I’m Sarah.

After graduating college, I worked as a TV news reporter at an NBC affiliate outside of Chicago. I then retired from that life to be a stay at home mom to my three little ones. While at home I was able to rekindle my love for decorating and crafts. A blog seemed like the perfect place to share those ideas. There is inspiration everywhere, I hope you find some here.

everything pumpkin

everything pumpkin

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{Godiva pumpkin and chocolate truffles}

We planted two pumpkin plants in our garden and this is the only pumpkin that is growing and it happens to be hanging on the fence. We are hoping it doesn't fall and break open, so I think I am going to cut it down soon. But I check on it every once in a while and the stem is so strong. We will try growing them again next year and hopefully we'll get more than one.

Every fall I make pumpkin chocolate chip bread. It's almost as good as Great Harvests pumpkin chocolate chip bread. I doubled the recipe so I got 9 miniature loaves, which would have cost me $45 at Great Harvest, so that's definitely better. Saturday was the first day I felt back to normal after my cold that lasted a week. So while Danny was at class, and in between football games, I decided to make some bread. Unfortunately, Michigan State and BYU didn't fair as well as the bread. It was delicious. We downed three mini loaves by the end of the day. 
I wrapped up a few loaves and added some ribbons, and the kids and I walked around and dropped some off at our neighbors houses and brought them to some people at church. 

Pumpkin Spice Bread:

7.5 oz. of 100% pure pumpkin (half a 15 oz. can)
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
3/4 cup water
1 3/4 cups brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 3/4 cup flour
1 tsp. baking soda
3/4 tsp. salt
1/2 bag milk chocolate chips

Heat oven to 350
Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom (about 3 minutes). Transfer to a medium bowl, whisk in water, brown sugar, oil and eggs, until smooth.

In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Gently stir in chocolate chips.

Scrape batter into 3-4 miniature loaf greased pans (or one 9-inch pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.

trash to treasure

trash to treasure

top picks: for vegetarians

top picks: for vegetarians

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