Now aren’t we glad I got all of that off my chest? Thank you for allowing me to vent and offering such kind words in return. From comments to private messages to hugs, I feel loved. And this is one of many reasons I am thankful to be living with you.

Last week, I shared a batch of carrot cake scones that received quite a welcome reception. Many people like recipes that reinvent old classics–and I can’t help but agree that it’s fun to see something you never thought possible. But then again,  I find myself returning to the recipes that we all know and love. The ones we grew up eating and sharing with family.

When fall begins its gentle descent ( I live in Texas, remember), my family turns to warmer fare. Soups and casseroles. Pot pies and spiced desserts. The months of September and October were some of my favorites growing up. A return to school meant new friends and a whole stack of books I had to hole away and read.

My Grammy made the  most wonderful spiced cakes when I was growing up. They were moist and filled with good things such as cinnamon, nutmeg, and allspice. Topped with a creamy frosting, they were a nice antitode to a brisk afternoon outside. And of course the crunch of toasted walnuts made the cake feel a bit more healthy.

Another fall tradition? The debut of my coffee cups. Each September (or October here in Texas) my tall brown mugs begin to make a daily appearance in my house. I brew tea. I make coffee. I greet guests with offers of mulled apple cider or a cup of coffee made from the darket beans I can find.

A few weeks ago, I visited one of my oldest friends–we met in Mr. Stephan’s 8th grade Algebra class when we were both shy and 13–and her sweet husband, Brian, treated Ryan and me to cups of coffee from beans he had roasted and ground himself.

I was duly impressed.

Thankfully, I am lucky enough to have a few friends who specialize in all things coffee–Ms. Mallory Allison of Vintage Heart Coffee being my premier source of good brew in Austin.  And what I’ve learned from her and Brian is that good coffee requires freshly ground beans.  So maybe this fall, a kitchen fairy will drop a coffee grinder like this in my kitchen. Lovely isn’t it?

Because when I’m not emotionally unloading, I will be serving spiced cupcakes at my house, and in my humble opinion, nothing washes down a cupcake better than a cup of brewed coffee.

Walnut Spice Cupcakes

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

2 cups shredded carrots or shredded zucchini

1 1/2 cups (10 1/2 ounces) granulated sugar

1/2 cup (3 1/2 ounces) packed light brown sugar

4 large eggs

1 1/2 cups safflower, canola, or vegetable oil

1 cup chopped walnuts

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Grease or line two 12-cup muffin pans.

2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

3. In the bowl of your stand mixer, cream sugars and eggs until frothy and thoroughly combined, about 20 seconds. While still mixing, add oil in a slow, steady stream. Cream until the  is light in color and well emulsified, about 20 seconds longer. Fold in carrots (or zucchini), walnuts, and dry ingredients until just incorporated. Using an ice cream scoop or a 1/3 cup measure, divide batter into muffin pans and bake until toothpick or skewer inserted into center of cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking time. Allow cupcakes to cool for 15 minutes before removing to a wire rack. Allow to cool completely before frosting.

4. Make my very favorite buttercream to go on top! (Just omit the chocolate)

Monet

Anecdotes and Apple Cores