My boy graduated!


My boyfriend graduated last Friday from the Art Institute  of Minnesota, majoring in graphic design. He has worked so hard completing his portfolio and now his hard work has paid off by graduating with high honors  & winning best in show for fall quarter 2011! I could not be more proud of him :)

Look at all of his wonderful work on his website

Isaiah 55:11 " So is my word that goes from my mouth: It will not return to me empty, but will accomplish what I desire and achieve the purpose for which I sent it.

Apple Chips



seriously is the easiest thing ever.. and delicious! 

Take 4-5 Medium sized apples
Butter (optional)

Heat over to 275. Core apples, then slice. Put onto a tray lined  with parchment paper.  Cover with melted butter (or go with out to be more healthy). Sprinkle cinnamon on top. Put apples in the oven for 2 hours.

The end result... apple chips! A nummy snack.


Madwell Inspired XMAS


A little fashion inspiration from Madwell

Pumpkin Cheesecake


I know I know... I have been doing lots of pumpkin posts but I cannot get enough of it!!

So I promise this will be the last pumpkin-y post of the 2011 year.

But  I do have to say this one is my favorite!


1 1.3 Cups graham-Cracker crumbs (10 crackers)
1/3 cup sugar
4 tablespoons unsalted butter, melted

 4- 8 oz bar cream cheese, very soft
1 1/4 c. sugar
3 tablespoons flour
15 oz can pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature


1. Preheat oven to 350- rack in center
2. Make crust- mix crackers crumbs, sugar, butter until moistened. Press firmly. Bake until golden (10-12 minutes)
3. Create the Filling. Beat cream cheese and sugar (low speed) until smooth.
mix flour, pumpkin puree, pie spice, vanilla and salt. Mix until smooth. Add eggs one at a time.
4. Remove the crust from oven and add filling. 
5. Transfer to oven and reduce oven heat to 300 degrees.
6. Bake 45 minutes. Turn off oven; let cheesecake stay in over for 2 hours more
7. Remove from oven, cool completely. Cover and refrigerate until firm (about 4 hours)

to end this pumpkin- season I thought I would share Caribou's tweet about Pumpkin (b/c I think we have the similar feeling of bittersweet!)

ALSO... I am looking for some Thanksgiving Recipes! My family historically does not cook a whole lot... until I came around SO I am searching for some GREAT side dishes to add to our Thanksgiving meal!

Pumpkin Cupcakes & Frosting


There are only a  few fall weeks here in Minnesota (we always get snow in November  ALWAYS.) In light of this I decided to make pumpkin cupcakes before it feels much more like winter then fall. As I have mentioned before I love anything with pumpkin so this was the perfect recipe. I haven't really had time to cook lately but saw a great recipe on Pinterest to make super easy pumpkin cupcakes. The ingredients are shown below..

That is right... 2 ingredients{ 15 oz Pumpkin Puree & 1 Box of cake mix }
& they were superb!
 Add the two together.... bake following directions on box and the end product is done

My favorite part of this easy recipe was the frosting I put on them...

8oz Pumpkin Cream Cheese
1 Cup Powered Sugar

Mix until Creamy

How easy was that! Everyone should try this festive recipe before the seasons change!

Exodus 15:2 "The LORD is my strength and my defense, he has become my salvation. He is my God, and I will praise him, my father's God, and I will exalt him"

"Whole-ly Guacamole"


MMM. I love veggies, especially avocados.... and guacamole!

Over the long weekend I embraced some cooking up at the Kirsebom cabin where Julie and I made some guac! It is a tasty recipe that is very easy to make.

Easy Guacamole
  • 2 whole ripe avocados 
  • 3/4 c pre-made/bough pico de gallo
  • Tabasco Sauce (3-4 shakes)
  • Lime Juice 
  • 1 teaspoon Kosher salt
  1. Remove shell from avocados and place all insides (all green pieces) inside of a bowl
  2. Mix in pico de gallo, Tabasco, lime juice, and salt
  3. Continue to mix until smooth, add Tabasco to taste
  4. Eat :)


*image credited to google*

Banana-Coffee Cupcakes with Caramel Filling


Last night I had a much needed girls night with some of my friends here in Rochester. The night was quite enjoyable with some home made pizza and cupcakes and a girlie movie! Then this morning we woke up and made home made waffles with bacon. It was refreshing to be cooking again because of my limited capabilities of doing so in my current living situation.

We made Banana-Coffee cupcakes with Caramel filling and they were to DIE for. A little time consuming but when your with a group of friends it goes much quicker!

2 teaspoons instant coffee crystals
1 tablespoon bowling water
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 & 1/2 cups of sugar
3 mashed bananas
1 teaspoon vanilla
2 eggs
1 cup sour cream

Caramel Filling
1/2 cup sugar
2 tablespoon water
1/4 cup unsalted butter
1/4 c whipping cream
1/8 salt

Coffee Frosting
1/4 cup milk
2 tablespoons & 1 teaspoon instant coffee crystals
1/2 C unsalted butter, softened
3 & 1/4 cups of powder sugar

Start to finish 2.5 hours

1. Heat oven to 350. place proper baking cup in muffin pan. Dissolve the 2 teaspoons of the coffee crystals with 1 tablespoon of bowling water. Set aside. In a small bowl stir the flower, baking soda, and 1/2 teaspoon of salt. Set aside. **

2. In a large bowl beat 1/2 cup butter and 1 & 1/2 C of sugar with electric mixer on high speed for 2 minutes. Add in the mashed bananas and 1 teaspoon of vanilla. Add eggs and beat on high for one minute, scraping the bowl frequently. With spoon or on low speed alternately add flour mixture and sour cream, stirring just until combined. Stir in coffee mixture. Divide batter evenly among muffin cups.

3. Bake 22 to 25 minutes 

4. Meanwhile in 1-quart heavy saucepan, heat 1/2 cup of sugar and 2 tablespoons water over medium heat, swirling saucepan until sugar is dissolved. Increasing the heat to high, cover and boil syrup for 2 minutes. Uncover. continue boiling until sugar is dark amber in color. Remove saucepan from heat. Beat in 1/4 Cup butter with whisk until smooth. Beat in 1/4 whipping cream. Beat in 1 teaspoon of vanilla and 1/8 teaspoon of salt. Cool completely.

5.Microwave milk on high 40 seconds or just until it begins to boil. Stir in 2 tablespoons plus 1 teaspoon of coffee crystals until dissolved. set aside. In medium bowl beat 1/2 cup butter and 1/2  cup of the powdered sugar with electric mixer on low until blended. Gradually beat in remaining powdered sugar. Add 1/2 of the milk mixture. Beat on high Add remaining milk mixture, beating until smooth.

6. Using melon baller, scoop out center of each cupcake scooping almost to bottom of cupcake. Spoon 1 generous teaspoon caramel filling into each hole. Reserve remaining caramel filling.

7. Frost each cupcake and top with whipped cream, drizzle with reserved caramel drizzle. Top with mini chocolate chips.

** My recommendation for these cupcakes if you want to save some time would be to use a pre-pared cake mix from a box and then add the bananas && coffee mixture. I am sure they are equally delicious!**

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