arrival

Made it to Bogota...

Thankful for Gluten-Free

My boyfriend is gluten intolerant, so these turned out to be really amazing alternative to pumpkin pie.

Pumpkin Cupcakes

Ingredients

2 cups Gluten-Free flour (or Brown Rice Flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Makes 18

For frosting, I cheated and used pre-made cream cheese frosting...gluten free, easy and still delicious :)

threshold

Selling vintage this weekend at ICE.

Traveled to Portland, Oakland, SanFran and many camping spots in-between on the Best Coast, then Atlanta and NYC on the East. Fall 2011 has been coast to coast. Also, got to live in the Highland Inn for three days. It is a whole 'nother perspective to live in a hotel in your own city!

Become the master of consolidation, jumping from car to couch, and tying up loose ends, as I move to Colombia in a little more than a week to teach English and vintage clothing hunt in Neiva.

When I don't travel, I neglect my blog, obviously. And I definitely don't feel as alive when on some new adventure in a far land. So goodbye Asia and ATL...hello South America!