Tuesday, November 29, 2011

What I'm Reading

Alice in Wonderland. Yes. That wasn't that exciting you say (or think in your head since you are probably not reading out loud).

But I am also currently reading this-

So why am I reading this??? Well I have a simple answer for you. Because I am becoming a BIG SISTER!!!!!

Yes, I have since the age of two and a half been a big sister. But starting in December I will be a Big Sister to a young 11 year old girl!!! I am so excited! Sooooo with that I learned that her favorite book is Diary of a Wimpy Kid. Well, I never read that when I was a kid- was that book even out when I was a kid??? Anyways- so I wanted to read it to learn more about her and her sense of humor.

My boss actually lent me her son's copy (age 12. Yep I'm that cool- reading a book her 12 year old son read....) and I am actually enjoying it. It's clever and funny and I really appreciate the author's humor and reflection of 'his' middle school life. I'm only 30 or so pages in but I recommend it, if you're into that sort of thing.

I can't wait to meet my new Little and get to know her.


Friday, November 25, 2011

sparklelise shared an Instagram photo with you

Hi there,

sparklelise just shared an Instagram photo with you:

view full image

"Alice's Adventure in Wonderland"

The Instagram Team

Tuesday, November 22, 2011

Going Incognito

Essie Going Incognito
 Also- I'm currently rocking my first Essie nail polish experience. This color was given to me and it is definitely growing on me. I like the deep green. Too dark?

So far I like that I only had to do one coat and the color is true. I'm thinking of doing one more coat tonight if I get the chance just for staying power.... 

P.S. As most of you know I am a little obsessed with nail polish. I practically always have it on. And I LOVE the color selection Essie offers. Too bad they are so expensive.

Fun Fact: Rimmel has great nail polish that lasts about a week (two coats) the problem they have seasonal colors that dissappear if you find one you like and they only carry about 15 at a time. I like choices! I need choices! And I have practicaly bought all of the current colors so if they want more business they should release more colors! Rimmel are you listening? You should be.

I think one of these days I should just develop my own nail polish. Bucket List.

Disclaimer: This is not a paid advertisement. Essie, unfortunately, does not know I exist. These are just my humble opinions and thoughts. Over and out.

Friday, November 18, 2011

Pumpkin Cheesecake Goodness


The scene: Thanksgiving 2009, Washington D.C.
The characters: Elise, B, and B's lovely family all visiting our humble abode in The District
The menu: Turkey dinner, and PUMPKIN CHEESECAKE GOODNESS

So now that you know that I have made this delicacy before you can trust me. It is delicious and I will be making one of these for the festivities this year. And I want to share the recipe with all of you so that you can too (if you want that is!)

  • 1 1/2 cups crushed gingersnap cookies
  • 1/3 cup butter, melted
  • 2 (8-ounce) package cream cheese, softened
  • 1 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan (or you can make your own- I just crush up gingersnaps and add butter till its the consistency of crust....) and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. 

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.