Hot Apple Toddy

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Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.

Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.

Thanksgiving is right around the corner. The second August rolls around, I’m all about everything-apple. From the second they are available at the farmers market up until I simply can’t stomach the sight of anything apple related (which usually happens by February or March), I can’t get enough crunchy tart juicy fresh apples, not to mention fresh apple cider, pie, apple brown betty, and even savory dinners with apple. The first time I had hot apple cider out of a crockpot was at a Thanksgiving dinner. The hostess had actually put butter in it. Although I wasn’t a huge fan of the fat that floated to the top, I have to admit there was something lovely about the decadent richness the fat added to that warm fall drink. I much prefer, however, to add a dollop of whipped cream at the end.

Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.

This classic fall drink, of course, can be made kid friendly simply by omitting the booze, which is exactly why I don’t add it to the crockpot. That, plus the fact that I wouldn’t want any of the alcohol to burn off! You can really use any kind of liquor you want too – rum, bourbon whiskey, whatever warms our belly. My husband is a whiskey lover so that was my liquor of choice, but feel free to set several choices out for your guests and see what they prefer!

Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.

Hot Apple Toddy
 
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Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.
Author:
Recipe type: Drinks
Yields: 6 servings
Ingredients
  • 6 cups apple cider
  • 1 valencia orange, sliced
  • 4 cinnamon sticks
  • 20 cloves
  • 6 ounces whiskey
  • whipped cream
  • spices
Instructions
  1. Add cider to crockpot. Stud orange slices with cloves and add them to the crockpot along with the cinnamon sticks. Set temperature to high and heat for at least an hour.
  2. To serve, add a shot of whisky to a mug, then fill with spiced cider and top with whipped cream.

 

Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.
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Pressure Cooker Pork Roast with Apple Gravy

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Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

I have a serious love affair with my pressure cooker. I was so afraid to use it when I first got it, and now its my new crockpot. Why do I love it so much? Well, its basically the same as a slow cooker, except its much faster and it locks in the flavor, moisture, and vitamins so much better than a slow cooker!

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

I was actually planning on cooking this pork roast in the slow cooker. I hadn’t used it in a long while and always have personal guilt when I neglect my appliances that take up a large amount of cabinet space. Alas, it was a busy weeknight and I hadn’t planned ahead – the story of my life. It was either a decision to leave it for the crockpot the next night and eat breakfast for dinner, or to try it out in the electric pressure cooker. I think its evident which won.

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

I used that pressure cooker to sear the meat. I took the explanation below from Kitchn and couldn’t agree more:

Contrary to widely held belief, searing meat doesn’t actually seal moisture inside the cut of meat or result in a juicier finished dish. It does, however, give meat dishes an incredible depth of flavor. Additionally, it gives meat an appetizing color and kills off any bacteria that might be hanging out on the surface of the meat. Searing over high heat caramelizes the surface of the meat, which enhances the savory ‘meat’ flavor and fills the finished dish with complex layers of nutty caramel and coffee-like bitterness. In technical terms, this is called a Maillard reaction and it’s a flavor profile we omnivores happen to find quite delicious. Without searing, meat dishes can taste flat and boring. Admittedly, searing isn’t strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.) But I really believe that the depth and complexity of flavor we gain in this searing step is well-worth the extra effort.” What about you?

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

Alone, the roast is tender and delicious. But all good things deserve lots of good gravy. I cooked down all those wonderful apples and onions along with the juices from the meat, then I strained out all the solids and thickened it up. The result was a beautiful savory gravy that tasted like a fall harvest. It reminded me of when I was a kid and we had pork chops with apple sauce for dinner, only much better.

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

I served this dinner up with some wild rice and fresh green beans sauteed in garlic – YUM!

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

Healthy, fast, and fall flavor for the win!!!

