These were so fun to make and so good to eat!

I love baking ten times more than I enjoy cooking. I could bake sweet treats all day long. Everything doesn’t always work out but these were one of the few things that did and they were beautiful.
They didn’t get cooked too long and were the perfect texture. I’ll be honest. The first time I ever tried a pumpkin cookie I was 21 years old. Basically I didn’t eat any kind of dessert that had the words zucchini, carrot, or pumpkin in them. Those foods had no right being in any kind of dessert in my book. But, here were two of my cute roommates cooking up a batch of pumpkin cookies *gasp! so I thought if they liked them then they couldn’t be that bad. So right. These are one my favorite cookies now and I always look forward to them when Fall rolls around.  
1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended.
Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.



Here is the headbraid as promised!

I hope you find it useful and it makes sense :)
Apparently I’m a big talker because I talked my whole way through this tutorial. So in an effort to cut off 4 whole minutes! my cute super hot husband did the honors of editing it. He wanted to add a little extra so that explains all the awesome music, title, and fast forwarding. Thanks husby! [oh and don’t worry about what you’re missing when it’s fast forwarding, I’m just jabbering about nonsense]


My lovely sister came over and used my straightener to curl her hair. I decided to take some pictures just to see how artsy I could be with them.

Do you use a straightener to curl your hair?


I love love banana bread. I had a bunch of bananas going bad so I decided to try a “healthy” version.

I was hesitant about the sour cream part but I couldn’t even taste it.

Sadly, the bread got overcooked so when I pulled it out of the oven I was really afraid that I had ruined it. I decided to try a slice anyways and found that the combination of a course crust and gooey middle really complimented each other and I quickly swallowed up two slices.

I halved the recipe because there’s just the two of us so it only made this small loaf. It also didn’t rise and I assume because all it had was an itty bit of egg whites and no baking powder. I also substituted butter in for the flaxseed meal since we didn’t have any of that lying around.


  • 3/4 cup sugar
  • 3/4 cup flaxseed meal
  • 5 ripe bananas, mashed
  • 1/4 cup skim milk
  • 1/4 cup low-fat sour cream
  • 2 teaspoons egg whites
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9×5 inch loaf pan.
  2. In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
  3. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.