I finally managed to take a photo of my pumpkin. It looks like someone has taken a few bites out of it already, but you get the idea.

It took me forever to get dressed this morning because all I wanted to wear was my blue plaid scarf and purple lip stick.

I’ve been living in nothing but dresses, leggings and boots, so pants were totally out of the question. I ended up with a super stretchy high-waisted royal blue skirt over a black tee. And of course black leggings and boots.

Last night, since I’d already eaten pizza at work (they always feed us on election night), I decided to try out a recipe for Pecan-Maple Sticky Rolls. I didn’t have any pecans on hand, so I changed the recipe a bit and added apples.

1 apple (I used Granny Smith) peeled and diced – the smaller the better
2 cups all-purpose flour
1/4 cup sugar – for the dough
2 tablespoons sugar – for apple mixture
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/2 sticks salted butter-1 stick cubed and chilled, 4 tablespoons melted
1 cup milk
1 teaspoon cinnamon
6 tablespoons pure maple syrup

Preheat the oven to 425°. Grease a 12-cup muffin tin with butter (or cooking spray).

In a food processor, pulse the flour with 1/4 cup of sugar, baking powder, baking soda and salt.

Add the cubed butter and pulse until it is the size of small peas. Add the milk and pulse a few times, just until a soft dough forms.

I mixed mine by hand which left me with a super sticky dough, so I added more flour until it held together.

Turn the dough out onto a floured surface and knead 3 times. Pat or roll the dough into an 8-by-12-inch rectangle.

In a small bowl, combine the diced apple, 2 tablespoons melted butter, 2 tablespoons of sugar and cinnamon. Spread all over the dough. Beginning at a long side, roll the dough into a tight cylinder and pinch the seam closed. Cut the dough into 12 slices.

Divide the maple syrup and the remaining 2 tablespoons of melted butter among the cups.

Bake for about 18 minutes, until golden; place a baking sheet below to catch any drips.

Invert the rolls onto a rack. Let cool for 5 minutes before serving. Makes 12 rolls.