birthday, and while I hadn't ever thought about it, I would have to agree. Fall is also a perfect time for cooking. I've been playing with some new fall recipes lately and they have been a hit, so I wanted to share them with you.Made these as a dessert this weekend. Considered icing them, but they were sweet enough without it.
Butterscotch Pumpkin Muffins
1 3/4 cups flour, sifted
1/2 c light brown sugar, firmly packed
1/2 c sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 c canned pumpkin
1/2 c butter, melted
1 teaspoon vanilla
1 c butterscotch chips
1/2 c chopped pecans, toasted
In a large bowl, mix dry ingredients. Create well in middle of mixture.
In another bowl, whisk together eggs, pumpkin, and butter. Stir in butterscotch chips and pecans and pour into the well of dry ingredients.
Fold together just until dry ingredients are moistened.
Spoon batter evenly into greased muffin tins. Bake for 20-25 minutes at 350. (12-15 min for mini-muffins)
*Note - I added the teaspoon of vanilla (because I love it in everything) and omitted 1/2 teaspoon ground ginger and 1/8 teaspoon ground cloves.
I had almost a cup of canned pumpkin left, and I woke up Saturday morning with aspirations of pumpkin pancakes and AllRecipes.com did not disappoint.Pumpkin Pancakes
I don't know about you, but one of my favorite chilies in town is McAlister's. And not the veggie. The all meat, no beans one. YUM. So I found a recipe sounded like it could be close. It called for 4 lbs of chuck roast. 4 lbs! But ooo, it was good! Check out Chunky Beef Chili from Southern Living here.
The last thing we tried this weekend was acorn squash. I'd never had one but it was
recommended by FoodieRachel and Pioneer Woman, so I figured we should give it a try. Disclaimer: if you add butter, brown sugar, and a little maple syrup to almost anything, how bad could it be? Exactly. So head on over to Pioneer Woman for her recipe and give it a try. You'll be glad you did!
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