Autumn food and blooms

Hello Friends,

Can someone tell me where September went??? What happened?? Was I in a deep sleep and miss it?!

It was one of the busiest "Back to School" seasons I can remember... every night there was something...Soccer..school meetings...Karate. I was also involved in a bunch of "Swaps" which I will get to on my next post. In the meantime there was this going on as well...as usual recipes below.

Lots of food a blooms...first up my Zucchini Chocolate Chip cake. If you follow me on Instagram I posted the recipe there as well but here it is.
Zucchini Chocolate Chip Cake

• 2 1/2 cups shredded zuchinni 
• 2 eggs
• 1 1/2 cup sugar 
• 3/4 cup safflower oil ....Mix these together in a bowl 

Next bowl

• 2 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp nutmeg 

Sift together and add to the Zucchini mix then stir in

• 1 cup sour cream
• 1 cup semi sweet chips

Bake at 350 for 30 minutes in a 9x13 baking pan.
This is not a super sweet or spice version just something light to go with tea or coffee. You could up the sugar and the spices. The crumb was very nice and moisture was good.

Next up... Baked Acorn Squash with Sage and Maple Syrup

•  2 Acorn squash sliced
• handful of sage
• Irish butter...I used Kerrygold  
• Good quality Maple syrup ...mine is form my in- laws property in Upstate NY <3
• S&P

Bake at 450 till tender about 35 min.

The Blooms ...Echinacea,Chamomile and Straw Flower have become fast favorites...YES...we got a new puppy named Oakley and Australian Shepard...I adore him,sweetest thing ever...the crocheted shawl is for a swap...I'm going to be very sad to part with it but the pattern is made up by me and I will be sharing it with all of you as soon as it gets to its owner... who I might add is completely adorable and I cant wait to see her wear it!
Ohh...the biscuits...I used this recipe here..cut the cooking time a bit...they were great!

And how is your Autumn coming along?
Be Well,
Ming

Pumpkin + Cheese = Happy

A little happy was needed  here...

I have been battling some inner ear issues since August and hasn't allowed much computer or creative time since my head feels like it has been in a vice! But, I think I am rounding a corner now ...hopefully! It has been ridiculously busy here with the little guy, soccer, karate, scouts... I don't now how we did it with the four others way back! Joel Jr. graduated to his yellow belt in karate and is having fun during is first go at soccer. He seems to have this tactic on the field of what I call his "Brave Heart battle cry" which he lets out as he charges down the field  like in the movie (and I cringe) and scares everyone away from the ball. I'm pretty sure the other parents are not appreciating it...we are working on better skills on the field. We did get a little chuckle out of it..that's what happens when your on the 5th kid. The older kids think I should paint his face blue like the Scottish warriors!
However, it has been a lovely fall here in New Jersey. My heirloom dahlias are still blooming and kitty is enjoying the deck and the sunshine. One thing I  could manage was comfort food during my malaise. Hey... I figured it would make me feel better...I'm convincing myself it worked! Note...I doubled the cake mixture...if you choose not too adjust pan size accordingly, you can also you a loaf pan.


Pumpkin Cheese Streusel Cake.
For the cake:

• 1 15 oz.can pumpkin pie filling
• 1/2 cup oil 
• 3/4 cup sugar
• 1/4 brown sugar
• 1 3/4 cup flour 
• 1 tsp. baking soda
• 3/4 tsp. salt 

For the cream cheese filling

• 1 8 oz pkg. cream cheese softened
• 1 egg
• 1/4 cup sugar
• 1 tsp. vanilla
• 1/4 cup flour

For the Streusal topping 

• 1 stick melted butter
• 1 cup brown sugar
• 1/2 cup flour
• pinch of salt

Mix the dry ingredients in a bowl set aside. Mix wet ingredients together in a large bowl and then add the dry ingredients. Spread into a  greased 9 by 13 baking pan. Mix the cream cheese filling ingredients together. Add to cake in dollops and them swirl it in.
Bake at 350 for about for about 50 min. While it is baking make your streusal topping again just mixing it all together. After 50 minutes remove cake from the oven and sprinkle the topping and cook for another 10 minutes. Keep checking as everyone's oven is different. So cook till a toothpick comes out clean when poked into the cake.

I also made some pillows for a bench at the foot of  our drive. I got some outdoor fabric from Jo Ann's on sale. I love them!

I hope you are having a beautiful fall as well. Are you baking? What is your favorite fall baking treat ? Next post I have some projects to share. I am also working on a new crochet pattern to share for the holidays! I am loving it so far!

Be well,
Ming