Hello October!

If you've been a long-time reader of this blog you're probably well aware of my undying affection for Fall and for everything that comes along with it.   But if you've not, you soon will be.  I really really adore this time of year.  Oh Autumn.  Be still my heart!

I actually painted this sweet little illustration last year, but decided to change it up a wee bit and make it into a greeting card for all of you, which you can check out here, if your heart so desires.  Just look at that cute little slice o' pie!

Fall always gets me excited to start cooking and baking again.  After taking nearly all summer off...or.....at least after spending a lot LESS time in the kitchen, I get almost giddy at the thought of diving back into some soul soothing comfort cooking.  Images of pumpkins, squash, apples and pears dance whimsically around my head as I brainstorm what I'll whip up first.  This year it was Pumpkin Bread with Pecan Streusel by the always brilliant and hilarious Ezra Pound Cake.  

The minute I saw this recipe I wanted to marry it.  It's the perfect introduction to Autumn, calling for a whole can of pumpkin and just the right amount of fragrant spices.  This sweet bread is delicate, it's cake-y, it's moist, and it smells like heaven coming out of your oven.  OH, and it doesn't stop there.  These babies are topped with a crunchy, caramel-y streusel. You know I can't resist streusel.  It's my drug of choice. 

This recipe makes two, so you really don't have a choice but to eat a ton of it.  And you will be okay with that.  You could also make muffins or give some away to well deserving people, like saints or something.  I gave one to my parents because I think they've done quite a lot for me, like giving me life.

You should definitely make this.  

I was a little disparaged during my search for more adventures in canning.  As much as I love the fruits of Fall, I've canned more apple butter than I'd care to count.  Also on that list of bores are applesauce, apple chutney, and other variations on apple butter.  Not that I won't do it again this year, because in truth, I probably will, with a sigh in my chest like a shot partridge.   BUT, since I can't seem to find any other fruits to delight my imagination, I'm going savory-ish.

This is Spicy Red-Pepper Jelly.   Doesn't it look brilliant in the afternoon sun?  This was my very first time making any form of savory jelly, and I am not disappointed.  I've always been a fan of jalapeno preserves, and when the idea was brought to my attention I knew immediately that this was the right challenge for me.  After a spot of research, I settled on red peppers as a base because I thought the color would be quite suitable for all those Christmas gifts.   I was really pleased with the results of this recipe.  I used cherry bomb peppers to spice it up a bit instead of silly old red pepper flakes.  If I were to make this again, however, I would reduce the amount of vinegar slightly, as it's somewhat overpowering.  Spread it on crackers with a big of soft cheese and you'll be one satisfied snacker!

My pantry is pretty happy right now.  I'm not done, don't worry.  Not sure what I'll make next, though.  Ideas anyone?

My other favorite thing about October is Halloween.  Aside from feeling (almost) totally guilt free about eating pounds-worth of various candy bars in miniature, I love hunting out and carving pumpkins.   And even more-so, I love dressing up in costume!  I've not yet settled on an outfit for this year, but I imagine it will be wonderful when I finally do!  To celebrate Halloween, I have a couple new cards in the shop.

Card available here!

And also here!

Don't forget, I'm still having a 25% off sale!  It's only going until October 4th, so hurry up if you want to take advantage of the savings.  Just enter coupon code ANNIVERSARY at check out.

Thanks everyone, and happy pumpkin hunting!

Tweet