Even though my heart belongs to summer, I can appreciate the cozy, comforting side of fall.
As The Boy and I cheered Notre Dame to a victory last weekend, we enjoyed hearty, spicy chili (Boy’s recipe), cornbread (see recipe here – with skim milk instead of half and half), and pumpkin beer. Definitely fall foods.
As the game progressed, I spent part of the time in the kitchen, making something to bring to a friend’s 25th birthday get-together later in the evening.
I settled on pumpkin cupcakes with cream cheese icing. I used my pumpkin bread recipe and an improvised cream cheese icing recipe (4 oz. cream cheese, 2 T butter, splash of vanilla, powdered sugar to taste/consistency). The cupcakes ended up a bit dense from using a quick bread recipe – however, I thought the flavor was quite good. I sprinkled a bit of toasted coconut on top of the cupcakes. The cream cheese icing alone looked a bit sad!
To me, fall is pumpkin, leaves, risottos, roasted vegetables, chili, football, sweatshirts, warmth. And even though I hate leaving summer, I think these items can help me ease into this new season:)