Every Friday I’ll indulge my order-crazed brain in a list of randomness. Welcome to my Friday Fives.
Fall is coming to Utah. The temperatures are crisper, the leaves are letting their true colors start to peek through and tomorrow is the first USU home game (and homecoming!) of the season. All signs point to F-A-double hockey sticks. Before those still dealing with 90+-degree temps get angry, please keep in mind I get a mere two weeks of Fall before Winter hits. In fact, our first snowfall is scheduled to arrive by mid-October and last until May. So, yeah. I’ll be the one crying then.
In honor of my favorite season, here’s what I look forward to most about Fall:
This is really the only time of year I’ll ever step foot in a ‘Bucks. This non-coffee drinker loves their seasonal “dessert drinks” — Pumpkin Spice Latte, Creme Brulee Latte, Peppermint Mocha, Salted Caramel Mocha, Gingerbread Latte??? See ya later, Diet Coke, or at least until January.
Notice the asterisks — the biggest disclaimer I can declare: I’m not a huge fan of football. The only reason it makes the cut is that it means I get to see Joe and his bands in action, and that makes me very happy. Maybe now we’re Div. I I’ll become more interested in college football, but don’t hold your breath for me following any pro teams. Except the Panthers, right Bobster? #rawr
Ahhh! scarves! sweaters! coats! boots! This is my favorite season for fashion…or comfort. I can’t get enough of it.
After not having a Fall while living in Florida, moving to Virginia was like sensory overload. The leaves were absolutely incredible. I’m hoping for the same surge of awesomeness here in the mountains. I’m looking forward to exploring the canyons with my Dad in a few weeks when the leaves will be at their peak.
Rachael Ray once said Fall was her favorite time of year because it’s APB Season: Apples, Pumpkin, Beer. I hear ya, Rachael. Scones and macaroni-and-cheese and soups, oh my! This is where it’s at. I have a lot of recipes that have become my regulars for this time of year, but I’ve decided to break out of my comfort zone and try some new ones this season. I have an entire Pinterest board dedicated to Pumpkin (mmm!) that I need to work through, after all.
Here is one of my favorite, no-fail pumpkin recipes that I usually make once (or several times) every Fall. Joe and I can devour these like the bosses we are, but the true fans are those I worked with at NWS who still email me about these muffins every year.
Pumpkin Chocolate Chip Muffins
2/3 c. flour
1 c. sugar
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 c. canned pumpkin
1/2 c. melted butter
1 c. mini chocolate chips
Preheat oven to 350-degrees and lightly grease muffin tins.
Whisk together the flour, sugar, pumpkin pie spice, cinnamon, baking soda, baking powder and salt in a large bowl and set aside. In a medium bowl, whisk eggs, pumpkin and butter together.
Pour wet ingredients over dry and mix until just moistened. Fold in chocolate chips. Spoon into muffin tins about 3/4 to almost full of batter. Bake for 20-25 minutes, or until done. Let cool slightly. Enjoy this perfect Fall recipe!
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