Looking like a straight-up Laura Ingalls Wilder minus the braids, I snapped some shots in my backyard on this gorgeous October day before heading to work. I snagged this stunning maxi dress after spotting it in the window of Exchange Factor (The Southern equivalent of Buffalo Exchange) on my Charleston trip and nearly had a heart attack after I saw it’s 38 dollar price tag. My mom thought it was too summery, but I wasn’t about to leave the state without a piece most likely owned by some Charleston Earth-goddess hippie in the 60′s. As gorgeous as this dress is, I’m definitely going to have to get it hemmed….I was tripping over it every 5 seconds on the sales floor. On the upside, if I ever wanted to jump out of a plane, I’d probably float to a comfortable landing.
Dress: vintage, cardigan: Free People, moccasins: Minnetonka. Stay tuned for many more Charleston pictures….my mom and I had such a blast.
Also, in seasonal celebration I’m posting the recipe for Pumpkin Squares I discovered at none other than Williams-Sonoma. I’m not super-savvy in the kitchen, but the UNREAL aroma emanating from the store lead me to the source: a free sample tray of these goodies accompanied by a steaming pot of hot apple cider. I pretty much cleared them out while the staff looked on in disgust….but they were so good I could care less. I also grabbed the stack of printed recipes to hand out to all the girls at work because I was so excited to share my new obsession. If you’re handy in the kitchen you should totally make them…I swear they are DEEEEEEELISH and perfect for fall.
-1 box yellow cake mix (reserve 1 cup and set aside)
-1/2 cup melted butter
-3 large eggs
-1/8 cup milk
-1 cup flour
-1′/2 cup sugar
-1/2 cup soft butter
-1 tsp cinnamon
-1 jar Muirhead Pecan Pumpkin Butter (they sell this at Williams-Sonoma, but you could probably find an alternative and much cheaper version of the stuff)
1) Mix remainder of yellow cake mix with 1/2 cup melted butter, then add one egg (mix well). Press lightly into bottom of 9″ x 13″ pan.
2) Mix Muirhead Pecan Pumpkin Butter with two eggs and 1/8 cup of milk. Pour over cake mixture.
3) Mix one cup of the reserved yellow cake mix with one cup flour, 1/2 cup sugar, 1/2 cup soft butter, and one teaspoon cinnamon.
4) Mix and crumble and spread over top of pumpkin layer. Bake at 350 degrees for 35-40 minutes until golden brown.
Hope you enjoy, happy fall!