50+ Autumn Leaf Projects for Fall

Today – 50+ Fall leaf projects including Autumn decor, arts, crafts & baking. These make great Fall activities for preschoolers, older kids and adults.
50+ Fall leaf projects including Autumn decor, arts, crafts & baking. These make great Fall activities for preschoolers, older kids and adults.

An Autumn leaf is such a lovely symbol of my favourite season. I find them working their way into lots of our projects at this time of year. We use real ones and make our own. We use their colours and copy their shapes. They even inspire our baking. To keep all the great ideas to hand I’ve put together a list of my favourites from all over the internet. Everything you could ever need for a cosy afternoon of Autumn crafting.

Autumn Leaf Arts & Crafts

50+ Fall leaf projects including Autumn decor, arts, crafts & baking. These make great Fall activities for preschoolers, older kids and adults.(left to right, top to bottom)

  1. Leaf decorated pumpkins
  2. Paper bag tree
  3. Leaf chalk art
  4. Leaf mosaic printable
  5. Pumpkin seed leaf tree
  6. Oak leaf pop art printing
  7. Hand tree printing
  8. Button tree
  9. Leaf colouring printable
  10. Foil printed tree
  11. Leaf template printable
  12. Autumn spice salt dough
  13. Leaf crown
  14. Leaf bowls
  15. Potato print leaves
  16. Natural paintbrushes
  17. Marbled leaves
  18. Shaped leaf punches
  19. Leaf barrettes
  20. Brush printed tree
  21. Mud faces
  22. Leaf outline prints
  23. Leaf place names
  24. Salt dough leaves
  25. Leaf sewing

Autumn Leaves Decor & Displays

50+ Fall leaf projects including leaf decor, arts, crafts & baking. These make great Fall activities for preschoolers, older kids and adults.(left to right, top to bottom)

  1. Falling leaves
  2. Hanging leaves and spices
  3. Leaf fairy lights
  4. Felt leaf curtain
  5. Preserved hanging leaves
  6. Leaf bunting
  7. Tissue leaf suncatcher
  8. Crochet leaves
  9. Book page leaf bunting
  10. Leaf wreath
  11. Leaf lanterns
  12. Thankful tree
  13. Luminaries
  14. Leaf lanterns

Autumn Leaf Themed Baking Projects

50+ Fall leaf projects including Autumn decor, arts, crafts & baking. These make great Fall activities for preschoolers, older kids and adults.(left to right, top to bottom)

  1. Gingerbread leaf biscuits
  2. Autumn spice cake
  3. Cinnamon sugar tortillas
  4. Marbled leaf biscuits
  5. Windy leaves cakes
  6. Autumn leaves cake pops
  7. Autumn tree cake
  8. Tree cupcakes
  9. Rice krispie leaves
  10. Owl and leaf cake
  11. Leaf topped pie
  12. Hidden leaf loaf cake
  13. Leaf topped cupcakes

Well if that lot doesn’t keep you busy I don’t know what will! If you have any other great Autumn leaf themed activities that you like to do with your family do let me know in the comments. It’s also worth popping over to our Autumn pinterest board. Happy Autumn!

Pumpkin and Cheddar Muffins #AutumnLove

Autumn is a great time for baking and today I embarked on a bit of an experiment to create some pumpkin muffins. I wanted to use a tin of pumpkin that was hanging around in the cupboard but I had the urge for something savoury. Clearly the baking gods were smiling upon me because they turned out really well and were quickly hoovered up by the boys after school.

A recipe for tasty savoury pumpkin muffins with a crispy cheddar topping. Perfect for a quick teatime snack with delicious autumn flavours.The sweetness and moisture from the pumpkin is offset by the slight spice

from the paprika and saltiness from the cheesy top.

A recipe for tasty savoury pumpkin muffins with a crispy cheddar topping. Perfect for a quick teatime snack with delicious autumn flavours.They didn’t really need the butter but hey, why not!

