All posts filed under: Fall

White Pumpkins And Eucalyptus

This is my last attempt at a fall tablescape. I removed the navy and smaller white pumpkins from the center. I added additional eucalyptus for the large white pumpkins to sit on top of and then used the smaller white pumpkins as place setting toppers. I experimented with greenery and pumpkins on top of the china cabinet, but I was not a fan. The china cabinet is just too tall. I originally thought I would paint or modge podge chinoiserie fabric onto these white pumpkins but I am afraid I would ruin them. However, I am not thrilled with the overall look of these pumpkins. Oh well, I already removed the tags. I decided the foyer table was too busy so I left the fall floral arrangement but removed the pumpkins and eucalyptus picks. All the glassware and chinoiserie pieces seem to fill the table adequately. Every time I would walk by the dining room table and the foyer table I would think that they both looked a little busy. So I removed the pumpkins …

Fall Wreath

The day I made the mauve, navy, and blush floral arrangement, I also made the front door wreath. I wanted something that would show up on the black door and would coordinate with the interior decor. I found white pumpkin picks at Hobby Lobby, as well as eucalyptus garland, deep blue flowers, and white floral stems. Instead of purchasing a new straw or vine wreath, I dug out an old grapevine wreath I had made years ago and had never used. I used fishing line to secure the pinecones (I raided my Christmas pinecone stash) and the garland. Since these pictures were taken, I have added a little more greenery to the wreath just to cover the bare spots and give it a little more fullness.

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 …