Wednesday, October 31, 2012

'Tis the Season to be an Elf

Last year 2 different families decided to play "elves" to my sister and her family. For the 12 Days of Christmas, they brought a gift, set it on the porch, rang the doorbell and ran! Sissy and family were so blessed by these small gifts.

Hoping to help you plan early, November will be dedicated to ideas for you to be an "elf." There will also be a gift tag with a cute saying on each day's post also. The only thing you have to do is buy the items and get your running shoes ready!

'Tis the Season for Fall - Pumpkin Squares

This is the last day of pumpkin and apple dessert recipes. I think I've gained 10 pounds just typing them all.  Happy Fall Ya'll!

Pumpkin Squares

2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 can (15 ounces) pumpkin
1/2 teaspoon salt
1 cup oil
4 eggs
2 cups flour
1 cup walnuts, optional

Mix all ingredients together until well blended. Bake in slightly greased large cookie sheet with sides. Bake at 350 degrees for 20 - 25 minutes.

Picture from

Tuesday, October 30, 2012

'Tis the Season for Fall - Fresh Apple Cake

My parents have a friend who always requested this cake whenever they got together for dinner. It is a moist cake full of bits of apples. Mmmm...

Fresh Apple Cake

2 eggs
1-1/4 cup oil
2 cups sugar
3 cups flour
3 cups sliced apples
2 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

Beat eggs; oil, vanilla, cinnamon, baking soda and salt. Add flour and stir. Fold in apples. Put into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 - 45 minutes.

*When you add the flour and apples, the batter will be stiff.

Picture from

Monday, October 29, 2012

'Tis the Season for Fall - Pretty Pumpkin Wontons

These are said to be eaten as an appetizer or a dessert. This would be one sweet appetizer. But who am I are to argue with a dessert as an appetizer.

Pretty Pumpkin Wontons

1 can (15 ounces) solid pack pumpkin
1 cup ricotta cheese
1 teaspoon salt
40 wonton wrappers
Oil for deep fat frying

1 cup confectioners' sugar
1/2 cup sour cream
1/2 cup apricot preserves
1 teaspoon ground cinnamon

In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.

In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry wontons in batches for 30 - 60 seconds on each side or until golden brown. Drain on paper towels.

Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.

Recipe and picture from

Friday, October 26, 2012

'Tis the Season for Fall - Simple Pumpkin Cheesecake Trifle

If you are like me and not prefer the traditional pumpkin pie at Thanksgiving, pumpkin trifles would be the perfect substitute.

Simple Pumpkin Cheesecake Trifle

12 biscoff cookies, crushed into crumbs
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 ounces) whipped topping, thawed divided

In a medium bowl, combine Biscoff cookie crumbs and butter. Divide the crumbs into the bottoms of the trifle glasses. Gently press crumbs to form an even layer of crust.

In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.

Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.

To assemble the trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.

Store trifles in the refrigerator until ready to serve.

Recipe and picture from

Thursday, October 25, 2012

'Tis the Season for Fall - Apple Cider Donuts

There is an orchard in New Jersey called Terhune Orchards that makes the most amazing apple cider donuts.  I sure do miss those donuts!

Apple Cider Donuts

1 cup apple cider
1-3/4 cups all purpose flour, plus more for work surface
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1/8 teaspoon ground nutmeg
1/4 stick (2 tablespoons) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 large egg
1/4 cup buttermilk
1/2 cup confectioners' sugar
Vegetable oil, for frying

In a small saucepan over medium heat, gently reduce apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, combine the flour, baking powder, baking soda 1/4 teaspoon cinnamon, salt and nutmeg in a bowl; set aside.

Using an electric mixer fitted with a paddle attachment, beat butter and 1/2 cup sugar until smooth. Add the egg and continue to beat until the egg is completely incorporated. Use a spatula to occasionally scrape down sides of bowl. Reduce speed to low and gradually add 2 tablespoons reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until dough comes together.

Sprinkle a piece of parchment generously with flour. Turn dough onto sheet and sprinkle the top with flour. Flatten dough with your hands until it is about 1/2 inch thick. (Use more flour if the dough is still wet.) Place on a baking sheet and wrap tightly in plastic. Refrigerate overnight.

Roll dough to 1/4 inch thick. Using a 1-1/2 inch round cutter, cut out doughnuts. Using the 1/2 inch round end of a pastry tip, cut out centers. Place on a parchment lined and flour dusted baking sheet. Refrigerate doughnuts for 20 to 30 minutes.

While doughnuts are resting, whisk together the remaining reduced cider and the confectioners' sugar in a small bowl to make the glaze. Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl for dusting.

Fill a deep sided pan with 3 inches of oil. Heat over medium heat until oil reaches 360 degrees on a candy thermometer.

Line a baking sheet with several layers of paper towels. Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn doughnuts over an fry until the other side is golden, 30 to 60 seconds. Drain on paper towels. Dip the tops of the warm doughnuts into the glaze, or coat entire doughnuts with cinnamon sugar mixture. Serve immediately.

Recipe and picture from

Wednesday, October 24, 2012

'Tis the Season for Fall - Pumpkin Chocolate Chip Bars

There is just something about pumpkin and chocolate together that gets to me.  Note to self:  Find a pumpkin pie recipe that incorporates chocolate.

Pumpkin Chocolate Chip Bars

2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1-1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

With a mixer, cream butter and sugar on medium high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake bars for 35 - 40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.

Cool bars completely in pan.

Recipe and picture from

Tuesday, October 23, 2012

'Tis the Season for Fall - Caramel Cheesecake Apple Dip

3 ingredients. It's that simple. Well, 4 I guess if you include the apples to dip. And if you want to add a bit of cinnamon or nutmeg to the dip, then the number goes up again. So technically, we will forgo the 3 ingredients comment and stick with "simple ingredients make delicious dip".

Caramel Cheesecake Apple Dip

2 (8 ounces) packages cream cheese, chilled
1 cup caramel ice cream topping, chilled
1 graham cracker pie crust, crumbled
Cinnamon (about 1/4 teaspoon), optional
Nutmeg (about 1/8 teaspoon), optional

Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping. Break graham cracker pie crust into pieces and place pieces in a ziploc bag, then seal bag and using a rolling pin, crush graham cracker crust pieces until finely broken. Serve with apple slices. Dip apple slices into caramel cheesecake dip, then into broken graham cracker crust.

Recipe and picture from

Monday, October 22, 2012

'Tis the Season for Fall - Slow Cooker Pumpkin Spice Latte

I saw a quote that said "How do you know when it is Fall?" The answer was "When Starbucks starts selling its Pumpkin Spice Latte!" And now that it is official - the pumpkin spice latte shortage crisis has ended. Whew!

Slow Cooker Pumpkin Spice Latte

1/2 cup brewed espresso or 3/4 cup strong coffee
2 cups milk
2 tablespoons canned pumpkin puree
1/2 teaspoon pumpkin pie spice
2 tablespoons sugar
2 tablespoons vanilla extract
Whipped cream (optional)

Add coffee/espresso and milk to a 2 quart slow cooker.

Whisk in pumpkin, spices, sugar and vanilla.

Cover and cook on high for 2 hours.

Whisk again. Ladle into mugs and garnish with whipped cream and additional cinnamon.

Recipe from / Picture from

Friday, October 19, 2012

'Tis the Season for Fall - Pumpkin Roll

While pumpkin rolls seem very intimidating to make, the upside is that they are delicious! Honestly, the rolling up process isn't bad as long as you take your time. They are pretty much the same as pumpkin muffins but the presentation is of much more awe!

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)

1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Preheat oven to 375 degrees. Grease 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, staring with narrow end. Cool on wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Recipe and picture from

Thursday, October 18, 2012

'Tis the Season for Fall - Apple Pie Dip & Cinnamon Sugar Tortilla Chips

Not really sure why the only recipes for Apples & Pumpkins are ending up being desserts. But really, who am I to argue with some sweet apple & pumpkin desserts?

Apple Pie Dip & Cinnamon Sugar Tortilla Chips

2 cups peeled, cored and diced apple
2 tablespoons fresh lemon juice
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1 teaspoon cornstarch dissolved in 1 teaspoon water

5 (6 inch) wheat tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1-1/2 tablespoons sugar

Combine all the dip ingredients in a small pan except the cornstarch and water mixture.

Heat for a few minutes until it's boiling and has extracted juice from the apple.

Add cornstarch and water mixture to the sauce.

Heat to boiling and cook until the sauce has thickened.

Set aside. Can be served warm or chilled.

Cut tortillas into desired size.

Put in a slightly greased baking pan.

Brush the tortillas with butter.

Sprinkle with cinnamon and sugar and bake at 400 degrees until golden brown, about 5-8 minutes.

Let them cool before serving.

Recipe from / Picture from

Wednesday, October 17, 2012

'Tis the Season for Fall - Pumpkin Cream Cheese Spread

Pumpkin and cream cheese slathered on a bagel.  Need I say more?

Pumpkin Cream Cheese Spread

1  8 ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours.

Recipe and picture from

Tuesday, October 16, 2012

'Tis the Season for Fall - Caramel Apple Spice

You will quickly note that I am a picky Starbucks wifey drinker. I don't drink the coffee and now I'm not a fan of the Caramel Apple Spice. However, Elianna seriously can put a hurting on this drink although it even gets to be a bit sweet for her. Nonetheless, it is still a Fall and maybe you, like Elianna, love to slurp this up.

Caramel Apple Spice

Apple juice

Whipped cream
Caramel Topping

Cinnamon Dolce flavor {Recipe included}
1/2 cup water
1/2 cup brown sugar
1/2 to 1 teaspoon cinnamon

Make the cinnamon syrup. In a pot add all the ingredients (water, brown sugar and cinnamon). Stir. Let the mixture simmer for 5 minutes (it should reduce in half).

While that is cooking, in a large stockpot add apple juice (each serving is 12 ounces). Once the apple juice is heated and the syrup is done, add 3 tablespoons of syrup to 12 ounces of juice.

Add whipped cream and caramel drizzle.

Recipe from / Picture from

Monday, October 15, 2012

'Tis the Season for Fall - Mini Pumpkin Pie Crescents

Pumpkin Pie is not my favorite pie because it sometimes is just, well, just too pumpkin-ish for me. However, in small doses such as in these Mini Pumpkin Pie Crescents, the taste is just right. Hmm...

Mini Pumpkin Pie Crescents

2 tubes refrigerated crescent rolls
1/2 block cream cheese (4 ounces)
1 cup canned pumpkin
2 tablespoons pumpkin pie spice
7 tablespoons granulated sugar
1 tablespoon ground cinnamon

Combine cream cheese, canned pumpkin, 1 tablespoon pumpkin pie spice and 3 tablespoons sugar. Beat together until fluffy and creamy to make your pumpkin filling. Set aside.

Roll each crescent roll out and cut lengthwise in 2. Drop a tablespoon of pumpkin pie filling on each crescent. Spread the filling about halfway down the cut crescent. Roll up each crescent starting from the thick end to the thin end.

Mix together 4 tablespoons sugar, 1 tablespoon pumpkin pie spice and 1 tablespoon cinnamon. Roll each filled crescent in your sugar mixture. Place on an ungreased baking sheet. Bake at 375 degrees for 15 - 18 minutes, or until golden in color.

Recipe from / Picture from

Friday, October 12, 2012

'Tis the Season for Fall - Pumpkin Fluff Dip

Gingersnap cookies get my vote to be paired up with this pumpkiny goodness dip!

Pumpkin Fluff Dip

1 (16 ounces) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounces) can solid pack pumpkin
1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Recipe from / Picture from

Thursday, October 11, 2012

'Tis the Season for Fall - Baked Apple Chips

My friend Andrea buys these apple chips from the store that Elianna just loves. Who will get the I-love-mom-award after I make these for her? Yup, me! Wahoooo!