A recipe for tasty savoury pumpkin muffins with a crispy cheddar topping. Perfect for a quick teatime snack with delicious autumn flavours.Ingredients for 12 Pumpkin Muffins

  • 1 cup cooked pumpkin (I used tinned)
  • 100g butter (melted and allowed to cool)
  • 50ml sour cream
  • 2 eggs
  • 200g mature cheddar (grated)
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika

Method

  1. A recipe for tasty savoury pumpkin muffins with a crispy cheddar topping. Perfect for a quick teatime snack with delicious autumn flavours.Preheat the oven to 180°c and add paper liners to a muffin tray
  2. Once the melted butter has cooled a little combine with the pumpkin, sour cream and eggs and set aside.
  3. In a separate bowl combine the rest of the dry ingredients and about 2/3 of the grated cheese.
  4. Add the wet ingredients to the dry bowl and mix to form a stiff batter.
  5. Depending on how moist the pumpkin was you may need to add a splash of milk to get to a spoonable/dropping consistency.
  6. Spoon the mixture into muffin cases and top with the remaining cheese.
  7. Bake for 20 minutes and allow to cool a little before guzzling three and spoiling your dinner (ok, that’s just me)

If you’re looking for some more tasty autumnal recipes check out my Roasted Butternut Squash and Sage Soup and my collection of 150+ Apple Recipes for fall. My Pumpkin Recipe Pinterest Board is also worth a look for some seasonal inspiration.

 

Roasted Butternut Squash and Sage Soup #AutumnLove

Today – How to make squash soup, a tasty, warming roasted butternut squash and sage soup to be exact.

This warming butternut squash soup is the winning combination of tasty, simple and low fat. It’s perfect for Autumn as the weather starts to turn and we’re looking for cosy comfort food. The recipe is very forgiving so don’t worry too much about exact measurements.

Ingredients

  • 1 mid-sized butternut squash, peeled, deseeded and chopped into big chunks (roast potato size)
  • Fresh sage, roughly chopped (I used one of those small supermarket packs which was 20g)
  • 1 large onion, roughly chopped
  • 500ml fresh chicken stock (or vegetable if you prefer)

Roasted butternut squash soup recipe

  1. Put a little olive oil in a roasting tray and put it in your oven while it pre-heats to 180°c.
  2. Once hot, add the squash and half the sage to the roasting tray, turning them over to cover them lightly in oil all over before returning to the oven for around 15/20 min (it should still be firm).
  3. When the squash starts to brown slightly soften the onion in a large saucepan with a little more olive oil and then toss in the rest of the sage.
  4. Pour in the stock and bring to the boil.
  5. Transfer the squash from the roasting tray into the saucepan and leave to simmer until the squash is soft, probably another 5/10 min.
  6. Remove from the heat and blitz with a stick blender.

Voila! Grab a crusty roll and dig in. This makes enough for me and Hubs and both boys, so about 3 adult sized bowls.

Variations:

If you’re not too worried about the calories you can swirl some sour cream in right at the end or make yourself some Parmesan crusted croutons and if you like your soup a bit spicy then you can substitute the sage with about 2 heaped teaspoons of ground cumin (half over the roasting squash, half over the softened onions).

[I love all things Autumn, be it food, crafts or home decor and I’m sharing my favourites across my blog as well as twitter, facebook, pinterest and instagram at the moment using #AutumnLove. Do check it out and share your own posts and images]

Heart Shaped Victoria Sponge Cakes with Raspberry Mascapone Filling

In honour of Valentine’s Day I thought I’d share this very yummy idea for heart shaped cakes with a delicious raspberry mascapone filling from the lovely folk at the happy egg co. Enjoy!

valentines day heart cakes with raspberry mascapone filling

Ingredients

  • 100g (4oz) Butter, softened
  • 100g (4oz) Caster sugar
  • 2 the happy egg co. eggs
  • 100g (4oz) Self-Raising flour
  • 5ml (1tsp) Baking powder
  • 2.5ml (1/2tsp) Rose water

For the filling:

  • 15ml (1tbsp) Raspberry jam
  • 250g (9oz) Mascapone
  • 150g (5oz) Raspberries, lightly squashed
  • Icing sugar to finish
  • Rose petals – suitable for cooking
  • Heart shaped mini cake tins or moulds

