Golden Delicious

Oufit Details: Dress: Swap via Jacqueline // Floral Crown: Little Honey Pies // Bow tie: Antique Mall // Tights: Modcloth // Shoes: Poetic License via Amazon

Perfect fall days look quite like this: 

Dressing up to run out to the store for more flour and eggs because they can't seem to stay on my shelf this time of year - darn pumpkin desserts.  Apple pie cupcakes are next on my list.

Picking out mums and pretty plump pumpkins to decorate with - don't they make the doorstep look much more cheerful?  

Jamming with friends - yes, I can jam on my ukelele.    

Building train tracks with my son.  It's amazing how therapeutic this is.

Lots of tea with honey and an old movie - Summer Magic was the choice of the evening.  I just adore Hayley Mills.

Leaves that go from green to gold in a matter of days.

In the past couple of weeks, down time has been few and far between...so it's these small moments that make life seem a little more special.  I don't need a lot of hustle and bustle and running around to make me a happy girl.  I'm quite content being still and just taking in every beat of this season.

Happy Saturday darlings.

What is this season looking like for you so far?

Love Bunches, 

What I Baked // October Edition: Pumpkin Carrot Cupcakes with Maple Frosting

Hello and happy Monday Darlings!

Well this weekend was certainly another busy one and has unfortunately left me with a little fall cold of sorts, but nothing some hot tea and a nice big bowl of soup can't cure.  In my case of the sniffles, I always get the urge to bake up something sweet and delicious - I blame that fully on my sweet-tooth.  Anyhow, these pumpkin carrot cupcakes with maple cinnamon frosting have been a favorite since Autumn began and this was my fifth time giving these little cakes a go because they are just that yummy and easy to make.

What You Need:
Cakes:
2 cups all-purpose flour

2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
4 eggs at room temperature and lightly beaten
1 ½ cups sugar
1 cup unsweetened apple sauce
15 oz. can pumpkin puree
2 cups shredded carrots
½ cup sweetened coconut flakes

Frosting:
1/2 cup butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon cinnamon

Directions:

Preheat oven at 350 degrees.

In a medium bowl stir together flour, baking powder, pumpkin pie spice and baking soda and set aside.

In a medium bowl blend eggs, sugar, applesauce and pumpkin puree.  Add in flour mixture until well combined followed by shredded carrots and coconut flakes.

Pour in to lined cupcake tins ⅔ full.  Bake for 18-20 minutes until cake tester comes out clean.

Cool on a wire rack.

FROSTING: 

Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended.

Add the maple syrup and cinnamon. Mix until well combined.

Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed.

 **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**.

Pipe a dollop of frosting onto the cakes, sprinkle with a little cinnamon and Enjoy!

(Recipe adapted from here & here)

Is your pumpkin craving satisfied?

Before going I just want to thank everyone who stopped by our blog hop.  It's been fun meeting many of you and discovering so many gorgeous blogs.  

Now I'm back to my warm blanket and hot cup of tea.  I'll be back to my normal antics tomorrow.

Catch you then!

Love Bunches, 

What I Ate // Autumn Edition: Vegetarian - Pumpkin Black Bean Chili

Happy October darlings!

As Autumn is finally in full force, the season of hearty stews and soul warming chili has begun.  Oh my, I do just love myself a nice big bowl of chili and this time around, I have altered my summer veggie chili just a tad to make use of the yummy flavors of fall.  That's right, pumpkin and cinnamon flavors are where it's at this time of year.  I promise, it's really very good and just the perfect balance of sweet and spicy...not to mention it's inexpensive to make and there will be leftovers - which are even better the next day.  Who doesn't love to stretch a dollar?  So, If you are a veggie chili fan, I would highly recommend giving this little recipe a go.

What you Need:
2 tablespoon olive oil
3 carrots, peeled and chopped

1 small white onion, chopped

1 sweet yellow pepper and 1 orange pepper, chopped
3 cloves garlic, minced
1 cup of brown rice

2 cups of vegetable stock

1 bottle of Blue Moon Pumpkin Ale (or any ale will do if you can't find Blue Moon Pumpkin)
1 15 oz. can of fire roasted diced tomatoes
1 15 oz. can of pumpkin puree
1/2 cup of brown sugar
Salt

Pepper

1 tablespoon pumpkin pie spice (or cinnamon)
1 tsp. Cumin
1 tsp. Smoked Paprika
1 tablespoon chili powder
1/2 teaspoon of cayenne pepper (more or less depending on how spicy you want it to be)
2 15 oz. can of black beans, rinsed and drained


Directions:

In a large pot or dutch oven, heat your oil over medium high heat and saute your carrots for about 5 minutes until softened a bit.  Add in your onion, peppers, and garlic and continue to saute for another 2 minutes until fragrant.  Add brown rice, saute for another 5 minutes.  Add in your vegetable stock, pumpkin ale, crushed tomatoes, pumpkin puree, brown sugar, salt, pepper, and all your spices and bring to a boil.  Reduce heat to low and cook for an hour or until rice has softened.  Add your black beans and heat through.  

Notes:

* For a non-vegetarian version of this chili, substitute the brown rice for ground turkey.  

* If you are not a fan of beer, you can add a cup of water or another cup of stock instead.

* Truth be told, I really don't measure out my spices when I am cooking.  These measurements (for the spices) are an estimate and are on the conservative side, so feel free to add more in if your taste-buds love a little kick.  I love bold flavors myself, so I tend to add more chili powder, cayenne, and cinnamon to really give this chili some edge. :) 

Now cozy up with a nice big bowl and piece of pumpkin cornbread and get ready to enjoy!

Catch up with you soon darlings!

Love Bunches,