Indulge In {Pumpkin Banana Bread}

I can't hide the fact that I have an obsession with all things pumpkin flavored in the fall. If it says pumpkin on the label, I'm probably going to try it. From pumpkin coffee creamer to pumpkin soup, there is really nothing I won't eat. So with a few very ripe bananas lying around and a desire to consume an entire can of pumpkin puree, I set out to create the most delicious pumpkin banana bread I could in one try. And, not to brag, but I would say I did a pretty good job of it. By taking my mom's tried and true banana bread recipe and subbing in pumpkin for the egg and oil, I was able to create not only a simple to make pumpkin bread but a rather yummy one at that. The pumpkin flavor is subtle but still present making it nice for the people who aren't quite as obsessed with pumpkin as I am. While I eat it for dessert with a dab of whipped cream, try slicing some up for a fall flavored brunch. It would even be great to serve with scrambled eggs on Thanksgiving morning.

I could continue to tell you how delicious it is and inform you of the many ways to enjoy it, but instead I'll let you decide for yourself. Here's the recipe…

:: Ingredients ::
2 1/3 Cups Bisquick
1 Cup Sugar
1/3 Cup Pumpkin Puree
3/4 Cup Pumpkin Puree
3 Large Very Ripe Bananas
1 Teaspoon Vanilla Extract
1/2 Tablespoon Pumpkin Pie Spice

*Note: Due to the substitution of pumpkin puree for egg and oil, this is the least confusion and most efficient way to write the recipe.

:: Directions ::
1. Combine pumpkin puree and sugar in a large mixing bowl.
2. Add in bananas, vanilla extract and pumpkin pie spice.
3. Mix in Bisquick.
3. Bake at 350 degrees for 55-60 minutes in a greased loaf pan.

The Happiest Hour {Spiked Apple Cider}

There are few things that make me happier in the fall than a glass full of warm bourbon spiked apple cider on a cool day. Combine that with a trip to the pumpkin patch and I may actually be in fall decorated Heaven. The combination of spices with the sweetness of the cider and the burn of the bourbon is quite perfect. My college roommate always made the most delicious cider when we were in school. We would drink by the gallon and everyone we knew was asking for a glass. But now that she has moved away, I have had to concoct my own equally delicious libation. After sifting through numerous recipes, I think I have finally found the winner. To make it even better, it made my whole house smell of autumn goodness the entire day. Although I prefer to enjoy mine with a shot of bourbon, you don't need one to enjoy it. It is just as delicious when served virgin as it was spiked. Here's the recipe...

:: Ingredients ::
1 Gallon Apple Cider
3 Cinnamon Sticks
10 Whole Cloves
1 Tablespoon Lemon Juice
1/4 Cup Brown Sugar
Bourbon to Taste

:: Directions ::
1. Bring the cider to a boil over medium-high heat.
2. Once boiling, add the brown sugar stirring to dissolve completely.
3. Reduce to a simmer and add the cinnamon sticks, whole cloves and lemon juice. Cover and simmer for a minimum of an hour and a half. For a more intense flavor, simmer longer.
4. Add Bourbon and serve immediately.

Indulge In {Roasted Pumpkin Seeds}

It's hard to tell in Florida when the seasons actually change because the temperatures usually don't. One tell tale sign that it's fall for me is when the pumpkin patch down the street opens up. The huge church lawn filled with pumpkins and gourds of all sizes brings a big smile to my face every time I drive by. Pumpkin is by far one of my favorite fall flavors. Whether it be savory or sweet, I love it. While I don't have much experience with cooking the pumpkin itself, I do have lots of experience in roasting the pumpkin seeds. What most people throw out is my favorite part of the gourd. When toasted and mixed with either salty or sweet spices, it makes a great snack for every day or a nice treat to put out a fall gatherings. I shared my recipe for roasted pumpkin seeds a few years ago and wanted to share again today as a launch into pumpkin season. As the next months go on, I hope to get a little more experience cooking up the flesh of the pumpkin and sharing some more delicious pumpkin inspired recipes with you. While I'm doing that though, I'll just snack on these!

