I really love Autumn! The colours are just to die for! And then there are the free home accessories- the pine cones, conkers, acorns, rose hips, leaves and sticks. All adding something special to the décor. I love changing my wax melts from summery scents to the homely smell of pumpkin pie or cinnamon sticks.
Our living space at home is currently a bit of a mess!! We have taken up all the carpet in the hall and living room adding some lovely oak flooring but we are still half way through decorating meaning that most of the contents of those spaces is in the kitchen and orangery!!
To bring a little peace and order to the home I decided to style the only clear space available… the dining table! I wanted Autumn to make its mark on my home and this is the first spot for it to hit!! I had these wood slices from one of H parties and I decided they would make the perfect starting point. I added this super cute pumpkin from Homesense (it is cinnamon scented!) and then these brushed gold like tealight holders (Sainsbury’s). In the bigger candle holder I added a jam jar and one of my favourite jam jar arrangements; some autumnal brights in oranges and yellows.
I then added some of natures treasures… a few conkers, pinecones and some very pretty leaves. I can’t wait to light the candles later this evening. I may even stock up on some Yankee tea lights for added scent!
This week I made some carrot cupcakes and a few people asked me to share the recipe. I use Frances Quinn’s Basic Carrot Cake recipe from her Quinntessential Baking book with a few adaptions. I would really recommend this book if you haven’t got it. Its a really good starting point for lots of cake recipes.
You will need:
150g Light Muscovado Sugar
150g SR Flour
3tsp Ground Cinnamon
150g grated carrot
100g sultanas (this is my extra addition!)
I am a throw everything in the mixer kind of cook; so I basically just creamed the butter and the sugar. Then gradually added the eggs. Then the flour and cinnamon (I didn’t even sift!). Then I finally folded in the grated carrot and sultanas. This mixture is enough for 12 muffins. Bake them at 180c for about 25/30 minutes. Once they are cool you can enjoy them as they are or add some cheats Betty Crocker Cream Cheese Frosting!
Then kettle on, feet up and enjoy!