It’s finally that time of year. The time when I need a steaming hot cup of chai every evening, and I put pumpkin into nearly everything I eat. Seriously. Probably 98% of my meals include pumpkin in some form. That’s to talk about another day, though. Today we’re focusing on apples. Apples that are so crisp and crunchy that sprinkling cinnamon on top or dipping into peanut butter is quite unnecessary. Really, who would want to mask the flavor of an apple in its prime? Okay, I admit I still do the peanut butter thing a lot. It’s just too good. …
Wow. It has been quite some time since I’ve made an appearance here. That is not to say, of course, that I haven’t been in the kitchen. No, no. I’ve spent countless hours cooking and baking my heart out. I just got out of the groove. I was, perhaps, in a rut. I didn’t feel all too inspired.
Maybe it was the warmer months that really threw me off. But come Autumn, my favorite season (of course), pumpkin arrives on the grocer’s shelves, the scent of cinnamon fills the air, and the crisp fall breeze gently nudges me back to the kitchen (now that I can bear to turn the oven on). And what better way to start off the season than with warm, comforting, muffins….
A slow cooker is one kitchen appliance that I never owned, nor thought I would ever need, until this month’s #RecipeReDux. The challenge: make something in a slow cooker that is not the requisite casserole-type dish. This wasn’t really a problem for me, as I had never used a slow cooker, and as such, don’t have a repertoire of slow cooker meals that, I suppose, someone more versed in slow cookery, does have.
I just went with the seasons here. I’ve been eating an awful lot of apple butter lately. More than my grocery bill would care to admit. Justin and I also went apple (and beet!) picking recently, and the refrigerator was full to the brim. While eating apples in their natural state is lovely, it’s much more fun to transform them into something completely different….