Following Rabbits Blog — make it

When I lived back home on the Cape, I worked at a bank. One of my favorite regular customers, Beth, gave me this recipe for apple cake after I went apple picking for the first time. I've been saving my apples from this year's picking adventure for Thanksgiving pies, but I decided to give 'em a test run with Beth's recipe. This cake is super easy to make and is delicious! It would make a great no-stress takealong to your Thanksgiving feast. 

Enjoy!

I love that "pumpkin" and "spice" seem to flavor everything in the Fall. Last year I found pumpkin cookie mix and frosted them- they were amazing. I recently found this recipe for iced pumpkin cookies and decided to try making them from scratch.

The recipe includes a glaze, but I went with Pillsbury whipped cream cheese frosting- YUM! They're perfectly spicy and soft. Give 'em a go with a pumpkin ale or hot chai for dessert!

I spent all day today on photoshop, trying to harness my inner artist. Last year my boyfriend and I started Loyalty 2 Royalty, an urban clothing line fueled by my vision and his artistic skills. When we broke up I thought that was it for L2R. I have too many ideas and too much invested, so I sat down determined to make something work on my own. With some creativity (read: taking photos of things rather than drawing them freehand) I was able to bring my latest idea to life! 

Whatcha think? It'll be on tshirts and hoodies this week!

I had a craving for something sweet and refreshing to drink. I had cranberry juice and some lemons in the fridge... cranberry lemonade? I found this easy recipe on google, and gave it a go. Super easy and just what I was looking for!

This weekend I went to a huge birthday BBQ in Jersey and brought mac n cheese. My mum's recipe is super popular... whenever I ask what I can bring, the answer is always mac! It takes some time to make it from scratch, but it's so worth it (and will last a week in the fridge-- hellooo leftovers!). 

Patience making the cheese sauce is the key-- if you wait for the milk to simmer before adding it to the roux you get a much thicker sauce. (I use skim, but you can use whole milk if you want a creamier cheese sauce.) Also, go easy on the heat with the sauce... I've burned it before and had to start over. This recipe is for what my mum calls "party size" but I've halved it when feeding fewer people. I grew up eating mac n cheese and linguica dogs, and this stuff has always been major comfort food for me. (Does anyone know where to buy linguica in nyc?! I have yet to find it... so sad. I'm missing my Portuguese food staples!) If you make it, lemme know how it turns out!