Picturebook: Fall Party!
I think we can all agree – Fall is the BEST season of all. If you don’t agree, you can just stop reading now.
(Just kidding. Kind of.)
For the first time, I decided to host a party celebrating all the best things of the season – red wine, pumpkin-flavored everything, scarves, boots, and the perfect weather.
And boy, did we have it all!!
See a few pictures below. Unfortunately I didn’t get quite enough for my liking … but I do have a couple of hilarious videos/snaps to show if you ask next time you see me.
{party outfit goal: basic white girl – fall edition}
{drink table, including my signature drink: apple cider mimosas (delish!)}
{This was SUCH an easy appetizer/dessert – wrap butter-soaked apples, apple pie spice + brown sugar mixture, and pecans in crescent rolls. Cook for 8-10 minutes.}
{These were our contributions – apple pie bites (recipe above), baked brie with fig, pumpkin cheesecake bars + pumpkin salsa from fresh market (which was seriously a hit!) This doesn’t show all the amaaaazing food our friends brought. Thanks, friends!}
{Love these beautiful friends! Unfortunately didn’t get any other pics with the 20+ people who were there, but I love them too!}
{late night games: drenga + fingers}
{final pic of the night with husband <3}
[not pictured: shenanigans on our back patio, including boys + cigars, a hilarious 30 minutes trying to open a champagne bottle with a knife then a shoe, and stories that made us laugh ‘ till we cried.]
xo xo
Pumpkin Fettuccine {recipe}
Y’all know I love pumpkin. Over the years I’ve shared recipes for Pumpkin Butter Cake, Pumpkin Bread, Pumpkin Cheesecake, and my favorite – Pumpkin Chocolate Chip Brownies.
Well, here’s a new one for ya – Pumpkin Fettuccine. To be honest, I can’t even remember where I found the recipe, but it looked easy, delicious and a unique way to use pumpkin!
I was skeptical to tell Husband what I was making. I thought he would turn up his nose and look at me like I was crazy. But he surprised me and was open to it.
Guys, let me be the first to tell you … it.was.amazing. Seriously. Amazing. It was so so easy and had just a subtle pumpkin flavor.
Even if you aren’t a pumpkin lover like me, but are a fettuccine alfredo lover, then take a risk and add some pumpkin. It is fall, y’all.
P U M P K I N F E T T U C C I N E
{you cook. I’ll drink. or in this case, I’ll do both.}
{best served with sister schubert’s rolls!}
Ingredients:
1 box of fettuccine
2 tablespoons butter
5 garlic cloves, minced
1 cup pumpkin puree (canned pumpkin)
2 1/2 cups heavy whipping cream
1/2 cup grated parmesan cheese
Directions:
1. Cook the fettuccine according to package directions.
2. Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine.
3. Toss the pasta in the sauce. Top with additional parmesan and season to taste with S&P.
xo xo
Fall Wish List
These Sam Edelman boots are exactly what I need this season.
P L A I D B L A N K E TCheck! Found this one at Home Goods and used it on the front porch last weekend.
Looking for new fun ways to decorate this Fall, and love this idea!
Husband and I live in these in the Fall, and we decided we’d buy a new one this year on the first day of the season. Picked mine out!
B L A N K E T S C A R FI already have one of these, but definitely need another one. These colors are gorgeous.
F A L L S C E N T E D C A N D L ECheck! My pumpkin pie woodwick candle is burning constantly, and it’s amazing.
O X B L O O D P U R S ELike this one. Except a little more affordable than Celine. Maybe someday.
Pumpkin Butter Cake {recipe}
There is so much butter and powdered sugar in this recipe it’s scandalous.
Seriously, scandal in the Alderman household!
But who doesn’t need a little scandal now and then, especially if it’s as harmless (and delicious!) as this Pumpkin Butter Cake? As I was searching for a sweet treat to serve to our community group this week, this recipe via Pinterest made me salivate. It’s simple and has two of my favorite things in the title.
Even though I’ve already started decorating for Christmas (so early, I know!) and it’s already winter weather outside, I thought I’d retain a little bit of Fall with this perfect seasonal recipe.
P U M P K I N B U T T E R C A K E
Ingredients
For the crust:
1 box yellow cake mix
1/2c melted butter
1 egg, slightly beaten
For the filling:
15oz can pumpkin
8 oz cream cheese, softened
1/2c melted butter
3 eggs
1 tsp vanilla
1 tsp pumpkin pie spice
16oz (1lb box) powdered sugar
Directions
Mix crust ingredients in a medium bowl until well combined. Spray a 9×13 baking dish with nonstick spray and press crust into the bottom evenly. Beat pumpkin, cream cheese, melted butter, and eggs until creamy. Add vanilla and pumpkin pie spice. Gradually add powdered sugar, beat well. Spread filling over crust. Bake at 350 degrees for 50-55 minutes (center will still be slightly jiggly).
Serve with whipped cream and sprinkles or vanilla ice cream.
Enjoy! xo xo
You might also enjoy: Bourbon Apple Cake, Pumpkin Bread
Pumpkin Cheesecake {recipe}
Catharsis: the act or process of releasing a strong emotion or tension, especially by expressing it in an art form
My art form this week has been baking. I enjoy baking when I have the time and a specific reason, and I had THREE specific reasons this week. Yes, my kitchen has been a disaster all week, but I’m very happy with how all of my desserts turned out.
{Red velvet cupcakes for our Walking Dead premiere party}
{Pumpkin + cream cheese cupcakes for our community group fall festival. I won’t tell you what happened to them in the car on the way over there … let’s just say I was glad I took a picture beforehand.}
{Pumpkin Cheesecake for a dinner party … and a leftover piece for breakfast}
This recipe is so quick and easy and tastes delicious. In all honesty, it tastes more like pumpkin pie than cheesecake, but it does add a little creamier texture than traditional pumpkin pie. I’ll definitely be making this again for Thanksgiving.
P U M P K I N C H E E S E C A K E
Puree 1 c pumpkin, 8 oz. cream cheese, 1/2 c sugar, 3 eggs, 1/4 c each sour cream and maple syrup, 1/2 tsp cinnamon and a pinch of salt into a food processor or blender.
Pour into 9-inch graham cracker crust.
Bake at 350 until set, 45 minutes.
Serve with whipped topping.
Enjoy! xo
You might also enjoy: Pumpkin Lovin’, PB&J Bars, {Almost} Better Than Sex Cake
pumpkin lovin’
It’s no secret one of the best things about fall — other than fashion — is pumpkin everything. To celebrate the first day of the season, a little baking was in order.
Pumpkin Chocolate Chip Brownies
{messy & delicious}
1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips
* *
Preheat oven to 350˚F. Spray an 11″- x 7″-inch pan with non-stick cooking spray.
In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.
Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.
Recipe via
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Other pumpkin recipes on the must-try list:
{pumpkin creme brulee}
{pumpkin ice cream with beer caramel sauce}
{pumpkin lust cake}
{pumpkin whoopie pies}
All recipes via my Pinterest board Food Porn
m.davis xoxo 