Shaping up to ship off. Polka dots are quite popular this week! :) PUMPKIN & MOCHA DOTS shipping today. ♡→ Cecily’s Fall Tour
FALL || WINTER Collection…
View our new designs here!
“For ye shall go out with joy, and be led forth with peace: the mountains and the hills shall break forth before you into singing, and all the trees of the field shall clap their hands.”
Is 55:12
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12 hour countdown!!
Our Fall || Winter collection will launch in just 12 short hours, October 1st, 2014 at 11am(cst)! Many hours spent modeling/photographing new designs, late nights editing, and coffee have filled the last few weeks and we are beyond excited to share the new collection with you all!
“Praise ye the Lord. Praise God in his sanctuary: praise him in the firmament of his power.”
Psalms 150:1
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October 1st….
Beyond excited to announce our Garlands of Grace Fall & Winter collection will be debuting October 1st!! Breathtakingly beautiful designs combined with timeless elegance.
To every thing there is a season, and a time to every purpose under the heaven-Ecclesiastes 3:1
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Pumpkin Spice Latte Cookies with Caramel Cream Cheese Icing!
Y’all! Fall is almost officially here(1 day away :)!! Sharing a new recipe just in time for fall with you all today. These are too good not to give a try! Pumpkin Spice Latte Cookies with Caramel Cream Cheese Icing! I added instant coffee to a festively spicy pumpkin cookie not too sure how they would taste. The end result? An extra-ordinarily moist pumpkin cookies with a hint of espresso topped off with a irresistibly rich espressonated caramel cream cheese icing! :D They were a hit at my house. Super quick recipe and a delightfully delicious fall treat! Happy Fall!
Yields 25-30 small cookies
- 1 cup butter {softened}
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 heaping tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 eggs
- 2 teaspoons vanilla
- 1 TBS instant espresso or coffee
- 1 8-ounce can pumpkin
- 2 cups all-purpose flour
Frosting
- 1 stick butter {softened}
- 4 oz cream cheese {softened}
- 1/2 cup caramel
- 2 tsps instant espresso or coffee
- 1 TBS vanilla extract
- 4-5 cups powder sugar
Directions:
- Preheat oven to 350 degrees. In a large bowl beat the 1 cup of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt, cinnamon,and the nutmeg. Beat until combined. Beat in the egg, dissolve espresso in 2 teaspoons of vanilla, and add to batter until combined. Beat in pumpkin. Slowly add flour until combined and scrape sides of bowl to incorporate all ingredients!
- Using a small ice cream scoop or cookie scoop, drop dough by heaping teaspoons 2 inches apart on ungreased parchment-lined cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
- For frosting, dissolve instant coffee in the vanilla. Beat butter and cream cheese until combined. Add Caramel and powder sugar along with instant coffee & vanilla. Whip until fluffy, adding more powder sugar to achieve desired consistency!
- Once cookies are cooled, generously ice and sprinkle with cinnamon.
- Enjoy!!!
How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!
Psalms 119:103
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Off to the post office!
So excited to see these headcovering orders headed to the post office. :)
Every day will I bless thee; and I will praise thy name for ever and ever. Great is the Lord, and greatly to be praised; and his greatness is unsearchable. -Psalms 145:2-3
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Light is sown for the righteous…
Ye that love the Lord, hate evil: he preserveth the souls of his saints; he delivereth them out of the hand of the wicked. Light is sown for the righteous, and gladness for the upright in heart. Rejoice in the Lord, ye righteous; and give thanks at the remembrance of his holiness.
Psalms 97:10-12
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Simply Sweet Combination!
This super cute combination shipped off today! :) Vintage brown polkadots headcoveirng and a simply sweet buttercream rosette. ♡
For wisdom is better than rubies; and all the things that may be desired are not to be compared to it.
Proverbs 8:11
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Glazed Orange Scones!
My favorite scone recipes! The recipe is really simple and super fast(I had the scones done in under 40 minutes!) Nothing like a large cup of coffee and a freshly glazed orange scone still slightly warm from the oven. :) We hope you enjoy this recipe as much as we do!
Original Recipe Yield 16 scones
For the scone:
- 1/3 cup sugar
- the zest of two large oranges
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 tbs butter {frozen!}
- 1/2 cup sour cream
- 1 egg
For the Glaze
- 2 cup confectioners’ sugar; sifted
- 1 tbs pure vanilla extract
- 3-4 tbs freshly squeezed orange juice
Directions:
- Preheat oven to 400 and line a baking sheet with parchment.
