Happy Weekend!

Here's a little of what we've been up to lately....

Mission Week was a few weeks ago with our high school youth group - we did local missions projects for a few days, then headed to St. Pete for a youth conference and a day at Busch Gardens.

{Painting at The Blake}

 {Team 1 ready to venture to our next mission project}

{B & kids on the tram to Busch Gardens}

I'm a gluten free girl now, so I've been trying my hand at gluten free cooking - here are a few new recipes I've come up with....the recipe for the Roasted Eggplant Caprese Salad can be found here.

{Roasted Eggplant Caprese Salad}

 {Parmesan Shrimp over Pesto Quinoa Noodles}

More recently, it's Blue Angel weekend here on P'cola Beach, so yesterday we joined a few friends on their boat for an afternoon of food, sun & the blue angel show!  We love our blues here in FL...

And after all the fun and sun...Blakely and I are enjoying some r&r today.  He's the best little buddy....

Hope you're having a great weekend!

<3 

Fall, Fall, Fall!!!!

Oh my goodness, my heart could not be any happier! Cooler weather, pumpkin spice and a wedding around the corner - it's all so much fun! I am absolutely OBSESSED with Fall! I broke out the boots and scarves this morning and it felt so refreshing - it somehow makes this season of my life so much more exciting (just when I thought it couldn't get any more exciting)!






With the cooler weather I'll be sure to be making a batch of my all time favorite Pumpkin Chocolate Chip Cookies this weekend! If you're a pumpkin lover like myself, I HIGLY recommend you try baking them. In fact, I love them so much I'll share my secret little recipe:



1 1/2 C Pumpkin (I recommend the spiced can of pumpkin, not the regular...and add more pumpkin if you like a more cakey cookie, less if you like it firmer - i'm a fan of the cakey kind)
3/4 C Sugar
1/2 C Oil
1 Egg
2 C Flour
2 tsp Baking Powder
1 tsp Cinnamon
1/2 t Salt
1 tsp Baking Soda
1 tsp Milk
1 C Chocolate Chips (I always add extra :)
1 tsp Vanilla
Nuts (optional - I usually do them without, but if you're a nut lover - go for it)

Dissolve baking soda in milk; set aside. In a large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done. Enjoy!

Well, I'm off to run today's wedding errands, but let me know I've sparked a new addiction.

Happy Fall!

&hearts d