Outdoor Fall Decorating 2018

 

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Our front door. ❤

Derek and I have been busy bodies getting our fall decorations up. We know, we’re a little early, but that is our style. We like to enjoy them for a longer period of time. What fall decorations are you putting in place? It’s one of my favorite seasons (even if it is way too short). You can also bet on walking into our home to smell fantastic fall smells like pumpkin!

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Derek finally got his corn stalks he’s been wanting since we started talking about fall decorating.
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Derek made this fall wreath a couple years ago and it’s still holding up strong! ❤
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Love the additions to our decorating this year. The tree Derek got looks amazing during the day and at night when it’s lit up. I’m also loving the addition of my new “Hello Fall” sign. 🙂

 

Caramel Pumpkin Pecan Cheesecake

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Talk about another huge Instant Pot success! Derek has been in the fall mood and most definetaly craving the pumpkin lately, so I decided to get to work and make this cheesecake. It’s simple to make as well!

Caramel Pumpkin Pecan Cheesecake

INGREDIENTS

  • 3/4 Cups Ginger Snaps (About 20 Cookies)
  • 2 Tbs Pecans
  • 2 Tbs Butter, Melted
  • 2 – 8oz. Packages of Cream Cheese, at Room Temp.
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Pumpkin Puree
  • 1.5 Tsp. Pumpkin Pie Spice
  • 1/2 Tsp. Vanilla Extract
  • 2 Large Eggs

DIRECTIONS

  1. In a blender or food processor, combine cookies and pecans. Pulse until finely chopped. In a small bowl combine crumbs and melted butter and stir until well combined.
  2. Use your fingers and press firmly into bottom and sides of springform pan (I used a 6″ in this case). Place pan in freezer until your ready for it.
  3. In large mixing bowl combine Cream Cheese and Sugar until smooth. Add pumpkin, pumpkin pie spice, and vanilla and mix well. Add in eggs one at a time and make sure to not overwork the batter.
  4. Pour mixture on top of cookie crust in springform pan.
  5. Pour 1 cup of water in bottom of Instant Pot.
  6. Add in trivet with springform pan into the pressure cooker and cook on high pressure for 25 minutes. Quick release.
  7. Remove from cooker and allow to cool, then refridgerate until ready to serve. Top with caramel and pecans.
  8. Enjoy!

Recipe: http://www.kiefertshome.com

Caramel Stuffed Cookies!

Derek had the day off earlier this week and I came home to quite the treat! These cookies were absolutely incredible! So much so they all very quickly disappeared! Definitely on my list to have him bake me again VERY soon!

Here’s a quick pic of all the ingredients prepared to start making them.

Caramel Stuffed Cookies

INGREDIENTS 

  • 3/4 c. apple cider
  • 1 1/2 c. flour
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • Pinch salt
  • 1/2 c. butter, softened
  • 2/3 c. packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • Cinnamon sugar, for rolling
  • 1 bag caramel candies, unwrapped

DIRECTIONS

  1. Preheat oven to 350° and line two baking sheets with parchment paper.
  2. In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool.
  3. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. In a large bowl using a hand mixer, beat together butter and brown sugar. Add egg and vanilla and beat until combined. Add flour and mix until just combined.
  4. Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand. Press the unwrapped caramel into the center of the dough, covering and sealing the caramel entirely with dough. Reshape it into a ball and roll in cinnamon-sugar. Place on cookie sheet and repeat with remaining dough and caramels. Freeze for 20 minutes.
  5. Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes. Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

Recipe: http://www.kiefertshome.com