Well, hello fall! I’ve wanted to do a post on my favorite fall things, but with the temps hovering in the high 80s and low 90s here in Dallas, honestly, it’s been hard to get motivated. I’m hosting a couple of big events at my home in the next two months, so I’m on the lookout for some beautiful, classic additions to my fall decor, and I need your help! In the empty nest, I tend to opt for decor that can work all through the fall season, rather than decorate separately for fall, Halloween, and Thanksgiving, and I use more of a harvest/thankfulness theme. Do you do that too?
After our nest emptied, Bob and I knew our house needed an update, so we donated our tired family room furniture and invested in new. In a world where everyone I knew was redecorating in white everything, yours truly (color-lover extraordinaire!) opted to compliment her warm yellow walls with a decor of blue and white, with pops of pink! (You can check out a few pictures in this post.) So, I’m really on the hunt for fall decor that brings in pops of blue. The only problem? I can’t decide and I need some help from you all!
Today, I’m sharing a few of the beautiful items I’ve found, along with my sweet friend Gail’s fabulous pumpkin loaf recipe.
Last year about this time, my friend Gail brought me her Harvest Pumpkin Muffins, immediately transporting me to a beautiful place of autumn leaves, pumpkin patches, and crackling fires. (Everybody needs an empty nester friend like Gail, amirite?) After eating the muffin she brought for me, as well as the one she brought for my husband (!), I emailed her immediately and asked if she would let me share the recipe with you. She said yes and promptly sent it to me, with the recipe in an appropriately rust-colored autumnal font. Of course, she did. Incidentally, at this very moment, Gail is on a photography tour of fall foliage with her husband. Of course, she is. #goals
Gail’s Harvest Pumpkin Loaf
(Makes one loaf or 12 muffins)
½ cup butter – softened
1 cup sugar
¾ cup canned mashed pumpkin (1/2 can)
1 cup chocolate chips (or more!)
1 ¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon ground cloves
Cream butter, gradually add sugar beating well. Add eggs 1 at a time. Combine flour and spices. Add to creamed mixture alternately with pumpkin beginning and ending with flour mixture. Stir in chocolate chips. Pour into 1 9x5x3 inch greased loaf pan or muffin cups. Bake at 350 degrees for 1 hr. or 22-25 min. for muffins. (Use the wooden toothpick test to make sure they are done.)
I hope you love this recipe! Now that we’re in a thoroughly autumnal mood, I thought I would share some of the beautiful fall decor I’ve found. See the bottom of this post for all of my darling finds!
Julie from Atlanta, one of Empty Nest Blessed’s readers, sent me these photos of the dough bowl on her kitchen island, which she changes up seasonally. (She noticed on my Instastory that we both had long islands in the center of our kitchens.) The top photo features her fall decor, and the bottom one demonstrates how she styles it for spring. I absolutely love this idea and am totally going to copy it! Thank you, sweet Julie, for sharing. I”ve linked a couple of dough bowls in my fall decor faves below.
Happy Fall, y’all,