Tis the season.

Recently someone told me I looked like I needed a drink. With the day I was having they couldn't have been more right. The thing is though, I haven't been drinking much lately and I really wasn't sure what I was in the mood for. I thought about trying something with pumpkin in it but with 10 minutes before the liquor store closed I needed to act fast. 

And behold this marvelously delicious creation: The Caramel Apple Pie Cocktail.

Very simple and just what the doctor ordered for unwinding on a a chilly Autumn evening after as stressful day. 

And if you're like me and can't really hold your liquor anymore it's light enough to not leave you feeling like crap in the morning. 

1 oz Godiva White Chocolate Liqueur

1 oz Stoli Salted Karamel Vodka

1 Cup apple cider

Place in martini shaker with ice and serve in whatever you have handy. 

(The beef opted for drinking vessel made of wood) 

Also wonderful when sipped beside a candy corn and buttercream candle.

This is Halloween

Ready or not, Halloween is coming, and fast! We've already decorated the homestead for our own amusement since no one ever comes trick or treating in our neck of the woods. I'm happy to know the neighbors appreciate it though. I thought I would share what we've done with the place. 

We decided to go a little fancy with the pumpkins this year and found 2 ways go about it. 1) Top hand and monocle skeleton. 2) Glossy black and artsy drilled holes. 

Greetings!! I love this because since we are the first house on the road he waves at everyone who drives by.

Nothing like some arm bone garland to brighten you day. 

Boo! *jazz hands*

The reaper scares me whenever I go outside because the wind ALWAYS kicks up and I see him moving out of the corner of my eye. I think the skull in the birdcage is a nice touch.

Paper lanterns, severed foot in the flower pot and some pumpkin friends.

It's ok if your arm falls off, just hold on to it for a while. 

Well hello there. This guy stares me down as I'm fumbling with my keys to unlock the front door. 

No seriously, the house is in complete disarray.

So what about you?
Any Halloween decorations?
Do you get people begging for candy at your house?

Autumn in New England part 2

So clearly I'm a big fan of Autumn in New England. I've decided to write you a poem to help you get the idea of why. 

Oh Autumn leaves what a sight to see

Let's plan an activity, what shall it be?

We could have a frap or perhaps a nap, 

Play in the leaves or climb up trees?

Or use power tools because they're awfully cool.

And construct a swing, what a fine thing.

The End.

Autumn in New England

I've probably mentioned this a million times but Autumn is my absolute favorite season ever. Living in New England means that we get the very best that Autumn has to offer. The following are some pictures of those very things that made up just one glorious Autumn afternoon. 

Snuggling in snuggies & bathrobes because it's colder now but you're not ready to light a fire.

Apple Orchard Shenanigans

Apple picking: why are the trees so short?

Delicious!

Fresh apples means it's time for pie! Bonus points when it's baked by the love of your life. *swoon*

Bonus points when the wife (me) comes along and decorates the pie with little hearts.
Minus points when she decides to deface the pie with her trash mouth.

When the pie comes out all crumbly just slap some ice cream on it and no one is the wiser!

How do you like to spend your time during the best season of the year?

Pumpkin Palooza!

Fall is here which means you can't turn around without bumping into something that is pumpkin flavored. So here I am to add to that with a recipe I tried for the very first time this week.

Fun fact: It is nearly impossible for me to type the word pumpkin correctly the first time it always comes out punkin, possibly because that's what my dad calls me. 

These are also completely edible and super tasty as muffins. 

(you know, without the frosting)

What you need for the cupcakes:

2 1/4 cups unbleached all-purpose flour

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1 tsp ground allspice

1 Tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 cup canola oil

1 cup granulated sugar

1/3 cup brown sugar, loosely packed

2 eggs

3/4 cup milk

1 (15-oz.) can pure pumpkin puree (not pumpkin pie mix)

What you'll need for the Cinnamon Cream Cheese Frosting:

1 packages cream cheese (regular or light), softened

1/4 cup (1/2 stick) butter, softened

3 1/2 to 4 cups confectioner’s sugar

1 tsp vanilla

1 tsp ground cinnamon

How to make pumpkin cupcakes:

Preheat oven to 350 degrees.
Line muffin pans.
I used one 12 piece regular muffin pan and one 6 piece large muffin pan. 

In medium bowl, blend the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, & salt. Set aside.

In large bowl, blend canola oil, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Stir in the milk and pumpkin puree and blend well. Add the flour mixture into this pumpkin mixture and stir until blended. Pour batter into muffin cups, filling each cup about 2/3 full.

Bake at 350 degrees for 17-25 minutes depending on the size of your cupcakes, or until toothpick inserted in center comes out clean. Cool cupcakes in pans for about 5 minutes, then remove to completely cool on a wire rack.

You can make the frosting while cupcakes are cooling…

How to make the cinnamon cream cheese frosting:

Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending everything well. Gradually add confectioner’s sugar a cup at a time, blending mixture after each addition.

Frost cupcakes when they have completely cooled. Seriously, if you do it too early it's a drippy mess.

Also, because of the cream cheese these should be refrigerated if you're saving them.

 In my opinion they actually tasted much better the next day. 

The Beef thought they were fantastic from the get go.