Goodbye longer days and farewell summer nights!
Today is the first day of fall!!
So I thought I’d share some of my fall favorites.
I love pumpkins! The color, the flavor and everything about it. I make many recipes that include pumpkin in the fall. So yummy! Going to see the pumpkins at the Harvest Festival is also fun! It’s a great place for a photo op too.
Being a Floridian most of my life I’ve come to enjoy and really look forward to wearing scarves. It can easily dress up or down any outfit. From thick scarves to thin scarves I have a wide variety. I love the way it keep my neck feeling cozy without having to wear a bulky jacket. Here are some of my current favorites.
Knit Fringe Infinity Scarf in Gray
Feather Print Infinity Scarf in Blue
Sweater Knit Infinity Scarf in Gray
Again being a Floridian most of my life wearing boots was very very infrequent. I look forward to the fall when I can wear my boots. My favorite kind of boots are ankle boots. I don’t get too warm like I do in my Ugg boots and it covers my little toseies from the cold. Win win in my book. If it’s really chilly I wear my Ugg boots, but normally a ankle boot does the trick. Also a ankle boot is great when transitioning from day to night. Not that I have that problem anymore ;) Here are some of my current favorites.
Between the 4 Jewish holidays in the next 30 days and all the festive holidays in next couple months, its a really great time to be with family. Between cooking delicious food and attending/inviting guests to your home for the holidays I love this time of the year.
The first holiday this season is Rosh Hashanah. To celebrate this Jewish New Year we eat sweet food. What a better way to start the new Year then with some Honey Apple Cake (recipe below).
Welcome fall :)
- 3 1/4 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 2 medium apples, peeled and cut in chunks
- 3 eggs plus 2 egg whites (or 4 eggs)
- 1 cup sugar
- 1/2 cup canola oil
- 1 cup honey
- 3/4 cup cold tea/apple juice
- 1/4 cup brandy/oJ
- Preheat oven to 325°F.
- In the food processor pulse flour, baking powder, baking soda, cinnamon and ginger for 10 seconds, until blended. Transfer to large mixing bowl. Process apples until finely minced, 8 to 10 seconds. Measure 1 cup firmly packed and set aside.
- Process eggs and egg whites, sugar, oil and honey for 2 to 3 minutes, until light. Do not insert pusher in feed tube. Add dry ingredients to batter alternately with tea and brandy. Process with quick on/off pulses, just until blended. Do not over-process. Add apples and process with quick on/off pulses, just until mixed.
- Pour batter into sprayed 12-cup fluted Bundt pan.
- Bake for 1 hour and 10 minutes, until wooden skewer inserted into the center comes out dry.
loved the photos and we have the same tast :)