Sweet potato cupcakes

I have a new favorite recipe for fall/winter sweets! Actually, this is pretty much tied with my recipe for apple pie cookies, but it definitely wins for cupcakes.

I roughly followed the recipe found here, but this is what actually went into these cupcakes:

1 cup brown sugar
½ cup unsalted butter, softened
½ cup pureed sweet potato
2 eggs
1 tsp vanilla
1 cup white whole wheat flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon

I combined all the ingredients (not in any particular order) then baked them for 15 minutes at 375 degrees. I topped them with my roommate’s cream cheese frosting recipe:

8 oz plain cream cheese
1 cup white sugar
1/2 tsp vanilla

These ingredients were blended until evenly combined, and spread on the cupcakes. I sprinkled a little more cinnamon on top and then, finally, enjoyed my cupcakes!


Before they fall…

…I wanted to snap a few last pictures of the beautiful leaves on the trees and on the ground. It’s supposed to snow tonight (up to a foot by the end of tomorrow!), and that will be the last of many of these leaves.

On the bright side, I get to wear my cute snow boots tomorrow!

Hair flowers for fall

I am loving the idea of hair flowers worn in the colder months, especially in appropriate colors. I know that this is something typically associated with spring and summer, but when do you need flowers more than when they are rare in nature?


I’m wearing my own personal hair flower today. I love it so much that i own it in gunmetal too. It’s from Eddie Bauer but I don’t think they carry them anymore.

Here are some other pretty options…


From Anthropologie


From Zara

Spaghetti squash

Spaghetti squash on the menu tonight!

Super easy to make! I cut the spaghetti squash in half, scooped out the seeds, placed both halves face down on a plate, and microwaved it for 10 minutes. I really love it with butter and brown sugar, but I’ve heard butter and salt is good too.