Hey there friends– It’s come! Autumn has finally arrived. Maple leaves are starting to cover the backyard and amazingly, we supposed to see rain tomorrow!! I wonder, are you one of those people who love autumn?? It just seems like a fresh new start after the hot lazy summer days. The best!
My very soul is wedded to it,
and if I were a bird I would fly about the earth
seeking successive autumns.”
— George Eloit
“I’m so glad I live in a world where there are Octobers.”
— L.M. Montgomery, Anne of Green Gables
I’m with Anne– So glad for Octobers!! Looking forward to the month ahead..
HOPES FOR OCTOBER
#1. Pumpkin Cream Puffs– Let the pumpkin baking begin!!
#2. Pull out my Halloween kid’s books to read with the Grand-girls
#3. Mugs of hot Caramel Apple Cider
#4. Hang the Fall Eucalyptus wreath on the front door
#5. Take a brisk hike through Craig Park and the fall colors
#6. Join in the Oktoberfest at the Rockwell’s
#7. Make pots and pots of soup (Corn Chowder, Pozole, Chili)
#8. Pull down all the cozy sweaters from the top of the closet
#9. Evening fires in the fireplace & mugs of apple cinnamon tea
#10. Plant the Sweet Peas (for blooms in the spring)
#11. Just sit and watch the leaves drift down from the backyard Maples
#12. Cal Football & mugs of hard cider & a huge bowl of pop corn (Go Bears!)
#13. Harvest Party with my MOPS moms & their adorable kids!
#14. Have our friends in for Sunday Supper– pumpkin pancakes
#15. San Francisco with Mom to see her great grand-kids for Halloween.
#15. Make our Thankful Heart Chart to be ready for November 1st!
Started in on the list this week with those Pumpkin Cream Puffs– They look tricky to make, but cream puffs are so easy– and the way they puff up in the oven to be light and hollow is like magic!
LITTLE PUMPKIN CREAM PUFFS
1 cup water
1/2 cup butter
1 cup flour
2 cups heavy whipping cream
1/2 cup powdered sugar
3/4 cup pumpkin puree
1 tsp. pumpkin pie spice
powdered sugar for dusting the tops
Set oven to 425 degrees.
In a saucepan bring the water, butter and salt to a rolling boil. Take the pan off the heat and stir in the flour until it forms a big glob. In a separate bowl whisk the eggs together and then with a fork beat the eggs into the flour mixture until it’s a sticky smooth batter (no lumps! takes a few minutes)
Drop the batter by rounded spoonfuls onto baking sheets that have been sprayed with cooking spray. Leave about 2″ between each puff– they will grow!! Pop them in the hot oven for 20 to 25 minutes until they are puffed and golden. Let them cool completely, then slice each puff horizontally with a serrated knife.
To make the filling, beat the cream, powdered sugar and pumpkin pie spice with an electric mixer until it is a stiff cream. then gently fold in the pumpkin.
Drop a spoonfuls of filling in the bottom half of each sliced puff and then set on the top half (it’s best to not fill the puffs way ahead– they could get soggy!). Dust with powdered sugar through a sieve. Makes about 20. Ready to eat!!
And to my way of thinking, there’s never too many pumpkin treats this month. Here’s a few baking ideas:
So HAPPY AUTUMN!! Hoping you enjoy all the coziness and brisk days.
“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.”