Thursday, November 25, 2010

Wednesday, November 24, 2010

Turkey Place Cards {A Fun DIY with your child}

Still looking for a fun Thanksgiving activity to do? Ruby and I had a blast making these darling place cards and we are excited to use them tomorrow (I think Ruby was just excited to use stamps and make her own artwork....)

They are easy and fast. All you need: brown ink, brown pen/marker, red pen/marker, white paper, cardstock, and glue. Use your thumb and one of your child's finger as the stamps for the turkey. I don't think I need to explain anything else...they are pretty straight forward.

Idea from here.

Tuesday, November 23, 2010


Fall is a funny thing in Sacramento. I am used to Utah fall where the leaves start changing on the mountain in September. It has been quite an adjustment for me to wait until late October/November to actually feel like fall. I am really enjoying it, though. I hope it sticks around for a bit longer.

Saturday, November 20, 2010

Ruby's Skirt {Easy & Free Sewing Project}

Don't you love sewing projects where you don't have to buy any materials? That is how this one was. My husband had some old jeans, I had some jersey fabric, and I just used white thread. Easy. I used this tutorial and adapted it for a two-year-old. I think it will even fit her next year.

Wednesday, November 3, 2010

Pumpkin Blondies {AKA Redheads}

I told my husband that I found a recipe for Pumpkin Blondies that I wanted to try, and he told me they should be called Redheads...I agree. Nonetheless, these are delicious and you should definitely give them a try!

2 cups all-purpose flour
1 T. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1¼ cups brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup chocolate chips

Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and pecans, if using) with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

Recipe adapted from here.