The ABCs of Fall Style

        ‎"I" is for Indian Corn — one of our favorite fall styling elements! Here it's tucked into our Galveston Hurricane for a quick harvest centerpiece. Ever decorated with Indian Corn? Share your ideas!

The ABCs of Fall Style

·        ‎"H" is for Hay--Stack a couple of bales outside your front door with pumpkins, cover with quilts for fun fall seating, or tuck a handful into your centerpieces for a rustic, natural touch.

The ABCs of Fall Style

“G” is for Gourds--You can find mini-gourds in almost every grocery store. Use them to fill a hurricane, scatter down a table or mantel or tie into your favorite wreath or garland. We loved them tucked into our French Wire Tiered Stand.  How do you use them?

The ABCs of Fall Style

“E” is for Earth-tones: Trade your summer brights for tans, browns and greens. Warm-colored serving ware adds a rich look to whatever you’re serving. Try it with our Alfresco Collection.

The ABCs of Fall Style

“D” is for Dried--Take a nature hike or shop your local craft store for dried elements to add to vases and hurricanes. Here we tucked sweetgum branches into our  new Athena Crackle Vase.

The ABCs of Fall Style

·        "C” is for Candles--Warm up your look by adding their flickering light to luminaries, lanterns and stands. Choose neutral candles you can use all year long. (Pictured here on the new Lyric Candelabra from Willow House.)

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The ABCs of Fall Style

"B" is for Burlap

Use it to make a rustic runner, place mats, or to line a planter. Here it's showing off the Eclipse Platter, one of our fall favorites. Got any more fun ideas for using burlap this season?

The ABCs of fall style

"A" is for Apples — pile them high in the Wireweave Baskets or the Olivia Antiqued Bowl for an instant centerpiece!

If it ain't broke, don't fix it!

Maple Pumpkin Cinnamon Rolls--Yummy!!!

Maple Pumpkin Cinnamon Rolls

Pumpkin Dough
1/2 package instant vanilla pudding mix (3.4 ounce box)
1/4 cup cold whole milk
1 cup canned pumpkin puree
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter, melted
1 large egg, lightly beaten
1 package (1/8 ounce) active dry yeast
1 Tablespoon sugar
1/4 cup warm water (110-115 degrees)
4 cups all purpose flour

Filling
1/3 cup unsalted butter, softened
1 cup packed light brown sugar
1 1/2 Tablespoons ground cinnamon

Maple Cream Cheese Frosting
1 1/2 cups powdered sugar
6 Tablespoons cream cheese, softened
1/4 cup unsalted butter, softened
1/4 teaspoon maple extract
1/2 teaspoon vanilla extract
1 Tablespoon whole milk

In a bowl, whisk together the half the package of the pudding mix and milk. Add in the pumpkin puree and whisk to combine.
Add in the kosher salt and ground nutmeg and mix.
Whisk in the melted butter and lightly beaten egg. Set the mixture aside.

In a bowl of a stand mixer, mix together the yeast and 1 Tablespoon of sugar. Add in the warm water and mix it up with a fork. Mix it really well to make sure all of the yeast dissolves.
Set the yeast mixture aside for 5 minutes. After 5 minutes the mixture will be foamy.
Slowly pour in the pudding mixture with the mixer on low speed. (using the paddle attachment)
Add in the flour, 1/2 cup at a time.
Keep mixing with the paddle attachment until you’ve added all of the flour. Switch to the dough hook and mix on low speed for 7 minutes.
If you don’t have a stand mixer, knead the dough by hand for 9 minutes.

Once the dough is done mixing, take the dough out on a floured surface and knead the dough by hand for 1-2 minutes. Form the dough into a ball and place it into an oiled bowl. Roll it around to coat the dough in oil. Cover the bowl with plastic wrap and place it in a warm draft free area for 1 hour to rise.

After an hour, take the dough out onto a floured surface. Roll the dough out into a 11 by 18 inch rectangle.
Spread 1/3 cup softened butter over the surface of the dough but leave a 1 inch border on the left and right sides of the dough.
Mix together the brown sugar and cinnamon and sprinkle it over the butter. Press the brown sugar and mixture into the butter.

Roll the dough over once on the left side and once on the right side. Then begin rolling the dough up. Start at the bottom of the dough and roll it away from you. Pinch the seams of the dough to ensure that the cinnamon rolls don’t fall apart.
Using a serrated knife, cut 1 inch of the dough off on the left and right sides.

Then cut the dough every 2 inches. You should have about 7 cinnamon rolls.
Using your hands, press each cinnamon roll together. (see the photos above for an example) This will prevent them from falling apart during the baking process.

Place the cinnamon rolls in two lightly greased baking pans. I use a 10 and 8 inch round baking pans but you can use square pans if you like or whatever works for you. Just make sure you space them out a lot. They will expand in the oven.

Cover the baking pans with plastic wrap and let them rise again for 20 minutes.
Bake the cinnamon rolls at 350 degrees for 20 minutes or until golden brown.

While the cinnamon rolls are baking, begin making the maple cream cheese frosting.

Sift the powdered sugar and set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the cream cheese and butter for 3 minutes on medium speed until smooth. Add in the maple extract and vanilla extract and mix.
Slowly add in the powdered sugar and mix until the frosting is smooth.
Add in the milk and mix it up.

Take the cinnamon rolls out of the oven. Frost them while they’re still warm.

Enjoy!

Fall Fun!

Add a fun centerpiece to your fall party with our French Wire Tiered Stand.  Just perfect for all your "treats" when the goblins come calling! 

10 Things Jesus Never Said

I think this is going to be an awesome book!  Check out his website.
http://www.willdavisjr.com/ten-things-jesus-never-said/