This week marks the return to school for many students so I thought I'd repost a tablescape I created a couple years back for the occasion.
This tablescape is just for fun as I don't have any kids at home going back to classes though my son is away at university for his 4th year of an English major/History minor.
I went with an apple and sunflower theme.
Those two items just seem to say "September and Back to School" all on their own.
Notice the sunflowers on the layered square tablecloth....
I added some "school supplies" in a square glass vase...
Mr. Rooster says "Rise and Shine! Time for School!"
Two apple scented pillar candles were placed on one side of the centerpiece
The centerpiece was created using a dark green metal pedestal bowl filled with faux apples, sunflower and leaves.
I found a recipe for Jumbo Breakfast Cookies which are supposed to be a good way to get kids who won't eat breakfast to have a "healthy" breakie-on-the-go as they have Cheerios, rolled oats, whole wheat flour, raisins, etc in them.
(Recipe at end of post)
They are actually really delicious, nice and crispy and go good with a cold glass of milk.
I hope this tablescape reminds all mothers of school-aged children to slow down a bit and enjoy the "back to school" routine. All too fast, your kiddies will have flown and the nest will be empty!
I'll be linking this post to these fabulous blog parties:
Wow Us Wednesday at Savy Southern Style
Tablescape Thursday at Between Naps on the Porch.
Show and Tell Friday at My Romantic Home
Seasonal Sunday at The Tablescaper
Jumbo Breakfast Cookies
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 1/2 cups whole wheat flour
1 cup old-fashioned or quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios cereal
optional: 1 cup chocolate chips
1. Heat oven to 375 degrees F.
2. In large bowl, stir together sugar, butter, peanut butter, water, vanilla and egg. Stir in remaining ingredients except cereal. Gently stir in cereal. On ungreased large cookie sheet, drop dough by rounded 1/2 cupfuls (rounded 1/3 cupfuls for 15 cookies) 4 inches apart. Flatten dough to about 1 inch thick. (Bake these crispy cookies as soon as the dough is mixed. Letting the dough stand awhile or refrigerating the dough will make the cookies softer.)
3. Bake 13-15 minutes or until golden brown. Let stand until cool before removing from cookie sheet. (Important to do this as they can easily break into pieces while warm.) Store loosely covered.