I had no intention of taking such a long break from blogging. I've been enjoying the fall weather, scents and palatable flavors tremendously this year. And I've been quite domestic. (What's up with that?) I actually enjoy it, but it does come in waves for me. So family, enjoy it while it lasts! :)
All the fun recipes and ideas on Pinterest inspire me. I know that's part of it. And then I got together with some friends to can apples. I asked my friend and neighbor, Natalie, to show me how and four other friends joined us. It was so enjoyable. Yep, I'm pretty sure that's were it started.
Natalie had extra Rome apples from her parent's trees, so she gave me a big box. I also borrowed her apple corer/peeler/slicer and now I want my own. It's very cool.
When I was done, I lined up my apples on the counter in plain sight and just kept walking by to admire them. :) They're just pretty and give me such a sense of accomplishment. We also made juice from the apples.
I made a batch of these yummy muffins to go with my tomato basil parmesan soup last week. My friend, Ginny, made them for a girls' getaway awhile back and they are delish. So sweet and moist they're almost like dessert. She pinned the recipe on Pinterest. It's from here.
APPLE CARROT MUFFINS
1 1/3 c. flour*
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 tart green apple, peeled, cored and shredded
2 large carrots, peeled and shredded
2/3 c. shredded coconut
1/2 c packed brown sugar
1/2 c. sugar
1/2 c. canola oil
1 1/2 tsp. vanilla
In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. Stir in apple, carrots, and coconut.
In another bowl, combine sugars, eggs, oil and vanilla. Stir into dry ingredients, stirring sparingly.
Spray 12 muffin cups with non-stick cooking spray (or use liners). Divide batter among the 12 cups. Bake at 350 degrees for about 20 minutes.
*I used part (1/2 cup) whole wheat flour, just because I like the taste better.