happy halloween!

{via hiphipgingin}

Here's the thing, I love Halloween for the decorations, the weather, and the colors. I love seeing what people dress up as, but I can never get motivated enough to find my own costume. It's not that I don't want to dress up, I just never get my act together in time. I thought perhaps this would be the year, but here I am again trying to think of some half-ass last minute costume. Oh well, at least there's candy. 

have a great halloween weekend!

This weekend is going to be pretty busy, but pretty fantastic as well. Halloween on Monday, the Jewish Food Festival on Sunday {which you should totally go to if you're in Savannah} and so lovely friends for Sunday dinner. I'm looking forward to it. Hope yours is lovely! 


Around the web:
1. Another MissMoss street style!
2. Such a sweet wedding at a couple's home. I wonder if we could do that... 
3. Why didn't any of my dorm rooms look like this? 
4. Last but not least, a hilarious Gentlemen's Rant. 

day dreams {dunham farms}

Jacob and I have been having a little trouble finding a wedding venue we really like. A couple of weeks ago we visited Dunham Farms, and reader, let me tell you, this place is breathtaking. Covered in spanish moss, right on the water, and filled with historic buildings and artifacts, it's quite simply amazing. Not sure if it will work out for our wedding, but I can't get it out of my head. Perhaps you can see why. 

one can never have too many books.

 I received another book from my friends at Princeton Architectural Press. I never know what book might be sent, but I'm always excited to see a mystery package at my front door. Today I opened the envelope to find Oak by Stephen Taylor. It's a collection of fifty paintings, all of the same 250 year oak tree. He painted the tree over the course of three years, capturing the different seasons and changing landscape around it. It's  a lovely series, and a great addition to our ever-growing book collection. 

Also, I finally used the amazon gift card I received from my birthday! I had been saving it for some books that weren't being released until today. I was able to chip away at my {very long} amazon wish list, and in addition to some Coralie Bickford books to add to our collection, I picked up Libbie Summers', The Whole Hog Cookbook. Libbie is from Savannah, and I can't wait to use this book. The photos and design inside are beautiful! All in all it was a pretty good haul. 

new wall art

We just put up our new painting from our lovely friend Matt and I'm so so excited about it, I had to share. Isn't it great? 

sunday sweets {pumpkin creme brulee}

1.

Do any of you ever get sick of pumpkin desserts in the fall? Didn't think so. 


I could eat desserts with cinnamon or pumpkin just about everyday of the week. This Sunday I chose to take a break from pie making and try something I've never made before. My friend lent me her blow torch and I was all amped up to use it. Unfortunately I realized at the last minute it didn't work and was forced to use the broiler, which is obviously much less fun. They still came out great though, and I was pleased to see that the sugar layer was thick enough to crack {in my opinion, one of the best parts of eating creme brulee}. These were delicious, in case you're wondering, and super easy. If you're looking for a departure from the usual pumpkin pie at Thanksgiving, these would definitely work. 


Ingredients:
1 15-ounce can pure pumpkin
1/2 cup sugar
1/2 cup (packed) golden brown sugar
5 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 cups heavy whipping cream
8 tablespoons raw sugar or golden brown sugar


Directions:

1. Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.

2. Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

3. Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled.

Enjoy!

have a chilly weekend.

{via elina nilsson}


I'm completely in love with the cold weather we've been having in Savannah this week! Waking up with the windows open and all snuggled under the covers to stay warm is probably one of my favorite things ever. I plan on filling this weekend with cold outdoor activities, pumpkin lattes, and tater beer. Have a great weekend! 

Around the internet:
1. Absolutely adorable. 
2. I excel at numbers 4, 7, and 9. 
3. Yum.
4. Maybe I'll send these engagement cards out. 
5. Who wouldn't want to live in the world of the Royal Tenenbaums?

chilly uniform

Today it actually feels like fall. It is cold. I'm sitting at my computer with a very large knit scarf {much like the one shown here} and drinking hot chai {don't worry, the windows are still open}. This change in weather has me really rethinking my wardrobe. I feel like there's serious lack of fall clothes, I think I have 3 flannel shirts and 2 sweatshirts that I wear pretty frequently {everyday}. I need a new uniform, perhaps some of these fine items. 


