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Thursday, October 31, 2013

who



hoo could resist, happy halloween~

Wednesday, October 30, 2013

garden retreat...



























Pumpkin Brown Butter & Cinnamon Chip Cupcakes

•3/4 cup unsalted butter
•1 2/3 cups all-purpose flour
•2 teaspoons baking powder
•1 teaspoon salt
•1/2 teaspoon ground cinnamon
•1/4 teaspoon freshly grated nutmeg
•1/8 teaspoon pumpkin pie spice
•1 cup homemade pumpkin puree
•1 cup packed light brown sugar
•1/2 cup granulated sugar
•2 large eggs
•1 cup cinnamon chips, plus more for sprinkling on top
•2 tablespoons cinnamon sugar
Preheat oven to 325 degrees F. Place muffin liners in tin and set aside.

In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned bits behind; let cool.

Whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown butter mixture. Add the flour mixture, and whisk until just combined. Fold in cinnamon chips until evenly distributed. Top each cupcake with a few more cinnamon chips and sprinkle with cinnamon sugar (about 1/8 teaspoon per cupcake).

Divide the batter evenly among lined cups, filling each one 3/4 full. Bake, rotating tins halfway through, until a cake tester comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, dip top of each cupcake in icing (recipe follows), then turn over quickly and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Makes 15 cupcakes

Tuesday, October 29, 2013

spinach and apple salad



Spinach and Apple Salad

For the salad dressing:
1/4 cup minced sweet onion
3 tablespoons apple cider vinegar
3 tablespoons white vinegar
2 tablespoons sesame seeds
Pinch paprika
3 tablespoons sugar, divided
1/2 cup extra-virgin olive oil
Salt and pepper, to taste

For the buttered almonds:
2 tablespoons unsalted butter
3/4 cup sliced almonds

For the salad:
spinach leaves
2 medium apples
Cheese

Monday, October 28, 2013

Sunday, October 27, 2013

a letter from home...

i had just sat down for a relaxing cup of tea when my husband came home from the post office, i knew things had gone to far, i would have to respond...













they arrived so beautiful...











but their words ached with the truth...



























note to self...

Saturday, October 26, 2013