Hello dears! It’s lovely to be back on the blog after a short break–we’re nearing the end of a summer that has been gorgeous outside nearly every day, slugging through the last trimester of pregnancy (almost there!), finishing up work deadlines and projects, selecting paints/wallpapers/and wood (we’re finishing off a dividing wall in our house in reclaimed wood), and packing (very lightly) for our trip to Northern Italy, for which my main goal is to become even more well-acquianted with pasta, pizza, and–the best–Italian desserts. Expect many pictures of pasta and gelato to come.
I also have lots of nearly finished and upcoming projects that I’m excited to share on the blog as fall begins, including the baby nursery–decorated in peach, gold, and white; watercolor bird framed art; a craft project I’m working on for Judah’s school (tbd); our Northern Italy itinerary; final photos of our home in final form (paint selections, wallpaper, and decor included); Judah’s 3rd birthday–with a PUMPKIN theme; and, of course, newborn pics of our baby girl!
Today, I’m sharing photos of a little summer baking we did at Grandma and Grandpa’s house–utilizing the juicy, sweet, and oh-so-abundant peaches that my mother-in-law buys in bulk every year at her farmer’s market.
As you may know, I’ve had my eye on these unbearably cute mini-pies for quite some time. We made them in oversized cupcake tins, which cooked quicker than a normal-sized pie would and seemed to use more dough. But, we did have a few issues releasing them cleanly from the pan…Next time, I would put massive amounts of butter and/or Pam and/or olive oil spray on the cupcake pan to prevent the pies from excessive sticking–or even use oversized cupcake liners for quick removal.
Hope you are enjoying these final days of summer. While I’m on my blog-break for a few more weeks, you may want to browse a few of my favorite bloggers/blogs that I always come back to and enjoy: