Welcome to October! One of my favorite months and we will make sure to Celebrate October with fashion and food!
And, of course, COLOR!
I love everything about this month. Where I live, it is traditionally cooler, cozier, warmer hues, and a time to be in the kitchen or out and about!
So, let’s get started……
CELEBRATE OCTOBER WITH FALL FASHION OUTFIT #4
Am I going to wear vibrant autumn colors in October? ABSOLUTELY…with a smile!
I knew when I purchased this Easy Knit Blazer In orange zinnia at Talbots that it was going to be perfect for my fall outfits.
I actually saw it styled at Talbots with a denim top and loved the look.
I cannot tell you how much I love my Patricia Nash Crossbody bag I purchased during the summer at Dillard’s on sale…it is beautiful and goes with all of my new wardrobe selections.
Here are some fun fall outfit ideas at Talbots:
CELEBRATE OCTOBER WITH FOOD
I am not sure why…but there is something about fall that makes me want to COOK…a dangerous proposition, but one I love never-the-less.
Since, I am a HUGE fan of cooking with pumpkin, I decided to invest in this little cookbook and blog through a few of the recipes for you.
I am going to make them just as described in this book, and then make my comments afterwards for modifications.
What better way than to start with the muffins on the cover…..(I wanted something to deliver to a couple of friends, so that is why I chose to start here)
CINNAMON-SUGAR-BOURBON PUMPKIN MUFFINS
Notes from the recipe: Hands on to make takes 25 minutes; Baking takes 25 minutes at 350 degrees; Recommended Cooling is 10 minutes
3 1/2 cups granulated sugar
3/4 cup finely chopped pecans
2 tsp. ground cinnamon
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 15-oz can of pumpkin
3/4 cup vegetable oil
1/4 cup bourbon or water
- Preheat oven 350. Line 24 2/1/2 inch muffin cups with paper bake cups. (I preferred to make 18 larger muffins. There is enough dough for 24) In a small bowl, combine 2/3 cup of the granulated sugar, the pecans, and 1 teaspoon of the cinnamon. In an extra large bowl, stir together flour, baking soda, salt and remaining 1 tsp cinnamon. Then make a well in the center of the flour mixture.
- In a large bowl, whisk together remaining 2 2/3 cup granulated sugar, the pumpkin, eggs, and bourbon. Add egg mixture all at once to flour mixture. Stir just until moistened…the batter will be lumpy. Spoon batter in prepared muffin cups, filling each three quarters full and Sprinkle with pecan mixture.
3. Bake 25 to 28 minutes…my muffins are larger and took 28 minutes. After cooling, sprinkle with cinnamon sugar.
Per Muffin: 265 calories; 10 grams fat (1 gram saturated fat) 23 mg. chol; 212 mg. sodium; 41 gram carbs; 1 gram fiber; 29 grams sugar, 3 grams protein (here is the reason these are not going to sit at my house!)
I do not drink bourbon, but Mr. B does and this is the brand I used in this recipe. You can replace it with water.
However, for those who ask WHY BOURBON? The book says this, ” Bourbon and Pumpkin? The vanilla and caramel notes and buttery characteristics of bourbon whiskey complement the richly spiced filling.”
The muffins are very tasty…but here is how I would modify this recipe:
You can tell this is very sweet. I would take the sugar out of the topping completely. I would roast the pecan pieces for enhanced flavor and use them alone to top the muffins.
I would cut back the sugar in the muffins to 1 1/2 cups and not 2 2/3. I would add nutmeg in with the sugar…I just love nutmeg with pumpkin. If I you use only water and no bourbon, then I would add a teaspoon of vanilla.
If or when I make these again, I will make these modifications. The muffins as made in the recipe were very moist and I would not want to loose any of that when modifying, but I believe they would be better this way.
They are a delicious fall gift for a family or special event.
Thank you so much for celebrating the first day of October with me! I hope you enjoyed it…and tomorrow I will be here with Jennifer for another Would You Wear It…..be full of joy…it is October so………..
By Pamela Lutrell