September

September

September 14, 2014

ESSENTIALS FOR YOUR AUTUMN HOME.....THE WEEK AHEAD



The coming week is going to be 
so exciting at Estelle’s!

We’re decorating for the fall season in a big way! I hope to share inspiration in making our homes cozy with touches of light, textures and patterns. Adding a new pillow here and there, soft candlelight everywhere, setting a memorable fall table, blending family heirlooms with new found treasures and curling up with soft cashmere throws will be a few of the daily features. It promises to be a festive setting for the fall season and take us right into the holidays.

Let’s Talk Food~

There are some fabulous fall recipes on the menu also!
The Best Southern Pinto Beans ever, Cookie Bars that you will want to 
bake again and again, delicious and spicy Burrito Bowls and 
Strawberry Cake with Chantilly Cream……


It’s a Season to Celebrate! 
Hope you stop by and share your own seasonal treasures! 

September 13, 2014

AUTUMN WEEKEND BLISS


That old September feeling... of summer passing, 
vacation nearly done, obligations gathering,
 books and football in the air.... 
Another fall, another turned page: 
there was something of jubilee in that annual autumnal beginning,
 as if last year’s mistakes and failures had been wiped clean by summer. 
~Wallace Stegner

September 12, 2014

SWEET POTATO SPICE CAKE


The entire family will be here for the Thanksgiving holiday! I don't know about you, but I love serving up new recipes that will be delicious and make a beautiful presentation! I try to always test them out before I add something new to the list of their old favorites! This one, made the list! This is a moist sweet potato cake that will make your dinner party a bit more spectacular! 

SWEET POTATO SPICE CAKE
1 box spice cake mix
2 eggs
1 1/2 baked sweet potatoes, skin removed
1 small banana
1 1/4 cups water
1/3 cup vegetable oil

Bake the sweet potatoes for 2 hours in a 350 degree F. oven. Remove and allow to cool. Remove the skins and place in a mixing bowl. Add the banana and mash together. Add the eggs, cake mix, water and oil. Beat with a hand mixer until smooth, about 2 minutes. Pour into a greased bundt pan and bake for about 30-45 minutes. Allow to cool  before inverting onto a serving platter. Serve with warm lemon sauce! 


LEMON SAUCE
1/2 cup sugar
1 T. cornstarch
1/4 cup cold water
1/2 cup boiling water
 1T. butter
3 T. lemon juice
1/8 t. nutmeg

Blend the sugar and cornstarch together in a small saucepan. Add the cold water and blend. Add the boiling water and cook over low heat until thickened. Stir constantly. When the sauce has thickened, add the butter and lemon juice. Add a touch of nutmeg. 



Check out Foodie Friday for more great recipes!
http://designsbygollum.blogspot.com/



September 11, 2014

ITALIAN BAKED EGGS....SCENES OF AUTUMN PAST



My children LOVE egg on toast for breakfast. This is my version of kicking it up a notch and will be a little heartier than just the normal concoction! I know they are going to love this! Do you ever  notice when you eat a good breakfast, you can have more energy throughout the morning? You may even find that you are not quite so ready for a big lunch...perhaps a salad, rather than a burger and fries! Are you listening "o' husband of mine?"


Autumn is such a beautiful time of year...especially in Atlanta! 
These are some of my favorite scenes of Autumn pasts.


Our favorite place to gather and enjoy a glass of wine in the gloaming


Miss Abbie...happy to play in the leaves
That tree is a picture postcard in both fall and spring


Luke looks like a little woodland munchkin while walking through the autumn woodlands 



Remembering Kennebunkport in autumn

Now ...how about some breakfast! 



ESTELLE'S ITALIAN BAKED EGGS
2 slices of whole grain bread 
1 cup shredded mozzarella cheese (about 4 ounces)
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 cup loosely packed baby spinach leaves
2 large eggs
Kosher salt
Freshly ground black pepper
1 tablespoon finely grated Parmesan cheese


Heat the oven to 400 DEGREES F.  
Meanwhile, place two pieces of whole grain bread on a work surface and sprinkle with the mozzarella, oregano, and red pepper flakes. Arrange the spinach over the cheese, leaving a small nest about 1 1/2 inches wide in the center of each bread slice.

When the oven is ready,  place the bread slices on a baking sheet. Crack 1 egg into the nest of each slice and season it with salt and pepper. Bake until the egg whites are set, about 15 minutes (the yolks will still be runny).


Remove the baking sheet from the oven and transfer the eggs on toast to a cutting board. Sprinkle with the Parmesan, and serve immediately.

September 10, 2014

AN AUTUMN VIGNETTE..ENJOYING THE PLAY OF LIGHT AND SHADOW



Are you bringing the fall season into your home?
When you surround yourself with things you love, it seems to have lasting character! 


Dried berries and hydrangeas create the arrangements


The autumn season is perfect for displaying some of my favorite Johnson Brothers china


An amber glass turkey....beautiful in sunlight


Muted fall colors of amber, persimmon and goldenrod


Mixing traditional elements



Focusing on a few embellishments


A well edited mix


Say hello to autumn

September 9, 2014

CHOCOLATE ICEBOX CAKE


Get inspired to make your kitchen a place where your
family and friends will look forward to landing.
All that's left for you to do is wait for their smiles!
If you are expecting some VIP friends for dinner,
then this ice box cake is sure to be a show-stopper!


CHOCOLATE ICEBOX CAKE
1 box of crushed vanilla wafers
2/3 cup butter, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon

The Filling
1 milk chocolate candy bar (7 ounces), plain or with almonds, broken into pieces
1 package (10 ounces) large marshmallows
1 cup milk
2 cups heavy whipping cream, whipped
1/2 teaspoon vanilla extract
Sliced almonds, toasted, optional

In a large bowl, combine the vanilla crumbs, butter, sugar and cinnamon. Press  crumb mixture into a greased 13-in. x 9-in. pan; refrigerate until firm.
   
In a large saucepan, heat the candy bar, marshmallows and milk over medium-low heat until chocolate and marshmallows are melted, stirring often. Remove from the heat; cool to room temperature.
   
Fold in whipped cream and vanilla; pour over crust. Chill for 3-4 hours. Sprinkle with almonds. Keep refrigerated.

September 8, 2014

SIGNS OF FALL


Have you ever been to the grocery store for specific items, only to find yourself distracted from everything on your list, when you turn down the wrong isle in the seasonal home section? I am So guilty of this. I was actually shopping for sunscreen, wine and toothpaste!
Well......some how my basket ended up with a few Autumn treasures...and so it begins.....


I am very drawn to autumn colors...cannot resist florals
in those beautiful, deep fall jewel tones.


The first item I selected was this darling little Fall Blessings angel!


Secondly, I chose three little gourds. These were 98 cents a piece!
 My bargain buy!


I added three different picks for the arrangement!

I just love this tiny box with the vintage pumpkin!


The box of florals, along with the three picks came to a total of $10.00!





I love this! It's all about creating what you love.....
It's a good start into the Fall season!
My assistant for this project was none other than Mae Mobley!