Baked Apple Cider Donuts

 

Are you team donuts or doughnuts? Either way, this dessert makes me go nuts - hehhh! This past October, Lewis and I went to Hoffman Farms Store  for their Harvest Festival. They had hayrides, corn mazes, pumpkins, and everything festive including fresh apple cider donuts! These freshly fried morsels were almost cake-like in texture and covered in cinnamon sugar goodness. They were so good that we had to go back and order more! 

Pumpkin Pie w/ Gingersnap Cookie Crust

 

My grandma was the pie baking champion.  I know everyone says that their grandma is the best at cooking/baking but it was especially true in my case. I remember meticulously watching her work in the kitchen, her movements were slow but precise, it was akin to watching a professional dancer or a classically trained musician - pure magic. 

All this to say that the pie recipe you see below is the closest I've ever come to her pumpkin pie. I decided to put my own spin on it and substitute a gingersnap cookie crust because 1) making a homemade pie crust is hella difficult and 2) I really love that extra spice that this crust provides. I think grandma Fran would approve.

Fall Wardrobe Refresh

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Whenever a new season is approaching, it's always so tempting to go overboard with shopping as you stand in front of your closet, looking at all of your misshapen sweaters and unworthy overcoats. To keep my spending and sanity in check, I always try to be selective and figure out a balance of capsule and trendy items I can add to bring me into the fall season. Here are my top 10 suggestion for fall...

1) A wide-brim hat -  aka a more stylish beanie

2) A silky leopard/cheetah print skirt - wear it with sneakers and a graphic tee or dress it up with heels and a nice sweater

3) Faux leather leggings - I finally jumped aboard the Spanx train and I finally understand the hype

4) Anything snakeskin - flats, heels, shirts, snakes this neutral print goes great with everything

5) Statement sweater - really digging burnt orange shades with stripes

6) Layered gold necklace - all about those dainty details

7) Neck scarf - wear it in your hair or around your neck for a pop of color and pattern

8) A nice coat - splurge item, opt for black or a nice camel brown for a timeless look

9) Statement bag - large, in charge, and full of fall foliage (I tried)

10) A pair of white booties - I wear these with EVERYTHING

Roloff Farms!

I am still in denial as I am writing this post and recalling this day. I have been watching Little People Big World as far back as I can remember, I was entranced with this magical Oregon Farm and the people who ran it. It actually played a major role in my desire to move to Oregon and here I am, now living within miles of this place I have been in love with for so long - life is crazy.

Fashion Friday: Pumpkin Picking

It was the perfect Oregon fall day; the combination of cloudy skies and misty rain, the smell of damp earth and fallen leaves, the most ideal day of course - for pumpkin picking!

Tips for Building Your Fall Wardrobe

Pumpkin Pie Spiced Bread Pudding with Caramel Pecan Sauce

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBia

Most people look forward to the traditional holiday beverages such as eggnog, hot chocolate, etc. but for me it's always the holiday coffee creamers!

I am one of those people who require a hefty dose of caffeine in order to begin my day. It's getting to the point where I've moved beyond drinking coffee to be cool, it's actually a necessity now (waking up at 5am on a regular basis will do that to a human). So to make getting up a little easier, it's always nice to switch it up with my coffee flavors.

I had never really considered using coffee creamer in any other fashion other than to accompany my daily cup o' joe but with so many unique flavors available, I was inspired to incorporate them into my holiday baking. My personal favorite is International Delight's Pumpkin Pie spice flavor, it's a little sweet with a creamy swirl of cinnamon and spices. I headed over to my local Walmart and picked up some festive holiday flavors including some single creamers which I always love keeping on hand at work.

I wanted to create something warm, comforting, and indulgent while also keeping in mind making it easy to throw together and serve a big group (because if your family is like mine, you can never have too many desserts on hand). Bread pudding is the ideal fix it and forget it dessert, you can easily make it a day in advance and stick it in the fridge until you are ready to bake and serve.

