Tag Archives: fall

Easy Fall Dessert:: Pumpkin Cupcakes

_FRJ5082 This is the season of all things pumpkin. In fact, you’re probably seeing it everywhere right now, but the truth is, I love pumpkin. I also love cupcakes, and everyone loves butter. With that in mind, I love to whip up these pumpkin cupcakes each year.

These cupcakes are moist, rich, and decadent. The decadence comes from the thick, creamy brown butter frosting. Trust me, it’s as good as it sounds. ‘Tis the season to put pumpkin in and on everything. I can pretty much guarantee that you’ll love these.

Pumpkin Cupcakes
makes 24 cupcakes
You will need:
– 1 cup of sugar
– 1 stick butter softened
– 3 eggs, room temperature
– 1/2  teaspoon vanilla
– 1 1/2  cups flour
– 1/2  teaspoon baking powder
– ½ teaspoon baking soda
– 1/2 teaspoon of cinnamon
– ½ teaspoon salt
– 1/4 cup milk
– 1 cup of pumpkin puree

To prepare:
Preheat oven to 350 degrees F

Fill two, 6-cup muffin pans with cupcake liners

In the bowl of a standing mixer fitted with a paddle, place butter and sugar and combine until creamy. Approx. 2-3 minutes. Add eggs one at a time, then add vanilla.

In a bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture on low speed, finally add milk.

Pour the batter into the prepared cupcake liners, 3/4 way up the liner. Bake for 20 minutes until inserted knife comes out clean, cool for 30 minutes.

Brown Butter Frosting
You will need:
– 1 1/4 sticks butter
– 5 cups of powdered sugar
– 1 teaspoon vanilla
– 1/4 cup milk

To prepare:
Brown butter on medium heat until lightly toasted. Pour sugar, milk and vanilla in the bowl of a standing mixer. Turn the mixer on slow and add browned butter slowly until the frosting comes together.

*note this frosting has a tough consistency so you will need to apply to the cupcakes with a firm yet gentle touch.

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Fabulous Fall Centerpiece: make it once but use it twice!

IMG_9427 I love fall, it’s such a beautiful season. I love the color palette. With autumn officially setting in, it’s time to place some fall decor around your home. One secret you may not know about me is that I don’t love loud Halloween decor. I love the combination of orange and black, but Halloween overkill makes me dizzy. As far as decor goes, I adore changing out the house for the season, and fall is one of the best.

As for an expert tip? I like to combine Halloween and Thanksgiving decor when I can. Here’s how I create a fabulous fall centerpiece:

The nice thing about decorating for both Halloween and Thanksgiving is that you simply remove the scary stuff early November and leave the rest. That is until you are ready for holiday/Christmas decor!

Centerpieces are my passion. Here’s the one I did a few years back for my own table. As you can see, it’s festive and fall-ish with a little Halloween flair.
IMG_9421 copy – a collection of ceramic tureens or vessels, I like white or cream
– a selection of fall flowers, I used hydrangeas and they will dry nicely
– 3 small pumpkins about 4 inches in diameter
– 1 bunch of bittersweet branches
– dried thistle
– 1 blackbird
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Have fun with it! Layer as you go and let the process take over.

xx Annette

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Fall is here, so soup is on!

veggiesoup

Hi All! It’s Nicole, Annette’s web-manager and friend. While Annette has been enjoying gorgeous weather in Italy, I’ve been swealtering in Atlanta. However, this weekend, it finally took a slight, cooler turn, and I am officially ready for soup season. In my opinion, there is nothing better than preparing a big pot of soup, smelling it simmer, and enjoying it throughout the week.

Of course, when looking for a great fall soup, I turned to Annette’s archives. And of course, I found exactly what I was looking for: butternut squash soup.

 

Butternut Squash Soup
Serves 8

You will need:

– 1 cup cubed butternut squash
– 1 cup rough chopped yellow onion
– 1 cup cubed carrots
– 1 cup cubed celery
– 1 cup cubed parsnips
– 1/2 cup cubed baby red potatoes
– 1/2 cup chopped fresh parsley
– 2 cups kale, shredded
– 1/4 cup olive oil
– 1 15 oz can of white beans
– 1 quart organic vegetable stock
– salt and pepper

To prepare:

Peel and cube squash, onion, carrots, celery, parsnips, and red potato into 1-inch cubes.

Put the vegetables in a heavy cast iron pot, except the kale and white beans.

Saute all the vegetables in the olive oil until the vegetables are soft and the onion is translucent  (about 15 minutes). Then add the kale, beans and stock, and stir until blended.  Season mixture with salt and pepper.

