Apple Butter Breakfast Cake

Breakfast. Cake.

Breakfast Cake.

Is there much more you need to know?

Whenever you can eat cake for breakfast and it's actually the name of the dish, not just leftover birthday cake or something, it's a good day in my book.

Here is another great recipe for all that Apple Butter you made in the slow cooker, remember that (click here)?

You could also write out this recipe (or this one for Apple Butter Rolls!) and give it as a gift with a can of your homemade apple butter! How thoughtful and domestic of you.

This breakfast cake is moist, flavorful and perfect for a Fall morning. Try it out when your guests are in town for Thanksgiving as a delicious breakfast option!



 

Apple Butter Breakfast Cake

Slightly Adapted from Musselmans

Yield: 8x8 pan, approximately 12 small servings

Prep Time: 20 min. Total Time: 1 hour, 20 min. plus cooling

 

Ingredients:

2 1/4 c. all purpose baking mix

3/4 c. milk

1/2 c. sugar

1 egg

2 tbsp. butter, melted

1 1/2 c. apple butter

1/3 c. chopped pecans

1/3 c. sugar

2 tbsp. butter, melted

 

Directions:

-In large bowl, combine baking mix, milk, 1/2 c. sugar, egg and 2 tbsp. butter. Pour 2/3 of the batter into an 8x8 baking dish that has been coated with non-stick spray.

 

-Cover with apple butter.

 

-Top with remaining batter, dropped by spoonfuls.

 

-Combine pecans, 1/3 c. sugar and 2 tbsp. melted butter in a small bowl and sprinkle on top of cake.

 

-Bake at 350 degrees for one hour or until a toothpick inserted in the center comes out clean.

 

This cake will fill up the entire dish while baking so do not substitute a smaller baking dish or a disposable pan!

Enjoy!
Laura

Pumpkin Seed Bark with Salted Caramel

Wondering what else to do with those pumpkin seeds I inspired you to roast yesterday?

Not to assume that I am that inspiring...but, anyways, you know what I mean...right?

Pumpkin Seed Bark!



This couldn't have been easier and so unique.

Pumpkin Seed Bark with Salted Caramel

Prep Time: 5 min. Total Time: 10 min. plus cooling

 

Ingredients:

-Chocolate bark (I love the chocolate flavored almond bark from the grocery store or Wilton Candy melts)

-Roasted Pumpkin Seeds (I did half salted, half sweet)

-Salted Caramel Sauce (see below)

 

Directions:

-Melt chocolate bark according to package directions (I used half the package) and spread into a thin layer on a parchment or Silpat lined baking sheet

 

-Sprinkle pumpkin seeds over the top and lightly push into the chocolate to stick

 

-Refrigerate while you make the salted caramel

 

-Salted Caramel Sauce: (from Two Peas and Their Pod)

 

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature, cut into pieces
1/2 cup heavy cream, at room temperature
1/2 tablespoon sea salt flakes

 

Make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.

As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.

Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the sea salt flakes.

 

-Let cool for a few minutes before drizzling it over the chocolate and pumpkin seeds. You will have extra so pour the extra into a mason jar or tupperware, let cool and store in the refrigerator.

 

-After the caramel has cooled, break the bark into pieces and serve.

 

Enjoy!

Laura

Roasted Pumpkin Seeds

Do you still have pumpkin seeds around?

Is this too late?

Either way, you should find some. Scoop out your pumpkin pie pumpkins for Thanksgiving and give those seeds a little roast!

We had a big carving party and the best part was that I kept all the seeds, thoroughly rinsed them, laid them out to dry overnight and roasted the seeds five different ways!



1. Traditional Salted: tossed with a drizzle of EVOO (extra-virgin olive oil) and heavily salted.

2. Italian: tossed with a drizzle of EVOO and a sprinkling of Italian Seasoning.

3. Spicy (for 1 c. seeds): tossed with worcestershire sauce, 1 tbsp. melted butter, a dash of cayenne pepper, 1/4 tsp. chili powder and a dash of salt.

