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!

{via}

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

Tasty Thursday: Fall Desserts

Nothing screams fall like pumpkin donuts.  Top that with nutella and you wont be able to hold on to these long enough.  I love breaking out the donut baking pan this time of year, and let's face it if you're going to stuff your face with donuts at least the baked kind are healthier than their fried (but delicious) counterpart.  Happy Thursday!

INGREDIENTS:

1/3 cup milk

2 Tablespoons butter

1 Tbsp. active dry yeast

2 Tablespoons granulated white sugar

1 large egg

1/2 cup pure pumpkin (not pumpkin pie filling)

1 heaping tablespoon pumpkin pie spice

2 cups flour

1/2 teaspoon salt

For Frying:  4 cups vegetable or canola oil (enough for a 2 qt. saucepan)

Simple Glaze:

1 cup confectioners’ sugar

2 tablespoons milk

1 teaspoon vanilla

Optional Topping:  Nutella

DIRECTIONS:

1. Place the butter and milk into a small bowl and microwave for 30 seconds until warmed through and butter starts to melt. Whisk for about 30 seconds. If the butter melts into the milk, it's warm enough. If it doesn't, microwave for another 10-15 seconds until it does.
2. Sprinkle the yeast over the warm milk. Sprinkle the sugar over the yeast. If the sugar and yeast don't fall under the surface, swirl gently until they are submerged in the milk/butter mixture. Let sit until foamy. 
3. Add the flour, pumpkin pie spice, and salt into the bowl of a stand mixer.
4. Add the yeasty liquid, the pumpkin puree, and the egg into the dry ingredients and mix with the bread hook attachment. Use a rubber spatula to scrape down the edges as needed.
5. Once a dough ball has formed in the center of the bowl on the bread hook, continue to knead on the hook for 5 more minutes. Cover with plastic wrap and let rest in a warm place until doubled in size, about 30 minutes.
6. Once risen, punch down the dough and roll out to about 1 inch on a well floured surface.
7. Use a donut cutter (or simply large and small round cookie cutters, like I did) to cut out donuts. Cover loosely with a cloth and let rise while heating the oil for frying.
8. Heat oil in a 2 quart (or medium) saucepan over medium heat for about 10 minute. Test the oil by sprinkling a few water droplets into the pan. If the oil bubbles a little, it's ready. If it boils a LOT and starts splattering, take it off the heat for 2-3 minutes, lower the heat a notch or two, and then put it back on for frying.
9. Prepare a stack of paper towels. This is for absorbing some excess oil from the fried biscuits. I usually set my stack of towels on a wire cooling rack.
10. Place the donuts, one at a time, into the hot oil. Let it fry for 1-2 minutes on each side until golden brown.
11. Let it sit on the paper towels for a minute to absorb some of the excess oil and cool before glazing and/or frosting.
12. For glazing:  Whisk together the confectioners sugar, milk, and vanilla until smooth. Add more milk (by the teaspoon) if you want the glaze to be thinner. Dunk the donut in the glaze (both sides), and place on a wire rack (with paper towels underneath to catch the drip) to let set.

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}  

Tasty Thursdays: Fall Desserts

 The best part of going to Great America or any amusement park, in my oponion, are the funnel cakes.  Combine that with one of my favorite fall foods, pumpkin and you've got the basics of a great dish.  How delicious do these bite sized pumpkin funnel cakes look!

INGREDIENTS:

• 3 eggs
• 1/4 cup sugar
• 2 cups milk
• 1 Tablespoon vanilla
• 1/2 cup canned pumpkin
• 3 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• vegetable oil, for frying
• 1/2 cup powdered sugar
• 1 tablespoon cinnamon

DIRECTIONS:

1. Beat eggs, sugar and vanilla together and then add the milk slowly–beat. Add the canned pumpkin, continue to beat until ingredients are well blended.
2. Add the dry ingredients and beat until smooth and creamy.
3. Pour batter into a squeeze bottle or funnel
4. When the oil becomes hot, squeeze the batter into the shape you want your mini cakes to be
5. Move the funnel around to make designs – if you are super creative you can write things, make special designs, etc.
6. Brown on both sides…which for minis took about 30 seconds on each side. Remove from hot oil and drain on a dry paper towel.
7. In a small bowl combine powdered sugar and cinnamon. Using a sifter, sprinkle cinnamon sugar mixture over the funnel cake crispies.

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.  

 

Fancy Neck

Jazzing up the fall wardrobe with neck worthy accessories.

{Leopard Print Scarf}



{Bling Bib Necklace}



{Bow Ties}

{Chokers}



Fall's Color Pallete

Fall is here, well we have a couple more weeks of summer left, but I'm excited for boots, coats, and fall colors.  Some fall color inspiration, enjoy!

{via Pinterest}

{via}