New Post Coming…

Get excited! This post is coming soon:

Screenshot 2016-08-16 at 3.40.42 PM


Find out in the post coming tomorrow at 6:27 AM PST!


New Photos, New Post

Hi everyone, and if you’re new, welcome to Quaint and Lovely. Hope you’re having a great day, and if not, hope you are encouraged by this post.

Oh, look! I forgot to post this pic a while here it is.


Yup, be free and as light as feathers. That’s right…drop your worries and do something that can make you happy. Read this post. Do whatever you need to be happy, glad, grateful

Wow! I feel like I took these pics a while ago, but here I am barely posting them!

1: Yosemite!

2: A bridge on our bike ride

3: The middle of a creek

Thought those would be fun to share.


Oh, there’s this one, too. ^DSC04972.JPG

I love this bracelet^ and especially this emoji. Thanks trevino8677!😜😜😜😜

Thank you everyone for reading this, and of you could, please fill this out below!!

Ahhh, Saturday

Hi readers,

Happy Saturday.


Hello…our photo decided to make itself blurry. Lovely. 😉

❤ Well, have you seen our latest posts?

We started a new series yesterday…

Our series logo. Like it? Like the post.

Check the series out, and our first post….all a click away!

Dreams and expectations for the blog….what are your ideas? Please take this quick poll to help me know what you enjoy best. Thank you.

For the poll, just name your favorite type of post that we do here. Thank you!!

🙂 😉 ❤

Have a wonderful, splendid Saturday and don’t forget to comment because I appreciate it!
<3, The Q&L Main Author


Quaker’s Vanishing Oatmeal Cookie Recipe

I found this recipe on the back of the Quaker Old Fashioned Oats box and found and printed the recipe online:

I did a little adjusting time wise to fit our oven’s needs: I baked them for 14 minutes (!) instead of 8-10 minutes

Made 58 1 TBSP cookies for me!
I just did a quick copy and paste from the website so full credit to

Quaker Oats


    • 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
    • 3/4 Cup(s) firmly packed brown sugar
    • 1/2 Cup(s) granulated sugar
    • 2 Eggs
    • 1 Teaspoon(s) vanilla
    • 1-1/2 Cup(s) all-purpose flour
    • 1 Teaspoon(s) Baking Soda
    • 1 Teaspoon(s) ground cinnamon
    • 1/2 Teaspoon(s) salt (optional)
    • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 1 Cup(s) raisins

      Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

The cookie dough
The cookie dough
On the pan
On the pan
In the oven!
In the oven!
  • These cookies turned out SOOOO good. Oh my goodness good. No joke. Thank you Quaker!


***My mom found this recipe from The Frugal Girl.

2 1/3 cup warm water

1/4 c honey

4 tbsp butter (melted)

1 1/2 tbsp yeast

2 1/2 tsp salt

3 c whole wheat flour

2 3/4 c all purpose flour


Mix 1 c whole wheat flour, 1 c white flour, yeast, and salt in the mixer.

DSC02897 DSC02898 DSC02899 DSC02900 DSC02901

Add warm water, honey, and butter (melted).

DSC02904 DSC02903 DSC02901 DSC02905

Mix in remaining wheat flour, and add enough white flour so your bread is kneadable and non-sticky!!


Next, get your hands ready to be sore!! Knead this sucker for 5 minutes!

Sounds easier than it looks.

Put the dough back in your mixing bowl, cover with damp dishcloth, and set in a warm place for 45 min.

Punch the dough and divide it in 1/2, and and roll each 1/2 into a rectangular shape. Roll each loaf up and place into a 9×5 bread pan (loaf pan).

Cover the loaves with damp dishcloth and let it rise for 30 min.

Bake in 350 degree F oven and bake for approx. 30  min (we do 37), it just depends on the oven.DSC02909

Enjoy your bread, and thanks, The Frugal Girl!!