On a recent October walk, nature gave me several beautiful reasons to slow down and look around. Near the pine trees, I noticed a few mushrooms rising from the forest floor, tucked between fallen needles and autumn grass. Their delicate shapes and earthy colors caught my attention, reminding me how much beauty can be found in the quiet corners of the woods. Sometimes the smallest discoveries are the ones that make an ordinary walk feel special.
When I looked toward Table Rock Mountain, the wind swept quickly across the landscape. Clouds raced through the sky while the mountain remained calm and steady beneath them. The trees danced and swayed in the wind, creating a beautiful contrast against the stillness of the mountain. It was one of those autumn scenes that changed from moment to moment.
“While the trees danced with the wind, the mountain stood quietly, reminding me that nature finds beauty in both movement and stillness.” —Debra Roinestad
Before my walk ended, I looked up and saw the first-quarter moon shining in the blue sky. During one simple walk, nature reminded me to look down at the forest ground, outward toward the mountain, and finally up toward the moon. There is always something beautiful waiting to be noticed.
Why collect one acorn when you can grab the whole bunch? 😂 This squirrel made a close-up appearance on our wildlife camera at the cabin, showing off an autumn haul that certainly looks like a woodland jackpot.
Eastern gray squirrels sometimes clip acorn-laden oak twigs and gather the fallen acorns to store for later. Some buried acorns remain uneaten and sprout into new oak trees—a little winter preparation that also helps the forest grow!
Watch the reel below for this squirrel’s big jackpot moment. 🌰 🐿️
Taking a break from the acorn hunt to strike a pose. Photo by Chandler Cruttenden
Fun Facts about Eastern Gray Squirrels
An eastern gray squirrel mother usually has two to four babies per litter and can have two litters a year. She raises her little ones herself until they’re ready to venture out on their own at around three months old.
Usually 2–4 babies per litter.
Females can have two litters a year, so a mother having both could produce about 4–8 babies annually. Some have only one litter.
Mom raises the babies herself; the father doesn’t help with their care.
Young squirrels usually become independent around 12–14 weeks.
Whether gathering acorns or making a surprise appearance on our wildlife camera, the squirrels at the cabin always give us a reason to smile. Here’s to autumn’s little treasures—and a squirrel who seems to have hit the jackpot!
Thanks for sharing this woodland moment with me. 🧡
Since it’s apple season, I’m celebrating with an easy apple pie here at the cabin. Tender apples, warm cinnamon, and a golden crust make this a cozy dessert for a crisp fall day.
Using canned sugar-free apple pie filling keeps the preparation simple, with a little Splenda for extra sweetness. It’s an easy way to bring those familiar fall flavors to your table.
No-guar-added apple pie fillingGluten-free pie shells
🍒 More pie to love: If you’re craving a fruity dessert, be sure to try my Cherry Pie recipetoo!
This easy sugar-free apple pie combines canned sugar-free apple filling, warm cinnamon, and a golden, flaky crust. A cozy dessert made with simple ingredients—perfect for autumn baking.
¼teaspoon ground cardamom or ground ginger(adds extra warmth)
Almond Flour Topper
1¼cupsalmond flour
2tablespoonsSplenda
2½tablespoonscoconut oil
1largeegg
½teaspoon vanilla extract
¼teaspoon cinnamon powder
Optional:
You may use the same almond flour mixture to make the bottom crust instead of using a frozen pie shell.
Method
Defrost the frozen pie crust on the counter for about 15 minutes. If the pie crust comes in a foil pan, keep it in that pan and place it on a baking sheet. Remove all plastic wrapping.
Prepare the Filling:
In a bowl, combine the apple pie filling, Splenda, cinnamon, vanilla, and almond extract. Add the optional spices if desired.
Spread the filling evenly into the unbaked crust.
Make the Almond Flour Topper:
In a bowl, whisk together the almond flour, Splenda, and cinnamon.
Add the egg, vanilla extract, and coconut oil. Mix until a soft dough forms.
Roll the dough between two sheets of parchment paper to about 1/8 inch thick.
Remove the top sheet of parchment.
Using a flower-shaped cookie cutter, cut out the center of the dough to create an opening. You can also use an adorable leaf-shaped cookie cutter.
Carefully lift the dough using the bottom parchment sheet and place it over the cherry filling. Center the floral cut-out shape on the pie. Slowly peel away the parchment and trim the edges.
With any leftover dough, roll out small pieces, cut additional floral shapes, and place them around the edge for a decorative border.
Bake:
Bake at 350°F for 40 minutes, or until lightly golden on top. Loosely cover the crust edges with foil if they brown too quickly.Allow to cool before slicing.
Notes
Recipe note:
Fridge: Keep covered and eat within 2 days, since it uses a sugar substitute.
Thaw: Overnight in the refrigerator.
Freezer: Wrap tightly, whole or in individual slices, and use within 2 months for best quality.
Wishing you a cozy autumn filled with sweet moments. Happy baking! 🍎
A Carolina chickadee perches against a brilliant blue sky. Photo: Joshua J Cotten.
One of my favorite things about our wildlife camera is discovering moments that happen too quickly to notice. This time, I caught a Carolina chickadee in flight and paused the video to create a freeze frame. With its wings raised and tiny feet dangling, this little visitor looks almost suspended in the air!
This freeze frame preserves just a fraction of a second, but it inspired me to learn more about this busy woodland bird. Although it doesn’t reveal exactly what the chickadee was doing, it offers a wonderful glimpse of life in motion.
Carolina chickadees have black caps and throat patches, white cheeks, gray backs and wings, and pale undersides. Measuring roughly four to five inches long, they are small birds with rounded heads and plenty of energy. They live in the Southeast throughout the year, so our autumn visitors may remain nearby through winter.
For a closer look at chickadees and their fascinating behavior, enjoy this video from Lesley the Bird Nerd. It offers a broader introduction to these lively little birds.
Video: Lesley the Bird Nerd Chickadees—The Smart Tough & Friendly.
Busy Little Woodland Acrobats
If you watch a chickadee among the branches, you may see it hanging upside down while searching leaves and bark for insects and spiders. These birds can also briefly hover to collect food or catch an insect in flight.
A Carolina chickadee clings to textured tree bark, exploring its nooks and crevices. Photo: Joshua J Cotten.
At a feeder, a Carolina chickadee often collects one seed and carries it to a separate nearby branch. There, it holds the seed against the perch with its feet and pecks it open—a clever technique for such a tiny bird.
A Carolina Chickadee stops by for a bite at the feeder. Photo: Joshua J Cotten.
Insects and spiders remain important foods through much of the year. During winter, seeds and other plant foods make up a larger share of the chickadee’s diet. Carolina chickadees also store food and return to retrieve it later, creating little hidden reserves.
Outside the nesting season, chickadees become familiar members of woodland feeding groups. Their winter flocks may contain two to eight Carolina chickadees, with tufted titmice, nuthatches, and other birds joining them as they travel through the trees.
Discover more about chickadees in 5 Things You Didn’t Know About Chickadees! from Badgerland Birding.
Video: Badgerland Birding. 5 Things You Didn’t Know About Chickadees!
Listen for the Carolina Chickadee
Sometimes you’ll hear a Carolina chickadee before you spot it! Listen for its quick “chick-a-dee-dee-dee” call and its whistled song, which often has four notes.
The video below, from Navarre’s Wild Shots, shares examples of Carolina chickadee calls and sounds to help you recognize this little woodland neighbor.
Navarre’s Wild Shots, 5 Chickadee Sounds
Fun Fact: John James Audubon named the Carolina chickadee while he was in South Carolina!
John James Audubon with a Carolina chickadee, the bird he named while visiting South Carolina.
