LOOKING FOR SOMETHING

My favorite bedding line at Target is Casaluna BY FAR! The quality is 10/10 and it’s typically pretty pricey for Target Standards, but it’s on sale this week! Click HERE to shop the sale or tap the photo!

YOU GUYS!! Yall know I LOVE a good dupe! Well a couple of months back, I bought this exact ”puffer bag” from amazon! At the time, they only had black and white, but now they have ALL the colors! Definitely check these out, most colors are even on SALE!!

I don’t know what happened in alabama today but its sunny and 85 degrees and after two weeks of 100+ degree weather I’ve decided its fall! With that being said, my favorite fall treat on the go is Starbucks Pumpkin Loaf. I found the recipe YEARS ago and still love! Here it is now! Ingredients 1 ½ cup all-purpose flour  1 teaspoon baking soda ½ teaspoon baking powder  1 tablespoon pumpkin pie spice  ½ teaspoon salt  1 (14-ounce) can pumpkin purée  ½ cup white granulated sugar ¾ cup dark brown sugar  3 eggs  ½ cups refined coconut oil (canola oil or olive oil will also work)  1 teaspoon vanilla extract  ½ cup pepitas Directions Before you gather your ingredients, pre-heat your oven to 375 degrees Fahrenheit. Prepare your loaf pan with baking spray or a parchment paper lining, and set it aside. In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. If you don't have a sifter, you can use a whisk to gently break up any lumps of flour and ensure that the dry ingredients are fully combined. In a medium mixing bowl, whisk together the pumpkin puree, white granulated sugar, brown sugar, eggs, oil, and vanilla extract. Make sure that these ingredients are well combined. Pour the wet ingredients into the dry ingredients and gently fold together, until just combined. You should not be able to see any visible streaks of dry flour, but it's okay if the batter is a little bit lumpy. Transfer the batter into your prepared loaf pan, and smooth out the top so the batter is even. If you're planning to add pepitas to the top of your loaf, sprinkle them evenly over the batter, then place in the oven. Bake for at least one hour, though some ovens may take closer to 75 minutes. (If you're using muffin tins, the bake time will be closer to 25-30 minutes.) The loaf is done when it is lightly cracked and golden brown on top, and feels set when you gently tap it with your fingertip — it should not wobble. To be sure that the loaf is fully baked, use a cake tester or wooden skewer. It should come out clean when the loaf is finished. Remove the loaf from the oven and let it cool in the pan for ten minutes. After ten minutes, run a knife or offset spatula along the sides to loosen, then flip the load onto a wire rack to cool completely before slicing.

Here’s a roundup of the top products loved by YOU this week! It was a BIG week on Amazon, because of Prime Day! Heres what you loved for Prime Day! Click HERE to shop or tap the picture! Also, it was Target Circle Week, LOTS OF SALES this week! So here’s a roundup from what you loved most on my LTK! Click HERE to shop or tap the picture!

Lemon Loaf: A Refreshing Citrus Delight! Introduction: Hello, baking enthusiasts! Today, I'm thrilled to share with you my latest recipe for a mouthwatering Zesty Lemon Loaf. This delightful treat combines the tangy goodness of lemons with a moist and fluffy texture that will leave your taste buds dancing with joy. Whether you're an experienced baker or a beginner in the kitchen, this recipe is simple, yet incredibly rewarding. So, let's get started on this citrusy adventure! Ingredients: For the loaf: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ¼ teaspoon baking soda - ½ teaspoon salt - 1 cup granulated sugar - 2 large eggs - ½ cup unsalted butter, softened - ½ cup buttermilk - 2 tablespoons lemon zest - ¼ cup freshly squeezed lemon juice - 1 teaspoon vanilla extract For the glaze: - ½ cup powdered sugar - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon lemon zest Instructions: 1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Set it aside for later use. 2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside. 3. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or do this by hand. 4. Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all the ingredients. 5. Now, it's time to add the buttermilk, lemon zest, lemon juice, and vanilla extract to the butter and sugar mixture. Mix until well combined. 6. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix as it may result in a dense loaf. 7. Pour the batter into the greased loaf pan, smoothing the top with a spatula. 8. Bake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean. 9. While the loaf is baking, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth. 10. Once the loaf is fully baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack. 11. While the loaf is still warm, drizzle the lemon glaze over the top, allowing it to seep into the loaf. 12. Let the lemon loaf cool completely before slicing and serving. The flavors will intensify as it sits, making it even more delectable. Enjoying Your Zesty Lemon Loaf: Slice into this fragrant and moist lemon loaf and savor the burst of citrus flavors. The tangy lemon glaze adds a delightful sweetness and an extra punch of lemon goodness. This loaf is perfect for breakfast, a midday snack, or even as a dessert accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. Remember to store any leftovers in an airtight container at room temperature for up to 3 days, although it's doubtful it will last that long!