Recipe ReDux: Frosted Pumpkin Pudding Bread

I can’t believe a whole ‘nother month went by already! I am so sorry I haven’t been very present, but I promise promise I will make it up to you! My work load has lightened up considerably, and I have so much to tell you all about! My job, recipes, MY RACE that I just did yesterday! aaahhhh!! So please accept this fall deliciousness as an apology for my unintentional blogging break, and give a big thank you to Recipe Redeux for giving me the kick I needed to get my butt back in the kitchen!!!


recipe redux

This month’s Recipe ReDux was all about slowing down for fall….

The No-Casserole Crock Pot: Some of us grew up on casseroles out of a slow cooker – but now home cooks are using that same slow cooker to roast a chicken, bake bread, make homemade yogurt and for other creative dishes. Show us how you are using the slow cooker to craft a new healthy recipe. And if you don’t have a slow cooker, borrow one from your neighbor or pick one up at a second hand store!

I can’t even tell you how long it took me to decide on a recipe to create. I thought about oatmeal, but its been done too many times by now (I also already have a recipe for desserty crock pot oats).. I also thought about apple sauce (or pear sauce), but thats too easy.

Then I thought about chili, soup, and other warm dishes. Too mainstream. I want to be different and put pumpkin into something like everyone else! 😉 (…also while I had my eye on main dishes, my mom insisted on a dessert and that sounded like more of a challenge!)

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So I decided to make pumpkin bread, in the slow cooker, because why not? Its not like I didn’t already have two batches of pumpkin bread/muffins in the fridge already. This would be different!

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And it would have icing. Like, ohmygollyguys this icing. Like, I thought I made too much (and I probably did) but all was well and fine and delicious and you can eat it with a spoon and I even ate carrots dipped in this icing. Yeah. Keep an eye out for more things topped with this frosting (like pancakes)…

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It was my first time ever ‘baking’ in a slow cooker and I have to say, I had a little anxiety over the fact that I was baking but the oven wasn’t on. (the same thing happens when I use the dehydrator). But after a little while, the aromas kicked in and all was well in kitchen world!

I wasn’t quite sure how it would come out, bread like, cake like, fluffy or rubbery. But huzzah! It came out like a super dense bread, almost bread pudding like in texture. You know when you bake a loaf of banana bread and the bottom part stays all gooey and delicious? Yeah, like that. mmmmm….

Its pumpkiny and spiced-y and has these little bursts of sweetness from the raisins (which I usually hate but I’m so glad my mom persuaded me to add them because they plumped up and actually got delicious). Almost like pumpkin spice cinnamon raisin bread. Sooo good.

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So anyway, I think I’m going to have to start ‘baking’ in the slow cooker more often, since all you have to do is mix up the batter and pour it in and forget about it. Its more forgiving than the oven, when it comes to cook time! And, despite being called a ‘slow cooker’, its actually pretty easy and quick to make, which is a good thing since there are only 3 people in my house and this didn’t even last two days.

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Pumpkin Pudding Bread with Cinnamon Caramel Icing

Bread:

  • 2 C. whole spelt flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 T. Cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 7 dates, pitted and softened*
  • 1/3 C. unsweetened almond milk
  • 3/4 C. pumpkin puree
  • 1 T. vanilla extract
  • 1/2 tsp maple extract (optional)
  • 3/4 C. baking stevia
  • 1 TB ground flax seeds
  • 2 tsp apple cider vinegar
  • 1/2 C. raisins
  • Optional: Try adding other dried fruit, nuts or even chocolate chips!
  • *to soften the dates, I like to stick them in a mug, cover them with water, and microwave them for a minute or so, then leave them to quick soak while i get everything else ready. Then just drain out the water and put the softened dates in your blender!

Line your slow cooker with foil (i.e. lay one large piece one way, and another crossed over, so that you can lift the cake out) and spray it with cooking spray. In a large bowl, mix flour through cloves. In a blender or food processor, blend dates through   cider vinegar for a minute or so, until smooth. Mix the wet ingredients into the flour blend, mix well, and then stir in raisins. Pour into the foil lined slow cooker and cover. Cook, covered on high for 3 hours, its done when a tooth pick comes out clean and the edges are pulling away from the sides.

