Pansies and Pumpkins

Cottage Cooking

the blog:
Pansies and Pumpkins
James 1:17 Every good gift and every perfect gift is from above, 
coming down from the Father of lights with whom there is no 
variation or shadow due to change.

It is gorgeously overcast today. The birds

are singing and the squirrels are chasing each
other up and down the trees – the wind is
gently moving through the branches – some
of the leaves are already beginning to rustle.
This is the song of an October morn.

All changes, even the most longed for, have their melancholy; 
for what we leave behind us is a part of ourselves; we must die 
to one life before we can enter another. 
Anatole France 

I found this gorgeous white pumpkin and knew

it would make a lovely centerpiece. At the local
garden nursery, they’d hollowed a white pumpkin
and planted pansies in the center. I thought it
was gorgeous. I didn’t really want to hollow this beauty,
she wouldn’t last that long. So I chose to top her with
a pansy ring I have. Sort of like a crown.
You must be the change you wish to see in the world. 
Mahatma Gandhi 

I found these delicious teacups and saucers at a local

Habitat store this past week and this tiered stand at
the Goodwill. Serendipity – all perfect for this 
tea setting.
I made a Cream Cheese Pound Cake for our 
weekend dessert. It is perfect by itself, paired with
fruit and whip cream or even drizzled with chocolate
syrup – 
It is also perfect with tea and or coffee – which ever
would be your choice.
“It is well for us that, amidst all the variableness of life, there 
is One whom change cannot affect; One whose heart can never
 alter, and on whose brow mutability can make no furrows.” 
~ Charles Spurgeon


The seasons have changed, the months have changed –
change is a good thing.

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 pkg (8 oz) cream cheese, softened
3 cups sugar
6 eggs
2 tsp vanilla extract
1 tsp lemon extract
3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1. In a large bowl, cream the butter, cream cheese and sugar
until light and fluffy. Add eggs, one at a time, beating
 well after each addition. Beat in the extracts. Combine
the flour, baking powder and salt. Beat the dry ingredients
into the butter/sugar mixture until well blended.
2. Pour batter into greased and floured tube pan. Bake
at 325 degrees for approximately 1 1/4 to 1 1/2 hours
or until a toothpick inserted near the center comes out
Garnish as desired



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