October was birthday/harvest/promotion/family and more, but there is no excuse for me neglecting my little piece of the internet.
If you’re reading, thank you for still being here. I missed you.
These muffins will make your hands smell like cinnamon and your house smell like fall. It takes about 5 minutes to whisk them together, and although they are not the most healthy thing to eat, they are also not terrible. Pumpkin has tons of vitamins and antioxidants, and it adds moisture to the muffins that other baked goods might get from butter or more oil. You could add some flax seed or pepitas (aka pumpkin seeds) on top for a little extra fiber and crunch, but I went the cinnamon sugar route…and it is oh-so-delicious!
Is there anything you’d like to see me make? Looking for a particular holiday recipe but not sure where to start? Leave a comment and let me know!
Mmm, guilty pleasures. What are yours? I love to make biscuits in the middle of the night, and eat the entire batch, warm from the oven, well before morning. Usually this is after a glass of wine or two when it has become hard for me to say no to the craving for fluffy, buttermilk-y goodness. One by one, slathered with butter or berry jam, chased with little sips of wine, the biscuits disappear.
Thankfully, this is a few-times-a-year occurrence, or I’d be a little less slim…
My family never really eats biscuits, but when I saw this recipe on Smitten Kitchen, I knew I had to share. In my house, we love blue cheese. We love scallions. No one else has quite the propensity for biscuits that I do, but really, who doesn’t love buttery, cheesy carbs?
So the last week of October is upon us, and I just realized I have not baked a single pumpkin creation yet! I blame the 80 degree weather…oh, California, how I love thee.
Anyway, in honor of Halloween, and autumn, and my birthday (which is today!) I give you my first pumpkin recipe of the season: Maple-y pumpkin loaf! I have always been a huge fan of Starbuck’s Pumpkin Loaf, splurging on all those calories once or twice a year. This year, I decided to make my own homemade version, with the addition of maple syrup, a fabulous fall flavor. This loaf is moist and delicious, with a subtle maple flavor. So fall!
Before my Grandpa Z passed away, he would make strawberry rhubarb jam every summer. Some of my fondest summer memories involve lots of jelly spread between two slices of soft white bread. I still have a jar hidden in the cupboard…I haven’t opened it, because I don’t want to let go of that one piece of summer that represents not only the memory of my Grandpa, but also his love of cooking and baking. How long does jam last? Maybe I can share it with my kids some day. I bet the recipe is around, too….
Before today, I had never used rhubarb in my own cooking, and I wasn’t even sure how exactly it tastes – I just knew it was known for going really well with strawberries. When I saw it at Avila Valley Barn yesterday, I knew I needed to try it out…and today scones answered all my questions. Rhubarb is sweet, but with its own distinct flavor. While baking in the scones, both the rhubarb and strawberry became very soft and delicious.
Scones remind me of England, clotted cream, and tea, but I rarely have them with any of these accompanyments. I love them fresh out of the oven (duh), or heated up in the toaster the next day. They’re excellent plain or with butter…or with strawberry jam. 🙂