No, I am not a lifestyle blogger, and this isn’t a lifestyle blog. However, I do enjoy writing a favorites/essentials post every once in a while. I have nothing against lifestyle blogs, lifestyle blogging isn’t for me. Without further ado here are my fall favorites:

Reading- There is nothing better than cozying up with a good book in the fall, or an entire list of  books.

Baseball- If I could watch baseball all year, I would, it’s definitely my favorite sport to watch. I love watching baseball in the spring and summer, but there’s just more excitement in the fall because of the post season.

Tea- Some of my favorites are Pumpkin Chai, and Honeycrisp Apple from David’s tea and Teavana’s Rooibos Chai is always a staple.

Leggings/yoga pants/skinny jeans- These are definite fall staples, all three can easily be dressed up or dressed down.

Sweaters and hoodies- there is nothing better than a cozy sweater or sweatshirt

Footwear- Due to where I live, there are times when I can still wear flip flops late into October, but when it is time for the flip flops to be put away, I turn to my Chuck Taylor’s, Uggs and Beans (those are the classic LL Bean Bean Boots for non-New Englanders).

Flannels- The ultimate fall wardrobe staple

Pumpkin- Like I mentioned above, I love pumpkin tea, pumpkin spice scented oil, and I recently made Pumpkin Pie Frozen Yoghurt and it is delicious. You can find the recipe below.

To make the frozen yoghurt I used the following recipe from the Cuisinart Recipe Booklet:
Simple Vanilla Ice Cream
*1 cup whole milk- I used Fairlife 2% lactose-free milk
3/4 cup granulated sugar
Pinch salt
*2 cups heavy cream- I used 2 cups of Chobani Plain Vanilla Greek Yoghurt
1 Tablespoon pure vanilla extract

For the pumpkin, I used one can of pumpkin pie filling and pumpkin pie spice. You don’t have to use a full can, you can use as much or as little as you like.

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the yoghurt and vanilla, pumpkin pie filling and pumpkin pie spice. Cover and refrigerate 1 to 2 hours, or overnight.

2. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.