All posts filed under: Fall

Fall Decor

We did not move into our new home until mid-Novemeber. Instead of unpacking and organizing all the Christmas decor, I started decorating for Christmas as I found decor. I have never decorated for the fall season before so I was starting completely from scratch. Of course I went to Pinterest first to find some inspiration. I have all the blue and white decor so I wanted to see how other people mix fall colors in with their chinoiserie accents. The rugs in the dining room and foyer are colorful but mostly burgundy and navy blue so I wanted to avoid the orange and other typical “fall colors.” I found a couple of fall floral arrangements using mauve, peach, navy blue, and deep red. I skipped the peach but liked the mix of soft pale colors and deep moody blues. I went to Hobby Lobby first. I found white pumpkins, pumpkin picks, greenery picks with tiny pinecones, eucalyptus garland, and navy blue pumpkins. Hobby Lobby’s “fall floral” was limited to typical fall colors as well as …

Pumpkin Cake Muffins

Recently, I was browsing Pinterest and came across a recipe claiming two ingredients could make delicious, healthy muffins. After making a gunky mess, it was confirmed that in this case, it was in fact untrue. I ended up with a batter so thick there was no way I was going to get muffins as promised so I added some ingredients and ended up with these pumpkin-cake-textured muffins that are pretty good, especially with a cup of coffee. Ingredients 1 Box Spice Cake Mix 15 Ounce Can of Pure Pumpkin 2 Eggs 3 Splenda Packets 1 Tablespoon Nutmeg 1/2 Tablespoon Cinnamon 1/2 Cup Water Directions Preheat oven to 375 degrees. Spray a muffin pan cups with non-stick spray or line with muffin tins. In a large bowl, whisk two eggs. Add spice cake mix, pure pumpkin, and beat mixture with a hand mixer. Add three Splenda packets, nutmeg, cinnamon, water, and beat until smooth. Scoop spoonfuls of mixture into muffin pan cups ( I ended up with 18 muffins). Bake for about 15 minutes or until an inserted …

Pumpkin French Toast

This recipe comes from Blogilates. I love all things pumpkin and wanted to give this recipe a try. I used Silver Hills Sprouted Whole Grain Little Big Bread. I’ve been reading Michael Pollan’s book In Defense of Food which has really freaked me out (all this processed food is killing us) so I tried to find a bread with real ingredients. The Blogilates recipe says to use coconut oil on medium-low heat but my slices got really soggy so I suggest using medium (or even medium-high) heat and not placing the slices in the pan until the pan is really warm. Also, wait till your pan is warm before dipping your bread in the pumpkin mixture (I dipped mine and let them sit, which probably contributed to the sogginess). Ingredients  2 slices of bread 1/2 cup canned pumpkin 1 egg 1/2 cup almond milk Cinnamon 1 packet of stevia Directions: Mix the egg, almond milk, canned pumpkin, cinnamon, and stevia in a bowl til smooth. Spray your pan with cooking spray or coconut oil and set to medium heat. Once …

Pumpkin Pecan Pie

This year we were asked to join two other couples and their children for Thanksgiving. So, I made desserts. One of them was this pumpkin pecan pie with homemade pie crust. It was the first time I have made a pie crust and I was really nervous that it wouldn’t stay together but it did and I was very proud of myself. I modified this recipe for the pie filling and modified this recipe for the pie crust. Ingredients for Pie Crust 1½ cups all-purpose flour ½ teaspoon salt ¼ cup vegetable shortening (I used a Crisco All Vegetable Shortening Baking Stick) ¼ cup butter 4-5 tablespoons ice water Directions Butter a 9-inch pie plate or skillet and set aside. In a large bowl, combine the flour and the salt. Cut in the shortening and butter with two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed. Put the dough onto a lightly floured sheet of plastic wrap and …

Taco Soup

Everyone has a taco soup recipe and here’s mine. I’m sure it is pretty similar to yours. It’s delicious and hearty and filling. I use a little shredded cheddar and monterey jack cheese and a tablespoon of fat free sour cream so it is kind of healthy. Unfortunately, it has a lot of vegetables in it so I am the only one in my house that eats it which means I don’t get to make it very much because after eating an entire crock pot full of soup by yourself you kind of get your fill for a while. I use the canned Daily Chef All Natural Chicken Breast from Sam’s Club. The next time I make it I may brown ground beef and add it instead of the chicken. Ingredients 1/2 white onion (finely chopped) 1 can chili beans (drained) 1 can black beans (drained) 1 can whole kernel corn (drained) 1 can Rotel (diced tomatoes with green chilies) 1 can diced tomatoes 1 packet taco seasoning 1 packet ranch seasoning 1 can chicken …