It was a lovely day here in Edmonton yesterday - so warm, which seems out of the ordinary now that we've seem some pretty chilly days! It's hard getting this family up and about before 10am, especially since G has his first really long nap in the morning, and because he's been waking up at 6:00am the past few days, he (and I!) really need that quiet time...
But we did get out to the grocery store and for a walk which was better than nothing. I love shopping at this time of year because I love Halloween and decorating for fall. I'm not so inspired to actually get my house in the season, but I sure love looking, and for us it's more about the food of fall. We start gettting the slow cooker out more for stews, soups, and chicken dishes, and yesterday I made my first apple Brown Betty of the season. It was delicious, and I got to use the apple peeler/slicer I got for Christmas last year. You need to get one, especially if you do any kind of baking with apples (and if you have kids - Hailey got a kick out of turning the handle and watching the peel come right off!)
I have found a recipe for pumpkin scones which I'm going to try next - if you have not tried the ones at Cobs bakery yet, get there now. They are definitely a guilty pleasure this time of year. I also found a little recipe to make a pumpkin spice infused coffee. The recipe was written and made for what looks like a French press coffee maker, but I've made it a few times in my regular drip coffee maker, and it has been such a treat, especially in the afternoon when I need a pick-me-up. And to tell you the truth, I almost prefer this to a Starbucks Pumpkin Spice Latte...don't tell anyone. You can use the regular premade pumpkin spice, but I just made some up using these measurements:
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tsp freshly grated nutmeg (I have store bought...)
1 tbsp ground ginger
3 tbsp cinnamon
This makes way more than you actually need for your coffee so keep the extra in a small mason jar. I put about one teaspoon of the mix right in my filter and stir my grounds up with it. Seriously...it's a treat.
I made these sweet potato fries a few weeks ago, and they were so good! You would think the cinnamon would make them more of a sweet treat, but there's no sugar added to them so they just have a delicious flavor.
Here's a question to you: what do you make for lunch? Or do you even have lunch? This is my most challenging meal - I get stuck in ruts and have a hard time thinking of new foods my picky kids will eat.
Thanks! Happy Sunday...and happy baking...
But we did get out to the grocery store and for a walk which was better than nothing. I love shopping at this time of year because I love Halloween and decorating for fall. I'm not so inspired to actually get my house in the season, but I sure love looking, and for us it's more about the food of fall. We start gettting the slow cooker out more for stews, soups, and chicken dishes, and yesterday I made my first apple Brown Betty of the season. It was delicious, and I got to use the apple peeler/slicer I got for Christmas last year. You need to get one, especially if you do any kind of baking with apples (and if you have kids - Hailey got a kick out of turning the handle and watching the peel come right off!)
I have found a recipe for pumpkin scones which I'm going to try next - if you have not tried the ones at Cobs bakery yet, get there now. They are definitely a guilty pleasure this time of year. I also found a little recipe to make a pumpkin spice infused coffee. The recipe was written and made for what looks like a French press coffee maker, but I've made it a few times in my regular drip coffee maker, and it has been such a treat, especially in the afternoon when I need a pick-me-up. And to tell you the truth, I almost prefer this to a Starbucks Pumpkin Spice Latte...don't tell anyone. You can use the regular premade pumpkin spice, but I just made some up using these measurements:
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tsp freshly grated nutmeg (I have store bought...)
1 tbsp ground ginger
3 tbsp cinnamon
This makes way more than you actually need for your coffee so keep the extra in a small mason jar. I put about one teaspoon of the mix right in my filter and stir my grounds up with it. Seriously...it's a treat.
I made these sweet potato fries a few weeks ago, and they were so good! You would think the cinnamon would make them more of a sweet treat, but there's no sugar added to them so they just have a delicious flavor.
Here's a question to you: what do you make for lunch? Or do you even have lunch? This is my most challenging meal - I get stuck in ruts and have a hard time thinking of new foods my picky kids will eat.
Thanks! Happy Sunday...and happy baking...
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| They have to be standing on the same chair at the same time now... |
October 6, 2013 at 10:33 AM
I get stuck in lunch ruts too... I like having whole wheat tortillas on hand because almost anything can go into a quesadilla and tastes better! I like putting grated cheese, small chunks of leftover chicken, or a ripped up piece of deli meat, with tiny bits of diced tomato or peppers or other veggies I can sneak in. My kids eat it with a bit of salsa and topped with some plain greek yogurt for "dip." I just spread everything onto a tortilla and slap another one on top, heat up each side until a bit crispy in an oil spritzed frying pan. Most days it all gets eaten up.
October 6, 2013 at 1:14 PM
My favourite lunch ideas come from here:
http://littlegrazers.com/baby-led-weaning/blw-recipes/#.UlG2PoaTiSo
And Amaryah loves this crustless quiche made in a muffin tin:
http://howtofeedahenry.blogspot.ca/2013/03/quick-no-pastry-vegetable-quiche-serves.html
I make stuff ahead of time, freeze it, and then pull it out the night before. Otherwise we just end up eating peanut butter toast. Boring :)
And thanks for the pumpkin spice coffee recipe!!!