Ch ch ch ch changes! It's in the air!!

Fall is often the time when people begin to change things out.

Summer bags are cleaned and gently placed in their dust bags and the fall/winter bags taken out and brushed off.

Shorts and Tanks are put away in favor of Jeans and Cozy Sweaters.

Summer weight comforters are exchanged for the cozy, cuddly warmth of winter/fall comforters. And maybe an extra blanket hanging around for when the window is open and things are quite brisk.

Summer decorations are exchanged for fall themes. Colored leaves, pumpkins, all things Fall.

Summer highlights are looking a little much so a girl decides to darken them. To fit more feel of fall. I've touched on that recently (see picture in prior pic and you'll see what I want) and will get there myself, it is just a matter of the time, the who and the what in the world will I be doing??

This time of year also heralds my return to comfort food. I slip away from salads and salads and more salads and grilled chicken and pork chops and I return to the comfort food.

We've spoken of it before...Macaroni and Cheese, Chicken & Dumplings, Stews, Braised Ribs, Roasted Chicken, Roasted Root Vegetables. I can go on and on.

Most of the time my food rambling centers on main meals - the big ones that tide people over at the end of a long day. These meals warm people's bellies and their hearts. They're the kind of meal you want to savor with warm fuzzy socks on.

Lately though I've been craving breads. It has to do with the way I'm made up. When I'm stressed (and we know I have been) I want carbs.

Gooey, taste yummy carbs = Comfort Food

So to satisfy the urge I've made Garden Harvest Cake.

So super yummy and so so easy. You're welcome in advance.

From Cooking Light

Garden Harvest Cake

Ingredients

• 4 1/2 ounces all-purpose flour (1 cup)
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup grated peeled Granny Smith apple (about 1 medium)
• 1/2 cup grated carrot (about 1 medium)
• 1/2 cup shredded zucchini
• 1/4 cup chopped walnuts, toasted
• 1/4 cup canola oil
• 1/4 cup nonfat buttermilk
• 2 large eggs
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk.

3. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well.

4. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk.

5. Add egg mixture to flour mixture, stirring just until combined.

6. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray.

7. Bake at 350° for 50 minutes or until a wooden pi.ck inserted in the center comes out clean.

8. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

Happy Wednesday, y'all!! Friday can't get here fast enough!!