Happy Fall with Imaginisce

Hello, friends! I'm Keely Yowler. As November begins, I'm busy holiday shopping, choosing recipes for family gatherings, and of course, decorating my home. This is my favorite time of year. I love the changing colors of the leaves, the cool breeze, and bringing out my favorite sweaters. Today, I want to share with you one of my latest holiday decor pieces that you can create with a few simple items.





I wanted to create a fun decor piece for my kitchen table, but this would look great in any room. First, I started with one of my trifle bowls from the kitchen cabinet. You could use any glass bowl, vase, or jar. Next, I took my favorite Imaginisce paper collection, "Happy Harvest". I cut two 2 1/2" x 12" strips of patterned paper to go all the way around my bowl. I then cut four 2" x 12" strips of orange cardstock and used my border punch along one side of each strip. Using my glue gun, I adhered one punched border strip to the top and one to the bottom of both of my patterned paper strips. The next step is to adhere these 2 strips around your bowl. If you are using a large bowl that requires more that one strip, it may be hard to make the edges of your strips meet. Just do your best. We will be covering the seams soon :) I cut a strip of brown ribbon to go around the center of my strips and adhered.

I cut 2 different leaf patterns with my Cricut, but you can along freehand draw leaves, use stamped leaves, or a stencil. For the bowl, you will need 4 leaves of each pattern. I scattered extra leaves I cut around the base of the bowl. If you are using the bowl on a table where all of the sides will be seen, be sure to create interest all around your project. I grouped the leaves together, covered my seams on each side and added an extra group to the back. Adhere the leaves and diecuts. I wanted to give my leaves and diecuts dimension, so I adhered with dimensional foam. If you are worried about seeing the foam from a side angle, apply the foam to only the center of your diecut and curl it's edges inward slightly. Lastly, I tucked a few extra leaves into the bowl filled with artificial pumpkins, goards, acorns, and leaves that I purchased at the dollar store. Tie an orange ribbon around the base.

Supplies:
Patterned paper, diecuts: Imaginisce "Happy Harvest" collection
Cardstock: Colorbok
Diecut leaves: Cricut "A Child's Year" cartridge
Ribbon: Michael's
Ink: Tsukineko
Adhesive: Glue Arts Glue Glider Pro, U Cut It 3D Adhesive Foam Blanks
Border Punch: Fiskars
Glass Trifle Bowl: Pampered Chef
Artifical Fall Foliage: The Family Dollar

Tada! There you have it. A fun centerpiece that is easy to create and change for any holiday or occasion. Wouldn't this be great filled with brightly colored candies and decorated for a birthday? Or...filled with pinecones and decorated for Winter? Enjoy! I'd love to see what you create. And, now, a delicious Fall recipe.

Pumpkin-Chocolate Cheesecake Bars

Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 8 ounce packages cream cheese, softened
1 3/4 cups sugar
3 eggs
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/4 teaspoon salt
6 ounces semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
2 tablespoons butter
1 1/4 cups sour cream
1/4 cup sugar
Grated fresh nutmeg
Milk chocolate or semisweet chocolate curls

Directions

1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.

2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.

3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.

4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.

5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or chocolate curls. Makes 24 to 36 bars.

Leave a comment on this post by Friday, Nov 11 at midnight EST for your chance to win some fabulous Imaginisce goodies.

Have a wonderful Fall day!