It is not too late to decorate for the fall season!
Instead of just throwing a pumpkin on your dining room table for the fourth year in a row, lets spice things up in only 5 simple ways.
We all know what Color Palette mirrors natures changing canopy: greens, yellows, oranges, reds & browns. But don’t be turned off by this controlled color palette. Think beyond the mundane and the usual trend. Try gilding pumpkins with metallic paint or using a texture, like velvet, to make a statement.
Now that you have your color palette picked out, it’ll be much easier to Mix & Match your favorite pieces. Try including the popular buffalo check, to add an extra oomph. Put your decorations in spots throughout your home that people frequently see: the mantel, living room, dining room table or the kitchen.
Of course you are excited now and want to further your fall decor by adding some curb appeal. Spruce Up Your Porch with a festive rug, wreath, or pumpkins. Adding these chic fall decorations to your porch gives a warm welcoming to all your house guests.
So now you finished the hard part or didn’t want to decorate in the first place….however, the two simplest ways to celebrate fall is to add a festive Fall Scent. Some of these popular smelling luxuries are Apple & Brown Sugar, Maple, Autumn Nights and Pumpkin Spice.
The other one is everyones favorite…Food. Set out a dish full of Candy Corn or caramels for guests to snack on. Baking your own? Use ingredients like pumpkins, apples, maple and spices to create a dessert, meal or your favorite fall drink. Here is one of our favorites!
This pumpkin french toast with whipped pumpkin butter is perfect for those chilly fall mornings! It’s easy to make, requires only a few ingredients and will be devoured in minutes!
- 4 eggs
- ⅔ c. milk (whole, low-fat or skim)
- ½ c. pumpkin puree
- 1½ tsp. vanilla extract
- 1 tsp ground cinnamon
- 1 tsp. pumpkin pie spice
- 12 slices Texas toast, french bread, challah, croissant halves, choice of gluten free bread
- Whipped pumpkin butter:
- ½ c. (1 stick), salted or unsalted butter, room temperature
- ⅓ c. pumpkin puree
- 3 tbsp. maple syrup or honey
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- ½ tsp. pumpkin pie spice
- Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
- In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
- Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
- To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.
Notes-I’ve made the whipped pumpkin butter with both honey and maple syrup. I prefer maple syrup when using it on pancakes, waffles and french toast, and honey when using it on rolls. Feel free to use whichever you prefer!
-If you like your french toast on the sweeter side, add 1 tbsp. of brown sugar to the mixture.