So, what does this look like? Well, I'm including some photos here that I hope you will enjoy to get the idea of ambiance in my home. Now, I don't profess to be a great photographer. Yet hopefully you will understand the lengths to which I go to make it feel festive around here. Fall happens to be one of my most treasured times of the year since it evokes great memories, most of which are initiated by smells. As a matter of fact, did you know that our sense of smell is directly connected to the part of the brain that stores emotional memories, giving scents an uncanny ability to trigger these reminders within us? I don't know about you, but all I have to do is smell a peach-flavored Bonnie Bell Lipsmacker and I am transported back to sitting in church with my best friend going through each others' purses. Oh, but I digress again.
So, the scents have gotten the ball rolling while our horizon yields no luscious fall color. Thanks to my wonderful friends at Bath and Body Works (and their 2 for $20 candle sale last week--sorry it ended Sunday), we're enjoying "Leaves," "Creamy Pumpkin," and "Autumn" as my own candle recipe in the kitchen. Yum! Megan walked through Monday night and said, "Mom, you're making me crazy! It smells like Thanksgiving around here." So I promptly went out yesterday and purchased a small turkey breast which I will roast this week for her. Why not get a taste of what's to come?
I did need to bake something last night to take to share for our Bible Study brunch this morning, so I will share here my best and most favorite coffee cake. Now, this can certainly be made at any time of the year, but somehow coffee cake and fall just seem to go together. And, while I don't know where she originally got this recipe, it is compliments of my deceased mother-in-law, who used to make it regularly for her family and school events that she personally catered. I am honored she shared it with me and the tradition will live on in our family. Enjoy!
Nina's Sour Cream Coffee Cake
1/2 cup margarine (I use butter!)
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
1 teaspoon almond extract (this is my addition!)
2 cups flour
1 Tablespoon powdered sugar
1 teaspoon baking soda
In electric mixing bowl with beaters, cream together butter and sugar, then blend in eggs.
Alternate adding scoops of sour cream and the extracts with portions of flour, the soda and the powdered sugar.
Pour into greased (Pam for Baking is best) 13x9 pan, or, for thinner pieces, into 3 round cake pans.
Top with the following struesel topping BEFORE baking:
1 cup flour
1/2 cup sugar
1 stick margarine (butter)
Mix together to a "fine meal" consistency (pastry blending tool works best).
Bake at 350 degrees F for 20-25 minutes.
While still warm in pan, drizzle with a very thin mixture of powdered sugar and water (I add a splash of almond extract to this, too).
FYI, I doubled the recipe last night and had plenty of batter for 1 large (17x12) and 1 small (15x10) jelly roll pans. (Had to have the small pan to leave for my family and I prefer this height of this cake--more top surface for crumbs!!) Happy baking!
Finally, as promised, some indoor fall decor! Enjoy!
|Dining room table decked out and ready for company!|
|Yes, those are small turkeys. I'm not all that much of a Halloween decorator, so these 2 are nestled in already, providing some additional festive texture and color. There will be more added to the rest of the house in late October/early November.|
Another great craft from old fence posts - made in MOPS many years ago! So adorable!