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

Pressure Cooker Pork Roast with Apple Gravy
 
Prep time
Cook time
Total time
 
Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.
Author:
Recipe type: main dish
Yields: 4 servings
Ingredients
  • 1 (3-5 pound) bone in pork shoulder roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 1 yellow onion, sliced
  • 2 apples, core removed and sliced
  • 1 cup chicken broth
  • 1 cup apple juice
  • 1 sprig fresh rosemary
  • 3 fresh sage leaves
  • 1 bay leaf
  • 3 tablespoons butter
  • 3 tablespoons flour
Instructions
  1. Rinse and thoroughly dry roast. Any moisture will prohibit a nice crust from forming. Season both sides with salt and pepper.
  2. Heat pressure cooker to browning setting. Heat oil and add pork roast. Brown for 5 minutes on both sides.
  3. Add onion, apples, broth, juice, rosemary, sage, and bay leave. Close lid and set to high pressure. Cook at high pressure for 60 minutes. Allow to naturally release pressure once done cooking.
  4. Once you can remove the lid, carefully remove roast and loosely tent with aluminum foil.
  5. Strain out all the solids from the liquid by pressing through a mess sieve. Discard solids and save the liquid for the gravy.
  6. Using your electric cooker on the saute setting, heat butter and flour and allow to cook until golden brown while stirring, about 3-5 minutes. Whisk in the hot liquid to form the gravy.
  7. To serve, shred the pork roast away from the bone and any remaining fat. Smother it with the apple gravy.

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.
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Apple Upside Down Cake

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Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

Upside down cake is one of my favorite desserts. Why should pineapple claim all the glory when you can turn just about any fruit into an upside down cake. Banana? Sure. Pumpkin? Why not. Apple?  Most certainly.

A good upside down cake made from scratch starts with butter, a lot of butter, and sugar. I prefer to use brown sugar because it just tastes so darn delicious. The reason I say you can make any kind of upside down cake that your heart desires is because with just a few tricks, you can alter this recipe to incorporate any fruit you’d like. The only question you need to answer is if that particular fruit goes well with buttery sugar. I would imagine the answer would be yes 99% of the time.

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

The only other needed tweaks to change this recipe up for other fruits would obviously be to swap out the gorgeous apples on the bottom with your fruit of choice but also to replace the apple sauce in the batter with some kind of puree or mash of your preferred fruit in the batter. But wait a minute… why am I telling you how to make this recipe with fruit other than apple? There are very few fruits that can compare to apple when baked into a sweet dessert, especially right at the start of fall.

 

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

To me, the fall season is all about heading back to school, the leaves changing color, cool nights and shorter days, football and soccer, the start of the holiday season, and APPLES. I would almost argue that the start of fall is my most favorite time of year, but the start of every season evokes a different kind of nostalgic feeling in me so I might change my tune at the beginning of, say, spring!  But for now, I’m going to stick with fall being my most favorite.

You can use any apple you prefer, but when baking, and especially when baking with copious amounts of sugar, I prefer the tried and true extra tart Granny Smith apple. Their texture always holds up well to baking and the flavor can’t be beat. You will love this upside down cake because it is not only insanely tasty but it really does represent everything you love about the fall season!

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.

GET THE RECIPE HERE

Nothing says fall like a warm spiced apple dessert, and this Apple Upside Down Cake will definitely impress because it is so incredibly rich and delicious.
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Leftover Turkey Salad

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After the holiday, transform your leftover Thanksgiving turkey into this Leftover Turkey Salad made with the yummy fall flavors of fresh apple and pecans.

After the holiday, transform your leftover Thanksgiving turkey into this Leftover Turkey Salad made with the yummy fall flavors of fresh apple and pecans.

After the holiday, transform your leftover Thanksgiving turkey into this Leftover Turkey Salad made with the yummy fall flavors of fresh apple and pecans.

In a little over a week from now, you’re gonna have leftover turkey. Its almost a given. When I host any meal, I always produce more than enough food for everyone. I would rather have leftovers than run out of food while my table is full of a bunch of hungry people. Thanksgiving leftovers are usually my favorite! Not only do I like to recreate that wonderful Thanksgiving meal over and over again, but I love to make other delicious meals like turkey and wild rice soup as well as this turkey salad.

