Loving: fall edition

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.

Pumpkin-pecan muffins
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.

Comments

  1. 1

    Erin says

    I haven’t made the pork chops with polenta yet but I did make Real Simple’s chicken with roasted acorn squash and tomatoes tonight for dinner. It was delish! What’s even better is the farthest thing away in the dinner was the Bare Chicken which is usually from Iowa or Minnesota. My local chicken is ready on Saturday though. Yay!

    All of the produce was from the last two weeks of the Farmer’s Market and the very last cherry tomatoes from my driveway garden (gasp!). First ripe tomato on June 12th and last on November 3rd in Kirksville, Missouri no less. Take that San Fran! 🙂 (Though I know I’ll have produce envy for the next several months.)