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Home / Watercolors / Watercolor Postcards / Hello Postcard Trio

Hello Postcard Trio

$7.00

Three 4×6 hand-painted watercolor postcards.

Blue, green, and purple patterns with “hello” written in the lower right corner.

*standard postcard on the backside

Hello Postcard Trio quantity

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Categories: Watercolor Postcards, Watercolors Tags: postcards, watercolor

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Could sure use a Pumpkin Spice Latte Rice Krispie

Could sure use a Pumpkin Spice Latte Rice Krispie Treat to start my week... anyone else with me?!
Fingers crossed I can squeeze in time to make another batch between classes!
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PSL Treats:
- 1 tbsp pumpkin puree
- 1 tbsp @jot ultra coffee
- 1 tbsp @dvashorganics syrup
- 2 tbsp butter
- 4 cups marshmallows (35 large mallows)
- 1 tbsp pumpkin pie spice
- 5 1/4 cups rice krispies
Melt everything but the cereal in the microwave in 30 second increments. Stir in the cereal. Smush into a pan. Chill in the fridge for a couple hours!

These caramel-filled Apple Cinnamon Cupcakes are s

I snagged some @quinnsnacks pretzels from the stor

I snagged some @quinnsnacks pretzels from the store yesterday so I think another batch of these 🥜 🍌 🍫 bites of fabulousness needs to go down.... perfect zoom class snack? absolutely.
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Sandwich a slice of banana and dollop of @georgiagrinders peanut butter between @quinnsnacks pretzels. Freeze for 10 minutes. Dip in melted @lilys_sweets chocolate and sprinkle with @nutsolaofficial 🙌🏼

Starting Thursday with a thick slice of Apple Cinn

Starting Thursday with a thick slice of Apple Cinnamon Spice Harvest Bread!
Do you seeeee those apple chunks though??
And that fluffy, moist texture??
Here for it.
Hope y’all have a wonderful day!
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Apple Spice Bread:
- 1/3 cup applesauce
- 1/3 cup tahini (sub any nut butter)
- 1/3 cup almond milk
- 1 tsp vanilla
- 1/3 cup brown sugar
- 1/4 cup @dvashorganics syrup
- 2 eggs
- 3 cups @pamelasproducts gluten-free pancake mix
- 1 tbsp pumpkin pie spice
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/2 cup shredded zucchini
- 1/2 cup shredded carrots
- 1 diced green apple
- 1/2 cup pecans
Mix the wet ingredients and add the pancake mix. Fold in the veggies, apples, and pecans. Bake at 350° for 50-60 minutes. Enjoy!

That butter drip.... Can’t stop won’t stop wit

That butter drip....
Can’t stop won’t stop with the pumpkin recipes, and this PUMPKIN CORNBREAD is comin in hot 🙌🏼🌽🧡
(no seriously, there is chili powder in the recipe...)
Heat up a slice and slather on the butter.
Can’t get much better than that!
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Pumpkin Cornbread:
- 3/4 cup pumpkin purée
- 1/3 cup maple syrup
- 3/4 cup almond milk
- 1 egg
- 6 tbsp melted salted butter
- 1 1/3 cups cornmeal
- 1/3 cup @pamelasproducts gf ap flour
- 1 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp chili powder
- 1/2 tsp salt
Blend the wet ingredients til smooth. Stir in the dry. Grease a 8x8 pan *very generously* with butter. Bake at 350° for 30-35 minutes. Enjoy!

Can’t let the first day of October slide by with

Can’t let the first day of October slide by without posting a pumpkin recipe...
So drumrolllllll please for this SPICED PUMPKIN CARROT ZUCCHINI BREAD 🧡
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and yes I 100% made this while “in” an econ lecture...
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PUMPKIN BREAD:
- 1/2 cup pumpkin
- 1/2 cup @ripplefoods milk
- 1/2 cup brown sugar
- 3 tbsp @dvashorganics syrup
- 1/4 cup @georgiagrinders maple Carmel almond butter
- 2 eggs
- 2 tsp vanilla
- 1 tbsp pumpkin pie spice
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 2 1/4 cups oat flour
- 1/3 cup ground flax
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup shredded zucchini
- 3/4 cup shredded carrots
Beat together the wet until smooth. Add the spices and flour. Fold in the zucchini and carrots. Scoop into a lined loaf pan. Top with pecans (optional). Bake at 350° for 50ish minutes. Enjoy!

