Autumn at Home

In autumn, the landscapes of our homes can be just as beautiful and bountiful as the changing nature outdoors. Living spaces are enhanced as we incorporate natural elements like pine cones, pressed leaves, interesting gourds and pumpkins. Small areas come alive with shape and color. Even large areas can be decorated to create an intimate, inviting ambiance. One key to seasonal decorating lies in appealing to the senses: creating displays that are visually appealing, filling our homes with scents of the season, sharing sweet and savory dishes with family and friends, draping cozy throws and blankets on furnishing, and choosing sounds like a crackling candle, a fall fire or possibly soothing, soulful music.

A designed tablescape provides a visual focal point for any room. Hues of gold, orange, rust, and earth tones invite the fall’s natural shades into the home and establish harmony between the beauty outdoors and the coziness within. Choosing an array of materials in varying shapes and heights creates interest: colored glass, sheer fabric, small works of art, old books, photographs, candles are all inspired choices. Grouping items in clusters of two or three also adds visual unity to the arrangement.

Seasonal wreaths can make a bold visual statement and invite guests into our homes. The looks may be reflective of the current season, of a specific holiday or even just feature a favorite color scheme. Muted materials like twigs, burlap, even buffalo check or plaid bring a rustic or cabin feel. Silky or sheer ribbons allow for other elements to pop. Floral accents add visual, textual and seasonal style. 

Another prime location to feature favorite items is the mantel, or perhaps atop a shorter bookcase. A perfect place to feature candle glow, the elevated location draws the eye upward and provides a unique place for display. Large prints or an ornate mirror can be hung or angled to rest on a wall to anchor the area, and smaller items or holiday favorites can be prominently displayed in front.

Homes become cozy as candles offer soft, seasonal light, a dancing flicker on the evenings that begin earlier this time of year. Pumpkin spice, cinnamon twist, caramel vanilla latte, and candy corn and marshmallow all taste of the autumn season. Lingering scents create warmth and a soothing, peaceful atmosphere. Aromatic baked goods also boast pleasing hints of cinnamon, nutmeg, pumpkin, maple and other fall flavors. These scents often bring pleasant memories to mind, and set the mood for autumn and the holidays enjoyed in October and November. 

Aside from outdoor living spaces and decks, porches as well as mature oaks and maples provide a perfect place to add decorative touches. Pumpkins and gourds add bursts of color and interesting textures. Mums bloom in abundance and can weather the cooler fall temperatures to provide flowers throughout the season. They greet trick-or-treaters as well as those gathering for Thanksgiving, a beautiful autumn welcome.

Harvest Soup

1 lb. ground beef

½ diced or shredded yellow onion

2 garlic cloves, minced

3 ½ cups water

2 cups chopped (peeled) sweet potatoes

1 cup chopped red potatoes

1 ½ cups chopped butternut squash

1 tsp. steak seasoning

½ tsp. chili powder

½ tsp. black pepper

⅛ tsp. ground allspice 

1 28 oz. can crushed tomatoes

1 tsp. butter

In a large stock pot, brown ground beef and onion. Once browned, clear a small spot in the center of the pot. Melt 1 tsp. butter and sauté minced garlic for one minute. Add the water, all potatoes, squash and seasonings. Bring to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Yields 6 servings. Recipe can be doubled with ease.

Cinnamon-Swirl Buttermilk Bread

2 cups flour

½ tsp. salt

1 tsp. baking soda

2 ½ tsp. cinnamon, divided

1 ½ cups sugar, divided

1 cup + 2 Tbsp. buttermilk

¼ cups oil (olive, coconut or vegetable)

1 tsp. vanilla

1 egg

Glaze

¼ cup powdered sugar

1 Tbsp. milk

½ tsp. vanilla or maple extract (optional)

Preheat oven to 350 degrees. Grease a loaf pan and set aside. In a mixing bowl, combine flour, baking soda, salt, 1 cup sugar and ½ tsp. cinnamon and set aside. In a separate bowl, whisk together wet ingredients and add to mixed dry ingredients. In another small bowl, blend ½ cup sugar and 2 tsp. of cinnamon and set aside. Pour half the batter into the loaf pan. Smooth with spatula. Sprinkle ¾ of the cinnamon and sugar mixture over the batter. Spoon remaining batter into a loaf pan and smooth it out. Sprinkle the remaining cinnamon and sugar mixture over the top. Run a butter knife through the batter in a zigzag patterned from one end to the other several times to create a swirl look. Bake 55–65 minutes. Allow bread to cool for 10 minutes. In a small dish or class measuring cup, whisk together powdered sugar and milk. Drizzle over the top of the bread.

Pumpkin Bread

4 eggs

3 cups sugar

1 tsp. nutmeg

1 ½ tsp. cinnamon

1 tsp. salt

1 cup oil (canola or coconut)

1 16 oz. can pumpkin puree

3 cups flour

2 tsp. baking soda

⅔ cups water

Preheat the oven to 350 degrees. Grease three loaf pans and set them aside. In a large bowl, beat together eggs, sugar, nutmeg, cinnamon and salt. Add oil and pumpkin; cream together. Combine flour and soda; set aside. Add alternately with water to the mixture, and using an electric mixer, blend until smooth. Pour equal amounts in the three loaf pans. Bake for 60 minutes. Cool completely before slicing.

Toffee Oatmeal Cookies

2 ½ cups flour

3 cups old-fashioned rolled oats

1 cup sugar

1 cup brown sugar

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 cup toffee bits

1 cup pecan bits

1 cup white chocolate chips

4 large eggs

1 tsp. vanilla 

1 cup (2 sticks) butter

¼ cups coconut oil (heated)

Preheat the oven to 325. In a bowl, cream together butter, oil and sugars until light and fluffy. Stir in one egg at a time. Add the vanilla and beat until all of these ingredients are completely incorporated. Sift in flour, salt, baking powder, baking soda and cinnamon into wet ingredients and mix well. Add rolled oats, toffee chips, pecan bits and white chocolate chips and stir until mixed throughout. Place rounded tablespoons of dough onto a parchment lined baking sheet. Bake 10-12 minutes, or until well done in the center of the cookie. Remove from the oven and allow cookies to cook for 2 minutes on a baking sheet before transferring them to a wire rack to cool completely. Note: Cookies will be chewy rather than crisp.