Fall is in the air! I’ve been fully enjoying and embracing this season and I’m loving it! Apples, pumpkins… Ahh, it’s bliss!
Okay, so here are a few things I’ve made this week.
#1. Baked Apple. I used the suggestion here (#6 on the post), to cut the apple. Then I just wrapped it in foil to hold it all together, added some brown sugar and spices, baked for about 30 minutes, topped it with some butterscotch swirl ice cream, and it was fantastic!
#2. Pumpkin Pecan Cobbler. Seriously, you have to try this stuff! It is amazing! All I did was substitute the flour out for gluten-free multi-purpose flour and followed the recipe as it was. I also topped this with butterscotch ice cream, and it was delicious! I’m going to need another one this week!
What are some of your fall favorites? I’d love to hear about them in the comments or on Facebook! Have a wonderful week! 🙂
A cool autumn morning deserves a perfect autumn breakfast; warm, spiced, pumpkiny morsels of goodness. That’s exactly what these muffins are.
One of my absolute favorite things about fall is pumpkin! We put it in everything, coffee, breads, pies, soups, cookies… On this particular day I had the windows open with the cool fall air drifting in, and I started craving pumpkin and cream cheese.
Normally I would revert to something like a cheesecake (because pretty much every random food idea I have involves cheesecake in some form), but I felt like something warm and comforting. These muffins fit the bill perfectly!
It’s a slight update on my previous pumpkin muffins, and after I made them I realized streusel topping would have been simply perfect! Next time I make them I’ll (hopefully) remember the streusel and update the recipe. 🙂
I’m sharing these with my friends at Fiesta Friday. Enjoy! And have a lovely weekend! 🙂 What are your favorite things about autumn?
This past Monday was spent entirely on a bus. Yes, the entire day on a bus. Wasn’t too bad, but I obviously didn’t get a chance to really make anything.
However, Sunday afternoon my mom and I made some gluten-free cinnamon rolls for a tasty snack. We used South Beach Primal‘s recipe, which you can find here.
We did change the filling to be a more traditional brown sugar, cinnamon, butter, with some pumpkin butter mixed in. And also subbed out the honey for maple syrup instead.
My mom also made a pumpkin cream cheese icing to top them off. I was quite impressed!
Cinnamon rolls were always our Christmas morning breakfast, So I’m happy to have found a recipe to use for them this year! I’ll probably make some orange cream cheese icing, since that was always my favorite.
I hope you enjoy these cinnamon rolls if you decide to give them a try! Do you have a traditional Christmas morning breakfast? I’d love to hear from you in the comments and connect with you on my Facebook page.
I hope you’re looking forward to this upcoming week as much as I am! Thanksgiving plans are pretty well set and now there’s just some last minute shopping, some prep and cooking for the big day! I’m so excited for it!
Today I have a last minute Thanksgiving dessert for you. Pumpkin spice cake. Yum! It’s somewhat between a cake and a pie in that it’s kind of soft, but it works perfectly because of that.
I hope you enjoy! It goes perfectly with my cream cheese frosting, so I’m attaching that recipe again as well.
I hope you enjoy! And have a wonderful Thanksgiving! Do you entertain at home, or go to family’s? We’re going to my parents’ house this year, and I am so looking forward to spending it with them again!
Happy Thursday everyone! Here’s what I have for you today.
I love autumn! (As if I haven’t said that enough already.) Thursday seems like an autumn sort of day, doesn’t it? I don’t know, maybe it’s just me, and maybe I’m just too happy about it.
It’s just so peaceful, so refreshing, so full of hope… And good food! That always adds points in my book.
There are so many new beginnings. I know most people typically think of spring that way, and I do too I suppose, it’s just… There’s something about the cooler weather, beautiful, deep and rich colors. The smells, the crispness in the air… Ah! Love it!
There’s just something about it that brings people together. And I love that. As the weather cools down, people warm up. Maybe it’s the approaching holiday season, or maybe it’s that people feel the same way I do, or maybe it’s just that everyone’s more relaxed because they don’t have pressure to do something with the summer. Things are winding down, and with that, people’s minds are set at ease. Whatever it is, I very much enjoy it.
On this perfect morning I decided to try my hand at creating a new recipe–I know, daring, since my last attempt didn’t go so well… I’m not one to give up easily or let a little bit of a struggle get between me and good food. I wanted muffins.
I’ve been trying to find a good, simple, gluten-free muffin recipe for a long time now; I’m sure there’s one out there, I just hadn’t found it. They always have so many ingredients/fours, or a ton of nuts. And I’m not a huge fan of either.
So, I decided to look at several muffin recipes and make my own. These were exactly what I was looking for! They were a wonderful breakfast paired with a homemade vanilla chai latte.
(Random tidbit: I’ve always wondered why some recipes call for room-temperature eggs. So I decided to look it up a couple months ago. There actually is a reason behind it; it’s so that the eggs don’t harden the butter or other fats in the mix.)
Also, is it weird that I have a folder on my desktop titled “In my dreams,” and it primarily contains pictures of food? I guess it shows my priorities…
And I have three ways for you to try the muffins: warm with melted butter, or cooled with one of two frostings to top them off… Brown sugar cinnamon buttercream, or pumpkin buttercream.
Have you done anything festive this week to celebrate the changing seasons? I’d love to hear about it!
I also have new recipe cards for you! I’m very excited about that! Feel free to click to enlarge, save it to your computer and/or print it out!