, add the eggs one at a time beating until combined.  Pour in the vanilla extract.
Scrape down the side of the bowl and add the bananas and sour cream and mix to thoroughly combine.  

 Add the blueberries to the flour mixture and whisk lightly until they're all coated with the flour.  
Skip this step if you don't like blueberries.

Pour the dry ingredients into the wet ingredients and stir the two together until just combined, do not overmix.  
Spray your pans with vegetable spray (I love Pam) and evenly pour the batter into the pans.  
Sprinkle the tops of the batter with raw sugar, regular sugar, or cinnamon sugar.  Bake at 350 degrees for 1 hour and 10 minutes, or until a knife stuck in the center comes out clean.
Cool in the pan for 10 minutes, then remove to a cooling rack.

I don't eat it with that much butter

mmm...yummy blueberries

This bread slices beautifully and freezes well, not that I'm ever able to freeze it because Matt can eat a loaf (literally) in less than a day.  I like to slice it in nice thick slices and wrap them in plastic wrap and put them in his lunch, or take it in the car.  Go make this right now, you will thank me!!


makes three 7" loaves

  • 1 cup (2 sticks) butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups unbleached flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup fresh or frozen blueberries
  • 1/4 teaspoon nutmeg
  • 4 very ripe bananas, mashed
  • 1 cup sour cream
  • 2 teaspoons vanilla


  1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Whisk in the blueberries into the flour mixture. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Pour into prepared pan.
  3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

    Click the button at the bottom of this post to get the printable version
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Wednesday, September 21, 2011

31 weeks!

Today I am guest blogging over at Emily's blog, Not So Idle Hands, and one of her projects was on the cover of Women's Day Magazine this month.  Go over and check her out and give her some love!

oh sweet girl, you just keep getting bigger!  Brooklynne is 31 weeks, OHMYGOODNESS, and she's so much fun!  She seems to be sleeping a lot better at night, nearly eleven and a half hours every night!  She loves playing and crawling around, and loves going to Sunday School and the gym where they adore her at both places!  Barley is still doing great with her, but he's a little more confused with her mobility.  

Love you, sweet thing!

Tuesday, September 20, 2011

Tutorial Tuesday: Fabric Rosette Hair Clip

I try not to spend too much on crafting, so for todays tutorial I decided to use thing I already had around the house.  

For this tutorial you will need:
a glue gun, fabric (I used the same fabric that I used for the temporary kitchen makeover), felt, hair clip (I used an alligator style hair clip), and scissors

I have decided that as often as I can I'm going to buy pillowcases and sheets to use as fabric, it's so much cheaper.

Cut your fabric into a strip, the longer the strip, the larger your rosette will be.  Tie a knot at one end of the fabric, this will act as an anchor, but will also be the center for your rosette.

Start by twisting the fabric right next to the knot. Twist it away from the knot and wrap it next to the knot and glue it down.  Continue twisting, wrapping and gluing all the way around.

Wrap the fabric until you have an inch of fabric left and glue it to the back of the rosette.  
Cut out a round of felt that is smaller than the rosette and glue it to the back.

Cut a piece of felt that is a bit larger than the clip and put it in the mouth of the clip.  Using your glue gun, put glue all over the back of the clip and the felt and press it onto the felt backing of the rosette. Hold in place until the glue is dry.

I made a small rosette and glued it to a card, I also put two small rosettes on a strip of felt and glued them onto a clip.
These rosettes make great brooches, they would also be super cute on a wreath.  

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