Fall/Winter Fashion

I have been wishing for a wardrobe makeover for some time, to the extent where I wish that someone would call Stacy & Clinton to humiliate me on national television in exchange for a new $5000 wardrobe. Since I am not at my ideal weight, I use that as an excuse to put off shopping (as it would be a waste to buy new clothes in a larger size, bc then where would the motivation to lose be??) But at the same time, dressing sloppily lends little motivation to look good. So its a catch 22.

But for now I window shop via website, and thought I'd share some of my current fashion loves. When Fall begins, I always feel the desire to dress up more, kind of clean up and look more classic and professional. My job requires little in terms of dress code (I wear jeans and t-shirt most days), but I am starting to think that I should upgrade in the fashion department, because if my bosses perception of me is reflective of my dress code, I must appear to be a lazy slob of an employee.

But the key for me will be finding a good mix - of casual, professional and trendy. Not too business-like, not too sloppy, and not too trendy. Some of the stuff I like this fall/winter...

Boots! i'm really loving the cognac colored boots this year. and Target is about my fav store. ever. so i might have to pick these up.

credit: target

The cardigan. Layering is important in Upstate NY because it is FREEZING 3/4 of the year. I'm also kinda digging some of the plaid that I am seeing this year.

credit: bloomingdale's

Vintage inspired dresses <3>

If i had unlimited funding for my wardrobe, I would buy all of my clothes from modcloth and anthropologie and would be one adorably stylish lady.

photos from modcloth.com

photos from anthropologie

tis the season...

...for pumpkin! i got this recipe from a fellow knottie, and i made them with my favorite cream cheese frosting recipe from allrecipes.com. I brought these to a dinner at my sisters house and we devoured them.

Pumpkin Cupcakes (recipe from Martha Stewart)

Makes 18

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

Directions

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.