Autumn : one of the joys of my heart

Have I mentioned that I love Autumn? I can't say it enough, and I really do mean LOVE, not just a word that everyone overuses... I honestly love it. I feel more alive - which is bizarre, considering Autumn/harvest/fall is the time of year when things are "dying", plants and what not.

I think I love Autumn for two specific reasons: the food and the weather. I love baking and cooking and creating in my kitchen. Fall just seems to amplify that for me. Who doesn't love walking into a home that smells of savory fall stew or caramel apple cider simmering on the stove top? Fall afternoons (especially today) is perfect for football, baking and enjoying time together as a family. Fall seems to bring people together. It's time to ditch the grill and swimming pool and head inside for warmth and a new kind of togetherness - literally, together, especially if you live in a small home. :) I love it. The weather is ideal. I'm not a fan of shorts or tank tops (not that they are wrong, I just hate wearing them) and look forward to busting out the hoodies and sweat pants! Oh, and the sweaters :) I think its good to delight in this time of the year - God allows us SO many bountiful sights and smells and emotions as the world changes its view from green to orange and red.

This afternoon I made a new FALL muffin recipe. Thought I'd share. They make your entire house smell amazing and that warm, fuzzy feeling creeps over you. Do you know what I mean?!

Apple-Corn Muffins (taken from Family Circle, about 6 yrs ago)

2 (8.5oz) box corn muffin mix ( I used Jiffy)

2 eggs

1/2 c. milk

2 small, sweet apples (peel, core, grate)

3 T. sugar

1 t. pumpkin pie spice (or apple pie spice)

1/2 c. chopped pecans

1) Heat oven to 400. Coat cups of 6 jumbo muffin pan or 12 regular sized. (I did the 12)

2) In large bowl combine muffin mix, eggs, milk, grated apple, 2 T. sugar and pie spice. Stir until moistened, then divide evenly between prepared cups. (1/2 c. per muffin cup if making 6 jumbos, 1/3 c. per muffin cup if making 12. )

3) sprinkle tops with remaining 1 T. sugar and pecans.

4) Bake 400 for 18-20 minutes until lightly browned around edges. Cool and serve.

Enjoy the recipe.

Today while I was making these I kept thinking what it must have been like to be a pioneer woman back in the day preparing meals for your family. I'm still and always have been intrigued thinking about their methods and recipes. If you've never done it - I encourage you to read through some pioneer cook books...you will find some very interesting things. Note that I grew up in Ohio and for some reason the state was obsessed with Ohio History - my entire 4th grade year we studied Ohio pioneers...thus my slight obsession. You can think I'm odd, it's ok. WOW- RABBIT TRAIL.

Now....back to enjoying Autumn, one of the joys of my heart :)