The Three F's...Fall, Family, and Food!

Yes, I know, Fall hasn't "officially" arrived but school is in full swing again, we've been blessed with cooler weather, the stores are all decked out in fall colors and I know the foliage in NW Arkansas will turn brilliant colors in the next few weeks. So...for me it's FALL!!!!

Inspiration Point, AR

This weekend we had the opportunity to go "harvesting" to some great places around Eureka Springs, Rogers, and Springdale. I have recently acquired a couple of vintage Starburst pattern glasses that my mom got from oatmeal when I was a child and now I am obsessed with finding more! Today I feel I hit it big and found these!!

While I know these aren't super valuable, I'm so excited to begin this collection. They just give me a great feeling of family heritage and childhood memories. I can't wait to find more!!!

Now that I'm in the spirit of Fall, I had an overwhelming desire to make something with apples, cinnamon and caramel! Inspired by a recipe I found on Pinterest (of course!) I made these yummy and super easy Caramel Apple Walnut Cinnamon Twist! They were A-MAZING...or so my husband proclaimed! So here is what I did...or some would call it my "recipe." I prefer to just call it a guide because you can make it your own very easily! :)

Caramel Apple Walnut Cinnamon Twist

1 can Pillsbury Caramel Rolls

1 medium apple (pick your favorite)

1/4 c finely chopped walnuts

1/2 c brown sugar

1/8 c water

1 T. brown sugar Karo syrup

Cinnamon

Extra fine sugar (or regular would work also)

Preheat oven to 350 degrees. Chop apple into small pieces. Place chopped apple, walnuts, brown sugar, water, and Karo into small saucepan and cook until the mixture thickens (I probably cooked it 10 minutes at a pretty good boil) stirring almost constantly. When this is done set it aside and butter or spray a 12 cup muffin tin. Divide the apple/nut mixture evenly into the prepared muffin tin. Open the can of Pillsbury Caramel Rolls and set the caramel aside. Unroll each roll and pinch off about 2 1/2 inches or so from each roll to enable there to be 12 rolls instead of the eight given in the package. Take each unrolled piece and twist it like you would a bread stick and place it on top of the apple/nut mixture. Piece together two of the pinched off pieces to complete each of the last four muffin tins. Sprinkle cinnamon and extra fine sugar (just however much you would like...depends on your taste) over the dough and bake for 15 minutes or until brown. Let cool for 5 minutes and invert onto a large platter or do like I did and just use foil! :)  Divide the caramel icing among the 12 muffin twists. The warmth of the rolls will melt the icing! 

This was my variation...I am sure you will put your own twist on this and I really hope you will share with me when you do! 

Happy Harvesting!!