4. Mexican (for 1 c. seeds): tossed with worcestershire sauce, 1 tbsp. melted butter and 1/4 tsp. cumin.

5. Sweet (for 2 c. seeds): tossed with 2 tbsp, melted butter, 1 tbsp. sugar, 1 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. allspice.

After coating the seeds with your desired flavor, roast on a foil-lined baking sheet at 250 degrees for 1 hour and 15 minutes or until slightly brown!

The sweet was, of course, my favorite. Cinnamon, butter and sugar always wins in my book.



These are a great snack by themselves or throw them in a trail mix, homemade granola, on top of a salad, crushed in a food processor and used as breading on chicken...the possibilities are endless!

Enjoy!
Laura

P.S. Read here for all the health benefits of pumpkin seeds! Not to mention that roasting your own is a lot more affordable than buying them at the store!

Happy Halloween!

I have such great memories of this holiday from growing up! It is my dad's birthday (click here to read how awesome he is) and so we always had a haunted house for all the trick or treaters that was legitimately scary and took a while to set up but was so worth it. We ended the night with all my parent's friends coming over for pumpkin pie and a birthday celebration. Who wouldn't love that as a kid? Some of my favorite memories are from this day!

Enjoy this Halloween round-up!

A great Halloween video...

(when she is carrying her...hilarious!)

 

A yummy Halloween snack...



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A creepy yet humorous Halloween costume...

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A gorgeous Halloween porch...

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A stunning Halloween tablescape...

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Possibly the most beautiful carved pumpkin I've ever seen...

 

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And the best Halloween movie ever...





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Does anyone NOT like the movie Hocus Pocus?

Laura

 

P.S. Today is also my due date! 







Last Minute Halloween Costume

In case you're looking for something inexpensive (in this case, pretty much free) and last minute for Halloween this year, I have your answer!

Last year, the hubster and I went to a casual costume dinner at a friend's house and dressed as a team on the Amazing Race. Simple, cheap and super comfortable. Perfect combination!



We wore black workout pants, matching blue shirts and black jackets. We stuffed our hiking backpacks with pillows (lightest pack ever!) but you could just use a normal backpack if you don't have a full hiking kind.

After a quick google image search for Amazing Race, I printed off the logo and attached it to a manila envelope. To take it one step further, I printed off "Road Blocks" and "Mission" cards that went inside the envelope- both are aspects of the show! I attached these to our backpacks with carabiners and a rubber band.

Simple doesn't describe how easy this costume was to create and we got to wear workout clothes all night which was basically like wearing classy pajamas.

Hope this helps any last minute costume binds!
Laura

Halloween Dinner

I love these cute ideas for a pre trick or treating (or waiting for trick or treaters at your house!) dinner! So festive, easy and a great memory maker!

Ghost Pizza


Halloween Stuffed Peppers


Mummy Dogs


Jack O Lantern Quesadillas


Boo-ghetti

 

Happy Halloween Eating!

Laura

Pumpkin Pie Dip

Everything you love about Pumpkin Pie but without turning on the oven, making and pre-baking a crust and in a lot less time? Done and done.

A fluffy dip perfect for football watching, book club, or friends-giving!

And you don't have to tell anyone how simple and skinny it is!

I will most definitely be making this dip again, especially because it's so easy to have all these ingredients on hand for a quick dessert!

Served with sliced apples and graham crackers when around a group of people...a spoon is all you need if it's just you at home, on the couch, watching TV...not that I did that or anything...

 

 

Pumpkin Pie Dip

Adapted slightly from SkinnyTaste

Yield: A lot..this picture is only half the total amount!

Total Time: 5 min. plus chilling

 

Ingredients:

15 oz. can pumpkin

1 packet instant vanilla pudding mix

1 8 oz. container fat free cool whip

2/3 c. brown sugar

1 tsp. vanilla

1/8 tsp. cinnamon

1/8 tsp. pumpkin pie spice

Sliced apples and graham crackers for serving

 

Directions:

Mix pumpkin with pudding mix, brown sugar, vanilla, cinnamon and pumpkin pie spice. Fold in cool whip. Chill until ready to serve!

 

Enjoy!

Laura

 



Salted Nut Bars

Paydays are totally underrated.

