So many of us who enjoy interior (and exterior) decorating know it to be an absolute labor of love.
Decorating home and hearth in a manner which best reflects the current season focuses on warming up your decor with an item or two depicting nature inspired colors, patterns and textures visually aligned with this time of year and pieces that simply speak settle in to the senses.
Many of us are still in full summertime mode and loving every minute of it. Skipping the best of one season to leapfrog to another runs the risk of taking all the fun out of seasonal updating and decorating, and we certainly don’t want that to happen.
Small touches make a big impact to your dominant décor style accomplishing the intended purpose of seasonal decorating- to create standout statement vignettes, spots, and corners ready to capture the eye and the essence of the current season.
Shipping delays, supply chain snafus, Halloween candy shortages (say it ain’t so, Hershey’s), and price increases all around breeds an earlier than normal buy it now while it’s available and affordable retail response.
Granted it’s seasonal updating and decorating we’re talking about and not meat and potatoes (and fuel) concerns, but we decoristas do find so much joy in the time honored tradition of seasonal updating house and home and porch and patio for each new season.
Here’s my it’s only August but I’m getting ready fall décor preview complete with first impressions, must have classics, and the splendor of the season plan to bring it home.
Beat butter, sugars, and salt together until light and creamy. Beat in the egg and vanilla until combined. Fold in the flour.
Divide the dough in half, shape both halves into disks, wrap in plastic, and refrigerate for at least 1 hour.
Preheat the oven to 400°F. Grease (or line with parchment) two baking sheets.
Flour the work surface. Working with one disc of chilled dough at the time, roll it out to approximately ¼” thick.
Lightly brush a coating of flour onto both the dough and the springerle mold. Press mold firmly into the dough making a deep impression. Remove dough filled mold and cut around the design with a knife. Place each cut cookie on prepared cookie sheet.
Bake for 8 to 10 minutes or until lightly golden around the edges. Allow baked cookies to cool either on cookie sheet or wire racks.
Store cookies in an air-tight container. Cookies will keep for 1 week.
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 is a conversation worth having and a blog post worth reading.
We’ve had a subtle preview of fall between hurricanes thanks to cooler mornings and noticeably shorter days here in the deep South.
I makes no excuses or apologies for my gush for what I’m convinced is the absolute best time of the year on all points weather, decorating, entertaining, baking, cooking and tailgating.
That’s the great thing about favorite things- they compel us to share the excitement.
Many of the new seasonal activities we normally take part in will be a celebration of fall fun and feast at home.
Fall home decor and recipes suited for cozy days into evenings and scrumptious snacks and meals scripts a feels good to be home narrative.
A great serving piece, serving tray, compote, set of table linens, throw pillows, lamp, wall accent, rug- 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.
Oh, and 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.
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 soft and comfy candlelight or a crackling fire in the fireplace, invite cozy to settle in and stay awhile.
Cozy is a delightful guest- one who never wears out its welcome.
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.
Natural touches such as seasonal foliage picked from your yard or garden and housed in rustic crocks, vintage silver pieces, or basic glass jars bring the beauty of fall to a tabletop or vignette near you.
As one who always includes setting and staying within budget when selecting, suggesting, and sourcing home décor accents and accessories for clients as well as myself, I love the endless possibilities afforded by decorating with items found at home, in nature (the best arts & crafts store going!), farmers markets, and the flower and produce departments of local grocery stores.
This week finds me tuned into fall decorating inspiration 2018.
Warming home and hearth with seasonal updates for fall in this the season of cozy colors, textures, and patterns appeals to my penchant for gifting the home, eye and heart with the much anticipated unveiling of the best the third season has to offer.
I associate autumn with checking the how many days until autumn (or fall) countdown timer every day from the first day of August until the official first day of fall.
I’ve broaden my when will fall get here consults to include the SmokyMountains.com fall foliage prediction map.
Louisiana and the deep South is estimated to experience the peak color for fall on November 19.
Until the real color deal arrives, nandina leaves color my world with a hint of autumnal color.
Our sense of sight, smell, hearing, taste, and touch is naturally heightened by autumn’s splendor.
My East Tennessee roots run as deep as the fall foliage colors in full peak season, naturally leading me to check hotel availability in the Pigeon Forge area and the happenings at a Gatlinburg jewel, the Buckhorn Inn.
The above image is of the Transferware vegetable bowl I bought last year on one of my late October treasure hunts.
When I spotted the A Welcome Inn sign in the pattern, my mind immediately engaged in a lightening round of I associate autumn with.
I associate autumn with a Transferware vegetable bowl placed upon the Thanksgiving table.
A framed print of Grace by Eric Enstrom hung on wall of my grandparent’s dining room and never fails to take me home.
Thanksgiving holidays spent in East Tennessee at my paternal grandparents house included aunts, uncles, and cousins from Illinois, Michigan, Georgia, and surrounding Tennessee towns gathered together in Fountain City to break cornbread together.
We lovingly referred to it as hillbilly old home week.
I admit to checking the fall countdown clock several times this afternoon. An obvious love of the fall/autumn season drives my thoughts, naturally inspiring me to get with the decorating in full fall colors flaunt program.