Saturday, November 23, 2013


What will you do on Thanksgiving? Gathering with family, baking a turkey? Getting a Pumpkin Pie or dress like a pumpkin like me? I randomly took this pic on the street with my new pumpkin color coat, which I wore in last weekend. I love this coat so much as it's super light weighted, and it's a cocoon coat.
For those who didn't know what is a cocoon coat, it means that the coat is defined by its sloped, rounded shoulders, voluminous sleeves and structured cocoon-shaped body. 

... more after the jump...

Cocoon coat: Bought on the street
Tee & Silver Shoes: ZARA
Pants: Uniqlo

You can get similar cocoon coats here:

Before I continue, DO I LOOK LIKE A PUMPKIN?
(( Compare the colors with the pumpkin pie image below! ))

btw. did u prepare thanksgiving gifts? last minute shoppers, here are something nice for you!

Here's one recipe that is consider as EASY from the internet, which I wanted to try baking, however,  I suck at cooking :D I hope I can try to make it :)
((It will be better if there's someone who can make that for me))

Graham Cracker Crust:
1 1/2 cups finely ground graham cracker crumbs
6 tablespoons butter, melted and slightly warm
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Pumpkin filling:
2 whole eggs
2 egg yolks
1/4 dark brown sugar
1/4 cup granulated sugar
3 tablespoons melted unsalted butter
1 1/2 cups pumpkin puree
1 1/2 cups heavy cream
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1/2 vanilla bean, split, seeds scraped and reserved

Bourbon-Maple Whipped Cream
1 1/4 cups very cold heavy cream
1/2 vanilla bean, split, seeds scraped and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon (to your taste)

For the crust:
  1. Preheat the oven to 350 degrees F.
  2. Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
  3. Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
  4. Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
For the filling:
  1. Preheat the oven to 275 degrees F.
  2. Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
  3. Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably.

For the whipped cream:
  1. Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
Garnish each piece of pie with a dollop of the whipped cream before serving.


p.s. If you tried this at home, and it's delicious, please sent me a piece to try,
or tag me @thetallnshort on Instagram to make me jealous! :)

[source via foodnetwork]


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© cherie s. for thetallnshort, 2013.

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