Comfort foods and cupcakes something to look forward to in new season

I ’m so excited about the change of the seasons! I love fall.

I prefer to wear jeans, boots and a sweater to shorts and a tank top. I love the cooler weather and the opportunity to snuggle under a blanket. Soup and cider and Geaux Tigers! I would say I love the changing leaves, but I have long since learned that in Louisiana the leaves just mostly turn brown and crunch to the ground.

My excitement was out of control as the cooler temps started to show their autumn loveliness to us in the middle of September. I couldn’t wait to throw on a flannel and drink something hot. My sweet mother-in-law’s birthday fell right in the middle of that cool weekend, so I decided to jump right into fall with a cozy dinner party with comfort food to boot.

Honestly, this could be considered a “best of ” my Pinterest experiments so far. I made white chicken chili in the crockpot and pumpkin pie cupcakes – one of the best things I have ever made – which we all know really isn’t that big of deal to everyone out there who are stellar cooks, but for me, it was like Julia Child smiled down on me for one day.

The white chicken chili is something I’ve been making for a while, and my husband Eric said it’s his favorite thing I’ve put in a bowl.

It’s so easy it should be criminal. You need a package of chicken breast filets, two cans of Great Northern beans, one can of diced chilies and one can of whole kernel corn. I put the chicken in the pot first, then drain the beans and the corn and pour them on the chicken, followed by the diced chilies. Then in a bowl mix together one can of chicken broth, a can of cream of chicken soup and a package of taco seasoning. I prefer the hot and spicy seasoning to give the chili a better kick. Pour the mixture on top of what’s already in the crock pot, pop on the lid, and let that slow cooker work its magic. I usually try to do mine for at least seven hours on low, but have many times been in a pinch and cooked it in three hours on high. The truth is it’s always better when it’s cooked slower and longer. When it’s done cooking, pull the chicken out and shred it into bite sized pieces. Return the chicken and add an 8-ounce carton of sour cream and stir. We eat it with shredded cheese and tortillas. It’s so good. Spicy and creamy and just, well, comforting. The best part is all you have to do is throw all the stuff together and flip a switch. That’s the perfect recipe.

I could write a whole article about the accompanying pumpkin pie cupcakes I loved them so much. I was actually proud of these suckers. I created a Pinterest board named “Pumpkinpalooza” in which I search for the best pumpkin recipes in preparation for a fattening fall. These stood out to me when I decided to go pumpkin for the birthday party.

These weren’t as much cupcakes as little ... well ... personal-sized pumpkin pies. The outside had a cake-like crust, and the inside was almost like a soufflé.

I was a little worried about them when I pulled them out of the oven since normally I would check them with a toothpick to make sure they’re done, but I couldn’t really do that with these since they weren’t really cake in the middle. I just hoped the 20 minutes the recipe called for was going to be enough. It was! I topped them with whipped cream and a dusting of pumpkin pie spice. If you want to be the star baker at your holiday gatherings in a month or so (or if you’re like me and you’re fallobsessed), I highly recommend these little fistfuls of pure happiness.

The only thing wrong with the recipe is that it only makes 12 cupcakes; I’ve never seen people so sad that there weren’t more treats. I suggest you double the recipe. If you would like to try making pumpkin pie cupcakes, please feel free to email me at [email protected] and I would be happy to send you the recipe. I will probably be busy wearing a turtleneck and riding boots, stuffing my face with chili, cupcakes and hot cider – even if it’s in an air-conditioned house. Bring on the cold, Mother Nature.