real life


found on my new obsession, pinterest … more on that later.
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top 5: movies you never get sick of


I recently started following {jamieann dot net} and she put a question to us fellow bloggers — Name the top 5 you watch over and over without getting sick of. You know, the movies you know are really terrible, but when they come on the W Network on Saturday night, you set your DVD to record. Don’t judge.
How to Lose a Guy in 10 Days
Armageddon
My Best Friend’s Wedding
When Harry Met Sally
OK, so this isn’t technically a movie, but when it comes down to it, the one thing I really watch OVER and OVER is Friends. I own all 10 seasons, though I rarely watch seasons 1, 2 or 3.
OK, your turn.

fall treats


In a recent post, Amy of Rainy Saturday fame noted that Starbucks pumpkin spice lattes are one of her favourite fall treats. The crisp feeling in the air has made me crave one ever since.
Then, The Kitchn posted a great DIY recipe that I can’t wait to try —
Pumpkin Spice Latte
makes 1-2 servings
Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup
2 tablespoons sugar or sugar substitute – you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)
Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Doesn’t this sound delish?
And then, Maggie of the lovely Magchunk posted this not-so-bad-for-you, but oh-so-good recipe for low-fat cupcakes.
Pumpkin Cupcakes = Heaven
Ingredients:
15 oz can pumpkin
1 box cake mix (yellow or chocolate)
1 egg
Water according to cake mix instructions (ignore oil and additional eggs)

Directions:
Mix ingredients together with a whisk. Take care to get all the lumps and clumps of mix broken up (no pockets of dry cake mix!). Pour into 24 muffin papers. Bake according to box instructions (mine took 20 minutes for 12 cupcakes at a time).
Once cooled, adorn with 1 tbsp frosting.

Maggie swears that these little morsels should be baked with a buddy, because you will.eat.them.all. I plan to put this theory to the test very soon.

I’ve also been searching for a really delicious-smelling fall candle. Something cinnamon/spice scented. Recommendations?
Did I mention I love fall?