For Icing

  • 1 C. dates, pitted
  • 1 C. unsweetened almond milk
  • 3 T. almond butter
  • 1/2 TB Vanilla extract
  • 1/2 tsp cinnamon
  • dash of salt

In a mug, put the dates and almond milk together and microwave for 2 minutes. Put in blender along with almond butter, vanilla, cinnamon, and salt, and blend on high until smooth. Taste and adjust salt/cinnamon to your preference. Try to save some for the cake 😉

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See that gooey pumpkin bread deliciousness? I can’t decide if I like it better warm or cold out of the fridge, or with the icing warm or cold either. It really is delicious all four ways (CC, WW, WC, CW -I’m in AP Statistics.) And the bread itself isn’t too sweet (the frosting is, but in a good-no tummy ache kind of way, more in an addicting, eat it every which way sort of way). This can be a snack, dessert, breakfast, breakfast-dessert……

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I couldn’t even restrain myself during the photo shoot guys. You just can’t take me anywhere (or let me eat on nice (white) table cloths). Oops 😉

Go check out the other awesome slow cooker recipes this month, and fill your house with delicious smells!!

WIAW -Just dropping in!

Hey! Just popping in between homework assignments for a quick WIAW! I don’t have much time, and my eats have looked very similar day to day -as is the life of a high school AP student. I also didn’t even get pictures of a lot of my eats (aka my desserts, which are the best haha) Sad. But my hard class is almost over, fall is in the air, and its WIAW!!!!!

And can we all give a big virtual hug to mama Jenn for hosting? I just love her baby so much!!!!If I weren’t so talkative this would be a wordless WIAW, but instead its just completely random as I try to unscramble my brain from quizzes and tests 🙂

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I seriously cannot get enough squash lately. Kabocha for the win!!

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I swear I am turning even more orange than I already am….totally okay with me.

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Throw everything on a salad and call it a meal. Fresh veggies, leftovers, etc and etc. I dig it. mmmmmm kale 😉

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Once in a while I actually have time to cook! Vegan mac n cheese with a cauliflower cheezy sauce, quinoa penne, and veggies

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Apple oatmeal…..

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Pumpkin oatmeal…

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Okay if you haven’t made the cookie crisp cereal from Purely Twins, go do so now. ADDICTIVE.


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Yes I tried cotton candy grapes. Yes they taste like cotton candy haha! Oh America…..

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I’m resourceful. What do you do when your outlets stop working? Keep moving the blender around to every outlet in the house until your kabocha-gingerbread ice cream base is WELL BLENDED. 😉
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For whatever reason I’ve been really into cereal for dessert lately. At breakfast I only want oatmeal, but at dessert time? bowls of cereal are bomb. This was veganic brown rice cacao crispies with almond milk:)
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TCBY Launched their Almond Milk froyo so of course we had to go check it out! The verdict? Really sweet. I’m spoiled by the uber dark chocolate and less sweet desserts I make myself haha! But still, its super awesome to have an option other than sorbet now!!!

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Have you guys seen the new savory teas? We got the garden sampler so we could try all the different flavors. They are well, different. Interesting at least! Like a very weak broth.

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And last but not least, I’ve been practicing my smoothie skills because I GOT A JOB AT JAMBA JUICE!!!! Whoop whoop!!!

 

Don’t forget to check out my Vegan Delish review and enter the GIVEAWAY!! 😀

Aaaannnndddd thats all I have time for! Have a lovely lovely week everyone!!!

Vegan Delish!

Holy Homework Batman!!! Where has the time gone? Ladies and gents -it has been nearly 3 weeks since my last post and why? Because senior year is taking over my life. Actually, its just AP Gov doing that. But never fear! I have but a month left of this class and then college applications come out and after that my schedule should free up considerably! But my dear lovely readers! I owe you recipes and updates on running/eats/life and hopefully these shall grace your readers in a more timely manner. It’s not you-it’s me! Please don’t leave me! I’ll change! I love you!!! 😉

A few weeks ago, the absolutely lovely Carrie from Carrie on Vegan reached out to me and asked if I would like to review her app Vegan Delish.

