Breckenridge in the Fall

It's hard to believe that the leaves have fallen so fast.  It seems like I was eagerly anticipating the leaves changing colors and then today I looked outside and noticed that most of the trees are naked....the landscapers didn't even leave them on the ground for awhile.  Sad indeed. 

I did get a chance to spend a weekend up in a Breckenridge a few weekends ago with some friends.  The Colorado Rockies miss all of those vibrant colors that other areas see during fall, but we sure do have yellow aspens everywhere.  

While we stayed in Breckenridge, we did head over to Frisco the first morning.  We could pretend it was for the foliage or the cuteness of the town, but really it wasn't.

It was for important things like brekkie at the Butterhorn.  If you are in the area, they have a phenomenal breakfast...and even lunch.  This was the first restaurant Brooklyn ever had lunch at. Yes she did--10 week old puppies are allowed on restaurant patios because who can say no to puppies? 

After breakfast we headed up for a little offroading.  So, epic fail here.  Number 14 on my 101 on 1001 was to drive my Honda to 100,000.  Well, she's only at 43K and look who came to live at my house.  This is the before picture...such shiny tires.  

And this is her initiation into the great outdoors.  

Luckily I had some help...who knew offroading actually required more than accelerating and braking?  Well it definitely does...I heard many, many hours of "accelerate, brake, left, right, left, coast, up on the clutch, put your clutch in, let your clutch all the way out...yes without accelerating, left, crawl, shift into 3rd just as you hit the puddle."   Sometimes I even needed some extra help and direction.  Brave man to guide from the front of the vehicle. 

 I'm pretty sure I'll need a few more lessons but I have to admit, I kind of want to drive over the tops of curbs and medians all the time.   

After the mental exhaustion of driving over the top of things, we walked through downtown Breckenridge. I believe they started making snow pretty recently at some of the resorts--but I love the town just as much in the summer and fall as in the winter.

The world's cutest little Starbucks on main street in Breck. 

Pumpkin Poppers

The happiest of baking seasons is upon us...fallpumpkinthanksgivingchristmas baking season. It's one of my favorite kitchen seasons of the year and I don't think it's just me.  There's just something about that first turn of the weather that seems to have everyone jumping in the kitchen.  The pinterest pins of fall baking goods seems to have grown exponentially and I'm constantly torn on what to make next. 

When I saw these pumpkin poppers, I knew they were it--no need to keep looking.  They were moist and cinnamonny and perfectly bite sized.  Nothing bad going on here.

They start out as little mini muffins baking in a little mini muffin pan and then when they come out of the oven they are dipped in butter and then cinnamon and sugar.  I'm not going to say no to that. 

Many say they prefer smaller sizes because of the portion control.  I find that small bite size foods cause me to mindlessly eat more.  Case in point...two poppers dipped and placed on the plate.  Two poppers eaten before the next is even rolled.  

These were pretty awesome and definitely a keeper.  I'm already planning the next batch with a swap out of the cinnamon sugar coating for a donut glazed icing.  Thank you Pinterest. 

Pumpkin Poppers

adapted from Domestically Speaking

Ingredients:

1 cup flour

3/4 cups whole wheat pastry flour (plus 2 tbsp if at high altitude)

2 teaspoons baking powder
1/2 teaspoon salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 pumpkin puree
1/2 cup milk

For cinnamon sugar coating:
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees and prepare mini muffin pans.  (I made about 36 mini muffins with this recipe)
2. Whisk together dry ingredients in medium sized bowl.
3. In a large bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
4. Pour the dry ingredients into the wet ingredients and mix gently until it’s just combined
5. Fill mini muffin cups 3/4 full and then bake for 10-12 minutes
6. While they’re baking, melt butter and in a small bowl combine sugar and cinnamon
7. Let the poppers cool for a few minutes and dip in melted butter. Roll immediately in cinnamon and sugar.

Buffalo Chicken Enchiladas

Nothing new to see here folks...buffalo chicken enchiladas have been done a billion times before.  But if you haven't tried them yet and you like enchiladas and/or buffalo wings...this recipe should definitely get a chance to prove itself in your kitchen.  Tangy spicy buffalo sauce....heck, who am I kidding?  That's what it's all about in my book.  Yes there's chicken.  And some cilantro.  Even some black beans and cheese.  But really these are all about that awesome buffalo sauce.  

I adapted the recipe slightly to include black beans and a big 'ole scoop of greek yogurt for a little extra creaminess inside. 

Enough said right? 

Buffalo Chicken Enchiladas
adapted from The Novice Chef's version

6 flour tortillas (I had spinach ones)
14 ounce can red enchilada sauce
1/2 cup buffalo wing sauce
2 large boneless, skinless chicken breasts, cooked and shredded
3 chopped green onions

1/3 cup greek yogurt
1 1/2 cup shredded colby jack cheese

1 15 oz can black beans, drained and rinsed
1/4 cup fresh cilantro, coarsely chopped plus additional for garnish

Directions:

1. Preheat oven to 350 degrees. Prepare an 8x10 casserole dish with non-stick spray.
2. In a medium bowl, mix together enchilada and buffalo wing sauce...stopping to taste and adjust as you go. Add more or less buffalo sauce to your taste.
3. In a large bowl, toss together shredded chicken, green onions, 1/3 cup greek yogurt and 1/4 cup cilantro. Pour in 1/2 cup of the enchilada sauce mixture and stir until combined.
4. Separate cheese into two 3/4 portions--one for the filling and one for the topping.
5. Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/6 of the black beans and then 1/6 of the chicken mixture. Sprinkle 1/6 of one of your cheese portions over chicken before rolling tortilla up. 
6.  Roll the tortilla and place it seam-side down in the dish. 
7. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and top with the remaining 3/4 cup cheese.
8. Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven top with cilantro and serve.