Short & Sweet

Time to turn a new leaf.

Channeling my inner Eve.

Some things in life are just black and white right off the bat.

Cookies fur Elise.

~Steph

A Sweet Disney Day

Our Jolly Holiday Haul from left to right: sweet potato hand pie, pumpkin muffin, Matterhorn macaroon, and a black forest cherry cupcake (not pictured: double chocolate chip muffin)!! 

The bakery here is just pure Disney magic! We tried all seasonal items, minus the Matterhorn macaroon and double chocolate chip muffin.

Star Tours

Had to get the classic picture of my Matterhorn macaroon in front of the Matterhorn. 

So, the spoiled little cookie got to come with us. 

Hi, Cutie!!

Lunch was at Hungry Bear Restaurant, since we'd read that they redid the menu and wanted to try it. 

It was okay!! I wouldn't consider it to be a magical experience though. Definitely not a MUST EAT!

Watermelon Lemonade Freeze (ignore the thumb nail, thanks)

Best part: the watermelon glitter sprinkles!

A chili burger not worth mentioning, and not because of the sweet theme either. 

It's just really not worth mentioning! If you want a burger, go to In-N-Out.

Strawberry Rose Twist

Located at the stand right outside the Royal Theatre are these beauties! They also serve rose lemonade that is to die for (if you're into that sort of thing). I kind of obsessed over edible flowers for a solid year of my life, so the rose in it just makes me WAY too happy. 

Plaza Inn

So many happy evenings spent here with a warm bowl of pasta. *sigh* 

Mickey Pound Cake

Spider Roll

Warm bowl of pasta

Way Back Wednesday

Throwback Thursday

~Steph

Phantom of the Opera Cupcakes Take Two

OK, let's be honest here, I haven't stopped obsessing over Phantom of the Opera since last October. So when The Great American Melodrama announced it's production of The Phantom of the Melodrama, well, it was bound to happen. 

Plus, it just so happened to be the day before my cousin's birthday! 

...Let the cupcake obsession continue!!!!

(Are you feeling a sense of deja vu here?)

Our after show

Happy Birthday, Caitlyn, and many more!

Love,

                      O.G. of the MD 

Candy Corn Rice Krispy Treats

There is something about candy corn that entices me to want them the very moment fall begins, and then, after chewing a few of those sugar cubes, I have no desire for them the rest of the year. 

This is the very reason why we have the same jar of candy corn sitting out as we did last year. 

Why they haven't gone bad? I do not wish to know. 

This year, however, has been a little different being that I have not had a desire for candy corn at all. (no idea why heh heh)

 Still, I love the idea and look of candy corn, so why not make baked goods look like candy corn? I bring to you, Candy Corn Rice Krispy Treats. :)

Here is a fun fact:

Candy corn was first named "Chicken Feed" and was not a seasonal candy.

Forever Corny,

Steph

Persimmon Smoothies

Before we delve into all those holiday pies and stuffings, a smoothie is in order.
...and not just any smoothie.

This is one that will keep us away from those fall sweets just a little bit longer, prolonging the damage.

 Oh! There is pumpkin in this smoothie too. It is actually all of our favorite fall flavors blended up, into a completely healthy smoothie (meaning that it satisfies those cravings for pumpkin pie and persimmon cookies....until Thanksgiving that is).

Super easy and completely guilt-free. For what are you waiting?

(oh yeah, the recipe)

Recipe: Persimmon Smoothie
Serves: 2

Ingredients:
2 med. fuyu persimmons (peeled if you don't have a powerful blender)
1/3 c. pumpkin
4 dates (or to your liking)
1/2 c. coconut milk
1 1/2 c. ice
dash of cinnamon, nutmeg, and cardamon

Directions: 
Throw all of the ingredients in the blender and blend.

Pumpkin Cupcakes

As you already know, it is fall....PUMPKIN EVERYTHING!!!!!! Haha. 

I love this time of year! Curling up with a blanket, book, and tea just doesn't feel the same in the summer.

Also, baking at this time of year (with Christmas music playing) really just makes me feel all warm and fuzzy inside...
(Who am I kidding though, I bake to Christmas music in August. It puts me in the mood.)

I spy cranberries! 

Your Pun'kin,

 Steph 

Pumpkin Chili

Autumn is FINALLY here!

  It's pretty sad that sweatshirts and chili sound nice, even though it's eighty degrees outside. Just a few years ago, I would have been dying of heat and pulling out the hose. Guess I am officially a SoCal girl. HA. 

 So, in celebration of fall and all things pumpkin, I made a pot of pumpkin chili for dinner. And just a disclaimer: you can't even taste the pumpkin, it is just a nice thickener, and gives it a great fall color! (Unless you accidentally use a can of sweetened pumpkin...like I have before. Heh heh. ) 

This recipe came from a missionary friend in Mexico. I was a little skeptical about it at first, because, as much as I love pumpkin, I am not a fan of sweet pumpkin soups.

 One bite of this though, and I was sold! 

  Also, this recipe is very versatile! Don't like kidney beans? Throw in black beans. Don't have vegetable broth? Use chicken, and throw some shredded chicken in the pot too! However you decide to personalize this recipe, I hope you enjoy it as much as my family and I did!

Recipe: Pumpkin Chili

Prep Time: 10 Minutes

Cook Time: 1 Hour

Serves: 7

Ingredients:

1 tbsp olive oil

1 medium-large onion, chopped

3 large garlic cloves

1 (15 oz.) can pumpkin puree 

1 C. vegetable broth

2 cans kidney beans, drained

1 can golden whole kernel corn

1 large can whole tomatoes 

1 tbsp paprika

Seasonings: Basil, cumin, oregano, salt and pepper, to taste.

Directions:

In a large saucepan, heat olive oil and add onions and garlic.

Pour in the pumpkin and vegetable broth. Mix. Pour in tomatoes (with juice). Add beans and corn. 

Season with paprika, salt and pepper.

Bring mixture to a boil. Stir occasionally; add in other seasonings as desired.

Lower heat to a simmer and cover. 

Cook 45 minutes.