October 31, 2015

mini halloween pumpkin cupcakes

It’s been a busy fall, and while most times that’s great, the homebody in me has been yearning for a weekend with no plans. And oddly enough, I felt like baking in my free time. I loved the look of these Bon Appetit mini pumpkin cupcakes, so I tried my hand at my own. I’ve shared a few photos below if you’d care to see.


Mini Halloween Pumpkin Cupcakes
Makes 24

1 cup self-rising flour
2/3 cup (packed) golden brown sugar
2 teaspoons pumpkin pie spice
1 large egg
1/2 cup canned pure pumpkin
1/3 cup vegetable oil
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals

Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4×1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners).

Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack.

Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.

Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread.

Frost cupcakes; decorate using candy and sugar crystals as desired.


October 28, 2015


October flew by at a pace we can’t even comprehend. Between weekend travel, football games and baby showers, I don’t think we had a free weekend between us all month. Looking forward to a less busy and much cozier November as we slide into the holiday season (and baby Howes’s due date!). Hope you all are having a beautiful fall, and here are a few fun links we’re browsing lately…

New girl crush alert.

Can’t stop watching this video (from our permanent girl crush).

Speaking of which, it was only a matter of time.

Obsessed with these at the moment.

Everyone and their mom is wearing this shoe trend.

Will it taco?

This beautiful hair tutorial sort of kind of maybe makes us want to grow out our hair.

The nightly routines of 15 successful women.

Stocking up on these for an upcoming hospital stay (wink wink).

Made us laugh.

(Top photo via Instagram.)

xKelsey & Natalie

October 27, 2015

spooktacular at salt & straw

Salt & Straw

Does anyone else feel like they’re in Halloween limbo? We’ve reached that time in our lives when we’ve outgrown the insane Halloween parties of our college years (damn, those were a good time), but we’re not quite ready for trick-or-treating and pumpkin carving with the kiddos. Rather than call the whole holiday a bust, we’re taking advantage of the season in a different way this year…

Salt & Straw

…with ice cream! (We might as well just change the name of this blog to “FREAU: Food Rules Everything Around Us”.) Over the weekend, we ventured over to Salt & Straw on NE Division to sample their October Spooktacular flavors, y’know, just for funsies. We slid up to the counter where Zach, the Assistant Manager, took us through each of their five seasonal flavors, spoonful by yummy spoonful. While some were standout favorites (that Potion of Malicious Delight…preggo over here couldn’t leave without a pint), they were all distinctly spooky and “Halloween-y”. We took a few photos from our afternoon at the ice cream shoppe, if you’d care to see.


Salt & Straw{The Candy Corn ice cream tastes just like the candy, minus the waxy coating, so we’d consider it an improvement. A little bit goes a long way on that one! And Halloween candy lovers rejoice – The Great Candycopia is like dumping the contents of your Halloween candy (just the chocolatey ones, let’s not be silly) into a butterscotch ice cream and giving it a churn. Probably the “safest” flavor of the lot, if you’re not feeling overly adventurous.}

Salt & Straw{Zach wanted us to taste this one before telling us what was inside, so we’re not going to spoil it for the rest of you. A Potion of Malicious Delight was our favorite flavor of the day – a little sweet, a little heat.}

Salt & Straw{Salt & Straw’s Head Ice Cream Maker, Tyler Malek, came up with the Essence of Ghost flavor by asking, “What do ghosts taste like?” Texturally, he nailed it…although we’re not so sure about the flavor of this one.}

Salt & Straw{Oh you know, just chomping on dead bugs stuck in crystallized sugar. Every year, Salt & Straw pushes the weirdness envelope with one flavor, and this year happened to be a tequila and orange laced matcha ice cream with shards of real candied bugs.}

Salt & StrawYou can sample the Salt & Straw October Spooktacular flavors for yourself at their Portland and LA locations, or buy a pint pack for delivery. (This is not a sponsored post – we just really love Salt & Straw.)

We’re curious, how will you be spending Halloween this year? We’re planning a fun dinner with friends and a little baking to ring in the holiday on Saturday. (Seriously: FREAU.)


October 7, 2015


Four days of eating, drinking and hobnobbing with some of the country’s best chefs – we could only be talking about Feast Portland, Oregon’s premier food festival. Peep some of our favorite moments below.

feastpdx{The finishing touches on Fifty Licks‘ buttermilk fudge ice cream? Lime zest, peanuts, candied ginger, and shaved bottarga, a delicacy of salted, cured fish roe. Sounds crazy, tastes amazing. Trust.}

feastpdx{Under the tents at day one of the Oregon Bounty Grand Tasting. I know one pregnant lady who was very sad to miss out on the many, many wineries representing this year.}

feastpdx{Who can resist grilled cheese? Simpatica paired their truffled version with beet soup at OBGT.}feastpdx{Festival-goers enjoyed the gorgeous sunset views under the Tilikum Crossing bridge at USA Pears Night Market.}

feastpdx{By far the most popular dish at Night Market – the lamb dumplings with adjika butter and pickled pears from Kachka. I won’t name names, but some of my friends went back for seconds, thirds…even fifths.}

Thanks Bon Appétit and the Feast Portland team for hosting another year of this spectacular food festival. Looking forward to celebrating 5 years (!!!) of Feast next fall!