I have somewhat of an obsession with taking photos…hardly a day goes by that I don’t take at least one photo of my little man! Before the Christmas season takes over I thought I would post a few Fall themed pictures of Preston. As you can see, he sported a monkey costume for Halloween this year.
Isn’t his shirt so perfect for fall pictures? I love the combination of orange and the grayish-green color.
The good thing about him sitting in a wagon is that he can’t run all over the place…it can be quite challenging capturing an active little boy! I’m learning some tricks though and at some point I have faith that I’ll be able to say, “Stand still please” and he’ll actually do it! (grin)
It’s about time to take the family photo for Christmas cards…need someone to take it for you? I’d be glad to! If you’re in the Metro Atlanta area and are in need of a photographer for Christmas card photos or engagement photos or maternity photos or just cute photos of your kids, contact me at AnneRains@gmail.com.
The baby is napping so I have a little free time; I’m sitting at my kitchen table just savoring the quiet moment. My kitchen has the sweet aroma of my caramel apple scented candle that is lit and I’m enjoying a cup of coffee while watching the golden leaves fall outside the window.
Am I the only one who feels that we are having a a particularly beautiful fall season? Maybe I just forget how gorgeous fall is, but it seems to me that the colors are more vibrant this year and they are sticking around longer than usual. I have a large oak tree in my front yard and one in my backyard and I’m really enjoying the turning of the leaves and seeing them blanket the backyard. And the maples! Oh, have you seen the beautiful red maples? There are plenty around where I live and I have been admiring them while driving by.
The beautiful earth and the changing of the seasons reminds me that God created everything and everyone. He is the Master Artist and we should praise Him for these beautiful fall colors and thank Him for our many blessings.
My preacher has been doing a prayer series and he talked about how we should be in constant communication with God throughout our day–it’s as easy as offering up “Twitter-sized prayers.” So here’s mine:
Thank you Lord for your beautiful fall colors; they remind me to slow down and enjoy the beauty of every moment.
“Sing to Him, sing praises to Him; speak of all His Wonders” 1 Chronicles 16:9
So what happens when you’re in an absolute hurry and accidentally forget to put the non-stick spray on your cute little bundt pans while making Pumpkin Cakes? Well, for one they don’t come cleanly out of the pan so you have to get a little creative.
This is exactly what happened to me the other day; I felt so silly when I realized that I had forgotten to spray the pans! But I guess forgetting things sometimes is understandable when you’re chasing a 1 year old around the house and working and trying to maintain cleanliness and order around the home and cooking fantastic dinners and all the million-and-one activities busy women such as yourself and myself juggle all the time. What a balancing act!!
Okay, so how did I fix this little dilemma? I made it into a Pumpkin Trifle! And it turned out great…you can tell by the half-eaten picture that this is a yummy alternative to the Pumpkin Cakes.
So here’s what you have to do. Make the Pumpkin Cake according to the recipe on the previous blog post. You’ll probably want to just go ahead and make the cake in a 13×9″ pan though (don’t forget to use the non-stick spray!). Bake the cake until fork comes out clean (I’m guessing about 20-22 minutes, but you’ll just have to test this out!)
Let the cake cool for a few minutes then break it up into big chunks with your fingers. Pour the apple glaze (recipe on the first Pumpkin Cake post) all over the cake. Let sit for at least 20 minutes to allow glaze to soak into the cake.
Take your trifle dish and begin with a layer of the cake, top with a layer of whipped topping and pour Heath English Toffee Bits all over the whipped cream. Repeat all the layers one more time. And ta-da, problem solved and you have another yummy treat!
Have a wonderful week y’all! Thanks for stopping by!
Are you a little surprised at the title to this post? I mean really, cake pops for breakfast?! Oh yes you can! Cinnamon Streusel cake pops (or cake balls in this instance) are perfect for breakfast…but then again I’ve never been opposed to a slice of cake for breakfast every now and then. (Oh, no worries, I won’t tell anyone if you’ve done that too!)
So these delightful little Cinnamon Streusel cake balls are so delicious. They are made with a cinnamon coffee cake mixed with your choice of vanilla or cream cheese icing. Outside is a vanilla candy shell and these little breakfast treats are topped with a sweet brown sugar mixture. I bet you can’t eat just one!
I took these on my Girl’s Trip to the beach this summer and they paired perfectly with a strong cup of coffee. They didn’t last long with my girlfriends!