This tiny visitor reminded me to pause and look closely. Around the cabin, even a split second can become a moment worth sharing. 🍂🐦❤️
Last year, I shared my savory phyllo meat triangles, inspired by my grandmother’s kitchen. This autumn, I wanted to give those familiar golden triangles a sweet and seasonal twist.
These crispy apple phyllo triangles are filled with warm apples, raisins, walnuts, and cinnamon. They are reminiscent of apple strudel but have a lighter, flakier pastry.
A touch of maple syrup brings everything together, while the delicate phyllo pastry becomes crisp and golden in the oven.
I used three layers of phyllo dough for each set of triangles, lightly brushing each layer with coconut oil. I then cut the stacked sheets in half and folded them into triangles—almost like folding a little flag. The result is light, flaky, and crisp on the outside, with a warm, cinnamon-spiced apple filling inside.
For the filling, I cooked 3 chopped apples with raisins, walnuts, cinnamon, Splenda, a little coconut oil and a small drizzle of maple syrup. Once the mixture cooled, I spooned it onto the phyllo and folded each strip into a triangle.
Bake at 350°F for about 25 minutes, or until the phyllo is beautifully golden and crisp. Since every oven is a little different, I like to check them about halfway through.
They make a lovely autumn dessert or afternoon treat with a warm cup of tea or coffee. Serve them fresh from the oven with a light dusting of cinnamon, a spoonful of Greek yogurt, or simply enjoy them on their own. They are a cozy way to celebrate apple season.
Best apples: Granny Smith, Honeycrisp, Gala, Pink Lady, or Braeburn work well because they hold their shape during baking. For a nice balance of sweet and tart, try using a combination of Granny Smith and Honeycrisp apples.
Alternatives: Sugar-free maple syrup may be used in place of regular maple syrup.
For sweeter triangles, add 1–2 tablespoons of Splenda, or your favorite sweetener, adjusting to taste. You may omit it entirely if the apples, raisins, and maple syrup provide enough sweetness.
Keep the unused phyllo covered while you work because those delicate sheets can dry out quickly.
Storage: Store cooled apple phyllo triangles in an airtight container in the refrigerator for up to 3 days. For longer storage, place them in an airtight freezer bag and freeze for up to 2 months.
For the best crispness, reheat refrigerated triangles in a 325°F oven for 5–10 minutes or in an air fryer at 300°F for about 5 minutes. Frozen triangles can go straight into the oven or air fryer; just allow a few extra minutes and check as they heat. Avoid microwaving if possible, as it may soften the phyllo.
The ComfyCabin
Crispy Apple Phyllo Triangles with Raisins & Walnuts
Crispy, flaky phyllo triangles filled with cinnamon-spiced apples, raisins, and walnuts, with a touch of maple syrup for a cozy autumn treat.
½package of phyllo doughSave the other half; phyllo dough usually comes in two packages per box.
3medium apples, peeled and diced—Honeycrisp or Gala apples
½cupchopped walnuts
¼cupraisins
1teaspoon ground cinnamon
1teaspoon vanilla extract
1teaspoonlemon juice
2tablespoonsmonk fruit or your preferred sweetener
1tablespoonmaple syrup
2-3tablespoonsmelted coconut oil, for brushing
Optional: cinnamon or powdered sweetener for serving
Method
Heat 1 teaspoon of coconut oil in a large skillet over medium-low heat. Add the diced apples, walnuts, raisins, cinnamon, vanilla, and lemon juice. Cook 5-7 minutes, until slightly softened.
Add the maple syrup, remove from the heat, and allow the mixture to cool.
Preheat the oven to 350°F (180℃). Line a baking sheet with parchment paper.
Cut the defrosted phyllo dough in half. Stack the sheets together.
