I found this amazing stop animation via toast from OK GO. Its a little slower than their norm, a little sadder as well but it’s beautiful. And who knew burnt toast could be so great!

PS. This video utilized over 2,000 pieces of toast!



November is my favourite month.

Not because of my birthday–which actually is in June… not November.

Not because of Thanksgiving or it’s proximity to the holidays.

Because autumn is my favourite season, and more-so than October do you see the foliage change colour (in glorious Portland, Oregon that is) in November.

Duh. (Just kidding)


Anyways, today I have treats for all you lovelies who read my blog.

My famous pumpkin cookie recipe.

Which is perfect for a lovely November day after you’ve stomped your way through piles of crunchy–or in Portland’s case, wet–leaves.


Today I made them into muffins, which I’ve been super fond of lately, because of their ease of transport and clean-up after baking. However, I did not change the recipe in the slightest, so you can make them which ever way you fancy.


*side note: These famous pumpkin cookies were actually Carol’s famous pumpkin cookies. However, I don’t know who Carol is, and I am famous for them among my friends and family. So, sorry Carol if you’re reading this and thinking this is your recipe… because… it is, but hey, your cookies are great!


Famous Pumpkin Cookies

Yields: 3 dozen cookies or 2 dozen muffins



  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 cup butter, softened
  • 1 egg
  • 1 cup un-spiced pumpkin


  • 3 tablespoons of butter
  • 4 tablespoons of milk
  • 0.5o cup brown sugar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract



  1. Preheat oven to 350°F.
  2. Mix together dry ingredients first.
  3. Add butter, egg, pumpkin and vanilla. Mix well. (It’s okay if the mixture is still a little lumpy, they won’t bake that way.)
  4. Drop teaspoonfuls onto un-greased baking sheets. Bake for 10-12 minutes.
  5. Place on cooling racks after baking.


  1. Combine butter, milk and brown sugar in a small saucepan.
  2. Bring to a boil stirring CONTINUOUSLY. (If you don’t it will turn to caramel and ruin your saucepan).
  3. Take off heat and let cool completely.
  4. When cool add powdered sugar in small amounts, stirring continuously. Add vanilla during this process. (If you have a flour sifter or a small strainer it would be best to put the powdered sugar in there while adding it to your butter, brown sugar and milk mixture. If the powdered sugar is super lumpy, your icing will be lumpy and the sugar will not be distributed properly.)
  5. Spread icing on cooled cookies. **Hint: if you don’t want icing to get all over the place, put newspaper underneath the cooling racks because the icing will drip off of the cookies**


For some interesting flavor profiles you can try adding 2 tablespoons of curry powder to the icing, or use maple syrup instead of vanilla extract.

See how lumpy the batter still is? It’s okay though, the cookies come out as light as air.

Because my father is diabetic I made these pumuffkins (pumpkin muffins?) sans the icing, and as always used spelt flour as opposed to white. I’m thinking of topping one or two of them with some delicious nutella as a sweet treat for myself though.


Happy baking!


(oh, PS. the images are mine)


via *Peanut

Back-to-school came so suddenly it feels. I knew it was coming, but actually getting back into it seems like such an abrupt process. Especially being on a new campus, I definitely feel like a newbie.

Needless to say my posting schedule will change. Between work and school I’ll be a busy lady, but I’m hoping to blog more frequently than not. Not to worry, I will still post beautiful little gems like this image from *Peanut.