What a Great Autumn Day

I love baking on a Sunday morning, especially when it's cold outside. Hot coffee in a warm kitchen is a great way to start the day. This weekend I picked up a couple of pie pumpkins to make some pumpkin bread. I still don't have a great recipe, so if anyone has one that they love and are willing to share I'd be grateful!

I just pulled out a batch of cake-like pumpkin cookies out of the oven that I 'm going to frost after they cool. Thank you Jason for saving the recipe for me! (Anyone that knows me well, knows that I love anything pumpkin.) He found it Friday's WI State Journal in the Taste section.

http://host.madison.com/entertainment/dining/article_cd364a9a-0691-5b32-9f4e-c9c8ff2e51ae.html

Click on the link above and scroll down to Pumpkin Poppy Seed Cookies. I didn't use poppy seeds, only because I didn't have any on hand, but I bet it makes a big difference if you do. Yum! Can't wait to try them!

Also, per Karl's request, I made Cafe Beaujolais Coffee Cake. It's definitely not a low-fat option but it sure is good and worth sharing. I like to halve the recipe and use a 9x9 square pan, it's a much more manageable amount for two people.

Cafe Beaujolais Coffee Cake

2 1/4 cups all -purpose flour

1 cup brown sugar, packed

3/4 cup sugar

2 t cinnamon

1/2 t salt

1/4 t ginger

3/4 cup corn oil

1 cup sliced almonds

1 t baking powder

1 t baking soda

1 egg

1 cup buttermilk

Blend flour, sugars, salt, ginger and 1 teaspoon cinnamon; blend in oil until evenly mixed. Remove 3/4 cup mixture and combine with 1 teaspoon cinnamon and almonds; set aside for topping. To remaining flour mixture, thoroughly blend in baking powder and soda. blend in egg and buttermilk until smooth.

Pour into a buttered 13" x 9" baking pan. Sprinkle with reserved nut mixture evenly over surface of batter. Bake 350 degrees for 35 - 40 minutes.

One more really great fall soup recipe I've recently made from the book called "A Homemade Life" by Molly Wizenberg:

Butternut Squash Soup with Pear, Cider, and Vanilla Bean

3 T olive oil

4 generous cups butternut squash

2 firm, ripe pears

1 medium yellow onion, coarsely chopped

1 c apple cider

4 c vegetable or chicken broth

1/2 t salt

1/2 c half and half or cream

1 vanilla bean

finely chopped chives

Heat oil in a dutch oven or small stockpot over medium heat. Add squash, pears, onion and stir to coat with oil. Cook for 10 to 15 minutes, stirring occasionally until onion is soft and transparent and pears are starting to fall apart.

Add the cider and bring mixture to boil over medium- high heat. Add broth, reduce heat to medium-low and simmer the mixture, partially covered, for about 30 minutes until squash is tender.

Using a blender or food processor and working in small batches, don't fill your blender jar more than one-third full; hot liquids expand - puree until very smooth. Return the soup to the stockpot and add the salt. Continue to cook, uncovered, over medium-low heat until the soup has reduced to about one-half to one-third of its original volume. stir occasionally. the final consistency is up to you; when it reaches a thickness that seems right, not too thin, not too thick, it's ready.

While the soup is reducing, put the half-and-half in a small saucepan. Using a sharp knife, scrape the tiny black seeds out of the pod. Scoop the seeds and the pod into the saucepan with the half-and-half, and warm it over low heat, swirling occasionally, until it steams. Do not allow it to boil. Pull it from the heat, remove and discard the pod, and whisk to break up any clumps of seeds. Set aside. When the soup has reduced to your desired thickness, stir in the infused half-and-half. Taste, and adjust the seasoning as necessary.

Serve, garnished with a sprinkling of fresh chives.

4 - 5 servings