A little photographic inspiration in the meantime… I don’t know about you, but all of these colors make me happy and excited that this is the time of year it is. I am not taking any of these days for granted, I can tell you that.
Category Archives: autumn
DIY Festive Acorn Garland
I don’t know about you, but I like simple crafts. Easy. No frills. No frustrations. I don’t like to pull my hair out over things, y’know? I’m sure you don’t either. It has been awhile since I’ve made any seasonal crafts. This, of course, is my favorite time to take advantage of that. When I found this idea to make an acorn garland, I knew it was the perfect project to fit the bill.
You can really make a garland out of anything, I realized. My next idea is to make a pumpkin one. All you really need is a few basic tools, and you’re set. I opted to go ahead with this project mostly because I already had a huge role of dark faux wood grain contact paper that I bought at Home Depot several months back (remember this?). Most hardware or home stores carry it in slightly different shades of brown, and it usually isn’t more than $8. Yay for cheap crafts! It’s so easy to work with, too, and you can make all sorts of creative things with it.
The original outline suggested the use of two different tones of contact paper, but I opted to try something different. I had a new roll of green scotch tape with yellow flowers on it, and walked by the paint chips at Fred Meyer yesterday and it came to me–those would be my acorn top hats (sorry Freddie for raiding your paint chip section). Really, you can use anything. Any kind of fabric, wallpaper, or pattern, if you’re albe to glue it or affix it to chipboard, you’re cool.
So, here are the basics of what you will need:
- at least one tone of a roll of wood grain contact paper
- acorn template (see here–I had to photoshop mine to shrink the size because this original one was a bit too big for my liking)
- paint chip samples wide enough to cover the cap of the acorn, or any other type of pattern
- 3-4 pieces of thin chipboard or 2 cereal boxes, cut
- twine or yarn
- scissors
- hole puncher
- pen
- liquid glue stick
- thumb tacks or any other method to hang your garland
Place your acorn template over the wood grain contact paper and trace out the shape of the main body of the acorn. Do the same thing for the top hat color of your acorn–trace it until it stops around where the main body starts.
Punch two holes on each side of the hat near the stem, so that the acorn will be stabilized on the twine. Repeat for all of your acorns and thread them on!
And if you’re lucky enough to have a little helper, you can have some help with the string…
Enjoy your creation! I’m in love with these! I hung this one above my stove, and the patterned one in the window of my kitchen near the dining table. Thanks again for sharing, Rachel!
Pumpkin Spice Macarons
Have you ever wanted to make homemade macarons but were too intimidated to try? Don’t let all that here say about how difficult they are to make scare you. Honestly, sometimes I think people try to make things more complicated than they really are. In this case, making macarons definitely falls under that category. If you do enough research about them like I did (because I was afraid I would screw them up… see “10 Signs of a Bad Macaron” and “Parisian Macaron Crimes and Misdemeanors“), you’ll find several variations as to how to tackle them and the many things that can go wrong.
Some recommend you separate your egg whites at least 24-72 hours prior, sitting in your fridge and then setting out a few hours before incorporating them in your meringue. Some swear that you have to weigh all of your ingredients–almond flour, egg whites, and sugars (I went out and bought a kitchen scale just for that, I’ll admit). Some swear that the secret to the perfect shell is to sift the ground almond flour and powdered sugar to “weed out” all of the big nut and sugar chunks. Some emphasize the folding of the food coloring into the egg whites, to handle them gently so as to not ruin the structure of the egg protein. Some recommend you tap the cookie sheets after they’ve sat for a few minutes to remove some of the air bubbles.
Well let me tell you something. Don’t worry about any of that.
When I picked up BHG’s special magazine edition of Fall Baking, the first spread I opened to was one of these pumpkin spice macarons. It was the selling point. I hadn’t made macarons since January of this year, and I’m in a new (very small) kitchen, but I knew I’d find a way to make them happen. Reading over the recipe, they made it seem too easy. No mention about being gentle with the meringue or separating the egg whites days beforehand. Nope. None of that. I thought it was too good to be true. But I trusted them anyway and went for it.
I seriously will not ever deviate from this basic recipe again. They turned out absolutely perfect. At least to me. Maybe it’s my oven now, but the first two macaron attempts I tried came out too gooey in the center and didn’t puff up as much as I hoped. These didn’t do me wrong. And they shouldn’t do you wrong, either.
The perfect shell and “foot”.
