Parades O’plenty line streets and sidewalks, balls and beads fascinate and decorate, a neighborhood block party fais do-do invites new traditional to the party, and coiffed and costumed furry friends proudly parade in mutt strut second line regality.
Homes adorned in colors of Carnival greet and treat revelers to a krewe of house floats exhibit.
Crawfish boils give plenty of reasoning and seasoning for passing a good time.
Mudbug in Blue by Dave the Builder garners Mardi Gras scenes from home attention.
Our version of a King Cake party looks something like a late afternoon tea party but with Community Coffee dark roast served black and strong.
Considering how much we do love our King Cakes, I thought a spin on a classic a delicious deviation.
Fluff pies whip up super easy and delicious.
Purple, gold and green sparkling sugars and a plastic King Cake plastic baby completes the decoration portion of this Mardi Gras dessert creation.
Giving thought to fluff flavor, the hands down choice was as obvious as the powdered sugar on your beignet.
White chocolate it is!
Mardi Gras White Chocolate Fluff Pie
1 9″ graham cracker crust
1 8 oz container whipped topping
1 3.5 oz box white chocolate instant pudding & pie filling
1-1½ cup cold milk
sparkling sugars in purple, gold and green
plastic King Cake baby
In a large mixing bowl, add white chocolate pudding mix and milk. Whisk until pudding reaches thick consistency. Gently fold in the whipped topping to incorporate.
Spread fluff mixture into the graham cracker crust; cover with plastic wrap.
Chill covered pie for at least 4 hours to set.
Before serving, decorate by dusting top of pie with purple, gold and green sparkling sugars. Garnish with a plastic King Cake baby and enjoy!
Letters To Santa Painted Metal Mailbox Copper Finish
Well deck the halls- I just heard the Hershey’s Kisses commercial with the bells ringing ♫We Wish You A Merry Christmas.
It’s official- the holidays are here!
Folks, this recipe for Pumpkin Coconut Fluff Pie is easy to make and impressive to serve.
Pumpkin Coconut Fluff Pie
1 9″ graham cracker crust
1 8 oz container whipped topping
1 3.5 oz box vanilla instant pudding & pie filling
1 15 oz can 100% pure pumpkin
½ cup sweetened coconut flakes
1 tsp. vanilla
1 tsp. pumpkin pie spice
1 tsp. ground cloves
½ tsp. ground nutmeg
In a large mixing bowl, add pure pumpkin, vanilla pudding mix, coconut, ground cloves, ground nutmeg and pumpkin pie spice. Using a wooden spoon, stir ingredients until combined.
Next, add vanilla and whipped topping. Fold until incorporated.
Spread the pumpkin fluff mixture into the graham cracker crust; cover with plastic wrap.
Chill covered pie for at least 4 hours to set.
Before serving dust the top of the pie with additional pumpkin pie spice.
Things are beginning to get busy as it does at the holidays.
Temperatures have dropped to baby, it’s cold outside numbers, family is on the holiday road heading home, and my kitchen cabinets and countertops runneth over with holiday dinner fixings to which I am most grateful.
Enjoy the process and the holiday treasures and tastes, dear friends.
Apples and spices, fresh lemon and rum extract, refrigerated pie crust (easy is the name of the game) and sprinkles of sugar mix and mingle in a flavor gala befitting a recipe you’ll label a must make.
Pie crust will roll out better if allowed to be at room temperature for ten minutes. Roll pastry out onto parchment paper lined cookie sheet.
In a large bowl combine apple slices, lemon zest, lemon juice, flour, allspice, nutmeg, almond extract, granulated sugar and salt.
Lightly dust center of pie crust with flour mixed with allspice and nutmeg.
Pour filling into the center of the crust.
Gently fold the border up over the edge of the apple filling.
Pleat crust with fingers to create a border design.
Brush border with egg.
Next, sprinkle border with coarse sugar.
Bake for 25 minutes or until crust is golden brown.
Tradition beckons the baking of the first Apple Nut Cake of the season.
Trying out a new recipe or whipping up one tried and true celebrates the taste of the season and dishes cozy toasty fall happenings.
On a personal note, I would like to ask my dear readers to please be patient with me as I slow the frequency of postings at this time due to devastating health news received over the last two weeks. Prayers for comfort and strength are most appreciated.
Don’t you love when an item you’re sure will work does just that.
Our welcome fall home 2022 wishlist is almost complete.
Vintage or in the style of vintage prints never fail to catch my eye.
Tennessee has really been on my mind and heart of late.
I purchased my first Anton Pieck print from an antiques shop in East Tennessee thirteen years ago, and last week I purchased this vintage Anton Pieck 3D Paper Art print of “The Ship” to add to the collection.
Hunting dog prints hung throughout my grandparent’s house, and the vintage porcelain figurine immediately took me back so in the cart it went.
Between lawn and garden this and whipping up holiday eats and treats that I found I spent a hunk, a hunk of burning love of the holiday watching movie trailers and sneak peeks from the soon to be released Baz Luhrmann’s Elvis.
Note to self: Add Burning Love by Elvis Presley to your Spotify summer grooves and tunes playlist.
Once the candle was lit, it burned at a measured rate. When the flame met the clip and went out, time was up! Candle by the Hour™ brings back this novel concept as a worry-free way to illuminate and decorate your home.
To use, just feed up to 3″ of the pliable eco-friendly beeswax coil through the clip and light the wick. The natural beeswax will melt at approximately 20 minutes per inch, providing up to an hour of light at a time.
Cylinder drum accent tables placed in strategic areas in and around Dave the Builder’s man cave serve a stylish purpose for game day and beyond.
5pc TV Tray Set
Tossing it back to the heyday of the TV tray with an updated color choice is is this 5 piece tray set.
Set up, serve, and store away.
These bronze finish resin figurines from Hobby Lobby can be used over and over again which makes it a super affordable Super Bowl decorative accent.
In this neck of the woods where mild winters allow magnolia trees, Ligustrum’s, and your basic garden variety greenery to maintain color and growth, cuttings and clippings are readily available for centerpiece arrangements.
The cuttings and clippings make a nice showing on their own, but really kick the look up a notch when mixed with a couple of fresh bouquets from the supermarket floral department.
Another inexpensive decoration involves glass cylinder container(s) from the dollar store and a couple of packages of decorative accent gems with just enough blue to contrast and complement the Rams team color.
Fill containers with crinkle cut paper shreds in team colors.
Top it off with a football and there you go.
It’s not about how much it cost, but the wow factor it creates.
Pick up a pack of coaches/referee whistles for this next idea.
Feed black and white ribbon through the whistle ring and tie around the handles of these black and white ceramic soup mugs in referee fashion.
Serve on black melamine plates or plate charges or ones associated with your team’s colors.
The ever popular cheese platter and charcuterie board goes into the Super Bowl snack hall of fame.
Variety is the spice of life and the rule of the cheese charcuterie board. Work with what is available, on sale, and in season.
Here’s the items that make the tray:
One sharp, one mild, one soft, and one blue cheese.
Next, I select a trio of in season fresh fruits such as grapes, dates, berries, and apples. Dried apricots and dried cranberries round out the category.
Good olives and pepperoncini complement well, too.
Creole pecans and mixed nuts bring the kick and the crunch.
Place pecans on a baking sheet. Drizzle melted butter over pecans, hit them with a generous sprinkling of Creole seasoning, and bake at 350°F for 20 minutes. Let cool and serve.
Dates, figs, honey and hot pepper bacon are my jam.
An assortment of crackers and breads of your preference.
Pick up a bag of crostini in the bakery department at Walmart, a box or two of the house brand of entertainment cracker selection (good crackers!), and complete the pass me some of those picture with the crowd pleasing trifecta- pretzels, corn, and tortilla chips.
Prosciutto, salami, and thin sliced smoked turkey enter the field as power proteins.
Dip is the official unofficial food of the Super Bowl soiree.
Four quarters, four dip recipes.
Copycat Chili’s Queso (Slow Cooker Version) from Creme de la Crumb is a Super Bowl appetizer tour de force.
This baby is easy, slow cooker easy, and a crowd pleaser.
