Clothing · Essential Food · Fall · Life

Fall Favorites

I think that “FALL” is likely to be a theme on here for the next couple of months. I have started to dream of pumpkin bread, pumpkin cookies and pumpkin lattes. Big Luke says that I over do it on the pumpkin stuff, but I disagree. And truly, he has no problem eating it all!

Here are a couple of my favorite pumpkin recipes plus one that I have always wanted to try. I will post my own pictures of these once I make them but if you want to get a jump start, these are tried and true recipes for me. I make this bread several times a season. I love this recipe because you make 3 loaves each time. I usually give one away and put one in the freezer. It’s delicious right out of the freezer. The one I leave out for us to eat is usually gone that day!

Pumpkin Bread – This recipe and picture are from All Recipes. I have found many good recipes on this site.

132300

  • Prep 15 min
  • Cook 50 minin

  • Ready in 1 hr, 5min

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Iced Pumpkin Cookies – Also from All Recipes!

4035

  • Prep 20 m

  • Cook 20 m

  • Ready In 1 h 20 min

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Pumpkin Cream Cheese Roll – This is one that I have always wanted to make!

136182

  • Prep 20 m

  • Cook 15 m

  • Ready In 55 m

Ingredients

  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners’ sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  4. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

If you have any good pumpkin recipes, share them with me! Post below or email to laurenskijones@gmail.com

 

HALLOWEEN

I am working on a post of “Do It Yourself Halloween Costumes.” For some reason, this is something that I have enjoyed doing over the years. I feel too busy to do it now but when the boys were younger it was a lot of fun. They didn’t have much input back them so we could dress them up however we wanted. Here’s a little preview of Fleet’s first costume when he was 1&1/2 years old. Big Luke actually put this one together. He was a racetrack with hot wheel’s velcroed to his shirt.

 

2011and2012-262

PUMPKIN PATCH

Every year, I take the kids to a couple of fall centered events. We’ve done the Legare Farm and Boone Hall Pumpkin Patches in the past. Legare Farms is interesting because it is a working farm. You can get a pumpkin and take a hay ride to feed the cows. It looks like their list of activities has grown since I was there last. Feeding the cows is a trip . . . prepare to get slobbered, big time. The cows come right over to eat out of your hand and leave a wicked slobber bomb on your hand. Beware that this is a popular field trip spot and so it can get crowded.

Boone Hall has a bunch of fun kid-friendly activities like a petting zoo, jump castles, goat feeding station and hay ride. My kids like this one the best but the entrance fee is higher than Legare Farms. It gets crowded on the weekends so I recommend going during the week or going early. Here are a few pics from our trips to the pumpkin patches over the years.

Clockwise starting with Luke at 2 yrs old holding bunny (don’t be fooled, he threw the poor bunny on the ground when he was done holding it), Fleet holding bunny, Mama torturing baby Luke!(so much for getting a cute baby pic on the hay!), Fleet picking out a pumpkin, Fleet riding tractor at 1.5 yrs old. We didn’t go to anything last year. I think that some of these attractions had to close/temporarily close after the flood in early October. I need to take Elle to one this year!

FALL FAVORITES

Last fall thing (for now), one of my favorite jackets. The Patagonia Better Sweater is a great weight for Charleston, not too heavy. It has a super soft fleece inside with a sweatery looking fleece knit on the outside. I’ve had this jacket for about 6 years and I LOVE it. Patagonia made it in some nice colors this year. Luke has the pull-over style and he loves it too. I have the grey one on the top, but I love these other colors.

 

 

autumn-quotes-7

 

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