#fall goodies

Finally! I'm back!!!

Hello, my Lady Connor, another beautiful autumn just came once more with the most dazzling foliage in red, brown, and orange. Here to ask, my dear, what autumn-themed foods are your favorites? Drinks? Sweets? Anything!!! Which of these you will think Connor would like?

Always yours, my most esteemed Lady Connor!!! Hugs!

La fatina lunare Giulietta 🌙✨

My sweetiiiiiiie!! My Luna lass, fairy of the nightskies, welcome back! I missed you so much in my inbox! * Squeezing you in my hugs *

First thing first, let me say that we haven't really had an autumn here so far, as despite it's mid-October there are still June-like temperatures and this honestly frustrates me so much ç_ç The forecast announced rain and lower temperatures on next Monday and I really hope so...

But as you may imagine, I haven't lost my Fall enthusiasm, so I decorated home and bought delicious seasonal goodies!!

(Our local supermarket looks like they know me well xD!!!)

Now, to answer your question; well, that's easy! I love to bake and eat everything with pumpkin! Pumpkins are the protagonists all the time in fall, you know! I love pumpkin risotto, pumpkin muffin/cookies/porridge and donuts and of course my home-made pumpkin spice latte! Oh, and you know how much I love tea!! I also love mushrooms and legume soups with cereals, mmmmmhhhh!!

Also, let me show you a gem I got from a super cool Austrian online shop: meet Pumpkin Spice Jam!! I got it together with a lavander and rose scented syrup they produce in their farms ^-^

And, last but not least, my freshly baked chestnut and hazel muffins! These are one of my piece de resistance according to my fiancé and I jealously keep my recipe a secret (¬‿¬)

I think Connor loves pumpkins too; I mean, all of the Iroquois nations farm pumpkins together with corn and beans, they use to call them "The Three Sisters", as they symbioticly grow together, and they have a special festivity where they use to thank the spirits of the three sisters for providing their sustenance. So, being pumpkins almost considered sacred in his culture, I'm pretty sure he loves them (◠ω◠✿) To be honest, I think he's not a picky guy at all, I'm sure he eats pretty much everything, apart from very fat sweets and unhealthy stuff in general, as he is used to genuine biological food.

I hope your curiosity is quanched once more <3 Sending you rivers of tight, squeeshy hugs

Love you, Sis

Fall has arrived in my local Jo-Ann Fabrics!

Michigan

Halloween Chocolate Chip Pan Cookies 🍪💜🧡

[Baker's, 1998]

Heat oven to 350 (F); 325 (F) for glass baking dish.

Grease bottom and sides of 13- by 9-inch baking pan.

Microwave chocolate and butter in large microwave-safe bowl on HIGH 2 minutes.

Stir until chocolate is completely melted.

Stir sugar into chocolate.

Mix in eggs.

Blend in flour.

Spread in pan.

Bake for 30 to 35 minutes.

Remove from oven.

Immediately poke holes to the bottom of brownies 1 inch apart with the round handle of wooden spoon.

Pour cold milk into a large bowl.

Add pudding mixes.

Beat with wire whisk for 1 minute.

Stir in 2 drops yellow and 4 drops red food coloring until orange.

Quickly pour 1/2 of the mixture into brownie holes.

Let remaining pudding stand to thicken slightly.

Swirl over top.

Add a dollop of Cool Whip whipped topping, if desired.

[Sally's Baking Addiction]

Cream Cheese Frosting

8 oz cream cheese, softened

½ cup (one stick)unsalted butter, softened

3 cups powdered sugar

1 teaspoon pure vanilla extract

1/8 teaspoon salt

____________________🎃_______________________

Instructions:

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and spices together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

[No.2Pencil]

Directions:

Preheat griddle to about 325° degrees.

Prepare cream cheese glaze, and set aside so it is ready to be poured on the hot pancakes.

Prepare the cinnamon swirl mixture by stirring together softened butter, brown sugar, and cinnamon.

Transfer the mixture to a disposable piping bag or a plastic baggie, and snip off the end.

Prepare the pumpkin pancake batter.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together.

In a medium bowl, combine remaining ingredients and mix well.

Add wet ingredients to dry ingredients and stir just until combined.

Pour onto the hot griddle using a 1/4 cup measuring cup.

Let the pancakes cook for about one minute; they will start to set up just slightly.

Then use the piping bag to gently swirl the cinnamon mixture into the pancakes. * note: You want to use the tip of the bag to push slightly into the batter so the cinnamon mixture is swirled into the batter, not just on top of the pancake.

Keep the swirl close to the center of the batter so the mixture doesn't melt off the side of the pancakes.

After about eight minutes, or when the edges start to look done, use a wide spatula sprayed with nonstick cooking spray to flip the pancakes.

Cook for about five more minutes, and then serve.