Not the kind at your job where you get a check and money, I think we can all agree those are awesome.

I mean the caramel and peanut candy bar. Salty + Sweet = True Love 4 Ever.

These Salted Nut Bars remind me of a Payday on steroids.

A peanut butter cookie crust, layers of caramel, peanuts, marshmallow and candy corn.

Take a second and read that sentence again. All the good things in life, right there.

 



I will note that this recipe has multiple steps, it's messy to make and, although simple, it's time consuming. But once I took one bite, I forgot about all of that. Amazing.

I feel like that is what pregnancy is like, too. It's tiring, uncomfortable and time consuming but I am assuming once you meet your precious baby, you forget about all of that. I don't know why people would have multiple children if that's not the case. I'll keep you updated.

So, I didn't plan on comparing these Salted Nut Bars to pregnancy and childbirth but that just happened. Hm.

On that note, click here for the original recipe by Just A Pinch!

Enjoy!
Laura

P.S. Happy Birthday to my wonderful mom! Read how amazing she is here!

Pumpkin Cinnamon Chip Muffins

I'm sure y'all have seen this same concept around- a muffin with only 2 ingredients! Or 3 ingredients! Or heck- only one ingredient!

Well, I'm on that same train but mine are a super complicated 4 ingredients! Whew.

My best friend from college's mom always made these muffins for us and they are now a fall staple.



Pumpkin, cake mix, water and cinnamon chips combined to make a moist, flavorful treat. Yep, still 4 ingredients. You can do it, I promise.

The cinnamon chips are made by Hershey's and can be a little tricky to find so stock up when you do. My mom and I found them at Reasor's in Oklahoma when I was back in the summer and I loaded up for this recipe. You can always use chocolate chips, too. I have and they are still delicious!



This is a great recipe that you can always have the ingredients on hand for unexpected guests or a surprise treat for your friends and neighbors!

Pumpkin Cinnamon Chip Muffins

Yield: 24 muffins

Prep Time: 5 min. Total Time: 30 min.

 

Ingredients:

1 box yellow cake mix

1 can pumpkin (actual pumpkin, not pie filling)

1 c. water

1 c. cinnamon chips

 

Directions:

Mix cake mix, pumpkin and water in a large bowl until smooth. Fold in cinnamon chips. Scoop into greased muffin tins or tins lined with cupcake liners.

Bake at 350 degrees for 25-30 min. until a toothpick inserted in the middle comes out clean. Let cool.

 

Enjoy!

Laura

 

Canning Essentials

If yesterday's apple butter post inspired you to hop aboard the canning train, let me tell you about a few of my favorite things that make the whole process easier.

There are two different types of canning and I use the water bath method so this is what I use for processing and cooking...

Canning Utensil Set

This comes with a funnel (essential as it fits onto the jars perfectly), a jar lifter (boiling water is hot, y'all), a magnetic lid lifter for pulling the lids and rims out of their pot of water and a bubble remover/headspace tool to make sure you're filling the jar properly.

 

Fresh Preserving Kit

A 21 qt. water bath canning system. I tried to use a large pot I had on hand for my first batch of jam and, although it got the job done, it was very difficult and not ideal for larger or more cans. This kit actually comes with not only the pot, but the 4 pieces listed above and a canning rack that fits in the pot to make it easy to place jars in and remove jars from the hot water!

 

The Ball Blue Book Guide to Preserving

Not only recipes but instructions and how-to guides for all levels of canners.

 

You Can Can book

I'd be lying if I didn't say that I was first attracted to this book because of the title. So witty. I went to the bookstore and perused lots of different instruction books on canning and I felt this one had a great variety of how to prepare your veggies/fruit/etc., how to process your cans, how to prepare your supplies for canning and a plethora of recipes. The Gingered Cranberry Pear Chutney? Delish over cream cheese with crackers.

 

I use Ball Jars that I pick up at our grocery store but you can also get them at any craft store.

These 8 oz. Quilted Jelly Jars are my favorite.

I only buy regular mouth size jars so that I'm only buying one size of replacement lids (they can only be used once!).

