thanksgiving brunch

Thanksgiving Brunch

November 23, 2015

thanksgiving brunch


I’ve always enjoyed making brunch more than dinner, and this year I wanted to get some family and friends around the table that we wouldn’t get to see over Thanksgiving. So it was a brunch I was motivated to get up early and make. I won’t lie, it took hours. All morning to be exact. But as a wise woman told me, “Food is always worth if it brings people around the table in peace.” 

pumpkin cream cheese french toast casserole

 mimosas and coffee bar


Brunch Menu:
Pumpkin Cream Cheese French Toast Casserole
Bacon Wrapped Asparagus with poached eggs
Orange Cinnamon Rolls
Mimosas and coffee bar

(Mini casserole dishes are from Martha Stewart at Macys)

You can prepare the casserole the night before, so the morning of you aren’t scrambling like I was! If you time your dishes right, you have plenty of time to sit and visit with company.

Bacon wrapped asparagus + poached eggs

Bacon Wrapped Asparagus and Poached Eggs:
Preheat oven to 450 degrees.
Separate your asparagus into even bunches and cut off ends if needed.
Wrap each bunch with two pieces of uncured bacon, and set in 9 x 13 casserole dish. Bake for 15 minutes. 
While those are baking, poach your eggs. (Great directions here.)
They take approx. 4 min. for each egg.

I tell ya what, that bacon flavor seeping out of the asparagus is the only way to eat it! Its a really good savory compliment to the french toast casserole.

Thanksgiving centerpiece

I wasn’t counting on my pumpkins to whither just in time for Thanksgiving week, but luckily had a few flower bunches to work with for a bold color centerpiece. It looks complicated, but actually pretty simple!

Thanksgiving centerpiece and runner:
Bowl vase (mine is from an antique store)
Cedar Incense
3 Artichokes
Greenery bunches (They sell them pretty inexpensive at whole foods)
Deep purples and orange flowers

– Place a styrofoam piece in the middle of your bowl vase.
– Layer your cedar incense bunch (one bunch from Pike’s Nursery was all I used) 3/4 around the bowl.
– Place your pomegranate and artichoke side by side since they are your largest pieces. 
– Add in your bold toned flowers (cut the stems shorter).
– Finish with a few fresh greenery stems to fill out as needed.
– Stack the rest of your greenery branches along the table in opposite directions till you reach the end of your table. Stick the stem ends underneath eachother so it flows well. That’s it!
 thanksgiving centerpiece and table runner 
breakfast of champions 

Alright, now to plan the Thanksgiving menu. Phew! I’ll be in the kitchen till Thursday if you need me! 😉 Any dishes you would like to share for Thanksgiving? I am always up for some new ideas!
X, Anna

Items featured:

DIY Cape Vest

November 20, 2015

DIY wrap cape vest

Okay, as promised, here is the how-to guide for a DIY cape vest. I saw these in stores and loved how lightweight and fun they were to layer. It is shockingly easy, and if you don’t want to sew, you don’t have to. It’s been forever and a day since I have done a DIY, and may be another year before I try again, but this one was to easy to keep to myself..

DIY Cape Vest


– Pick out your fabric of choice (wool is easy to cut and doesn’t fray).
– Measure 1.5 yards of fabric. Most fabric from fabric bolts are double folded. You will need this to get the right width.
– Using a fabric pencil, mark the measurements of your semi-circle and arm holes as seen in the visual above. 
– Carefully cut along the lines with a fabric scissors. 
– Edge stitch all edges with a sewing machine. However, if you don’t have one or don’t want to sew, you can leave an unfinished edge if it is wool/felt. This won’t fray easily. You can add fray check to make sure and prevent any fraying.

*You can adjust width and length per your height. It’s always easier to start bigger and go smaller than cut too small the first time.

DIY wrap cape vestDIY cape vest, denim shirt, flares

I have already made a few with different fabrics I have found because these make a really easy layer to change up an outfit, and they are also fun gifts:) Let me know if you have any questions!

Items featured: Fringe Bag, Chambray, Denim, Boots, Sunnies: Ditto (Use code IHOD for free month)

Chai Spice Muffins with Pecan Crumble Topping

November 18, 2015

Today’s post is from Lauren of Love Lola blog. Really love her recent post about gathering around the table and why it’s important:) She’s onto something! Thank you Lauren, for today’s recipe. I was needing a rainy day fix!

Chai Spice Muffins
Chai Spice Muffins


Chai Spice Muffins with Pecan Crumble Topping

1 3/4 cup all purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cardamom
1/4 tsp. nutmeg
1/4 tsp. cloves
3/4 tsp. ginger
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tbsp. vanilla extract
1 large egg
1/2 cup butter, melted
1/4 cup milk (any type – almond, soy, 1%..)
Pecan Crumble Topping:
2 tbsp. butter
1/3 cup sugar
5 tbsp. all purpose flour
1/2 cup chopped pecans
1/2 tsp. cinnamon
1. Heat oven to 375 F and prepare a muffin tin by spraying with cooking spray, or lining with cupcake liners.
2. In a small bowl, mix together the butter and sugar. Add the eggs and vanilla extract, and whisk until combined.
3. In another bowl, mix together the flour, baking powder, baking soda, salt, and spices.
4. Fold the dry ingredients into the wet ingredients and mix until fully incorporated, being sure not to over mix.
5. Next, make the crumble topping by cutting the butter into the flour and sugar. Add the pecans and cinnamon. Use your hands to mix it all together until crumbly and combined.
5. Spoon the dough into each muffin compartment, about 1/2 way full. Sprinkle the crumble topping on top of the dough in each muffin compartment.
6. Bake for 20-22 minutes. Remove, let cool, and enjoy!
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