There’s something about this time of year that makes my fingers twitch and my brain start dreaming of things to create.
During the summer months this year my creativity waned… potentially because my brain was frazzled with home-buying and moving tasks. But now I’m back to the mindset of “Let’s make something!”
I’m getting inspired in the kitchen and in the “Woman Cave” (PS: My room of the house is currently being called a woman cave because I haven’t named it. I thought about calling it the sewing room, but I do more than sew in it. It needs a name, help?). Brad actually asked me to chill out on baking goodies for awhile! He was overwhelmed by having both muffins and cookies in the house at the same time. Maybe I’ve shaken loose of the cooking rut. Last week we had all sorts of fun dinners like beer cheese soup, baked sweet and sour chicken, crispy Parmesan green beans, crockpot beef and noodles. It’s easier to find motivation to make hot foods in the cooler temperatures. I also got busy with the fall wreath and catching up on my sewing projects. Yesterday I altered of my shirts to make them fit me better. I’ll share some of my projects when I take some pictures.
I find myself browsing Pinterest more during these last few weeks and reorganizing my supplies to make projects easier. I’m already thinking of new things to create for the holidays!
Is anyone else more creative this time of year? What’s on your to-make list?
Fall + coffee
One Sunday morning we actually clicked the heat on in the house for the first time. It was a lovely, crisp fall (but not fall) morning that called for some good coffee.
I pinned a pumpkin spice latte recipe last year and finally had the stuff in the house to make them, so here’s the recipe (with my tweaks of course!)
I mostly followed the recipe found here, but here’s what I did:
- I used the canned pumpkin, but would highly recommend using the syrup to non-insulin challenged people. The tiny bits of pumpkin make the drink pretty thick and settle to the bottom.
- I used skim milk and Stevia
- As you can see I did not top them off with whipped cream
- In our regular-sized mugs there was enough for almost 3 lattes
Also involving coffee, at my husband’s request I made espresso chocolate chip cookies for having family over on Saturday. Read the rest of this entry
C is for “Cookie.” D is for “Donut.”
(or doughnut, what have we settled on?)
At Brad’s request for chocolate chip cookies, I scoured Melissa’s blog for the recipe for the “perfect” chocolate chip cookie she’d posted not that long ago (found here). I would eat just about anything made by Melissa, so I knew that the recipe had to be good. These cookies lived up to their lofty label. Cookies tend to end up with a weird texture and usually get hard or crunchy but these remained at the “just right” level of chewiness.
I tend to sub things out in my recipes because I either don’t have an ingredient or want to cut the carbs. I subbed out about half the sugar for Stevia and mixed semi-sweet chocolate chips with white chocolate chips. The cookies were bolus worthy and I’d be lying if I said I never used them to treat a low (or three).