Well hello there! If you are reading this, THANK YOU! I haven’t blogged in almost a month. During that time, the fall semester started and my head has been so wrapped up in other things that the last thing on my mind was this blog. I have been looking for the perfect recipe for my “comeback” post and think that this one fits the bill. When I first saw these cupcakes, I knew I had to try them! They are super simple, moist and delicious. Perfect for this time of year!

Pumpkin Apple Cupcakes

Makes 24 cupcakes

• Prep time: 20 minutes
• Cook time: 40 minutes

Cupcakes:

• 1 medium apple (peeled, cored and diced)
• 1 boxed white cake mix
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground clove
• 1 1/2 cups canned pumpkin (not pumpkin pie mix)
• 1 1/3 cups water

Frosting:

• 1 16-ounce container cream cheese icing
• 2 tablespoons light maple syrup
• 1/2 teaspoon ground cinnamon

Heat the oven to 350 degrees F.  Line two cupcake pans with paper liners.

In a small microwave-safe bowl, microwave the apple on high about 1 minute or until tender.  Set aside.

In a large mixing bowl, beat all of the cake ingredients with an electric mixer on high speed 2 minutes.  Fold in the cooked apple pieces.  Spoon the batter into prepared cupcake pan.  Bake the cupcakes about 18 to 20 minutes or until inserted toothpick comes out clean.

Meanwhile, in a small mixing bowl, stir the cream cheese icing, maple syrup, and cinnamon until well blended.  Allow cupcakes to cool completely before frosting

It has been pretty frigid in upstate NY! Homemade soup was necessary! I made my first soup (yes, first!) It was really simple, and it came out really well. Not only is this soup nutrient dense, but it can be used in many different ways! I think that it would make a really nice sauce over butternut squash ravioli, or any other simple pasta. By adding a bit of cream this could turn into a tasty main course! Enjoy!

Butternut Squash Soup

original recipe

Whatcha Need:

• 2 tablespoons butter, at room temperature
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped into 1/2-inch pieces
• 3 cloves garlic, minced
• 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
• 6 cups low-sodium chicken stock
• 1/4 cup chopped fresh sage leaves
• Kosher salt and freshly ground black pepper

How to do it:

1. In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat.
2. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes.
3. Stir in the garlic and cook for about 30 seconds.
4. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage.
5. Continue to boil until the vegetables are tender, about 20 minutes.
6. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste.
7. Keep the soup warm over low heat.
8. Serve as is, or with a bit of cheddar cheese or bacon on top.

**Note

If you have never cooked with a butternut squash, invest in a good peeler! And watch this video on how to get the most out of your squash.