Rae Dunn salt and pepper cellars from Terrain. I can’t tell you how much I adore these.
Pork chops with apples and onions — serve over polenta. Thank you, Real Simple. (Erin, have you made these yet?)
Hy-Vee Seasons magazine. My first time writing for them.
Pine cones I picked up in the yard. They make such an easy and perfect centerpiece.
A wreath project I’m working on for Fresh Home.
And pumpkin-pecan muffins. I wasn’t so jazzed by these at first, but they’re growing on me. My mom and I agreed that we can’t have our traditional sugary pumpkin bread around if we plan to stay in shape, so these are a nice seasonal alternative.
adapted from Mark Bittman’s recipe in Runners World
makes 12-15 muffins
2 1/2 cups whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup melted unsalted butter
1/4 cup vegetable oil
1 15-ounce can pumpkin puree
1 egg, beaten
1/2 cup buttermilk or kefir
1/3 cup chopped pecans
Preheat your oven to 375 degrees. Line a muffin pan with paper liners. These are kind of sticky muffins, so it’s probably not worth trying to scrape them directly out of the pan.
Combine all of the dry ingredients in one bowl. Whisk the butter, oil, pumpkin, egg, and buttermilk in a separate bowl. Fold the wet mixture into the dry, and then fold in the pecans.
Fill the muffin cups almost all the way to the top. Bake 25 minutes or until they are done in the center.