Time to breakout the spatula!

Brisk fall days, are the best days to turn on the Ben Rector and turn up the oven! Here are some amazing recipes that I am dyeing to try!


  1. {{This is the best sounding Starbucks hacks ever}}

 Starbucks Caramel Apple Cider

  1. Apple Juice or Apple Cider (Tree Top is what my Starbucks uses but I don’t think it matters too much)
  2. Caramel sauce (to drizzle on top)
  3. Whipped Cream (store bought or I like to make my own whipped cream)
  4. Cinnamon Dulce Syrup from Starbucks (recipe below if you don’t have this or don’t want to buy it

Start by adding 6 tablespoons of Cinnamon Dulce Syrup to the bottom of a mug or a saucepan.Next add 12oz of Apple Juice or Apple Cider.  Heat on medium until nice and hot (not quite boiling) and pour into a mug. (In the micro this is roughly 2 minutes).Top with whipped cream and then drizzle a layer of caramel syrup on top

*****Bonus***** (because Cinnamon Dolce Syrup is expensive)

  • Add 1/2 cup brown sugar and 1/2 cup white sugar to a saucepan.
  • Add 1 cup of water and stir well.  Bring to a slow boil and remove from heat.
  • Add 1 tablespoon of cinnamon and stir well.

The cinnamon won’t dissolve completely but that didn’t make a difference to me.  Store in a sealed container in the fridge for a few weeks. ( I will defiantly be putting this in everything)


2. {{ These are my two favorite things, so it has to be a win win Situation}}



Prep time 10 hours 10 mins
Cook time 40 mins
Total time 10 hours 50 mins
Serves: 10
  • 5 1/2 – 7 1/2 cups 1-inch bread cubes (depending on type of bread)*
  • 7 large eggs
  • 2 cups milk (any kind)*
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 cup pumpkin butter (or 1/2 cup pumpkin puree)*
  • 3-4 tablespoons brown sugar for topping
  • nuts, like pecan or walnuts (optional)
  1. Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
  2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
  3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
  4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.


3.{{ As you can probably tell I am a sucker for breakfast foods}}



YIELD: 7 to 8 pancakes

PREP TIME: 10 minutes

COOK TIME: about 5 minutes

TOTAL TIME: 15 minutes


Dry Mix
1 cup all-purpose flour2 tablespoons light brown sugar, packed
1 teaspoon baking powder
2 teaspoons ground cinnamon (original recipe calls for 1 teaspoon)
1/2 teaspoon ground nutmeg (original recipe calls for 1/8 teaspoon)
1/2 teaspoon ground clove (not included in original recipe)
1/8 teaspoon salt

Wet Mix
1 cup whole milk
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

1 cup grated apple (about 1 medium apple, original indicates to peel apple but I didn’t)
Butter or vegetable oil for skillet

Vanilla Maple Syrup (not included in original recipe)
about 1/2 cup maple syrup, warmed gently
1 teaspoon vanilla extract or the scrapings of 1 vanilla bean


  1. Pancakes – In a medium bowl, whisk together the dry ingredients.
  2. In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
  3. All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don’t overmix or try to stir them smooth.
  4. Gently fold in the grated apple.
  5. Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
  6. Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
  7. Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. (My pancakes were slightly larger than 1/4-cup of batter each, and I yielded 7 rather than 8; and they took slightly longer to cook than recipe indicates).
  8. Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
  9. Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.

Vanilla Maple Syrup – Stir together the syrup, vanilla, and serve over pancakes. Optionally, serve with Vanilla Maple Butter.


4. {{ Now for a classic that will always delight!}}

The BEST Pumpkin Bread with Brown Butter Maple Icing
Prep time:  20 mins
Cook time:  50 mins
Total time:  1 hour 10 mins
Serves: 8
  • ½ cup butter, softened (I used Land O Lakes)

1 cup dark brown sugar

1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)

2 eggs

1 & ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 & ½ cups all-purpose flour


½ cup (1 stick) butter

2 cups powdered sugar

1 Tbsp maple syrup

2-3 Tbsp milk, optional if glaze is too thick

  1. Preheat oven to 350 degrees F. Liberally grease a 9″ loaf pan with cooking spray and set aside.
  2. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
  3. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
  4. While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it’s done. Remove butter from heat and stir in the powdered sugar and maple syrup until a soft glaze has formed.
  5. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!



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