On the banks of the Red Cedar....

Whenever I'm in Michigan around the fall I try and make it to at least one Michigan State football game.  This year it worked out that I went to the season opener against Boise State.  Also worked out that I was able to go when I still had high hopes that we were going to be a winning team this season, but that's neither here nor there.  *tear*  Remember my friend Bash that I made these kabobs with?  She was my partner in crime for the day!

I love running into friends you don't expect to see.  

And friends you haven't seen in way too long! 

Fight for the only colors :)

Yoopers!!!!! 

New scoreboards from outside the stadium.

Gives me the chills!  Go Green!

Wordless Wednesday

Spaghetti Squash

My friend Arran first introduced me to spaghetti squash.  I eat as the side veggie with a lot of meals I make in the fall.  It can also be used as a pasta substitute, but that's for another time!  It's so simple to cook, and tastes little to no preparation.

I  bought this from the farmers market by my apartment, and it was delicious.

Preheat the oven to 350 degrees F.  Slice the squash in half and place on a baking sheet lined with foil.  I put a tablespoon of butter, cut in half, on each half before baking.

Bake for around 30 minutes, until soft in the center.

Pull the inside apart with a fork.  I also usually sprinkle some pepper on the squash before serving.

I made this as a side with steak, and it was perfect.  It's jam packed with flavor, and doesn't require hardly any additional ingredients.  This is definitely a vegetable you need to try this fall, you'll be pleasantly surprised.

Spaghetti Squash

Serves 6

1 whole spaghetti squash

2 tablespoons butter

pepper to taste

Preheat the oven to 350 degrees F.

Line a baking sheet with foil.

Cut the squash in half, length wise.

Place one tablespoon of butter in each half.

Bake for around 30 minutes, until the middle is tender.

When finished baking, scrape out the middle with a fork.

Serve with pepper to taste and enjoy!



Photography Challenge - #6

From a low angle.

The trees changing in Michigan, one of my favorite things.

Apple Fritter Muffins

I would like to raise my glass to fall baking. Probably one of my favorite things is spending a chilly fall day in the kitchen. Pumpkin flavors are obviously a big part of this, but I think apples are as well. I thought a breakfast/dessert that incorporated apple was needed, and that’s exactly what I did!

Preheat oven to 400 degrees F.  Line a muffin pan with muffin liners and spray with non-stick.   I used a cupcake pan, but you can use whatever you like.  I had apples in the house that I used, but I will say I thin granny smith would be your best option here.  Cut up two apples into ¼ inch slices.

In a skillet add the apple ingredients except for the flour.  Cook over medium heat until the apples are tender.

In a medium bowl whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl beat together applesauce, oil, and sugars until smooth.

Beat in the eggs, one at a time. Then add the vanilla and mix thoroughly.

Stir the flour into the butter mixture alternately with the buttermilk.  Make sure you begin and end with flour, making sure everything is well incorporated.

Fold in the apples.

Spoon batter into the lined cups.  Bake until muffin tops are pale golden brown, around 14 minutes.

 Cool the muffins in the pan for around five minutes, then transfer to a wire rack to cool.

To make the glaze, mix the melted butter, powdered sugar, vanilla and water together in a large bowl.  Whisk until smooth.

When muffins have cooled dip the top of the muffin into the glaze.  Allow the glaze to harden, and dip for a second time before serving.
I’m not sure whether these are breakfast muffins or dessert muffins.  Even people at work had trouble classifying them.  “These cupcakes, er muffins are delicious.”  Despite being a little hard to place, they are pretty awesome.  I really like the chunks of apple that you get when you bite in.  Plus, they are topped with a glaze, need I say more?

Apple Fritter Muffins

Apples:
2 large apples, preferably granny smith
3 tablespoons butter
1/3 cup granulated sugar
2 teaspoons cinnamon
2 tablespoons water
1/3 cup flour

Muffins:
2 large eggs
¼ cup apple sauce
¼ cup oil
1 cup granulated sugar
1/3 cup brown sugar
1 teaspoon vanilla
2 1/3 cup flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon salt
1 cup buttermilk
Glaze:
2 tablespoons melted butter
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon hot water

Preheat oven to 400 degrees F.
Line a muffin or cupcake tin with liners and spray with non-stick spray.
In a skillet add apple ingredients, except flour.
Cook over medium high heat until the apples are tender, around 10 minutes.
Stir in flour and set aside.
In a medium bowl whisk together flour, baking soda, baking powder, cinnamon and salt. 
In a large bowl beat together apple sauce, oil and sugars until smooth.
Beat in the eggs, one at a time.
Add vanilla and mix thoroughly.
Stir the flour mixture into the sugar mixture alternately with the buttermilk.
Make sure to begin and end with the flour mixture.
Fold in the apples and make sure everything is well combined.
Spoon batter into cups and bake for around 14 minutes, until the tops are golden brown.
Let cool in the pan for 5 minutes, then transfer to a wire cooling rack.
To make the glaze, mix all of the glaze ingredients together in a large bowl.
Whisk until smooth.
When the muffins have cooled dip the top into the glaze.
Let the glaze harden for a few minutes, and dip into glaze again before serving.

Pumpkin Cookies with Caramel Frosting

It is FINALLY getting a little cooler here in Dallas, so I've begun some fall cooking.  It started with these pumpkin cookies, and what a great start it was.

Preheat the oven to 350 degrees F.  In a large bowl cream together butter and both of the sugars. 

Add eggs and vanilla extract and mix well.

In a separate bowl sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add the pumpkin and mix well.

Add the pumpkin mixture to the sugar and butter mixture.

Drop by heaping tablespoons onto a lightly greased cookie sheet.  Bake for around 10 minutes.  The dough is a bit sticky to flatten before baking, so I flattened with the bottom of a class right when they came out of the oven.

While the cookies are baking, make the frosting. In a medium saucepan combine the butter, cream, and brown sugar over medium heat. Cook, stirring occasionally, until mixture begins to boil.

 Remove from heat and stir in vanilla.  Cool then stir in the powdered sugar. 

These cookies are tender and soft, and the frosting on top is the best part!  They taste more like pumpkin cake than pumpkin cookies.  A great start to fall baking, I hope you think the same after you try them out.

Make sure you register for my very first giveaway here!  Today is the last day to comment, good luck.

Pumpkin Cookies with Caramel Frosting

Adapted from Let's Dish

Cookies:

1 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 egg

1  teaspoon vanilla

1 teaspoon baking soda

1 tablespoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon salt

2 cups flour

Frosting:

3 tablespoons butter

1/4  cup heavy cream

1 cup powdered sugar

1 teaspoon vanilla

1/2 cup packed brown sugar

pinch of salt

Preheat oven to 350 degrees F.

In a large bowl, cream together butter and both sugars.

Add eggs and vanilla and mix well.

In a separate bowl sift together baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. 

Add pumpkin and stir until combined.

Drop by heaping tablespoon onto a lightly greased cookie sheet.

Bake for around 10 minutes. 

While cookies are baking make the frosting.

In a medium saucepan combine the butter, cream, and brown sugar.

Cook, stirring occasionally, until mixture begins to boil.

Remove from heat and stir in the vanilla.

Cool then stir in the powdered sugar.

Spread frosting over cooled cookies and enjoy!