Pumpkin Bread


Happy Monday lovies! I hope everyone had a great weekend, we sure did! Friday we went to dinner with my cousin and her husband at 317 Burger. We had a delicious grilled cheese and pumpkin ale beer!

Saturday I spent the day organizing my closet, I boxed up all of my summer clothes and got out my fall and winter, bring on the sweaters and boots! Then I did some baking and stumbled across this delicious pumpkin bread recipe! It’s a must try!


1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
3 large eggs
1 2/3 (330 grams) cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
3/4 teaspoon ground cinnamon
Heaped 1/4 teaspoon fresh grated nutmeg
Heaped 1/4 teaspoon ground ginger
Two pinches of ground cloves
2 1/4 cups (295 grams) all-purpose flour

Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.
In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.

You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there.

More of my favorite fall recipes you may have missed:

| Pumpkin Muffins |Pumpkin Cheese ball |Pumpkin Desserts |


Butternut Squash Pasta


The Fiancé even likes this one so you know it has to be good, this is a super satisfying fall pasta dish. 

Life has been so hectic lately, I almost can’t believe I’m still standing. I have been really bad about consistently making new blog posts, this is a good recipe to jump back in with. This  butternut squash pasta is a great transition dish from summer to fall, and contains just enough carbs to keep me going through all this crazy.

I want to express my extreme gratitude to all of you who keep reading despite my uneven posting schedule.  So here it is an amazing butternut squash sausage pasta dish!



11 oz (4 links) spicy chicken Italian sausage
1 lb butternut squash, peeled and diced
1 tbsp whipped butter
10 oz pasta, wheat or gluten-free
1/4 cup shallots, minced
3 cloves garlic, minced
2 cups baby spinach, roughly chopped
2 tbsp fresh shaved parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste


Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
Remove squash with a slotted spoon and place in a blender, blend until smooth.
Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes.
Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
Serve with additional parmesan cheese on the side if desired.


Check out these amazing butternut squash roasted veggies and TONS of recipes HERE,  oh my!!

Wedding Planning on a Budget

Hello Lovies! We have been engaged now for two months and the wedding planning is going great so far! It has been such a fun process making decisions together but I am completely shocked by how quickly everything is adding up cost wise for the big day!

If you are getting married we’ve already made a few decisions that have saved us thousands of dollars so maybe some of these can help you too!


1. Cut the guest list. This will slash your catering, alcohol cost and save on invitations.

2. Hold your ceremony and reception in one spot, we opted to pick a venue that is DIY. We rent the space the rest of the options are up to us, there are no minimums required for the alcohol or catering which will save us a lot of money!

3. Have bigger tables so you need fewer centerpieces and tablecloths. We have decided to go with an assortment of tables and make the atmosphere more of a mingling atmosphere opposed to a seated dinner where everyone will have an assigned seat.


4. Use more greenery than flowers, I am loving the eucalyptus and greenery which is much cheaper than using a large assortment of flowers.

5. Consider using artificial flowers for your bouquets and centerpieces. I am having a friend from high school make all of our bouquets, boutonnieres and corsages for wedding using artificial flowers instead of real.

Food & Drink

6. Skip the main course—just have passed hors d’oeuvres or stations. We have opted to do heavy appetizers and a food truck since we are doing a more casual setting.

7. Offer beer, wine and a signature cocktail instead of a full bar.

8. Skip the champagne toast.


9. Order a small one- or two-tier cake and then supplement it with a larger sheet cake (hidden in the kitchen) or skip having a cake at all.

Stationery & Favors

10. Get single-page invites to save on postage.

11. Make your cake or dessert the favors.

12. Email your save-the-dates.

Photo, Video and Music

13. Have a photographer you love but can’t afford the prices? Ask them if they have an associate shooter who will do your wedding for less.

14. Opt for a smaller band.

15. Hire a band or DJ who can do both the ceremony and the reception.

The Internet is filled with wedding blogs and websites do your research, have fun and hopefully these ideas will help you save some money on your big day!

More money saving posts you might have missed:

Newlywed Finances   A Year before buying your home  Save Money in the New Year


DIY Coffee Scrubs

Recently coffee body scrubs have become extremely popular and have become an instagram favorite. Being curious as ever, I automatically wanted to try this amazing exfoliator that tones, tightens and brightens your skin. I started looking online and was finding these scrubs for $20 plus dollars. That’s when I decided to save some money and make my own.


It is so SO easy to make this coffee scrub and after using it a couple of times I can already see results, my skin feels so much smoother and more hydrated. All you need is a bag of ground coffee which costs $4 and some coconut oil which I already had. These will make a load of coffee scrub “cubes” which you just pop out the freezer whenever you would like.
What you need:
 Ground coffee
Coconut oil
Ice cube tray
What you do:
Melt the coconut oil on a low heat
Pour in the ground coffee, the amount depends on personal preference but I added quite a bit
Pour into ice cube tray
Put in freezer
Get out and use them!