Wednesday, November 14, 2018

Rainbow

Hello everyone!
Erik needed to make a short film for one of his classes this semester so, we enlisted the best actress we know.
My niece Baylee.
We had a lot of fun making this together and Baylee could not get over the amount of candy she got to eat and the crazy things she got to do with it.
We hope you enjoy it!


All my love,
Autumn

Monday, November 12, 2018

My Monday | You Will Never Regret Being Kind

Hello everyone!
We all have moments in our lives where we have the opportunity to choose kindness.
Whether we do so or not is another story.
I am a firm believer in taking the high road.
I don't believe it is worth it to be unkind.
 Even when we feel it is justified.
What's the point?
To hurt them?
To get a point across?
You are rude, feel maybe a minute of satisfaction and then are stuck with the repercussions for life.
I bet the guilt I'd feel for the way I acted would stay with me longer than my actions would with that person.

I worked at a company for several years.
During my last year there I was feeling pretty burnt out and run down.
They brought in someone new who was supposed to be my partner and make my workload easier but they ended up creating twice the amount of work and got all the credit when I cleaned up their messes.
After a year of working with my "partner," I found a better job opportunity and was able to leave.
I had several people ask if I was going to tell this person off and let them know how I really felt.
 I planned to if the opportunity presented itself, and it did.
My last day there we were the last two people to leave the building.
We walked to our cars together and I remember standing in the parking lot just the two of us.
I had a years worth of suppressed feelings I wanted to unload on them.
They were on the tip of my tongue.
We were alone.
No one would know.
I couldn't get in trouble with the company since I no longer worked there.
But I decided to say nothing.
Not even a sarcastic remark.
I just stuck with goodbye and I honestly don't regret it.
The world is such a small place.
You never know when those harsh words might come back to bite you.


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You will never regret being kind.
You will regret harsh words that can't be unsaid.
You will regret hurting someone's feelings.
You will regret leaving a negative impression on someone.
I encourage you to always choose kindness.
Even when it's hard.
Even when you feel justified.
Even when you don't have the patience.
I guarantee you will never regret it.

All my love,
Autumn

Sunday, November 11, 2018

Homemade Pie Crusts Two Ways

Hello everyone!
As I mentioned last year Erik and I put ourselves in charge of the pies for my family's Thanksgiving dinner.
The first year Erik tried out several different pie crust recipes to ensure we had the best ones.
With Thanksgiving just around the corner I thought I would share our tried and true recipes.


Butter Crust


The first one is a Butter Crust that Erik found online several years ago.
It is SO delicious and turns out nice and flaky.
We use this recipe for our Pumpkin and Chocolate Pies but it is a basic crust that would work with pretty much anything.
I am not sure of the original source since Erik discovered the recipe but if you are, please let me know!


You will need:
2 and 1/2 cups of Flour
1 Teaspoon of Salt
1 Tablespoon of Sugar
1 Cup of Unsalted Butter, Cold
6 to 8 Tablespoons of Ice Water

Add 1 and 1/2 cups of flour, salt and sugar to a food processor.
Pulse until combined.
Cut the butter into 1/2 inch cubes and add to the flour mixture.
Pulse until a dough begins to form.
Add the remaining cup of flour and pulse until the dough begins to crumble.
Transfer dough to a medium sized bowl and sprinkle in 6 tablespoons of ice water.
Fold the water into the mixture until a dough starts to form.
Add in the remaining tablespoons of ice water if needed.
Split dough evenly in half and shape into two discs.
Wrap each disc with plastic wrap and refrigerate for at least 1 hour.
Remove dough from the refrigerator and let stand for 5 minutes.
Roll one disc out on a clean floured surface into a 12 inch circle.
Transfer dough to a 9 inch pie dish and gently press over the bottom and up the sides of the dish.
Cut off excess dough.
Crimp edges of the pie if desired.
Refrigerate dough for 20 minutes before baking.


If baking with no filling pierce the bottom of the crust with a fork.
Line the crust with a sheet of aluminum foil pushing the foil gently against the crust.
Fill foil with dried beans or dried rice to help the pie keep its shape.
Bake at 400o for 20 - 30 minutes.
Allow crust to cool before filling.
If baking with filling bake as filling recipe directs.
Repeat steps with the second disc of dough or use it for decorating like we do.


Graham Cracker Crust


The second crust is a Graham Cracker Crust.
We use this for our Banana Cream Pie but it would be delicious with other types of pies as well, like this Pumpkin Pie we did our test run with.
At first we purchased pre-made crusts from the store but Graham Cracker Crusts are so quick and effortless to make we started making them at home. 

You will need:
10 - 12 Graham Crackers
1/3 a Cup of Sugar
8 Tablespoons of Unsalted Butter, Melted


Break down the graham crackers and place into a food processor.
Pulse until they are finely ground crumbs.
You will need 1 and 1/2 cups of crumbs but I'll be honest I use all 12 graham crackers and don't bother measuring.
The more the merrier if you ask me... 
Add the melted butter and sugar to the crumbs in the food processor and pulse until well combined.
Transfer the mixture to a 9 inch pie dish.
Press the mixture over the bottom and up the sides of the dish.


