We bring bits of nature into the house during every season. Fall though seems to make the biggest impact. I love it! Even on the short walk to my mailbox I come back with something pretty. Although we have a couple of designated "nature shelves" the rest of the house is being taken over by the great outdoors.
Did you ever do this as a kid? I did and now I do it with my girls. Collect leaves and iron them between waxed paper to hang in windows or use as place mats and table runners.
Of course I am crazy about things that represent the natural, like my pumpkin teapot. Yesterday I got the notion to make acorn shaped cakes for tea time. The baking pan I used is shaped kind of like an egg carton. I dipped the tops in chocolate and there you have it---acorns!
I made these gluten free pumpkin bars even though I don't have a gluten problem. I am always looking for nice recipes that I can serve my GF friends. Use any pumpkin pie filling recipe that you love and bake it on this GF crust. I pre-baked the crust first for about 15 minutes before pouring on the filling. It's really good.
Crust: 1 1/2 cups almond meal + 3 TBS fat (butter/coconut oil) + 1 TBS sugar (or packet of stevia)
Press crust into pan evenly, I used a rectangular tart pan with removable bottom.
See more of my Pumpkin Tasties here: