Tag Archives: Fall

The Skirt

One perk of my (newish and amazing) job is the casual setting but I’ll be honest that I miss dressing up a little. I can’t remember the last time I wore a skirt. But the holidays are coming up and I should make an excuse to dress up a little…even if it’s just out to dinner with my girlfriends. These girls are doing it right, with added volume, texture, and color. Totally making me want to leave my jeans at home!

Cupcakes for Breakfast: Fall Skirts

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Fall in Black & White

I’ve been living in neutrals recently. Cozy gray sweaters, black leggings with leather accents, an occasional leopard print, studded loafers, fluffy cream scarves. When life is crazy and you’re just running from meetings to events to dates to dinners to, it’s just easier. Simple. Chic. And surprisingly cozy. It doesn’t have to be boring one bit. A few of my current faves….

Fall in black & white

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Fall Weekend in Vermont

Cupcakes for Breakfast: Fall weekend in Stowe Vermont

I don’t know what’s keeping me from blogging this week really, but I think it’s all good things. Next week I’ll have more to share.

In the meantime, I wanted to share some of my favorite photos from my trip to Stowe, Vermont. It was the best kind of trip with…. beautiful fall colors, fun outdoor activities, great girl talk, relaxing spa time, comfort food, fresh air, good wine.

Cupcakes for Breakfast: Fall weekend in Stowe VermontCupcakes for Breakfast: Fall weekend in Stowe Vermont

A few highlights…TopNotch Resort was amazing. The service was spectacular and the views even more so. I’d stay there again in a heartbeat. Prohibition Pig was my favorite meal, even it was just for lunch. Delicious and interesting food + they serve Heady Topper. HT is a local IPA that’s a must-drink when in Vermont. I loved our walk around the Stowe Land Trust, maple lattes from Black Cap Coffee, and cider doughnuts from Cold Hollow. The Burlington Farmer’s Market is full of goodies and the views of Lake Champlain on a sunny day are stunning. Go in mid-October with girlfriends and you won’t be disappointed!

Cupcakes for Breakfast: Fall weekend in Stowe VermontCupcakes for Breakfast: Fall weekend in Stowe Vermont - lake Champlain Cupcakes for Breakfast: Fall weekend in Stowe Vermont - cider doughnuts Cupcakes for Breakfast: Fall weekend in Stowe Vermont - apple mill

Cupcakes for Breakfast: Fall weekend in Stowe Vermont - yellow leavesCupcakes for Breakfast: Fall weekend in Stowe Vermont

A Simple Taste of Fall: Pumpkin Bread

Cupcakes for Breakfast: Pumpkin Bread

My weekend away in Vermont was just amazing. Jenna, Alejandra, and I escaped DC at the perfect time and took leaf peeping on as a full time job. What I loved about this weekend, or a weekend at home in New Jersey too, is how the simple world around you can make you feel so much. Every time we walked out of our hotel, I stopped, looked around at the mountains and stars and colorful trees, took a big soul-filling breath of fresh air (imagine doing that in the city?) and smiled. When the air smells and feels that good it moves you. But it’s just air…and that’s what makes it so special.

I felt this way about walking through a big pile of crunchy yellow leaves and sipping apple cider too. It’s the simple things. The simple tastes of fall that also warm your soul and remind you to stop for a minute or a weekend and just take life all in. There are beautiful things happening around you just because the days are getting shorter and cooler. Take it in.

Fall Pumpkin Bread

So when I got home from Vermont and thought about my afternoon in the kitchen, I didn’t want to make anything elaborate. I wanted to celebrate the simplicity. So I made pumpkin bread (and a big pot of meatballs). It will be my breath of fresh fall air every morning this week. This recipe makes two loaves, but instead I made one normal size one and a few mini loaves. I want to share this feeling and taste of fall.

Pumpkin Bread

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 tablespoons pumpkin pie spice (or a mix of cinnamon and nutmeg)
  • 1 (15 ounce) can pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups sugar
  • 4 eggs
  1. Preheat oven to 350°. Line two loaf pans with parchment paper or grease with butter.
  2. In a medium bowl, combine dry ingredients: flour, baking soda, salt, spices. Set aside.
  3. In the bowl of an electric mixer, beat together pumpkin, vegetable oil, water, vanilla, sugar, and eggs until combined. Slowly add dry ingredients to the pumpkin mixture until fully combined.
  4. Pour into loaf pans and bake for about 60 minutes or until a toothpick comes out clean when inserted in the center.

Cupcakes for Breakfast: Fall Pumpkin Bread

 

Fall Veggie Soup

Cupcakes for Breakfast: fall veggie soup

I’ve been home sick for the past three days. Blah. On Saturday I was lying in a pile of tissues when my friend Rachel dropped off my share of our CSA (and a bagel and OJ – she’s the best!) The last thing I thought I wanted to do when I was sick was cook, but on Sunday after my meds had kicked in, I spent a little time in the kitchen. And it was really one of the best things I did to take care of myself. Soup doesn’t take much effort to make, plus it lasts a few days and (hopefully) helps cure you. And when you’re home alone with only your Netflix boyfriend, it feels good to show your sick self a little love.

You can make a soup like this with any veggies, really. I used two onions, a yellow squash, kale, and carrots. You could add beans or noodles too, but this simple, veggie-filled soup was just what I needed. Below you’ll find my on-cold-meds, non-recipe…

Cupcakes for Breakfast: fall veggie soup

Fall Veggie Soup

In a large pot, sauté sliced onion in olive oil and butter until softened and caramelized, about 40 minutes. Add chopped carrots and squash to pot and let soften. Season with salt and pepper. Add chicken broth and chopped kale and let simmer for another 30 minutes, stirring occasionally. Meanwhile, make some garlic bread: Preheat oven to 400°. Melt some butter and stir in chopped garlic. Half a baguette lengthwise and brush butter on cut sides. Top with grated parmesan. Bake for 10-15 minutes until golden. Serve garlic bread with soup. Soup can be reheated and eaten until you’re well and want to eat pizza.