Fall Crafting

We have had a lot of rain here in the NW. In fact it almost seems like it has been coming down non stop for the past few weeks. The days are getting shorter, it is getting darker and we are spending more and more time in the house. A few things the rainy days are perfect for are crafting with the kids, reading books and watching family movies with a big bowl of popcorn. We rarely do that in the summer time, because if it is warm and light outside, the kids are always outside. 

A few days ago we decided to paint some pumpkins and leaves. I think William was the most excited, He kinda couldn't believe that mama was letting him paint. We usually only paint during his nap time, but I decided he is old enough now. He did such a great job, and only got the paint on his fingers and nowhere else. With a 2 year that is huge success! 

Rice Krispie Pumpkin Treats

    I bake cookies every Monday for my kidos to snack on after school, today I decided to do something a little different, I surprised them with these pumpkin rice krispie treats. Not only are these incredibly easy to make, but they are fun to eat. Definitely something your kids can help out with. 


    3 TB Butter
    6 Cups rice krispie cereal
    10 oz mini marshmallows
    Orange food coloring
    brown chocolate candies: I used mini peanut butter cups 
    green candies for leaf: I used skittles 


    -Melt butter in a large pot over medium heat. 
    -Add marshmallows and store until melted.
    -Reduce the heat to low and put a few drops of food coloring into the melted marshmallows and stir until combined. 
    -Remove from heat and stir in the cereal and mix well.
    -Using slightly greased hands, shape into small sized balls. Place on a sheet lined with parchment paper. Add the candies on top. I melted each piece of the chocolate for a second or two on the side of the hot pot, that way, it stuck onto the pumpkin when it cooled. 

    Thanks for visiting, 

    Apple Tart

    I picked up the most amazing golden delicious apples from a local farm. I seriously can't get enough of them. I decided to try and create some sort of apple tart with them earlier this week, I flipped through a few recipes online, but they all had one or two ingredients that I didn't have on hand, so I decided to wing it. Well, amazingly it turned out so good, that we ate it up in less then 24 hours. My husband had 3 slices in a row! In fact he asked me when I can make it again :) Don't you just love it when your family loves something you make? Well I made the tart again and  took the time to jot down the measurements so I could post the recipe on my blog to share with you all and off course to save for myself. I hope you all enjoy this delicious and easy to make tart. 

    Print recipe HERE


    • 1 1/2 cups plus 1 tablespoon all-purpose flour
    • pinch of salt
    • 2 TB sugar
    • 1 1/2 sticks cold unsalted butter ( cut into small pieces)
    • 1/3 cup cold  water
    • 3 large golden delicious apples
    • 1/3 cup brown sugar
    • 1/2 tsp cinnamon
    • 2 tsp sugar
    • 2TB flour
    • 2 tb butter (cubed)
    • 1 TB of sanding sugar


    In a food processor, pulse 1 1/2 cups of flour, salt, sugar and butter until the mixture resembles coarse meal with a few pea sized pieces of butter remaining. 

    Fall Home Tour 2016

    Hello my dear friends, It has been a while since I took the time to post anything. The kids had been sick, and I have been rather preoccupied. This is a busy season for us. Kids are in school, I joined a BSF bible study group, so any free time I have, I do my daily lessons. 
    I have been to bible studies before (which I never stuck to) and even read the bible cover to cover (which took me over a year)  So I need this kind of structure. I need to be part of a group so I am more responsible and make time for God. Because, lets face it, motherhood is hard and your responsibilites never end, If you don't make the time, you will never accomplish what you want.
     I have only gone to two classes so far and already learned so much! It is amazing how I have read these passages so many times before and NEVER actually understood them until now. I am so thankful for this amazing opportunity to spend two hours surrounded by different women who love God as much as I do, maybe even more. This is just what I need in my life right now. I have been praying for God to send me people who would motivate me, who would bring me closer to Him, people who would lift me up and enoucrage me and He has answered my prayers :) 

    It is fall Y'all!! I am so excited for this new season. I have been putting up some fall decor for the past few days and am loving how warm and cozy it is now :) Not only do I love the colors of fall, but also the smells. I have already made an apple pie, and have candles burning, the weather is crisp, which is perfect for the blankets and fireplace. It is absolute perfection :)

    I have so much to be thankful for this season. 

    Corndog Muffins

    We love corndog muffins in our house, I like to whip up a batch on Sundays because they are so easy to make and so tasty for snacking and for the school week. The kids love it when I pack these for lunch :)


    • 1 cup all-purpose flour
    • 1 cup yellow cornmeal
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup buttermilk
    • 1/2 cup unsalted butter, melted
    • 1/3 cup sugar
    • 2 large eggs
    • 6 hot dogs ( We love the Hebrew National brand)


    1. Preheat oven to 375 degrees. Coat a 24-cup mini muffin tin with nonstick spray.
    2. In a a mixing bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs. Pour mixture over dry ingredients and mix until combined.
    3. Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 10 minutes, or until golden brown.
    4. Remove from oven and cool on a wire rack.

          Thanks for visiting, 

          Cinnamon Muffins

          I have a picky two year old, but on of the things he eats well are muffins. So I usually  give him a muffin every morning with some fruit and sausage. I have been alternating between two of his favorites: blueberry muffins and poppyseed muffins, which he loves, but I am getting tired of making the the same two muffins all the time, well I am happy to have found another muffin recipe he loves to add to the mix. These muffins taste like a cinnamon roll without the trouble of making cinnamon rolls ;). 

          muffin batter:
          • 3/4 cup granulated white sugar
          • 1 large egg
          • 1 1/2 cups all purpose flour
          • 2 tsp baking power
          • 1/4 tsp ground cinnamon
          • 1/4 cup vegetable oil
          • 3/4 cup milk
          • 1 tsp vanilla extract
          cinnamon swirl:
          • 1/2 cup brown sugar
          • 1 tsp cinnamon
          • 3 tbsp butter, melted and hot
          vanilla glaze:
          • 1 cup powdered sugar
          • 1/4 tsp vanilla
          • 1-2 tbsp milk


          1. Preheat oven to 350F. Line a regular muffin tin with cupcake liners (12 total).
          2. In a large bowl, whisk together sugar and egg until combined. Add in remaining muffin base ingredients and whisk until batter is smooth.
          3. Fill each muffin cup about 1/2 full. You will have leftover batter which you will add later
          4. In a glass cup measuring cup or a small bowl, melt the butter. Add cinnamon and brown sugar. The mixture should have the consistency of a thick liquid. Add a small dollop of mixture into each muffin cup (about 1/2 tsp each) and swirl it a few times into the batter with a knife, careful not to let it completely mix. You want the cinnamon sugar mixture to remain as swirls in the batter. You should only use less than 1/2 of your cinnamon sugar mixture for this step, reserving the rest for later. Add remaining muffin batter to muffin cups, covering the swirled mixture. Each muffin tin should be about 2/3 full and you should have enough batter for 12 muffins.
          5. Reheat your cinnamon swirl mixture if it has thickened. Add a tiny amount on top of the batter, and swirl with a knife again. 
          6. Bake for about 20 minutes until muffins are puffy and toothpick inserted into the middle comes out clean. Let muffins cool in the  baking pan.
          7. While muffins are cooling, make the glaze. In a small bowl, mix powdered sugar, vanilla and 1 tbsp milk. Whisk until smooth. If glaze is too thick, add a little more milk, careful to not add too much at once. Once your glaze reaches the consistency you desire, drizzle on top of muffins. Serve once glaze is set.