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Of course I said yes:)

Vegan Delish is an amazing recipe app with mouthwatering whole food, plant based and many raw vegan recipes!

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They are all Dr. Furhman approved recipes, meaning low sodium, low/no oil, and low/no sugar -but don’t think for one second that these recipes lose out on flavor!

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the app is very easy to navigate, you can scan all the recipes or view them in categories, favorite the ones you want to make for easy access, make grocery lists for ingredients you need, and even email the recipes to yourself so that you can print them out!!

I actually already had the app on my phone with half of the recipes favorited- so this was the PERFECT chance for me to get my cook on!!

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The first recipe I tried were the delicious Beet Burgers! With beets, mushrooms, onion, beans and rice plus an awesome flavor blend, these burgers had an amazing flavor with a slight sweetness from the beets. They held together incredibly well, and the recipe even made enough for leftovers (which is ALWAYS a good thing with a good recipe!)

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These even got a thumbs up from my stepdad (who, while slowly converting to our healthier vegan ways, still prefers more conventional flavors and is also beet-averse.) and my older sister (who just recently became vegan and is picky). So making these again!!! YUM!

The next recipe that caught my eye was of course the one with the most interesting ingredient combination 🙂 Delicious Cinnamon Raisin Muffins

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Whats that green stuff? Oh just broccoli slaw!! I’m serious! These muffins are made with whole oats, and garbanzo beans, have no oil, are sweetened completely with raisins and applesauce, and have 3 WHOLE CUPS  of broccoli slaw! That means each muffin had almost half a serving of whole grains, fruit and veggies (you would seriously never know)! They weren’t overly sweet, which was great and they reminded me of cinnamon raisin bread (ah memories). A perfect, hearty and healthy, fill you up muffin for a snack, or a couple for a meal! So good!!!

I really do adore this app -so far not a single recipe has disappointed and there are so many more I can’t wait to try too! Stuffed Sweet Potato skins, Herbed Dill Cashew Cheese, Chocolate Buckwheat Brittle, the list goes on! I have a feeling Banana Bread Oat Pancakes and Kabocha Squash Soup will be on the menu very shortly, with some No-Bake PB&J Pie  or Vanilla Chai Chia Pudding for dessert!

You can buy this awesome app for iPhones and iPads for only $2.99, which is an incredible deal considering that you are getting an ENTIRE COOKBOOK with new recipes constantly being added that you can take with you wherever you go! Whoo Hoo!!!

But even more Whoo-Hoo-ish? Carrie is generously offering two free promo codes for two lucky readers to get a FREE Vegan Delish App!  This is open to US Residents only, and is only available on iPhones and iPads (sorry!)

To Enter for a chance to win a free app:

1 entry for each task:) I’ll pick a winner on Saturday the 21st!

Thank you Carrie for inspiring me to get back in the kitchen after this crazy school rockslide, and thank you for creating an app with healthful recipes that we can actually use and feel good about eating!!!

WIAWhen its that awkward between seasons time

Happy Humpday everybody!!!!

Sorry I’m a bit late to the party, but hey I made it! Yes, for the first time since school started, my week day workload is finally somewhat manageable, and I couldn’t wait to show you my pretty food pictures! Come on, tell me you don’t do that too.

“I think this is such a pretty food picture but I have to save it for Wednesday!!!”

Truth. Anyway, even though it is still, albeit barely, August, I’ve started to crave fall. Pumpkin, cinnamon, boots and cozy blankets and tea. Yes. Alas, its still summer. So my eats are a little mood-swingy haha!!photo-256See on the summer spectrum, I still love big green smoothies -this is a melon-pineapple-matcha-mint and ginger combo (plus lemon and spinach). So refreshing!photo 3-120But I’ve also been getting into oatmeal a lot more recently. Solution? Summer fruit oats! Topped with blueberries, grapes, kiwi and watermelon, because why not? Eeeeexactly.photo 5-77Still, this morning, all bets were off. Its fall enough for me!!! Pumpkin spice oats with apples:)photo-255My main meals vary, anything from ‘hippie bowls’ -rice, veggies, beans, nooch, random condiments etc…photo-252To spring rolls (ahem summer…)photo-251And back to warm, orangey deliciousness!! Broccoli, falafel and sweet potatoes topped with tahini sauce and spicy ketchupphoto-249Even my drinks have gone from sweet and creamy (ever mixed zevia root beer with iced almond milk coffee? Do it. Its like a grown up root beer float)photo 1-120To fruity green smoothies! Watermelon, lime, mint, ginger, spinach and ice 🙂 Soo good

