Month: December 2025

Design and Lifestyle

A Quiet Beginning: Looking Ahead to 2026 with Intention

The days just after the New Year are some of my favorite of the entire year.

The pace softens. The light feels gentler. Winter invites us inward, offering space to reflect before the rush of what’s next begins again. These quieter days feel like a threshold, a moment to pause and ask what we truly want to carry forward and what we’re ready to leave behind.

In a world that moves quickly and asks so much of our attention, intention feels more important than ever. Without it, the days can easily fill themselves. The busyness grows louder. Focus drifts. But when we choose, even gently, what matters most, something shifts. We begin to make time for what we hope to build, nurture, and become.

Below, the image you see is August Table’s vision board for 2026. It reflects the values, rhythms, and intentions guiding both my personal life and the work we share here.

At the heart of it is a simple belief:
A life well lived, one table at a time.

Health and Wellness, Gently and Sustainably

Health remains a guiding focus as we move into 2026. Not in a rigid or prescriptive way, but through nourishment, awareness, and respect for the body.

We will continue sharing recipes that are blood sugar friendly, nourishing, and deeply satisfying. Food that feels comforting and celebratory while also supporting long-term well-being. Alongside this, we are creating more space for slowing down, listening to the body, and choosing what truly supports health, both at and beyond the table.

Finding Beauty in the Ordinary

August Table has always been about elevating the everyday. In the year ahead, we are leaning even more deeply into the idea that ordinary moments can be extraordinary when approached with intention.

Design, food, and presence have the power to transform a simple meal into a meaningful ritual. Whether it’s a weeknight dinner, a quiet breakfast alone, or a table set for friends, we hope to continue encouraging gathering in all its forms.

Creativity as a Daily Practice

Creativity is not reserved for grand moments. It lives in layers, textures, and the small choices made each day.

In 2026, we will continue designing prints that feel collected, storied, and rooted in nature and tradition. The table remains our canvas, layered with linens, ceramics, food, and florals, each element contributing to a sense of warmth and belonging.

Protecting time and space for creative work is essential. It allows ideas to unfold naturally and keeps the work grounded, intentional, and honest.

Personal Development and Alignment

As August Table grows, so does the responsibility to lead from a place of alignment, clarity, and gratitude. This means being thoughtful about where energy is spent and making room for what matters most.

Growth does not have to be loud or rushed. Often, it happens quietly through consistency, reflection, and intention.

Creating Your Own Vision

A vision board is not about perfection or prediction. It’s about direction. It gives shape to what you are moving toward and serves as a reminder of your values when the days feel busy or distracting.

If you feel inspired to create your own, you’ll find a simple template linked here that you can use as a starting point. Whether your focus is health, creativity, rest, or connection, the act of naming what you want to cultivate can be powerful.

As we step into this new year, my hope is that you find moments of quiet, clarity, and intention. Moments to set the table thoughtfully, to nourish yourself well, and to create space for what you truly want to grow.

Thank you for being here and for sharing this season with us. Happy New Year!

With warmth,
Carrie

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Gather / Recipes

A Quiet Sweetness After the Holidays: Almond Flour Cookies with Chocolate and Pecans

Dear friends,

The days just after Christmas always feel different. The rush has softened, the calendar opens up a little, and the house grows quieter. It’s a time I love for simple pleasures and gentle rhythms. A cup of tea in the afternoon. A good book. A small baking project that feels comforting rather than hurried.

As I continue to be mindful of sugar and carbs while supporting my health, I’ve been especially drawn to recipes that feel nourishing and indulgent at the same time. These almond flour cookies have quickly become a favorite. They are easy to make, naturally gluten free, and lightly sweetened, with a tender texture that feels just right this time of year.

I added a touch of almond extract to deepen the flavor, then dipped them in dark chocolate and finished them with chopped pecans. To give them a clean, classic look, I used a cookie cutter to gently shape them into perfect rounds before baking. The result is simple and elegant, with a richness that feels celebratory without being heavy. They are the kind of cookie you make on a quiet afternoon and enjoy slowly.

