Homecoming

11.13.13

Over the weekend I went back to UNC for the Homecoming game vs. UVA.  I will report that UNC did win, but the real reason I flew back was to have a reunion with my college friends.  Sure it’s only been six months since most of us have seen each other, but with all of the change that comes post-college it was a much needed weekend filled with sharing stories, lots of hugs, plenty of laughs and …reverting back to college drinking habits (glad that isn’t the norm every weekend).   I will forever be thankful that Chapel Hill brought together my eclectic crew, they are all doing amazing things already and I can’t wait to share their successes on my blog.  xoxo

friday night and we're back!

 reunited with my suitemates

 tailgating essential

 sorry there wasn't any 5 Alive Al!

get in the picture Al!

 much better-missed you Paige!

:D

shameless tailgating selfie in the Carolina Inn's bathroom

such a pretty layout

then we made our way to he's not after finishing the game at TOPO (sorry no pics)

they have the best paintings all around the outdoor area

then this happened...and my friends were not surprised!

 later that night...CH now offers golf cart transportation to bars--clearly we thought that's genius!

 had a few too many of these as we stayed out....

that begs the question:

"which is better for hangovers, Sunrise Biscuit Kitchen's chicken cheddar biscuit or Merritt's blt w/ avocado?"

you be the judge and let me know!

Until next time Chapel Hill...

File Under: Make This Weekend!

10.18.13

So you know those powdered sugar-cinnamon doughnut holes from Dunkin' Donuts??  They were always my favorite kind growing up and bring me back to Sunday mornings, where I cared more about the breakfast treat than learning about Jesus--sorry Dad!

Taking cue from this recipe, I made a few little tweaks and created an easy weekend (hell weekday!) fall treat.  They'll be a crowd-pleaser, I promise!

For the doughnuts:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/3 cup applesauce
• 1/2 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup canned plain pumpkin (not pumpkin pie)
• 1/2 cup milk

For the coating:

• 4 tablespoons butter, melted
• 2/3 cup powdered sugar
• 2 tablespoons cinnamon

Directions:

1. Preheat oven to 350 degrees. Prepare a muffin tin by spraying with non-stick spray.
2. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice in a medium bowl.
3. Whisk together the applesauce, sugar, egg, vanilla, canned pumpkin, and milk in a separate large bowl.
4. Mix the flour mixture with the pumpkin mixture until just combined.
5. Scoop approx. 1 tablespoon of batter into each muffin cup. 
6. Bake for 10-12 minutes or until a toothpick inserted in the middle comes out clean. 
7. Prepare the coating: Pour the melted butter in a bowl. Mix together the sugar and cinnamon in a separate bowl.
8. Remove the doughnuts from the muffin tin and roll in the melted butter. Next, roll the doughnut in the sugar mixture.
9. Repeat.
10. Serve warm or at room temperature.
11. Try and only eat one....nah eat 5!

 Happy Friday!