Recently Read

My kindle is pretty much always with me. I love to read during any pocket of downtime - whether it's a few chapters on a quiet Sunday morning with coffee, a couple pages before bed, or a long stretch while on a flight. A few books I've recently read and enjoyed have been a mix of my usual rom-com and thrillers, and some curveballs I wasn't expecting to like as much as I did.

Don't Believe It - Charlie Donlea
 After a documentary film maker successfully exonerated two wrongly-convicted felons, she sets her sights on uncovering the truth from a crime in St. Lucia, which took place ten years prior. So many twists in this thrilling novel up until the very end.

Remarkably Bright Creatures - Shelby Van Pelt
This one was definitely a different plot than I typically gravitate toward but really enjoyed it! The chapters bounce between the three main characters, including an octopus in captivity's perspective. Well written and kept my interest to see how it plays out.

The Thousandth Floor - Katharine McGee
Set in NYC in 2118, this "Gossip Girl"-esque book was intriguing. It is centered around a high school clique who all live in the Manhattan Tower. Filled with lies, deceit, drugs - and the hierarchy of status, wealth and socioeconomic class dependent on which floor your family lived on.

The Girl Who Was Taken - Charlie Donlea
Page-turner that I flew through on Labor Day Weekend. Thriller about multiple girls going missing in the town and neighboring states. The chapters flip between past and present, with different characters' perspectives. As the sister of one of the missing girl's goes on a hunt for clues, I couldn't put it down as she uncovers the disturbing truth.

This Summer Will Be Different - Carley Fortune
I haven't read a Carley Fortune book I didn't love, and this novel was no exception. A story about friendship, love and timing that spans multiple years and stages of life.

Darling Girls - Sally Hepworth
Three foster sisters are being suspected of murder when a body is found under the foster home they grew up in. It's a thrilling tale of loyalty, love and secrets.

Currently Obsessed

{cowboy boots}

I recently bought these ivory knee-high cowboy boots from Target, and promptly ordered the black color as soon as I tried them on at home. They are trendy, make a statement, and work with everything from shorts to dresses to leggings. Bonus - they are so comfortable, thanks to the memory foam sole! I wore them to my bestie's birthday dinner and danced the night away with zero issues.

Halloween Monster Cookies

How fun are these?! I love a festive spin on desserts, and as soon as I saw these Halloween Monster Cookies on pinterest, I knew Jack and I would be baking them. With black cocoa, creamy white chocolate chips, candy eyeballs, and the m&m ghoul's mix - these are equal parts spooky and delicious!

ingredients

1 cup butter (2 sticks), softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 teaspoons vanilla extract
2 eggs
2 cups flour (I use gluten free)
1 cup black cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup white chocolate chips
1 cup halloween m&ms, plus more for garnish
edible candy eyeballs, for garnish

directions

{1}
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

{2}
In the bowl of a stand mixer with paddle attachment, beat the butter and both sugars together on medium speed until light and fluffy. Add vanilla extract and eggs on at a time. 

{3}
In a separate mixing bowl, whisk together the flour, cocoa powder, salt, baking soda and baking powder. Gradually add the dry ingredients to the stand mixer. Stop halfway to scrape down the side of the bowl and ensure all ingredients are well combined. Beat until a sticky dough forms. Fold in the white chocolate chips and m&ms with a rubber spatula. 

{4}
Using a 1-inch cookie scoop, place dough balls at least 1-2 inches apart on the prepared baking sheet. Add 2 eyeballs to each dough ball, pressing in gently. Repeat with extra m&ms to ensure all colorful elements are represented before baking. 

{5}
Bake for 8-10 minutes, until puffy but still soft - careful not to overbake! Remove from oven and cool on baking sheet for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container, or pop some in a gallon freezer bag for maximum freshness! Enjoy :)

Blue Ridge Girls Trip

I am so grateful to have amazing co-workers that have become some of my best friends. Four of us did a girls trip to Georgia last week and had such a great time! The fall weather and red leaves were a welcome change in season for these FL girls.

We spent three nights at Tiffany's parents' lodge in Mineral Bluff, which was incredible! We could have easily stayed at the lodge the entire trip since it was decked out with three levels, multiple fire pits, a hot tub, movie theatre, pool table, side-by-side and four wheeler. Late night s'mores and espresso martinis while wearing matching sweatshirts and playing card games made for a lot of laughs & memories.

Adventures around Blue Ridge and Dahlonega filled our days - winery hopping, enjoying delicious meals and checking out the pumpkin patch and apple orchard. My favorites were brunch at Monteluce Winery (best bolognese I've ever had!), the Mountain Mama coffee shop was so cute, dinner at Black Sheep and the rose brut at Wolf Mountain Winery were both fabulous.

Katie, Kylie, Tiff and I had so much fun and cannot wait to plan more trips together, and we will definitely be back to Blue Ridge!

