Dreamy Dining Room

This is my dream dining room, the table, chairs, lights, the colors, I love the whole room but have a moderate budget, if you could only do part what would it be, looking forward to the ideas. Have a great day!

*courtesy of Pottery Barn Fall catalogue

The Leaves are Storming!

The things I love about fall are the cool, crisp air, the colors and most of all the leaves stormin!

Jim and Victoria

Here they are on they're way to Homecoming! Oh to be young again!!!!!

Josia's Pumpkin

I must say here is the most beautiful fall picture I have ever had the privilege to see, you see my little guy is the artist who made this, he is six years old and a artist in his own right, I love this picture and will always cherish it, have a sweet evening!!

The Brunette!

The Redhead!

The Fall Cake

Fall just isn't fall without this delicious moist wonderful calorie free cake, ok well maybe the calorie free part is stretching it but the rest is the truth! The recipe follows:

Hummingbird Cake

Ingredients:
Serves 12

* FOR THE CAKE
* Nonstick vegetable spray
* All-purpose flour, for pans
* 3 cups self-rising flour
* 2 cups granulated sugar
* 3/4 cup vegetable oil
* 1/2 cup finely chopped pecans
* 2 very ripe large bananas, mashed
* 1 (8-ounce) crushed pineapple, with juice
* 1 teaspoon pure vanilla extract
* 1 teaspoon ground cinnamon
* 4 large eggs, beaten
* FOR THE FROSTING
* 1 pound (1 box) confectioners' sugar, (for the frosting)
* 1 (8-ounces) cream cheese, room temperature (for the frosting)
* 6 tablespoons (3/4 stick) unsalted butter, softened (for the frosting)
* 1 teaspoon pure vanilla extract, (for the frosting)
* 1 tablespoon milk, or more if needed (for the frosting)
* 1/2 cup finely chopped pecans, (for the frosting)

Directions

1. Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
2. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
5. Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.
*courtesy of Martha Stewart website.