Things We Love September 16 2014
Hey there. Thanks for stopping by and welcome to this week's edition of Things We Love!
It is truly a HAPPY DAY, because the new Finley boot has finally arrived!
Oh, so stylish for fall, this is absolutely a MUST HAVE.
Everything about this outfit is right. Pair your Finley boots with a pair of skinny jeans and a comfy sweater to capture the essential fall "look"
If having a purse addiction is wrong, then we don't want to be right. We believe that a girl can never, ever have too many bags. This leather bag found at Zara is so perfect for fall!
And...if you weren't already hungry, we apologize for the following, irresistible pumpkin dessert.
Salted Caramel Pumpkin Muffins
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup raw sugar
- 2 t. ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 2 eggs, beaten
- 1/2 cup milk
- 1 1/2 teaspoons vanilla
- 1/2 cup butter, melted and cooled
- 1 cup pumpkin puree
Preheat oven to 400 degrees. Combine all dry ingredients including nuts and cranberries. Add eggs, milk, vanilla, butter and pumpkin. Stir just until moistened. Fill greased muffin tins 2/3 full. Bake for 15-20 minutes until browned and center springs back when touched.
Makes 18-20 muffins.
Salted Caramel Glaze:
- 4 Tablespoons butter
- 3 Tablespoons brown sugar
- 3 Tablespoons white or raw sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 1-2 Tablespoons confectioner’s sugar, sifted
Heat butter, sugars, salt, vanilla and milk over medium heat, stirring constantly. When mixture reaches a boil, boil for one minute, stirring constantly. Remove from heat and continue stirring. Add one tablespoon confectioner’s sugar to thicken. Use more if it needs to thicken up
We're looking forward to baking these salted caramel pumpkin muffins over the weekend...
Have a terrific week, and be sure to come back next week for more Things We Love!