And how cute are these 4 oz. quilted jars? Love.

 

Oh, and if you're planning on quadrupling the apple butter and peeling, coring and slicing 10 lbs. of apples, I HIGHLY recommend one of these.



 

There are so many online resources available, as well. Which come in handy when you're in the middle of canning something and you have no idea what's going on....trust me, that's normal.

 

Also, if you live in Colorado or high altitude (ie: not Oklahoma), this website is key for modifying your processing time because of the altitude.

 

All of the titles of the items are links to purchasing them, too, if you're interested!

 

You CAN can!

Laura

 



Slow Cooked Apple Butter

When we first moved to Colorado, it took an extremely long time for my teaching license to transfer over from Texas. So, in that time, I picked up a lot of new hobbies, one being canning!

I first tried canning a small batch of jam and, although it was extremely frustrating because I had no idea what I was doing, it became something that I really look forward to doing!

Now every Autumn, I load up on fresh, scrumptious apples and make apple butter! It is a perfect introduction recipe to canning and I love that come December, the apple butter flavors are still perfectly canned and I have a load of stocking stuffers and small gifts to pass out to neighbors, family and friends!

But don't let the canning aspect deter you from this recipe- you absolutely don't have to can this! Just make it and keep it in the fridge for a delicious spread for your bread, a stir-in for your yogurt (delicious!!) or make it extra decadent and make a batch of my Apple Butter Rolls!

And- wouldn't you know- this recipe is from Skinnytaste! So it's guilt-free, too!



I quadrupled this recipe (10 lbs. of apples!) and picked up organic Gala apples from our local farmer's market grocery store at 99 cents a pound! What a deal.





Oh, did I mention that this is made in the SLOW COOKER? And makes your house smell amazing? Now you have to make it.

Slow Cooked Apple Butter

Recipe from Skinnytaste

Yield: 2 cups

 

Ingredients:
2.5 lbs (6 large) apples, peeled, cored, finely chopped (I used gala but honeycrisp or a mix of the two works well, too)
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp nutmeg

Directions:

Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.

Cover and cook on low 10 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and puree with an immersion blender. Cook on high uncovered 1-2 hours.

Spoon into sterile jars for canning, or containers and refrigerate.


Enjoy!
Laura

Pumpkin Spice Kisses

I am all over Fall, y'all. It officially starts tomorrow and I think these Pumpkin Spice Kisses are the perfect way to celebrate!

 



Don't believe me? Let me convince you.

1. They are simple. Like so simple that after I baked them, I was pretty sure I forgot something because it was so simple.

2. They have pumpkin in them! And we are all about pumpkin this season!

3. They even look like Autumn! Perfect colors.

4. 4 ingredients- that's it!

That's all I got.

I hope it's enough.



Pumpkin Spice Kisses- see here for the original recipe!

Side note: The dough is extremely sticky and I substituted the sanding sugar for cute Autumn colored sprinkles from the Target $1 section (love that place!). It's also super important to throw them in the freezer or refrigerator to keep the kisses from melting. Nobody likes melted kisses.

I love that Fall and y'all rhyme.
Laura


Apple Juice Pound Cake with Apple Juice Glaze

There are pumpkins on our front porch, an apple cinnamon candle burning in the kitchen and a Halloween candy bowl in the entry way.

And it's at least 85 degrees outside.

In Colorado.

In mid-September.

What is happening?!

It has not stopped me from pinning all things Fall, buying pumpkin spice flavored everything and baking a delicious apple flavored pound cake.

Take that, global warming.

 



This cake is perfect to convince yourself that it is Fall. It's moist on the inside, crunchy on the outside and so very yummy.



 

Apple Juice Pound Cake with Apple Juice Glaze

Yield: 1 loaf

Prep Time: 10 min. Total Time: 1 hr. plus cooling

 



Ingredients:

1/2 c. butter, softened

1/8 c. applesauce

1 1/2 c. sugar

2 eggs

1/4 tsp. salt

1/4 tsp. baking powder

1 1/2 c. all-purpose flour

1/2 c. apple juice

 

For the glaze:

1 1/2 c. powdered sugar

1/4 c. apple juice

 

Directions:

Cream butter, applesauce and sugar together with an electric mixer.