After the holiday, transform your leftover Thanksgiving turkey into this Leftover Turkey Salad made with the yummy fall flavors of fresh apple and pecans.

I added a few ingredients that are perfect for a fall recipe including fresh apple and pecans. You can definitely moisten everything up with mayo, but I prefer to use greek yogurt (or even a combo of yogurt and mayo) because its healthier but also gives it a nice zip. The apple with the celery give the turkey salad a fantastic crunch. You can totally enjoy this stuff in a sandwich but I prefer to have it with crackers for a perfect little lunch. Enjoy!

After the holiday, transform your leftover Thanksgiving turkey into this Leftover Turkey Salad made with the yummy fall flavors of fresh apple and pecans.

5.0 from 1 reviews
Leftover Turkey Salad
 
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After the holiday, transform your leftover Thanksgiving turkey into this Leftover Turkey Salad made with the yummy fall flavors of fresh apple and pecans.
Author:
Recipe type: main dish
Yields: 4-6 servings
Ingredients
  • 4 cups cooked turkey, chopped
  • 3 green onions, with the whites and start of the greens sliced
  • 2 stalks celery, chopped
  • 2 sprigs parsley, stems removed, diced
  • 1 small apple, chopped (skin on, honey crisp recommended)
  • 1 teaspoon thyme
  • 1 cup greek yogurt or mayonnaise (or a combination of both)
Instructions
  1. Combine all ingredients except the yogurt/mayonnaise in large bowl and stir to combine.
  2. Add yogurt and/or mayonnaise and mix well.
  3. Season with salt and pepper, if desired.

 

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Candied Hazelnut Kale Apple Bacon Salad

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This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.
This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

I can honestly tell you that this is the most delicious salad I’ve had in a very long time. It has everything which equals an explosion of flavors and textures that you will love. You’ll taste bitter and sweet, crunchy and juicy, salty and spicy, chewy and soft. It even keeps well overnight. I tossed the kale and apple in the dressing and stored the leftovers in the refrigerator. I polished off what was left yesterday after a full day in the refrigerator and it tasted just as good, if not better, than the night I made it!

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

In addition to the bacon, the oh-so-wonderful bacon, I made a batch of candied hazelnuts. I needed to create a whole separate post dedicated to these hazelnuts because they were so tasty.

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

I picked up this gorgeous dark green kale and these juicy tart granny smith apples at the farmers market this past weekend. Aren’t they just beautiful?

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

I wanted to cut matchsticks for the apples because those long skinny pieces are easy to stab with a fork and they really absorb the dressing.

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

Don’t you think a salad like this would impress anyone at the dinner table?

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

This was definitely one of those recipes that I loved and will make over and over again in the future.

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.

Who loves to watch bacon cook? I do! I do! I made the VIDEO below just for you. Click play and try to imagine the glorious smell!

 

4.7 from 3 reviews
Candied Hazelnut Kale Apple Bacon Salad
 
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This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.
Author:
Yields: 6 servings
Ingredients
  • 1 cup hazelnuts
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Kosher salt
  • 16 ounces thickly sliced bacon, chopped
  • 1 tablespoon cooked bacon fat
  • 1/4 cup white wine (or white balsamic) vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons caper brine (from a jar of capers)
  • 3 tablespoons pure maple syrup
  • 2 Granny Smith apples, cut into matchsticks
  • One 8-ounce bunch kale—stems discarded, leaves finely shredded
  • 3 tablespoons snipped chives
  • Freshly ground black pepper
Instructions
  1. Preheat the oven to 350° F.
  2. Place hazelnuts in an oven safe dish and roast for 20 minutes. Transfer to a towel and rub away as many skins as you can. In a bowl, cover the hazelnuts with water. Transfer to a sieve and shake out the water. In another bowl, combine the confectioners' sugar, cayenne, cinnamon, and 1 teaspoon of salt. Add the hazelnuts and toss. Transfer to a sieve to shake off the excess coating. Arrange the hazelnuts on a parchment paper lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the hazelnuts are golden.
  3. Cut the bacon into small pieces and cook until crisp in a skillet. Transfer to paper towel lined plate to drain and discard all but the last remaining tablespoon of bacon grease. Whisk the vinegar, olive oil, caper brine, and maple syrup into the bottom of the bacon skillet and set dressing aside.
  4. In a large bowl, toss apples, kale, and chives with salad dressing. Mound the salad on plates and top with candied hazelnuts and bacon pieces.

