How lucky are we.

Summer has finally moved on and we can’t say it wasn’t a wonderful season. Now we get to experience the fall; crisp air, warm colors, and the smell of falling leaves. This is personally a favorite time for me. I look forward to pumpkin patches, apple festivals and mulled cider with a bunch of cinnamon sticks. Of course this means the fire pit is going, with the roasting of marshmallows and the pets running around and of course you hear the crunch of leaves under their paws.

Funny how a season changes your attitude, when I go shopping now I’m looking for cuddle up furniture and Darker colors, where during the summer I was looking only at light and bright dining rooms. What I have learned from this is not to pigeon-hole myself into one style. I try to make sure that whatever I do decide to purchase it will work both winter, spring, summer or fall; the long term. You can always change your room by switching up accessories, lamps, pillows or just a fresh coat of paint.

I prefer the basics. I would rather invest in a sofa that I know will not go out of style and is made well. This then allows me the freedom to go to flea markets and look for some unusual pieces that I can refurbish and give a new life to. Just by changing handles or knobs can give an old piece a new face. Not to mention you can then brag about what a good deal you got.

There is nothing like coming into a home and smelling that someone is baking. It very comforting, especially during the fall and winter months.

I am going to include my all-time favorite Spice Cake recipe. I hope you will enjoy it. Recipe courtesy of Recipe.com


 

Pioneer Wedding Stack Cake

Ingredients

  • 1 cup butter
  • 3 eggs
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 cup sugar
  • 1 cup mild-flavor molasses
  • 2 teaspoons vanilla
  • 1 cup buttermilk
  • 1 24 ounce jar homestyle chunky applesauce
  • 1 ½ cups cups apple butter
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves (optional)
  • 1 - 2 cups whipped cream
  • ½ cup coarsely chopped walnuts, black walnuts, pecans or hickory nuts, toasted

Directions

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round baking pans. Line bottoms of pans with parchment paper. Grease and lightly flour bottoms and sides of pans; set aside. In a large bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat until well combined. Add eggs, one at a time, beating well after each addition. Add molasses and vanilla; beat until well combined (mixture will appear curdled). Alternately add the flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour 1 cup plus 2 tablespoons of the batter into each prepared pan. Refrigerate the remaining batter.

Bake in a 375 degrees oven about 15 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and completely cool on wire racks. Wash pans; line bottoms with waxed paper, grease and lightly flour. Repeat with the remaining batter.

In a medium bowl, combine applesauce, apple butter, and if you like, apple pie spice. To assemble, select the cake layer that's most attractive; set aside for the top layer. Place one of the remaining cake layers on a serving plate; top with about 3/4 cup of the applesauce mixture, spreading to within 1/2 inch of the edge. Repeat with remaining cake layers and applesauce mixture. Place reserved cake layer on top. Chill, covered, in the refrigerator for at least 6 or up to 24 hours before serving to make slicing easier and to allow applesauce mixture to moisten the cake.

Let cake stand at room temperature for 1 hour before serving. Just before serving, spread about 1 cup whipped cream on top; sprinkle with nuts. If you like, pass additional whipped cream.

author: Administrator

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