For as long as I remember, fall has been my favorite time of year. The colors, smells, flavors, and weather make me smile.
When I was in Australia, one of the the things I missed the most was autumn. Now, I’m missing Australia but LOVING living in Virginia at the most wonderful time of the year.
Over the last two months, I’ve been able to combine two of my fall favorites — attending college games and baking for the tailgates!
First, I found a recipe for Blue Moon Cupcakes on Pinterest and figured beer in a cupcake sounded like football food.
I liked the orange flavored cupcake and marshmallow flavored icing. Maybe I over baked them, but the cupcake was on the dry side — if I made them again I’d use a simply syrup. You’d never know Blue Moon was in them if you hadn’t made them, but it was still a fun recipe to try.
For the next tailgate I made maple bacon cupcakes — something I’ve wanted to make since I first saw a recipe several years ago. There were plenty of recipes to choose from, and I somehow decided on this one. I opted to ice half of the cupcakes with the frosting in the recipe and half with a “sunny side up” egg — an idea I snagged earlier this year from a UK recipe magazine.
The cupcake itself was okay but the maple frosting was epic. Foodgasmic. And I browned butter for the first time to make both the batter and the frosting.
When I’m not going to football games, I spend my Saturdays eating healthfully, right? Usually yes — unless the Virginia state fair is on.
My friend Evan invited me to join him for a day of eating deep fried treats at the fair. We went in mighty ambitious but had to stop earlier than planned. This was for the best. And no, I did not eat all of the food pictured below
It took a solid week for my body to forgive me after the fair! And I’m trying to treat it right so I can occasionally indulge in things like:
– The sweet potato bread french toast I made for my family this weekend.
– These “Everything Fall” cupcakes that will take a couple of days to complete. If you like cupcakes, check out the food blog of that recipe — amazing!
– And pumpkin cinnamon rolls.
When I’m not taking a couple of bites of a sweet treat I’ve made (and making someone else eat the rest!), I’ve been enjoying things like this pumpkin pie smoothie. I use So Delicious coconut milk and yogurt to make it dairy free.
The savory gal in me has enjoyed cooking with acorn and butternut squash for the first time. I’ve had roasted veggies for dinner once or twice a week for a few months now! My fave combo? Sweet potato, butternut squash, and onion — with a little olive oil and spices of course.
Do you have some favorite fall recipes to recommend? I have a long list of things I want to make stored on Evernote and Pinterest but can never have enough suggestions