This year, I wanted to put something on our table that could last through October AND November, because let’s be honest. I am lucky to get a wreath on my door most years. Meanwhile my neighbors across the way put me to shame with a full on cemetery in their front yard for Halloween. That’s okay though because we have mums, and that’s really all you need to bring your front yard back to life from the dead. 😉 I am more of an autumnal versus Halloween decor, so here is what I came up with. Using real pumpkins and faux greens, this should last you for months!
Sage and White Autumn Tablescape:
3 White pumpkins varying in size
2 artichokes (will need to be replaced when they get dark)
3 mini gourd pumpkins
2 green gourd pumpkins
2 branches of faux greenery
1 Placemat or Tea Towel (mine from Pehr Designs)
Arrange however you like, but hopefully this video is a helpful guide!:
When Target challenged me to share my spin on keeping guests lingering at the table this year, my sweet tooth answered the call. We are staying home for Thanksgiving this year, so I have been working on our menu for Friendsgiving. It’s usually tough to save room for dessert after the smorgasbord feast, but as usually anticipated by the crowd, the pies and sweets are always worth the wait.
One way to keep the dinner crew conversation going after the plates are cleared, is to create a dessert bar on a separate table or a buffet display at the center of the commotion. I wanted to do something a little different from the expected fall colors for thanksgiving tablescapes, so I incorporated silver and champagne tones. I worked a few platters, plates, and reindeer (cause why not??) along with fall foliage to make the scene come alive.
Candlelight and Coffee doesn’t hurt either;) Having coffee along with that bundt cake or pie, and a little candlelight to keep the atmosphere comfortable to keep everyone together for a while longer!
What is on your menu for Thanksgiving? I would love to hear! Veronica helped me make these 3 Ingredient Powder Puff cookies, and below is the recipe to one of my very favorites that comes from a very talented family friend. Since Apricots aren’t in season you can use frozen!
Dreamy Apricot Pie
Ingredients:
6 C Apricot halves
2/3 C sugar
1/3 C Flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. lemon juice
2 – 9 inch pie crusts (homemade or store bought)
3-4 tbls. butter
Directions:
1) Preheat oven to 425 degrees.
2) Whisk flour, cinammon, nutmeg, and sugar.
3) In a separate bowl mix apricots and lemon juice. Add in dry ingredients.
4) Line your pie crust into pie dish and prepare edges.
5) Pour apricot mixture into the pie crust. Dot with butter.
6) Top the pie with remaining pie crust, pinch the edges, and slit the top. (Tip: Line the edges of the pie with foil to prevent burning.)
7) Bake for 35 minutes or until golden brown.
8) Sprinkle with a little sugar on top, cool, and serve!
This post is sponsored by Target. All opinions are my own. Shop Home Décor for modern luxury made easy.
Please welcome my friend Erica Taylor of Tinsel & Twine as she shares with us the most exquisite fall brunch scene. The styling and photography is so fresh and captivating, don’t you think??
_ _ _ _ _ _ _ _ _ _ _ _
For this photoshoot, we planned to create two vignettes that reflected the warm tones of Fall, but without using the traditional combination of burnt reds, oranges, and browns. Instead, we picked a more modern palette of charcoal and cream accented with glints of gold.
Our first set-up is a very sweet breakfast in bed. Imagine waking up on a gloriously lazy Sunday morning. And although the weather is beginning to turn chilly, the sun is shining and you’ve got your love to keep you warm. That, and a sweet surprise from your Honey: pumpkin spiced donuts, fresh flowers, and a little love note! What could be cozier?
The second scene is a table set for a spiced cider and donut brunch with your closest friends. Circular design elements are carried through a collection of dotted vases, speckled menus, a dramatic gilded hanging wreath of hand-crafted paper petals, a cylindrical cakestand, and — of course — carefully architected pyramids of donuts and pastry puffs. So many details to take in make this a truly delicious feast for friends!
Collaborating Team
Concept, Styling, and Floral Design Tied Together By: Tinsel & Twine
Please welcome my friend Erica Taylor of Tinsel & Twine as she shares with us the most exquisite fall brunch scene. The styling and photography is so fresh and captivating, don’t you think??
