Nothing shows life starting to have some semblence of normalacy again than by me baking in the kitchen. While life is by no means the way it has been, it seems to be taking on a new type of normal now that I have been in my new home for a whole month! Our work lives are definitely different but not different in a bad way!
I have definitely enjoyed being closer to my Aunt Ann. We had dinner at The Blue Spice the other evening after work (and it was very delicious!) and did a little shopping. While I miss my kids more than words can say, I will admit that having the phone nearby where a text can be sent and received within seconds certainly helps! Grumpy and I went to dinner at Dakota one evening where my cousin Gregg works and I got a good supply of hugs to hold me over until I see my kids (and they better watch out because Momma bear will be ready for lots of hugs!). Our new neighbors are really great people and have two really cute kids that I will be tempted to spoil (watch out, they have a new next door grandma! lol)
My friend Theresa came down for the weekend and today we are going to The Pride of NY Harvest Fest. I am totally looking forward to the day and hopefully will have lots of photos and comments to share with you about what we saw and sampled! I made the Apple-Walnut Coffeecake for us to enjoy with our coffee and tomorrow morning we will fill up with Pumpkin Cinnamon Rolls! Hopefully they will turn out so I can share them with you too! 🙂 Life is good!
2 medium apples, peeled, cored and grated
1 3/4 cups white whole-wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup finely chopped walnuts
2 Tbs. light brown sugar
3/4 tsp. ground cinnamon
2/3 cup 1% milk
1 large egg
1/3 cup pure maple syrup
Preheat oven to 350F. Lightly spray 9-inch round baking pan with cooking spray.
In small bowl, mix walnuts, sugar and 1/4 teaspoon cinnamon. Set aside.
In medium bowl, combine milk, egg, and maple syrup. Stir in grated apple.
In another large bowl, sift together flour, baking powder, baking soda, remaining 1/2 teaspoon cinnamon, salt and nutmeg. Add flour mixture to apple mixture and stir gently just until combined.
With rubber spatula, scrape batter into prepared pan, spreading evenly. Sprinkle with pecan mixture. Bake until toothpick inserted in center of cake comes out clean, about 30 minutes. Transfer pan to wire rack and cool slightly. Serve warm or at room temperature.