I love, love, love October Fridays. There’s something about a chill in the air (if it would stop being hot in Boston, anyway), sipping a hot coffee, and knowing you have a weekend ahead full of fall. I don’t know about you guys, but my fall weekends so far have involved apple picking, candy corn, spooky movies, and lots and lots of PUMPKIN! This week, I’m sharing my gluten free Fall favorites, which all happened to take the form of something pumpkin-related 😉
What I’m Buying
Dan and I have been on a Trader Joe’s kick lately (we are trying to buy almost all of our groceries there, in both an effort to eat delicious food and to save money), and this week we bought their Gluten Free Pumpkin Bread & Muffin mix. I have been a longtime fan of Trader Joe’s Gluten Free Pancake mix (if you have not tried this, run don’t walk to your nearest Trader Joe’s, because it is THAT good!), and I’ve seen the bread and muffin mix box right next to it for years now. I’ve always been too tempted by the pancakes to go for the bread and muffin mix, but I finally decided to bite the bullet and forgo the pancakes for some muffins. Let me tell you – it did not disappoint. While I still love the pancakes, I will have an extremely tough time deciding between the two from now on. We decided to make the muffins instead of the bread (because we were hungry and they take half the time to bake), and we added some white chocolate chips. The texture was out of this world good, they were spiced perfectly, and they just taste heavenly. Trader Joe’s, you’ve impressed yet again!
What I’m Making
As I mentioned above, everything pumpkin. Seriously. I cannot get enough pumpkin in my food! Dan and I whipped up a mean batch of white chocolate pumpkin scones, and I’m already thinking of the next time we can make them. We followed this recipe and added about 1/3 of a cup (okay, maybe a little more) of white chocolate chips to the batter. After the scones baked and cooled a little bit, we made a white chocolate glaze by mixing ¼ cup of white with ½ tablespoon of milk and microwaving it at 30 second intervals until it reached our desired texture. We drizzled this on top of the scones, sat down to an episode of American Horror Story (we’re still on Roanoke!), and dug in.
What I’m Reading
I read Mix and Match Mama pretty much every morning all year round, but especially in the Fall. Mix and Match Mama has some of my favorite fall recipes, so I love checking in to see the new recipes she’s come up with this year (and checking out her fall decorations, which are always amazing). Her recipes are not specifically gluten free, but are for the most part easily adaptable to be gluten free. My personal favorite is her Pumpkin Sausage Soup, which we make probably twice a month and cannot get enough of.
Where I’m Eating
This past weekend, we took our monthly trek to Kane’s to try the seasonal flavor. This month, I was especially excited because the October flavor is pumpkin spice. Clearly, as you can tell from the above, I’m all about pumpkin baked goods, so I was really looking forward to this flavor. As always, I was not disappointed by Kane’s! The cake-style donut had a great texture and a lovely spice to it, and the glaze was sweet and had hints of pumpkin. I will say that the donut tasted more to me like a spice cake donut (I didn’t get a ton of pumpkin flavor), but spice cake still screams “autumn” to me.
What I’m Planning
Mont Tremblant is one week away! We originally planned to go up in September, but ended up pushing it back a month to accommodate some tricky work schedules (has anyone else had a really crazy couple of months at work? Dan and I both have…). Needless to say, we are both extremely excited to get out of the grind for a few days to sit by the fire, read some good books, indulge in a spa day (!!!), and eat lots and lots of poutine.