This delicious Candied Hazelnut Kale Apple Bacon Salad is bursting with flavor and the perfect addition to any dinner, including Thanksgiving.
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Caramel Apple Pie Shot

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A Caramel Apple Pie Shot made with apple vodka is super easy to make and is so delicious, you’ll be wishing this fall drink was served year round!

A Caramel Apple Pie Shot made with apple vodka is super easy to make and is so delicious, you'll be wishing this fall drink was served year round!

You all love my funny stories, right? Well, I’m not so sure they’re always funny, but I like to write about the story behind a recipe, what I was thinking when I made it, etc. I had been wanting to make this caramel apple pie shot for weeks now. Maybe even months. I have a bottle of Wild Roots Apple & Cinnamon Infused Vodka and I absolutely love making cocktails with it. This delicious shot literally took me 53 seconds to make, but for whatever reason I hadn’t found the right time to make it. Turns out, the one day I decide to make it was when there was hardly any daylight left, but the husband really really wanted it.

A Caramel Apple Pie Shot made with apple vodka is super easy to make and is so delicious, you'll be wishing this fall drink was served year round!

If you didn’t know, I take all of the shots for my blog with natural window light. I have flashes – three very nice ones to be exact – but they are for the sole purpose of photographing weddings. I just prefer the look and feel of natural window light for my food photos. Well, considering the dark grey Oregon dusk sky was out and getting darker by the minute, I did what I could to use any remaining window light and shot the photo above at ISO 3200, still severely underexposed.  I pulled the exposure up a good 3-4 stops in LR and tried to reduce the grain. Now it just looks moody and intentionally grainy, right?

A Caramel Apple Pie Shot made with apple vodka is super easy to make and is so delicious, you'll be wishing this fall drink was served year round!

How about the two shots above? Those were nearly all black before I pulled them out in LR. Photographing in next to no light is very stressful for me. I don’t like it one bit. Well, for my final shot that you see below, I finally got that darn flash out. Sure, it worked. It even gave my photos a different kind of look that I may or may not like. But for now, I think I’ll shoot to taking all of my photos during the day, which means that my weekends will be busy photographing food because by the time I get home from work, its pretty dark out this time of year. The good news is that this sweet shot is super delicious. There’s my story.
A Caramel Apple Pie Shot made with apple vodka is super easy to make and is so delicious, you'll be wishing this fall drink was served year round!

Caramel Apple Pie Shot
 
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A Caramel Apple Pie Shot made with apple vodka is super easy to make and is so delicious, you'll be wishing this fall drink was served year round!
Author:
Recipe type: cocktail, drink
Yields: 1 shot
Ingredients
  • 1 part apple vodka
  • 1 part apple cider
  • whipped cream
  • caramel sauce
Instructions
  1. Fill shot glasses with apple vodka and apple cider. Top with whipped cream and caramel sauce. Shoot 'em back and enjoy!

A Caramel Apple Pie Shot made with apple vodka is super easy to make and is so delicious, you'll be wishing this fall drink was served year round!
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Butternut Squash Soup

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My version of Butternut Squash Soup combines creamy roasted butternut squash with the fresh fall flavor of honeycrisp apple creating a healthy autumn soup.

My version of Butternut Squash Soup combines creamy roasted butternut squash with the fresh fall flavor of honeycrisp apple creating a healthy autumn soup.

If there are two things every person should enjoy in the fall, its squash and soup. I love it when the seasons change and the produce at the farmers markets changes from berries to apples to squash and pumpkins. We spend our weekends at various pumpkin patches watched the kids run through corn mazes and riding the cow train. The changing fall colors and cool nights inevitably mean soup. I had picked up a butternut squash at the farmers market, roasted it, and then had no idea what I was going to do with it. I ended up using half for a pasta and half for this soup.

