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Tuesday, October 27, 2020


 It's officially fall!  So that means, some pumpkin infused recipes.  I went looking for a pumpkin bread with streusel topping and landed on this winner.  So I just had to share!

This bread is super moist, loaded with pumpkin flavor and of course, who can resist a streusel topping!
The best thing is this recipe makes two loaves, so you have one for now, and you can freeze the other. 


1 cup flour
1 tsp. ground cinnamon
½ cup granulated sugar
¼ cup light brown sugar (lightly packed)
¼ tsp. kosher salt
½ cup unsalted butter (1 stick, melted and cooled)

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
4 large eggs
1 tsp. vanilla
15 oz. can packed pumpkin (not pie filling)
2 ½ cups flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. kosher salt
2 tsps. ground cinnamon
½ tsp. ground nutmeg
¼ tsp,. ground ginger
¼ tsp. ground cloves
1 cup chopped pecan (optional, but recommended)
powdered sugar, for dusting (optional)

In a medium bowl, whisk together the dry ingredients.  Stir in the melted butter until crumbs form.  Set aside.

Preheat oven to 350 degrees with rack in the middle position, butter or spray two (2) 1-1.5 lb. loaf pans.  Set aside.

In a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar until light and fluffy; about 3 minutes.  Add eggs one at a time, beating to combine after each addition.  

Scrape the bowl and beat in the vanilla and pumpkin.  The mixture might look curdled; no worries.  In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda and salt.  Add to the pumpkin mixture in 3 additions, mixing until just combined.  Stir in the pecans.  

Divide the batter between the two prepared pans.  Top each with half of the topping, very gently pressing it into the batter.  Bake for 60-70 minutes, until a toothpick inserted into the center of the loaves comes out clean, or with just a few crumbs.

Let loaves cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.  Dust with powdered sugar, if desired, and serve.  

Notes:  There was a note on the original recipe that dark brown sugar is preferred for the flavor profile, but you can substitute light, which is what I had on hand.  


recipe c/o:

Wednesday, October 7, 2020

Cathedral Veil

 This year I introduced several new veils to my Etsy collection.  Two new cathedral designs which definitely different from one another, and added more variety for the bride-to-be to choose from!

This first one has a fun added ruffle element at the hemline.  The horsehair trim creates a beautiful wave and the lace trim accent which goes all the way around the perimeter helps to highlight that unique hemline.  In addition, I added some beautiful lace appliques around the inner edge of the hemline giving it just the right finishing touch.                                  

The second veil is a lovely cut edge cathedral veil with the most gorgeous lace appliques.  Laying out the appliques to create just the right design can take me hours with pictures in between the different layouts until I land on just the right combination.  

This lace is so delicate.  It's a light ivory color with gold threads which outline the florals and leaves.  It truly is  amazing up close.  Also, due to the colors, it really looks great with either a diamond white gown or an ivory gown, so what could be better?     

Monday, October 5, 2020


There's nothing better than a recipe that is super simple and super yummy!  You can certainly pull this one together on a weeknight.  I literally put it together in about 20 minutes.  It takes about 12-15 minutes to simmer, so you can be sitting down to dinner in about 35-40 minutes.


13 oz. smoked sausage
1 Tbsp. olive oil
½ sweet onion, finely diced
1 clove garlic, minced
Just before serving

2 oz. sundried tomatoes, julienned and dry packed
8 oz. penne
2 C. low soldium chicken broth
3/4 C. half and half
½ C grated gruyere
2 Tbsp. freshly chopped parsley


Slice sausage into ¼" thick rounds, then set aside.  In a deep, 12" skillet over mediuim heat, heat oil.  Add onions and sausage and cook, stirring often, 5 minutes.  Add garlic and cook one minute more, stirring constantly.  Add tomatoes, penne, chicken broth and half and half.  Turn heat to high.

Bring to a boil, then reduce to a simmer.  Stir, cover, and cook, 12-15 minutes (12 minutes is al dente).  Fold in cheese and parsley and serve immediately. 


recipe c/o: