Autumn-y Apple Fritters

I am failing miserably at all of my goals for the month.

But in my defense, I have not bought anything new and we’re 20 days in and we just tried our first new recipe last weekend. We hit up Larriland Farms with some family friends up in Howard County, picked pumpkins, took a hayride and generally enjoyed the season.


We also saw cows! Ethan has started mooing which is highly amusing.

We did not pick Apples (that would have been a nightmare with little man) BUT we did buy some fresh picked ones and so Hubs has been in full on apple baking mode. His first mission? Apple fritters. Cue Pinterest. Thank sweet baby jebus for Pinterest.

I’m not a HUGE apple fan but these? Were amazing. I’m not going to post the recipe since it was NOT my own but I am going to link back to it and tell you it was easy (Hubs isn’t the best at following directions and I don’t usually trust him to bake, but he baked these incredibly well without burning anything so huzzah!)



{Recipe here}

And no, this recipe does not require a deep fryer. Just a lot of vegetable/canola oil. It was super simple. Not hugely messy and not incredibly time consuming. So huzzah! A+ on all fronts!

apple fritters

He also made apple dumplings but ehhhh I wasn’t so down with those. And not just because half of those pots and pans are STILL in my kitchen sink uncleaned.  BUT, we still have a good 6-8 apples left so we’re trying to figure out what to make next. I may get him to make more apple fritters – those were AMAZING!

What’s your favorite Apple recipe for the fall?



Recipe: Roasted Acorn Squash

I’ve been on a super seasonal food kick. Between butternut squash and sweet potato purees for baby (he likes them too), and roasted squashes for us. It’s seasonal foodie heaven in these parts if you will.

I had some mashed roasted acorn squash down in South Carolina that my step mom made and it was delightful and perfectly sweet and squishy just like mashed squash should be. So here’s my take on roasted acorn squash.

Roasted Acorn Squash


1 medium sized Acorn Squash
2 T brown sugar
2 small pats of butter
maple syrup


Preheat oven to 400 degrees on bake.

Cut acorn squash in half, scoop out seeds.

Place in square dish with about 1″ of water.

Add sugar topped with butter to middle of squash halves. Drizzle with maple syrup to taste.

roasted acorn squash

Roast for 45-60 minutes or until sugar is caramelized or until a fork can easily be stuck in the squash.

We chose to east these out of the skin but you could definitely scoop the squash out and mash them as well.

We enjoyed as a side to soy maple glazed salmon. It was one of the best meals we’ve both eaten in a long time.

What’s your favorite way to cook squash?