providence ltd. : our favorite time of year

Fall is just around the corner…our favorite time of the year!

Image via Mike Neel Pinterest

We can feel it, and you can too, because our phone is ringing off the wall. Everyone is ready for a change…a little fluff and puff…Here are just a few simple ideas to inspire your home for the season:

Pillows…Pillows ..Pillows…An easy way to update and refresh!

Love these Suzani Embroidered pillows from Pottery Barn:

Add a cozy throw over the arm of a chair or your sofa:

Image via Ambience Pinterest

We love our white dishes and these salad plates are fun additions from William Sonoma for Fall:

Candles…We can never live without them. They are like the glow of a fresh fire this time of year:

Image via Consuelo Cavalcan Pinterest

It’s time to yank those leggy summer plants out of the garden and add some mums and other fall foliage:

Image via Laura Tredway Pinterest

Image via Corinne Meyer PInterest

A wreath on the front door…

Image via TeenyBlessings.Word

You’ve just gotta have some new duds for Fall…

Image via Pretty GirlFromCaroline.Tumblr

And some pumpkin in a new recipe…

Pumpkin & Cheese Spice Bread

Yields 3 mini loaves (the mini loaf pans I use are 5 3/4 inches long X 3 inches wide X 2 inches deep)

For the Cheese Batter:

8 oz cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

3/4 cup brown sugar, lightly packed

2 large eggs

3/4 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

Other:

Butter, to grease the pans

For the Cheese Batter:  Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

For the Pumpkin Spice Batter:  Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.

In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.  In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.  Gradually stir the dry ingredients into the wet, being careful not to over-mix.  Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.

Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.  Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.