- In a medium bowl, combine sugar and orange zest; mix with your fingers until the sugar is moistened and zest coated. Add in the flour, baking powder, baking soda and salt and mix until combined.
- Grate butter into flour mixture on the large holes of a cheese grater; use your fingers to work in the butter until the mixture resembles coarse meal.
- In a small bowl, whisk the sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
- Place on a lightly floured surface and pat into a 7-inch circle about 1-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 minutes. Cool for 10 minutes while you make the glaze!
- In a medium bowl, prepare the glaze by mixing together the powder sugar, vanilla and orange juice. Whisk until smooth. Drizzle over scones and allow the glaze to harden!
- Fix a rather large pot of coffee or a delicious americano & Enjoy!! :)
“O taste and see that the LORD is good: blessed is the man that trusts in Him.”
Psalm 34:8
Lovely bridesmaids ♡
Our pure white lace Cecily style headcoverings adorned these lovely bridesmaids! ♡ Y’all, there’s a review and pictures blogged by Olivia @freshmodesty. Go check it out!
“I will greatly rejoice in the LORD, my soul shall be joyful in my God; for he hath clothed me with the garments of salvation, he hath covered me with the robe of righteousness, as a bridegroom decketh himself with ornaments, and as a bride adorneth herself with her jewels.”
Isaiah 61:10
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Hello September!
Well, hello September! A fresh new month full of so much hope and opportunity. :) If y’all can’t tell, I’m super excited about September! ;) And for today I get to package these lovely rosettes!
God be merciful unto us, and bless us; and cause his face to shine upon us; Selah. That thy way may be known upon earth, thy saving health among all nations.
Psalms 67:1-2
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Frenzy in the sewing room…
Frenzy in the sewing room as we finish packaging orders before the post office closes for the weekend! So thankful for all who have blessed us with their headcovering orders. ♡
My soul shall make her boast in the Lord : the humble shall hear thereof, and be glad. O magnify the Lord with me, and let us exalt his name together.
Psalms 34:2-4
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Fall is just around the corner! :)
Fall is coming y’all and I can’t wait. Don’t forget about our Chocolate and Roses Legwarmers to help keep warm! ♡
Praise ye the Lord. Sing unto the Lord a new song, and his praise in the congregation of saints.-Psalms 149:1
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Blueberry Custard Pie with Pecan Crumb Topping
Sunday’s call for a home-made dessert at our house. :) I was so thankful to find time to put on my apron and bake this Sunday… and we just happened to have fresh blueberries in the refrigerator!! I instantly felt like a Blueberry Custard Pie and then the Pecan Crumb just happened to make its way on top. ;) The pie was a success! Everybody loved it and before I was able to snap a picture of a slice of the pie by itself it was gone. :) Super simple to make and simply sweet, this recipe is sure to be a favorite for any blueberry fan out there!
Yields 1 deep dish pie
Ingredients:
- 1 deep dish pie shell(home-made is the best!)
- 2 1/2-3 cups fresh blueberries(the more the merrier! ;)
- 1 1/2 TBS flour
- 1 1/2 cup white sugar
- 1 1/2 cup evaporated milk
- 5 eggs (lightly beaten)
- 1 TBS vanilla extract
- 1/2 tsp salt
- dash cinnamon & nutmeg
For the Crumb
- 1 cup brown sugar
- 2/3 cup flour
- 1 stick butter(softened)
- 1 cup finely chopped pecans
- dash salt
Directions:
- Preheat oven to 425 degrees. Place blueberries in pie crust; set aside!
- In a medium bowl, mix flour, sugar, salt, cinnamon, and nutmeg; gradually add evaporated milk, stirring until smooth.
- Whisk in eggs and vanilla until blended; pour mixture over blueberries(may not use all the custard filling depending on the size of your pie plate. Fill to about 1/2 inch from the top of your crust!)
- Place pie on a baking sheet(very important as pie may spill over) and bake 15 minutes!
- Meanwhile, prepare the crumb topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles coarse sand. Fold in the chopped pecans.
- Remove pie from oven and cover with crumb topping. Return to oven and reduce heat to 350 degrees.
- Bake 35 minutes longer or until crust & crumb topping is lightly golden and pie is set.
- Cool completely then enjoy!
“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalms 34:8
Garlands of Grace Rosettes ready to ship! :)
Preparing orders to ship this lovely Monday afternoon! Rosette headcoverings in Rustic Green, Plum, and Buttercream. ♡
“Ye have not chosen me, but I have chosen you, and ordained you, that ye should go and bring forth fruit, and that your fruit should remain: that whatsoever ye shall ask of the Father in my name, he may give it you.”
John 15:16
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