Apple Spiced Scones with Spiced Glaze

I know I've told y'all this before but in case you forgot or still find it really, really odd, I'll remind you.

My hubby loves scones.

Scones? Yes, scones.

My rock climbing, triathlon competing, double black diamond skiing husband enjoys a good scone.

Funny.

And I'll give you all one guess where I found another successful recipe, this time for a scone... you guessed it- SkinnyTaste!

I made SkinnyTaste's Delightful Apple Spiced Scones with Spiced Glaze and they were a hit! Instead of forming them into a circle, I made a long rectangle and cut them into small triangles before baking. This was great as I sent some of them into my husband's work and they were the perfect size to grab on the go! Not to mention, they served a lot more people than the 12 scones it originally makes.

These are a nice, light, Autumn-ish snack or breakfast and guilt-free, at that.

(Don't let the buttermilk addition sway you from not making these- just measure 1/2 tbsp. vinegar in a liquid measuring cup then fill the rest of the way to 1/2 cup with milk. Let stand 5 minutes and, voila, 1/2 c. buttermilk!)

Click here for the link to the original recipe from SkinnyTaste!

Enjoy!

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

Caramel Apple and Pumpkin Spice Bread

I've heard that indecisiveness is common when you're pregnant.

Well, when you have delicious options like Caramel Apple Swirl and Pumpkin Spice Swirl bread, how is anyone supposed to chose just one? Pregnant or not.



Needless to say, I bought both at the grocery store last week.

Let the taste test begin!

First up, toasted with a thin layer of butter. Hands down- Caramel Apple Swirl bread takes the cake. The apple flavor is strong but not overpowering. It tasted actually very fresh and made me feel like I was smack dab in the heart of Autumn. Despite the heat blazing outside.

The Pumpkin Spice Swirl bread was still delicious, don't get me wrong, but this was a competition and like all good competitions, there can be only be one winner.

I knew both of these breads would be even better as french toast.

And I was right.

The Pumpkin Swirl bread got the normal French toast treatment.

But the Caramel Apple Swirl Bread got kicked up a notch.

An apple and cinnamon-cream stuffed notch.

Reminiscent of the Peaches 'n Cream Stuffed French Toast but with a fall twist.

 Caramel Apple 'n Cream Stuffed French Toast

Prep Time: 15 min. Total Time: 25 min.

Yield: 2 servings

Adapted from Two Peas and Their Pod

For the apples:
1 thinly sliced apple
1/2 tsp. cinnamon
Dash vanilla extract
1/2 tbsp. white sugar
1 tbsp. water

For the filling:
4 ounces cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cooked apple

For the French toast:
4 slices Caramel Apple Swirl Bread
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Diced apples and maple syrup, for serving

Directions:
First, cook the apple. Combine all the apple ingredients in a small saucepan and cook over medium-low heat until the apples are tender but still have a slight crunch. About 15 minutes.

To make the filling, in a small bowl, mix cream cheese, powdered sugar, cinnamon and vanilla extract, until smooth. Spread cream cheese filling on slices of bread; top with cooked apple slices. Make two French toast "sandwiches."

In shallow pan, whisk eggs, milk, vanilla, and cinnamon. Dip the sandwiches in the egg mixture, on each side. Do not let the bread sit in the egg mixture for very long.

Heat a large skillet or griddle to medium-high heat. Cook French toast sandwiches, on both sides, until golden brown, about 4-5 minutes each side. Serve warm with diced apples and maple syrup.

Enjoy!
Laura

Another Monday List

1. Jackpot. An entire list of pumpkin recipes that are all low-fat and healthy. Click here to feel like you've won the lottery. I'm most excited about the Pumpkin Swirl Cheesecake Yogurt Cupcakes.

 

2. Apple season is just starting up and I am excited to hopefully do some canning this week! I'll keep you updated.

 

3. Free advice: keep one dish sponge in your dishwasher and one to use in the sink. Every time you run your dishwasher, switch them out as you unload your dishes. That way your sponges stay as germ-free as possible. And when one starts to bite the dust, switch it out with a new one!

 

4. Staying on the cleaning topic, after washing and drying your towels (bath, kitchen, etc.), and are putting them away, put them on the bottom of the stack in the closet or drawer. So, you are pulling your towels from the top of the pile and replacing the recently washed ones on the bottom. That way you aren't using the same few towels over and over again and wearing them out. I heard this from Martha (Stewart, if you aren't on a first name basis like we are) once.

 

5. I can't stop perusing Etsy for little girl headbands. How are there so many cute options? But what if I buy newborn size and she's born with a massive head (like my husband keeps telling me that he had) and none of them fit? These are the things that keep me up at night. Oh, and my top-heavy, kool-aid man-esque self (see photo for example).

 

via

 

Oh yaaaaaa (said like the kool-aid man, of course),

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