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!
- {{This is the best sounding Starbucks hacks ever}}
Starbucks Caramel Apple Cider
- Apple Juice or Apple Cider (Tree Top is what my Starbucks uses but I don’t think it matters too much)
- Caramel sauce (to drizzle on top)
- Whipped Cream (store bought or I like to make my own whipped cream)
- 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)
http://myfrugaladventures.com/2013/10/homemade-starbucks-caramel-apple-cider-recipe/
2. {{ These are my two favorite things, so it has to be a win win Situation}}
PUMPKIN FRENCH TOAST BAKE
- 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)
- 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.
- 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.
- 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.
- Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.
http://minimalistbaker.com/pumpkin-french-toast-bake/
3.{{ As you can probably tell I am a sucker for breakfast foods}}
APPLE PIE PANCAKES WITH VANILLA MAPLE SYRUP
YIELD: 7 to 8 pancakes
PREP TIME: 10 minutes
COOK TIME: about 5 minutes
TOTAL TIME: 15 minutes
INGREDIENTS:
Pancakes
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
Mix-In
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
DIRECTIONS:
- Pancakes – In a medium bowl, whisk together the dry ingredients.
- In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
- 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.
- Gently fold in the grated apple.
- Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
- 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.
- 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).
- Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
- 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.
http://www.averiecooks.com/2013/09/apple-pie-pancakes-with-vanilla-maple-syrup.html
4. {{ Now for a classic that will always delight!}}
- 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
FOR GLAZE:
½ cup (1 stick) butter
2 cups powdered sugar
1 Tbsp maple syrup
2-3 Tbsp milk, optional if glaze is too thick
- Preheat oven to 350 degrees F. Liberally grease a 9″ loaf pan with cooking spray and set aside.
- 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.
- 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.
- 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.
- Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!
http://thedomesticrebel.com/2014/10/09/the-best-pumpkin-bread-with-brown-butter-maple-icing/