Crank up the oven, follow the package directions, mix up dipping sauces in sweet and savory flavors, add to individual ramekins (COVID safety practices and general double dipping penalties), and serve.
Good old fried chicken from the deli department of your local grocery store qualifies as a can’t go wrong choice of game day offerings.
Games people play before, during, and after the game-
Happy first day of fall, fellow fall loving friends! Along with the elation over fall’s arrival, the inspiration it offers, and the seasonal colors on parade fascination associated with the third season, homey seasonal decor finds in rich hues and flavorful tastes frame this picture perfect season.
The excitement surrounding the first day of fall compares to Christmas day in my book.
I’m selecting songs for a fall into autumn playlist, and the big blue gumbo pot is ready for the c’est si bon celebration of the season and its cornucopia of seasonings.
Y’all know my affinity for taking a photo and replicating it with in the style finds. Well let me just say how taken I am with this bountifully beautiful display created by event designer Keith Robinson as featured in Flower Magazine.
Wood Cake Stand – Hearth & Hand with Magnolia
I can’t locate a recipe for pecan pie from Mr. Robinson, but I use the Homemade Pecan Pie recipe from Karo Syrup, so classic it is.
Homemade Pecan Pie
1 cup Karo® Light OR Dark Corn Syrup
1 cup sugar
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1-½ cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
Grab a jar, tumbler, or goblet and working in layers begin with crushed cookies (vanilla wafers, gingersnaps, graham crackers- all delicious choices).
Next, add a generous tablespoon of the maple pudding mixture.
Repeat with another layer of crushed cookies and complete the dish with a final addition of the maple pudding mixture.
Top with a dollop of whipped topping, a drizzle of pure maple syrup, and walnuts or fresh Louisiana pecans.
The delicious proof is in the pudding.
Gorgeously anticipating fall’s color rich-seasonally tasty arrival on this blog post writing afternoon makes for perfect blog post writing conditions.
That and streaming The French Chef with Julia Child featuring three French favorites:
Tarte aux Pommes Classique
Tarte des Demoiselles
Tarte Tartin starring apples, cinnamon, and butter- the fall baking trinity.
Julia Child is a classic, her personality endearing, and her recipes favorites in the Places In The Home test kitchen.
Between the show, recipes, and hint of crisp in the air I’m inspired to add her Tarte aux Pommes to my must make for fall recipe file.
Tarte aux Pommes
10-inch partially cooked pastry shell
4 pounds cooking apples
1 teaspoon lemon juice
2 tablespoons granulated sugar
1/3 cup apricot jam/preserves
1/3 cup Calvados, rum or cognac (or 1 tablespoon vanilla)
2/3 cup granulated sugar for topping
3 tablespoons butter
½ teaspoon cinnamon
Preheat oven to 375F. Quarter, core, and peel the apples. Cut enough to make 3 cups into 1/8-inch lengthwise slices and toss them in a bowl with the lemon juice and sugar. Reserve them for the top of the tart.
Cut the rest of the apples into rough slices. You should have about 8 cups. Place in a pan and cook over low heat for about 20 minutes, stirring occasionally, until tender.
Beat in apricot jam, Calvados, sugar, butter, and cinnamon. Raise heat and boil, stirring, until applesauce is thick enough to hold in a mass in the spoon.
Spread the applesauce in the pastry shell. Cover with a neat, closely overlapping layer of sliced apples arranged in concentric circles.
Bake in upper third of preheated oven for about 30 minutes, or until the apples have browned lightly and are tender. Slide the tart onto a serving dish and paint over it with a light coating of apricot glaze. Serve warm or cold with whipping cream or a scoop of ice cream.
½ cup apricot preserves, forced through a sieve
2 tablespoons granulated sugar
Stir the strained apricot preserves and sugar over moderately high heat until thick enough to coat the spoon with a light film, and the last drops are sticky as they fall from the spoon (225-228 degrees on a candy thermometer). Do not boil past this point or the glaze will become brittle as it cools.
Apply the glaze while it is still warm. Unused glaze will keep indefinitely in a screw-top jar.