RTD Round-Up 11 \ September 2025 |
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   Hi First name / Friends,  September always feels like a season of transition—a gentle shift from the warmth and ease of summer toward the layered beauty of fall. The days may still carry a hint of heat here in Texas, but the light softens, the evenings cool, and suddenly we’re inspired to slow down, gather indoors, and embrace all things cozy.  At Round Table Design, this season reminds us of the power of layers—textiles that bring depth, furnishings with history, and palettes that mirror the golden tones of fall leaves. Much like nature, design comes alive in the details: the weight of a wool throw, the texture of handcrafted tile, the glow of candlelight on a wood beam ceiling. These are the elements that make a house feel like a home as we move into the season of gathering.  “Falling Into Design” is our way of sharing that inspiration with you—showing images that celebrate warmth, comfort, and a touch of richness for the months ahead. Whether you’re refreshing a single room or imagining a larger transformation, I hope you'll gather fresh ideas to prepare for the new season.  This month we’re serving up design ideas along with a slice of apple pie (don't forget the vanilla ice cream!). Because we see home as a full experience—where beauty, comfort, and flavor come together.   With gratitude,   |
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RTD Founder & Principal Designer |
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This bedroom is all about ease and comfort—the kind of space that welcomes you in with soft blankets and textured pillows to add depth and warmth. The rich, warm tones nod to the fall transition season, when cozy layers become as essential in our homes as they are in our wardrobes. Simple touches—like mixing fabrics, incorporating seasonal colors, and adding art that speaks to you—can transform any room into an inviting retreat for the cooler months ahead. |
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Warm, crisp apple pie. What better way to welcome the new season. Take the time to slow down and make a treat for your loved ones and have your kitchen smelling like a big hug! Â Try this Magnolia Table Cookbook Recipe:Â Â Makes one 9-inch pie, 8 servings Prep: 25 minutes Cook: 1 hour 30 minutesÂ
Cool: 1 hour ingredients Dough for 2 Pie Crusts or a store-bought 9-inch double-crust deep-dish pie crust
 4 tablespoons (1/2 stick) salted butterÂ
1/2 cup packed light brown sugarÂ
1/4 cup granulated sugarÂ
1 teaspoon ground cinnamonÂ
1/4 teaspoon ground allspiceÂ
1/4 teaspoon ground nutmegÂ
5 pounds Honeycrisp, Golden Delicious, and/or Braeburn apples, peeled and thinly sliced (about 12 cups)Â
1/4 cup all-purpose flourÂ
1/4 cup dulce de leche, plus warmed dulce de leche for servingÂ
1 tablespoon milkÂ
1 tablespoon coarse raw (turbinado) sugarÂ
2 pints vanilla ice cream, for serving instructions - Lightly dust the counter with flour and roll one dough out to a round 3 1/2 inches larger than a 9-inch deep-dish pie plate. Transfer the dough to the pie plate and carefully ease it to the edges of the plate. Trim the dough to an even 1/2-inch overhang all around. Transfer it to a baking sheet. Refrigerate it and the lined pie plate until needed.
- In a large saucepan, heat the butter over medium-high heat. When foaming, stir in the brown sugar, granulated sugar, cinnamon, allspice and nutmeg. Gently stir in the apples. Cover and cook until the apples begin to soften and the liquid comes to a boil.
- Stir in the flour. Continue cooking until the apples are almost tender, 5 to 10 more minutes. Do not let the apples turn soggy or begin to break apart. Remove from the heat and cool to room temperature.
- Preheat the oven to 425°F.
- Use a slotted spoon to transfer the filling to the pie shell, mounding the apples in the center. Drizzle 1/4 cup of the cooking liquid over the apples. Heat 1/4 cup dulce de leche in the microwave for about 30 seconds until pourable, then drizzle it over the apples.
- Cover the pie with the top pastry round, turn under the edges, and crimp closed. Brush the top crust lightly and evenly with the milk and then sprinkle with the raw sugar. Cut six 2-inch slits in the top crust to release steam.
- Bake for 25 minutes. Reduce oven temperature to 325°F and continue baking until the crust is deep golden brown and juices bubble through the steam vents, about 45 more minutes. Shield the edge of the crust with foil if it browns too quickly.
- Cool to room temperature on a wire rack to set the filling before cutting. (Reheat the pie at 350°F for about 20 minutes if you would like to serve the pie warm.)
- Serve at room temperature or warm topped with ice cream and warm dulce de leche.
- Cover leftover pie and store at room temperature for up to 2 days.
enjoy!! |
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First name / Friend, Â As the light softens and colors deepen, may your home reflect the beauty of the season in ways both timeless and personal. And as always, we love to hear from you and would love to be a part of your next home renovation or ground up project. |
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227 Aberdeen Ave
Corpus Christi, TX 78411, USA |
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