Saturday Snapshot {November 30}

We haven't fully accepted that today is the last day of November. How can that be? What a wonderful (and busy!) thanksgiving season it has been. Here are our highlights from the last two weeks, so you can catch up with a cup of coffee and slice of pumpkin pie this morning. ;)

1. We shared our Citrus and Cream Thanksgiving with you and gave 5 tips for a fabulous festive table.
2. We devoured these Pumpkin Spice Cupcakes with Cinnamon Cream Cheese and Chocolate Drizzle. Use up that last can of pumpkin puree in the pantry with these babies.
3. Who doesn't love freebies? Enjoy a Winter Bucket List and a Winter-themed Subway Art Printable.
4. There are only 25 days before Christmas! Check out our two gift guides for lovely local items under $20 and under $50.
5. Need something to do with all your pumpkins? Make this fun little Pumpkin-snowman!
6. We are thankful for so much! Check out our list, from A to Z. 

We hope you are enjoying time with family and friends this weekend, savoring good food and good company. See you Monday!

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Thankful, from A to Z

We are still full from Thanksgiving, and it's not just because of the turkey. We are full of joy and gratitude, thankful for a sweet day with our families and friends. So while we may be hitting the Black Friday sales or taking a nap on the couch today, we are still naming our many blessings from A to Z.

A: Artists and artisans...the talented people who share their passions with us.
B: The beach, which I got to see this past weekend.
C: Coffee in the morning, and chocolate in the evening (or any time of day!)

D: Disneyland! (This lucky girl was just there!)
E: Encouragement, especially after a hard day.
F: Friends and family, who make our lives full.
G: God and His grace in our lives. 
H: Our sweet husbands. 

I:  We'll just say it: the Internet. We love it!
J: Jammies...and lazy days to wear them.
K: Kisses :) 
L: So many! Littles, love, laughter. Life itself.
M: Mountains

N: Naps, especially after a day of feasting.
O: Opportunity
P: Pumpkin pie. Photographs of pumpkin pie (or anything we love).
Q: Quiet moments 
R: Rain. Rain boots. Rainbows.

S: Sunsets. We never tire of them. And s'mores. Together, if possible.

T: Travel. A travel mug with peppermint mocha.
U: Umbrellas. For the days of rain, rain boots, and rainbows.
V: Vacation
W: Warmth
X: eXtra whipped cream on our mocha. (Yes, it's a stretch.)
Y: Yosemite. Seriously. That place is awesome, and it's only a few hours from us.

 Z: Zebras. (You try and think of something else that starts with Z!)

I don't think we will ever run out of reasons to be thankful! How about you? What are you thankful for this week?

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Frosty, the Pumpkin-Snowman! {Easy DIY Craft}

No, it's not the Great Pumpkin, Charlie Brown! It's simply the cutest pumpkin-snowman you ever will see. And with just a few materials and steps, you can have your very own!

What You Need:
-Three white mini pumpkins ranging in size
-Gorilla Glue
-Grey felt for a hat
-Red ribbon for the scarf
-Two buttons for eyes

What You Do:
Take the stems off of the two larger pumpkins. Using the gorilla glue (hot glue doesn't work...trust me), glue the three pumpkins on top of each other, making sure the top one has the stem facing out for the nose. Let it dry. In the meantime, make your felt hat. Cut out two circles of felt, one about 2 inches in diameter and one 1.5 inches in diameter. Cut out a strip that will fit around the circumference of the smaller circle. Glue the strip around the circumference of the small circle, let dry, and then glue to the larger circle. Your hat is finished! Glue hat to the snowman as well as the two button eyes. Tie your red scarf and set that cutie up.

Note: Even though gorilla glue works the best, your pumpkin will still be fragile. Find a place you want to be his home and keep him there! Also, remember that pumpkins will eventually go bad, so check it now and then to make sure it hasn't started to rot. When it has, it's time for your snowman to...um...melt away.

Set up your new little friend and get ready for lots of smiling...you just can't help it when you see this guy.

Happy thanksgiving, friends! Hope you have a wonderful day celebrating with the ones you love.

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Local/Handmade gift guide: 20 under $20 and $50!

Saturday, November 30th is Small Business Saturday! So we wanted to give you a peak at some of the great items available from local artisans in the area. We hope you take some time to get out and support our local small businesses and artists. Enjoy!

1. Any 10 handmade cards - Colette's Lemon Tree
2. Personalized bath towel -Tammy's Treasures
3. Tons of prints to choose from - Anchor & Vine
4. Two Chalkboard prints - Anchor & Vine
5. Handstamped wooden ring - Colette's Lemon Tree
6. Black Onyx Ring- SpiralsandSpice
7. Birthstone Drop earrings - JulietheFish Designs
8. Heart Ear Cuff - SimplyEarCuffs
9. Drawstring Backpack - ComfyFeely
10. Candy Sprinkle Initial Necklace (3 shapes to choose from) - JulietheFish Designs
11.  Handmade Softie Pony - ComfyFeely
12. Toddler Girl gift set and softie - ComfyFeely
13. Love Ring - from BridalBliss1 
14. Morse Code Us key chain - JulietheFish Designs
15. Personalized Sports Tumbler - Tammy's Treasures
16. Burlap Mason Recipe Cards - Gray Paperie
17. Little Girl Beanie with Flower - Crazy Mrs. Smith
18. Crocheted hairbow/bowtie - Crazy Mrs. Smith
19. Cabled Bracelets - Crazy Mrs. Smith
20. Little girls matching headband and chunky necklace - Love Blooms Here

1. 5x7 frame plus any two prints - Anchor & Vine
2. Teen/Adult crocheted boot Cuffs - Crazy Mrs. Smith
3. Chunky Cowel - Buttons & Birds, sold at Studio 317
4. It is Well, Canvas - Anchor & Vine
5. Love Always necklace - Quinn and Edie
6. Feather Necklace - Colette's Lemon Tree 
7. Initial Necklace with birthdate - JulietheFish Designs
8.  Larimar Ring Sterling Silver - SpiralsandSpice
9. The unisex Raevyn Slouchy - Crazy Mrs. Smith
10. Baby Swing Top - Comfy Feely
11. The Dino Cowl - Crazy Mrs. Smith
12. Reversible dress - Comfy Feely
13. Heart Necklace - SimplyEarCuffs
14. love inspire teach necklace - JulietheFish Designs
15. I love you to the moon & back - JulietheFish Designs
16. Herkimer Diamond Ring - BridalBliss1 
17. Personalized Camera Strap Cover - Tammy's Treasures 
18.  Handmade Leather Cuffs - JourneyOn Designs
19. Pearl Rope Necklace - Colette's Lemon Tree 
20. Family Establishment Print - Anchor & Vine

 

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Winter Bucket List and FREEBIE Subway Printable!

Today we are sharing some free printables with you! The first is fun subway style art that you can print and frame in an 8x10 with your holiday decor. The second is a winter bucket list with a load of fun things to check off this holiday season! Enjoy!

Click here to download and print the Winter Subway Art!

Click here to download and print the Winter Bucket List!

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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting and Chocolate Drizzle!

Recently I made these cupcakes for our first Thanksgiving meal of the season and they turned out great––so tasty! If you're looking for something to make to add a little sweet to your meal, give these a try!

Cupcake Ingredients:
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup coconut oil (melt in the microwave about 30 seconds; 1/2 cup vegetable oil can be used instead)
2 large eggs
1/2 teaspoon vanilla extract

Cinnamon Cream Cheese Frosting Ingredients:
1 1/2 sticks unsalted butter, room temperature
1 8oz package cream cheese, room temperature
3 cups confectioners sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Chocolate Drizzle Ingredients:
5 ounces good quality bittersweet chocolate, finely chopped
4 tablespoons heavy cream
3 tablespoons warm water
6 tablespoons confectioners sugar

Directions
Cupakes:

1. Preheat oven to 350 degrees.
2. In a small bowl whisk flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon until combined; set aside.
3. In a large bowl add pumpkin puree. Whisk coconut oil in slowly until completely mixed. Add light brown sugar, granulated sugar, vanilla and eggs whisking after each ingredient until mixed before adding the next. Add eggs last so they don't cause your coconut oil to hardened back up.
4. Add the flour mixture to wet ingredients and stir until just combined. 
5. Fill lined muffin tins about 3/4 full.
6. Bake for about 18-20 min or until a toothpick comes out clean.
7. Place cupcakes on wire rack to cool.