I wanted to add additional flavors to the pudding - so International Delight's Pumpkin Pie Spice was the perfect addition. Since the creamer provided some sweetness, I cut back the sugar and added additional spices to create the flavor profile I wanted. The result? A custard-like texture with hints of cinnamon and pumpkin (which of course makes your house smell ammmazing).

Pumpkin Spice Bread Pudding

serves 6

1 cup 2% milk
1/2 cup half and half
3/4 cup International Delight Pumpkin Pie spice creamer
1 15-ounce can pure pumpkin
1/4 cup sugar
2 large eggs
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1 1/2 tsp vanilla extract
10 cups 1/2-inch cubed French Bread (I used a wheat bread)

Caramel Pecan Sauce

1 cup (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup whipping cream
1/4 cup International Delight Pumpkin Pie spice creamer
1 tsp vanilla extract
1/4 cup chopped pecans

For bread pudding:
Preheat oven to 350°F. Whisk half and half, milk, creamer, pumpkin, sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce:
In small pan, melt butter with brown sugar, stirring. Stir in heavy cream, creamer, and vanilla. Bring to boil, then simmer until thickened, 5 minutes. Let cool; stir in chopped pecans. Spoon over warm bead pudding

This has become my new favorite fall/winter recipe - not only is it easy to make but it captures everything I love about the holidays. What do you do to get into the holiday spirit? Check out International Delight’s page for their Spirit of the Season UGC contest. You can share what makes your holidays delightful for a chance to win their contest!

Split Pea Soup with Parmesan Crisps

For once, it has actually been consistently cold outside (which is a rare sight to behold in the south) and I could not be more elated.

Ever since November October hit my brain has been a slurry of warm, comforting recipes usually involving cinnamon and marzipan. Unfortunately making a marzipan soup doesn't sound too appetizing so I decided to take a more traditional route.

Surprisingly I have never actually made split pea soup from scratch before (outside of culinary school) so I decided to consult the all-knowing Ina for suggestions. I have always liked the taste of split peas, but let's face it it's not the most attractive soup out there. To class it up and add some texture, I decided to top it with Parmesan crisps, which is a semi-swanky way of saying delicious bits of burnt cheese. The saltiness from the cheese bits paired perfectly with the creamy texture of this vegetarian classic.

Split Pea Soup

serves 5-6, recipe adapted from Ina Garten

1 cup yellow onions, diced small
2 cloves garlic, minced
1/8 cup good olive oil
1/2 tsp dried oregano
1/4 tsp ground rosemary
1 -1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups vegetable stock

For Parmesan crisps, click HERE

Directions:

1.In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, rosemary, salt, and pepper until the onions are translucent, 10 to 15 minutes.

2.Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Blend for smoother consistency if desired. Serve hot.

Apple Spice Cake with Salted Caramel Glaze

If there's one fruit I have ALWAYS loved in desserts, it's apples.

Think about it, 9 times out of 10 whenever you smell a delicious dessert baking in the oven, it usually involves apples.
I didn't really know what to call this "cake." It's moist like a cake but it also has a bread-like texture. I love the little bites of apple and the texture of the toasted pecans, it is reminiscent of an apple pie but in delicious cake form. I also had a chance to use some leftover salted caramel sauce which at first I thought would make this cake too sweet but it paired perfectly and created those coveted little pockets of soft gooeyness on top.

Salted Caramel Apple Spice Cake

recipe adapted from Paula Deen

3 cups diced and peeled Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts OR pecans
2 tsp vanilla extract
1 TBS ground cinnamon
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 and 3/4 cups sugar
1 1/4 cups vegetable oil OR melted butter
3 eggs

For the caramel sauce, click HERE

Directions:

1.Preheat the oven to 325 degrees F. Lightly grease a Bundt pan, tube pan, or loaf pan.

2.In a bowl, mix together the apples, nuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

3.Using an electric mixer beat the sugar, oil (or butter), and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture (batter will be thick).

