Fall on the Farm |Quirks and Twists|

I went back to my hometown this past week for a little family time. My parents and grandmother live in the tiniest of towns in south-eastern Ohio. It was a gorgeous fall weather day so we headed out to what we call “the farm” (there use to be a farm there, last century. Now there is just a lot of land. But very pretty land.) for a walk in the woods.

Fall on the Farm |Quirks and Twists|

 We found a persimmon tree and gathered a container full to take home. These are wild persimmons, so they are a lot smaller then what you would find in a store. But we couldn’t pass on taking these cuties with us.

Fall on the Farm |Quirks and Twists|

This is my favorite little guy, Louie. He has spent his entire life in Chicago where grass and trees and harder to come by. This was pretty much the best day of his life.

Fall on the Farm |Quirks and Twists|

And this is my moms nutty dog Molly Brown. She was having too good of time to stop for a silly picture. Way too many things to smell and roll on.

Fall on the Farm |Quirks and Twists|Fall on the Farm |Quirks and Twists|

Fall on the Farm |Quirks and Twists|

Once we got home everyone was wore out. I took a little nap and woke up to find my mom used the persimmons we found to make a persimmon coffee cake. 

Persimmon Coffee Cake |Quirks and Twists|

Persimmon Coffee Cake |Quirks and Twists|

Moms are the best. I asked her for the recipe because it was delicious but of course she just “whipped it up”. So instead I will share this one with you. If you can talk your mom into making it while you nap, even better.

 

I think we can all agree that with the recent chill in the air, one of the best things about it is the food. You really can’t beat all the assorted squashes, apples, and of course pumpkin! Pinterest has me swooning over all of the amazing looking fall recipes. I selected a couple of my favorites to showcase, but honestly, I love our whole board full of fall themed foods.

The bloggers behind theses fall dishes have knocked it out of the park. I mean, candy apples for dinner? Can’t go wrong with that. Plus, those empanadas look like I could probably throw back more than….five. 

Fall Eats |Quirks and Twists|Butternut Squash Pizza, Carmel Apples

Pumpkin Empanadas, Granola Bars 

Make sure to share some of your favorite fall meals in the comments below! 

Chocolate Peanut Butter Cake |Quirks and Twists|

Chris recently had his birthday, so when I asked him what kind of birthday cake he wanted, well lets just say I wasn’t surprised. Chocolate Peanut Butter. Like most, it is one of his favorite combos and I knew just the recipe to pull out of the arsenal. I got this recipe from Smitten Kitchen, one of my favorite food blogs.

Chocolate Peanut Butter Cake |Quirks and Twists|

I’ve made this cake a few times in the past and each time I do it gets less and less daunting. Don’t let it intimidate you. This cake is worth the little bit of extra work. It is seriously one of the best cakes I have ever had. It is also a show stopper. You walk in with this cake and heads will turn.

Chocolate Peanut Butter Cake |Quirks and Twists|

You may make this cake and when the time comes to frost it you will realize that it is impossible. You will shake your fist and curse my name. Well here is a little tip that will help you avoid a lot of frustration. After you make the cake freeze it for at least 30 minutes before frosting (I freeze mine overnight). This cake is soft and if you don’t freeze it, frosting it is impossible. I also find that doing a crumb coat (a thin layer of frosting) and then putting it back in the freezer for 30 minutes before fully frosting it is the best way to go. I know that can sound a little confusing so let me make it simple.

Bake and cool cake

Wrap cake tightly and freeze for at least 30 minutes

Apply a crumb coat 

Put back into freezer for another 15-30 minutes

Finish frosting

Top it off with the chocolate glaze

Got that? After I put on the chocolate glaze I put it in the refrigerator and let the frosting and chocolate set. Make this for the peanut butter lover in your life, they will be eternally grateful.

Chocolate Peanut Butter Cake
Serves 12
Print
Ingredients
  1. 2 cups all-purpose flour
  2. 2 1/2 cups sugar
  3. 3/4 cup unsweetened cocoa powder, preferably Dutch process
  4. 2 teaspoons baking soda
  5. 1 teaspoon salt
  6. 1 cup canola oil
  7. 1 cup sour cream
  8. 1 1/2 cups water
  9. 2 tablespoons distilled white vinegar
  10. 1 teaspoon vanilla extract
  11. 2 eggs
Instructions
  1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
  2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually stir in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
  3. 3. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
  4. Put into freezer for a least 30 minutes.
  5. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the peanut butter frosting evenly over the top. Repeat with the next layer. Place the last layer on top and apply crumb coat. Put back into freezer for another 15-30 minutes. Remove from freezer and use the remaining peanut butter frosting to frost the entire cake.
  6. To decorate with the chocolate peanut butter glaze slowly drizzle the glaze just on the top of the cake. Using a spoon, slowly make circular motions around the top of the cake, starting in the middle and making your way to the edge of the cake. Once the glaze is at the edge keep using a circular motion to push the glaze in drips over the side.
  7. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.
Notes
  1. This is a very rich cake. Start with a small piece and a big glass of milk.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Quirks and Twists http://www.quirksandtwists.com/

