Archives for posts with tag: fall

It’s getting colder so I’ve been layering more and wearing more sweaters. I am generally NOT into having to layer, and winter clothes in general, mostly because I hate being cold. BUT I am really loving this floral pants/leggings trend going on this season. It really brightens up my day wearing something so summery in the winter, and makes the cold a little more bearable!


pants+necklace+shirt//Target, sweater//Meijer, shoes//Chelsea Crew
[can’t believe most of these things came from stores that also sell groceries… WHATEVS]

//Laura Jude//

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My friends and I had a “Friendsgiving” over the weekend, and along with the vegan green bean casserole from our last post, I brought these mini cheesecakes. The base is a cinnamon cheesecake with a ginger cookie crumb crust, topped with pumpkin pie filling as “frosting”. I followed this recipe. It’s pretty time consuming, but it’s a DELICIOUS little bite of fall. I love anything/everything cinnamon, and I figured cheese cake, cinnamon, pumpkin — what else could I possibly want?! The only thing that didn’t seem quite right was the crust. It was way too oily. I would suggest doing 1 1/3 cup of the cookie crumbs, or using a little less butter.

I hope you have a wonderful & tasty day tomorrow! ❤

// Laura Jude //

THESE muffins are one of my favorite fall treats. My boyfriend absolutely LOVES when I make them, and my friends and family always eat them right up. They are definitely VERY SWEET, but also very delicious. I created the recipe combining a few pumpkin muffin recipes from allrecipes.com , and one for cinnamon coffee cake muffins my mom always makes. This version is not vegan, but I very often make them vegan by using earth balance and Ener-G egg replacer, and they are JUST as good, sometimes better. If you don’t have Ener-G just use your favorite egg substitute! I’ve found the most effective, easy egg substitute for baking is — 2tbs water, 1tbs oil & 2tsp baking powder [mix & then add].

// INGREDIENTS //
2.5 cups all-purpose flour
2 cups sugar
1 tbs pumpkin pie spice
1 tsp baking soda
1/2 tsp salt

2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil

// FILLING //
2/3 cup brown sugar
4 tbs flour
1 tsp cinnamon
1/4 tsp pumpkin pie spice
3 tbs melted butter

// TOPPING //
1/4 cup sugar
3 tbs all-purpose flour
1/2 tsp ground cinnamon
2.5 tbs butter or margarine

 

// DIRECTIONS //

+ In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda & salt.
+ In another bowl, combine eggs, pumpkin & oil; stir into dry ingredients just until moistened.
+ Place one small spoonful of the batter in each cup. Use the spoon to make sure the entire bottom of each cup is covered.
+ In another bowl, melt butter for filling. Stir in sugar. Cut in flour & spices. The filling should be moist, coarse crumbs.
+ Add filling. I just sprinkled it in with my fingers, until a layer forms, adding at least enough to cover batter in each. The more you add, the sweeter they will be.
+ Add one more spoonful of batter to cover filling. Cups should be about 2/3 of way full. This batter is very heavy so if they are TOO full they won’t rise very well.
+ For topping, combine sugar, flour & cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over each muffin.

Bake @350 for 30-35 minutes, let cool & enjoy!

For a little added decadence/to up the cuteness factor, drizzle on some cream cheese frosting!

Here are some cute things that are on my wish list this month!

1 // 2 // 3 // 4 // 5 // 6 // 7

What do you need for your wardrobe & home this winter??

// Laura Jude //

Hey guys, I hope you all voted yesterday! I did! And this is what I wore when I did it:


jacket+top //F21, skirt+scarf//UO, necklace//grandma’s, shoes//Chelsea Crew [Bella Mia]

I spent the rest of my day in Detroit with Ella Swenson, the founder of Ella Sven. Here’s what she wore:

Ella is a wonderful & driven lady who just launched her online shop. You should go check it out for. sure. You can definitely expect an interview with her sometime in the near future!

We toured an awesome old building full of unique studio spaces. After our tour, we got dinner at The Green Dot. I should have taken some pictures there, but I was way too busy scarfing down the amazing food — deeelicous gourmet-style American comfort food [meat, veg & vegan options!]. I highly recommend it if you are in the Detroit area! The best part about it is you can basically try everything you want because it’s SUPER inexpensive and portions are small. I tried the truffle & herb fries, black bean + avocado slider, mac n cheese, hummus & rosemary pita, and the Nutella/Fluff Smore for dessert. Let me tell you, they were all flawless, my mouth is watering now just writing about it! I’m dying to go back, and when I do, I’ll definitely share some pictures. :]

//Laura Jude//

I have really been digging long-sleeve dresses this Fall. Especially mini dresses. Especially when they have collars & cuffs. Long-sleeve dresses are perfect for November, as we transition from Autumn to Winter. I’ve compiled a group of some of my favorites here for you! My personal favs are the tan Asos dress with leather collar & cuffs + studded collar detail [4], and the lilac dress from Romwe [7]. I’m a sucker for a good collar detail! <33

1//2//3//4//5//6//7//8

Which one do you need for your Autumn-Winter wardrobe?!

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