Hi everyone! It’s hard to believe it is September 1st, but I am not complaining because that means we are even closer to fall! To get in the spirit, I baked one of my favorite autumn treats–pumpkin sugar cookies–using an absolutely fantastic recipe I found last year on Pinterest here–this blog has tons of mouthwatering photos of recipes, so you may or may not want to look if you’re hungry! I’m also including the recipe at the bottom of this post.
Last weekend, we went to Villa Borghese to take photos and this gorgeous fountain caught my eye within just a few minutes of walking around. We’ve been to this park many times, but there is always something new to see each time we visit.
Although it’s still pretty hot here in Rome, I used warm weather pieces in darker colors to give my outfit an autumnal feel, along with my new favorite floppy hat (that’s less than $30!)
A long black vest is a must-have for fall and has plenty of versatility–I’m wearing mine now with shorts and a camisole, and later with a long sleeve blouse or turtleneck and jeans.
High waist shorts can be tricky for petite girls to pull off because wearing them with flats can actually make you look shorter, but a pair of sky high heels or wedges does the exact opposite: legs for miles!
I originally purchased these floral shorts and their matching moto jacket with the intent to wear them together, but I think I prefer them separately (stay tuned for a different look featuring the jacket!)
A view looking out from the fountain and into the park–how serene is this setting?
Outfit Details
- Vest (Target–old; similar)
- Camisole (TopShop)
- Hat (H&M)
- Shorts (Express–sold out; same style in black)
- Sandals (Stuart Weitzman; another budget-friendly option)
- Bag (Elaine Turner–old; LOVE this new fringe style)
- Lip (Clinique ‘Nude Pop’)
And last but not least, I’m sharing the cookie recipe I mentioned at the beginning–fair warning, they are highly addictive!
Soft Glazed Pumpkin Sugar Cookies
Ingredients:
1/2 c. softened butter
1/2 c. oil
1/2 c. canned pumpkin puree
1 c. granulated sugar
1/2 c. powdered sugar
1/2 tsp. vanilla
2 eggs
4 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
Glaze:
3 c. powdered sugar
4 Tbsp. water
1/4 tsp. pumpkin pie spice
Directions
Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat and set aside (this helps the dough not to stick). In a large bowl, mix butter, oil, pumpkin, sugars, vanilla, and eggs together until smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop (I used a cookie dough scoop) and flatten to 1/2 inch thickness using the bottom of a glass. If the dough is sticking to the glass, press the bottom in granulated sugar before flattening. Bake 8-9 minutes (do not let them brown!)
While cookies bake, mix all ingredients for the glaze until smooth.
Once cookies have baked, cool for 3 minutes before transferring to cooling rack. Spread glaze over each warm cookie. Let glaze harden completely before serving (about 2 hours).
Linking with Walking in Memphis in High Heels, & The Fashion Canvas