Frosting:

1. Beat together the butter and cream cheese for about 2 minutes on medium speed or until light and fluffy.
2. Turn the mixer down to low speed and add gradually add the confectioners sugar. Beat until just combined.
3. Add the vanilla and cinnamon.
4. Turn the mixer up and beat a minute or two until light and fluffy.
5. Fill a piping bag with frosting and place in the fridge to set up while you make your chocolate.

Chocolate Drizzle: Place chopped chocolate in heat proof glass. Heat the heavy cream and water in the microwave until hot, around 30 seconds. Pour this over the chopped chocolate and let the mixture sit for 1 minute before stirring until the chocolate is melted and smooth. If your chocolate doesn't melt all the way, stick it in the microwave in 10 second increments until melted.

Stir in the confectioners sugar until you have a thick but pourable consistency. Set the glaze aside until ready to use when it has cooled to room temperature, about 15 minutes.

Pull frosting back out and frost your cupcakes.

Use piping bag with small round tip to drizzle chocolate over the top (or a spoon would work too!)

EAT and enjoy!

Cupcakes adapted from Savor Home, Chocolate Sauce adapted from Phenomenon.

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Citrus and Cream's Thanksgiving + 5 Tips for a Festive Fall Table

We all know how busy this time of year can get. Soon enough every evening and weekend is booked with dinners, parties, and other festivities. We're not complaining––we love the stretch from Thanksgiving to New Year's! But we've learned that the earlier you plan, the better.

And so we had our Citrus and Cream Thanksgiving two weeks before the actual day. We gathered together--Steph, myself, our hubbies and her kids--and enjoyed a delicious meal in our cool Fall weather.

Usually, setting the table or creating a centerpiece is the last item on my list. But this time, I started with it. The combination of not being rushed and having so many beautiful pumpkins on hand helped create a lovely table. Here are a few tips I learned along the way:

• Tip #1: Keep it bright and white. When you think about the most beautiful dinners or parties you've attended, chances are they had crisp white linens. Go with the classic and choose a solid white or light colored tablecloth to create a blank canvas for your table scape. The reds, oranges, and golds will pop!
• Tip #2: Be fruity. In addition to flowers and branches, use seasonal fruit! Pumpkins and gourds (of course), red pears, pomegranates--all of these are beautiful pieces to bring in. 
• Tip #3: Go for the gold! (Or any metal, for that matter!) We had large gold confetti left over from a wedding, and this created the perfect table runner. Metallics reflect light and make things feel festive. And don't be afraid to mix gold and silver hues...that's totally okay.
• Tip #4: Use clear glass vases. Like metallics, the glass vases can help reflect light, and their transparency creates an open feel. Use one main vase for the center (not too tall), two to three shorter vases, and another four or five small vases. Make the biggest one the show-stopper and mimic the look on a smaller scale in the other vases.
• Tip #5: Less is not best. Often when my centerpieces don't work out, it's simply because I didn't have enough going on. Plan on more––you can always take away if it feels too busy.

I used: about ten pumpkins of various small sizes and colors; a few dwarf pomegranates; iceberg roses, gardenias, white clematis blooms, white potato vine flowers; dwarf pomegranate blooms, red salvia, red nandina branches and berries; crape myrtle branches; red Boston ivy leaves; and silver-sheen pittosporum for greenery and filling. It's amazing what can grow here in the Valley even when our temps begin to drop! In addition, I had about 8 clear glass vases, a few votives, and tons of gold confetti.