My version of Butternut Squash Soup combines creamy roasted butternut squash with the fresh fall flavor of honeycrisp apple creating a healthy autumn soup.

I knew I wanted it to be creamy, healthy, delicious, and taste like fall so I did the only reasonable thing and added some honeycrisp apple. Oh yes. Served up hot with a grilled cheese, we had a hearty and savory fall dinner!

My version of Butternut Squash Soup combines creamy roasted butternut squash with the fresh fall flavor of honeycrisp apple creating a healthy autumn soup.

Butternut Squash Soup
 
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My version of Butternut Squash Soup combines creamy roasted butternut squash with the fresh fall flavor of honeycrisp apple creating a healthy autumn soup.
Author:
Recipe type: soup
Yields: 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 honeycrisp apple, peeled and chopped
  • 3 cups chicken broth
  • 2 cups butternut squash, roasted and mashed
Instructions
  1. In a medium sauce pot, heat oil over medium high heat. Saute onion, stirring occasionally, until brown. Add garlic and apple and stir for 1-2 more minutes.
  2. Add chicken broth and squash and bring soup to a boil. Reduce heat to low and allow to simmer for about 20 minutes.
  3. Process soup through a blender until smooth.
  4. Season with salt and pepper as desired.

My version of Butternut Squash Soup combines creamy roasted butternut squash with the fresh fall flavor of honeycrisp apple creating a healthy autumn soup.
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Chocolate Almond Apple Sandwiches

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Chocolate Almond Apple Sandwiches are an easy and fun to make treat that your kids will love, especially as an after school snack.

Chocolate Almond Apple Sandwiches are an easy and fun to make treat that your kids will love, especially as an after school snack.

Chocolate Almond Apple Sandwiches are an easy and fun to make treat that your kids will love, especially as an after school snack. 

Think about it. If you were a kid and you came home from school hungry, would you just think your mom was the best if she gave this to you as a snack? I would! I’m not saying this is an every day kind of a snack. Even though fresh fruit is always a great option and the granola and almond butter have a fair amount of protein and fiber, there’s a fair amount of sugar as well. That is why I call this an after school treat, more than an after school snack. In my opinion, a great after school snack would be something like fresh cut veggies and edamame herb hummus, but our kids also deserve treats now and again, right? I know I do!Chocolate Almond Apple Sandwiches are an easy and fun to make treat that your kids will love, especially as an after school snack. 

Sure you can use something like Nutella and any old kind of granola, but I figured that since I has chocolate almond spread and granola on hand from Trader Joe’s, they would pair perfectly well in this little sandwich treat. And this time of year, you’ll never see me with any less than a dozen large organic honeycrisp apples. I restock every week at the farmer’s market and use them every day sliced up as a snack or in a recipe. I’m a bit of a honeycrisp addict.Chocolate Almond Apple Sandwiches are an easy and fun to make treat that your kids will love, especially as an after school snack. 

Both of my kids were so excited when they saw I had made them these treats. They’re one of those recipes that are fun to watch them eat because even the most proper adult is sure to make a mess when attemping to eat them.Chocolate Almond Apple Sandwiches are an easy and fun to make treat that your kids will love, especially as an after school snack. 

You can totally pack these in their lunches, too. I would just squeeze a bit of lemon on the apple to keep them from turning brown. I know what you’re thinking… you want one for yourself, don’t you?Chocolate Almond Apple Sandwiches are an easy and fun to make treat that your kids will love, especially as an after school snack.

Chocolate Almond Apple Sandwiches
 
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Chocolate Almond Apple Sandwiches are an easy and fun to make treat that your kids will love, especially as an after school snack.
Author:
Recipe type: dessert, snack
Yields: 2 sandwiches
Ingredients
  • 1 large apple, cut into large slices, core removed (honeycrisp recommended)
  • granola (chocolate almond recommended)
  • chocolate nut butter (chocolate almond recommended)
Instructions
  1. Make a sandwich with apple slices on the outside with a layer of chocolate nut butter on the inside with granola in the middle. Serve alongside a wet paper towel because the kids are bound to get messy!