Baked Apple Chips

1-1/2 tablespoons of cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1/4 teaspoon kosher salt
3 apples

Preheat oven to 200 degrees. Line two baking sheets with parchment.

In a small bowl, mix together spices and salt.

Crosswise, cut off both ends of each of the apples. Using a mandolin (or sharp knife), slice the apples as thin as possible. Remove and discard any seeds from the apple slices.

Transfer the apple slices to the baking sheets, in a single layer, being sure they do not overlap. Sprinkle apple slices with a touch of the spice mixture. Rub it in with your fingers. Bake in the oven for about 30 minutes, then flip them over. Bake for another 30-60 minutes, or until crispy in appearance.

Recipe and picture from

Wednesday, October 10, 2012

'Tis the Season for Fall - Pumpkin Cream Cheese Muffins

Starbucks makes these delicious pumpkin cream cheese muffins that I could eat and eat! They are so good! And the cream cheese inside?! Hello! Luckily for me, Elianna sometimes doesn't eat that cream cheese middle. Can't let that go to waste! Distracted by the cream cheese again . . . these are said to be similar to the Starbucks muffins. Can't wait to try them!

Pumpkin Cream Cheese Muffins

8 ounces cream cheese, softened
1 cup confectioners' sugar

3 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1-1/4 cups vegetable oil

1/2 cup sugar
5 tablespoons flour
1-1/2 teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners' sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1-1/2 inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350 degrees. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

Recipe and picture from

Tuesday, October 9, 2012

'Tis the Season for Fall - Apple Cider

What shouts Fall more than Apple Cider? A cool Fall evening next to the fire outside drinking hot apple cider. Delicious!

Apple Cider

1 medium navel orange, cut into 12 inch slices
50 to 60 whole cloves
6 cups apple cider or juice
1 cinnamon stick
2-1/4 cups unsweetened pineapple juice
1/4 cup honey
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
Additional cinnamon sticks, optional

Cut orange slices in half. Using a wooden toothpick, poke holes in the peel of each orange slice at 1/2 inch intervals. Insert a clove into each hole; set aside.

In a large saucepan, bring apple juice and cinnamon stick to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the pineapple juice, honey, lemon juice and peel and nutmeg; return to a boil. Reduce heat; cover and simmer for 5 minutes.

Discard cinnamon stick. Garnish with orange slices. Serve warm with additional cinnamon sticks for stirrers if desired.

Recipe and picture from

Monday, October 8, 2012

'Tis the Season for Fall - Pumpkin Granola

The perfect Fall breakfast.  Or snack.  And can you imagine how good your house would smell while making this granola?

Pumpkin Granola

2-1/2 cups old fashioned oats
2-1/2 cups quick cooking oats
2 cups brown rice crisp
1 tablespoon pumpkin pie spice
1 (15 ounce) can of pumpkin
1/2 cup honey
1/2 cup brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup sliced almonds
3/4 cup chopped walnuts
3/4 cup chopped pecans
1 cup raisins

Place two oven racks on the top and bottom 1/3 of the oven.

Preheat the oven to 300 degrees.

Set aside two baking sheets with sides lined with parchment paper or aluminum foil.

In a large bowl, combine both oats, brown rice crisp and pumpkin pie spice.

In a separate bowl, combine the canned pumpkin, honey, brown sugar, canola oil and vanilla extract.

Stir the wet ingredients into the dry ingredients.

Pour the granola on the baking sheets, splitting evenly between the two baking sheets.

With a silicone spatula, push down the granola to make a compact, flat and even layer of granola.

Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom).

While that is in the oven, chop your nuts and combine them in a bowl and set aside.

With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet.

Bake for another 20 minutes, stir around and break up any clumps that wouldn't fit in one bite.

Bake for a final 20-30 minutes, until completely dry and golden bronw.

Let the granola cool completely on the baking sheets.

Once cool, add in the raisins.

