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Always reblog

Always reblog

(Source: conflictingheart)

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alyssaclarisse:

toomuchforyoutohandle:

Ahhhhh!


LOVE.
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Taken with Instagram at Denver Oktoberfest

Taken with Instagram at Denver Oktoberfest

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alyssaclarisse:

hips-and-roses:

ohmygod yes!

I wanna do this!

alyssaclarisse:

hips-and-roses:

ohmygod yes!

I wanna do this!

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365daysofhalloween:

Vegan Pumpkin Pasties Recipe Dough 2 ¼ cups all purpose flour 2 Tablespoons sugar 1 teaspoon salt ½ tsp baking powder ½ cup non hydrogenated shortening ½ – ¾  cup cold water 2 tsp apple cider vinegar Combine flour, sugar, salt, and baking powder in a large bowl.  Add the shortening in small chunks and mix on low-med speed until the dough is crumbly and resembles pebbles.  Add the vinegar to ½ a cup of the water and add slowly while the mixer is going or in batches if not using an electric mixer.    The dough should form a ball.  If it’s still crumbly add a little more water until it holds together.   Form dough into a disc, wrap in plastic wrap and refrigerate for an hour.   Prepare the pumpkin filling while dough is chilling Pumpkin filling You’ll probably have leftovers so go ahead and halve this if you want, or make a little pie with the leftovers. 1 cup raw cashews Water to blend cashews 1 16 oz can pumpkin 2 Tablespoons cornstarch or arrowroot ½ cup sugar ¾ tsp cinnamon ½ tsp ground ginger Place cashews in a food processor, add ¼ cup water and mix on high speed until a paste has formed. Add more water 1 Tablespoon at a time if necessary. (You could also try soaking and draining the cashews before hand so not as much water will need to be added.) Add pumpkin and cornstarch and blend again until smooth and no cashew chunks are visible.  Add a little extra water if necessary. The key is to make sure the filling is thick enough so that it doesn’t ooze out of the little pies.  Add in the sugar and spices and blend to combine. Assemble Preheat oven to 400 F Roll out dough to a little less than ¼ inch thick and cut into 3 ½ to 4 inch circles using a biscuit cutter or a drinking glass.  Take one round and stretch it out a bit and then place about 2 tsps of filling in the center.  Fold circle over into a half moon shape and press down the edges with a fork to close.  Make a little slit in the top and sprinkle with a little sugar if you want.   Transfer to greased or parchment covered baking sheet and bake for about 25 minutes until pasties are golden brown.


Yummm!

365daysofhalloween:

Vegan Pumpkin Pasties Recipe

Dough

2 ¼ cups all purpose flour

2 Tablespoons sugar

1 teaspoon salt

½ tsp baking powder

½ cup non hydrogenated shortening

½ – ¾ cup cold water

2 tsp apple cider vinegar

Combine flour, sugar, salt, and baking powder in a large bowl. Add the shortening in small chunks and mix on low-med speed until the dough is crumbly and resembles pebbles. Add the vinegar to ½ a cup of the water and add slowly while the mixer is going or in batches if not using an electric mixer. The dough should form a ball. If it’s still crumbly add a little more water until it holds together. Form dough into a disc, wrap in plastic wrap and refrigerate for an hour. Prepare the pumpkin filling while dough is chilling

Pumpkin filling

You’ll probably have leftovers so go ahead and halve this if you want, or make a little pie with the leftovers.

1 cup raw cashews

Water to blend cashews

1 16 oz can pumpkin

2 Tablespoons cornstarch or arrowroot

½ cup sugar

¾ tsp cinnamon

½ tsp ground ginger

Place cashews in a food processor, add ¼ cup water and mix on high speed until a paste has formed. Add more water 1 Tablespoon at a time if necessary. (You could also try soaking and draining the cashews before hand so not as much water will need to be added.)

Add pumpkin and cornstarch and blend again until smooth and no cashew chunks are visible. Add a little extra water if necessary. The key is to make sure the filling is thick enough so that it doesn’t ooze out of the little pies. Add in the sugar and spices and blend to combine.

Assemble

Preheat oven to 400 F

Roll out dough to a little less than ¼ inch thick and cut into 3 ½ to 4 inch circles using a biscuit cutter or a drinking glass. Take one round and stretch it out a bit and then place about 2 tsps of filling in the center. Fold circle over into a half moon shape and press down the edges with a fork to close. Make a little slit in the top and sprinkle with a little sugar if you want. Transfer to greased or parchment covered baking sheet and bake for about 25 minutes until pasties are golden brown.

Yummm!

(via chrysanthemum-blues)

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My favorite little lady.

My favorite little lady.

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Beautiful.

Beautiful.

(via chrysanthemum-blues)

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conflictingheart:

tree camping (Louie Psihoyos)

conflictingheart:

tree camping (Louie Psihoyos)

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Spent the day exploring at Garden of the Gods and Manitou Springs with my love. Stumbled upon an old penny arcade and photobooth. <3

Spent the day exploring at Garden of the Gods and Manitou Springs with my love. Stumbled upon an old penny arcade and photobooth. <3