Currently viewing the tag: "Fall"

Easy Fall Watercolor Cards

By On November 4, 2012 · Leave a Comment

I’m back with another easy greeting card idea.  I had some girlfriends over for Ladies Who Brunch and I used these cards as an invite for the fall-themed gathering.  I wanted to do something special and nothing makes someone feel special like a handmade card in the mail!

To make these fall leaf watercolor cards, I used a white crayon to outline a leaf shape.  For stencils, I used fallen leaves that I collected.  I then brushed watercolors over the front of the card.  That’s it!

I slipped a separate paper into the card with all the invite info on it and intentionally left the card blank.  I encouraged all of the girls to re-use the card and pass it on.  That way two people get the warm fuzzies of receiving real mail.

These watercolor cards can be adapted for any occasion with any shapes or messages.  I’m already planning to write “Thank You” and “Just a Note” in fancy handwriting – I just need to develop some fancy handwriting first, of course!  It would also be fun to a Christmas tree or a turkey.  This is also a great project to do with kids.

P.S.: Check out some more of my greeting card ideas here, here and here.

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Pumpkin Scones with Toffee and Maple Drizzle {Recipe}

By On October 13, 2012 · Leave a Comment


As I’m looking out the window at the rain pouring down, it’s hard to not sigh a little.  Indian summer has come and gone and the first frost is just around the corner.  The days are shortening and I’m bundled up in a blanket waiting for the landlord to turn the heat on.

Despite the short days and cold mornings, it’s pumpkin season!  I’ve been adding pumpkin to everything I can – oatmeal, smoothies, and these pumpkin scones.  Although they are delicious on their own but I dressed them up with toffee bits and some maple syrup drizzle.



Pumpkin Spice Scones

Adopted from Hungry Cravings
Makes 8 scones

2 c. flour
1/3 c. sugar
1 T baking powder
¾ tsp. cinnamon
¼ tsp. freshly grated nutmeg
½ tsp. fine sea salt
6 T (¾ stick) cold unsalted butter, cut in small pieces
1 egg
1/3 c. pumpkin puree
1/3 c. + 1 T heavy cream, divided
1 c. crushed toffee or Heath bars + 3 T
2 tsp. Turbinado sugar

1. Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2.  Cut butter into the dry ingredients with a pastry cutter until the mixture resembles coarse crumbs.
3.  Whisk the egg, pumpkin puree, and 1/3 cup of the cream in a small bowl and add to the flour mixture.  Stir until just combined.
4.  Mix in 1c. of the toffee pieces with a wooden spoon
5.  Transfer to a work surface and knead a few times until the dough just holds together. Pat the dough into a ­­­6-inch wide, 1 ½-inch thick circle and cut into 8 wedges.
6.  Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the remaining toffee pieces.
7.  Bake at 425˚F for 13 to 15 minutes, or until golden brown.
To make the maple drizzle:
Mix 2 cups of powdered sugar and 2 T of maple syrup.  Thin to desired consistency with milk or water.
Tagged with: • Pumpkin • Recipes • Scones