Fall Harvest

Happy Monday!  Fall is officially here, but in the off chance you're enjoying an extended Indian Summer, I put together a fall harvest inspiration board, perfect for warmer fall weather.  Love the warmth of early fall colors, and the natural textures from burlap to jute to hay and linen.  Here's to Fall!

{photo credits: Top Row: Bouquet, Chairs; Acorn Place Setting, Pumpkin Centerpiece; Boutonnieres, Couple}



Soiree :: halloween + chili cook off

 This weekend we hosted a chili cook-off and Halloween party for the kiddos.  The kiddos didn't disappoint, we had a watermelon, an ice cream cookie sandwich, a ninja turtle, & the little Man went as a mad scientist.  Playing off his costume, I created a mini dessert bar around the concept of a mad scientist's laboratory.  The dessert bar featured candy, 'bones' (pretzels with mini marshmallows dipped in white chocolate), and delicious smores dip.  Guests could take home their treats in mini treat bags that read 'Organs for Transplant'. The laboratory came alive with custom signs, a page from a vintage neuroanatomy textbook, skulls, vials, a doll's face in a mason jar, and a fake heart under a bell jar that sat on top of a copy of Grey's Anatomy (the text book not the TV show). 

 The chili bar included fries (for chili cheese fries), baked potatoes, cornbread, Fritos (for chili cheese nachos in a bag), mini corn dog muffins, cheese, chives, and cream cheese.  Everyone voted on their favorite chili based on the following categories: flavor, aroma, texture, and color, and the winner walked away with the coveted golden spatula.  I added burlap, red plaid, and golden pumpkins to the table to add fall colors and textures, and used wired baskets and a pail as serving baskets to add a rustic feel. It was such a fun way to celebrate fall with our friends, I can't wait to do it again next year!

{Chili Bar sign via}



Chili Cook Off Party Inspiration

We hosted a chili cook-off this weekend, and it was a total success!  I wanted a rustic feel to our cook-off so I incorporated rustic textures and rich fall colors.  With a red plaid, burlap, and golden pumpkins we had a great backdrop for our delicious chili cook-off.  I'll be sharing our chili cook-off and the winning recipe tomorrow.  Happy Monday!




{Photos via: Sign, Chili Cook-Off Invite, Cornbread, Plaid, Condiments, Root Beer, Chili Bar}

 



Weekend Recap

Hope you lovelies had a nice long holiday weekend.  We spent this past Sunday at Apple Holler in Wisconsin, picking some apples and introducing the boys for the first time.  So glad Ethan, Evan, & the little Man were able to have their first play date.  It was the perfect way to spend a fall weekend!  And I finally tested out the new crock pot, I'm so in love with the idea of putting in ingredients and 6 to 8 hours later, enjoying a delicious meal.    

A gentleman and his umbrella

With rainy fall days ahead of us, I can't help but think that some of the best captured moments at weddings in the fall involve an umbrella.  I love the gentlemanly charm of holding an umbrella over your Mrs, and how incredible that brief interlude can look when captured in black and white!

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{Photo credits clockwise from top left: 1 | 2 | 3 | 4 | 5 }

Apple Orchard Red

Nothing says Indian Summers like a trip to the apple orchard.  It's the perfect bridge between late summer and early fall.  Those crisp reds, and deep rust colors are the perfect backdrop for a romantic outdoor wedding.

{Photos via:  First Row: Bow Tie, Bridal Party; Second Row: Apple Heart, Boutineer; Third Row:  Invitation, Chair, Couple}

Harvest Orange

It's that time of year again, when the temperature dips, the leaves start to fall, cardigans and boots make their annual reappearance, and everything turns that wonderful shade of harvest orange.  Imagine crispy fall leaves, golden pumpkins, and rust colored flowers.  There are so many things I love about a fall color and nothing brings them together quite like harvest orange.


{Aisle floral arrangement | Champagne glasses | Calla lily bouquet | Tie | Place card | Twirling couple}  

Fall into Fall

Autumn is officially here.  Which means hoodies and riding boots, hot cocoa, changing leaves and so much more.  Here's a look at our fall bucket list.  

 

Spooky Dessert Table

 Love this festive and spooky dessert table!  How adorable are the coffins, individual ghost milk bottles, and that dead tree? The treats are beautifully displayed from the treat bags, candy apples, pumpkin mouse, and the spoonfuls of candy corn! It's a lovely way to have trick-or-treaters or your guests indulge in some Halloween fun.

{photos via Catch My Party}

Neutrals & Chunky Arm Candy

Golden, chunky arm candy is the perfect complementary twist for these fall neutrals.  Happy Monday!

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A Fall Weekend



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 We'll be spending this fall weekend finalizing our Hawaii itinerary, (t minus 8 days) can you tell I'm excited!  And making pumpkin rolls and staying warm.  Have a fabulous weekend!

Friday Link Love:
~ Love Taco Joint, and so excited for this Groupon
~ These Buckeye Cupcakes look delicious
~ Want to do this with my hair

Halloween Costume Ideas

Even though the Mister and I will be in Hawaii for Halloween, I still want to dress up.  Odds are I'll have to try and find something that works with a bikini.  Some cute couple Halloween Costume Ideas:

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Something I can't wait to do with the girls:

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Something that could work with a bikini: Black Swan Mask

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Tasty Thursday: Pumpkin Donuts

How delicious do these look.  We had apple cinnamon donuts a few weeks ago, and the thought of pumpkin spice donuts on this rainy fall day is pretty much perfection.

Petite Pumpkin Spice Donuts
(Makes 24 mini donuts)

For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon

Preheat oven 350 F.  Butter a mini donut pan and set aside.  In a bowl, mix flour, baking powder, salt and spices together and set aside.  In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.  Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed.  Turn donuts out onto a wire rack and allow to cool for a few minutes.  While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

A New Fall Coat

I'm on the hunt for a new fall coat, preferable something in the long pea coat fashion.  And I think Kelly-green will do perfectly.  Some options I'm currently considering....  

{Asos Minimal Coat with Gold Buttons}



{Tallbots Twill Coat}

{Or this option from GG}



Indian Summer

Well technically it's fall, but summer isn't giving up yet, and for that I'm thankful.  We spent this past Sunday outdoors at the beautiful Henry Doorly Zoo in Omaha.  Love that no matter how old I get, zoos are always fun.  Some bright orange/warm fall inspiration for your Monday, enjoy!

{Oranges,  Patterned Dress, Stairway, Orange Dress, Flowers, Beer Glass}

And this fabulous Omaha engagement weekend was topped off with a celebrity sighting at the airport.  Can you guess who these 2 are?

{Eddie Cibrian & LeAnn Rimes}

Tasty Thursdays: Pumpkin Spice Latte Cupcakes

Yum, Yum, and Yum.  I can not wait to make these Pumpkin Spice Latte cupcakes, they look delicious!

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Pumpkin Spice Latte Cupcakes
Yield: about 2 dozen cupcakes
Ingredients:
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon
Caramel sauce

Directions:
To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Stir together and set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating.  Let cool completely.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.