Feels Like Fall
We got our first bout of true fall weather this weekend—temps in the high sixties/low seventies…beautiful sunny blue skies…NO HUMIDITY.
We took advantage of it and spent a lot of time outside, hitting up the park:
…and taking a couple of long walks through the neighborhood.
This afternoon, I went into full-fledged fall overdrive. I made this slow-cooker pot roast recipe, which ended up really tasty— just a classic, comforting meal. It was a lot of food—enough for one more meal, plus some to freeze:
While the meat and veggies cooked in the slow cooker, Lila and I decided to take the fall fun a little further (is it just me, or is there a lot of alliteration in this post?), baking up some pumpkin muffins. We started with a basic recipe but changed it up quite a bit. I have some different gluten-free flours in our pantry that I’ve been trying to use up, so I experimented a bit with that. Here’s what we came up with:
1 cup all purpose flour
1/4 cup almond meal
1/2 cup gluten-free all purpose flour (I used a mix from Bob’s Red Mill)
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. each cinnamon, nutmeg, allspice, cloves, and ginger
1 cup pumpkin puree
1 cup packed brown sugar
1/2 cup milk
1/2 cup oil
Pre-heat oven to 375 degrees.
In a mixing bowl, combine dry ingredients (flour through spices). In a separate bowl, combine the remaining ingredients. Stir wet ingredients into dry until just combined. Distribute into greased muffin tins, filling cups 3/4 full.
Bake 25-30 minutes. Remove to a cooling rack.
Optional extra step: leave the room while muffins are cooling on the table and come back after two bad dogs have devoured half of them.
Temps are supposed to get back up to 80 later this week, but this weekend sure was a nice preview of what’s to come in the next couple of months. Hope you had a good weekend!