Once the table was set, I began cooking our Thanksgiving in a Pumpkin dinner (whole roasted baby pumpkins filled with all kinds of goodness)...which turned out deliciously. Steph came with drinks and desserts (we'll be sharing those recipes soon!), and the thankfulness began!

We really have so much to be grateful for, and this month is the perfect time to stop and consider all of our blessings...and then give thanks for them.

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Saturday Snapshot {November 16}

We may have two more weeks til Thanksgiving, but you wouldn't know it around here! Cozy scarves, turkey tops, baked pumpkins...we are ready, that is for sure.

Be sure and visit all of our posts this week, so you can be ready too :)

1. We shared ten favorite Anthro picks and told you where to find them locally! From scarves to hand creams to children's toys, we've got you covered.
2. It's Turkey Time! Follow the easy tutorial for these adorable ribbon and felt turkey tops. They are cute enough to eat.
3. An entire Thanksgiving meal stuffed into a delicious baked pumpkin? You got it! It's easier than you might think, and it just might by the best Thanksgiving meal you've ever had. Find the recipe here.

Happy weekend, friends! Enjoy Thanksgiving early and start counting the reasons you're blessed!

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Thanksgiving in a Pumpkin: Baked Pumpkins Filled with Turkey, Mashed Potatoes, & Cranberry Sauce

Every Fall, the Vintage Press brings out their long-awaited Whole Roasted Baby Pumpkins. These babies are delicious, filled with smoked chicken, Jarlsberg cheese, and cream, and served with a buttery-lemon sauce.

Something wonderful happens to a pumpkin when it is stuffed with such goodness and then roasted. It becomes soft, creamy, and all of a sudden is so much more than the base for our favorite Thanksgiving pie. It becomes the main attraction, as well as the dessert.

Recently, I received the recipe and made my own. Then made them again. And then thought: What if, instead of smoked chicken, we had tender turkey, a layer of mashed potatoes, and a spoonful of cranberries on top? An entire Thanksgiving meal in a beautiful roasted pumpkin. And so I did just that: I crammed an entire Thanksgiving party into a pumpkin, cranberry sauce and all.

I wish I could serve each of you dear readers one of these pumpkins. They were unbelievably good. The combination of smoked turkey, creamy potatoes, soft pumpkin, and bright cranberries was...well...something to be quite thankful for. Each bite had it all, including some of the tender orange pumpkin.

I can't bring you a pumpkin, but I can give you the recipe. I hope you carve out some time to make it very soon. (Tip: You can still find these pumpkins at The Gardens, but hurry!)

What You Need:
(Ingredients for 4 pumpkins)
4 Baby Pumpkins, seeds and fibers removed (I used Pan pumpkins, which are great for baking)
1/2 cup chopped white onion
Roasted turkey (frozen 3 pound breast is what I used)
2 cups stock
1 teaspoon Liquid Smoke
1/2 cup shredded Jarlsburg or other mild cheese, plus more for sprinkling
4 ounces cream

3 Russet potatoes, scrubbed and quartered
Butter and cream for mashing

1 bag cranberries
One orange, zested and juiced
2 cups sugar
Cinnamon Stick
Large pinch each of Allspice, Nutmeg, and Cardamon

What You Do:

• Prep the pumpkins: With a damp cloth, wipe the outside of each pumpkin. Carefully cut around the top of each pumpkin and remove the seeds. Using an ice cream scoop (this works the best!), scrape out the rest of the fibers. Take a paper towel and wipe the inside of each pumpkin. Set aside pumpkins.
• Cook the turkey: Follow directions for thawing and prepping turkey. Mix 2 cups stock with 1 teaspoon Liquid Smoke. Place turkey in a roasting pan and pour 1/2 cup of the stock over the turkey. (You can add up to another 1/2 cup as needed.) Reserve the other half for the potatoes. Cook according to instructions. (350 degrees F for two hours worked for me.) Every fifteen minutes or so, baste the turkey with the stock and juices. Once cooked, let cool slightly and slice thin, shredding it a bit.
• Make the filling: Pour a tablespoon of oil into a saute pan and cook onions until tender. Add turkey. Stir in cheese. Add salt and pepper to taste.
• Fill the pumpkins: Evenly distribute turkey mixture into baby pumpkins. Pour 1 ounce of cream into each. Place top back on and cover each pumpkin in foil. (This keeps the pumpkin skins from darkening or wrinkling too much.) Place on a baking sheet and put in the oven at 350 degrees F. Pumpkins will cook from an hour to an hour and fifteen minutes.

