It’s that time of year! Ninety degree temps are FINALLY ending. Pumpkin everything line the aisles at Target. And I’m making my home FALL-ready.
While some of you are celebrating with Pumpkin Spice Lattes, apple orchard visits, or Halloween costume plans – I’m dreaming of a cozier Home. Excitement hits me as soon as the calendar reads September 1st and the trees drop their leaves effortlessly.
Here are a few ways I’m experimenting in my own Home…
Throws and overstuffed, velvety pillows feel fall-ready.
Over-stuff your throw pillows by using two feather inserts to make them extra luxurious. No one wants a wimpy pillow!
Mums on the balcony scream fall-ready.
Black doors and bronze hardware are fall-ready.
DIY potpourri from Pinterest smells fall-ready from the kitchen.
And here is my favorite fall-ready recipe!
Pumpkin Chocolate Chip Bread – Cooking Light
2 c. sugar
2 c. canned pumpkin
1/2 c. canola oil
1/2 c. vanilla yogurt (I used any yogurt I have on hand)
4 large egg whites
3 c. flour
2 t. cinnamon
1 1/4 t. salt
1 t. baking soda
1 1/4 c. chocolate chips (I use Ghiradelli milk chocolate)
Pre-heat oven to 350 degrees. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into measuring cups and level off with knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture and stir just until moist. Fold in chocolate chips. Spoon batter into two (8×4) loaf pans coated with cooking spray. Bake at 350 degrees on center rack of oven for about 60 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove from pans and cool completely on wire rack. These make great muffins too!
Blessings on your Home this Fall. May it be warm & welcoming for you and those you welcome inside!
ps. The Husband and I have been weighing buying a place vs. renting and I’ll be sharing our conclusions soon. Thankful to have my CPA, tax lawyer man on the job!