Haunted House Tablescape for Halloween

 

There’s something magical about setting a beautiful seasonal table. Year after year, I refresh my collection by waiting for those glorious post-holiday 50% off sales. Yes, it means holding onto new treasures for a full year before they shine, but the wait is always worth it.

 This year’s Halloween centerpiece is pure joy: a Pottery Barn cookie-jar haunted house I snapped up last season, complete with its matching salt-and-pepper shakers. I adore anything haunted and anything house-related, so this set felt inevitable. 

 To give the little manor a proper backdrop, I added a pair of glowing light-up trees, and the whole scene instantly came to life. 

 

For the foundation, I chose a rich chocolate-brown tablecloth layered with a gauzy cheesecloth runner in a lovely champagne color. A touch of green felt essential, so I slipped Monstera-leaf placemats underneath (because “monster,” of course — it is Halloween). 

 Over those went thick, woven black placemats for depth and drama. 

 The place settings continue the story. Weathered-green melamine dinner plates from Williams-Sonoma provide a sturdy, earthy base. Stacked on top are Williams-Sonoma’s Vintage Halloween salad plates, each featuring a cheerful jack-o’-lantern and the classic “Happy Halloween” greeting. 

A pumpkin-hued cup and saucer stand ready for cappuccino — the sweet wooden spoon with leaf is just perfect for stirring in the right about of sugar — while an orange coupe glass awaits champagne. Water is served in a vintage Fostoria Woodland Brown goblet I inherited from my mother—an heirloom that adds quiet history to the table.

  

New this year is the gold hammered silverware. Its soft shimmer catches the light and echoes the gold accents on the salad plates. Bold orange napkins deliver the final pop of color, tying everything together with festive energy. 

The result is a table that feels slightly spooky, warmly inviting, and thoroughly ready for Halloween celebrations.

 

Many thanks to Rita of Panoply for organizing this Halloween Tablescape Blog Hop.

 Click on the links below for more Halloween table inspiration from my blogging friends: 

Panoply - Skeleton Duet Halloween Tablescape

Life and Linda - Phantom of the Opera Tablescape

Hyacinths for the Soul - Too Cute to Spook

Me and My Captain - Happy Ghosts Visit the Moon of the High Mountain Desert of New Mexico

Red Cottage Chronicles - A Charming Halloween Tea Party

The Cat's Whiskerz - A Witchy Halloween Tablescape

Corner of Plaid and Paisley - A Bit of Scare in that Scarecrow

Olla-Podrida - Haunted House Tablescape for Halloween

My Thrift Store Addiction - Charlotte the Spider and a Whimsical Garden Party

Dinner at Eight - There's a Full Moon Rising . . .

Thrifting Wonderland - All Hallows Eve Thrifted Tablescape

The Bookish Dilettante - Tablescape for Spooky Season: El Día de los Muertos

As an Amazon Associate I earn from qualifying purchases. 

 This post is linked to: Tablescape Thursday

A Fall Tradition Gone Slightly Awry

Every autumn, usually around mid-October when the leaves are at their peak and the air carries that crisp, woodsmoke promise, my number-one son Christopher and I embark on our annual tradition: “The Log Run.” For the past decade, it's been our reliable ritual. We meet at the local feed store that doubles as an outdoor equipment haven and log headquarters. I hand over the cash for two hefty racks of split firewood, and he handles the heavy lifting—literally. His SUV hauls half to my place, where he stacks them neatly in my log rack, and the other half heads to his own woodpile. Simple, efficient, and a perfect excuse for mom-son time.

This year, though, something felt different. The logs were noticeably bigger—chunkier rounds that looked like they belonged in a lumberjack competition rather than my modest fireplace. They also carried a subtle dampness, the kind that hints at recent rain or hasty seasoning. No big deal, I thought. A little extra coaxing, and we'd have a roaring fire.

Cue the struggle. Matches fizzled out. Kindling refused to catch. Newspaper crumpled and burned too fast without igniting the bigger pieces. I was about to declare defeat when Christopher, ever the Eagle Scout, stepped in with his classic calm ingenuity.

"Roll up some corrugated cardboard," he said, "as tight as you can—like those fire starters we made in Scouts." Brilliant. I grabbed the pile of shipping boxes that had accumulated from recent deliveries and got to work. As I twisted and compressed the cardboard into dense logs of my own, inspiration struck: why stop there? The kitchen counter was littered with junk mail, glossy ads, coupon flyers—perfect fuel. I layered them in, rolling everything tighter and tighter until my hands cramped into what felt like permanent claws. (Note to self: invest in gloves next time.)

I tucked these homemade fire starters under the reluctant logs, struck a match, and... whoosh. Success! Flames licked up eagerly, crackling with life. The room filled with that warm, golden glow that only a real wood fire can deliver on a chilly fall evening. I stepped back, satisfied, and headed to the dining area to tidy up while the fire settled in.

That's when the aroma hit me.

Not just woodsmoke. Something savory. Meaty. Familiar.

Pork.

I turned slowly toward the fireplace. There, nestled among the glowing embers and curling edges of cardboard, was my last precious slice of smoked ham (Did I mention I had been making a sandwich?)—perfectly rolled up in my impromptu fire starter masterpiece. It had gone from fridge to inferno in one absent-minded moment. The ham sizzled faintly, releasing wafts of hickory-smoked goodness that mingled oddly (but deliciously) with the logs.

I stared, then chuckled. Smoked ham, anyone? Fresh from the fireplace, extra char-kissed.

Christopher would have been proud of the ingenuity... and probably horrified at my kitchen oversight. But hey, crisis averted, fire roaring, and a story for the ages. Sometimes the best traditions come with a side of unexpected barbecue.

Here's to cozy fall fires, resourceful sons, and the occasional accidental ham roast. May your log runs be smoother, your starters drier, and your snacks stay out of the flames.

This story is part of my series Life on Planet Pattie, about the foibles of life, resilience, and the occasional furniture-moving adventure.

 You might also enjoy:

Perils of Pattie: Kissing the Pavement

Hilarious 80s Mom Fail: The Pepperoni That Stole the Show at Pizza Hut

The Great Potting Soil Heist (and Other Adventures in Independent Living)

Clean and Presentable, or so I thought.

A Winter-Weathered Miracle Under the Chair

My Dance with the Devil

Nothing Is Ever Simple (Featuring a Refrigerator and My — GASP! — Underwear)

Refrigerator Roulette, Round Two

The Sun’s Sneaky Victory: My “Brilliant” Outdoor Freezer Defrost Debacle

Honest Review: Preppy Kitchen Everyday Baking by John Kanell

 

I’ll be honest, I had no idea Preppy Kitchen Everyday Baking was the third book in John Kanell’s series until I held it in my hands. Now I’m wondering how I missed the first two, because this one has completely won me over.

 As someone who isn’t a natural baker, I didn’t expect to fall in love with a baking cookbook. Yet here I am, bookmarking nearly every page and feeling genuine excitement to get into the kitchen. The moment I started flipping through, I was hooked by the approachable, crave-worthy recipes and John’s warm, encouraging voice. 

 The book is organized into practical chapters covering everything from breakfast bakes and muffins to cookies, cakes, pies, and even air-fryer sweets. Standouts include Easy Almond Croissants, Strawberry Lofthouse Cookies, Salted Caramel Cheesecake, Orange Marmalade Scones, Rum Raisin Cinnamon Rolls, German Chocolate Brownies (I am swooning here!) and Margarita Bars. Margarita! Every recipe includes a gorgeous full-color photo, clear instructions, dual measurements (grams and cups), and helpful tips for storage, swaps, and make-ahead options. 

 What makes this book special is its “everyday baking” promise: one-bowl wonders, quick breads, impressive-yet-easy cakes, and treats you can whip up on a weeknight or whim using basic pantry staples. No fancy equipment or hard-to-find ingredients required—just a mixer and a desire for something homemade and delicious.

 Whether you’re a beginner or a seasoned baker, John (former math teacher and beloved Preppy Kitchen creator with a YouTube channel — who knew?) brings clarity, consistency, and joy to every page. These recipes feel personal, doable, and destined to become family favorites. I’ve already planned to bake my way through the entire book, starting at page one.

 If you’ve been looking for a baking book that makes you want to bake, this is it.

 You can order a copy here.

Thanks to NetGalley, the author and publisher for providing me with an advanced digital copy in exchange for an honest review.

 As an Amazon Associate I earn from qualifying purchases.

 

The Oven That Wouldn’t Shut Up

 

Today’s blog post is a bit of a public service announcement.

This is to protect those of you who may be considering the purchase of a Frigidaire appliance.

 Let me stop you right there. Don't. In particular, DO NOT BUY a Frigidaire Gallery oven. Here's why.

When I had my kitchen countertops and backsplash redone a couple of years ago, I needed a new oven. I shopped around, found one that was particularly handsome and would work nicely in my kitchen, and bought it. (You can read about that here.)

 It was a Frigidaire Gallery.

 The second day I owned it, I had to have a repairman come out because the oven wouldn’t heat the way it was supposed to. The repairman looked at the touchscreen, pressed a couple of buttons, shrugged his shoulders, and told me,“That's the way it is.” The cheek! He advised me to buy an oven thermometer and simply compensate by increasing the temperature by 25° for whatever I was planning to bake.

 So that’s what I’ve been doing. If a recipe says 325°, I set my oven to 350°. That shouldn’t happen with an oven that’s only a couple of days old. But wait. There’s more.

 When, on a 100° day, I got a wild hair and decided I was going to bake a Tom Cruise Cake, trouble ensued. I made the cake, popped it into the oven, and, fool that I am, set the timer. An hour and 30 minutes later, the timer went off. And the beeping began. Except the timer wouldn’t stop beeping. 

 And then, just when I thought I might finally be spared, the oven started playing games with me. For a while, the timer would go silent. Nothing. Sweet, glorious silence. I would think, “Ahhhh. Blessed relief.”

 And then, without warning: BEEP.

 And it would start right back up again. It was as if the damned thing knew I was beginning to relax and thought, Oh, no you don’t.

 This went on for hours. The oven would stop, give me just enough time to believe the nightmare was over, and then start beeping again. It wasn’t simply annoying anymore. It was personal.

I tried everything. I consulted the manual. I followed all the directions for making the infernal thing stop beeping. Nothing worked. So the oven beeped.

 And beeped.

 And beeped.

 For hours.

 After about 15 hours of incessant beeping, I finally decided I was going to have to go downstairs to the breaker box and shut off the power to the oven. Simple enough, right? Oh, you sweet summer child. The breakers marked "RANGE" are not, in fact, connected to the range.

 What are they connected to? Well, your guess is as good as mine. Apparently, whoever labeled the breaker box was having a bad day. So, one by one, I started flipping breakers. Then I’d go upstairs to see if I had managed to cut power to the oven. My arthritic knees will only allow me to go up and down the steps about four times. After five trips (yes, I was pushing it) I still hadn’t found the breaker that controlled the oven. No matter what the label said.

 At that point, I had to give up and simply let the oven continue beeping while I attempted to sleep through it. Fortunately, I was able to sleep by shoving cotton in my ears. Because apparently, cotton is now an essential kitchen appliance.

 I eventually found the correct breaker. But why did I have to? I’ll tell you why. Because knobs are a thing of the past. Everything is a touchscreen. And touchscreens, as we all know, go out. Regularly. And when they do, apparently your oven becomes an electronic hostage situation.

Had I not been wearing a set of Bluetooth headphones for much of the day, I probably would have lost my mind. And I think we all know I don’t have too far to go. The truly infuriating part is that Frigidaire eventually reached out to me after I complained.

 Wonderful.

 Except it was after I had already endured 18 hours of incessant beeping. Then I had to respond. Then another 15 hours passed before they came back to me. At that point, I’m sorry, but it’s not worth the hassle.

I have a very nice air fryer/oven sitting on my countertop, and that’s what I’m going to be using until I can replace this overpriced monstrosity.

 Because I am done.

 Bring back knobs!

 Bring back appliances that work!

 I bought a freezer straight out of college in 1979 that is still running today. The brand? Kenmore. Yes, I have to defrost it, but what a workhorse! No touchscreen. No electronic hostage negotiations. No breaker-box scavenger hunt. Just your basic freezer that does exactly what a freezer is supposed to do. It freezes things. Imagine that.

 Maybe appliances were better when they were designed to do their jobs rather than communicate with us. Because frankly, I don’t need my oven to have a personality. And I certainly don’t need it to beep at me for 15 hours.

 At this point, I have only one thing left to say:

Laugh or go crazy.

You know which one I’m choosing.

For now.

And Frigidaire?

We need to talk. 

A Roasted Red Pepper Spread for Every Occasion

 

 

It’s no secret that I love roasted red peppers. One or more jars are always tucked away in my pantry, and this is one staple I never want to be without. I can’t think of many other ingredients in my kitchen that are more versatile. With the possible exception of sweets (and the jury is still out on this one), roasted sweet red peppers can be used successfully in almost any type of recipe, from appetizers to salads and soups to side dishes and main courses.

 Over the weekend, I decided to try my hand at making a roasted red pepper cheese spread. I love keeping Homemade Boursin in the refrigerator, along with one or two varieties of hummus — basil is my favorite. It’s wonderfully convenient to be able to grab one or more of these things and make up an impromptu snack tray when an unexpected guest drops by. It’s also nice to have something delicious waiting in the refrigerator when you’ve worked like a dog all day and the very thought of cooking is enough to make you want to order takeout.

This spread is easy to make and absolutely delicious. The addition of mayonnaise makes it wonderfully spreadable right from the refrigerator, so there’s no waiting for it to soften and no suffering through broken crackers when you simply can’t wait. The lovely color of the spread also makes it especially appealing this time of year. In addition to being perfect for crackers and crudités, it’s wonderful for breakfast when slathered onto a fresh bagel.

 In other words, this is exactly the sort of thing I like to have in my refrigerator: easy, versatile, and ready whenever I need a little something to eat.

Roasted Red Pepper Spread

 8 oz. cream cheese, softened

2 T. Duke’s mayonnaise

½ c. diced Melissa’s Fire Roasted Sweet Red Bell Peppers

4 scallions, chopped

½ t. Cajun seasoning, or more to taste

Pinch of garlic powder, or more to taste

 Blend all ingredients together using a hand mixer.

Cover and refrigerate for 3 hours to allow the flavors to meld.

Serve with crackers or fresh vegetables, or use it as a spread for your favorite sandwich. It’s also particularly good slathered onto a fresh bagel. 

A recipe this easy is one of the reasons I always keep roasted red peppers in the pantry.

As an Amazon Associate I earn from qualifying purchases.

Skip the Oven: Easy Air Fryer Chocolate Chip Cookie Recipe

 

I hadn’t made cookies in ages, but the craving hit hard. I wanted big, chocolate-chip-loaded cookies, crispy on the outside, chewy on the inside… without turning on the oven and heating up the whole kitchen. So I decided to try something new: air-fried chocolate chip cookies.

 Spoiler: they turned out amazing.

 I went for generous, bakery-style cookies (because when you have a real hankering, a tiny cookie just won’t do). With room-temperature dough, they needed about 8-10 minutes in the air fryer. I also tested frozen dough, because let’s be honest, who doesn’t love keeping a stash ready?

 From frozen to perfectly golden took around 14 minutes.

This is my go-to move: mix up a batch of dough, roll it into a log, slice it, wrap it tightly in plastic wrap, and freeze it in a freezer bag. Whenever the craving strikes, I just grab one or two slices and air-fry them on the spot. Instant happiness.

 Whether you use the air fryer or stick with a traditional oven, these cookies are pure comfort. Chewy centers, lightly crisp edges, and plenty of melty chocolate chips. You’re going to want to make a double batch.

 Air Fryer Chocolate Chip Cookies

 1 stick (½ cup) butter, softened

1 c. light brown sugar

1 c. dark brown sugar

2 large eggs

1½ t. vanilla extract

2½ c. flour

1 t. baking soda

½ t. sea salt

Pinch of cinnamon

1 (12-oz) bag semi-sweet chocolate chips

In a large bowl, cream the softened butter and light brown sugar together until smooth and fluffy.

 Beat in the eggs and vanilla until well combined.

 In a separate bowl, whisk together the flour, baking soda, sea salt, and cinnamon.

Gradually mix the dry ingredients into the wet ingredients just until combined.

 Fold in the chocolate chips.

 Air Fryer Method

Scoop large rounded balls of dough (or slice from a chilled/frozen log).

 Place 2–4 cookies in the air fryer basket, leaving space between them. (No need to preheat most air fryers for this.)

 Air fry at 325–330°F for about 10 minutes for room-temperature dough, or 13–14 minutes for frozen dough, until the edges are lightly golden.

Let them rest in the basket for 2–3 minutes before transferring to a wire rack (they firm up as they cool).

 Oven Method (if you prefer)

 Preheat oven to 375°F and line baking sheets with parchment or a Silpat. Drop rounded tablespoons of dough onto the sheets and bake 8–9 minutes until the edges are lightly golden. Cool on the baking sheet a few minutes before moving to a rack.

 That’s it! Warm, gooey, chocolate-studded cookies with almost no effort. Keep a log of dough in the freezer and you’ll never be more than 15 minutes away from homemade cookie bliss.

 Happy baking (or air frying)!

 As an Amazon Associate I earn from qualifying purchases.