I can’t get into much pumpkin flavored anything, but these? An exception. We make these every October, and this year, Veronica requested to learn how. It’s fun to see our kids start picking up on those little efforts to create family traditions even in the simpler things. I updated this tried and true Pumpkin chocolate chip cookie recipe to share with you all!
Although grey is a classic color, its not easy to find grey pieces currently as black is the current star of the show. If you stumble on any steals, let me know! (Dying to know where that tote is from!)
I stumbled upon this etsy shop by accident, and immediately fell in love.
Michele and Dori are a London and Berlin based duo who started The White Ribbon.
With Dori’s background in fine arts and design and Michele’s industry experience, they are now able to create beautiful handmade flats in the coolest of colors and ship worldwide to happy receivers (such as me;)) These flats haven’t left my feet since they arrived. As comfortable as slippers!
You all will love some of the newest additions to their shop. Check out more at TheWhiteRibbon.com
(All pieces featured are from InPink.com, Watch: Aldo)
I always wish I could pick more than one winner to IHOD giveaways. Well folks, today its gonna happen. So very excited to announce that INPINK is offering FIFTY readers a shopping credit! Hence, you have a very good chance of winning this one! And it will just take one visit to INPINK.com to convince you that there will be countless ways you could use that credit:)
So have fun! This giveaway will run for two weeks and is open to U.S. and Canada readers (sorry shipping not available yet elsewhere!) with more details in rafflecopter below.
Maximizing our fall weekends as you can see. And now that it is officially boot weather in Atlanta, layering is also in full swing:) Couldn’t wait to bust out my A-thread jacket.
And btw, you all are going to want to come back tomorrow- have got a pretty amazing giveaway going on! (Hint: there will be multiple winners!)
Hope you all had a fun weekend:)
Love, Anna
*Cleaning out my closet- Just listed some fall pieces on Copious.
The True Beauty Files
A lookbook for the modern modeste.
“The beauty of a woman is not in the clothes she wears, the figure that she carries, or the way she combs her hair. The beauty of a woman is seen in her eyes, because that is the doorway to her heart, the place where love resides. True beauty in a woman is reflected in her soul. It’s the caring that she lovingly gives, the passion that she shows & the beauty of a woman only grows with passing years.”
To officially welcome my favorite month of the year, Gabe and I started a tradition with our little family. Apple Picking in the north GA mountains, stock a bag as full as we can get it, and make a Brown Bag Apple Pie with the loot…
Gabe grew up in the Milwaukee area, miles from where The Elegant Farmer and Brown Bag Apple Pie recipe originated. Before they got big and famous he would visit their farm every fall.
1 cup cold unsalted butter (2 sticks), cut into pieces
1/3 cup ice water
(or you can cheat and buy frozen crusts like we do sometimes, but it won’t be the same.)
Filling:
5 large Granny Smith apples, peeled, cored, and thickly sliced
(we used our apple farm apples-7medium – as long as you the pile high since they shrink down)
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons cold unsalted butter, cut into pieces
Supplies: 9-inch aluminum pie pan, 1 medium-sized brown paper bag
Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you’re ready to build your pie.
Preheat the oven to 375 degrees F.
Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the edges of the dough with water. Cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. Press with fork around or pinch for decorative edge. We usually cut a few leaf shapes out of the top for venting.
Slide the pie into the brown paper bag, fold the top down, and staple bag shut. Place it on a sheet pan. Bake for 1 hour.
Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
Let the pie cool as long as you can stand waiting at least 30 minutes before serving.
The poor pie didn’t even last long enough to be admired. It was gone in a few days. Hope you get the chance to try this over the holidays. You will never go back to any other pie… Love, Anna