Plus, hello! Pumpkin spice! You’ll impress all your friends and they’ll be the perfect autumn treat to “spice up” your dining room table. You will love them, and you’ll love making macarons. I’m telling you, you’ll get addicted.
Pumpkin Spice Macarons
Makes about 28-30 macarons (14-15 total when you sandwich them together)
Recipe from BHG’s Fall Baking
- 1 1/2 cups finely ground almonds
- 1 1/4 cups powdered sugar
- 1 teaspoon pumpkin pie spice
- 3 egg whites
- 1/2 teaspoon vanilla extract
- dash of salt
- 1/4 cup granulated or caster sugar
- 8 drops yellow food coloring
- 2 drops red food coloring (I used a mix of gels: red, orange, and yellow until I got the color I wanted)
- 1/2 cup pumpkin butter
- Line 2 large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds, powdered sugar and spice; set aside.
- In a large bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in nut mixture and food coloring (I added the food coloring first, but I’m not sure it really matters which one you add first).
- Spoon mixture into a large decorating bag fitted with a large (about 1/2-inch) round tip. Pipe 1 1/2-inch circles, 1 inch apart, onto the prepared cookie sheets. Let stand for 30 minutes before baking.
- Meanwhile, preheat oven to 325 degrees F. Bake in the preheated oven for 9-10 minutes or until set. Cool on cookie sheets on wire racks. Carefully peel cookies off parchment paper.
- Spread about 1/2 teaspoon of the pumpkin butter onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. You did it!
Butternut Squash Tarte Tatin
1–2 tablespoons canola oil
a pinch of salt
¼ cup butter
¾ cup sugar
¼ tsp. cinnamon
a dash of nutmeg
1 (about 8-oz) sheet of frozen puff pastry, thawedFor the squash: heat oven to 400˚F. Toss the squash cubes in 1–2 tablespoons of canola oil, sprinkle with a pinch of salt and roast until tender, about 30-35 minutes, turning once during baking to insure even cooking and browning. Remove from the oven and set aside to cool while you make the caramel.
With the oven still at 400˚F, move the oven rack to the top position.
Melt butter over medium heat in a nonstick skillet, stir in sugar and cook until golden brown, about 6 to 8 minutes, swirling skillet often. Stir in cinnamon and nutmeg; pour caramel into an 8-inch by 8-inch baking pan. Place roasted squash over caramel. Unfold the puff pastry over the squash and fold any excess pastry down the sides of the pan and under. Prick the pastry with a fork all over and place in already hot oven for 30 minutes. Let cool for 5 minutes, then invert onto a serving plate, being careful not to burn yourself. It’s hot! Cut and serve. I imagine it would be fantastic served alongside some vanilla bean ice cream and/or some whipped cream. But hey, I don’t want you to piss your pants. That’s your decision.
Gold Digger Chocolate, Mad Men, DIY Log Cabin, & other Nifty Things…
Date-Nut Butternut Squash Muffins
2 eggs
Pumpkin Cheesecake Bars
Cranberry Coconut Pumpkin Bisque
It’s rare that I repeat a recipe more than once. Unless it’s really, really good. Or a staple. I mean, there are so so many out there to try with so little time. You have to pick and choose. That being said, I’ve made this pumpkin soup TWICE within the past month, so that’s saying a lot. The inspiration for this recipe came from studying for finals in a coffee shop/cafe one day a few months back, as it was available on their board as “the soup of the day”. It sounded way too enticing to pass up (me and my pumpkin obsession), so of course I had to try it. I typically don’t really go for pureed soups very often. I like to have something to chew on in a soup. Not down for baby food. But I do love a nice bowl of curried butternut squash soup anytime it’s available, and pumpkin anything is usually never a disappointment. I have to say, it was eye-rollingly delicious. I was amazed. And it seemed so simple to make, too! Creamy coconut milk with pumpkin puree, studded with several dried cranberries and a few subtle spices. Within the next hour after lunch time, I overheard some disappointed hungry people being turned away because it had sold out due to its popularity.
Pumpkin S’mac
Invented by yours truly. It’s rare that I actually make up my own dishes from scratch. Usually I tweak and add my own flair to things, but this, this is pretty much the product of a lot of foodie thinking. This is what happens when I meditate on a few ingredients and acquire inspiration throughout my days working at a grocery store and going out to dinner every now and then. I am so, so proud of this dish, I cannot lie. It turned out INCREDIBLE. I had so many ideas and ingredients I wanted to incorporate into creating a creamy pumpkin pasta dish and this was the final product: