1. Going to the local cider mill for donuts and cider, apple picking, and hay rides.
2. Pumpkin carving/decorating. Last year I used a dremel to carve my pumpkin. It was so much faster than using the regular pumpkin carving knives. Here a fun idea from
Better Homes and Gardens for carving pumpkins using stencils:
And here's another idea for carving pumpkins from
Marthastewart.com:
To keep your jack-o-lantern looking fresh longer try using Wilt-Pruf spray.
Painting is another great way to decorate a pumpkin.
Photograph from The Old Painted Cottage.Check out the Better Homes and Gardens website to see how to paint a pumpkin using a doily as a stencil.
Photograph from Better Homes and Gardens.Or glitter is always a fun option.
Photograph from Seeking Everyday Beauty.3. The changing leaves.4. The cooler weather is an excellent excuse to have a camp fire.5. Halloween-Yay for free candy!6. Thanksgiving. I'd love to have these
Baroque Salad Plates from Pottery Barn on my table tis Thanksgiving. Oh, well maybe if they go on sale after the Thanksgiving I'll get them for next year.
7. Fall decorations.
Photograph from Country Living.
Photograph from Marthastewart.com
Photograph from Marthastewart.com
Photograph from Marthastewart.com8. Getting to play dress up for Halloween. I need to figure out a costume for my little Emily's first Halloween.
9. All the great new fall scented candles at Yankee candle.I was at the Yankee Candle store today and I absolutely loved
Autumn Leaves. Go to
www.yankeecandle.com/coupons for coupons!
10. Caramel apples and pumpkin pie (okay so I love fall food). For something a little different from your typical pumpkin pie, check out this recipe for Pumpkin Chocolate Cheesecake from the November issue of Better Homes and Gardens:
Ingredients1 recipe Deep Dish Pie Pastry, below
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle.
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