Simmer on low heat for 1.5 hours.

To serve:

Serve this soup with crusty bread and a spinach, apple, walnut salad with blue cheese crumbles and balsamic vinaigrette.  This perfect for a tummy-warming fall supper with family and friends!

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Slow Food Cheese Event in Bra Italy 2019

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Ciao Tutti! As you may have seen from the complete coverage on my instagram feed, Philip Meeker our chef, and Rachel Ritchie our guest liaison, and I headed to the region of the Piedmont, known for delicious wines like Barolo and Barbaresco. Our destination was Bra, Italy, the Slow Food capital of the world. We wanted a little R&R and lots of cheese, wine and truffles.

As a girl from Wisconsin, you can imagine my pure joy. I was excited to share cheese with the team and few truffles as well. We stayed in Alba, the truffle capital of the world, so with all the food groups covered, we relaxed and treated ourselves to endless aisles of cheese, cheese talks and local makers’ booths. We stayed in an Agriturismo by a local wine maker who had a few rooms to rent on the top floor. In truth, the entire foyer smelled of wine-no complaints from me. The location was great and staying at a working winery was kind of fun.

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We got in around 5 pm in time to do a little aperitivo, but not before stopping at my favorite truffle store, Tartufi Ponzio, to load up on Truffle potato chips. Yes, really, truffle potato chips. They are truly the crack of the potato chip family. You can’t eat just one. The owner was there Gianfranco, a very energetic, and enthusiastic man, especially about truffles. He’s a hoot! He’s taken over the family business, and from what I can see, he has brought it into the 21st century with the utmost care.

There will be a documentary coming out on truffle hunting early next year, so keep your eyes peeled for “The Hunt” and look out for Gianfranco. It will be shown for the first time at the Sundance Film Festival 2020.

Gianfranco showed us all his new products, improved both inside and out. We bought a few more staples to bring back to La Fortezza to share with our guests. As I always do, I asked him where he liked to eat. He immediately told us and picked up the phone to make us a reservation for that night. All set, we said our goodbyes, and told him we hoped he would stop by after closing the store and join us for dessert. The meal was impeccable, more truffles and butter than you could imagine. Divine. GF, as we call him, stopped by for dessert and told us a few stories about truffles and hunting and his family business. All in all, he was quite amusing. Great food, great stories and a great night.

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The next day, we headed to see and eat more cheese than we could have imagined. The festival was huge and would take days to see. We tried cheese from all over the world, all kinds, to the point that we could not eat anymore. Our bellies were full and our feet were hurting which surely means we had an amazing day.

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I will say, most people would say you can’t have enough cheese. Oh but you can. I still cannot think about eating cheese. Vegetables? Yes. Although I never get my fill of truffles. We ate, we drank and we walked and walked all weekend. It was a great little break and mini vaca with the team, but now it’s time to get back to the business of taking care of our workshop attendees. Of course, there will be cheese and there will be truffles, as we love to share.

I highly recommend the slow food cheese festival! It’s in one of my favorite regions in Italy. Piedmont is not to be missed. Tutto il Formaggio. (all the cheese)

xx Annette

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Apple Crisp

gluten free apple crisp

In honor of the first week of fall, how about another amazing autumnal recipe?! I love anything apple, and baked apples are my favorite this time of year because they’re in season, so why not use them as much as possible? This is an especially great dish if you’ve been apple picking and are not quite sure what to do with the abundance of apples. Make this apple crisp!

Full disclosure: I love this dish for breakfast with a frothy cappuccino. It’s simply YUMMY! Or serve it as an easy, quick, and great last-minute dessert with vanilla ice cream or whipping cream. Enjoy fall and enjoy the harvest!

Apple Crisp

You will need:

– 8 organic apples, cut into 2 “cubes
– 1 tablespoon flour
– 1 cup oatmeal
– 1 cup flour
– 1/2 teaspoon sea salt
– 3/4 cup sugar + 2 tablespoons for apples
– 1 stick chilled butter, cut into 1/2 inch cubes

To prepare:

Preheat oven to 375 degrees F.

Cut apples into cubes and place them into a bowl. Toss with the 1 tablespoon flour and 2 tablespoons sugar, set aside.

In a bowl, combine the oats, remaining flour, butter, and salt with your fingers or a fork.  Combine the until it becomes a mixture of large crumbs.

Place the apples in a ceramic,10½” x 7″, baking dish and cover with oat crumb mixture. Place dish in the oven on the middle rack for 1- 1 1/2 hours, or until the top is golden brown and the apples are bubbling.

To serve:

Serve warm with ice cream or whip cream topping if desired.

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