Monday lookin peachy keen with these PEACHES & CRE

Monday lookin peachy keen with these PEACHES & CREAM OVERNIGHT OATS 🍑
When the weather cools down, I devour oatmeal on repeat...anyone else??
I like to prep a couple jars at the beginning of the week - the perfect grab and go breakfast for class!
But what sets these apart??
The @dvashorganics drizzle.
Holy moley.
So good.
And made from JUST DATES.
Yum.
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PEACHES & CREAM OATS
- 1/3 cup oats
- 1 1/2 tbsp chia seeds
- 1 tbsp ground flax seeds
- 1/4 cup @siggisdairy vanilla yogurt
- 1/2 cup @ripplefoods milk
- 2 tbsp @livwell_nutrition vanilla protein
- pinches of cinnamon, nutmeg, cloves, and salt
Mix and let sit in the fridge overnight. Add more yogurt, sliced peaches, and @dvashorganics on top!

Celebrating today with a GIANT PUP COOKIE cause it

Celebrating today with a GIANT PUP COOKIE cause it’s my new bff’s FUR-ST BIRTHDAY 🐕 🎉
Swipe to see the cutest rescue ever ever ever!
(I’m not biased....)
Grateful for my walk buddy, homework companion, and zoom photo-bomber!
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PUP COOKIE:
- 1 tbsp peanut butter
- 1/3 banana
- 2 tbsp chicken broth
- 3 tbsp oats
Blend in a single serve blender until smooth. Scoop onto a lined baking sheet. Bake at 350° for 18 minutes. Let cooooool.
The icing is 1 tbsp chicken broth + 1 tbsp arrowroot starch.

Fall in a single bite...without pumpkin?? Oh you b

Fall in a single bite...without pumpkin??
Oh you betcha.
These DIRTY CHAI MINI MUFFINS with toasted marshmallow hats are here for the win 🙌🏼
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I used @jot ultra coffee in this recipe (which is FAB) but feel free to sup espresso or instant coffee.
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gf CHAI MUFFINS
- 2/3 cup mashed sweet potato
- 3/4 cup coconut sugar
- 1/3 cup brewed chai tea
- 1/4 cup greek yogurt
- 1/4 cup coconut oil
- 1 egg
- 2 tsp vanilla
- 1 1/2 tbsp @jot coffee concentrate
- 2 tsp cinnamon
- 1 tsp cloves
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 3/4 cup gf flour blend
Mix the wet until completely smooth. Stir in the spices and dry ingredients. Scoop into greased mini muffin tins. Bake at 350° for 15 minutes. Remove from oven and turn the broiler on high. Slice a marshmallow into thirds (as rounds). Place a marshmallow circle on each muffin top. Brook in the oven for 2 minutes. Let coooool for 5 minutes and enjoy!

It’s been at least three months since our last i

It’s been at least three months since our last iced vanilla latte adventure.
And I’m missing my overall-rocking sisters.
I made muffins.... Want to come over??
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ps: Which muffin recipe should I post first?? Apple Crumble 🍎 or Dirty Chai Latte ☕️

So now that’s is fall, 🍉sugar 👋🏼 should

So now that’s is fall, 🍉sugar 👋🏼 should transition to 🎃🥧spice 👋🏼 .... right??
Regardless, these PUMPKIN SPICE DONUT HOLES are here to say hey hi what’s up hellllloooooo!
And I’m about it.
Like “I made six dozen donut holes on Sunday” about it.
No shame in my basic fall game.
The recipe is below!
Have a lovely Monday y’all 🧡
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PUMPKIN SPICE DONUT HOLES
- 1/2 cup pumpkin purée
- 1/4 cup brown sugar
- 1 egg
- 1/4 cup plain greek yogurt
- 3 tbsp oat milk
- 1 tsp nutmeg
- 2 tsp pumpkin pie spice
- 1 tbsp cinnamon
- 1 1/4 cups @bobsredmill gf pancake mix
Beat the wet ingredients together until smooth. Add the pancake mix and spices. Scoop into mini muffin tins and bake at 375° for 12-14 minutes. Coat in melted butter / coconut oil and toss in cinnamon sugar. YUM.

