Pumpkin Spice Syrup

Thanks To: Savvy Eats

Makes about 1 c.

2 T canned pumpkin puree
1/2 c sugar
1/2 c + 2 T water
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves

Combine all ingredients in a small saucepan. Bring to a boil over medium heat. Stir regularly to keep the syrup from burning as it reduces. The pumpkin will “melt” into the sugar + water. When it takes on the consistency and thickness of maple syrup, remove from heat and pour into heat-proof containers. Don’t let it get too thick, or it will be ropy and won’t blend into your drinks well. Refrigerate until needed.

Banana Bread Oatmeal

Thanks To: The Pastry Affair

Yields 2 servings

1 1/4 cup milk (soy or almond can be substituted)
1/2 cup (about 1 1/2) overripe bananas, mashed (you can slice the leftover 1/2 banana and use for garnish)
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup quick oats
2 teaspoons brown sugar

In a large saucepan, whisk together the milk, mashed bananas, and spices. Heat the mixture on medium heat. When it starts to boil, add the rolled oats and cook for 5 minutes, stirring occasionally, or until the oats are soft and the liquid has been absorbed.

Pour into a bowl, top each serving with a teaspoon of brown sugar, slices of banana, and enjoy your nice, hot, nutritious breakfast.

Baked Apple Chips

Thanks To: The Pastry Affair

Yields about 6 cups

6 medium-large apples (choose any varieties you wish)
2 tablespoons lemon juice
2 teaspoons cinnamon
2 tablespoons sugar

Preheat the oven to 225 degrees F.

Slice the apples thinly, approximately 1/8 inch thick (if you have a mandolin, now is the time to use it). Place the apple slices into a large bowl and mix in the lemon juice to prevent the apple slices from browning. Spread the apple slices in a single layer on a parchment covered baking sheet. Try not to overlap them. You must cover your baking sheets with parchment or your apples will stick to the pan. I learned this the hard way.

In a small bowl, whisk together the cinnamon and sugar. Sprinkle the cinnamon sugar mixture liberally over top of the slices. Bake in the oven for 1 1/2 to 2 hours. Every 30 minutes flip the apple slices over to ensure they bake evenly. You will know they are done when they are just at the point of browning. Allow the chips to cool completely on the baking sheet.


Store in an airtight container at room temperature. Now munch.

Homemade Apple Cider

Thanks To: The Pastry Affair

If you want to go the easy route, you can substitute the apples for 2 quarts apple juice, eliminate the water, and spice the juice as directed.

Yields about 2 quarts

17-18 medium-large apples
5 cinnamon sticks
10 cloves
1 teaspoon nutmeg
1 orange, not peeled, cut into slices
1/4 teaspoon ground ginger
2 cups water

Core and slice the apples into a large dice. Do not peel. By not peeling the apples, we can retain some of the nutrition value (and fiber!) that is in the apple peel for the cider. This will result in a darker shade for the apple cider, but it will taste the same and have more nutrional value. I can't say no to that.

In a blender or food processor, add the diced apples and blend until the mixture is pulverized, resembling a thick paste. You will have to repeat this process several times.

Cover a large jar or bowl with a cheesecloth. You may need to secure the cheesecloth with a rubber band. Place the apple paste over the cheesecloth and allow the juice to drip out naturally. When the dripping has slowed, remove the rubber band, gather up the cheesecloth, and squeeze out the excess juice by hand. If you squeeze too hard, the apple paste will leak through the cheesecloth. Now is not the time to bring out the hulk hands.

Throw away (or, better yet, compost) the dried apple paste. Repeat this process until all the apples have been juiced.


In a large saucepan, combine the apple juice, cinnamon sticks, cloves, nutmeg, orange slices, ginger, and water. Place on medium-high heat until the juice boils. Cover and turn the temperature down to low, simmering for 15 minutes.

Strain the juice and toss the spices. Serve hot with a cinnamon stick or orange slice to garnish!

Store the cider in a sealed container in the refrigerator for up to a week. The cider can also be frozen for up to 3 months.

Tiny Chocolate Ganache Apples on a Stick

Thanks To: justJENN

ingredients:
6 ounces chocolate chips
2/3 cup heavy cream
1/2 teaspoon vanilla

tiniest apples you can find
lollipop sticks

Wash the apples, and set them aside to fully dry. Your chocolate won’t stick otherwise.

Since eventually these are going to be put on a stick, I like to make a small hole in the bottom first, before I dunk them in a ganache bath. You can use a paring knife or even a drill if you’re Handy Manny like that. Once you’ve made the hole, set the apples aside.

Most people make fancy ganaches – but me – I use chocolate chips because it’s what I have, and heck, it tastes good. Ganache is simply: EASY. It comes together so quickly and tastes so amazing.

In a small saucepan over medium heat – combine the chocolate chips, heavy cream and the vanilla. When it starts to melt, work fast and whisk it together. Keep whisking while the chocolate keeps melting and magically in a matter of seconds you will have a beautiful silky ganache. Let cool slightly before you use it.

Take the apple by the stem and give ‘em a little dunk. I like to leave some apple peeking out at the top because it looks nice and that way people know what they are eating too. Put the chocolate dipped apples to set on a piece of parchment paper.

Once the apples have set, carefully set them on their sticks.

Obviously the tinier the apple, the better this will look. They came out absolutely adorable – the kids loved them! A whole line up of these would be great for a party!

Caramel Apple Cupcakes

Thanks To: justJENN

Apple cupcakes
ingredients:
(frosting to follow)

2 1/4 cups all purpose flour
1 1/4 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large eggs
1/2 cup melted butter
1 cup applesauce
1 cup shredded or finely chopped, Granny Smith apples

Preheat your oven to 350 degrees. Prep a cupcake pan with liners.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

In a mixer, stir the eggs, butter, and applesauce. Mix until combined. Carefully add the dry ingredients.

Now is when I chop the apples. This may seem like last minute, but I hate how quickly apple brown up after cutting. So I do it right before I throw them in. The way I do it – peel and slice the apple. Then using a grater, grate the apple into fine shreds, like cheese. You can also chop it finely which works just as well. Now stir the shredded apples into the batter mixture.

I like to fill the cupcake liners 2/3 full to almost full, so that they have a nice rounded top like an apple. This batter will make 12 cupcakes.

Bake for 15-20 mins, 17 works best for me. Test with a toothpick for done-ness.

See how they rise a little and puff and overflow? That is perfect to me, because then when you frost it – it gives it a little roundness, and makes it more…apple-y? If that makes sense. Cool on a wire rack. While they are cooling…make the frosting.

Caramel Frosting
ingredients:
1/2 cup butter
1 cup packed brown sugar
1/4 cup whole milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1tsp cinnamon
1 TB maple syrup

In a saucepan on medium heat, melt the butter and brown sugar. Paula Deen would be in heaven right now. Give it a stir now and again. When they are melted and bubbly, add the milk. Carefully raise the heat and bring the mixture to a quick boil. Careful – you don’t want to burn it. Once it foams up and turns that lovely caramel color, take it off the heat immediately.

Remove pan from heat and stir in the powdered sugar and vanilla, cinnamon and syrup, mixing until frosting is smooth. I like to put it in the fridge for about 20 mins to cool down. Then I simply frost the cupcakes by dipping them into the frosting. It’s more of a glaze – in the sense that it will firm up.

Now the fun part – you can roll the sides in sprinkles and of course, for effect, put in a popsicle stick to make it look like a real caramel apple. It’s totally useless but lots of fun. Even without the sticks, these are really tasty and I think they’d be great for a party.