{Military Parka, Zara Skinny Jeans {you can order online now!!}, Woodhouse Sweater, Jeffery Campbell Wedge, Crew Socks, Folded Snood, Caravan Mailbag}

brainstorming {halloween costumes}

{via oh happy day!}

I wish I could be better about Halloween costumes. I always have high hopes for dressing up but I never get my act together. Maybe this year I'll do it {probably not}. These costumes from two of my favorite movies may just inspire me to create my own. I LOVE the Fantastic Mr. Fox costumes, I really wanted to be the rat last year but thought it would be a little too  obscure. Everyone would recognize Mr. and Mrs. Fox though right? 

darn you apple!

It's items like these that really make me wish I still had an iphone or a powerbook. 

paper dolls show

I may have mentioned this before, but I'm kind of obsessed with watercolors at the moment. I think it goes along with my soft colors, fabrics, and romantic looks right now. Anyway, I stumbled across Paper Dolls Show shop and instantly fell in love with her prints. While I would like to purchase all of them, I really think that ice cream cone is fantastic. It may make it's way to the Christmas list. 

sunday sweets {pumpkin pancakes}

This weekend was jam-packed with wedding planning, so I didn't have as much time to devote to baking. I was able to squeeze in a little breakfast though, and with the beautiful weather we are having, it was the perfect excuse to sit outside and eat pancakes. 

Ingredients:

• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

Directions:

1. Mix together the egg, milk, oil, pumpkin puree, and vinegar. In a separate bowl, combine all dry ingredients. Add dry ingredients to pumpkin mixture, stir until just combined.

2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop about 1/4 cup of the mixture into the griddle for each pancake. Cook on both sides until brown. 

Enjoy! 

fall wedding invites

How beautiful are these fall invitations from Julia Kostreva of Studio on Fire? I saw them on Once Wed today and thought that since we're in the midst of planning a fall wedding, I had to share them. I'm in love with the technique and colors they used. Definitely going in the "wedding inspiration" pile. 

greenhouse light

Does anyone have $1900 I can borrow? 


How awesome is this? it kind of takes terrariums to the next level. Greenhouse is by Czech designer Kristýna Pojerová. I want. 

sunday sweets {apple cider cream pie}

I haven't done a pie in a couple of weeks, so I was feeling a bit of withdrawal. Coincidentally, Food & Wine had come in the mail Saturday, and I spent a good portion of my Sunday morning pouring over the new issue, only to find an entire section devoted to fall pies. Perfect. I needed to practice my dough making skills anyway {they still need work}. 


This particular recipe is from Allison Kave and Jay Horton out of Brooklyn, and helped them win New York's Pie Bake-off in 2009. If that doesn't convince you to make it, hear this, it's freaking delicious. The crust gave me a bit of a hard time {as most do}, but it ended up being quite good despite my having made it. The custard is amazing, you can totally taste the bite of the apple cider, and then the whipped topping is ridiculous, probably my favorite. I'm a huge fan of cinnamon so anything with even a hint of it, and I'm sold. 


Seriously, try this, it's so good, and it's something different for fall. 


Ingredients:
Crust:
1 cup all- purpose flour
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon kosher salt
1 stick unsalted butter, cut into 1/2" dice and chilled
3 tablespoons cold milk
1 teaspoon apple cider vinegar


Filling and Topping: 
2 cups apple cider
1 cup sugar
1/2 cup sour cream 
1/4 teaspoon salt
4 large eggs 
1 cup heavy cream
1/2 teaspoon cinnamon


Directions:

1. MAKE THE CRUST In a food processor, combine the flour, cornstarch, sugar and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Combine the milk and vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until chilled, about 30 minutes.
2. On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes.
3. Preheat the oven to 425°. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 15 minutes, until the crust is barely set. Remove the parchment and pie weights. Cover the edge of the crust with strips of foil and bake for about 15 minutes longer, until the crust is just set but not browned. Press the bottom of the crust lightly to deflate it as it puffs; let cool. Lower the oven temperature to 350°.
4. MEANWHILE, MAKE THE FILLING AND TOPPING In a medium saucepan, boil the cider until it's reduced to 1/2 cup, about 10 minutes. Transfer to a bowl and let cool. Whisk in 3/4 cup of the sugar, the sour cream and salt, then whisk in the eggs.
5. Pour the custard into the pie shell without removing the foil strips. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the custard is set around the edge but the center is slightly jiggly. Let the pie cool completely.
6. In a medium bowl, using an electric mixer, beat the heavy cream with the remaining 1/4 cup of sugar and the cinnamon until firmly whipped. Mound the cream on the pie, cut into wedges and serve.

