Fall Collection Pre-Sale!

We are so excited!  Our Fall Collection Pre-Sale starts THIS Friday 7/19 and will run till
Friday 8/2.  All orders will ship 8/9.  This collection will be available for $22.00 and will feature 4 polishes.

Rustic - This polish has a beautiful rustic quality to it.  Red matte, red holo, copper, chocolate brown and bronze glitters in a clear base.  This beauty will compliment any autumn inspired mani.

Patina - Coppery, teals, and purples in a clear base make up this one.  Great with a neutral base color or paired as I have in the pic below with mint green.

City View - Night lights, city views, silhouettes of skyscrapers in the horizon.  That's what this reminds me of.  Gorgeous mattes in black, yellow gold, teal, purple, hot pink, with touches of various colored holographic glitters in a clear base.

Golden Sands - Sand, Gold, Chocolate and Copper metallic glitters in a clear base make up this glitter bomb.  This one is so versatile for both fall or any time of the year.

You can get these or any all our other glitter polishes at www.kraftygurldesigns.com or through our Etsy shop at www.etsy.com/shop/kraftygurldesigns .

Sweet Potato Casserole with Pecan Topping

INGREDIENTS
4 cups sweet potato, cubed

1/2 cup maple syrup

2 eggs, beaten

1/2 teaspoon salt

1 stick of butter (room temperature)

1/2 cup cream or half and half

1/2 teaspoon vanilla extract

 1/2 cup packed brown sugar

1 tbsp Pumpkin Pie Spice

 1/4 cup orange juice

 PECAN TOPPING                   

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1 cup chopped pecans

Directions

1. Preheat oven to 325 degrees . Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. (note:  you can certainly use canned sweet potatoes for this recipe as well)               
2. In a large bowl, mix together the sweet potatoes, maple syrup, eggs, salt, pumpkin pie spice, butter, cream, orange juice, brown sugar and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.