Pumpkin, spice, and everything nice fills the early autumn air as we enjoy trying new recipes in the kitchen. An abundance of color graces the table and spreads throughout the house as we make the transition to fall decor. The garden will be prepared this week for the long winter ahead, and we mixed end-of-season blooms in with a colorful hothouse bouquet.
The vase is a favorite of ours, and was picked up at a consignment shop. One of our favorite pastimes is to visit antique and consignment stores for little treasures. It takes time and patience to unearth pieces you know you will keep for good, long time. In fact, except for the candle, all the fun little items in the image below are consignment-shop finds.
We often mix silks with real flowers to give arrangements a little extra something. The silks also come in handy during the long, non-growing season. The hydrangea below is from the limelight we planted this year. It produced a beautiful bush of blooms for its first season.
This delicious Pumpkin Spice Mini Cake recipe is courtesy of Victoria Magazine's Fall Baking 2020 issue. Their Special Issues are among our favorites, especially the holiday and baking editions.
The cakes are moist and carry plenty of flavor, without overpowering. There's a nice balance of pumpkin and spice in this recipe. Of course, we added a touch of allspice for an extra little "punch."
These tasty treats need no embellishment beyond a simple dusting of confectioner's sugar.
The plates, partially hidden beneath the cakes, feature a hawk (could be an eagle) and a bear. These were also picked up at a consignment shop, but searches online will bring up a variety of adorable cabin-style dishes. We've provided a fun recommendation at the end of this post.
Every bite manages to be both light and rich. The cake turned out nice and moist, and other than the additional of 1/2 tsp of allspice, we didn't modify the recipe.
Enjoy, and thank you for visiting!
Especially for you!
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