4.Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean. Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate. Drizzle the apple cake with some of the glaze, serve and enjoy!

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

Curry Butternut Squash and Pear Soup (Vegan Option)

Don't you love it when "happy accidents" happen in the kitchen.

The plan was to make butternut squash apple soup - I was in the kitchen, apron on, tunage playing, getting into the zone when I reached my hand in the fruit bowl only to find that I unkowingly devoured the last apple days before. Crap. With not enough squash to make a plain squash soup and no car to go to the store I was stuck - the only fruit in our house were three under ripe Barlett pears (which I had been saving to make a tart). And then, it hit me...apples are sweet and... pears are sweet so what's the big deal? Time to sacrifice that tart in the name of soup!

I have previously confessed my love of curry so you shouldn't be surprised at the savory - sweet combo. This soup blew my expectations! The sweetness of the roasted squash and pears meld perfectly with the savory back heat of the curry. you can easily adjust this recipe to fit a vegan diet too, just note the parentheses in the recipe!


Curry Butternut Squash and Pear Soup

serves 4-5

1 (2 pound) butternut squash
2 firm Bartlett pears, peeled and diced
1 TBS coconut oil
1 small onion, diced fine
1/2 tsp ginger powder
1 TBS yellow curry powder
1/2 tsp paprika
1/4 tsp ground thyme
1/4 tsp ground cinnamon
4 cups chicken stock (or vegetable stock)
1/2 cup half and half (or soy milk)
salt and pepper to taste
sour cream and thyme to garnish (no sour cream for vegans obviously)

Directions:

1.Preheat an oven to 400 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Cut squash in half lengthwise; discard seeds and membrane. Rub squash down with a little vegetable oil, salt, and pepper. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.

2.Melt coconut oil in a large soup pot over medium heat. Stir in the onion, cook and stir until the onion is soft, about 10 minutes. Add spices and toast until fragrant, about 2 min. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.

3.Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth (or you can use an immersion blender which is 1000 times more convenient). Return the soup to the pot, stir in the half and half (or soy milk), and reheat. Add salt and pepper to desired tastes.

Pumpkin Donut Bites with Salted Caramel Glaze

Just look at all that glazey goodness...

Well, it's that time of year again! That time of year when shorts turn into pants, lemonade to hot cocoa, and a little bit of pumpkin goes into everything! I don't know if this is an extremely foodie nerd thing to say but, there's just something about that first smell of raw pumpkin that's so comforting. It's a little bit sweet with a hint of earthiness and a whole lotta love.
I also finally had the opportunity to use this awesome fall themed baking mold I received as a gift years ago. I used my former Pumpkin Donut Recipe but decided to switch up the topping and whip up a glaze, it also gave e a chance to use some leftover vanilla bean syrup and let me tell you, this glaze completes this muffin. I wanted to take a bath in this stuff! It's semi-sweet but also has elements of butterscotch and of course that little bit of saltiness takes it to the next level.

For the Donuts...

makes 12 regular sized muffins or 24 mini muffins

recipe adapted from Martha Stewart

10 TBS (1 1/4 sticks) unsalted butter (room temperature)
3 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs

For the Glaze...

1 cup packed light brown sugar
4 TBS butter
1/2 cup half and half
pinch of sea salt
2 TBS of vanilla bean syrup*

*If you do not have this, you can use 1 TBS light corn syrup and 1 tsp vanilla extract

Method:

1.Preheat oven to 350 degrees F. Lightly grease two doughnut pans (or muffin pans, or fancy pans) with cooking spray. Set aside.

2.In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, pumpkin pie spice, and cinnamon. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

3.Bake the doughnuts for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

In the meantime, prepare the Salted Caramel Glaze
Combine all the ingredients in a sauce pan and whisk over medium low heat until sugar granuals have dissolved and mixture has thickened (about 4-5 minutes).
Dip the cooled donuts in the glaze and serve.