Labor Day is around the corner which means we’re supposed to hang up our whites and move away from our bright colored manis. Season transitions are never easy especially when you live in the Midwest. I must say I’m sad to shelve my favorite Summer nail color Cajun Shrimp, but am excited to try out some of the new Fall shades. I’ve included a few of my favorites to help make the transition into Fall more enjoyable.ONE//TWO//THREE//FOUR//FIVE//SIX
I recently went apple picking in Wisconsin with my girlfriends for our annual adventure. There were plenty of options to choose from which had my mind swirling around what I was going to do with my peck of apples. The crisp weather lends itself nicely to wholesome apple treats. Applesauce immediately came to mind and I wanted to share this easy and delicious recipe. Added bonus- your home will be filled with the cinnamon apple goodness.
- 8-10 apples peeled and chopped (type is up to you, but I like a variety)
- 1/2-1 tbsp ground cinnamon
- 1-2 tbsp butter (optional)
- 2-3 packets of Truvia (you can use regular sugar if you prefer)
- 2 cups water
- Fill sauce pan with 2 cups of water and add the peeled/chopped apples- bring them to a simmer to slowly cook the apples down for about 20 min with the lid on to trap the heat
- Check on the apples slowly stirring them as they simmer and continue to reduce (note: apples have water in them so you might need to remove some of the water for a chunkier consistency)
- As the apples start to reduce, add in the cinnamon and sugar starting with the smaller amounts- you can always add more
- Once combined, return the mixture to a simmer uncovered
- Take a taste to see if it needs more cinnamon and sugar- it all depends on the apples you choose and what you prefer
- Once you’re happy with the flavor and consistency, add in 1-2 tbsp of butter to finish
In honor of the first day of fall, I find it fitting to celebrate with this recipe. It combines all of your favorite fall flavors into one delicious bar. This recipe is easy and fills your home with the quintessential fragrance of autumn.
- 1 box yellow cake mix
- 3 eggs (1 egg for the crust/2 eggs for the filling)
- 1 stick of butter (1/4 cup of butter for the crust and the remaining for the filling)
- 2 cups of pumpkin
- 1 cup of white sugar (1/2 cup for the filling/1/2 cup for the crumb topping)
- 2/3 cup of milk (I used almond milk and it was delicious)
- 1 tsp of cinnamon
- 1/4 cup of butter, melted
Save 1 cup of the cake mix. In a medium bowl, mix together remaining cake mix, 1 egg, and 1/4 cup of butter. Press firmly batter into a 9″x13″ greased baking pan. Combine pumpkin, 2 eggs, 1/2 cup of sugar, and milk in another bowl. Spread over the batter. Combine the reserved cake mix, 1/2 c sugar, cinnamon, and 1/4 c of cooled butter. Crumble over the pumpkin layer. Bake at 350 degrees for 45 minutes. Cool before cutting into bars.