Peanut Butter Frosting
Print
Ingredients
  1. 10 ounces cream cheese, at room temperature
  2. 1 stick (4 ounces) unsalted butter, at room temperature
  3. 5 cups confectioners’ sugar, sifted
  4. 2/3 cup smooth peanut butter
Instructions
  1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.
  2. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy- 3 to 4 minutes.
  3. Add the peanut butter and beat until thoroughly blended.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Quirks and Twists http://www.quirksandtwists.com/
Chocolate Peanut Butter Glaze
Yields 1
Print
Ingredients
  1. 8 ounces semisweet chocolate, coarsely chopped
  2. 3 tablespoons smooth peanut butter
  3. 2 tablespoons light corn syrup
  4. 1 cup half-and-half
Instructions
  1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
  2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Quirks and Twists http://www.quirksandtwists.com/

Painted Pumpkins |Quirks and Twists|

Halloween is around the corner so it’s time to pull out your pumpkins and get a little creative. Instead of doing the usual carved jack-o-latern, we decided to pull out our paint markers.

Painted Pumpkins |Quirks and Twists|

It is pretty simple. We used a pencil to outline a general design. Once we had an outline, we traced over it with the paint markers. That’s really all there is to it.

Painted Pumpkins |Quirks and Twists|

Painted Pumpkins |Quirks and Twists|

You can really get detailed or go as simple as you’d like. We stuck to black and gold but have seen people get good results with blues and greens and even henna paint. 

Painted Pumpkins |Quirks and Twists|

 

  • Tam

    I’m getting out my markers today, what a neat idea!ReplyCancel

Chia Apple Muffins |Quirks and Twists|

After a quick scroll down your Facebook news feed it is very apparent that everyone loves fall-the pumpkin flavored everything, the pretty leaves, the ciders, apple picking, football games. It is hard to avoid. And who would want to? A nice fall day with a latte in hand is hard to beat. 

Chia Apple Muffins |Quirks and Twists|

This muffin recipe turned out to be one of my favorites. There are a lot of fall flavors mingling around, they are on the healthier side of the spectrum, and they are perfect to grab in the morning and enjoy with a cup of coffee. I know some may ask “No pumpkin? A fall food without a stitch of pumpkin??” I know. The horror. But I promise you will get your fall fill and the pumpkin will not be missed. 

Chia Apple Muffins |Quirks and Twists|

The chai spices are really what won me over. I love chai tea. It is my go-to hot drink of choice so adding the spice to a batch of muffins was a no brainer. Just a helpful tip, keep them refrigerated. There are chunks of apple in there and they will go bad somewhat quickly unless you refrigerate them. Or you could eat them quickly. That would work too.

Chia Apple Muffins |Quirks and Twists|

What is your favorite fall recipe? Share with us below or over on our Facebook page! 

Chai Apple Muffins
Yields 12
Print
Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1/4 cup chopped walnuts
  2. 3/4 cup plus 2 tablespoons packed brown sugar
  3. 1/2 teaspoon ground cinnamon
  4. pinch of salt
  5. 1 cup all-purpose flour
  6. 1 cup whole wheat pastry flour
  7. 2 teabags of chai tea ( I used Twinings chai tea)
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon fine salt
  10. 1/4 cup canola oil
  11. 2 large eggs
  12. 1 cup unsweetened applesauce
  13. 1 teaspoon vanilla extract
  14. 3/4 cup low fat buttermilk
  15. 1 Golden Delicious apple, peeled, cored and finely diced
Instructions
  1. Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
  2. For the topping, in a small bowl, mix together the pecans, 2 tablespoons of the brown sugar the cinnamon and the pinch of salt.
  3. For the muffins, cut open the tea bags and pour the chai tea into a medium bowl. Add the all-purpose and whole wheat flour, baking soda and salt. Whisk together.
  4. In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
  5. Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
  6. Pour the batter into the prepared muffin pan and sprinkle with the walnut mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20-25 minutes (mine were ready at 20 minutes).
  7. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Notes
  1. Once cool keep refrigerated to extend shelf life.
Adapted from Ellie Krieger: Food Network
Quirks and Twists http://www.quirksandtwists.com/