Caramel Apple Cupcakes

This is from the Rachel Ray magazine but I’ve adapted the recipe to be gluten free.

In autumn I get my trusty comfort food recipes out of my cookbook binder. Many recipes I have made and baked over the years, mostly by season. In the spring around Easter I make chewy lemon bars and in the summer I bake strawberry angel food cupcakes and chocolate zucchini bundt cake. Come winter it’s time for delicate and sweet Christmas cookies, chocolate chip oatmeal cookies, homemade pizza, and my father- in – law’s beef stew. Now that fall has come I’m immersed in making apple crisp, pumpkin pancakes and brownies, crockpot baked beans and caramel apple cupcakes.

Years ago when the boys were little, we made caramel apples with the popsicle wooden sticks in them. We would roll them in chocolate chips, peanuts or coconut. Most of the time we made them around Halloween. Several years ago I was getting the Rachel Ray magazine, where I found some recipe keepers and good ideas. One day I found this delicious caramel apple cupcake recipe, reminding me of those caramel apples we made years ago. I baked them right away and everyone loved them! Now every October I make them at least once.

A look at my fall kitchen

This recipe I’ve adapted to be gluten free made with gluten free Bob’s all purpose baking flour. It’s appropriate for people who are watching gluten but it doesn’t compromise taste.

You will need:

1 1/4 cup flour ( I use Bob’s Gluten free all purpose flour)

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

2 eggs

1/2 cup packed brown sugar

1/2 cup sugar

1/2 c melted coconut oil

2 tsp vanilla ( I use pure )

3 cups chopped apples

For topping:

1 1/2 cup unwrapped caramels

1 Tbl heavy cream

Preheat oven to 350 F. Grease muffin pans or line with cupcake liners. In a large bowl whisk flour, baking powder, cinnamon and salt. ( I mixed the dry ingredients in my mixer) In a separate bowl mix sugars and eggs until smooth. Stir in coconut oil and vanilla. Gradually combine dry and wet ingredients. Lastly gently add chopped apples. Spoon batter into muffin wells. Bake until golden about 25-30 minutes.

While the cupcakes bake, make the topping. Combine caramels and heavy cream in a small pan on medium heat on the stove. Stir often until melted. Once cupcakes are done and cooled, frost with caramel topping. Store at room temperature or in refrigerator.

 

 

Forgive my blurry photo but trust me, they are so so good!

These are messy but are delicious and okey gooey! In one day a dozen of them turned into 5! Eat them with a tall glass of milk or almond milk!

Happy Fall to y’all! I hope you are baking to your hearts content or doing what you love this season!

All My Best,

Mary 😄

Why I love October!

In October it truly feels like autumn, my favorite season of the year. There is a chill in the air early in the morning and late in the evening sending goosebumps up my spine. Even so, the days are pleasant and bright with sometimes radiating warmth on my skin. Lovely leaves change to deep reds, brilliant oranges and bright yellows while verdant grass and plant life loses its brilliance of green, giving way to the season. Soon all will be rusty brown to be coated with a white blanket once snow falls.

A passing wind storm ripped through our region last week, stripping all the crinkly leaves from their spindly branches. All the trees in our yard are bare, ready for winter and the ice and snow covering. Tom and I spent a weekend vigorously raking them in heaping piles. We loaded them in wheelbarrow loads and on a tarp to dispose of in our compost pile out back. It felt good to be working together as a team taking care of our yard. We labored quietly as the rake scraped scratchy leaves. Chipmunks squeaked back and forth, probably a warning that humans were around. Crows cawed in the distance, a true sign of fall.

October is a time of soaking in the best of the season. Hay bales, propped up scarecrows with straw plunging out, yellow and red mums in crude pots decorate front yards. Pumpkins and gourds lay strewn everywhere while fields are freshly cut of corn and tall grass. Apples fall with a patter from trees, feeding wild turkeys and deer. Little gray wisps thrust from chimneys, leaving a fall smokey scent in the air. It’s one of my favorites as it reminds me of my grandfather’s camp.

