September 29, 2010

Thank you for stopping by...

I am taking a break from writing right now. I do plan to return at some point, I just don't know when that will be.

Enjoy the archives and take care of yourself.

Love Each Day,


I will be back next week! (October 12th-ish)

September 20, 2010

Recipe Review: Pumpkin Chai Cookies

Photo Courtesy of Patty Van Dorin
I have been trying to come up with the perfect cookie to send to loved ones during late summer time but nothing really stood out. Then when I got the craving for Pumpkin Chai Coffee Cake I thought, mmmm....pumpkin chai cookies! Luckily I googled rather than trying to create my own from scratch and found the perfect recipe.

Oddly enough, the original recipe called for a regular sweet glaze however the author, Patty Van Dorin, ran out of milk and didn't feel like going to the grocery store and substituted chai.

This recipe bakes about 3 1/2 dozen cookies that are soft and almost like a scone in consistency without being dry. The cookie itself is not very sweet and the glaze adds a kick while complimenting the autumn flavors in the cookie. Enjoy!

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners' sugar
  • Approximately 2 tablespoons strong chai (I used concentrate)
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners' sugar, chai, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add chai as needed, to achieve drizzling consistency.

September 9, 2010

Favorite Things: Goody Ouchless Comfort-Flex Barrettes

Have you ever had one of those weeks where nothing is going right? You know, the times where every mole hill feels like a mountain and trials you would normally handle with ease almost bring on 2-year-old style temper tantrums. Yep, we've all been there. It's funny how in those times of emotional wear we find comfort in the little things. In my most recent bout of inappropriate hardship I developed an even greater love for my new favorite barrettes.

Yes, for just under $4 I was able to turn that frown upside down. Did a barrette solve my problems or eliminate obstacles? No. However while practicing yoga it kept my hair back out of my face in a nice twist. Even through inversions and faster flows it stays in place, no fussing and adjusting. Then when it came time for savasana I didn't have to take it out! If you don't lie on the floor in Corpse pose often this may seem like a little thing but when you're able to just be there and breathe without dealing with the hair or barrettes that cause discomfort it is a really nice feeling.

Available at many grocers and drugstores these barrettes come in two sizes. The large is great for twists where all my hair is folded up. The small barrettes are wonderful for pulling half my hair back or twisting it up with the ends poking out. Not only are they great for yoga but for styling the post-bike helmet hair they're awesome. I have actually been able to wear them under my bike helmet as well. The design is so minimal it doesn't create pressure points or pain.

While I can't say the barrettes work miracles, give me greater clarity or anything else of huge magnitude I can say they give me just one less thing to worry about. On good days that's wonderful, on bad days that's even better.