Waiting for the day when a pile of blondies is big

Waiting for the day when a pile of blondies is bigger than my pile of schoolwork....
Cause that’d be pretty sweeeeet.
These BEOWN BUTTER BUTTERSCOTCH OATMEAL BLONDIES certainly are.
Hope y’all have a lovely Thursday!
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Recipe:
- 1 stick of butter (browned)
- 3/4 cup brown sugar
- 1 banana
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup quick oats
- 1 2/3 cup gf flour blend
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 cup butterscotch chips
- 1/2 cup mini chocolate chips
Brown the butter. Beat together with the sugar and banana. Add the egg and vanilla. Then the dry ingredients. Then the chips. Pour into a lined 7x10 pan and bake at 350° for 25ish minutes. Enjoy!

Next time you’re in an awkward zoom breakout, le

Next time you’re in an awkward zoom breakout, lean on my fav ice breakers: “What’s your family’s go-to vegetable?” and “What’s your spirit vegetable?”
🌱 Veggie preference and identification can tell you a lot about a person...haha
The Wells fam is a green bean and broccoli crew. Classic steamed was what I grew up with, but dude I’m all in on the roasted game now 🙌🏼
Especially when drizzled with lemon juice and @credofoods vegan French Onion dip!
So. Freaking. Good.
Make it.
Devour it.
You’re welcome.
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Toss broccoli florets in olive oil and pepper. Roast at 375° for 20 minutes. Mix 1/4 cup @credofoods with juice from half a lemon. Drizzle over broccoli. Enjoy!

It got back into the 90s here today, but still fee

It got back into the 90s here today, but still feeling all the fall vibes 🍂
So I put off studying to make this beauty - gotta love procrasti-baking!
This MAPLE CINNAMON SPICE PEACH BREAD is the perfect mash up of summer fruit and flavorful fall goodness.
Hope y’all are having a great weekend!
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MAPLE SPICE LOAF:
- 3/4 cup applesauce (room temp)
- 1/2 cup coconut sugar (or brown)
- 1/3 cup maple syrup
- 3 tbsp melted butter
- 1/2 cup roasted mashed sweet potato
- 2 eggs (room temp)
- 1 tsp vanilla
- 2 cups gf flour blend
- 1 tbsp cinnamon
- 2 tsp pumpkin pie spice
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- a peach
Beat together the wet ingredients. Add the dry. Pour into a lined loaf pan. Add chopped peach pieces and some cinnamon on top. Bake at 350° for 50 minutes. Enjoy!
*this bread is DENSE and full of flavor! adjust the spices as needed per your taste buds’ preferences.

This chilly rainy weather has me craving banana pa

This chilly rainy weather has me craving banana pancakes for lunch... that’s an acceptable vibe right?? 🌧
I’m here for breakfast all day every day.
Especially when these babes are involved....
*recipe inspired by @_afreshpurefood
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v/gf Blender Banana Pancakes

Blender BANANA PANCAKES
- 1 cup oats
- 1/2 banana
- 2/3 cup oatmilk
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 flax egg
- 1 tsp baking powder
- 1/4 tsp salt
- 2 additional tbsp ground flax (or chia)
Watch the video for details! But basically just blend everything, let the batter sit for 5 minutes while the skillet heats up, and then cook on medium heat for 3 mins per side. ENJOY!

