Autumn Bucket List

Since the official start of Autumn was this week, I wanted to share my Autumn Bucket List:

fall tree

• Hit the beach! We didn’t make it to the beach on Lake Michigan in the summer months, but we did make it last weekend. It was an awesome adventure, so maybe we’ll be lucky enough to go again.

• Lots of hiking. We went to one of my favorite trails a couple weekends ago, so there are two more trails I want to go to this fall.


• Keep fresh–cut flowers in Autumn colors in my home office each week

fresh cut flowers

• Go to Oktoberfest which is tonight!

• Go to my parent’s cottage for some hiking and kayaking.

• Plant mums – yay, already done and they’re in full bloom!

• Plant spring bulbs

• Go to a pumpkin patch, and carve pumpkins for Halloween

• Go to an apple orchard, and make apple crisp, my all-time favorite dessert.

• Make homemade pumpkin spice creamer

Draw more and fill up another sketchbook

• Have some campfires in our backyard

• Clean out the garage – yay, already done!

• Clean out the basement – mostly general junk and old craft supplies I’m not going to use

• Go to farmers market before it ends in early November

• Go to the botanical gardens – I’m planning to make this a monthly trip to see what’s new as the seasons change

Olbrich Gardens

What’s on your bucket list for the Autumn season? Don’t let it slip by!



  • Hello Terri,

    I am sure you will achieve all the things on your list. Can you tell me more about the Pumpkin spice creamer please.

    Happy days.

    • Thanks Bev! Autumn is such a great season, and never seems to last long enough, so I’m determined to enjoy it as much as possible.

      Pumpkin spice creamer for coffee can be hard to find in the grocery stores, so I wanted to try making my own. I used this recipe from, which turned out to be a little too thick so I need to whip it more in the blender.

      14 ounces heavy whipping cream, divided (very thick and heavy – try using Half & Half or 2% milk instead)
      1/4 cup maple syrup
      3 tablespoons pumpkin puree (canned)
      1 teaspoon pumpkin pie spice
      1 teaspoon vanilla extract
      1 (14 ounce) can sweetened condensed milk (very thick – try making without this)

      Whisk 4 ounces cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.

      Pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. Store in the refrigerator.

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