i'd rather be baking

A couple of months ago, when my local Walmart had zero cans of pumpkin and blogs were buzzing about the so-called shortage, I stocked up on a few cans as soon as I could find them. I’ve been working my way through them slowly but surely, as you may have seen.

The beauty of canned pumpkin is that the average can contains quite enough for several batches of goodness. And when I came across this glorious-sounding recipe, it seemed like the perfect use for the half-full can sitting in my refrigerator.

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People, sometimes I make things too complicated. Seriously.

This weekend was a prime example. Due to an excellent price at Sam’s, I now have cranberries coming out of my ears and kind of need to start using them. And for some reason, nearly every recipe I could find that sounded remotely yummy was heavily dependent on the presence of some form of orange (be it juice or zest), and I just wasn’t interested in going to the store for one orange.

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This time of year I can’t seem to leave the grocery store without at least a handful of apples and often a three-pound sack. And when the Granny Smiths (my personal favorite) drop down to the neighborhood of $1/pound, I’m a goner.

I eat the vast majority of these apples sliced or simply out of hand, but I do love baking with them. I stumbled across this recipe while researching road bikes (of all things), and it’s a remarkably healthy one. There’s just enough butter present to make it hearty and satisfying, but the apples, oats, and pecans contribute the real flavor and, beautifully, lots of yummy vitamins.

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We have some serious pumpkin love around here and in fact, I try to restrain myself from breaking out the spicy-sweet recipes until October arrives. But when it does, boy am I ready.

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