 

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Apple Brown Betty

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One of my favorite fall desserts is my version of Apple Brown Betty which consists of thinly sliced fresh apples with a no oat sweet and buttery topping.

One of my favorite fall desserts is my version of Apple Brown Betty which consists of thinly sliced fresh apples with a no oat sweet and buttery topping.

One of my favorite fall desserts is my version of Apple Brown Betty which consists of thinly sliced fresh apples with a no oat sweet and buttery topping.  

This recipe almost didn’t make it on the blog. Here’s why: Last weekend my dad came up for a visit. When family visits, I love to cook for them and they love to eat what I cook. What also happens, though, is that I have no motivation to actually take photographs of what I’m making or take the time to write out the recipe. The problem, though, is that I make something, then we eat it, and I say “Oh man, that’s good. I really needs to be on the blog” but its usually too late by that point. Well, after dropping my dad off for his trip home, we happened to have one large serving left in the refrigerator, so I did what anyone with a food blog would do and I took a photo of what was left in the pan, and then heated it up, topped it with a scoop of vanilla ice cream, and ate it. Does it matter that it was the middle of the day and I really shouldn’t have eaten dessert right then and there? Nope. I did it all for your benefit so you could have my recipe. You’re welcome.One of my favorite fall desserts is my version of Apple Brown Betty which consists of thinly sliced fresh apples with a no oat sweet and buttery topping.  

I have to tell you that I hate apple recipes with oats in the topping. I love oats and enjoy oatmeal in a bowl as well as in my smoothies on a regular basis. But for whatever reason, I think it is downright wrong to put oats in any kind of apple dessert. I just love the simplicity of cooked down apples with a buttery sugary downright delicious crisp topping. This dessert basically tastes like a dutch apple pie without the bottom crust. This is what I make every time I buy too many apples and we’re just tired of eating them. I love it… and I have to make it again because my dad and I polished off the entire thing without sharing any with the kids. Sorry, but not really sorry.One of my favorite fall desserts is my version of Apple Brown Betty which consists of thinly sliced fresh apples with a no oat sweet and buttery topping.

Apple Brown Betty
 
Prep time
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One of my favorite fall desserts is my version of Apple Brown Betty which consists of thinly sliced fresh apples with a no oat sweet and buttery topping.
Author:
Recipe type: dessert
Yields: 6 servings
Ingredients
  • 4-6 large apples, peeled, core removed, thinly sliced (I used honeycrisp)
  • 1 lemon
  • 3/4 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (1 cube) cold butter
Instructions
  1. Preheat oven to 350 degrees F.
  2. Add apple slices to a 9x9 baking dish. Cut lemon in half and squeeze juice over apples. Toss apples to evenly coat.
  3. In medium sized bowl, combine flour, sugars, and spices. Add cold butter and use a pastry blender to work the butter into the dry ingredients, cutting it into small pieces. You want the mixture to be crumbly with little to no dry ingredients left that haven't touched the butter. Sprinkle all of the topping over the apples evenly.
  4. Cover with aluminum foil and cook in preheated oven for 40 minutes. Remove foil and allow to continue cooking until the topping is crisp, about 10-20 additional minutes. Serve warm with vanilla ice cream.

 

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Honeycrisp Sangria

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My easy, delicious, and perfect for fall Honeycrisp Sangria is made with the most incredible locally produced apple cinnamon infused vodka and hard cider.

My easy, delicious, and perfect for fall Honeycrisp Sangria is made with the most incredible locally produced apple cinnamon infused vodka and hard cider.

My easy, delicious, and perfect for fall Honeycrisp Sangria is made with the most incredible locally produced apple cinnamon infused vodka and hard cider.  

