Next day Mark and I came up with a fair compromise.. he wanted to go out to brunch and I had been begging to go to an apple orchard and go apple picking (a tradition that is not very common in NC! There we pick strawberries :)) Anyways, we had a lovely little brunch on a rainy Saturday afternoon in Uptown; that only cost us $140....thanks to a silly parking ticket for not having my front license plate posted. We've been meaning to do it, but the car was bought in KS where they don't have front license plates, and we've been afraid to drill into the car, but this may be the catalyst. Mark looked in his "hardware" haha... and he did not have the screws we needed. So we will be getting those soon. Luckily to cheer us up we had our precious nephew Max come over... yes we are wearing our beautiful sweats.
Luckily, the apple orchard was much more successful. We made it to a less comercialized one in Stillwater, where there was no entrance cost and $7 for 1/4 peck... not a bad price for 15-20 apples! We made it there on their last apple picking day, and Cici ate enough apples off of the ground to pay for double what we got. I've been hoping to make something with the apples, but after making all the cupcakes this weekend (I also made some GF pumpkin cupcakes..recipe below! So good Mark ate them!) I don't feel like I should make anything else yet!
I'm looking forward to a nice three-day week up ahead. Heading to NC on Thursday :) and looking forward to a weekend of Wake Forest Football Game with some suities, seeing fall happen all over again, walks with my family, visiting relatives, potential trip to the mountains, Thanksgiving dinner and getting to see the full-grown pup! Can't wait and the only thing that would make it better would be to be bringing along the man. I guess I'll just leave him here to have fun and hang out with "his" friends.
GF Pumpkin Cupcakes:
Ingredients
For cupcakes:1/3 cup oil
1 cup sugar
1/4 cup nondairy milk (soy, almond, or rice)
1 teaspoon vanilla extract
1 1/4 cups Bob's Red Mill Gluten-Free All Purpose Baking Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
1 cup canned pumpkin
1/2 cup chocolate chips
For glaze:
1/4 cup brown rice syrup or honey
1 tablespoon margarine or coconut oil, melted
1/2 teaspoon vanilla extract
Pinch ground cinnamon (optional)
Directions
- To make cupcakes: Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.
- Whisk together oil, sugar, nondairy milk, and vanilla. Sift in flour, baking powder, baking soda, cinnamon, and salt. Gently whisk flour mixture until well combined. Fold in pumpkin, but do not overstir or the batter will become gummy. Fold in chocolate chips.
- Fill liners two-thirds full. Bake for 24-26 minutes or until toothpick comes out clean. Transfer to a wire rack to let cool completely.
- To make icing: Whisk together rice syrup, margarine, vanilla extract, and cinnamon in a small bowl. Using a fork, drizzle icing atop completely cooled cupcakes.

