Month: March 2017

Mini Thrift Haul!! Another 30% Off Haul!

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So I had a 30% off coupon or three burning a hole in my wallet.  My lovely daughter Katie has been cleaning out her apartment and making lots of donations to Value Village and was kind enough to give me her donation coupons for 30% off.  I only found a few pieces, but I am very happy with the results.


This Anne Klein wrap dress is very much me and I can see getting a lot of wear out of it.  I donated two dresses to make room for it in my closet.  It is lovely soft material, a gorgeous print and fits perfectly.  It was $9.10 after my discount.


This Tommy Hilfiger shirt is the perfect chambray blue and fits beautifully.  It was surprisingly only $4.90 after my discount coupon.


This Ralph Lauren shirt is in a beautiful royal blue with white polka dots…Goodness can a girl have too many polka dot tops as I sit here and write this wearing one of my collection…No I say, I love me some polka dots, what is a girl to do??  It was a little more expensive surprisingly at $6.30 with my coupon.

It is not a big thrift haul, but the pieces are classic in cut, great quality and I will get lots of wear out of them.  Cheers, Michele

Triple Ginger Pumpkin Muffins!! Gluten-free Deliciousness!

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Although spring is coming soon, I am still in the mood for winter comfort food.  We have been having some very cold days, so I was inspired to tweak a pumpkin muffin recipe that I often use and amp it up a bit with three types of ginger; candied, dried and fresh.  I hope you try these out, they are delicious.

Photo credit: Elsie Bauer
Photo credit: Elsie Bauer

Triple Ginger Pumpkin Muffins

Dry Ingredients:

1 1/2 cups of gluten-free flour (or all-purpose flour)

1 tsp Xanthan gum (omit if using regular flour)

1/2 tsp salt

1 tsp baking soda

2 tsp ground dried ginger

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground nutmeg

pinch of black pepper (optional)

Wet Ingredients:

2 eggs room temperature (or equivalent amount of egg replacer)

1 cup pumpkin puree

2 tsp grated fresh ginger

1 cup brown sugar

1/4 cup of coconut or other plant-based milk (use regular milk if not Vegan)

1/3 cup melted butter or Vegan substitute

1/4 cup finely chopped candied ginger

Preheat oven to 350 degrees F.  Line muffin pan with paper muffin cups.  Mix dry ingredients together well in a large bowl.  In another bowl mix wet ingredients together well until well mixed.  Add wet ingredients to the dry ingredients and mix gently until they are well incorporated.  Do not over mix.  Spoon into muffin cups and bake for 25 minutes until tester comes out clean.  Allow to cool if you can resist the urge to eat them hot out of the oven like I do.  These are spicy and delicious and great comfort food.  Hope you try them out.  Cheers, Michele