{all dressed up in neutrals for our first night}

{the ultimate s'mores kit}

{dinner at Black Sheep}

{enjoying coffee on the balcony overlooking the Toccoa River}

{looked like we were in Tuscany when we pulled up to Montaluce Winery}

{cutest backdrop}

{the BEST filet Bolognese}

{winery + beautiful weather}

{rose at the Wolf Mountain winery}

{we spent hours in the hot tub}

{sunset at Old Toccoa Farms}

{Mountain Mama coffee shop had the cutest aesthetic}

{pumpkin patch}

{loved getting to wear our fall outfits}

{afternoon chardonnay at Bear Claw winery}

{Kylie gave us all matching sweatshirts with our fave cocktails - mine is spicy marg!}

Pumpkin Crisp

I enjoy baking every day of the year, but something about the shift in seasons to autumn really makes me want to throw on an apron and whip something up in the kitchen. I came across a recipe on pinterest for a pumpkin crisp and quickly saved it to make last weekend. I tweaked the original recipe a bit, and have shared my version below.

It came out AMAZING! Rich & flavorful, not too sweet, with a little crunch from the crisp topping. It just tastes like fall in a bowl. I will definitely be baking this again - Thanksgiving anyone?

We served it warm with a scoop of vanilla ice cream - highly recommend :)

ingredients

{pumpkin pie layer}

1 15-oz can pumpkin puree

3/4 cup granulated sugar

3 large eggs

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

2 teaspoons vanilla extract

2/3 cup half & half

{cinnamon crumble}

2 cups flour (I use GF)

1 cup oats

1 1/2 cup brown sugar, packed

2 teaspoons cinnamon

1/2 teaspoon salt

12 tbsp (1 1/2 sticks) of butter, melted

directions

{1}

Preheat oven to 375 degrees. Coat the inside of a medium (9x9) dish with non-stick cooking spray.

{2}

In a large bowl, whisk together the pumpkin puree, eggs, sugar, pumpkin pie spice, salt and vanilla extract. Add the half & half and cream until smooth. Pour into the prepared dish and set aside.

{3}

In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon and salt. Add melted butter and stir with a fork until crumbles form. Spread the crisp topping evenly over the pumpkin pie mixture.

{4}

Bake for 40-45 minutes until the filling is set and crumble is golden brown. Remove from oven and let cool for ~10 minutes. 

{5}

Serve warm with ice cream or whipped cream. Store leftovers covered in the fridge for up to 5 days, and either indulge in this treat cold or reheat in the microwave for 20-30 seconds.

My Favorite Seasonal Candles

 I have been a long-time fan of Capri Blue candles - the volcano scent has been burning in my home for the last 15+ years! The jars are beautiful, the throw is exceptional, and they are decently priced.

Pro tip: I buy multiples of the x-small volcano candles when they are on sale (~$12) to have on hand for last-minute gifts. Whether you need something for a hostess gift or birthday - just add a bottle and a card, and you've got the perfect present!

{recently gave this combo to a sweet friend for her engagement}

- - -

The seasonal scents at Anthropologie are some of my favorites, and I love to rotate the fragrance each month to tie into my holiday spirit and decor.

October - Pumpkin Clove

The brand describes pumpkin clove as: "the scent of creamy, buttery pumpkin with a touch of orange zest is wrapped within a savory vanilla and cinnamon base." 

I look forward to this one every year, and admittedly start lighting it in September despite the 90 degree temps outside!

November - Spiced Cider

Spiced Cider is my go-to around Thanksgiving. The scent is detailed as "sparkling berries and grapes mix with harvest apple and cinnamon within a soothing vanilla and Canadian fir base." Which is exactly the fragrance I want in autumn!

December - Hearthside // Fir & Firewood

December's candle is usually a toss-up between two holiday scents! 

I LOVE the Hearthside scent - it is soo cozy! Capri Blue presents it as "notes of smoky cedarwood, pine needles, and clove mingle with a warming touch of vanilla, raspberry and amber."

The Fir & Firewood fragrance is a more traditional Christmastime scent: "a fruity, green aroma of apple, clove, fir, pine needle, white birch, cedar, vetiver, and musk."

You can't go wrong with either one, which is why I typically rotate burning each one throughout the season.

Air Fryer Potatoes

Our air fryer has quickly become a highly-used appliance in our kitchen. One of my favorite foods we use it for is potatoes. This side is the perfect compliment to a cheesy omelet when we do breakfast for dinner.

I don't measure anything, but the below are the spices and times/temp I use to get golden brown potatoes.

ingredients

small gold potatoes

extra virgin olive oil

salt

pepper

cumin

chili powder

paprika

directions

{1}

Cut potatoes in quarters so they are bite-sized chunks. Add them to a large mixing bowl.

{2}

Drizzle with olive oil, sprinkle with seasonings and toss until all potatoes are coated.

{3}

Pour the potatoes into the air fryer basket. I do them at 400 degrees for about 15-20 minutes. Pause halfway through and shake/stir the basket so they all get browned evenly. Enjoy!