 

Beat in eggs one at a time.

 

In a small bowl, combine salt, baking powder and flour. Whisk to combine. Add to butter mixture, alternating with the 1/2 c. apple juice until completely mixed.

 

Pour into a greased 9x5 loaf pan and bake in a 350 degree oven for 50 minutes or until lightly browned. The center might appear moist- just watch the top for browning.

 

Let cool on a wire rack. Whisk glaze ingredients until smooth and pour over cake. I poured it over while the cake was still warm to create a crunchy top layer but you can also wait until completely cooled.

 

Enjoy!

Laura

Bundt Part 2

Y'all. This is so exciting. After writing yesterday's post on Nordic Ware Bundt Pans, I went downstairs to look at the bundt pan that was my grandma's and she brought it up here in May.

It's the classic bundt pan made by Nordic Ware!

So, I immediately had to find a delicious recipe to fulfill my bundt cake desire. Here are some contenders...

Pumpkin Spice with Creamy Pumpkin Glaze

 

Blueberry Bundt Cake

 

Root Beer Float Cake

 

 

Apple Bundt with Brown-Butter Vanilla Bean Glaze

 

There are way too many delicious looking options and the shape the gorgeous pans provides makes the decision even harder! Can't wait to try!

 

Bundt is a funny word.

Laura

 

 



Apple Butter Rolls

This is it. I've really done it now.

So long skinny jeans.

Goodbye mini skirts.

I've met your match. And they're delicious.

Apple Butter Rolls! This idea came to me one day and I could hardly wait to make them.

Buttery dough, filled with cinnamon and spice filled apple butter and topped with apple juice infused frosting. Do you really need more convincing? I didn't think so.

A perfect Fall breakfast that will most definitely impress!

Apple Butter Rolls

Inspired by Pioneer Woman Orange Rolls

Yield: 2 dozen rolls

Prep Time: 2 hours Total Time: 2 1/2 hours

Ingredients:

For the rolls:

-1/2 recipe of PW cinnamon roll dough found here (this is what takes the most time but I always make it a day before I want to make the rolls to save time!)

-Pint Apple Butter (this recipe is my absolute favorite! But you could buy premade at the store, too!)

-1 c. brown sugar

-1/2 c. melted, salted butter

-1/2 tsp. salt

For the icing: (this was plenty for us but it is easy to double if you need more!)

-1 lb. powdered sugar

-3 tbsp. melted butter

-1/4 c. milk

-1/4 c. apple juice

-Dash of salt

Directions:

Roll out dough into a long rectangle. Spread apple butter over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.
Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).
While baking, mix together the ingredients for the apple glaze, thinning with more milk or apple juice to make mixture thin enough to be pourable.
Immediately drizzle apple glaze over the top. Serve warm or at room temperature.

P.S. PW does a great post here on making Cinnamon Rolls, the dough and freezing them! Check it out before if you're nervous!

Enjoy!

Laura





A Monday List pt. 3

1. Is everyone else so ready for Fall? Not just for the temperatures but for Saturdays at home watching football, eating tons of yummy food and for pumpkin decor. I'm not as excited for Fall this year since all the cute Fall outfits I want to wear are just a wee bit too small right now. Sarcasm on the "wee".

2. I really love this platter from Etsy! What a cute gift for someone...or yourself!

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3. Another pro for Fall? You can make tons of sweets and claim them as "football food". These Salted Nut Bars will definitely be pawned off as football food but really I just want to eat them.

4. Good news- Charlotte (the sweet thing making me eat ice cream, have back pain and buy every cute pink outfit I can) was breeched and at the doctor's appointment last week, I found out she had flipped! I guess a few times of lying upside down on a propped up ironing board with hot and cold presses on my stomach did the trick. Oh home remedies.

5. Colorado earned about 50 brownie points last week when I was in Oklahoma and the temperature was around 118 daily. Plus humidity. I had never been happier to NOT live there. And that says a lot because I love Oklahoma.

Thanks for reading the randomness!

Laura