There are only two kinds of apples in this world: Pink Lady, which is available in the spring, and Honeycrisp, which fill the farmers markets here in the Pacific Northwest starting in August. My love affair with the honeycrisp apple has to do with the fact that they are large, crisp, juicy, and a perfect balance of sweet and tart. Their flesh is white and doesn’t brown easily. They’re what I use to make my no sugar vanilla bean apple sauce and my apple compote cheesecake. They are wonderful. So wonderful, in fact, that I wouldn’t dare combine them with any products that weren’t extremely high quality. I made this undeniably delicious honeycrisp sangria with the help of two awesome companions, both locally produced and distributed right here in Portland, Oregon.  The first is Wild Roots Apple & Cinnamon Infused Vodka.  I first tasted the berry varieties of Wild Roots vodka at the farmers market a couple years ago and was blown away by the taste and quality. Since then, I’ve made countless tasty cocktails with their vodka. You definitely need to try them if you haven’t yet already. Second, I tried Reverend Nat’s Hard Cider. Since I’m not a beer drinker, I have a special place in my heart for hard cider. I actually found this cider at Trader Joe’s and they told me it was produced right here in town and was the best hard cider I’d ever taste. Like usual, they were right. I tortured my poor husband for about a week because I had it in the refrigerator but wouldn’t let him crack it open until I made this drink.My easy, delicious, and perfect for fall Honeycrisp Sangria is made with the most incredible locally produced apple cinnamon infused vodka and hard cider.  

This lovely cocktail starts by soaking that beautiful chopped honeycrisp apple in the vodka along with some orange peel. Now, if you’re in a hurry, you can let the apple swim for as little as 15 minutes, but I’m a big fan of letting the fruit really absorb all of that vodka goodness, so I prefer to let them soak in their chilled bath for at least a few hours or even over night. My easy, delicious, and perfect for fall Honeycrisp Sangria is made with the most incredible locally produced apple cinnamon infused vodka and hard cider.  

When you’re ready to serve your cocktail, you add your simple syrup, lemon juice, and apple cider (I use honeycrisp cider, of course) to your apple vodka mixture. Then, you divide the apples and the liquid between two glasses.
My easy, delicious, and perfect for fall Honeycrisp Sangria is made with the most incredible locally produced apple cinnamon infused vodka and hard cider.  

Finally, you fill the glass with the hard cider.My easy, delicious, and perfect for fall Honeycrisp Sangria is made with the most incredible locally produced apple cinnamon infused vodka and hard cider.  

Garnish with an orange peel twist and enjoy! Of course, although this recipe is only for two servings, there’s nothing stopping you from making this for a crowd. If you need help with the math, just let me know. Your job is just to make sure you have all the right ingredients on hand. Enjoy!My easy, delicious, and perfect for fall Honeycrisp Sangria is made with the most incredible locally produced apple cinnamon infused vodka and hard cider. My easy, delicious, and perfect for fall Honeycrisp Sangria is made with the most incredible locally produced apple cinnamon infused vodka and hard cider.

Honeycrisp Sangria
 
Prep time
Total time
 
My easy, delicious, and perfect for fall Honeycrisp Sangria is made with the most incredible locally produced apple cinnamon infused vodka and hard cider.
Author:
Recipe type: cocktail
Yields: 2
Ingredients
  • 4 ounces apple vodka (I recommend Wild Roots)
  • 1/2 large honeycrisp apple (about 1/2 cup, cubed, skin on)
  • orange peel (just the orange outer peel, not the white pith)
  • 1 ounce simple syrup
  • 1 ounce lemon juice
  • 4 ounces apple cider (honeycrisp recommended), chilled
  • 1 bottle hard apple cider (I recommend Reverend Nat's)
Instructions
  1. In a small bowl or glass, combine vodka and cut apples with orange peel. Let steep for a minimum of 15 minutes or up to 24 hours in the refrigerator (longer is better).
  2. When ready to serve, add simple syrup, lemon juice, and apple cider. Stir well to combine.
  3. Spoon steeped fruit into two glasses and divide remaining liquid evenly between the two glasses as well. Discard the orange peel.
  4. Top each glass with hard cider.
  5. Garnish with fresh orange peel or a cinnamon stick. Enjoy!

 

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