Refashioned: Striped Ruffles

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Here is a dress that I made, wore once (as a Halloween costume), and immediately refashioned. I love how it turned out! By simply cutting the bodice to a more desirable length and adjusting the skirt length accordingly, I ended out with what is possibly the most comfortable dress I’ve ever made. The fabric is light and airy, but the pattern is feminine and classy; so it’s basically perfect. I added a bit of elastic in the back so that the bodice would be a bit more fitting. I have been counting the possibilities– in the fall with knee-highs and a cardigan, winter with tights and a blazer, spring with a button-up shirt and belt, and summer with bare feet. What do you think? How should I wear it this fall and winter?

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Here’s what it looked like before:

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Pumpkin Swirl Cheesecake

Wow, I’m finally back from my blogging slump! Tonight I made a pumpkin swirl cheesecake. I love pumpkin everything, maybe just because it signifies fall. Or maybe I love fall because of pumpkins… Either way, you can feed me any kind of pumpkin something, and I’ll gobble it up! For this recipe, which I whipped up in about 15 minutes (besides cook time), I just used frozen pie crust (that may be a no-no, but it was super handy!), and I actually only used 8 ounces of cream cheese, because we didn’t have any more. But I’m pretty sure it would be even better with all the cream cheese! It was delicious!!!

Yum! On a side note, I can’t wait to show y’all my doily project!

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

  • Pie crust
  • Filling:
  • 12 oz cream cheese, softened
  • 1 cup sugar, divided use
  • 1 teaspoon vanilla
  • 3 large eggs at room temperature
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg

Preparation:

Preheat oven to 350 degrees F. (300 degrees F. for a dark springform pan) and position the oven rack in the center of the oven.

For the Cheesecake Filling:
Using an electric mixer on medium speed, combine cream cheese, 1/2 cup of the sugar, and the vanilla until well blended. On low speed, 2 eggs one at a time, mixing each time just until blended. Remove two-thirds of the batter and set aside.

To the remaining batter, add remaining 1/2 cup sugar, 1 egg, pumpkin, cinnamon, nutmeg, and ginger. Using a large spoon, stir to combine.

Pour the pumpkin batter over crust in a pie pan. Spoon the set-aside batter over pumpkin layer. Using a long butter knife, gently swirl cheesecake batter without disturbing crust to achieve a marbled effect.

Bake for 50 minutes or until center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on wire rack. Remove outer pan and refrigerate at least 4 hours, preferably overnight, before serving.

Yield: 12 servings