This weekend the kids didn't have school, so we got out of Dodge and went up to my parents' cabin. They just barely bought it so we hadn't stayed up there yet. We had a fabulous time, and it was really nice to get away from everything for awhile. We were up there for a day with just the kids, and then on Friday we had some friends come join us. Thought I'd post a few pictures for your viewing pleasure. :) This is what it looks like from the outside. Its hard to tell from this picture but the entire front of it is all windows, so it lets in a ton of light and has a great view. So I took this picture thinking it would be a cute one of Ryan and Thing 2 snuggled up on the couch. Then I looked at the picture and noticed that she looked like Ronald McDonald! Apparently she drank a little too much Crystal Light for dinner, as noted in the enlarged version. Thing 1 had a matching mustache too. I wish I would have thought to take that picture!

Thing 1 and 2 actually got along for a little while, picked out some walking sticks and tossed rocks in to the lake. Good times!


When our friends came up, we did a little four-wheeling too!


I look forward to another trip up there. Unfortunately, it might be a little while before we can do it. My boss for youth theater is a slave driver and I have tons of rehearsals over the next couple of months. Geez! There go my Saturdays!

Instead of making cookies today (to cover for my cake disaster), I made these yummy Caramel Apple Bars. Give them a try. They're yummy!

Caramel Apple Bars

INGREDIENTS
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup shortening
1 3/4 cups all-purpose flour
1 1/2 cups quick cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups apple - peeled, cored and chopped
1 tablespoon lemon juice
3 tablespoons all-purpose flour
1 (14 ounce) package individually wrapped caramels, unwrapped
1/3 cup evaporated milk

DIRECTIONS
1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large bowl, cream together the brown sugar, butter and shortening until smooth. Combine 1 3/4 cups flour, oats, baking soda and salt; stir into the creamed mixture until well blended. Set aside 2 cups of this mixture. Press the remaining mixture into the bottom of an ungreased 9x13 inch baking pan.
3. In a medium bowl, toss apples with lemon juice, then toss them with the 3 tablespoons of flour. Spread the apple mixture evenly over the prepared crust.
4. In a small saucepan over low heat, melt caramels with the evaporated milk, stirring frequently until smooth. Pour the melted caramels evenly over the apples. Sprinkle the reserved oat mixture over the top of the apple layer. Press down lightly.
5. Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the apples are tender. Cut while slightly warm and refrigerate any leftover bars.

NOTE: I used the caramel bits you can buy in the chocolate chip section. They are the exact same thing, but they are unwrapped and smaller so they melt easier.

Also if you REALLY like caramel, I would double the caramel and milk, so it oozes out the sides. As it is written now, the caramel flavor is there but not in a HUGE way.

So I made the pumpkin-apple muffins yesterday and they were worth the wait (and the weight). So tasty and perfect for the slightly cooler weather we've been having. I'd love to try these warm, straight from the oven with a glass of hot cider!!

Here's the recipe for those who want to try it out:

Pumpkin-Apple Muffins with Streusel Topping

INGREDIENTS
2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples (This is about 2 apples. I used yellow Washington apples.)
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
3 tablespoons rolled oats

DIRECTIONS
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour, cinnamon and oats. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

P.S. So a former friend of mine said that pumpkin tastes like puke...which is the reason that he is a former friend. I hope that no one else out there detests pumpkin, becuase I like you all and want to continue to enjoy your friendship.

So, I really enjoy food. Cooking it is almost as fun as eating it (provided I don't have a 1 year old clinging to my leg as I move around the kitchen). In my love for cooking, I tend to have phases (some what like the moody phases of my adolescence -- sorry mom and dad).

My current phase is pumpkin! With tomorrow being the first official day of fall, I am already ready to go. I made some yummy pumpkin cookies, which I blame for the weight I gained last week. And today I made some delightful Pumpkin Pancakes and Cinnamon Creme Syrup. Oy vey! They were yummy.

Ryan said that they were something that you'd eat on a cold Thanksgiving or Christmas morning. I think I'll make them again when we head up to my parent's cabin in a couple of weeks. I hope its a cold morning!

I should have taken a picture to post since its by first official blog post, but alas, I didn't know I'd be starting a blog when I was scarfing down my pancakes. (This is sort of a lame topic for a first post but it was on my brain. Sorry!)

So for anyone who wants to join me on my crusade to eat lots of pumpkin (which is a "superfood" by the way), here is the recipe for the pancakes and syrup. I'll be trying a recipe for Pumpkin Apple Muffins later this week. Bon appetit!


Pumpkin Pancakes

INGREDIENTS
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
(I also sprinkled in some chocolate chips, which made them even yummier!)


DIRECTIONS
1. In a large bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


Cinnamon Cream Syrup

INGREDIENTS
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk

DIRECTIONS
In a saucepan, combine the first four ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk. Serve over pancakes, waffles or French toast.
NOTE: I recommend dipping your pancakes in this syrup rather than just pouring it all over the top. It soaks is too well and you don't enjoy it as much as you do when you dip.