Yup – there is no doubt about it. It’s time to bundle up. Fall accessories almost make up for the fact that winter is approaching. If you are like me then you can’t have too many scarves in your closet. This season we are all about muted neutrals. Here are favorite budget friendly additions for this season.
The temps are cooling down but fall fashion is heating up. Here are our fav fall boots under $100.
We all LOVE pumpkin pie and thanksgiving just wouldn’t be the same without it. Did you know that pumpkin is a rich rouse of nutrients and antioxidants that give your skin a healthy glow. Pumpkin has been used in spa treatments and products for ages. You will find it in moisturizers, wraps and even facials. Fresh and cooked pumpkin is chock full of vitamin C, vitamin E, vitamin A, potassium, alpha-carotene, zinc, beta carotene, and lutein.
We found this great DIY facial recipe from “She Knows” that we are dying to try out with our thanksgiving pumpkin left overs.
What you’ll need:
- Pureed, cooked fresh or canned pumpkin
- Unflavored yogurt
- Ground almonds
- Olive oil
- Start by mixing 2 cups of pureed, cooked fresh or canned pumpkin.
- Add 4 tablespoons unflavored yogurt, 4 tablespoons honey, 1/3 cup ground almonds, 1/4 teaspoon olive oil.
- Mix and apply to clean, moist skin.
- The enzymes are more active when moist, so sit in a warm tub or shower for 5-10 minutes.
- Remove with a clean washcloth.
- Apply moisturizer and enjoy soft clean skin!
- Cover the rest of the mixture and use within a week.
Show stopping metallics were spotted all over fashion week’s runways. We’ve found an affordable way to incorporate this trend into your fall wardrobe. Red Rivet has a fantastic collection of metallic denim in bronze, pewter and gold. They are available at WalMart and some additional retailers for a very affordable $15-25
Apple picking season is upon us. This means delicious fresh apples straight from the farm. I love apple desserts so I get really excited when apple season rolls around. Here is one of my fav apple pie recipes from Country Home
Click here to find an apple orchard in your area.
Best Ever Apple Pie
1 recipe Pastry for Double-Crust Pie*
3/4 cup granulated sugar
1/4 cup maple sugar or packed brown sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 cups)
2 Tbsp. butter, cut up
1/4 cup whipping cream
1–2 tbsp. milk
1 Tbsp. raw sugar
1. Prepare pastry. On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside.
2. In a large mixing bowl combine granulated sugar, maple sugar, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.
3. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.
4. Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. Makes 8 servings.
*Pastry for Double-Crust Pie: Place steel blade in food processor. Add 2 1/2 cups all-purpose flour; 1 cup butter, cut up; 2 teaspoons granulated sugar; and 1/2 teaspoon salt. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 1/3 cup cold water through feed tube. Stop processor when all water is added; scrape sides. Process with 2 on/off turns. Remove from bowl; shape into a ball. Divide in half. If needed, wrap and chill until easy to handle. (Or, in a large bowl stir together 2 1/2 cups all-purpose flour, 2 teaspoons sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in 1 cup butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, using a total of 5 to 6 tablespoons water, until all the flour mixture is moistened. Shape into a ball.)
It’s about get colder, muddier, and slushier. Don’t get caught out in the rain. Keep your feet warm and dry in these stylish rain boots.