Blog posts, like the spaces and places in the home, benefit from seasonal updating. If you’re like me, all things fall home decor and recipes counts as a conversation worth having and a blog post worth reading.
Fall home decor and recipes suited for cozy days into evenings and scrumptious snacks and meals scripts a feels good to be home narrative.
Oh, what fall fun we decoristas have when we are:
Setting seasonal tablescapes.
Developing, delighting in, and discovering recipes big on the flavors of the season.
Decorating the interiors and exteriors of house, heart, home, and hearth.
Great serving pieces, serving trays, compotes, set of table linens, throw pillows, lamps, wall accents, rugs- it doesn’t take a complete space overhaul or remodel to introduce texture, color, or pattern of the season to your interior or exterior home decor.
Don’t forget the menu.
Talk about one of the most delicious ways to welcome fall home decor and recipes to a new season!
Let’s take a look at this season’s Gotta Have It list.
Cozy is a delightful guest- one who never wears out its welcome. Designing a cozy setting is not an exercise in difficulty.
Warm colors mingled among textured accents, collected finds, and antique pieces, set against the backdrop of layers of soft and comfy candlelight or a crackling fire in the fireplace, invite cozy to settle in and stay awhile.
Bring a little pumpkin of your favorite spice and scent to your fall soiree.
Getting into the fall of it all is fun, keeps things decoratively interesting, and doesn’t have to break the bank.
Time spent in the kitchen at fall is time spent in the presence of the comfort of home.
Late summer into early fall sunsets casts shadows full of nuance ready to shadow dance with rich colors, patterns and textures that highlight the very best of the season.
If I didn’t know better, I would think wooden dough bowls strictly exist for housing a natural bounty of fall’s most gorgeous finds.
Rich warm colors perfectly accentuate indoor and outdoor spaces prime for feathering in seasonal splendor.
Rework a display you’ve enjoyed during the previous season with a simple addition to and subtraction of.
Red and yellow tropical Proteas as a stand alone or complementing accent add seasonal color, and look absolutely smashing with a bouquet of foliage.
When creating a fall –autumn inspired arrangement, I like to let the flora fall where they may.
Frankly, it plays up the natural aspect of the season which advances the uncomplicated yet beautiful effect you’re going for.
The thrill is in the hunt, and hunt I’ve done over the last two weeks for new and vintage items for fall decorating.
Staying close to home and heart with home decor accessories selections in a vintage and antique theme comes naturally to my tastes.
Fall feasts reminds me of a neighbor friend who is known for a strict and steadfast entertaining rule she swears by.
She is of the belief it is in poor taste and the epitome of bad entertaining manners to have an empty cake stand or cake plate set out on the buffet or sideboard when having guests over.
Far be it from me to argue with that particular entertaining principle, so allow me to play the fall baking fairy furnishing y’all with my apple nut cake recipe complete with sprinkles of cinnadust.
This classic recipe is a c’est si bon fall favorite, and is cake stand or plate worthy.
Apple Nut Cake
1 cup vegetable oil
2 cups granulated sugar
½ cup brown sugar
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon lemon juice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 cup chopped pecans
½ cup applesauce
3 cups fresh apples, peeled and sliced
½ cup firmly packed light brown sugar
¼ cup butter or margarine
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
½ cup chopped pecans
Peel and slice apples. Add brown sugar, nutmeg, cinnamon, ground cloves and lemon juice to apples coating well; set aside. Mix together sugar and oil. Add the eggs and beat until creamy. Add vanilla. Combine salt, baking powder, baking soda and flour together.
Introduce dry ingredients in small amounts to sugar and oil mixture. Next, add apples, applesauce and chopped pecans and mix by hand.
Bake in greased and floured Bundt pan in 350 degree oven for approximately 1 hour or until toothpick inserted in center comes out clean.
For the icing:
In a medium saucepan bring brown sugar, butter, and milk to a boil over medium heat, stirring or whisking constantly. Boil for one minute continuing to stir or whisk constantly.
Remove from heat and add vanilla. Add powdered sugar and stir or whisk until smooth and continue until it begins to thicken slightly. Immediately drizzle over cooled cake. Top with walnuts or pecans.
As a tasty bonus, I’m adding my recipe for Great Northern Bean and Chicken Soup as a culinary accompaniment to the antique white pumpkin soup tureen on my Gotta Have It list.
Great Northern Bean and Chicken Soup
2 tablespoons butter
1 medium onion, chopped
1 cup carrots, peeled and sliced
3 stalks celery, diced
1 bay leaf
1 teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon minced garlic
2 cans Great Northern beans
1½ cups cooked chicken, shredded
1 32 ounce box chicken broth
1 chicken bouillon cube
2 cups water
Melt the butter in Dutch oven (or just toss the butter in with the veggies like I do). Add the sliced carrots, chopped celery and chopped onion. Sauté until onions become translucent.
Add shredded chicken, beans, bay leaf, garlic, paprika, salt and pepper. Stir to incorporate all the flavor goodness together. Add water, bouillon cube and chicken broth bringing to a boil.
Once a good bubbling boil is reached, reduce heat to low and allow soup to simmer for 45-60 minutes.
Remove the bay leaf and serve with crackers or cheesy cornbread.
Spicy sea salt and black pepper crackers add a touch of the all important c’est si bon.
While we’re on the subject of crackers, fall, cozy, snacks, and seasonal goodness, let’s pumpkin cheese ball this fall recipes thing up.
Pumpkin Cheese Ball
2 8 ounces pkg. cream cheese, softened
2 cups extra-sharp cheddar cheese, finely shredded
¾ cup canned pumpkin
¼ cup butter, softened
2 tablespoons minced fresh sage
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
Combine cream cheese, 1¼ cups cheddar cheese, the pumpkin, butter, sage, paprika, garlic powder, and ¼ tsp. each salt and black pepper. Beat with a mixer on medium until fluffy.
Chill, covered, 4 to 24 hours.
Wrap in plastic wrap and shape into a ball. Unwrap; roll ball in remaining ¾ cup cheddar. Serve with crackers.
To shape into a pumpkin:
After rolling the cheese ball in the remaining cheddar cheese, rewrap the ball in plastic wrap. Place a few rubber bands vertically around the cheese ball to form ridges. Chill 30 minutes.
Is there a hint of fall in your part of the world?
Embrace the beauty and the taste of fall and give it a welcome home, old friend shout out from me.