Friday, September 20, 2013

7 Quick Takes Friday - Fall Edition

On Saturday TJ had another soccer game. The weather was in the upper 60's and lower 70's all day which was nice and there was a breeze as well, it was a nice difference from the 80/90 degree weather that we'd had for his game the week before. TJ got a goal, though I didn't get a picture of it, even though I had my camera with me. Since one set of grandparents came to his game we went out to Stake N' Shake for lunch after that game.
Even though TJ isn't in the picture below I had to share it because of how it turned out. For the photography class I'm taking we have to practice using our cameras in manual. Which I did for this photo and I used the lens of Amanda's clop on sunglasses over the camera lens and this is what happened. I like how there is still color in it as well as a speia like tone.

This week the weather has stayed pretty much in the 70's, with three days in the lower 80's! It has been a nice change from the hot weather that we have been having lately. It also means that fall is here and that we can start having hot chocolate, tea and pumpkin in a lot of stuff. I have already made and apple and pear crisp, using apples and pears from the trees in our yard. Hopefully I can make more yummy stuff at some point. Especially with pumpkin in it.
On Sunday while on Pinterest I stumbled across a link with 20 fall recipes. As I was scrolling through the recipes that Abby, the blogger over at i heart nap time, I found two recipes that sound yummy and that I would like to try :)
This is a sneak peak at what some of the recipes look like
The first recipe that I found and wanted to try is Apple Pie Pull-Apart Bread. Here is the recipe.
Ingredients
  • 1 tube of Pillsbury Biscuits {I used Grands Flaky Layers}
  • 1 medium apple, cored and thinly sliced
  • cinnamon - sugar {1/3 cup of sugar mixed with 1 tsp cinnamon and 1/4 tsp nutmeg}

Instructions
  • Line a bread pan with parchment
  • Pre-heat the oven to 350
  • Toss the apple slices in the cinnamon sugar and set aside
  • Slice each biscuit in half - creating 16 rounds
  • coat each round with the cinnamon and sugar
  • layer the biscuits alternating with the apple slices {begin and end with biscuit} in the bread pan
  • Bake for 20 - 25 minutes

(you can find the original link here)
The second recipe I found is for Caramel Apple Muffins, which sounds yummy.

Caramel Apple Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12
Moist and soft apple muffins with a delicious caramel drizzle on top. Fall flavors, perfect for breakfast!
Ingredients
  • 1 stick (113g) unsalted butter, melted and slightly cooled
  • 1/4 cup vegetable/sunflower oil
  • 1/2 cup buttermilk
  • 1tsp vanilla extract
  • 2 eggs, lightly beaten
  • 2 and 1/2 cups plain flour
  • 1 cup light brown sugar
  • 2 and 1/2tsp baking powder
  • 1/4tsp bicarbonate of soda
  • 2 cups, chopped and peeled apple (I used Granny Smith)
  • 1/3 cup caramel sauce/syrup for drizzling (I used Hershey's)
Instructions
  1. Preheat the oven to 190C/375F and grease a 12 hole muffin tin (I use Wilton Bake Easy spray).
  2. Place the melted butter, oil, buttermilk, vanilla extract and beaten eggs into a jug and mix together until combined.
  3. Place the flour, sugar, baking powder, bicarb and chopped apple into a large bowl and mix together just until everything is incorporated and the apples are covered in flour.
  4. Pour the wet ingredients into the dry and stir until just combined. Do not be tempted to over mix, this will result in rubbery muffins.
  5. Fill each muffin hole level (this was a heaping 2tbsp ice cream scoop for me.)
  6. Place muffins in the oven for 20-25 minutes until risen, golden and an inserted skewer into the centre comes out clean.
  7. Leave to cool in the tin for at least 10 minutes before transferring to a wire rack. Whilst the muffins are still warm, drizzle the caramel sauce/syrup over the top of the muffins so it will soak into them.
  8. Leave to cool on the wire rack completely before storing in an airtight container.
  9. Muffins will keep for 2-3 days at room temperature.
Notes
Since this weeks 7 Quick Takes is fall themed I thought I'd share two fall-ish pictures that I took last week :)



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