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To be continued…

Don’t you love Thanksgiving? I used to think that Christmas was my favorite, but the older I get the more I love Thanksgiving. We stay at home and eat. And nap. And eat. And the kids run around like their Apache ancestors in fitting fashion.

We have so many new and beautiful things to be thankful for this year (some of which are the reason why this blog has been so neglected lately) and after Thanksgiving I have a line up of posts to tell you all about them along with a couple of delightful recipe posts and a couple of photography posts based off all the questions I’ve been getting!  I can also now share a little about the weekend we had with Bethany & Lauren! And if you haven’t seen them yet, check out their videos on - I can’t even being to tell you how inspiring and gorgeous these two are! Happy Thanksgiving! xxoo

Fancy Food Thoughts: Pumpkin Maple Spice Bundt (Vegan/Dairy Free)

Lindsay made these bundts for our family halloween party and then again on Saturday at my parents where they barely made it through the pictures… they are SO delicious it’s wrong! If you don’t have your own adorable bundt pan, we’ve found some adorable styles both here and at Williams-Sonoma.

For this new recipe, I wanted to make something that was reminiscent of fall, the holiday’s, and cozying up by the fireplace, all in one bite. These mini bundts completely hit the spot!

The pumpkin spice covered in maple spice icing (there is almost no such thing as too much spice!) is literally a dream come true. Make these for any and every party and holiday coming up, just so you can eat them again!


3 cups flour

1 tablespoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Big pinch of cloves

1 teaspoon salt

1 teaspoon baking powder

2 teaspoon baking soda

1 1/2 cup brown sugar, packed

1 15 ounce can pumpkin

1 1/3 cup canned full fat coconut milk

1 tablespoon apple cider vinegar

2 tablespoons molasses

3/4 cup melted coconut oil

Preheat oven to 350 degrees & grease the pan.

In a medium bowl combine flour, spices, salt, baking powder, baking soda and brown sugar.

In a separate large bowl using a whisk or mixer beat pumpkin, coconut milk, apple cider vinegar, molasses & coconut oil. By hand gently fold dry ingredients into wet with a spatula until just combined. Do not over mix. Batter will be very thick.

Spoon a heaping tablespoon size dollop into the greased mini bundt pan. Bake for 18-20 minutes.

After they’ve finished baking, remove from oven and let sit for only a couple of minutes. Invert onto a cooling rack with a piece of parchment or wax paper underneath. Ice while warm.


2 cups powdered sugar (sift if lumpy)

1 teaspoon maple flavor

A pinch of allspice

1-3 tablespoons non-dairy milk (start with 1 tablespoon and add more to reach your desired consistency)

Thursday’s Things

I woke up this morning to a very sad little face. He wouldn’t tell me what has wrong, so I waited. A few minutes later her mentioned, “Mom. I have a loose tooth.”

I don’t know about you, but loosing teeth is on my list of worst childhood life events too. Poor Cruz.

Did you see this video?

And did you take the color test on Apartment Therapy? I thought it was crazy interesting.


I scored a 12. My husband defended me and said our monitor is off, I would probably get higher on a better computer. I have no idea if that is actually true, but I’ll go with it.

And the most exciting is that it is the holiday season! Thus, I am already shopping for christmas and loving every second of it. Have you ever hear of Playmobil? It’s been a family favorite since I was a wee child, and now my kids are also fans. I’m thinking they will be our theme for stocking stuffers this year. Ever has been begging for this set specifically and I’m not one who can resist anything flamingo! The boys would be super happy with the dinos and Zara wants more unicorns, so there’s something for everyone.

Any other Christmas gift ideas? I’m almost done with the girls shopping, but have yet to settle on the boys bigger gifts. Boys are a whole lot harder than girls for me, there just isn’t as much out there!

Annie Genovese Lohnes - I remember being scared about losing teeth, but Emerald is all about it. I think she likes the presents and glitter on her pillow- worth the pain ;)

Fancy Food Thoughts: Vegan Glazed Donuts

We have always had a special place in our hearts for donuts. Sunday mornings meant Lindsay and I would walk to our favorite little donut shoppe to buy and eat way too much sugar for one sitting. Gone are those days, not just because of the distance between our homes, but also because we have so many food restrictions now! Thankfully, Linds saved the day with this creative recipe. This donuts kill any others anyway, so theres not loss. xxoo – Ashley

It’s not possible to tell you how much I love donuts. There are no words. These donuts incapsulate all the melt-in-your-mouth goodness you get from a Krispy Kreme donut, but are completely vegan. I’m not joking when I tell you that you will want to eat them all. But don’t.


1 package yeast

1/4 cup very warm water (110 degrees)

3/4 cup full fat canned coconut milk warmed

1/4 cup sugar

1/2 teaspoon salt

3 tablespoons vegan butter

4 teaspoons ener-g egg replacer whisked with 4 Tablespoons water until frothy

3 cups flour

Canola oil for frying

Whisk together the water, yeast, milk, sugar, butter, salt, and 1 1/2 cups of the flour until combined.

Add the egg replacer and beat until incorporated. Add the other 1 1/2 cup of flour, and using the dough hook, beat for 3-5 minutes until dough completely pulls away from the insides of the bowl.

The dough should be smooth and soft. If the dough looks too sticky, add more flour one tablespoon at a time until the dough is the right consistency. Once the dough is done, cover the top of the bowl with plastic wrap and let rise in a warm place until doubled in size, about one hour.

After the dough has risen, roll it out onto a floured surface at a thickness of about 3/4 inch thick and cut out using a donut cutter or glass. In my opinion, the large round donuts taste the best, but you can also make twists or bars or any other shape you desire. After cutting out the shapes, place them on a greased pan, cover with plastic wrap and let rise for one more hour.

Put about 2 inches of canola oil in a heavy pan and heat on medium/high for a few minutes. Oil will need to be very hot before you start. (Hint: Test it with a scrap or donut hole to see if it’s ready.)

When the donuts have risen to double their size, fry in hot oil for about 30 seconds per side. Check the bottom of the donuts and see if they are a nice golden color before flipping. Place donuts on paper towels to drain excess oil and then dip them in glaze (see below) and put them on a cooling rack with wax paper under it to set.

Fancy Secret: You can make donuts a day in advance! After they are cut and through the second rise put them in the fridge for the next day. Just make sure they are covered with plastic wrap & air tight. 


Blend the following: 2 Cups powdered sugar (sifted if lumpy) 3-6 Tablespoons of water or non-dairy milk. Should be on the runny side.