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I’ve been hoarding as much fresh summer fruit as I can before its all gone…

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But alas, pumpkin strikes again!! Did you know that a box of spice cake mix plus a can of pumpkin makes the best, cheater pumpkin bread/cake ever? Bonus points for adding chopped apple!!

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But of course, we cannot forget the ice cream. Chocolate (and cinnamon -see its everywhere) homemade ice cream with peanut butter sauce

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And lots of Cookie Dough… Always.

I know its still Summer, but have you started to “crave” Fall? Confession: Its gotten so bad that I had pumpkin/orange at every meal today. Pumpkin oats, sweet potatoes at lunch, kabocha at dinner, and pumpkin pie ice cream (home made, once I tweak the recipe I’ll post it!) for dessert!! Commence my lovely self-tanning habits of Autumn!

A Cake To Remember

Forgive me lovelies, for I have slacked.

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I haven’t posted, I haven’t replied to your comments, I haven’t read your blogs -shoot I haven’t even turned my computer on since Sunday!

I even made this a whole week ago, and didn’t even tell you about it (unless you follow me on instagram)

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But I had a legitimate reason. Senior year started in full throttle. Up at 5:40, school at 7:45, home at 3:00, and homework until 11.  I haven’t even had time for a run, movies, or even baking! And you know, baking is incredibly therapeutic for me.

So I decided to come back with a recipe, for a mind-blowingly delicious cake. I hope you’ll forgive me?

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Making this cake, last week, was absolute bliss. The measuring and mixing, the baking and blending.

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The scent of warm chocolate swirling through the air as the cake cooled.

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Then the assembly.

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When I can just lose myself in the repeated swirls of frosting, taking photos between each step

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looking for new, artistic angles to capture my edible medium.

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Of course, I felt incredibly hipster too, creating an incredible vegan cake while wearing my cute, thrifted high-waisted shorts, waiting to go shopping at the consignment store and planning my activist club.

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But the big plans were at the back of my mind, as I decorated this beautiful cake, my creation, in the soft summer sunlight. It was peaceful.

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And then came time to cut the cake. My best friend came over, and we sliced beautiful slices, laughing about how this cake was the ultimate ‘cravings cake’ (In case you missed it, last week all I wanted was cookie dough. And chocolate)

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We sat down with our cake, watched a girly movie, and laughed our last summer weekend away.

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This cake, THIS CAKE.

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Thin yet fluffy, light and moist, perfectly chocolate cake layers

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Filled with a sweet, buttery, incredible cookie dough filling.

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And finished off with a silky chocolate frosting.

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Double Chocolate Cookie Dough Cake (or, ultimate cravings cake. Or, therapist cake)

serves 10

For the Cake:

  • 1 1/2 C. Whole Spelt Flour
  • 1/2 C. Cocoa Powder
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 C. maple syrup
  • 1/2 C. unsweetened applesauce
  • 1 T. white or rice vinegar
  • 2-3 tsp instant espresso powder
  • 1/2 T. vanilla extract
  • 3/4 C. water
  • 3 T. almond milk (or use iced almond milk coffee 😉 )

Preheat oven to 350. Grease two 9-inch circular cake pans. In a medium bowl, mix flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, mix together remaining (liquid) ingredients well. Add flour mixture to liquid mixture in 2-3 batches, mixing well each time, until your cake batter is smooth. Pour evenly into the two pans (they will be thin in 2 pans, this is on purpose) and bake 18-24 minutes, or until a toothpick comes out clean. Wait 15 minutes before inverting onto a cooling rack. Make sure cake is completely cooled before frosting