Enjoy!

have a wonderful weekend!

This week has left me exhausted, but really excited to get some things done. I will be productive. I will be productive. Fingers crossed!


Around the web:
1. One of my favorite blogs, For Me, For You {Kate Miss} is in the midst of my personal nightmare. Serious health problems, without insurance. Kate and her boyfriend Will are both extremely talented artists and are selling some goods via etsy to help fund medical bills. Visit the shop, and help out by purchasing some awesome {and totally affordable} art. 
2. I wish with all my heart that this were real. 
3. Freaking amazing back tattoo. 
4. Movies and food. 
5. FACT: Sweaters seem more cozy with elbow patches.
6. <3 Amy Poehler. 

farm anatomy

Julia Rothman is one of my favorite illustrators. I have a couple prints in the house, and I love her repeat patterns. She just released this book Farm Anatomy: The Curious Parts and Pieces of Country Life, full of her whimsical illustrations and information about living on a farm. I can't wait to pick it up! 

happy place.

Feist's album "Metals" came out today {dropped?} and I couldn't be happier. Listening to this put an immediate smile on my face. 

The other thing to make me smile this afternoon was this clip from the Being Elmo documentary. I love Sesame Street, I love Elmo... and I don't care who knows it. This just looks so sweet. 

sunday sweets {special buddies' addition}

In addition to the pumpkin spice latte, I wanted to make something for my special canine buddies. I still had some grains left over from Jacob's brew a couple of weeks ago, I had frozen them to make more cookies, but I thought treats for the dogs might be more generous. These are super easy, and I think they're pretty delicious, Bruce and Franklin seemed to really enjoy them.


Ingredients:

Original recipe: 4 cups spent grain {you can use oats if you don't have grains} 2 cups flour 1 cup peanut butter {all natural} 2 eggs Directions: 1. Mix all ingredients thoroughly.  2. Press down into a dense layer on a large cookie sheet. Score almost all the way through into the shapes you want.  3. Bake for about half an hour at 350 F to solidify them.  4. Loosen them from the sheet, break the biscuits apart and return them, loosely spread out on the cookie sheet, to the oven at 225 F for 3 to 4 hours {or until they are really dry} to prevent mold growth. Store in an airtight container to keep them dry and mold-free.

sunday sweets {pumpkin spice latte}

This weekend actually felt like fall. The nights dropped to a brisk 55 and the days stayed in the low 70's, high 60's. For Savannah that is fall, so it felt amazing. My favorite thing to do when the weather is like this, is to get up early and have coffee outside. 


On Sunday I got up and had my coffee, but when I was finished I was craving something else, something fall-ish. So, instead of driving to Starbucks for one of their pumpkin spice lattes, I decided to make them come to me. This recipe allows you to recreate the favorite drink at home. It's a little less sweet, which I like, but you can add sugar. 

Ingredients:

1 tablespoon canned pumpkin

2 tablespoons vanilla extract

1/4 teaspoon cinnamon

1 cup milk
1/2 cup of coffee {i used Green Mountain's pumpkin spice, to add even more pumpkin flavoring, but you can use regular}
cinnamon, nutmeg, or pumpkin pie spice for sprinkling over the top

1. In a saucepan, heat milk and pumpkin until steaming, or mix the milk and pumpkin in a 2 cup measuring cup and microwave for 2 1/2 minutes.2. Stir in vanilla and cinnamon.
3. Pour the milk mixture in a blender, and blend 20 seconds until it's frothy and foamy.
4. Pour into a mug, then add coffee.
5. Add sugar to taste, if you like.
A sprinkle of nutmeg, cinnamon, or pumpkin pie spice over the top.

Enjoy!