We are loving the lush fabrics and colors of some of the items we have our eye on this fall! Intermix has some of our favorites…
1 – Nicholas Deep V Wallpaper dress
2 – Frame Le Velvet blazer
3 – Erickson Beamon Sage Multi Circle earrings
4 – Elizabeth Cole Multi Floral earrings
5 – Kenneth Jay Lane crystal cocktail ring
6 – Jimmy Choo Lacey 100 velvet pumps
You. Need. Them. All!!
The season of gourds is upon us, and it seems everyone is getting more and more creative with that good ole pumpkin. We happily hopped on the day train and came up with this:
You might ask how we came up with something so ingenious. Well, the results were pretty good…and all ours…but we can’t take credit for the idea. We were cruising for some fall decorating ideas and stumbled across a few things on Pinterest that inspired us….
And then we happened upon these Chinoiserie Pumpkins !! Oh. My. Gawd. You could have knocked us over with a feather!!
Just take a gander at this from Enchanted Home :
A nice bonus…we realized these incredible artists had these pretties available for purchase…and, with a little heads up, would even customize to a degree. So, of course, we tried to purchase a few for our fall table (bookshelves for the rest of the year!!). Alas…they were sold out.
Well, these belles are no quitters! We decided this was the perfect time for us to try and get a little crafty ourselves. So this is what we made with some acrylic paint, a few faux pumpkins, and some paint pens. Don’t judge too harshly…but we do think they turned out alright for our first go at it….
We decided to do a Paris Porcelain effect with a gold and white look ….
And then we put them on display…
(And they don’t have a midnight curfew!)
With Thanksgiving around the corner, we thought this might be the perfect time to share an old favorite of ours…a dessert that will have your guests giving thanks to the cheesecake fairy…and you!
This is the ultimate fall version of cheesecake, adapted over the years from two different recipes…one from Once Upon a Chef, and one from Fine Cooking. So gather your supplies and make your plan. You will definitely want this on your menu!
Pumpkin Cheesecake with Gingersnap Crust
Place cookies and sugar in food processor and pulse away til it looks about like this (uniform crumbs). Transfer to a bowl and add melted butter. Combine thoroughly (use your hands…best way to go about this).
Press the mixture into the bottom (and slightly up the sides) of a greased 9-inch springform pan. Chill for 5 minutes, then bake for 10 minutes at 325 degrees. Let cool.
Now for the filling…you will need:
– 1 can pumpkin (15 oz)
– 1 1/3 cups sugar
– 1 t cinnamon
– 1/2 t ground ginger
– 1/4 t ground nutmeg
– 1/4 t ground cloves
– 1/2 t salt
– 1 cup heavy cream
– 24 oz cream cheese, room temperature
– 5 large eggs, room temperature
In a small, heavy saucepan, combine pumpkin sugar, cinnamon, ginger, nutmeg, cloves and salt…
Bring to a sputter over medium heat, stirring constantly. Reduce heat to med-low and stir for about 5 minutes until thickened.
Process for 1 minute.
With the motor running, stream in the cold cream.
Add cream cheese (cut into chunks) and process for 30 seconds (stopping to scrape down sides if needed)
In a tea kettle, bring about 4 quarts water to a simmer for a water bath.
Carefully remove roasting pan from oven and set on wire rack.
Carefully loosen cake from sides of pan using a paring knife.
Allow to cool for about 45 minutes.
Remove springform from water bath. Discard foil.
Allow to continue to cool on wire rack for about 3 hours.
Cover with plastic wrap and refrigerate at least 4 hours.
However…for human purposes, we tend to make it a bit more presentable. Remove outer ring of the springform, then slide a thin metal spatula between crust and pan bottom to loosen and slide into a serving platter. (Or…leave the cake on the pan bottom and serve as is).
Consider serving with a dollop of sweetened whipped cream or a yummy caramel sauce…you can’t go wrong.
Hope your guests (and furry babies) can control themselves!!!
Here’s a little emergency, bonus post. We feel compelled to remind you, dear belles, that you need not put away all of your white now that we have moved past Labor Day and toward the looming colder weather (we are kinda ready for some lower temps…aren’t you?).
We have heard many of our belle-friends questioning their fashion options in the last week because they have grown so attached to their white jeans through the summer…and they aren’t even close to being ready to put them away. Stop the madness!! Labor Day is not dooms-day in our book!!
This little video from Time gives a bit of history about the “no white after Labor Day” rule…and puts it to rest.
Glamour’s “Stop! Do Not Put Your White Jeans Away After Labor Day”. Says it all…and backs it up with these photos to prove the point:
It’s all in the styling, belles!! Re-visit our posts from April 10 and May 1…for a quick refresher and some great white denim options…
Whew! You’re welcome, belles!