Heart Shaped Cakes Method

  1. Preheat oven to Gas 4, 180°C, 350°F
  2. Place the butter, sugar, eggs, flour, baking powder and rose water into a large bowl and mix together.
  3. Divide the mixture between 12 individual heart shaped tins/cases.
  4. Place in preheated oven, bake for about 15 minutes, until well risen and golden.
  5. Allow to cool. Take out of cake tins/cases
  6. Cut each cake in half horizontally.
  7. Very lightly combine together the jam, mascarpone and raspberries.
  8. Spread a little onto one of the halves of the cake and sandwich together. Dust with icing sugar and rose petals and serve

Extra Chocolatey Google Eyed Brownies

extra chocolatey google eyed browniesWhen you fancy something really decadent and chocolatey you can’t beat a brownie. This week I’ve been asked to try out some chocolate baking buttons from Hadleigh Maid so I’ve had the perfect excuse to turn the chocolate content of my normal go to brownie recipe up to 11 and put together a tray of these bad boys: Extra Chocolatey Google Eyed Brownies.

Ingredients for the Brownies

  • 150g Butter
  • 150g Dark chocolate
  • 3 Eggs
  • 250g Caster sugar
  • 75g Plain flour
  • 50g Cocoa powder
  • 50g White chocolate
  1. Preheat the oven to 180ºc and line a square tin (ideally 20cm).
  2. Melt together the butter and dark chocolate (using a double boiler is safest but I do it in the microwave) and set aside to cool a little.
  3. In another bowl whisk together the eggs and sugar until light and fluffy.
  4. Fold the egg mixture into the chocolate mixture.
  5. Add the flour and cocoa along with the white chocolate, either from a chopped up block or as buttons or chips which is much easier.
  6. Tip what should be quite a stiff mixture into the tin and level off before baking for about 35-40 min.

Making Google Eyes for the Brownies

chocolate google eyes

For a bit of fun, and as an excuse to add even more chocolate, I made some google eyes to go on top of the brownies while they were baking. I laid out some of the Hadleigh Maid white chocolate buttons and melted some milk and dark chocolate buttons in two separate baking paper cones in the microwave. I snipped a tiny bit off the end of the cone and squeezed a small brown iris of milk chocolate onto each white button and then an even smaller dark chocolate pupil into the middle. When the brownies were finished I left them to cool a little and then popped the eyes on top in pairs where the remaining heat melted the back of the button just enough to stick them down. Hardly a work of art but cute nonetheless, especially as we’re approaching Halloween.

extra chocolatey brownies

How did Hadleigh Maid measure up?

I have to admit I’d usually use normal brand name chocolate for baking as I’ve been disappointed by the quality of baking chocolate I’ve tried in the past so I was intrigued to see whether Hadleigh Maid would measure up.

They describe themselves thus:

Honestly made. Hadleigh Maid. Crafted with integrity.

Down here in Suffolk we have always had a good honest passion for chocolate.

Sounds good and I have to say they lived up to it. From a baking perspective the chocolate worked wonderfully. It comes in bags of 350g in ‘button’ form so it is easy to measure out the right amount without having to chop up big bars. They melted easily and smoothly even though I used the microwave rather than a double boiler and the white buttons I added to the mixture whole stayed together during baking to give pleasing creamy  spots in the brownies.

hadleigh maid chocolate baking buttons

The brownies tasted great, really rich and smooth and you certainly didn’t feel you were missing out by not using a brand name bar. In fact the buttons were very nice eaten just on their own (but of course you’d never catch me with my fingers in the bag, honest!)

You certainly feel that Hadleigh Maid Butttons are a quality product and it’s good to see they have no unnatural additives and are gluten free. I also really liked the brown lined paper bags they came in that roll up to reseal. It gave them a nice traditional feel.

You can buy the 350g bags via Hadleigh Maid website for £3.99 and can also leave your details to be entered into a draw to win this lovely baking set.

chocolate prize

You can also share your chocolatey creations on the Hadleigh Maid Facebook page for the chance to win more prizes.

If you’d like to see what some other bloggers thought of Hadleigh Maid and what they cooked up check out:

The Boy Who Cooked

The Crazy Kitchen

Mummy Mishaps

[Note: I am a member of the Netmums Blogging Network, a unique community of parent bloggers from around the UK who have been handpicked by the Netmums team to review products and brands on their behalf. I may have been paid expenses, and have been supplied with a product sample for this review, but retain all editorial control. All my Netmums Reviews will display the Netmums logo within the post.]

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