Happy, Blustery Fall Day Y’all!

I love this time of year. I always have these grand ideas for Fall decorating. You know – corn stalks, bales of hay, loads of pumpkins…(sigh). I still like to decorate for fall, but I now put just a few Halloween items out. And I strategically plan for items that can easily be removed, with the remainder of the fall decor items left in place through Thanksgiving… then quickly whisked away and poof! Christmas decorations magically appear!   Aaargh!!!

I always feel like once October is over, well, you can pretty much start making your Christmas decorating plans, purchasing your coordinating wrapping paper, stocking up on big bolts of ribbon for all of the wrapped packages. It’s always  one big blur after Halloween, so might as well enjoy fall a little – right?

So, without further adieux – Here are some of my fall primping pics from around the house.

Front Door

Front Door

Front Entry Way

Front Entry Way

Touch of Fall in the dining room

Touch of Fall in the dining room

Pumpkin spiced candle surrounding by little pumpkins

Pumpkin spiced candle surrounded by little pumpkins

Fall decorations on entry way table

Fall decorations on entry way table

A happy fall welcome by our front porch

A happy fall welcome by our front porch

And, to end on a sweet note, here’s a recipe for DE-Li-CIOUS pumpkin pie cupcakes from 58 Day Dreams blog  I made these for my sister’s birthday and got rave reviews.  I served them with whipped cream and fresh nutmeg grated on top!

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.


Happy Fall Y’all!


3 thoughts on “Happy, Blustery Fall Day Y’all!

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