Summer has said its final goodbyes.
I know this because for the first time in months, I took a shower with hot water. Blissful, unrelenting, HOT water.
I know because I turned on my oven and filled my rooms with baking cinnamon and didn’t break a sweat.
I know because now I have to sleep with two quilts.
Oh all the guilty pleasures of Autumn! I waste no time too. I am all to quick to cut the ties with hot weather, sticky hairdos, and awkward sunburns.
Neck scarves, Peacoats, and socks! Goodness, i love me a good pair of wool socks.
I want to simmer stock for hours and eat half a pan of cheese grits.
These are liberties I forget when distracted during Platinum Summer. Its a dazzling beast. Which is fine. But now, the light grows golden and sleepy, and the world sits full and ripe just in time for harvest. And soon the colors will lift out of the depths and fill our world with magic. My first full New England fall. I am holding my breath, camera poised.
Here are some picks of Indian Summer Flowers and Cinnamon Roll Muffins.
Both equal satisfying though, if forced to choose, i’d pick the bread. Every time. No questions asked.
Cinnamon Roll Muffins:
from Joy the Baker
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom
1 cup powdered sugar
1-2 tbsp milk or cream
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Divide the batter between 12 greased muffin cups. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave