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The last pair of boots for this holiday season are these Old Gringo Black Bonnie Boots. Gorgeous!
TO ENTER
To enter, fill out and submit the giveaway box below.
Winner will be announced Sunday morning!
Good luck, friends!
https://ift.tt/2QxLrXK
The last pair of boots for this holiday season are these Old Gringo Black Bonnie Boots. Gorgeous!
TO ENTER
To enter, fill out and submit the giveaway box below.
Winner will be announced Sunday morning!
Good luck, friends!
We’re on the home stretch! Today’s boot giveaway is this darling pair of Corral Angel Wing Boots. I’m a sucker for boots with either a) eagles or b) angel wings. These are perfect!
TO ENTER
To enter, complete and submit the giveaway box below.
Winner will be selected at random and announced Saturday!
We’re on the home stretch! Today’s boot giveaway is this darling pair of Corral Angel Wing Boots. I’m a sucker for boots with either a) eagles or b) angel wings. These are perfect!
TO ENTER
To enter, complete and submit the giveaway box below.
Winner will be selected at random and announced Saturday!
https://ift.tt/2rAgzqv
For today’s giveaway, I’m giving away a pair of these Junk Gypsy Vagabond Harness Boots. I can’t list the things I love about these boots: Snip toe? Check. High heel? Check. Harness? Check. Personality? Check. They’re amazing!
TO ENTER
To enter, just fill out and submit the giveaway box below.
Winner will be randomly selected and announced Friday.
Good luck!
For today’s giveaway, I’m giving away a pair of these Junk Gypsy Vagabond Harness Boots. I can’t list the things I love about these boots: Snip toe? Check. High heel? Check. Harness? Check. Personality? Check. They’re amazing!
TO ENTER
To enter, just fill out and submit the giveaway box below.
Winner will be randomly selected and announced Friday.
Good luck!
https://ift.tt/2C9BmYf
For years, I’ve given cookies at Christmas to neighbors, teachers, and friends. I used to give decorated sugar or gingerbread cookies only, but for the last few years, I’ve loved giving an assortment of all kinds of cookies. That means my oven gets a workout (and that I get to eat more cookies).
So I always look for little treats I can add into the mix that don’t involve the oven. These Nutella Oat Crunch No-Bake Cookies are chewy and chocolatey with a little bit of crunch and that classic combination of chocolate and hazelnut. You can whip up 3 dozen of these babies while you have other cookies in the oven.
The ingredients are simple: Nutella, chocolate chips, oats, cornflakes, sugar, corn syrup, and hazelnut extract. The oats and cornflakes are in there to keep the recipe from sounding like something invented by Buddy the Elf. You can almost fool yourself into thinking they’re breakfast food.
You’ll also need salt—two kinds. Trust me on this: that little bit of sea salt sprinkled over the tops of these cookies make them irresistible.
One optional ingredient is the hazelnut extract. It bumps up the flavor of the Nutella and makes these the perfect complement to a cup of coffee. If you don’t want to buy hazelnut extract for one recipe, I totally get it. Omit it or substitute vanilla. (Or buy it and make these Frosted Hazelnut Cappuccino Bars as well.)
Place the oats, cornflakes, and chocolate chips in a bowl.
Heat the Nutella, sugar, and corn syrup in a pan until it comes to a boil. Remove from heat and stir in the hazelnut extract and salt.
Pour over the oat and cornflake mixture and quickly stir, stir, stir. (This can count as your workout for the day.) While the mixture is still warm, dollop onto prepared cookie sheets.
Sprinkle with fleur de sel or another sea salt.
Let the cookies cool and set up for at least 30 minutes before packaging.
Cookie season, we’re ready for you!
Printable recipe: Nutella oat Crunch No-Bake Cookies
Pssst! For another no-bake treat, try Ree’s No-Bake Peanut Butter Bars.
https://ift.tt/2SJ4yKT
For years, I’ve given cookies at Christmas to neighbors, teachers, and friends. I used to give decorated sugar or gingerbread cookies only, but for the last few years, I’ve loved giving an assortment of all kinds of cookies. That means my oven gets a workout (and that I get to eat more cookies).
So I always look for little treats I can add into the mix that don’t involve the oven. These Nutella Oat Crunch No-Bake Cookies are chewy and chocolatey with a little bit of crunch and that classic combination of chocolate and hazelnut. You can whip up 3 dozen of these babies while you have other cookies in the oven.
The ingredients are simple: Nutella, chocolate chips, oats, cornflakes, sugar, corn syrup, and hazelnut extract. The oats and cornflakes are in there to keep the recipe from sounding like something invented by Buddy the Elf. You can almost fool yourself into thinking they’re breakfast food.
You’ll also need salt—two kinds. Trust me on this: that little bit of sea salt sprinkled over the tops of these cookies make them irresistible.
One optional ingredient is the hazelnut extract. It bumps up the flavor of the Nutella and makes these the perfect complement to a cup of coffee. If you don’t want to buy hazelnut extract for one recipe, I totally get it. Omit it or substitute vanilla. (Or buy it and make these Frosted Hazelnut Cappuccino Bars as well.)
Place the oats, cornflakes, and chocolate chips in a bowl.
Heat the Nutella, sugar, and corn syrup in a pan until it comes to a boil. Remove from heat and stir in the hazelnut extract and salt.