Using three sheets of phyllo dough, place about 2 tablespoons of apple filling in one corner. Fold the bottom corner diagonally over the filling to form a triangle. Lightly brush with coconut oil to help seal it, then continue folding the triangle upward, as if folding a flag, until you reach the end of the strip. Seal the edge with coconut oil.Keep the remaining phyllo covered with a kitchen towel so it does not dry out.
Place the phyllo triangle on the prepared baking sheet.
Repeat with the remaining phyllo and filling. Arrange the triangles on the prepared baking sheet and lightly brush the tops with coconut oil.
Bake for 25 minutes, or until the phyllo is crisp and golden brown. Because ovens vary, begin checking the triangles around the 15-minute mark.
Notes
Optional: For extra protein, serve with Greek yogurt for dipping.
Sometimes, the simplest recipes are the most comforting! These Easy Cheesy Baked Black Beans are warm, hearty, slightly sweet, and topped with delicious melted Mexican cheese.
This is one of those easy dishes that requires very little preparation but delivers plenty of flavor. The combination of tender beans, a rich tangy sauce, a touch of sweetness, and gooey melted cheese makes this dish perfect for a cozy autumn afternoon.
Serve these cheesy baked beans alongside roasted vegetables, grilled chicken, or a slice of toasted bread. They’re also wonderful on their own for a quick, satisfying lunch.
And the best part? You can make this recipe with regular or sugar-free ketchup and maple syrup. Use whichever you prefer!
A little comfort, a little cheese, and a whole lot of homemade goodness!
Happy cooking! ❤️
With love,
The Comfy Cabin
Easy Cheesy Baked Black Beans —Quick & Delicious Recipe
These easy cheesy baked black beans are sweet, smoky, and topped with melted Mexican cheese. Made with simple pantry ingredients, they're perfect for a cozy family meal or an easy side dish.
Drain and rinse the black beans, then transfer them to a small baking dish.
In a separate bowl, combine the ketchup, maple syrup, brown sugar, mustard, Worcestershire sauce, onion powder, smoked paprika, garlic powder.
Pour the sauce over the beans and gently stir until everything is evenly coated.
Cover the baking dish with aluminum foil and bake at 350℉ for 30 minutes.
Remove the foil, sprinkle ¾ cup of shredded Mexican cheese over the beans, and bake uncovered for another 5 minutes.
Allow the beans to rest for approximately 5 minutes before serving. Garnish with parsley, if desired.
Baking Tip: Every oven is different, so check your beans halfway through baking and adjust the cooking time as needed. Keep an eye on the cheese during the final few minutes to ensure it melts perfectly without overbrowning.
Notes
Kitchen Tip ❤️Feel free to use whatever beans or cheese you have in your pantry. You can also adjust the sweetness to suit your taste.Leftover StorageAllow the cheesy baked black beans to cool slightly before transferring them to an airtight container. Refrigerate promptly and enjoy within 3–4 days.ReheatingWarm in the microwave or oven until heated thoroughly. Add a splash of water if needed to keep the beans moist.FreezingFreeze for up to 2–3 months. For the best texture, freeze without the cheese and add fresh cheese when reheating.
As the season begins to change, the mountain becomes the perfect backdrop for everything we love about fall. The air turns crisp and cool, the leaves begin to loosen from the trees, and before long they are dancing through the breeze and covering the ground in shades of gold, orange, and red.
Even the sky seems to join in the celebration. During this time of year, we often see beautiful shades of pink, orange, purple, and yellow stretching across the evening sky. With Table Rock rising in the distance, those colors make the whole landscape feel almost dreamlike.
This video is a celebration of the season… a quiet moment to enjoy the mountain, the changing leaves, the autumn light, and that wonderful feeling that arrives when summer finally begins to let go.
One of my favorite things about living near Table Rock is watching the landscape change throughout the year. Every season has its own beauty, but autumn always feels a little extra special. There is something comforting about putting on a sweater, stepping outside into the cooler air, hearing leaves rustling underfoot, and watching nature slowly settle into a new season.
Autumn has a way of turning even the busiest woodland chores into something charming.
