The fall flavor top-two: apple & pumpkin...
...and an olive oil apple butter cake (and bonus orange pumpkin cookies)
You guys! I wore a sweatshirt ALL day on Saturday, and on Sunday morning I curled up under a blanket (and a dog) on the couch and drank my coffee. Then I watched football all afternoon with the windows open listening to the leaves rustle around on the patio outside. Finally. Finally, I can get on board with all the fall things.
Yes, I know technically it’s been fall for a couple of weeks now, but it is so hard for me to get into the “It’s Fall Y’all!” spirit when here in Tennessee the afternoons last week were still sweltering along in the upper 80s.
But now I’m ready. Ready for the soups, stews, and chilis. Ready for hot tea and all things cozy. Ready for the Big Two of the autumn season - apple and pumpkin.
For days my social media feeds have been all “apple-this” and “pumpkin-that”. Currently my in-box is holding no less than seven emails awaiting my perusal promising things like “19 pumpkin puree recipes” (from Bon Apetit), “5 recipes cozier than flannel” (King Arthur Baking), and “apples, apples, apples” (Smitten Kitchen). And yes, I’ll read all of those emails. And yes, I have my box of apples and my cans of pumpkin ready to go.
I love the softness of pumpkin baked goods and the warmth that pumpkin pie spice brings. I love the versatility of apple - diced or pureed, sweet or savory. So here we are with a couple of my favorites for the season.
This Olive Oil Apple Butter Cake is rich and moist, but at the same time still feels light. The crunchy sugar top is ah-mazing. Pair it with fresh fruit and whipped cream for a full dessert situation, or eat it straight from the pan while standing over the sink for a “maybe they won’t catch me having cake for snack” situation.
The Orange-Pumpkin Cookies are an old recipe my mom used to make. You know it’s a vintage recipe when the recipe card lists margarine as an ingredient! I updated it to use butter and sprinkled the pecans on top rather than inside, but what you get is a soft, fluffy cookie (more like a muffin top!) with a bit of spice and a bit of citrus perfect for that afternoon cup of tea.
And this one isn’t my recipe, but Deb Perelman of Smitten Kitchen has the best pumpkin bread. And bonus, it uses the whole can of pumpkin so you’re not left with a smidgen left over in a tupperware in your fridge that you find 3 months later and can’t identify. I may speak from experience. Smitten Kitchen Pumpkin Bread
MONDAY - Ground Pork and Broccoli Slaw Stir Fry over Jasmine Rice
This is another one I grew up on. Easy and fast and everyone likes it! I’ll pair it with some dumplings I just uncovered in the freezer.
TUESDAY - BBQ Sandwiches and Tater Tots
This one’s so easy it’s almost like a night off. Last time I did a big Boston Butt roast, I shredded it and portioned it out into quart size freezer bags just for an easy meal down the road.
WEDNESDAY - Meatloaf, Mashed Potatoes, and Lima Beans
We love us some meatloaf, and the recipe I use makes two (one for the freezer or one for a friend!). Don’t worry, I have the recipe on my “newsletter to-do” list. Also, we’re weirdos who like lima beans. Don’t judge.
THURSDAY - Chicken, Broccoli, and Rice Casserole
It’s already made and in my “casserole stash” in the freezer. A good choice for soccer practice night.
FRIDAY - Friday night pick up!
We do take out on Friday nights! Even people who love the kitchen need nights off. Or want to try new restaurants…
SATURDAY - Dinner at YaYa’s (the in-laws!)
In exchange for helping to put up Halloween decorations, we get roast beef! Good trade!
SUNDAY - Dinner at my Dad’s
He’s craving fall flavors too, and said he’s planning on this pork loin stuffed with apples from Jo Cooks - Apple Stuffed Pork Loin
LUNCHES for this week - Quinoa bowls with Roasted Sweet Potatoes
It’s easy to make batches of both quinoa and roasted sweet potato cubes on Sunday and then just build a bowl all week long using whatever other leftover veggies or greens we have on hand. A simple dressing with tahini, lemon juice, salt, and a little water makes a nice drizzle.
