...midday treat

of the inedible kind. thanks j for always knowing how to make this girl feel special.

...right now

i'm packing for my trip to VT. looking forward to some r&r in nature. now to finish the task at hand...

well hello there! i'm still here. i know posting around these parts has been quite sporadic, but that's what happens when life gets busy. just as things were calming down, october hits in full force consuming me with birthdays, appointments, planning, and trips!

tomorrow i leave for a week long nature retreat in vermont! i've been to vermont only once, or so my mom says, but i was clearly too young to really remember it's beauty. this time around i intend to get a full dose of it and lots of pictures to share with all of you.

on another note, how COOL is the site where i snagged this image! it's called the the phraseology project. basically, it's meant to be a running experiment in typography and it gives {non}graphic designers, like myself, a chance to turn words into beautiful artwork. you must check it out! i've been having lot's of fun with it this afternoon. hoping one of my phrases gets chosen/created!

...sweet minis

ok, beware! i'm baking tonight. as part of raising funds to buy christmas gifts for less fortunate children i have volunteered to host a bake sale at work. tomorrow is my day and the theme i chose for the sale is "Eat More Cake!" - in order for everyone to to do just that,  i'm making mini bread loafs and mini cupcakes. i've chosen several recipes to make keeping in mind just two things: {1} they must have fall flavors {2} they must be EASY.

i'm particularly excited about this delish recipe i found over at sprouted kitchen. just take a look at the ingredients - wowza!

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2 Heaping Cups Chopped Apples, Fairly Small Pieces

3/4 Cup Whole Wheat Pastry Flour
1 Cup Almond Meal

½ Cup Oatmeal

1 tbsp. Baking Powder

1 tbsp. Cinnamon

1 tbsp. Fresh Ginger

1 tsp. Salt

2 Eggs

1 Cup Buttermilk

1 tbsp Real Vanilla Extract

½ Cup Ricotta

¼ Cup Butter, Just Barely Melted

½ Cup Muscovado Sugar (plus 2 tbsp for the top)

{via sprouted kitchen}