With autumn in full swing and Thanksgiving just around the corner, a fall themed party was overdue. On November 3rd, Camille of Planning Pretty and her husband invited friends and family over for a full-out fall fete. Warm reds, yellows, and golds were incorporated into the decor. Mr. Planning Pretty created a savory fall inspired menu, and Camille provided a dessert menu full of chocolate, pumpkin, and apple flavors. Guests were wowed by the home-brewed beer and homemade mulled apple cider. Fall flowers, a photo backdrop, and DIY balloons with tassels were the icing on the cake. Guests wore adorable woodland critter masks as they posed for photos in the “forest.”  This Sunday afternoon soiree is a wonderful idea for a fall party and a great inspiration for Thanksgiving!
Announcing the fall harvest feast to excited guests.
The fall harvest table featuring Camille’s collection of vintage serveware and desserts.
Floral centerpiece using a carved pumpkin and a simple fall bouquet from the market, surrounded by mini pumpkin pies and cupcakes!
Mr. Planning Pretty is quite the beer aficionado and brewed a hefeweizen wheat beer for the party. The specialty cocktail was homemade apple cider, served hot with a kick of rum and cinnamon.
The lovely Meredith of Not Merely Living sampling all the goodies.
Roasted artichoke, Parisian carrot, and olive tapenade croustini.PlanningPretty-19
Vanilla cupcakes filled with homemade apple butter, the party favorite!
The amazing party helpers! Nanette Wong for photography and Ana Kamin with setup.
Have you been inspired to make your own fall party menu? Planning Pretty swears by Mindy Cone’s Chocolate French Macarons recipe. These soft, fudgy treats will give your guests something delicious to talk about! Check out its spot on Planning Pretty or read on for the recipe.


–100g egg whites aged at room temperature
–Pinch of cream of tartar
–35g superfine sugar
–110g almond flour
–200g powdered sugar
–10g cocoa powder
–100 g (3.5 oz) chocolate*
–1½ tbsp. heavy cream
*Use the mini chocolate chips when possible to speed up the process
Makes: About 4 dozen 1.5 in shells (two dozen sandwiched macaron cookies)
1. Measure out all ingredients using a gram scale.
2. Prepare the baking sheets by lining them with a silicone mat or parchment paper. Slide a printed 1 ½ inch template sheet underneath and set aside. Prepare piping bag to be filled and set aside.
3. Sift powdered sugar, almond mixture, and cocoa powder together two or three times through a sieve and set aside.
4. Place the egg whites in a large bowl or in stand mixer with wire whisk attachment. Whisk on low until egg whites become foamy. Add the pinch of cream of tartar. Continue to whisk until soft peaks form. Slowly add in the superfine sugar. Once all of the sugar is incorporated, scrape down the sides with a spatula.
5. Turn your mixer on medium-high and continue to whisk until you reach a stiff meringue. If adding liquid or gel food dye, do so toward the end of whisking.
6. Sift 1/3 of the almond flour, powdered sugar, and cocoa powder mixture through the sieve and into the meringue. Fold the dry mixture into the meringue. Repeat with the remaining mixture. Once all of the dry ingredients are incorporated, the batter will be thick and have a dull shine. Continue to fold. As you do so, the batter will loosen. Stop folding when the batter has a glossy sheen, a “lava-like” consistency, and falls in a ribbon like manner off the spatula.
7. Transfer the batter into a large pastry bag fitted with a round tip and pipe 1½ inch rounds on the parchment paper following the template.
8. When all of the rounds are piped on the parchment, rap the sheet pans evenly on work surface a few times. Remove templates from below your parchment paper carefully. Let the batter rest at room temperature for 20-40 minutes.
9. Pre-heat oven to 350 degrees. Reduce temperature to 300 degrees and bake one sheet at a time for 12 minutes rotating the pan half way through.
10. Remove from oven and allow to cool.
11. Match up similar size shells into pairs and sandwich with filling.CHOCOLATE GANACHE FILLING:
1. Place chocolate in a heat proof bowl.
2. Boil cream and pour over chocolate.
3. Stir until all the chocolate has melted and texture is smooth**
4. When warm, pipe onto macaron shells.
** If the cream is not able to melt all the chocolate, place bowl in microwave. Heat for 20 seconds on low power. Remove and stir. Repeat until chocolate is fully melted.
All party photos by Nanette Wong

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