:: Ingredients ::
Pumpkin Seeds from 1 Large Pumpkin, cleaned
Olive Oil
Brown Sugar
Sea Salt
Chili Powder
Chipotle Seasoning
Ground Cumin
**All Spices Done to Taste

:: Directions ::
1. Place cleaned seeds in a single layer on a baking sheet. Bake in a 300 degree oven for 30 minutes to dry out.
2. Remove seeds from baking sheet and toss in a bowl with olive oil and spices.
3. Return to baking sheet and cook for an additional 20 minutes.

Have a tasty Thursday!

The Happiest Hour {Hot Apple Cider}

Besides the s'mores cupcakes I showed you yesterday, I think hot apple cider may be one of my favorite fall treats. It is definitely my favorite fall cocktail. When served hot with a splash of bourbon or rum, it's sure to warm you up on a cool evening. While you can simply buy a gallon of cider from the store, I prefer to spice mine up. Here's my recipe for the perfect cup of hot apple cider!

:: Ingredients ::
1 Gallon Apple Cider
1 Orange, sliced
1 teaspoon Cinnamon
2 teaspoons Whole Cloves
1/2 teaspoon Ground Allspice
4 tablespoons Brown Sugar

:: Directions ::
1. Combine ingredients in a medium sauce pan. Over medium high heat stir until sugar is dissolved.
2. Reduce heat and simmer for 20 minutes.
3. Serve with a splash of bourbon or rum.

Happy Weekend!

Indulge In {Apple Cider Doughnuts}

I must admit that work has been so crazy the past few weeks that I have spent barely any time in my kitchen. The time away has been tough but I'm excited to have a few days off this week to get back into the cooking grove of things. I've got a list of recipes to try out and I can't wait to bust out all the fall flavored baked goods. These apple cider doughnuts are at the top of my list to make this weekend so I thought I would share it with you today. Tweet me your pictures if you make it. I'd love to see your versions! Here's the recipe from Smitten Kitchen.

:: Ingredients ::

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening (see my explanation in the post) for frying

:: Directions ::

In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 

1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inchdoughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. 

Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses 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 the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. 

Indulge In {Homemade Apple Pie}

Ever since I made my first pie a couple weeks ago, I've been dying to make more. I can't get enough of the down home decadent goodness each one brings to the table. And, now that it's finally fall I can make my first ever apple pie! I've been perusing for the perfect recipe for days now and I think I have finally stumbled upon the right one. Complete with a cider caramel inside and homemade crust, I'm really not sure how I can go wrong. Here's the amazing recipe from Honey & Jam!

:: For the cider caramel ::
4 cups apple cider
1/2 cup dark brown sugar
1/4 cup unsalted butter

:: For the pie ::
5-6 cups sliced apple (gala or granny smith are best)
1/2 cup brown sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
1 teaspoon vanilla
1 cup cider caramel, warmed
1 large egg, beaten

:: For the crust ::
(recipe from Martha Stewart)
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed

:: To make the crust ::

In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.

:: To make the caramel ::

Pour cider into heavy bottomed pot. Boil cider until reduced to 2 cups, about 20 minutes. Add butter & sugar, cook, stirring occasionally, until sauce thickens slightly and is reduced to 1 1/4 cups. Can be made 2 days ahead, transfer to bowl and keep refrigerated.

:: To make the pie ::

Preheat oven to 350 F. Let pie dough rest on counter for 15 minutes. On a lightly floured surface, roll out dough into two 1/8 inch thick rounds. Press one round into lightly greased pie plate.

In a large bowl, combine apples, brown sugar, flour, cinnamon, ginger, salt, vanilla, and caramel. Mix well. Spoon apples into pie plate. Cover with remaining crust. Cut 4 steam vents into top. Brush with beaten egg, and sprinkle with sugar & cinnamon.

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool before serving.