Grateful for mornings with my new best friend 🐕

Grateful for mornings with my new best friend 🐕🌱

We’re long soooooo close to the long weekend and

We’re long soooooo close to the long weekend and I’m pumped!
So here’s a soooooo close glamour shot of my Chunky Monkey Oatmeal Cookie Bars 🐒
Who else is drooling??
What fun treats should I make this weekend?!
Drop your cravings below...
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MONKEY-ING AROUND COOKIE BARS:
*makes a 9x13 pan - cut amts in half for an 9x9
- 2 sticks of butter
- 1 cup brown sugar
- 1 cup peanut butter
- 2 large bananas
- 1 tbsp vanilla
- 3 cups @krusteaz gf flour
- 2 cups quick oats
- 1 tsp salt
- 2 tsp baking powder
- 1 cup chocolate chips
- 1/2 cup chopped peanuts or walnuts
Cream together the butter and sugar until fluffy. Added the peanut butter, mashed bananas, and vanilla. Cream again. Pour in the dry ingredients. Mix. Stir in the chocolate and nuts. Scoop into a lined 9x13 baking dish. Flatten to the edges. Bake at 350° for about 35 - 38 minutes. Let cool for 20 mins. Enjoy!

A slice every break keeps the zoom fatigue away.

A slice every break keeps the zoom fatigue away.
That’s how the saying goes...right?
I’m rolling with it.
Who’s with me??
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RASPBERRY FIG BANANA BREAD
In a blender, combine...
- 1/2 cup cashew butter
- 3 bananas
- 2 eggs
- 1/3 cup maple syrup
- 2/3 cup oatmilk
- 1 tsp vanilla
In a bowl, combine...
- 2 1/2 cups @bobsredmill gf flour
- 1 1/4 cups quick oats
- 1 1/2 tbsp cinnamon
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/2 tsp baking powder
Pour the wet into the dry and mix. Add 1 1/2 cups frozen raspberries. Pour into a lined loaf pan. Add sliced figs on top. Bake at 350° for about 45 minutes.

When the sunlight hits just right ☀️ Good morn

When the sunlight hits just right ☀️
Good morning Sunday!
Anyone else 1000% team brown butter??
Then these gf BUTTERSCOTCH OATMEAL BLONDIES are the moveeee.
Hope y’all have a lovely Sunday!
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Recipe:
- 1 stick of butter (browned)
- 3/4 cup brown sugar
- 1 banana
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup quick oats
- 1 2/3 cup gf flour blend
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 cup butterscotch chips
- 1/2 cup mini chocolate chips
Brown the butter. Beat together with the sugar and banana. Add the egg and vanilla. Then the dry ingredients. Then the chips. Pour into a lined 7x10 pan and bake at 350° for 25ish minutes. Enjoy!

Our microeconomics professor talked about pies on

Our microeconomics professor talked about pies on Tuesday.
Causing a key lime craving.
Before I knew it, the opportunity cost of ignoring the craving in lieu of other activities became to high.
Knowing my marginal benefit would well exceed the costs, I decided to increase my utility and make the pie.
You bet your bottom dollar it was worth it.
(She types while eating a piece for breakfast....)
Anywhoooooo - this recipe was a total experiment and a little wacky. But it turned out pretty dang fab!
(the filling is dairy-free and the whole thing is gluten free)
Check it out 🌱
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CRUST:
- 2 1/2 cups honey nut @cheerios
- 1 1/2 cup pecan prices
- 3 tbsp coconut sugar
- 1/2 tsp salt
- 4 tbsp melted butter
Pulse Cheerios and pecans until sandy. Add other ingredients. Press into a pie pan. Bake at 360° for 10-12 minutes.
LIME FILLING:
- 1/2 cup lime juice
- 3/4 cup roasted Japanese sweet potato
- 3/4 cup @califiafarms dairy free vanilla creamer
- 3 egg yolks
- 1/2 tbsp lime zest
- 1 tsp vanilla
- 2 tbsp sugar
Blend the sweet potato and creamer together until completely smooth. Add the rest of the ingredients and beat for a minute. Pour into baked crust. Bake at 350° for 25 minutes. Cool on the counter for 30 mins, then in the fridge for at least 3 hours.
WHIPPED CREAM TOPPING:
- 1 1/2 cup heavy whipping cream
- 2 tbsp lime zest
- 2 tsp vanilla
- 1/3 cup sugar
Beat the cream almost until stiff peaks form. Add the zest, vanilla, and sugar. Beat until fluffy and stable. Spoon onto pie and devour.

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