Recipe from / Picture from

Friday, October 5, 2012

'Tis the Season for Fall - Pumpkin Pancakes with Cinnamon Syrup

Oh.My.Goodness! Pumpkin Pancakes with Cinnamon Syrup?! Yes please! They would be great at Thanksgiving breakfast.

Pumpkin Pancakes

1 cup flour
1-1/2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 tablespoon vegetable oil
1 tablespoon vinegar

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cinnamon Syrup

1/2 cup white sugar
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup water

Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

Recipe and picture from

Thursday, October 4, 2012

'Tis the Season for Fall - Oven Baked Cinnamon Apple Bites

These donuts sound so so delicious! And hello! They are baked so of course they are "healthy" for you.

Oven Baked Cinnamon Apple Donuts

1/4 cup lightly packed brown sugar
1/4 cup white sugar
1-1/2 cups bite size chunks of apple, peeled and cored
1-1/2 cups of all purpose flour
1-3/4 teaspoons backing powder
1/2 teaspoon salt
1 teaspoon nutmeg
1/3 cup cold butter, cut into small pieces
1 egg
1/4 cup milk

1/4 cup butter, melted
1/3 cup sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Whisk the flour, baking powder, sugars, salt and nutmeg in a bowl. Add the cold chopped butter. Rub the pieces of butter with the flour mixture until the mixture resembles coarse crumbs.

In a separate bowl, beat the egg. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to overmix. Place a spoonful of batter into each mold of a buttered mini muffin pan.

Bake for 15-18 minutes or until the donuts are just golden. Remove from the oven, unmold and lightly brush each donut with the melted butter. Dunk in a bowl with the sugar and cinnamon mixed in. Shake off excess sugar and serve immediately.

*Notes: I probably wouldn't call these "donut holes". They ended up being more like mini muffins. The kind where you eat one or twelve. They had a good apple flavor and had the consistency (sorta taste) of a donut but I would still lean more towards a muffin.

Recipe from

Wednesday, October 3, 2012

'Tis the Season for Fall - Pumpkin Spice Coffee Creamer

I'm not a coffee drinker.  Funny coming from a Starbucks Barista wifey but it's true.  However, if I were, this would certainly be in my coffee because I love the Fall tastes of pumpkin.  Truth be told when I get something at Starbucks it's a Pumpkin Spice Hot Chocolate with Salt on top.  Yumm!  Pumpkin is such a great Fall taste!

Pumpkin Spice Coffee Creamer

1 cup whole milk
1 cup heaving whipping cream
3 tablespoons pumpkin puree
1 teaspoon pumpkin spice
4 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon

Whisk milk, cream, pumpkin, syrup and spice together over medium heat. When it gets steamy remove from heat and add the vanilla. Use a strainer to transfer the cream. Let it cool down and chill in the refrigerator.

Recipe and picture from

Tuesday, October 2, 2012

'Tis the Season for Fall - Caramel Apple Bites

This idea is so great! It's fabulous! Ingenious! Okay I'll get on with it now. You know how eating a whole caramel apple can end up being so boring because seriously once you eat the first couple of bites and the caramel is all gone, your just eating an apple. B.O.R.I.N.G! So how do you fight off the caramel apple boring blues? Using a melon baller (or simply cutting them into smaller pieces), you make bite size apple pieces and then dunk them into caramel leaving you with caramel on every single bite. Fabulous! Ingenious!

Picture and idea from

*If you have never checked out The Dating Divas, you should! They have some great date night ideas.

Monday, October 1, 2012

'Tis the Season for Fall - Pumpkin Oatmeal Chocolate Chip Cookies

Don't let the ingredients scare you off. At all. These cookies are delicious. And I'll let you in on a little secret. They are excellent frozen! No kidding!

Pumpkin Oatmeal Chocolate Chip Cookies

4 cups flour
2 cups quick oats, uncooked
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1-1/2 cups butter, softened
2 cups brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla
1 can (16 ounces) solid pack pumpkin
1-1/2 cups semi-sweet chocolate chips

Combine flour, oats, soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin; mixing well after each addition. Stir in chocolate chips. Bake at 350 degrees for 10 minutes.