Everything Autumn 

October gave a party;

The leaves by hundreds came –

The Chestnuts, Oaks, and Maples,

And leaves of every name.

The Sunshine spread a carpet,

And everything was grand,

Miss Weather led the dancing,

Professor Wind the band.

 – George Cooper, “October’s Party”

Fall is one of my favorite seasons. I love to take in all the beauty of this time of year, whether it’s natural or cultivated, but it always goes too fast. Between the rush of back to school, a plethora of family birthdays in September,  the start of church ministry for me, and a late trip to Hawaii with my husband, I often look up surprised to find it’s November.

So with all that said, it really isn’t too late to consider the beautiful colors of autumn.

I love the look of this cozy room, from Elle Decor, with subtle pops of orange.

These adorable fall decorations can be found at Pottery Barn.

While it is always nice to have a restful and welcoming home, I think that it is equally important to relax in that home on cold nights or frigid mornings with a warm beverage and fresh pastry.

Yummy Pumpkin Cookie recipe from Habitually Chic

1 cup sugar

1 cup canned pumpkin

½ cup butter

1 tablespoon grated orange peel

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon salt

½ cup raisins

Glaze:

¼ cup butter

2 cups powdered sugar

1 teaspoon vanilla

1 – 2 tablespoons milk

 Heat oven to 375 degrees. In a large bowl, mix together sugar, pumpkin, butter and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Drop by teaspoon onto un-greased baking sheet. Bake until light golden brown about 8-10 minutes. Immediately remove from baking sheet and cool. Spread with glaze. Enjoy!

Pumpkin Spice Latte Recipe from: The Kitchn

Makes 1 to 2 servings

2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon Torani Pumpkin Spice Syrup (your choice)
1 to 2 tablespoons sugar or sugar substitute
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice, plus more to garnish
1 to 2 shots espresso, about 1/4 cup of espresso or 1/2 cup of strong brewed coffee
Whipped cream, to garnish

In a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it — just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Autumn may be coming to a swift close but I encourage you to enjoy the colors, tastes, smells, and experiences of this season while it remains.