We arrived back in the rainy pacific northwest and I busied myself making earthy fall soup and autumn treats almost instantly. The rain has been coming down for days and we really don't mind...after weeks of 100+ degree days in Los Angeles, cozying up in a blanket and thick socks has been heavenly. Perhaps the grey weather will get old eventually, but for now it's nothing but soothing to my soul.
We celebrated our return with french press and pumpkin bread iced with a sticky maple glaze. Admittedly I went halfway homemade with this one, using a Trader Joe's pumpkin bread mix and making the glaze from scratch. Served warm, with cafe au lait: perfection. The maple glaze recipe is below - I suggest you put it on everything.
- 1 cup powdered sugar
- 4 tablespoons maple syrup
- 1.5 tablespoons milk
- 1 tsp vanilla
- sprinkle of cinnamon
Slowly mix all ingredients, adding more milk or powdered sugar to get desired consistency. Remove pumpkin bread from pan and let cool slightly. Glaze pumpkin bread & enjoy warm.