Pumpkin Cinnamon Roll Cake

Pumpkin season is in full swing, and I'm jumping on every chance i get to indulge in any pumpkin flavored goodness. I not only saw the word "Pumpkin", but also "Cinnamon" in this recipe. I knew I had to make it and I knew I was going to love it! Write this recipe down right now, you have got to make this! Unless, you are on a diet, then write it down, make it and share it with friends and family (and give yourself a tiny little taste).

Ingredients

1 box yellow cake mix

4 eggs

1/2 cup vegetable oil

1/2 cup milk

3.4 oz box of Vanilla Instant Pudding Mix

1/2 cup sour cream

15 oz can Pumpkin

1 stick of unsalted butter

3/4 cup brown sugar

1/2 tsp ground cinnamon

3/4 cup powdered sugar

1/4-1/2 cup heavy whipping cream (start with 1/4 cup, adding more if needed)

Artist Addiction: Klas Fahlen

How flipping awesome are these drawings by Swedish illustrator, Klas Fahlen!! The lines, the detail, the color, the humor....I love everything about them!

-Whitney

The Lovely Florence

We were lucky enough to see Florence + The Machine two nights ago at one of the best venues in Kansas City, Starlight Theater.  Seeing Florence is something that needs to happen in your lifetime, her powerful voice is matched by her energetic and free spirited dance moves.  At one point during the show she literally sprinted through the crowd.  It was the most perfect evening for an outdoor concert and Florence's energy is truly contagious, she had everyone in a good mood.  Check out some fun photos we got from the show.

And not to mention Florence also has the best sense of humor, check out this hilarious video of Florence singing with Jimmy about balls...tar balls...

-Megan & Whitney

Words for Wednesdays

Happy Hump Day!

Peach Ricotta Tart

If you are like me and want to savor these last few moments of summer-time, then you must make this Peach Tart.  Its simple and the most delicious thing I have eaten in a while. Enjoy!

Recipe adapted from A Cup of Joe

Ingredients:

1 Pre-Made Pie Crust

1 Small Tub of Ricotta Cheese

Cinnamon

Sugar

Flour

3 Peaches 

Directions:

1. Wash and thinly slice peaches (beware of pits).

2. Roll out the Pre-made pie crust into your lightly flour dusted pie dish.

3. In a small bowl add Cinnamon and sugar to the ricotta and spread a thin layer of the cheese mixture on the bottom of the crust, do not forget to leave about an inch border of crust.

4. Layer the peaches over the cheese in a pretty pattern.

5. Fold the crust border over the edges of your tart. 

6. Brush crust with egg white so that will give it a beautiful golden brown color and sprinkle with sugar. 

  

7. Bake for 20 minutes at 350 degrees, until perfectly brown.

8. Slice and enjoy this last perfect taste of summer.

-Megan

bad to the bone

Not sure if it's the fact that Fall is here and Halloween is approaching, but I'm loving anything with skulls on it! I know it may seem a little dark or morbid, but I think they are cool and add a little edge to your outfit.

 

1. Lazy Oaf Skull Repeat Skater Dress ($105)

2. Things2Die4 Skull Print Gauze Scarf ($17)

3. Rock legend Top ($50)

4. Black Skull Print Leggings ($40)

5. Silver Skull T-Shirt ($50)

6. Grained Leather Card Holder ($155)

7. White Braided Skull Bracelet ($11) 

8. Skull Detail Suedette Ballet ($40)

 

Artichoke Leaves with Creamy Chili Sauce and Shrimp

These artichoke appetizers were an all time favorite in college! They came from my roommate's Grandmother, and we made them quite often. At a recent wine and appetizer B-day celebration, I decided to give our guests a little blast from the past. I love artichokes, especially when paired with any kind of delicious dip or sauce (and you can't go wrong with something cream cheese based). 

Ingredients

1 whole artichoke

1/2 block of cream cheese (4 oz.)- use 1/3 less fat or fat free if you want

2 Tbsp chili sauce

About 30 small cooked shrimps

Boil about and inch or two of salted water in a pan large enough to hold the artichoke.

Cut off the stem of the artichoke so that it can stand upright, and trim the sharp tips off the leaves.

Place the artichoke, stem down, in the boiling water, reduce heat to simmer and put a lid on the pan. Let the artichoke boil for about 30 minutes, until the leaves are soft. 

While the artichoke is boiling, heat up the cream cheese until softened (or let it warm to room temperature). Add in the 2 Tablespoons of chili sauce. Taste the mixture, and add more chili sauce if you want.

Once the artichoke is cooked, set it aside for a few minutes to cool, so that you can pull the leaves off. Pull off the leaves and lay them out on a plate or platter. Put a small dollop of the cream cheese and chili sauce mixture at the end of the artichoke, and top with a small shrimp. (If you get jumbo shrimp, you can cut them into bite size pieces for each leaf).

It's as simple as that! A delicious and easy appetizer that will be a huge hit!

-Whitney