Apple cider making is under way as well as fresh baked pumpkin goods. It’s time for fall festivals and church bazaars, fun places to visit and pick up baked goods, grown vegetables and fruits or handmade crafts.

As fall progresses my thoughts are on a festive Thanksgiving and joyous Christmas soon after that. I look forward to spending ample time in my kitchen baking and smelling the fragrant aromas of my labor.

Right now I’m battling something medical with my kidney and bladder. I’m going to a urologist at a local hospital but have been told that there’s a waiting list. I have a firm faith that all will be well. I am strong and able to deal with it. It’s just a challenge to continue to work while this is going on.

All My Best,

Heart and Soul 💕

Gluten Free Apple Crisp

Years ago my co-worker Judy gave me her apple crisp recipe that has become one of my family’s favorite desserts. Every fall I make it several times and then again on Thanksgiving for Dylan. It always comes out bubbly and delicious and usually my family eats it all the same day! Now that I need to bake differently, (if I’m going to have any) I’m adjusting my recipes to be gluten free. Here’s my adapted recipe that worked for me. Ignore the salt…haha…I didn’t use any but had a brain cramp that I needed it. 😂

You will need:

• 5 cups sliced apples ( peeled)
• 1 cup packed brown sugar ( I use 3/4 and it’s just as sweet)
• 3/4 cup King Arthur Gluten Free flour
• 3/4 cup Bob’s Red Mill Gluten Free Oats
• 2 tsp. Cinnamon, sometimes I add more
• 1/2 cup butter, cold

Begin by peeling and slicing the apples. Place in a buttered 13x 9 pan or a 9 inch square pan. Combine flour, oats, cinnamon and brown sugar. Press mixture on apples. Bake in a preheated 350 F oven for about 45 minutes or until golden brown and bubbly. It’s great with almond ice cream or whipped cream or simply alone. Enjoy warm or cold.

See it’s so good that it’s almost gone! I just made this!

I hope you all had a wonderful holiday weekend. I’ve had a few days off due to staff development ( I opted out of it as I’m taking a 12 hour course the next few months) and tomorrow off to observe Columbus Day. I plan to bake cookies for work, rake my back lawn and do my Pilates dvd that I love.

All My Best,

Mary

A Glimpse of Fall

Beautiful serene Lake Willoughby in Westmore, Vermont

It’s a warm pleasant morning in the 50’s with the sun coming up to gift us a new day. October is well under way bringing a crinkled up mosaic of leaves in ambers, yellows, pinks and deep reds. Everywhere you venture in this land you see a patchwork of colors, immersing you in a new world other than rich greens. There’s no place I’d rather be than here in my home state in October!

My back yard showing the season.

Every October Tom and I indulge in a foliage ride in either New Hampshire or beautiful neighboring Vermont. Last year we ventured down the infamous Kangamangus highway through Lincoln into Waterville Valley, NH. Cars and people were everywhere, an indication of all the mystical beauty surrounding us. This year Tom mapped our journey ahead, planning to go through Dalton NH across the covered bridge into Vermont. We went through Lunenburg VT up north and stumbled upon lovely Lake Willoughby in Westmore, Vermont.

During our Sunday ride, the warm sun beat on us through the windshield. All we saw where idyllic farm lands, cows grazing in pastures, country dirt roads, as seasonal turned leaves lit the way as we rode. We didn’t pass many stores, gas stations nor restaurants. This ride held lost north country lands and homes that host quiet rural living. It was the perfect foliage ride of peace and exploration!

Upon entering Westmore, Vermont we were greeted by massive cliffs with surreal views. A sprawling Lake Willoughby was on our left as we explored the winding road parallel to it. We came upon a small beach where a few families eagerly snapped photos, as we did. A lone canoe and a small kayak were parked on the beach, beckoning one to venture out on the lake. Across the road a quaint country store stood with a small campground beyond. Hiking trails wound through the woods, appealing to nature enthusiasts.

