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 Part 2!

I'm not sure if I'm physically capable of trying a new recipe that doesn't have pumpkin in it this time of year. I grew up on my Grandmother's monkey bread recipe that was seriously delicious and much simpler to make. Despite this recipe taking a million times longer to complete, if you have the time I highly recommend it because the pumpkin flavor is out of this world. 

What you need to make the Monkey Bread:

2 Tbsp unsalted butter

1/2 cup milk

2 1/4 teaspoons (1 envelope) active dry yeast

3/4 cup pumpkin puree

1 1/4 cup white sugar (separated)

1 tsp salt

2 1/2 cups white flour

2 tsp ground cinnamon

1/2 tsp fresh ground nutmeg

2 Tbsp unsalted butter

What you need to make Buttered Rum Glaze:

2 Tbsp unsalted butter

1/8 cup brown sugar

1 1/2 Tbsp milk

3/4 cup powdered sugar

1 Tbsp rum

How To Make The Monkey Bread:

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). 

Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.

Pour the milk and butter into the bowl and allow to cool so it is warm. Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). 

Then add the the pumpkin, salt, and 1 cup of flour. 

Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the 1 cup of sugar, cinnamon, and nutmeg and mix well. Making sure sugar evenly absorbs the butter. Set aside. 

Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.  

Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). 

Stack strips vertically into the loaf pan. 

Cover the pan with a clean towel and let rise for 30-45 minutes.

Preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Remove bread from pan and pour glaze over it.
Enjoy!

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.