Thursday, October 31, 2013

Knit Pumpkin Giveaway Winners!

Congratulations to the giveaway winners! I hope everyone is having a fantastic Halloween! 

If you didn't win but still really want some pumpkins, you can still purchase them on my Etsy store: 

Tuesday, October 22, 2013

Coffee Mug Obsession

So I have a bit of a problem with buying coffee mugs I do not need. Though I say it every time, this mug was just way too cute to pass up! (plus it was the last one it was just meant to be!)

From my adorable fox mug, I am drinking Peach Herbal Hibiscus Tea from
I suggest you check out some of their delicious tea!

OK people keep asking where this mug is from. I got it at Target years ago. It's a Katie Brown mug. I've searcher endlessly for it online with no success.

Saturday, October 19, 2013

Mini Pumpkin Spice Cheesecake Recipe

I've been wanting to make these for so long! I combined and altered a few different recipes to create these little beauties. They are gluten-free and the perfect size for one! 

Mini Pumpkin Spice Cheesecake Recipe 
(makes about 13)
Cheesecake Crusts

3/4 cup nuts (I used a mix of walnuts and pecans)
1/2 cup sugar
2 1/2 Tablespoons butter (soft)

1) Blend nuts in food processor or blender until finely ground
2) Put the blended nuts into a bowl and mix in the sugar and butter
3) Line a cupcake pan with 13 cupcake liners. (I used foil liners) 
4) Spoon about 1 tablespoon of the nut mixture into each cupcake liner
5) Press the mixture down into each liner with your fingers or a spoon
6) Bake crusts for 8-10 minutes at 350 degrees (take them out right when they get a bit brown on the edges)
7) Set aside and allow them to cool

Cheesecake Filling

One 8 oz. package of softened cream cheese
1/2 cup pumpkin puree
1 egg and 1 egg white
1/4 cup brown sugar
2 1/2 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ground gloves

1) Put all the ingredients into a mixer and mix on medium until all the ingredients are mixed together. (make sure the cream cheese is soft so it mixes well)
2) Spoon the filling into the cupcake liners (divide the filling evenly among the 13 liners) 
3) Put the little cheesecakes in the oven at 375 and bake for about 15 minutes
4) Take out your cheesecakes, let them cool on the counter, and then place them in the fridge. Allow them to chill at least 2 or 3 hours before you eat them. They are best if chilled overnight. 

Cheesecake Topping

1 cup heavy whipping cream
1 large spoonful of caramel

1) Heat the caramel up in the microwave for a few seconds
2) Put the cream and caramel into a mixer and mix on high until peaks form
3) Put the whipped cream into a large plastic bag and cut off the tip
4) Pipe the whipped cream onto the cheesecakes before serving or simply spoon it on top

*Sprinkle cinnamon on top before serving (optional!) 
*I also like to remove the cupcake liner before serving 

Thursday, October 17, 2013

Betsey Darley Photography

Are you ready to see some of the cutest pictures ever? A little while ago I sent some of my knitted items to a photographer in Fairfax, VA. Here are some of the pictures she took!

You can check out her website and facebook page here:

Also, I'm going to start selling custom children hats. I'll be posting the Etsy listing once I have it up!

Saturday, October 12, 2013

Current Knitting Projects

Here's what I'm currently working on! I've gotten a bit tired of knitting pumpkins (I've knit bunches of them!) so I've had some fun this weekend working on brand new projects. I just finished knitting a pretty red washcloth with a lovely stitch pattern. I'm also working on knitting mittens for the first time! I'm hoping them turn out well...I'll keep you updated! 

Wednesday, October 9, 2013

Caramel Apple Latte Recipe

I've been wanting to create this delicious drink ever since the idea entered my mind 2 weeks ago. I've made it one of my goals to create a fancy drink once a month with the teas I receive (from my tea reviewing job). This latte turned out amazing and is now one of my favorite fall drinks! 

For this latte, I used tea. The tea gave my latte the spicy, caramel apple flavor. I used NecessiTeas Caramel Dipped Apple Tea. You can purchase this tea here:
You could also use any other caramel apple (or just apple) tea you find in a grocery store or other tea company. 

Caramel Apple Latte Recipe
(1 serving) 

Without Coffee                                                                     With Coffee
1/2 Tablespoon sugar                                                           1/2 Tablespoon sugar
1 teaspoon vanilla extract                                                     1 teaspoon vanilla extract
1 small spoonful of caramel                                                 1 small spoonful of caramel
1 cup milk (a mug-full)                                                        3/4 cup milk
1 1/2 teaspoon Caramel Dipped Apple Tea                     1/4 cup coffee
                                                                                            1 1/2 teaspoon Caramel Dipped Apple Tea

1) Put your tea leaves into a tea steeper and set aside
2) Put the sugar, vanilla, and caramel into a small sauce pan. Add the milk (or milk & coffee) and put on medium heat. Stir until the sugar and caramel have melted and completely mixed into the milk. Stir the milk fast to create bubbles on top (like a latte!) 
3) Put the tea into the milk mixture and let it steep for a few minutes
4) Pour latte into a mug and drizzle caramel on top
5) Enjoy!

Tuesday, October 8, 2013

Knit Pumpkin Giveaway!

Who's ready to enter my Halloween giveaway? You can enter to win three of my Knit Pumpkins or my Knit Pumpkin Pattern (or both!)

The winners will be announced on Halloween! Read the Terms and Conditions for more details.

a Rafflecopter giveaway a Rafflecopter giveaway

Monday, October 7, 2013

Pumpkin Pillow

I just added this cute pumpkin pillow to my shop! I might also add the pattern for this pillow.

Sunday, October 6, 2013

Tan Infinity Scarf

Here is the last scarf that I now have for sale!

Saturday, October 5, 2013

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