For the Cookie Dough Filling:

  • 2 cans of garbanzo beans, drained and rinsed.
  • 1/2 C. dates
  • 1/3 C. almond milk
  • 3-4 T. nut butter of choice
  • 1.5 T. vanilla extract
  • 1 T. baking soda
  • 1 T. baking powder
  • dash salt
  • 2 T. coconut flour (Optional)
  • Stevia to taste (start with 1 tsp and increase as needed)
  • 3-4 T. ground flax
  • 1/3 C. oats
  • 1/4-1/3 C. chocolate chips (chopped smaller if you wish)

Soften your dates by pitting them and putting them in a mug, then cover them with the almond milk and microwave them for about 40 seconds. In a food processor, add beans through stevia and blend well until smooth. Add flax, process, and adjust your sweetness and saltiness until the flavors suit you (I put a lot of vanilla, baking soda/powder, and sweetness in because those are the main flavors of cookie dough and I like them to be prominent). Once you find your balance, pulse in the oats, then the chocolate chips. Keep in fridge until you are ready to ‘frost’. Don’t worry-this makes extra on purpose 😉

For the Frosting/Pudding

  • 3/4 of a large ripe avocado (or 1 whole small)
  • 1 ripe banana
  • 1/4 C. pitted dates
  • 1 C. canned pumpkin (or cooked sweet potatoes/squash)
  • 1 T. vanilla
  • 1 C. almond milk
  • 1/4 C. peanut flour or PB2
  • 2/3 C. dark cocoa powder
  • 2 tsp instant espresso powder
  • 1 tsp stevia (additional to taste)
  • dash salt
  • 1/2 T. xanthan gum
  • 1 tsp arrowroot powder/cornstarch

Put all ingredients in a high speed blender until very smooth, adjust to taste, and keep in freezer or fridge to set. Make sure this is completely cool before frosting cake (sometimes the blender heats it up while blending).  I know this seems like a lot of ingredients, but trust me its delicious and really easy!

To assemble cake: Place one cake layer on a flat surface, spread a thick layer of cookie dough filling on top, and top with the second cake. Press it down flat and use a knife/spreader along the edge to make sure the sides and cookie dough are smooth and even. Spread the frosting on top. If you want to make the truffles on top, add a few more oats/ tbls of flour to leftover cookie dough filling and roll into small balls for decorating 🙂

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Decadent enough to be my next birthday cake, yet wholesome enough for breakfast.

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Or lunch, which I actually did.

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One of the biggest things I am going to miss about summer is the endless free time to do whatever I wish, just because. And for the last weekend of summer, I was able to spend a few hours of bliss.

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Pure, sweet bliss.

This cake recipe has been submitted to

the veggie nook

 

because its a cake, but its actually good for you 😉

Friday Faves 8/9

In yet another desperate attempt to procrastinate on finishing my summer assignment essay, I have decided to do a Friday Faves post- mainly because it sounded fun and I got to spend the last 20 minutes taking pictures of random things in my house. Always a plus 😉

This Mini Table

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I got this adorable little table at a yard sale for 10 cents!! Its the perfect size for taking pictures on -I can move it to wherever the best lighting is – and also the perfect size/height for my laptop when I want to sit on the couch for computer time 🙂 yay!!

365 Vegan Smoothies

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This is a no brainer when you think about my latest smoothie obsession. I want to make all of these!!!

Red Lipstick

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Funny, because usually I don’t wear a lot of make up – just a little concealer, eye liner and mascara. But I’ve been loving bright red lips lately! So much fun and it makes you feel cute and fancy when you otherwise are feeling lazy. I swear, today was a ‘meh I don’t feel like doing anything’ day, so I put on a little lipstick out of sheer boredom and BAM I feel motivated! Haha no idea why.

Sophie

 

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This little girl, I swear. She sleeps in the funniest positions, and loves ‘helping’ us do things. Like helping me type (top left). Or do sit ups (aka lets try to eat Lacey’s pony tail while she is on the yoga mat!)

