Fall Sweet Treats

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
Tin Foil
Loaf Pan

 

Directions


1. Preheat the oven to 350 degrees. Grease up a loaf pan.
2. Whisk together your dry ingredients:

Measurements:
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. 

Measurements:
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

Enjoy
xo.

 

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.

 

Directions:

1. In an itty bitty pan/pot heat up the pumpkin puree, maple syrup, vanilla extract & spices over medium-low heat.

 

Measurements:
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.

Enjoy

Xo.

Bacon Wrapped Cheesy Stuffed Jalapenos (cheap&easy)

Bacon Wrapped Cheese Stuffed Jalapenos

(based off the recipe from Sally’s Baking Addiction)

I don’t know what it is about fall but it always gets me in the mood to try new things in the kitchen. When autumn comes so do yummy veggies. Last night a friend of the family dropped off some fresh little peppers from their garden, and all I could think about what how good they would be wrapped in some bacon and in my belly. Seeing as I am not Martha Stewart and didn’t know a recipe off the top of my head I pretty much sprinted to the computer to get on Pinterest and grab a recipe to put these spicy bacony pieces of heaven in the oven and then into my belly. Once I had a recipe I was off to the grocery store with my list in hand.

Shopping List ( if you are making these from scratch) :
Tin Foil
Toothpicks
Jalapeno Peppers or any kind of pepper your heart desires – I used 12
Cream Cheese – 1 Philly brick
Cheddar Cheese -small brick
Garlic- 1
Paprika – just buy the bag, I’m sure you will use it again.
Baking Rack? ( optional)
Bacon – 1 pack

 

Directions:

  1. Preheat oven to 400F degrees. Place tin foil down on a cookie sheet. If you’re Martha Stewart and have a baking rack put it on top of the tin foil. If you are not Martha Stewart and don’t care that there is a chance that your bacon might get a bit stuck to the tin foil, cool.

  2. Cut your peppers in half lengthwise; begin your surgery on them. Carefully use your 10 blade- I mean knife ( sorry typing this while watching Grey’s Anatomy) slice out the seeds and the membranes. Set the dissected peppers aside. *Note: Wash Your Hands, hot pepper on fingers and touching your eyes is not fun*

  3. Using a handheld or stand mixer, beat the sh*t outta the cream cheese, cheddar cheese, garlic, and paprika. Add salt.

    Measurements:

    Cream Cheese- 250g which is 1 brick of Philly. If you are Martha Stewart 8oz.
    1 cup Cheddar Cheese.
    ½ teaspoon Paprika.
    1 clove of Garlic- I used 2 because what recipe actually means just 1?
    Salt for taste

  4. Take a spoonful of this dairy free ( just kidding) mixture, and shove it into the halves of the peppers ( make sure you get all the nooks and crannies) that you had set aside. I recommend filling all your peppers and then moving onto the next step. Honestly, don’t stuff one then wrap it in bacon, then do another. Stuff all your papers then move on to the next step.

  5. Now that ALL OF YOUR PEPPERS ARE FILLED. If your peppers are shortcut your bacon in half if they are longer leave your bacon full length. Wrap your peppers with bacon and stab your toothpick through the center to make sure your peppers stay wrapped while in the oven. Ok Martha Stewart, place each pepper on the baking rack. Non-Martha’s put your bacon wrapped pieces of heaven on the tin-foiled up cookie sheet about an inch apart. Bake for 25-28 minutes or until the bacon is how you like it. Turn the oven to broil for the last 2 minutes so they have a bit more crispiness to them.

  6. Eat them- take out the toothpicks before inhaling them.

  7. You can keep these in the fridge for around 4 days- I don’t know who is keeping them that long, they are great you will probably eat them all in one go. Also, you can make them in bulk and freeze them.

 

Enjoy
xo.