halloween

pretty li'l punkins

Etched pumpkin

Pretty pumpkin

Luminary pumpkins

Pumpkin cooler

Cookie cutter pumpkins

Pumpkin topiary

From Southern Living

go west [end]

Beautiful, brilliant, and industrious Amy Beth Cupp Dragoo (ABCD) has introduced At West End into my life, and I'm tickled about it. This is a store you'll want to check out. You can thank me ... er ... ABCD later.

I had to have this shabby chic bit of whimsy from AWE: recycled pop art / Texas.

While I think it looks perfect resting on a chair in my living room (ha), I'll probably hang it in the guest room. Friends and loved ones always appreciate a metallic rendering of The Great State :).

Go browse At West End. You'll drool. Their Halloween offerings are particularly delightful--the ideal mix of class, character, and authenticity. And their Christmas bounty ... oy.

AWE-struck.

ooey gooey saturday

Weekend afternoon in October ... hmmm ... what to do?

Ah, yes. Ooey Gooey Pumpkin Bars. One of my fall faves. Quick. Easy. And best of all, tasty as all get out.

You might ask, "But are they ooey and gooey?" Yes. Yes they are.

Ingredients

Cake:

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.

Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.

Add the eggs, vanilla, and butter, and beat together.

Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with whipped cream.