Pumpkin Season Is Near…

PumpkinssThe most glorious season of all is right around the corner folks. Fall aka The Season of Pumpkins is nearly here! I could not be more excited. Bring on the colder weather, big cozy sweaters, boots, leaves, and my personal favourite part of Fall… PUMPKINS. I am obsessed. Aren’t they just the prettiest orange things you ever did see? 😉

Come August, stores will be filled with all things pumpkin related. Pumpkin spice lattes (the ultimate Fall treat!), candles, baked goods, home decor. They have it all. I like to think that Fall has officially arrived when Bath & Body Works release their highly anticipated Fall candles in stores. It seems my wish has came true and Fall has come early this year because Bath & Body Works just released some of their new scents a few days ago! Yup, that’s right. Fall candles are now available at Bath & Body Works and they’ve got some amazing new scents this year. I can’t wait to stock up. It’s not wrong to burn pumpkin candles year round is it?

Here are some lovely pumpkin goodies to get you into the Fall spirit:

Where to buy: 1/2/3/4/5/6/7/8/9/10/11/12/13/14

Natasha xo

Pumpkin Oatmeal Cookies with White Chocolate & Cranberries

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The last two days have been filled with everything baking and a lot of trial and error.

I had been looking forward to trying out zucchini bread, as I’d made zucchini muffins and cookies previously and they both turned out great. So yesterday I got to it & baked my very first zucchini bread loaf! What a let-down… it was the nastiest zucchini bread I’ve ever tasted. It was my first time making zucchini bread and I think it may be my last. That’s how bad it was. It turned me right off, and I doubt I’ll be baking with zucchini for awhile now.

Since my love affair with zucchini died – today I’d decided I had waited long enough and it was time to start baking pumpkin goodies!

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YAY for PUMPKIN! Move over zucchini – there’s a new vegetable in town.
(Is pumpkin a fruit or vegetable?! I will admit, I had to google it – apparently it is technically a fruit, but is accepted by many as a vegetable. I’m just going to go with vegetable. It just seems more veggie-ish.)

My mom had told me to wait until October to start baking with pumpkin but I just couldn’t wait. (October! Who can wait till October to start baking with pumpkin? Definitely not I. Sorry Mom!) 

Like many bakers, I have a massive crush on pumpkin.
Pumpkin = Moist, Healthy, Sweet & Spicy Goodness. Who can resist?
I adore the flavor and will literally eat anything with pumpkin in it. (Anyone tried homemade pumpkin pasta or ravioli and know of a good recipe? I’m thinking about trying it out soon!)

For my first pumpkin recipe of the year, I decided to bake Pumpkin Oatmeal Cookies with White Chocolate & Cranberries – and they most definitely did not disappoint.
Besides the minor setback of almost burning the house down (yes, that happened – don’t ask. 😉 ), the cookies turned out perfect and my pumpkin craze has now officially started. (Be prepared for lots of posts on pumpkin-flavored baked goods!)
Bring on the Fall! 

If you’re looking for the ultimate chewy, moist, pumpkin-spiced, oatmeal cookies – this is the recipe for you! The pumpkin combined with the oatmeal, plus the addition of the white chocolate chips & cranberries give this cookie amazing texture, and tons of flavor. It is definitely one of my favorite pumpkin recipes!

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Pumpkin Oatmeal Cookies with White Chocolate & Cranberries

Ingredients:
(yield: 48-52 cookies)
2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
pinch of allspice
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cranberries, roughly chopped

Directions:

1. Preheat oven to 350 degrees F. Spray cookie sheets with non-stick cooking spray, or line with parchment paper.

2. Combine flour, oats, baking soda, cinnamon, nutmeg, allspice & salt in medium bowl.

3. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add the flour mixture and combine until all ingredients are incorporated.
Fold in the white chocolate chips and dried cranberries.

4. Drop by rounded tablespoons onto prepared baking sheets.

5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for approx. 2 minutes than remove to wire racks to cool completely.

Note: Store cookies in an airtight container for up to 4 days.

Happy Start-of-the-Pumpkin-Season Baking!
I’m looking forward to seeing all the pumpkin recipes start to pop up.

Natasha xo

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This is Zeus, aka Zeusie, Zeusie-Zoo, Zeuser, Doodie-doo, Dooder, Mr.Z, Poopie-Poo, Baby, Little Man. (He’s a dog of many names)
He’s our 13 year old fur-baby and the love of our lives. We just got a new DSLR camera and of course the first thing I do is shoot some photos of Zeusie. It was late at night and he was sleepy but I couldn’t resist, I had to sneak a couple photos. He was just looking too cute. Adorable ain’t he? 😉

Pumpkin Muffins

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Pumpkin is one of those ingredients that tastes good in pretty much any kind of baked good it’s in.
Pumpkin tastes amazing in cookies, breads, cupcakes & biscotti, but I think my favorite baked good to add pumpkin to is muffins! The pumpkin helps keep the muffins super moist and gives it an amazing flavour.
This is a super simple recipe for delicious, moist, perfectly-spiced pumpkin muffins. (No mixer is required!)
It’s a perfect, simple recipe to make if you have some leftover pumpkin.

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Pumpkin Muffins
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Ingredients
  1. (yield: 12-14 cupcakes)
  2. 1 + 3/4 cups all-purpose flour
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 2 teaspoons cinnamon
  7. 1/4 teaspoon ground cloves
  8. 1/4 teaspoon ground nutmeg
  9. 1/2 cup brown sugar
  10. 2 large eggs
  11. 1 cup pure pumpkin
  12. 1/2 cup vegetable oil
  13. 1/3 cup milk
  14. 1 teaspoon pure vanilla extract
Instructions
  1. Spray 2 muffin pans with non-stick cooking spray, or line with cupcake liners & set aside.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg together until combined; set aside.
  3. In a medium bowl, whisk the brown sugar & eggs together. Add in the pumpkin, oil, milk, and vanilla and mix until combined. Slowly pour the wet ingredients into the bowl with the dry ingredients and stir until ingredients are just combined – don’t overmix!
  4. Preheat oven to 350 degrees F. Scoop batter and divide evenly into 14 muffin cups. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
Rose & Lea http://roseandlea.com/

Happy Baking!
Natasha xo

Happy October!

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It’s finally October and I couldn’t be happier becaaaause that means all the Fall & Halloween decorations finally get to come out!

 Pumpkins, crunchy leaves & the chilly weather.. I love it all.

We started decorating our place and wanted to share some of the decor with you guys.

Happy Fall!

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(Natasha’s Pumpkin Painting!)

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Obsessed with this candle.

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Candles lit! 

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The mantel at night.

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^ and this is what the weather has been like for the past week – grey & downpouring. I (Natasha) love this weather, my mom on the other hand – not so much. she hates the cold!

Xo Natasha & Laura