Pour over the oat and cornflake mixture and quickly stir, stir, stir. (This can count as your workout for the day.) While the mixture is still warm, dollop onto prepared cookie sheets.
Sprinkle with fleur de sel or another sea salt.
Let the cookies cool and set up for at least 30 minutes before packaging.
Cookie season, we’re ready for you!
Printable recipe: Nutella oat Crunch No-Bake Cookies
Pssst! For another no-bake treat, try Ree’s No-Bake Peanut Butter Bars.
Today I’m giving away this beautiful pair of Circle G Floral Embroidery Boots! You can’t go wrong with these boots, whether they’re your first pair or your twentieth! Perfect with jeans and a cute sweater.
TO ENTER
To enter, just fill out and submit the giveaway box below.
Winner will be selected at random and announced Thursday morning, just before a new giveaway is posted.
Good luck!
Today I’m giving away this beautiful pair of Circle G Floral Embroidery Boots! You can’t go wrong with these boots, whether they’re your first pair or your twentieth! Perfect with jeans and a cute sweater.
TO ENTER
To enter, just fill out and submit the giveaway box below.
Winner will be selected at random and announced Thursday morning, just before a new giveaway is posted.
Good luck!
https://ift.tt/2Lb1sg8
https://ift.tt/2GbVtJl December 11, 2018 at 07:52PM
Today I’m giving away a pair of boots that I own, and I love them so much. They’re Corral Women’s Cord Stitch Cowgirl Boots, and they’re actually even more awesome than they look in the photo. They’re a soft light turquoise with a nice antique look about them, and they seriously go with everything! The more I wear them, the more I love them.
TO ENTER
To enter the givewaway, just fill out and submit the box below.
One winner will be randomly selected and announced Wednesday morning, right before a new giveaway is posted.
Good luck, and happy Twelve Days of Boots!
Today I’m giving away a pair of boots that I own, and I love them so much. They’re Corral Women’s Cord Stitch Cowgirl Boots, and they’re actually even more awesome than they look in the photo. They’re a soft light turquoise with a nice antique look about them, and they seriously go with everything! The more I wear them, the more I love them.
TO ENTER
To enter the givewaway, just fill out and submit the box below.
One winner will be randomly selected and announced Wednesday morning, right before a new giveaway is posted.
Good luck, and happy Twelve Days of Boots!
https://ift.tt/2QmYvPw
It’s Day 7 of Twelve Days of Boots, and today’s pair is a stunner. They’re Lane Plain Jane Dark Cognac Boots, and they’re gorgeously simple and classic! They’re tall, easy to pull on, and look great with jeans and a slouchy sweatshirt. Don’t ask me how I know this.
TO ENTER
To enter, complete and submit the giveaway box below.
Winner will be selected at random and announced Tuesday morning, just before a new giveaway is posted.
Good luck!
https://ift.tt/2SFttPl
It’s Day 7 of Twelve Days of Boots, and today’s pair is a stunner. They’re Lane Plain Jane Dark Cognac Boots, and they’re gorgeously simple and classic! They’re tall, easy to pull on, and look great with jeans and a slouchy sweatshirt. Don’t ask me how I know this.
TO ENTER
To enter, complete and submit the giveaway box below.
Winner will be selected at random and announced Tuesday morning, just before a new giveaway is posted.
Good luck!
I love a good loaf of pumpkin bread. It’s moist and hearty and spicy all at once.
Now, there’s no denying that I like a slice of conventional pumpkin bread. But this time of year, with all of the baking and dessert-eating that goes on, it can be wise to make a healthified version now and then. That way you can enjoy all of the seasonal flavors with a few added health benefits.
How is this pumpkin bread healthier?
Now, everyone’s idea of what “healthy” means is different. But here are the ways that I feel this bread is healthier than regular pumpkin bread:
Okay, let’s move on to making this pumpkin bread!
Here are the ingredients you’ll need for the bread: milk, a ripe banana, pumpkin puree, eggs, butter, vanilla extract, maple syrup, pumpkin pie spice, salt, baking powder, baking soda, arrow root powder, and coconut flour.
Begin by mashing your banana. Since it’s just one banana, I like to use my baby potato masher for the job.
Add the pumpkin, milk, eggs, melted butter, vanilla, and maple syrup. Whisk until smooth.
Sift the dry ingredients over the wet ingredients.
Whisk the wet and dry ingredients together until well-combined. Let the batter sit for 2 minutes. This gives the coconut flour a chance to absorb some of the liquid. Whisk again.
Scrape into a greased and parchment-lined loaf pan. I used a smaller-than-usual pan so that the loaf is taller. You could bake yours in a 9×5 pan instead, but the bread won’t rise as high.
Bake in a 350ºF oven for 45–70 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack and let it cool in the pan for 10 minutes.
After 10 minutes, take the loaf out of the pan and let it sit on the wire rack until completely cool.
Once the bread is cool, you can make the frosting! Here’s what you’ll need: butter, cream cheese, maple syrup, vanilla extract, and cinnamon.
Place all of the ingredients in a small bowl and beat until completely smooth.
Spread the frosting on the cooled loaf of pumpkin bread.
This is lovely still-fresh from the oven, but it’s also great the next day. I feel like the flavors have a chance to meld as the bread sits.
Notes:
Printable recipe: Healthier Pumpkin Bread
https://ift.tt/2rux7jB