Almond Flour Cookies with Dark Chocolate and Pecans

Gluten free, low sugar, and beautifully simple

Ingredients

For the Cookies:

  • 2 ½ cups blanched almond flour
  • 6 tablespoons salted butter, softened
  • ⅓ cup monk fruit sweetener with allulose (I used naturebell but you can substitute 1/3 cup brown sugar)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

For the Chocolate Finish:

  • ½ cup sugar-free dark chocolate chips (I used Bake Believe)
  • 2 teaspoons coconut oil
  • 3 tablespoons pecans, finely chopped

Instructions

Make the Cookies:

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the softened butter and monk fruit sweetener until light and fluffy.
  3. Add the vanilla and almond extracts and mix until combined.
  4. Beat in the almond flour, about ½ cup at a time, until a soft dough forms. The dough will feel slightly crumbly but should hold together when pressed.
  5. Scoop rounded tablespoons of dough onto the prepared baking sheet. Gently press each mound down and use a round cookie cutter to shape the edges into a neat circle. Flatten to about ⅓ inch thick.
  6. Bake for about 12 minutes, until the edges are lightly golden.
  7. Allow the cookies to cool completely on the baking sheet. They will firm up as they cool.

Add the Chocolate and Pecans:

  1. Once the cookies are fully cooled, line a small baking sheet with parchment paper that will fit in your refrigerator.
  2. Melt the chocolate chips and coconut oil together using a double boiler or gentle heat. Stir until smooth.
  3. Dip each cookie halfway into the melted chocolate and place on the prepared sheet.
  4. Immediately sprinkle the tops with chopped pecans before the chocolate sets.
  5. Refrigerate until the chocolate is firm.

To Enjoy

These cookies are lovely with afternoon tea or tucked into a small tin to share with a friend. They keep well in the refrigerator and feel like a little treat you can enjoy slowly and mindfully.

After the fullness of the holidays, I find myself drawn to recipes like this. Simple. Thoughtful. Just sweet enough. A reminder that beauty often lives in the quiet moments at the table.

With warmth,
Carrie

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A Sweet Little Gift: Peanut Butter Cookies, Wrapped with Care

Dear friends,

There is something grounding about baking this time of year. The quiet act of measuring and stirring, the scent of something warm rising in the oven, and the joy of giving a homemade treat all feel especially meaningful during the holiday season.

Peanut Butter Cookies shown with our festive Seraphim napkins in Red and Green.

As many of you know, I’ve begun to cook and eat with more intention. Since my recent health journey, I’ve been learning how to better support my body by being more mindful of sugar, carbs, and blood glucose. I’m discovering a new rhythm in the kitchen and exploring recipes that are diabetic friendly and, truly, good for all.

These peanut butter cookies are a perfect example. Made with only a handful of ingredients, they are naturally gluten free, low in sugar, and full of flavor. They’re crisp at the edges, soft in the middle, and studded with just enough chocolate to feel like a treat. I made a batch to gift to friends, packaged in simple brown boxes lined with parchment and tied with red and white baker’s twine.

They are proof that something small can carry great joy.

Flourless Peanut Butter Cookies with Dark Chocolate

Gluten-free, low sugar, and perfect for gifting

Ingredients:

Instructions:

  1. Preheat the oven to 375ºF and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk the egg and salt. Stir in the peanut butter and monk fruit sweetener until fully combined. Fold in the chocolate chips.
  3. Scoop slightly rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
  4. Use a fork to gently press a crisscross pattern into each cookie and flatten them slightly.
  5. Bake one sheet at a time for 8 to 10 minutes, until the edges are set and just beginning to turn golden.
  6. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

To Serve or Share

Once cool, I nestled the cookies into small boxes lined with parchment, then tied them with red and white baker’s twine for a simple, heartfelt holiday gift. Whether you package them for a neighbor or enjoy one with a cozy cup of tea, I hope they bring you a moment of quiet joy.

This season, I’m reminded more than ever that what we give does not have to be extravagant. Sometimes, a small box of cookies, lovingly made, says exactly what we mean.

With love,
Carrie

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The Gift of Now: A Return to the Table + A Mocha Cheesecake to Celebrate

Dear friends,

I’ve been quiet these past many weeks. And today, I come back to The Featured Table with a full heart and a renewed sense of purpose.

Many of you have written with kind words and questions about my health, and I want to share a bit of my story with you. In many ways, it has reshaped how I see everything.

On October 17th, I was diagnosed with pancreatic cancer. It shook me to my core.

On December 1st, I underwent surgery to remove half my pancreas and my spleen. Just over two weeks later, on December 16th, I was given the extraordinary news: I am cancer free.

There aren’t enough words to express what that moment felt like. Relief. Awe. Deep, quiet gratitude. I’m here. I’m healing. And I’m more convinced than ever that life is precious, and that health and love are everything.

I’m profoundly thankful to my doctors, to Krister who has cared for me with such grace, and to my family and friends who have surrounded me with light.