Cookie Dough Dip

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I had THE BIGGEST craving for chocolate chip cookies the other day (i.e. you want something, and then just so happen to be on Pinterest and it seems EVERYONE AND THEIR MOTHER is pinning chocolate chip something or other). Except it was dinner time. Since it was a girls night, my mom and I decided it was perfectly acceptable to make a large batch of cookie dough dip (of the chickpea variety) and eat it for dinner. We had other stuff too, but just to make sure we got all of our food groups in before we ate big bowls of cookie dough. With vanilla soy yogurt. Divine. I had it the next day too, and for lunch today. Some women crave chocolate, apparently I crave cookie dough.

Being a Typical Vegan

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On a more vegetable centric note, I’ve also been loving on sprouts lately. I’ve been putting them on everything. This is the third container this week!

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Also Figs. So gosh darn pretty!

Piggies!!

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aaaaawwwwwww!!!! I want a pet piggie!!!!!!!!!

SENIOR YEAR!!!

 

 

 

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Got my shirt made, my schedule assigned…Its beginning to look a lot like senior year baby!!!!

Whoop Whoop!!!

Aaalllright time to finish my essay now. No more excuses!!!

What have you been loving lately?

Are you a “chocolate craver” or is there something else that tends to strike your fancy? of course, after I ate my cookie dough, someone on TV had a piece of german chocolate cake and I was like ‘THAT. THAT is what I want”. haha!

WIAW beginning of the end

Its the last few days of summer….But its also WEDNESDAY!!!!!

On a slightly unrelated note, am I the only one who, when writing Wednesday out, says weD-NES-day in my head?Un-Tangent. On with the eats!!!photo-222Since my breakfasts have still been mostly smoothie bowls, I didn’t take pictures of them. BUT I did take a picture when I DIDNT have a smoothie for breakie!!! Here we have oatmeal topped with grapes, apple and strawberries, all smothered in peanut butter sauce. Basically PB&J but with the whole fruits!! Grapes on oatmeal? Actually pretty good!!photo-224And once I got reeeeaaallllyyy fancy and made pancakes!!! Using Living Intentions sprouted super flour (review coming soon!) I made sweet cinnamon almond pancakes with peanut butter banana fluff and peaches -so good!! Why don’t I make creative (read not oatmeal or smoothies) breakfasts more often??photo-215Monster salads have always been making lunch appearances. Lettuce, all the veggies, a multitude of condiments, beans and world peas, and nutritional yeast 🙂 photo-217I decided to give Kevita another chance…nope still like Kombucha better.photo-227My latest smoothie obsession has been using frozen cantaloupe -so I got two just to freeze….insert inappropriate jokes about melons and balls here. Yes, I am in fact still a teenager. 😉photo-219A delicious vegan meal at Baagan that I shared with my momma the other day -massaged kale salad, mushroom quesadillas and a morrocan millet salad (MUST RECREATE)photo-225Oh wait, no, i can’t go one single WIAW without a smoothie bowl. But I actually didn’t have this for breakfast! This was a really super late dinner that I didn’t feel like cooking for, and it was like dessert and dinner at the same time (don’t let the color fool you, it was sweet and fruity and also our kitchen is yellow so the lighting is icky haha!)photo-220I blended up soy yogurt, bananas, and frozen berries then stuck it in the ice cream machine and BAM instant froyo!! So good, it tasted like Jamba Juice!photo-218Fruit has been absolutely gorgeous lately -I think its my favorite subject to photograph!photo-226Of course, cookies are always pretty too 😉 Oatmeal raisin cookies I baked for my mom’s class!!photo-223Cinnamon espresso ice cream that I made and yet have no recipe for because I was just creating! Sorry!!! But it was good!photo-221And lastly, my favorite food picture of the week.  Cherries. Gosh I love summer!!!photo-214And in other news!! I dropped my little sister off for her first day of kindergarten this morning!!! Ahhh she is getting so big!!! I don’t start school till monday, but I wanted a kindergarten/senior year photo so I wore my senior shirt (yes, I made it). I can’t believe that this day has come-time flies so quickly!!! Today is the last day to enter my Journey Bar giveaway!! I will pick a winner tonight so check back soon!!