Pansies and Pumpkins

By on October 15, 2012

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.

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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 clean.

Garnish as desired



Originally posted on A Delightsome Life.

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Pansies and Pumpkins