Happy first day of Fall!
I have two bins full of fall decorations in my basement that are just dying to jump out and thrill me with all of their orangy- and brown- and yellow-ness. Getting out the fall decorations is, to me, more happy than getting out the Christmas decorations, probably because fall decorations don't expect much of you.
Fall decorations don't expect gifts to accompany them. They don't expect cookies (although Pumpkin Squares are always nice). They don't expect a party either.
Fall decorations are just pretty in and of themselves. They are THE stand-alone decorations, if you ask me.
So this week I went to do the first thing I always do when I decorate for the season--switch out my front door wreath. But as I was taking down the sunny, yellow summer wreath, I couldn't deny it anymore: my front door was looking awfully shabby.
It needed a coat of paint. Badly.
So I ran down to the local hardware store and bought some black paint, semi-gloss for me, and proceeded to get myself into a project. It didn't take long. An hour later I had a shiny, new-looking front door (if you don't notice the tarnished brass kickplate on the bottom).
Alas, time got away from me, and the front door wreath-hanging has not happened yet. But this weekend, the fall decorating festivities will commence!
In the meantime, I thought I'd share with you my favorite fall treat--Pumpkin Pie Dip. I got this recipe from my sister, Jenn, a couple of years ago, and every year at about this time I have to make a batch. It's so easy and so delicious that you might want to make some this weekend too.
Here's what you need:
1 (8 oz) package of cream cheese
2 Cups powdered sugar
1 (15 oz) can of Pumpkin Pie Filling (NOT the plain pumpkin--make sure you get the filling)
[side note: I can never seem to find 15 ounces of the pumpkin pie filling--the cans I find are bigger. Just measure out a little less than 2 cups and you'll have 15 ounces.]
1 t. cinnamon
1/2 t. ground ginger
Beat the cream cheese until it's fluffy and then slowly add the sugar at medium speed (just so the sugar doesn't fly all over you and your kitchen!). Mix that all together until its smooth.
Then add the pumpkin, cinnamon, and ginger.
Beat it all together until everything is mixed well, and transfer it to a pretty bowl. (You already know how I feel about pretty serving dishes, right?)
Cover it and stick it in the refrigerator for 8 hours. Yeah. Right. I tend to dig in right away, and it's just fine. But if you're one of those rule-following types, go ahead and refrigerate it.
Serve this dip with gingersnaps (yum!) or apple slices (meh).
Here's your printable copy, if you'd like.
Now tell me, what are YOU doing to celebrate fall this weekend??
Linking this post to Amanda's Weekend Bloggy Reading Linky Party at Serenity Now.