Can't get enough of crafts!

Last week I got to go crafting with my mom in NWA. I absolutely love the craft fairs, and I was off work a couple days, so I was so excited to get to go! Here's one of my favorite buys:

I saw this on Pinterest a while back and was thrilled to find it at the craft fair!
Can't wait to decorate for Christmas!

My mom got me this! It looks yellow, but it's lime green to match our home.
She's giving it to us as a Christmas gift, so I'll have to wait awhile to hang it up! :)

I've also been working on my own crafts at home. It is such a great stress reliever for me when school gets tough. Without exercising and craft-making, grad school might just make me go crazy!

This is a crayon vase I made for one of my friends who recently got a teaching job.
It was so fun and easy to make!

Here's a small canvas I'm working on for Christmas time. I'm really into lime green and red for the holidays.
I haven't decided what to write on it yet- maybe a Bible verse or just a a simple "Merry Christmas"

Picture frame + hand-sewn rosettes + burlap + dry erase marker on the glass
My favorite part about this is that you can change the words anytime you want! I made this as a birthday gift for one of my friends, and I think I'll be making one for myself sometime soon!

Mmmm

To celebrate the start of fall, I made a delicious pumpkin dessert last week that I'd like to share. Sadly, I didn't take any pictures of it. And perhaps even more sadly, it's already all gone. I have to admit that I ate it for at least two meals last week. It was just THAT good.

I found the recipe here and tweaked just a couple things. It was full of flavor, had the perfect texture, and was a big hit with my hubby. Best of all, it was really easy!

So, here it is:

Pumpkin Crunch Cake

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans 
• 1/2 cup butter, melted
• 1 tsp. cinnamon sugar

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, 1 cup of pecans, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with remaining pecans.  Drizzle melted butter over pecans. (The original recipe called for a full cup of butter, which would probably make it even better. I just couldn't bring myself to put that much on top of the cake. :))  Bake 50-55 minutes.

October

As October begins, we happily welcome fall into our home.

Happy fall, family and friends! Enjoy the most wonderful time of the year!