A New Lens: Food as Nourishment, Not Just Beauty

With part of my pancreas gone, I’ve stepped into a new chapter. I am learning to navigate blood sugar, glucose levels, and how food truly fuels the body. Honestly, I had no idea how much carbohydrates affect blood sugar until I was forced to face it.

After leaving the hospital, I felt completely unprepared. Suddenly the act of eating—something I have always loved, cherished, and written about—felt unfamiliar. But slowly, I began to learn. While every body is different, I have found that there are simple principles that can help all of us eat with more balance and intention.

For me, I now focus on protein, healthy fats, and fiber. I’ve learned that not all carbs are created equal, and that it matters how we pair them. As my dear friend Susan said, “Couch your carbs in fat and protein to give your body a little buffer and avoid those blood sugar spikes.”

This isn’t about restriction. It’s about awareness. And it’s about celebrating food that truly nourishes and delights.

So, moving forward, you’ll continue to find beautiful, delicious recipes here. Many will lean into wellness and supporting balanced blood sugar. But there will still be treats now and then. We need those joyful bites. I remain fully devoted to food that is flavorful, beautiful, and rooted in celebration.

Mocha Cheesecake with Chocolate Pecan Crust

A celebration of flavor, balance, and life itself

I made this cake to celebrate my mother’s birthday. It felt meaningful to create something decadent and beautiful that also supported my new health needs. This cheesecake is creamy, rich, and full of bold coffee and chocolate flavor. It also happens to be low in carbs and sugar free, thanks to a few thoughtful ingredient swaps. A true celebration dessert that brought smiles all around the table.

After the glaze set, I finished the top with a light sprinkle of pecan crumbles for texture and a rustic touch. I served each slice with our Garden print napkins in green and gray, which felt just right for the winter season—quietly elegant and full of life.

Ingredients

For the Crust:

  • 1 ¼ cups pecan flour (or almond flour)
  • 3 tablespoons cocoa powder
  • 3 tablespoons golden monk fruit/erythritol blend (I used Lakanto Golden)
  • ¼ teaspoon sea salt
  • ¼ cup unsalted butter, melted

For the Filling:

  • 24 oz cream cheese, softened
  • ¾ cup Lakanto Golden monk fruit sweetener blend
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ⅓ cup heavy cream, room temperature
  • 1 tablespoon espresso powder
  • 3 large eggs, room temperature

For the Chocolate Glaze:

  • ½ cup heavy cream
  • 2 oz sugar-free dark chocolate, chopped
  • 1 tablespoon Lakanto Classic white monk fruit sweetener

Instructions

Prepare the Crust:

  1. Preheat your oven to 325ºF. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, mix the pecan flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture resembles wet sand.
  3. Press the crust evenly into the bottom of the pan.
  4. Bake for 10 minutes, then remove and reduce oven temperature to 300ºF.

Make the Filling:

  1. In a small bowl, whisk the espresso powder into the cream until fully dissolved. Set aside.
  2. In a large bowl, beat the cream cheese until smooth and fluffy, about 1 to 2 minutes.
  3. Add the Lakanto Golden sweetener blend, vanilla, and almond extract. Mix until smooth.
  4. Pour in the espresso cream and mix again.
  5. Add eggs one at a time, mixing gently just until combined. Scrape the bowl between additions.
  6. Pour the filling over the baked crust and smooth the top.
  7. Bake at 300ºF for 70 to 85 minutes, until just set in the center. A slight jiggle is fine.
  8. Cool to room temperature, then refrigerate for at least 2 to 3 hours.

Make the Glaze:

  1. In a small saucepan, heat the cream and Lakanto white sweetener until just simmering. Remove from heat and add chopped chocolate.
  2. Let sit for 5 minutes, then stir until glossy and smooth.
  3. Allow the glaze to thicken slightly, then pour over the chilled cheesecake. Let some of it drip down the sides.
  4. Refrigerate for another 30 minutes to set the glaze.
  5. Finish with a sprinkle of pecan crumbles on top before serving.

To Serve

Slice, savor, and share. Each bite is creamy, rich, and deeply satisfying, with the perfect coffee and chocolate balance. You would never guess it is low in sugar. It is joy on a fork.

With Gratitude

Thank you for being here. Thank you for reading, for caring, and for continuing to gather around this shared table with me. I am so happy to be back, and I look forward to sharing this new chapter of recipes, reflections, and rituals with you.

Until next time, may your days be filled with warmth, your meals with joy, and your health with grace.

With love and gratitude,
Carrie

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