A graham cracker crust can be baked but it is not necessary.
Since we use ours for Banana Cream Pie we choose not to bake it.
After the crust is formed we let it chill in the refrigerator for 1 hour before adding our filling.
If you would like to bake your crust do so at 375o for 7-9 minutes or as the filling recipe directs.


These pie crusts are so delicious we think they are definitely worth the time to make them from scratch.
I love our Thanksgiving tradition of baking pies.
Nothing says the holidays to me like a house filled with the smell of baked goods.
What are some of your Thanksgiving traditions?

All my love,
Autumn

Wednesday, November 7, 2018

Best Hayride Ever! | Bompa's Hayride 2018

Saturday October 27th


It's time for the annual hayride to Trunk or Treat!
This year we decided to combine it with our annual Halloween party.
After the hayride we went back to my parents house to play in the leaves, make dinner and enjoy candy.
Do you Trunk or Treat, Trick or Treat, or both?

All my love,
Autumn

Monday, November 5, 2018

My Monday | My Wish

Hello everyone!
Erik and I were talking about the blog recently.
He told me he enjoys reading these My Monday posts.
I immediately asked his opinion on a few things.
Do I come off as a know it all?
Do I come off too opinionated?
Do I present myself as Little Miss Perfect?
He asked me if I worried about these things often.
I told him yes. 
His response, "Why not tell them that?"
So, here I am to tell you that I am very much not perfect.
That I have a lot more to learn in life.
I make mistakes daily and that's okay.
That most of the things I write about in these posts are things I am still working on or have not even come close to mastering.
I hope you aren't offended by my opinions because they are just that, opinions.
If you agree with them, cool.
If you don't, also cool.
My wish for these posts is to inspire you.
To help you find areas in your life you can improve in and do just that.
To encourage you to work towards your best life. 
I want you to stop being your worst enemy and stop getting in your own way.
I want you to feel a little less alone.
The point of these posts was to drop the fluff and get a little more vulnerable.
To show more of the real me.
To share some of my experiences so that you can learn from them.
To create a space where you can share your own.


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My wish for you is that you live purposefully.
That you chase your dreams.
That you don't quit when things get rough.
That you learn from your failures and turn them into successes.
That you don't take things too seriously.
That you raise others up in their journeys.
That you share your light with the world.
Keep on shining babes!

All my love, 
Autumn

Sunday, November 4, 2018

Roasted Pumpkin Seeds Four Ways

Hello everyone!
Does anyone roast pumpkin seeds this time of year?
I never have but it is always on my to do list.
I feel so bad throwing away perfectly good pumpkin seeds after carving our jack o' lanterns so I save them for later and then end up throwing away a moldy bag...
I am proud to say we finally got to them this year!
And they are super easy.
Erik prefers sweet things while I prefer savory.
So, I made a few different types for us each to try.


As I mentioned, I get my pumpkin seeds from our jack o' lanterns but you can also purchase them from the store.
If you are using yours from a pumpkin like me, make sure to get them nice and clean.
I removed as much of the pumpkin "guts" as I could by hand and then placed them in a large bowl of warm water.
Swish the pumpkin seeds around with your hands and let rest for about five minutes.
The remaining pumpkin guts should sink to the bottom of the bowl while the pumpkin seeds float.


Remove the seeds from the bowl and dry on a dish towel.
Divide seeds evenly into separate bowls for your different flavors.
Add your seasonings. 


Salt and Pepper


You will need:
1/2 a Cup of Raw Pumpkin Seeds
1 Teaspoon of Olive Oil
1/4 a Teaspoon of Sea Salt
1/4 a Teaspoon of Black Pepper

Italian 


You will need:
1/2 a Cup of Raw Pumpkin Seeds
2 Tablespoons of Parmesan Cheese
1/2 a Teaspoon of Italian Seasoning

Cinnamon Sugar


You will need:
1/2 a Cup of Raw Pumpkin Seeds
1 Teaspoon of Olive Oil
1 Tablespoon of Brown Sugar
1 Teaspoon of Cinnamon

Pizza


You will need:
1/2 a Cup of Raw Pumpkin Seeds
1 Teaspoon of Olive Oil
1 Tablespoon of Parmesan Cheese
1/2 a Teaspoon of Basil
1/2 a Teaspoon of Oregano
1/4 a Teaspoon of Sea Salt
1/8 a Teaspoon of Garlic Powder


Preheat oven to 300o.
Line a baking sheet with parchment paper.
Add the seasoned pumpkin seeds to the baking sheet.
Spread the seeds out evenly into a single layer.
I added two types of seeds per pan to save time.
Cook for 20 - 30 minutes.
Enjoy!


These turned out delicious and were so quick and easy to complete.
I am down for making them a yearly tradition.
Plus, there are so many flavors to try!
These are definitely a snack I could see myself eating way too much of...
What are some of your family's fall traditions?

All my love,
Autumn

Wednesday, October 31, 2018

Happy Halloween!

Hello everyone!
I just wanted to pop in a wish you all a Happy Halloween!
Erik and I dressed up as Merlin and Madam Mim from the Sword in the Stone.



We love this movie and watched it countless times while we were dating.
The wizard duel between these characters is so clever and fun.
Take a look below if you have never seen the movie before!


What were you for Halloween?


We lost the sun before we were able to get pictures together.
Oops...

All my love,
Autumn