It’s fall, y’all! October = autumn. Autumn = pumpkins. Pumpkins = pumpkin bread. Pretty simple. I found the BEST recipe for pumpkin bread that was very high altitude friendly, thanks to Alexandra. The recipe is actually titled “Super Delicious Pumpkin Bread”, and the result is nothing short. I am so excited to share this with y’all- it’s perfect for autumn! I whipped up two loaves- one for a friend’s fall party and the other for myself (one to share, one to keep, right? 😉 ) The only adjustments I made to this recipe was bumping up the temperature 10 degrees and baking for about 10-15 minutes longer and substituting pumpkin pie spice for the cloves, nutmeg and allspice. I also sprinkled some pecans on top, because nothing is better than pumpkins and pecans Enjoy!
When I have the opportunity to bake for a big group I love to try new recipes. I’ve had this recipe bookmarked for a long time and I finally had the chance to make it this week! For those of y’all who haven’t had a blondie before, it has the same consistency as a brownie and is actually very much like a brownie, minus the chocolate. Sorry, chocoholics. The cinnamon and sugar make up for the chocolate though, y’all.
This snickerdoodle blondie recipe is absolutely amazing. It was like having coffee cake and French toast at the same time. That sounds completely unsophisticated, but that’s all I’ve got, folks. I’ve never had a blondie before and after tasting these I questioned what the heck I was baking before I found this recipe. A bit of an exaggeration, I know. Just try em. And do yourself a favor and make a double batch.
Summer is coming to a close and all those pretty Colorado peaches will soon be out of season. For my small group leaders meeting this week, I wanted to make a dessert that combined both summer and fall, so I made a peach maple crisp. This recipe was inspired, none other, than the lovely Ree Drummond (aka, the Pioneer Woman). Instead of making a sauce to put on top (since this dish is already super juicy from the peaches), I incorporated maple syrup into this crisp.
I made an amazing discovery at work this week. I learned that one of my coworkers has a farm and raises her own chicken and goats. She brought in a dozen of her farm fresh eggs to another one of my coworkers and when she told me about her farm and asked me if I wanted any, I couldn’t contain my excitement. I told her that I would love to buy a dozen of her farm fresh eggs, but it probably sounded more like, “When I mean a dozen eggs, I really mean all the eggs you have….”. You get the point, I was ecstatic. I love to cook with farm fresh products, especially local ones from friends I am all for farm-to-table.
And when you give a gal a dozen farm fresh eggs, what do you think she’s gonna do? Make eggs Benedict I wanted to cherish every farm fresh egg so I decided to make breakfast with them. I just couldn’t waste these nutrient-rich eggs in a cake. Poached eggs are the best way to experience farm fresh eggs. The yolks are super bright and taste amazing.
My dad made a fantastic breakfast set-up last weekend when we were up in Breckenridge. I took some pictures of the table before we all dug in to practice some photography. Plus it was just wayyyy too perty of a set-up to not be documented. I was super impressed with his presentation skills. He had all our favorites at the table…an assortment of donuts from Daylight Donuts, fresh fruit, and a cinnamon roll from one of my favorite bakeries, Cool River Café. All local products from Breck.