It’s that time of year again. Everyone’s looking for costumes. Last year, Beau and I were ballerinas. I had a plan for this year, but weather and a last minute trip made that plan impossible to carry out.
This year, we’re a farmer and a pumpkin patch.
Last night at midnight, Dylan and I ran to Walmart because we didn’t have any costume ideas, it was midnight of Blog + Dog before Halloween, and where else is open and shoppable that late? This costume pairing was a last minute thing to say the least. Walmart had a cute pumpkin costume for Beau. Sold. There were wearable short overalls. Not necessarily my thing but fine. I have boots and flannel at home. Farmer it is.
I’m embracing my agricultural heritage this year. Beau is embracing her destiny as my punkin’.
Honestly, I don’t give a crap about Halloween. I think it’s fun to dress up with Beau. I mostly see Halloween as the gateway holiday to the holiday season I wait for all year long. Happy Halloween now bring on Christmas!!!
bisous und обьятий, RaeAnna & Beau
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Having a gourd time at Wildseed Farms in Fredericksburg, Texas. | Skirt | Bralette | Blanket |
These photos were taken at Wildseed Farms in Fredericksburg, Texas, where there were lots and lots of cute pumpkins, so I took some pumpkin pictures.
I love autumn. It’s my favorite season. Pumpkin spice isn’t my jam, but apple cider sure is. After moving to Houston, fall is one of the things I miss about my Northern life. Fall here in humid Houston regularly visits the 90s. Yay.
I keep it real. My Instagram is a reflection of my real life, and my real life takes place in Houston. Instagrammable fall doesn’t exist here, so unless I’m traveling, I would be lying to you if I posted all the autumnal vibes.
Beach photos almost never end up looking anything but warm and tropical.
Other Houston bloggers, mostly of the fashion variety, are posting fall outfit inspo pictures, and I feel like I’m going to die for them. It’s hot. I’m not putting on a sweater for a picture. Nope.
Changing of the leaves is beautiful, but non-existent here. If I find myself somewhere it’s occurring, you’ll see it. Until then, you’re gonna see skirts, green grass, tank tops, pools, and bright blue skies.
I hate pumpkin spice. I took a taste of the Starbucks drink when they first came out with it or I first became aware of it, and I hate it.
Pumpkins are amazing. I have nothing against them; other than the spice capitalism and consumers have forced upon it. The pie is delicious. Roasted, soup, puree, and stuffed is all up my alley. I just don’t post them because everyone else is, and I’m here to be different.
Mood often sways the way my pictures turn out, and it’s hard to be in the autumnal, sweater, scarf, and cozy socks kinda mood when it’s 90 degrees and as humid as Satan’s crotch after hot yoga.
Houston winter feels like a casual fall to me, and it doesn’t come until after the new year, so you’ll see cozy from me for three weeks in mid-January or February, then it’s back to your regularly scheduled shorts and tees.
Being uncomfortable in a sweater or scarf in Texas is not worth a cute picture. I’ll do a lot for pretty photos but not that.
Houston
Houston
bisous und обьятий, RaeAnna
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Pumpkin Scones are the perfect fall treat for breakfast or afternoon.
Pumpkin Scones
It’s that time of year. Pumpkin time. They’re everywhere. Is it just me, or do they increase in popularity annually? Not that I mind. I live and breathe for the three months a year pumpkin pie is an acceptable dinner option… Is that just me? Whatever, I’m gonna keep consuming whole pies.
As much as I love pumpkin, I am actually really picky about the pumpkin pie alternatives. I hate Pumpkin Spice Lattes. They’re not my jam. I want to show you a few of my favorite fall pumpkin recipes, which I have fine tuned over the years. They’re not super pumpkin punchy, but they’ll get you in the spirit.
The first of many recipes to come is a fabulous breakfast option to go with your morning coffee or PSL or cocoa or apple cider. Fall options are the best options. Anyways! Here’s my quick and easy pumpkin scone recipe. The glaze is not necessary, but a yummy, sugary addition. I made my own pumpkin puree, but canned pumpkin is just as good. I suggest chilling it in a container, so it doesn’t get that metallic flavor.
Ingredients Scone
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/3 cup packed light-brown sugar
1/2 cup unsalted butter* – cold and grated
3/4 canned pumpkin puree – chilled (don’t chill in can)
4 Tbsp buttermilk
1 large egg
1 tsp vanilla extrac
Glaze
1 cup powdered sugar
2 Tbsp half and half , then more as needed
1 tbs pumpkin puree
1/8 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
*Note on butter. I like to freeze the butter and grate it frozen. It takes a lot of the effort out of cutting it into the flour mixture, in my opinion. Keeping the butter cold is important because that’s what gives the scones a flaky texture. So the faster you work the better! Also if it’s frozen, it stays colder that much longer.
Grating frozen butter.
Butter to be mixed.
I hear Starbucks has a seasonal pumpkin scone, so why not save some money and impress your friends by making it at home!
Create a well for the dry ingredients.
The dough is ready to be formed.
Cutting the dough into scones.
Dip in the glaze.
If dipped warm, the glaze will finish smooth!
Instructions
Preheat oven to 425°
Mix all dry ingredients thoroughly in a large mixing bowl.
Grate frozen butter. If you want to follow tradition: Cut butter into 1/2 inch cubes.
Mix butter into the dry ingredients. Work quickly to incorporate, so the flour holds together without being wet. Don’t overwork. There will be very small chunks of butter incorporated thoroughly.
Make a well in the dry ingredients. Crack the cold egg, cold pumpkin puree, cold buttermilk, and vanilla into the well.
Mix all the ingredients until combined. It will be a firm dough that will hold its shape. It shouldn’t be very sticky.
Form dough into a a 1 ½ to 2 inch thick disk. Cut into eight equal triangles.
Place on baking sheet.
Bake for 15-18 minutes until golden brown.
While the scones are baking…
Whisk all the ingredients for the glaze in a bowl. It will be a golden brown color flecked by the spices.
Pull the scones out and place on cooling rack.
Dip the top of the scone into the glaze. OR drizzle the glaze on top of the scones. I like to dip them when they’re still a little warm; this allows the glaze to have a smooth top that drips down the sides.
ENJOY!
I would love to hear all about your favorite pumpkin recipes! Let me know in the comments!
