The Art of Slow Living | A Cozy September Day in My Little Cottage | Autumn Cooking

Welcome to a slow and cozy September day in my little cottage. ?
As autumn quietly settles in, I’m embracing the simple pleasures of the season — baking buttery cookies, gathering a few autumn treasures, and creating something beautiful for my home.
I’m also taking a little trip to the lake for a peaceful autumn tea, surrounded by golden colours and the gentle feeling of a new season beginning. ?
Back at home, I’m making a delicate acorn-shaped curtain tieback using the traditional technique of dry felting, adding a small handmade detail to my cottage.
And, of course, there is something delicious cooking in the kitchen — a comforting creamy pumpkin soup and a rich chocolate pear cake, perfect for these cool September days. ???
A quiet day filled with homemade food, slow crafts, autumn colours and the little things that make home feel especially cozy.
Thank you for spending this September day with me. ?
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Chocolate Pear Spice Cake??
Ingredients:
* 100 g butter, softened
* 150 g sugar
* 2 eggs
* 120 ml milk
* 160 g all-purpose flour
* 40 g cocoa powder
* 1½ tsp baking powder
* 1 tsp vanilla sugar
Method:
1. Beat the softened butter and sugar until light, fluffy and smooth.
2. Add the eggs one at a time, continuing to beat until well combined.
3. Sift the flour and baking powder together.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
5. Add the cocoa powder and vanilla sugar, and mix until you have a smooth, evenly combined batter.
6. Pour the batter into a lined or greased baking tin.
7. Bake in a preheated oven at 180°C (350°F) for approximately 30–35 minutes. Check with a wooden skewer — it should come out clean or with just a few moist crumbs.
8. Let the cake cool before slicing and serving. ?
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Butternut Squash Cream Soup?
Ingredients:
* Butternut squash
* 1 potato
* 1 onion
* Salt & spices
* Stock
* Cream
* Small Hokkaido pumpkins for serving
Method:
Roast the butternut squash, potato and onion with salt and spices until tender.
Meanwhile, hollow out small Hokkaido pumpkins and roast them until tender.
Blend the roasted vegetables with warm stock and cream until smooth and creamy.
Pour the soup into the roasted pumpkin bowls and serve warm. ??
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? Classic Shortbread Cookies
Ingredients:
* 200 g butter, softened
* 100 g sugar
* 300 g all-purpose flour
* 1 tsp vanilla sugar
* A pinch of salt
Method:
Beat the softened butter with sugar until light and creamy. Add the flour, vanilla sugar and salt, and mix until a soft dough forms.
Roll out the dough and cut out your favourite shapes.
Bake in a preheated oven at 180°C (350°F) for 10–15 minutes, until the edges are lightly golden.
Let the cookies cool completely before serving. ?
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