Now’s the perfect time to savor these cake balls; cinnamon always brings out the coziness of fall and reminds me of the fast approaching Christmas season! Need me to make you a batch? Contact me at AnneRains@gmail.com for more information.
Okay, I have the yummiest and easiest fall recipe that is a sure people pleaser. This easy Pumpkin Cake with Apple Glaze is moist and delicious and suits the atmosphere of fall perfectly. I made these for my Supper Club last weekend and everyone really enjoyed them.
I have the cutest little baby bundt pans by Kitchen Aid which added to their charm I think, but you could easily just do them as cupcakes or even make one large bundt cake too.
This recipe is easy on the wallet too as it requires only a few ingredients…most of which you probably have in your pantry already.
These little things are almost like a doughnut; the cake is very moist and the glaze adds that perfect bit of extra sweetness. They work for dessert or as a breakfast or brunch item that pairs perfectly with a good cup of coffee!
Pumpkin Cake with Apple Glaze
- 1 box of yellow cake mix
- 1 (15 oz) can of pumpkin
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/3 C. butter
- 2 C. powdered sugar
- 1 C. apple juice (or apple cider)
- Preheat oven to 350 degrees
- Mix cake mix and pumpkin together (don’t add the oil or egg from the cake box)
- Stir in 1 tsp. cinnamon and 1/2 tsp. nutmeg
- Put batter in your greased cupcake liners or greased mini bundt pans
- Bake for about 22 minutes or until fork comes out clean
- While cakes are baking, melt the butter on the stovetop
- Stir in the powdered sugar and apple juice and 1 tsp. cinnamon
- Pour glaze over warm cakes
These would be a great alternative to the traditional pumpkin pie at Thanksgiving! I would love to hear about your favorite fall or Thanksgiving dessert…if you’d like, please share your recipe in the comments section.
Have a wonderful day!
I am so glad that I found this easy, easy recipe because this is now one of my go-to recipes! Who doesn’t love a big ole’ bowl of Chicken ‘n Dumplings? Especially with this cooler fall weather…and it’ll be even more comforting when the temps drop this winter.
This Chicken ‘n Dumplings recipe is awesome because it’s made in the Crockpot! Oh how I love the Crockpot…just add a few ingredients in the morning and you’re done. Come dinner time you have a meal that tastes fabulous!
In this recipe you do have to do a small amount of work towards the end…such as shredding the chicken and cutting the biscuits into pieces and adding them to the soup. Then you have to let it cook for about another hour, but still this recipe is simple, easy and delicious so those extra steps are no trouble at all!
Ok, well I suppose I should quit yapping and give y’all the recipe already! Here’s a pic first just to get your mouth watering…maybe it’ll be inspiration for what to make this weekend? At any rate, have a great night and try this recipe soon!
Chicken ‘n Dumplings
- 4-6 boneless skinless chicken breasts
- 2 Tbsp butter
- 2 cans cream of chicken soup
- 1 can chicken broth
- 1 onion diced
- 1 Tbsp dried parsley
- 4 Grands Flaky refrigerator biscuits
- Place chicken in Crockpot
- Add the butter, then the soup, chicken broth, onions and parsley
- Cook on high for 4-6 hours
- Once cooking time has finished, use a fork to break up the chicken (keep chicken in the pot)
- Cut the four biscuits into 9 pieces each stir into the soup
- Continue cooking for one more hour
You could easily add some veggies to this to make it more like chicken pot pie…carrots, peas, corn would all be good additions. But if you’re not in the mood to be extra healthy (we all have those days!), it is absolutely delicious as is. Enjoy!
As with most recipes these days, I found it on Pinterest (follow me!) and here’s the link to the original recipe.
Is Fall your favorite season too? It sure is mine! I love the weather…not too cold, not too hot, just right! And the clothes are fun…who doesn’t love gorgeous knee-high boots? The Autumn scented candles at Bath and Body Works are to die for! Have you smelled Creamy Pumpkin or S’mores yet? Better go out today and get you one…or five! They are delicious. And you just can’t beat fall comfort food like chilli, chicken and dumplings or a delicious hearty soup from the crockpot!
Fall is also my favorite season to decorate my house for (well, except Christmas…I just adore decorating for Christmas!) I love the warm, rich colors (which happen to compliment the rest of my home decor just perfectly)! I’ve spent this past week decorating and I thought in honor of the first day of Fall I would post the pics now.
Hope you enjoy the pictures and get inspired in your own decorating adventures!
Happy decorating! And have a wonderful day!