Outside the cabin, a little squirrel has been hard at work gathering nuts for the colder months ahead. With quick paws and a wonderfully determined expression, this tiny harvester searches through fallen leaves, selects the perfect nut, and hurries away to hide it in a carefully chosen spot.
Watch these cute squirrels busy at work preparing for autumn
I always find it comforting to watch squirrels prepare for autumn. The squirrels do not remember every hiding place. Those forgotten nuts may eventually sprout into new trees, making these lively little gardeners an important part of the forest.
While the leaves drift down and the air grows cooler, the squirrel follows an ancient rhythm: gathering what is needs and tucking it safely away. It’s a sweet reminder to slow down and notice the quiet rhythm happening all around us.
If you love a thick, chewy cookie loaded with chocolate and pecans, these High Protein Chunky Cowboy Cookies are such a satisfying treat. They’re made without butter and include oats, almond flour, Greek yogurt, and protein powder for a little extra staying power.
What I especially love about these cookies is the texture. They’re soft and chewy in the center with plenty of chocolate chips and crunchy pecans in every bite. Pressing a few extra chocolate chips and pecans into the tops before baking also gives them that big, bakery-style chunky look.
They’re simple to make, perfect with a cup of coffee or tea, and they make a cozy snack when you want something sweet without making a traditional butter-heavy cookie.
High Protein Cowboy Cookies – Chunky, Chewy & Butter-Free
Big, chewy, butter-free cowboy cookies packed with oats, chocolate chips, pecans, and extra protein.
Extra chocolate chips and pecans for the tops, optional
Method
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, combine the oats, almond flour, protein powder, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the egg, Greek yogurt, brown sweetener, and vanilla.
Add the wet ingredients to the dry ingredients and stir until everything is well combined.
Fold in the chocolate chips and chopped pecans.
Let the dough rest for 5–10 minutes. This helps the oats absorb some of the moisture and makes the dough easier to shape.
Scoop about 2 1/2–3 tablespoons of dough per cookie onto the prepared baking sheet.
Gently flatten each cookie until it is about 3 inches wide. Because these cookies are butter-free, they won’t spread very much on their own.
Press a few extra chocolate chips and pecan pieces into the tops for that chunky bakery-style finish.
Bake for 13–16 minutes, or until the edges are set and the centers are just lightly golden.
Let the cookies cool on the baking sheet for about 10 minutes before moving them.
Note: For even bigger bakery-style cookies: Double the recipe and scoop larger portions of dough for extra-thick, chunky cookies. You may need to add a few extra minutes to the baking time, so watch for set edges and soft centers.
Since autumn is only a few weeks away and cooler weather is around the corner, I decided to devote a blog post to black bears and their eating habits during the changing season.
While we’re starting to think about apples, pumpkin spice, and all those cozy fall foods, the black bears wandering past our trail cameras have something else on their minds—eating… lots of eating during their hyperphagia phase (an unusually strong increase in appetite)! Apparently, black bears have their own grocery list!
🛒 And What’s in the cart?
🌰 Acorns & nuts — Fall’s high-calorie favorite.
🫐 Berries & wild fruit — Whatever late-summer treats are still hanging around.
🐜 Insects — A little extra protein never hurts.
🌿 Plants & greens — Bears aren’t skipping the produce aisle!
🍎 Seasonal fruit — If nature is serving it, a bear may be interested.
Our trail cameras have been catching bears quietly wandering through the woods behind the cabin, sometimes after dark. I like to imagine they’re checking the aisles to see what September has stocked overnight.
And as fall gets closer, finding food becomes serious business for our furry neighbors.
So if you hear a rustle in the woods this September, somebody might just be out grocery shopping—with a shopping cart in tow. 🐻🛒🍂
Note:As always, we admire our bears from a safe distance and never intentionally feed them. Wild bears belong wild.
Warm Regards, Debra
Debra Roinestad
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