I am totally changing up my indoor fall decor this year. I have switched to a neutral fall decor with the move to the Townhouse. As I stated in my prior fall posts, I always decorated in classic fall colors & while I love those shades & still use them outside, inside they just weren’t working for me. The entire downstairs is pretty much an open concept & I went with neutral furniture & pops of blue. I loved how the fireplace mantel turned out this year with silvers & natural elements like burlap, so I continued that with the dining area. Think apples, dried hydrangeas, burlap, twine & of course owls!
I made a little banner with twine, pumpkins & leaves in a color similar to the hydrangeas. I added some ironstone & framed a stamped leaf. A second banner with pumpkins & pinecones was strung along the cup hooks. Those little owls were a steal at $1 for two at The Dollar Tree! They were orange so I gave them a quick coat of white. Sticking with the natural elements I added green apples under a cloche & some more hydrangeas.
For the tablescape I filled a large vase with green apples in water & silk flowers. Another ironstone pitcher with hydrangeas & this cute owl candleholder sit atop a burlap runner. I am really loving the neutral fall decor. It is very soft and welcoming.
I wanted to share a very simple, but delicious recipe for this pumpkin bundt cake from Pumpkin Bundt Cake-Taste of Home. It is very moist & is my go to recipe. You can easily add a cream cheese icing, but we actually prefer it plain. I will include it at the bottom of this post. I hope you like it!
Easy Pumpkin Bundt Cake
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 12-16 servings
Ingredients
- 2-1/2 cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 can (15 ounces) solid-pack pumpkin
- Confectioners’ sugar
Directions
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
- Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar. Yield: 12-16 servings.
Fabby says
Your Fall decor is simply lovely and serene. I cant wait till we can start taking out the china, the pumpkins, the oranges, all those rich warm colors.
Hugs,
Fabby
Debbee says
I couldn’t believe it when I saw your lidded rooster and duck casseroles! I just pulled out my rooster and pig vintage ones this afternoon to transition to fall too! I’ve been looking for a rabbit one for years.
Debbee recently posted…Breakfast at Tiffany’s Theme Brunch
ourcraftymom says
Really? That is so funny! I look everywhere for them but they are very hard to find. I also only have one spoon, lol. The hunt is the fun of it though right?
NitkaDesign says
Lovely Fall decor:-))) I love pumpkin cake and I bake it often in the Fall:-)