Tom and I decided that we would visit Lake Willoughby again in the future and trek up one of the trails. It’s peaceful and tranquil gorgeousness spoke to our souls. It’s not often that we find such peace, one that can’t be described in mere words. Silence does it justice for this level of tranquility needs no words, just paying homage to it’s beauty.

Coming home we were fortunate to be able to see fall colors in our own yard, solidifying our love for our land. Going on a foliage road trip is exciting, especially when you explore a new place you’ve never seen before. The only perfect ending to that scenario is returning to the subtle serenity of the place where you belong, home.

All My Best,

Heart and Soul 🍁❤️

Netflix Binging Recommendation

Recently someone recommended Outlander, a mini- series on Netflix. I started watching one afternoon while Tom was hunting. It took just a few scant minutes to become hooked…I absorbed the beautiful scenery, the costumes from the 19th century and a refreshing air of adventure drew me in. It starts out slow and sets the scene for the story. Hang in through the first few episodes. Picture a married British combat nurse during the post World War 2 era. All I say ( without giving too much away ) is that she goes to an ancient site where she slips back in time to the age of 1743. There her life takes a swift turn in the Scottish Highlands with the McKenzie clan. It’s riveting, exciting, has sexy scenes and more!

Watch Outlander and try not to get hooked! I can’t wait to turn Netflix on now…to fill up on the scenery and adventure! It’s simply wonderful and a vacation back from your armchair!

All My Best,

Heart and Soul

Garden Highlights

Well the gardening season is approaching it’s end in northern New Hampshire. So far we have only had a frost or two, enough to blacken and crinkle the plant leaves. I’ve been spending my time picking tomatoes, carrots and the last of the zucchini and broccoli. Every time I’m ready to bid goodbye to all the picking and vegetable gathering, a growth spurt comes out of nowhere. The sunny pleasant days are tending to the zucchini plants, still surprising me with little deep green beauties, a harvest of close to two months! ( Even with frosted leaves!) Teeny green broccoli sprigs tower above the plants, making it easy to snip them off. Carrots continue to grow and thrive, as well as the snappy healthy tops. I’ve always thought they look perfect for a garnish!

About a week ago Tom and Dylan moved the greenhouse to the garden from the back tall grass. Tom cleverly placed it over our best tomato plants. I’ve been watering them and picking as many red ones as I can. Because the season is ending soon, I’m picking the green tomatoes as well and bringing them inside. It works really well to ripen them in paper bags, then I make my homemade pasta sauce for the freezer. That way we can enjoy the taste of the garden in the long winter months!

My Butternut squash plants grew long vines which I draped over our fence. Here and there squashes grew amongst the leaves sporting a deep green color. For weeks I’ve waited for them to turn a tan color with no avail. I think this happened in previous years but I don’t remember if I left them on the vine or picked them. Any suggestions from my fellow gardeners? I do love Butternut squash and hope I can eat these!

Here is a sample of my late September harvest! The wooden tray I picked up at the annual Chelsea Flea Market held in July. It’s handy because there are two holes on each side for gathering. Next year I may fashion tough rope handles through them.

As September closes and our leaves turn red, yellow and pink, my garden is slowing turning brown and eventually everything will be put to bed. It’s been a great growing season with my favorites being cucumbers, tomatoes, carrots and fresh basil. I’ll truly miss my morning jaunts deep in the growing vines beyond our home. The bird songs, bright sunshine, buzzing busy bees and lovely Monarch Butterflies will remain in my memory as special accompaniments to the garden.

With fall here and weather changes rolling in, I succumb to the natural order of things. All good things must end, therefore my joy of gardening can be pushed aside until next May. In the meantime I’ll pour over photos and sketch a plot map for next year.

