Mrs. Coach Sims: The One with the Fall Decor

Soooooo how my Columbus Day has gone so far....

I slept in until a gloriously 9 a.m...... really awesome after going to bed after midnight on Thursday, Saturday and Sunday
...and 3 a.m. on Friday.

I woke up and remembered ...oh yeah, our Link Party....
I really need to do that post ASAP.

Started working on this post while in bed, drinking coffee, kids playing and Coach Sims next to me in bed working on football stuff.... I mean great morning, right?

During this time, Coach also checked the weather and mentioned to me that the wind could get up to 50 mph.
I thought hmmmmm, interesting. No, I didn't think interesting...I just thought hmmmmm because I did not feel that this would have anything to do with me today.
I planned on staying inside and cleaning/organizing until it was time to take Olivia to dance.

Being that we are in Texas and I'm still sending my children to school in shorts, I haven't really decorated for fall yet.
So I decided to share some of my favorite fall things with you...

and here they are:

1) Mums & Pumpkins

These white mums and white pumpkins are to die for.

I adore white.

via www.homestoriesatoz.com

Cute porch ...

love the Welcome Friends

via Good Housekeeping

2) Fall Garland

via www.6thstreetdesignschool.blogspot.com

via www.abeautifulmess.com

3) Fall Treats

My absolute favorite one to make:

Pumpkin Roll

Ingredients

3 eggs, separated

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/8 teaspoon salt

Filling:

1 package (8 oz.) cream cheese, softened

2 tablespoons butter, softened

1 cup powdered sugar

3/4 teaspoon vanilla extract

*I usually put a little extra in*

Directions

1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

2. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.

3. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

4. In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.

A new dessert I'd like to try this fall:::

Pumpkin Oreo Cheesecakes

via www.insidebrucrewlife.com

Ingredients

2 packages (8 oz.) cream cheese, softened

1/2 cup sugar

2 eggs

2 tablespoons sour cream

1 teaspoon vanilla

1 cup canned pumpkin

1 teaspoon cinnamon

24 Oreos, split in half

1 cup Cool Whip

sprinkles

Directions

1. Preheat oven to 350*, Place cupcake liners in a muffin pan.

2. Beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, beating after each one. Add the sour cream, vanilla pumpkin and cinnamon and beat until creamy.

3. Place half of an Oreo in the bottom of the cupcake liners and fill the liner 3/4 full with the cheesecake batter. Place another half of an Oreo into the top of the batter. Bake for 22 minutes. Cool in pan for 15-20 minutes before removing and placing on a wire rack to finish cooling. Keep refrigerated.

4. Top with Cool Whip and sprinkles before serving.

4) Fall Mantles

and this is where the wind blew so hard that this happened::::