Popham Beach

Yesterday was a beautiful day here in Maine... I think it reached 60 degrees! Matt and I wanted to show Henry one of our favorite spots on earth..Popham Beach. So we packed up the car and headed north about an hour. It was a perfect day for a hike on the beach. There were tons of people out walking and playing in the sand. We even ran into some friends who were also out enjoying the day. We took Henry on a nice, long hike by the ocean which of course made him very relaxed and sleepy! On our way home we stopped in Bath to have lunch at a nice, little pub. It was such a perfect fall day! I hope you all enjoyed it as much as we did. Enjoy the pictures of Henry getting so big and looking more and more like a little boy these days.

I have included two recipes which I am making today (both from Stonyfield Yogurt webpage)...perfect for a fall harvest feast. I am really looking forward to gathering up all my recipes today to get ready for Thanksgiving. We are hosting here, so it should be an adventure!



Roasted Red Pepper Dip
Wonderful with veggies, pretzels or your favorite crackers, this creamy dip is rich with the robust flavor of roasted peppers.
makes: 16 servings
Ingredients
1- 6oz jar of roasted red peppers
1 small onion, peeled and halved
Cooking spray
1 whole head of garlic
1 cup Plain Oikos Organic Greek Yogurt
1/2 cup fat-free or reduced-fat cream cheese
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/4 cup chopped fresh flat-leaf parsley
Directions
Preheat oven to 400°F. Coat a baking sheet with cooking spray. Remove the skin from the head of garlic and wrap in foil. Place the garlic and onions on the baking sheet. Bake for 15 minutes turning onions over half way through. Remove onions and set aside. Return garlic and cook an additional 15 minutes.

Let garlic cool for 10 minutes. Separate the cloves and squeeze the garlic out, discarding skins.
Place roasted red pepper, onion and garlic in a food processor, process until fairly smooth. Add cream cheese, cumin, ground red pepper and process until smooth. Fold in yogurt. Spoon the dip into a bowl and stir in parsley. Cover and chill until ready to serve. Yields 2 cups. Serve with whole-wheat crackers or sesame breadsticks.

Spiced Apple Cake
Even a novice baker can make this delicious, quick and easy cake. Use any crisp and tart apples, like Cortland or Macintosh.
makes: 12 servings
Ingredients
2 cups sugar
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
4 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 eggs
1 cup vegetable oil
1/4 cup orange juice
1 cup Stonyfield Organic Lowfat Vanilla Yogurt
4 cups Granny Smith apples (4-6 apples) cored, peeled, and chopped
1 cup walnuts
Directions
Preheat oven to 325°F. Prepare a bundt pan with cooking spray. In a large bowl combine dry ingredients and set aside. In a medium-size bowl, whip eggs until frothy (3-4 minutes). Add oil, orange juice and yogurt. Mix together. Add wet ingredients to dry ingredients and fold together until well combined. Fold in apples and walnuts. Pour batter into cake pan. Bake for 1 hour or until toothpick inserted into the middle comes out clean. Let cool before removing from pan. Serve warm with a scoop of Stonyfield Organic Gotta Have Vanilla Frozen Yogurt.