Holiday Make It #1: Tab Sticker Festive Garland Trim.

I waited. I waited and waited. And then I waited just a little more for good measure. And now I can’t wait anymore to start posting about the holidays! My little mind is running rampant with all sorts of projects to whip up, gifts to give and decorations to make. Mind you, only about 25% of my grand plans will come to fruition, but I digress…

Christmas is only 45 days away (gasp with me) and I’m beginning. Here. Now.


With this Tab Sticker Festive Garland Trim from Nice Package. Don’t you love how the end result looks like a stand of light bulbs or ornaments? I do. You can pick up the metallic tab stickers in either vintage silver or antique gold in their shop. Grab some Baker’s Twine while you’re at it, then take a look at the tutorial and trim away!

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The Daily Eat: Brown Sugar Almond Pound Cake.

I love summer and all of the fruits and veggies it brings along with it. And I always inevitably think that I’m going to sink into a food-related depression the instant it all goes away. But then fall shows up with all of its delicious, savory, indulgent foods and I’m insanely happy once again. Like this Brown Sugar Almond Pound Cake with Sauteed Spiced Apples.

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Happy Weekend.

The past week has been a whirlwind of birthday awesomeness! Between my dad’s surprise visit to the best tres leches cake ever I’ve decided that thirty is pretty great so far. And thank you all once again for your warm birthday wishes – they really mean a lot.

Notes:
Don’t forget, you have until Monday at 9:00 am CST to enter for a chance to win an original painting from Lisa Romero! The odds are looking like they’re in your favor at the moment, too.

And as for all the goodness floating around this past week…
• can’t wait to try this: use a waffle iron to make cookies fast :: The Kitchn
• have you seen Ellie’s amazing Halloween invitations? :: mint
• Karey’s sweet post for my birthday *gush* :: mackin ink
• this dude drew the entire NYC skyline – from memory :: a cup of jo
• great tips on how to take product shots :: poppytalk
• classically chic Halloween themed rehearsal dinner :: Style Me Pretty

And tons of great downloads… for FREE of course!
• print out these holiday mailing labels for packages going to faraway friends :: Make, Do & Send
• everyone is sick right now! choose from two get well cards :: Vale Designs
• sweet packaging labels for bath salts + hot chocolate mix :: Blonde Designs
• the cutest candy bag favors :: Style Me Pretty
• and homemade pie tags, too :: Style Me Pretty
• cup wrappers for your next get together :: Eat Drink Chic
• pretty gift tags for your presents :: Love. Obsess. Inspire.
• not one, not two, but three November calendars for you!

Happy Weekend!

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The Daily Eat: Pumpkin Spice Scones + Pumpkin Roundup #5.

Scones have my heart, but I’ve never made a one. These Pumpkin Spice Scones lean towards the easy side of baking, so I think I’ll be making an attempt at them this holiday season… mmmm.

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DIY Book Wreath.

As difficult as it would be for me to tear up a book, I think I could somehow find a way to manage for the sake of making one of these to die for book wreaths. Yes, yes I could. (Sorry, librarians of the world, but know that it’s all in the name of beautiful things and saving a buck!) {via @papercrave}

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The Daily Eat: Pumpkin Soup with Bacon and Blue Cheese + Pumpkin Roundup #4.

Only one thing could possibly improve upon the perfection that is pumpkin… and that thing is BACON. Just like in this recipe for Pumpkin Soup with Bacon and Blue Cheese!

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On the Rocks: Pumpkin Cider.

I’m so glad the season for hot drinks has arrived again. I’m all about this Pumpkin Cider.

Pumpkin Cider

– 1 Tbsp butter or margarine
– 1 Tbsp sugar
– 12 1-inch cubes pumpkin or butternut squash
– 64 oz fresh apple cider
– 12 whole cloves
– 6 whole star anise
– 3 cinnamon sticks
– 12 oz dark rum
– 12 oz calvados or applejack

Melt the butter in a saucepan and add the sugar and pumpkin. Sauté the pumpkin, turning, until caramelized on all sides. If you feel the pumpkin cubes softening, remove the pan from the heat to keep them from overcooking. Stir in all the remaining ingredients except the liquor. Reduce the heat and simmer until hot; stir in the rum and calvados or applejack, ladle into warmed mugs and grate fresh nutmeg over the top. Serve. Yields 12 7-ounce servings.
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