EXTRAS for this week
My sister-in-law gave me some of her sourdough starter, so I’m giving it a go! I can’t believe I haven’t delved into the world of sourdough yet. Not even at the height of the pandemic when it was all the rage. Pretty sure I thought my “not-at-all green thumb” would cross into cooking, and I would kill the starter. We’ll see…
Olive Oil and Apple Butter Cake
Makes one 9-10-inch cake.
· 2 cups All Purpose Flour
· 1 teaspoon Baking Powder
· ½ teaspoon Baking Soda
· ½ teaspoon Morton or store-brand kosher Salt
· 3 large Eggs
· ¾ cup white Sugar
· Zest of one medium-large Orange
· 1 cup Extra Virgin Olive Oil
· ½ cup Apple Butter
· 1 cup Milk
· 1 teaspoon Vanilla
· Juice of the above Orange
· 2 Tablespoons Raw or Turbinado Sugar
Preheat oven to 350. Move rack to middle position. Prepare a 9-10” springform pan by lightly coating with non-stick spray.
In a medium size bowl, combine flour, baking powder, baking soda, and salt. Stir with a whisk until well mixed and no lumps of flour remain. Set aside.
In a large bowl, vigorously whisk eggs, sugar, and orange zest for about one minute until well combined and slightly fluffy and lighter in color. While whisking, drizzle in olive oil. Mix well.
To egg and oil mixture, add apple butter, milk, vanilla, and orange juice. Mix well.
Whisk in half of the flour mixture, then change to a spatula to stir in the rest. Do not over mix, a few lumps are ok.
Pour batter into prepared springform pan (it will be fairly thin) and sprinkle turbinado sugar over the top. Place pan on a baking sheet (just case the pan leaks) and bake for 55-60 minutes. Test for doneness with a toothpick (you want it to come out with just a few cake crumbs).
Cool in pan 5 minutes. Then remove outer ring and cool completely.
Store tightly covered. Does not have to be refrigerated.
Orange-Pumpkin Cookies
Makes about 36 cookies.
· 2 ½ cups All Purpose Flour
· ½ teaspoon Baking Soda
· ½ teaspoon kosher Salt
· 1 cup (2 sticks) Butter, softened
· 1 cup white Sugar
· ½ cup Brown Sugar
· 1 Egg
· 15 ounce can Pumpkin
· 2 tablespoons Orange Juice
· ½ teaspoon Pumpkin Pie Spice
· 1 teaspoon Cinnamon
· ¼ - ½ cup toasted, chopped Pecans
Glaze
· 1 ½ cups Powdered Sugar
· 2-3 tablespoons Orange Juice
Preheat oven to 375. Move rack to upper third of oven. Line 3 baking sheets with parchment paper or silicone mats (or prepare less pans and bake in batches).
In a medium sized bowl, combine flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars until well combined. Add egg and mix well. Beat in canned pumpkin and orange juice until smooth.
Add flour mixture and beat on low speed until just combined. Do not overmix.
If you would like the chopped pecans inside your cookies, stir in ½ cup pecans now. If you would rather, you can also just sprinkle the tops of the baked and glazed cookies with the pecans (probably only need ¼ cup).
Using a medium sized cookie scoop (#24 if yours has a number), scoop cookies onto prepared baking sheets, spacing 1-2 inches apart. 12 cookies per pan.
Bake for 11-12 minutes until the bottoms are just starting to get some color. Cool completely before glazing.
While the cookies are baking, mix together the powdered sugar and orange juice for the glaze. Start with 2 tablespoons of orange juice and add more, if needed, to make a thick, but pourable glaze consistency.
When the cookies are cool, use a small spoon to drip the glaze onto the cookies. Use the back of the spoon to spread the glaze a little. Top with a sprinkle of chopped pecans, if desired.
Store covered, at room temperature. These are best the day they are baked, but will keep for several days.