Hello, Friends! I’d love to know if any of my readers are planning to host a Fall Dinner Party? Today I’m sharing a delicious fall menu, plus a Pumpkin Cake with Maple Frosting.
We are still entertaining outdoors, which I really love this time of year in the Rogue Valley. The colors are not quite there yet, as in vibrant like they were last year.
But for sure fall is the perfect season to host an outdoor party, with crisp air, but not so uncomfortable that your guests are sweating or freezing.
We recently had friends over and I challenged myself at the Farmer’s Market to not buy any flowers. Surely we had something blooming in our yard that would have an autumn tint, that would be pretty for the table.
I walked through the yard and was happy to see our sedum blooming, with a hint of burgundy, pink, and light greens.
It was easy to snip the branches and place in Mason jars.
Line the center of the table.
Use a white linen tablecloth.
Pull out MacKenzie-Childs Courtly Check chargers and Aurora pattern salad dishes.
Of course, there’s always an element of “Dollar Store bargains” on my table, which were indeed the black plates.
Black cloth napkins.
My friend, Jenny, helped me set the table.
Enjoying delicious appetizers, which, by the way, this Pepper Relish Cream Cheese Dip recipe was completely devoured.
And ending the evening with this pumpkin cake!
And this fabulous dessert: Pumpkin Cake with Maple Frosting
What’s your favorite way to host a party in the fall time?
Yield: 8 Prep Time: 15 min prep + 30 min cooling Cook Time: 30 minutes Total Time: 1 hour 15 minutes You can mix all of the nuts in the cake or leave 1/4 cup out for garnishing.
Pumpkin Cake with Maple Frosting
Prep Time: 15 min prep + 30 min cooling
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
You can mix all of the nuts in the cake or leave 1/4 cup out for garnishing.
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