_ _ _ _ _ _ _ _ _ _ _ _
For this photoshoot, we planned to create two vignettes that reflected the warm tones of Fall, but without using the traditional combination of burnt reds, oranges, and browns. Instead, we picked a more modern palette of charcoal and cream accented with glints of gold.
Our first set-up is a very sweet breakfast in bed. Imagine waking up on a gloriously lazy Sunday morning. And although the weather is beginning to turn chilly, the sun is shining and you’ve got your love to keep you warm. That, and a sweet surprise from your Honey: pumpkin spiced donuts, fresh flowers, and a little love note! What could be cozier?
The second scene is a table set for a spiced cider and donut brunch with your closest friends. Circular design elements are carried through a collection of dotted vases, speckled menus, a dramatic gilded hanging wreath of hand-crafted paper petals, a cylindrical cakestand, and — of course — carefully architected pyramids of donuts and pastry puffs. So many details to take in make this a truly delicious feast for friends!
Collaborating Team
Concept, Styling, and Floral Design Tied Together By: Tinsel & Twine
It felt good put on the styling hat again. It’s a fun outlet for me amidst all of the sleep deprivation of a new baby. We are going to have a halloween shindig with my brothers and sisters this year so today I wanted to share with you some simple autumn table setting ideas I will be using throughout October and November.
We have been winding down over here and welcoming the chance to use these short winter days for rest and renewal. These children make me feel like I get the chance to relive that childhood magic of Christmas all over again. Each year, no matter how challenging, gets to end with the holidays….when we are reminded of the gift of each other. When the simplicity of that first Christmas asks you to make room in your heart for more love, forgiveness, and compassion. I’m grateful for that chance.
Those cute little faces that have minor anxiety when mom goes to the mailbox without them. This pic ended up landing on the Washington Post! Before we sign off for the year, I wanted to welcome you all into our home for a cup of coffee or cocoa;) So how about at least a glimpse of what’s been going on around here…
I don’t think those 5 noses pressed against the glass will soon forget that unexpected southern snow fall! VIEW FULL POST
I’ve always enjoyed making brunch more than dinner, and this year I wanted to get some family and friends around the table that we wouldn’t get to see over Thanksgiving. So it was a brunch I was motivated to get up early and make. I won’t lie, it took hours. All morning to be exact. But as a wise woman told me, “Food is always worth if it brings people around the table in peace.”
(Mini casserole dishes are from Martha Stewart Collection at Macys)
You can prepare the casserole the night before, so the morning of you aren’t scrambling like I was! If you time your dishes right, you have plenty of time to sit and visit with company.
Bacon Wrapped Asparagus and Poached Eggs:
Preheat oven to 450 degrees.
Separate your asparagus into even bunches and cut off ends if needed.
Wrap each bunch with two pieces of uncured bacon, and set in 9 x 13 casserole dish. Bake for 15 minutes.
While those are baking, poach your eggs. (Great directions here.)
They take approx. 4 min. for each egg.
I tell ya what, that bacon flavor seeping out of the asparagus is the only way to eat it! Its a really good savory compliment to the french toast casserole.
I wasn’t counting on my pumpkins to whither just in time for Thanksgiving week, but luckily had a few flower bunches to work with for a bold color centerpiece. It looks complicated, but actually pretty simple!
Thanksgiving centerpiece and runner:
Bowl vase (mine is from an antique store)
Cedar Incense
Pomegranate
3 Artichokes
Greenery bunches (They sell them pretty inexpensive at whole foods)
Deep purples and orange flowers
– Place a styrofoam piece in the middle of your bowl vase.
– Layer your cedar incense bunch (one bunch from Pike’s Nursery was all I used) 3/4 around the bowl.
– Place your pomegranate and artichoke side by side since they are your largest pieces.
– Add in your bold toned flowers (cut the stems shorter).
– Finish with a few fresh greenery stems to fill out as needed.
– Stack the rest of your greenery branches along the table in opposite directions till you reach the end of your table. Stick the stem ends underneath eachother so it flows well. That’s it!
Alright, now to plan the Thanksgiving menu. Phew! I’ll be in the kitchen till Thursday if you need me! 😉 Any dishes you would like to share for Thanksgiving? I am always up for some new ideas!
X, Anna