Day 2: Fall Sweet Treats.
To me Fall begins sometime in September when something inside me screams USE YOUR KITCHEN AID MIXER AND BAKE SOMETHING!! and pretty much the first day its overcast in September. Everything about Fall makes me happy temperature changing, the colours, scarfs-boots-sweaters, the thought of Halloween, PSL etc. Pretty much every September I start my Fall season with the same type of recipe: dessert bread. This year was no different I was conflicted between an Apple Bread and a Banana Nutmeg bread but once I got to the grocery store and I saw apples on sale, it was game on.
** also I lay my recipes out a bit differently- just in case you’re new here… there is a shopping list at the beginning and then the measurements are mixed in with the directions so you don’t have to scroll up and down to figure things out…
Apple Cinnamon Bread
Shopping list from scratch:
Flour – 1 small bag
Brown Sugar- 1 small bag
Baking Powder- You most likely have a small canister in your cupboard ( yellow&brown label says MAGIC on it) if not buy it.
Baking soda- dollar store Arm&Hammer
Cinnamon- dollar store
Ground ginger- dollar store
Nutmeg- dollar store
Eggs- buy however many you actually need for day to day things, you will need 2 for this
Vanilla- mine is from Mexico, but I’m sure they sell it here lol… try the dollar store
Veg Oil- small thing
Greek Yoghurt- 1 tubby tub
Apples- I have tried making this with many types of apples, just buy the ones you like… if you’re going to be a smart ass and try using Crabbe apples or something- just make sure you have about the amount of 3 normal sized apples lol
1. Preheat the oven to 350 degrees. Grease up a loaf pan.
2. Whisk together your dry ingredients:
3 cups plain/all-purpose flour
1 and 1/4 cups light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3. Whisk together the wet things. Add the dry ingredients, and the apple chunks, and mix until just combined. Do NOT over-mix.
2 large eggs room temperature
1 teaspoon vanilla extract
3/4 (180 ml) cup vegetable oil
1 and 1/2 cups greek yogurt
3 apples peeled and chopped into small cubes
4. Pour the batter into the greasy loaf pan
5. Put in oven, set a timer for 30 minutes. At 30 minutes you are going to want to cover loosely with aluminum foil. Bake for another 30 ish minutes. Check with a knife of some sort to make sure it’s fully cooked ( I have made this recipe more times than I can count and sometimes its 1 hour sometimes is 1.5 hours, sometimes 50 minutes… )
6. When fully cooked Allow it to cool down- I would let it cool down completely, but you do you honeyboo
So being the typical white girl that I am, I LOVE me a Pumpkin Spiced Latte. One major problem though- I’m lactose intolerant. Which most places are fine making a drink dairy free, but it seems to always be for a cost… like sorry my body can’t digest properly, but I don’t want to pay an extra 75cents for you to use soy/almond or god forbid $1.50 for coconut at some stores! So I resorted to the interwebs to find an at-home recipe for the perfect dairy free PSL. This is a combination of 3 recipes that I found.
Dairy Free Pumpkin Spiced Latte ( a broke girls version of the sacred PSL)
Shopping List from scratch:
Pumpkin puree- 1 can ( dollar store)
Pumpkin Spice- This can be tricky to find in October
Almond/Soy/Coconut Milk- whatever floats your boat ( almond is my go too)
Vanilla- 1 bottle ( dollar store)
Maple Syrup- 1 bottle
Coffee or Espresso- make whatever you have at home.
** notes about shopping list you can substitute:
plain maple syrup for a flavored one ( I have used blueberry syrup -delicious)
pumpkin pie spice for 1/2 teaspoon + pinch nutmeg+ pinch of clove
If you get a vanilla flavored almond milk only you will only need about half the vanilla.
1. In an itty bitty pan/pot heat up the pumpkin puree, maple syrup, vanilla extract & spices over medium-low heat.
3 tablespoons pumpkin purée
1 teaspoon pumpkin pie spice- or– 1/2 teaspoon + pinch nutmeg+ pinch of clove
2 1/2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
**Stir constantly to combine well & prevent from burning. Warm for 1-2 minutes.
2. Turn heat to around Medium and add 2 cups of the Milk of your choice. Whish it for around 3 minutes, until its all hot but NOT boiling
3. Put it in a blender, and blend it on HIGH for 1-2 minutes- it will be smooth and it will make the milk froth.
4. Add 1/2 cup of Coffee or 1/4 cup Espresso to a mug and pour your blended pumpkin mix on top of it.