• Bake the potatoes: In a separate baking dish, throw in the potatoes and the reserved stock. Put the potatoes in the oven on the bottom rack. Pumpkins will cook for over an hour, but take out potatoes when tender, after about 30 minutes of cooking. Mash, adding a bit of butter, cream, and seasonings.
• Make the cranberry sauce: In a saucepan over medium high heat, mix 1 bag of cranberries with sugar and 1/4 cup water. Once cranberries start to burst, turn down heat and add spices. Simmer 10 minutes. Remove from heat and add orange juice and zest and stir.
• Test the pumpkins: Pumpkins are ready when a fork pierces the outside easily, between an hour and an hour and 15 minutes. Once tender, remove pumpkins, fill with potatoes and a sprinkle of cheese, and top with cranberry sauce. (You can put back in the oven to keep warm.)
• Enjoy! The whole pumpkin can be eaten! You may place some butter and brown sugar on the table to enjoy a sweetened version of the cooked pumpkin if desired. 

I know you will love this. It may take a couple of hours in the kitchen, but you and those lucky enough to join you will have a dinner experience to remember.

What do you think? Willing to try these babies?

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Ribbon Turkey Shirt Tutorial for your little ones!

I love the idea of my girls having something special to wear for the holidays, and it's even more fun when it's something I can make! So as Thanksgiving is quickly approaching, I decided to create something special that they could both wear––I hardly ever put them in matching outfits, but I couldn't resist with this cute little turkey!

Here's what you need:
Ribbon- 4 different colors for feathers
Thin red ribbon for the waddle
Wooden skewer or toothpick
Needle & Thread
Felt for body
Hot Glue Gun
Craft eyes
Shirt or Onesie

First, you'll want to cut your body out of the felt. You will need two large circles and one small circle. The size of the circle will depend on how large your shirt is and how big you want the turkey. I cut the circles a little smaller for my younger daughter's onesie.

Next, cut your ribbon. You will need seven pieces for the tail feathers. I chose to do one of the gold (since it was pay per yard) and two of each orange, purple and red. My pieces were about 8 inches long. The length will depend on how long you want your feathers.

You'll want to get your waddle curling at this time. Heat your oven to the lowest temp–mine was 170. Take your skewer and place a dot of glue on it, stick one end of the thin red ribbon, and simply wrap the ribbon tightly around using another dot of glue to secure it. Take the skewer and run it quickly under water. You don't need to soak it, the ribbon just needs to be wet. Stick it on a cookie sheet and in the oven until it dries out, maybe 15 minutes or so.

When it's dry, remove it from the stick and cut off the glued ends. You should have something like this.

Now we can make the body. Take one of your larger circles of felt and start folding your ribbon over and gluing it down. You will want the different colors to overlap.

Continue doing this until all of your feathers are in place.

Now glue your second piece of felt on top.

Cut a small triangle from one of your colors, quickly singe the edges to keep from fraying. Place a dot of glue on your small felt circle, glue a small piece of your waddle in place and put the beak on top.
Glue your smaller felt circle (the head) onto the larger circles, overlapping just a bit. Glue two eyes in place.

Now your turkey is complete, next we'll stitch it to the shirt. I put a little glue in the middle of both circles and placed it on the shirt, just enough to hold it in place (don't get the glue on the outside edge of the circles or it will be really hard to stitch through).

Stitch around the outside of your turkey using a simple running stitch. Tie it off when complete, and you're done!

I'd love to see it if you decide to make one, they are SO much fun and you can get really creative with the different ribbons!

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