All My Best,

Heart and Soul💕

“Earning Your Keep”

While browsing through last April’s posts, I stumbled upon this post I wrote. It’s about how New Englanders thrive in all the seasons and the extremes. It takes a strength and pereseverance to live here, to remain content while the harsh conditions can test your endurance. As winter shuts its door and welcoming spring gradually begins, I wish to share this once again.

https://heartandsoul974.wordpress.com/2018/04/14/earning-your-keep/https://heartandsoul974.wordpress.com/2018/04/14/earning-your-keep/

Being Grateful Every day

This month of November it’s common to hear in podcasts and other media the theme of gratefulness. Thanksgiving reminds us all of what we have that we cherish…our family and friends, our health, a roof over our heads and food for meals. Although being thankful is truly what this holiday is about, I’d like to think that being grateful is my mantra every day of the year and not just the third Thursday in November! 

 

 

 

 

I used to have a practice of listing five things I was grateful for. Sometimes I listed Tom and the boys. Others my job and friends were included. I listed my health more than once, for despite a few health scares I’ve always managed to stay strong and healthy. Most times I thanked God for having Tom and the boys healthy too. 

 

 

 

 

I learned this habit from Oprah and did it religiously for a few years in my journals. Slowly it faded away yet I mentally go over my grateful list most days and continue to thank God for all the good in my life as well as the difficult challenges. It’s plowing steadily through those barriers that has built my character and fortitude. It comes full circle and after experiencing the rough bumps on this road of life, I am aware that the hurdles have strengthened me. I am extremely thankful for the gifts hidden along the way, for they have made me the person I am today! 

 

 

 

Now that I’m approaching 50 this coming year and my family is raised, I have ample time to reflect. Being grateful every day doesn’t mean a joy ride or perfect circumstances  but to me, it is finding special and maybe little things that can brighten my day. A kind smile or phone call from a friend or family member, feeling the rich soil of the garden and planting seeds for future days, being able to walk on both legs and cherishing serenity in nature are all things I’m thankful for. 

 

 

 

 

 

The more I think about this the more I realize that being grateful in some way every day is the key to happiness. If you notice what you have( such as being healthy or having a beautiful family) and not dwell on what you don’t have, you’ll truly appreciate what God has gifted you. I believe everyone has something to be grateful for and if you ponder over this you can generate quite a list.

 

What are you grateful for? Do you reflect on this just in November or everyday of the year? The more we notice all the good things in our lives, the richer your experience will become. 

 

 

I’m busy getting ready for the Thanksgiving holiday on Thursday. Today I’m vacuuming and shampooing my rugs, generating a last minute grocery list and planning my table setting. I’m grateful that I’m able to do this at home and Tom’s sister Bev and her husband Chris are coming, as well as my youngest son Branden. Dylan and his wife Lexy will come later for dessert , so both my sons will be here together. Excitement  is in the air as the big day approaches! 

 

All My Best,

Heart and Soul 🦃

 

 

The Best of October

As October comes to an end

I reflect back on my past posts

of this month of years ago.

 

Scenes of vibrant sunsets

and changing leaves

bring back precious moments.

Carved jack-o- lanterns

and little costumes dominate

October photos of years past.

I remember

enormous bowls of gushy

flesy squash guts,

hearty laughs and crunchy roasted pumpkin seeds.

All these moments are close to my heart.

 

 

I recollect putting costumes together,

cowboys, flitting ghosts and Power Rangers

for eager

little boys.

There were pumpkin  buckets of candy,

crying tired kids

and a doorbell or two of neighbor trick- or- treaters,

young children who grew up

and are making a difference in this world.

 

I’m truly grateful for what October has blessed us with…

times of autumn days in a small town.

Family and friends

who have shared all the laughs

and spooks.

These are innocent

and carefree times,

magical moments

of October.

 

 

I hope you all carry vivid memories in your heart, lovely times of togetherness and fun.

 

All My Best,

Heart and Soul ❤️😁

The Pumpkin Patch Memory 🎃

 

A memory I wish to revisit every October. The pumpkin patch. My boys when they were young. ❤️❤️❤️

 

via The Pumpkin Patch Memory 🎃