Don't blink or you'll miss it!

Fall is upon us. Actually, I think the first official day of the season is Saturday, but if I don't start thinking "fall" right now, from the very beginning of the season, it'll be Christmas before I know it. I can't count on the weather (which has been really lovely, but will be in the 90s the next few days) to put me in the spirit of autumn.

'Tis the season for baking. Must be, because I'm not usually overly excited when I read baking blogs. This morning, however, as I was perusing My Baking Addiction I found three recipes I feel I need to try: pumpkin granola bars, candy corn oreo truffles, and German chocolate brownies.

And I don't even really love candy corn or alternatively flavored oreos. Or German chocolate, for that matter. But somehow the recipes spoke to me today.

We'll see if those experiments come to pass!

What absolutely must happen is baking up some pumpkin bread. It's John's favorite, and I'm trying to make it more of a priority to make him feel special since I've kind of dropped the ball on our relationship since Grace came into our family. I'm ashamed to admit that, but it's the truth. Being a counselor, I logically know all about the importance of choosing to connect with your mate. I just never imagined how motherhood would zap me of all energy and creativity by  Grace's bedtime.

In case any of you care, this is the pumpkin bread recipe I use (straight from Katie Wilkinson, who I don't know, but contributed this recipe to the cookbook from Bella Vista First United Methodist Church, where my grandparents attended):

Pumpkin Bread I

3 c. granulated sugar                                            2 tsp. salt (scant)
1 c. vegetable oil                                                  1/2 tsp. ground cloves
4 eggs, beaten                                                       1 tsp. cinnamon
1 (1 lb.) can pumpkin                                           1 tsp. allspice
3 1/2 c. flour                                                         1 tsp. nutmeg
2 tsp. baking soda                                                 2/3 c. water

"Mix sugar, oil and eggs together; add pumpkin. Add dry ingredients. Add water; stir just until mixed. Pour batter into 2 greased and floured 5x9-inch loaf pans. (I use only Pam to grease the pans.) Bake at 350 degrees for 1 hour.
"This is an Amish recipe and it's my favorite bread to have with coffee at breakfast."

Thank you, Katie Wilkinson. I love your pumpkin bread with coffee, too!