Fall Family Photoshoot with Kiel Rucker Photographers

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It's the most wonderful time of the year!!  Yeah, I know that's really a Christmas song, but honestly it doesn't get better than Fall.  I absolutely love autumn!!  Southern California has yet to get the memo that the season has changed; it's still up in the 80s every day, so our boots and scarves really haven't seen much action ;)

We recently had the opportunity to team up with Kiel Rucker Photographers for a (long overdue) family photoshoot.  If you've kept up with me for a while, you know that Kiel has been our close friend for years and the only person we trust with our family photos.  When Kiel told us he brought on a family/portrait photographer we were excited to work with her, knowing that Kiel would only work with the best of the best.  The lovely, bubbly Leanna did not disappoint!  Ayden took to her right away and wanted to keep holding her hand.  Lady killah!  She was so easy to work with and immediately had us comfortable in front of the camera.  She has a fabulous eye for a great shot and captures light just beautifully.

Leanna is booking family photo sessions for the holidays, so if you are in/around Santa Barbara and surrounding areas make sure you get in touch with them ASAP to book your session!  The package is a great deal and they even set up a personal gallery for you at Minted.com so you can create holiday cards in a snap (winning!  Christmas cards are always a stresser, amirite??).

Here's a little peek into our session, as well as their promo with booking info.  Pro family photos are so worth the investment and their package is a killer deal!  Check 'em out! :)

Homemade Cranberry Sauce

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Gobble Gobble!!  One of my favorite holidays is just four days away, and I couldn't be more excited!  We are hosting Thanksgiving dinner this year, and I've been planning and organizing for weeks now. It's still not entirely fall-ish weather wise, but at least it isn't 90+ degrees like it was a few weeks ago!  My scarves got to make a brief appearance on a couple of early mornings, but my boots have yet to see the light of day this year.

I know it's cliche, but I've really been thinking about my many blessings recently.  We are so fortunate to live the life we live.  All too often we see horrible reports of heartbreak and chaos from around the globe, and it's easy to fall into a negative mindset.  I've made a great effort to focus on the amazing positives in my life, and every day is better for it.  I'm so grateful beyond words for my sweet little blossoming family and cannot believe I have the privilege of being Robert's wife and Ayden's momma.  I'm so thankful for my job, my friends, my extended family near and far, and for YOU, my sweet readers.  Thank you for welcoming me into your homes and lives and for being such a supportive and loving audience.  I just love ya!

One of the essential sides at Thanksgiving is the cranberry sauce.  Typically it's an afterthought that we hurriedly buy pre-made at the market, but this year is going to be different.  On a whim last night I grabbed some organic fresh cranberries and announced to Hubby "I'm making cranberry sauce!" He wasn't as enthused as I, but that's alright.  My father-in-law looooooves the cranberry sauce that my sweet sis-in-law makes, so hopefully this one gets his stamp of approval on Thursday.  :)  This recipe is very similar to hers, only with fresh cranberries and a few tweaks.

One of the best things about this is that you can make it ahead, freeze it, and thaw it the day before Turkey Day!  Woohoo!  When it comes to making Thanksgiving dinner, timing is everything, and if you can make something in advance do it. 

Here's wishing you and yours a warm and healthy Thanksgiving!  I can't wait to report back with photos from Ayden's attempts at eating turkey and stuffing.  ;)

XO!

Cranberry Sauce with Apples and Oranges
| Prep: 10 mins. | Cook: 15-20 mins. |
16 oz fresh cranberries
3/4 c water
2/3 c sugar
3 tbsp pure maple syrup
1 tsp cinnamon
1 orange, small diced with rind
1/2 tsp vanilla
1 apple, unpeeled, small diced


Rinse cranberries and place in a medium saucepan.  Pour in approx 3/4 c of water (just enough to see it, but not cover the berries).  Set aside.  meanwhile, wash and dry the orange and apple.  Dice the orange, flesh and rind.  Add to the cranberries and water.  Add in sugar, maple syrup, cinnamon and bring to a simmer.   Cook on medium heat, stirring occasionally, until berries have burst and sauce has thickened (approx 15-20 mins or so).  Remove from heat and stir in vanilla.  Allow sauce to cool completely.

While sauce is cooling, dice the apple.  Add to cooled cranberry sauce and stir to combine.  At this point transfer the sauce to a freezer zip top bag if you plan to freeze.  Thaw in the fridge for 24 hours prior to serving.  Enjoy!

Individual Pear Crumbles

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For once my knack for impulse purchasing has paid off...  I was hurrying through Trader Joe's the other day while Hubby waited in the car with a not-so-happy/teething baby and for no reason at all I grabbed a couple of pears with no idea what I was going to do with them.  I like pears but I have a bad habit of buying them and then forgetting them on the fruit tray until they are too far gone.  Doh.

We are hosting Thanksgiving at our house this year.  Ayden's first!  Yay!  Inspiration hit me during nap time and I got to experimenting in the kitchen.  End result was not too shabby, if I say so myself!  Hubby even said I should make these for Thanksgiving dessert. :)

On another note - Happy Veteran's Day!!  Today is not about having a day off from work or school so you can prop up your slippered feet while you sip tea/coffee.  Today is about recognizing those who have selflessly given of themselves so that we may continue to know the freedom we take for granted.  While we sip our tea in our bathrobes in our comfy homes, there is a heroic soldier a world away staring down the barrel of a gun or gingerly navigating a road littered with explosives, all in the name of a stranger's freedom. I'm so very thankful for all who have and continue to serve, including my spectacular parents, who served in the US Army.  So get out there and hug a vet today!  And make them this dessert.

Individual Pear Crumbles
| Serves: 4 | Prep: 5 mins. | Bake: 30-40 mins. |
2 pears, any variety
1 c rolled oats
1/3 c packed brown sugar
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/3 c pecans, chopped
pinch of salt
1/3 c coconut oil, melted

Preheat oven to 350 degrees.  Cut pears in half lengthwise and scoop out core/seeds with a spoon, creating a little pocket for the crumble goodness.  Set aside.

In a small bowl, combine oats, brown sugar, pumpkin pie spice, cinnamon, pecans and salt.  Pour coconut oil over mixture and stir until everything is coated.  Spoon the oat mixture into the pears and bake, covered for 30 mins.  Uncover and continue to bake for another 10 mins or so, until pears are tender and crumble mixture is slightly golden.

Serve hot with a scoop of vanilla ice cream on top, if desired.  These baddies are just begging to be served a la mode.

Spiced Butterscotch Oatmeal Cookie Bars

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Happy Fall!  I know that's a repeat statement, but fall has finally (FINALLY!) hit here in Southern California and I couldn't be more excited.  I've been on a scarf & boot jag like nobody's business.  I love me some scarves & boots, kids.  I've got it bad.

Another little something I've got it bad for lately is butterscotch chips.  I'm sure these have been around forever, but I am just getting around to discovering them and now I'm hooked.  I may or may not have several pounds of butterscotch chips in my freezer.  (Do you not remember the great pumpkin shortage a couple years ago?!  I'm not about to fall victim to another situation like that.  Call me Crazy Butterscotch Lady all you want.)

This year was my first time hosting Thanksgiving dinner.  With my parents-in-law the officially guests of honor, I took my title as Hostess very seriously and was determined to make everything from scratch. Thankfully everything turned out great (according to my in-laws ~ SCORE!) but I'm going to be honest and confess that I didn't make the pumpkin pie.  Every hostess has her secrets right?  Well this year my little secret was Costco's $6 pie.  Don't judge.

I did, however, throw together a quick festive dessert from scratch that I must share with you.  It's another one of those super easy ones, and surprisingly tasty.  Enjoy these babies with a cup of hot tea or coffee, a pair of cozy slippers and a fire in the fireplace!

Spiced Butterscotch Oatmeal Cookie Bars

| Yield: 12-18 cookie bars | Prep: 10 mins. | Bake time: 30 mins |

2 sticks unsalted butter, room temperature

3/4 c brown sugar

1/4 c sugar

2 eggs

1 1/2 tsp vanilla

1 3/4 c AP flour

1 tsp baking soda

1  1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp pumpkin pie spice

1/4 tsp salt

3 c rolled oats

1 1/2 c butterscotch chips

Preheat oven to 350 degrees.  Line a 13x9 baking pan with parchment paper and set aside.

In a stand mixer, beat together the butter and sugars until creamy and fluffy.  Add in the eggs and vanilla and mix well.

In a large bowl, combine flour, baking soda, cinnamon, nutmeg, pumpkin pie spice and salt.  Add the dry ingredients to the wet in three stages, mixing until just combined.  Stir in oats and mix well.  Finally, add in the butterscotch chips and mix until evenly incorporated.  Spread into the baking pan and bake approx. 30-35 minutes. 

Stay tuned for another yummy butterscotch recipe coming up!