Happy Friday my beautiful readers!
I hope you all had an amazing week and for those of us who had a challenging week a well deserved weekend is upon us!
So, I figure why not make a few fall treats with my babies and enjoy them while watching some Fall favorites on Netflix.
If you’re interested in trying out some delicious recipes to enjoy with your family please continue reading.
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You guys hubby bought home some AMAZING pumpkin muffins the other day. Everyone loved them so much I decided to make a bread version so we can enjoy it for brunch tomorrow morning.
I found this amazing recipe on simplyrecipe.com and tailored it to my family’s taste.
- 1 1/2 cups (200g) flour
- 1/2 teaspoon of salt
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 cup (240 ml) pumpkin purée* (I used canned pumpkin from Aldi’s)
- 1 cup (200 g) sugar
- 4 ounces (1 stick, 112 g) butter, melted (can sub 1/2 cup light olive oil)
- 2 eggs, beaten
- 1/2 Teaspoon Vanilla
- 1/4 cup water
- 2 teaspoons molasses
- 1 teaspoon orange zest (optional)
- 1/2 cup (120 ml) chopped pecans or walnuts (optional)
In place of molasses and 1 cup sugar substitute for 1 1/4 cup Dark brown sugar.
1.Preheat oven to 350 degrees F. Pre grease loaf pan. I used a butter flavored nonstick cooking spray from Aldis. (No loaf pan no problem you can substitute for a brownie pan as I did. Still comes out delicious.)
2. In large bowl combine all dry ingredients listed above. (Flour, all spice, cinnamon, sugar, salt, baking soda, and ground ginger.) Once combined make a well in the center of the dry mix to prepare for the wet ingridents.
3. In separate bowl beat butter and sugar until creamed together. Add eggs one at a time folding them into mixture. (I find doing this adds a softer texture than the original recipe.) Add vanilla, pumpkin purée, and water. Stirring until blended.
4.Add wet ingredients to the dry and fold together until all ingredients are well combined.
5.Add mixture into pregreased pan. Bake 40-45 minutes or until toothpick inserted comes out clean.
6. Let cool before slicing.
Optional : Top with cream cheese glaze: Softened cream cheese, 1/2 cup powdered sugar (or more) depending on consistency, 1/2 Teaspoon vanilla, 1/2 tablespoon butter melted. 1/2 Teaspoon orange Extract (Optional)
Combine all ingredients until smooth. Add on top of bread. Adjusting until you achieve desired consistency.
Serve. Makes 8-12 slices or 2 loaves
Candy Apples/ Caramel Apples
From my nannying days. I had the recipe in my email but the published website I got them from is no longer available. But, I did want to give them credit.
- 6 small red apples, 6 small green apples (any variety. We’re using Honeycrisp)
- 12 lollipop or popsicle sticks
- 3 cups sugar
- 1/2 cup light corn syrup
- 1 cup water
- 1/2 teaspoon red food coloring
- Caramels or Caramel sauce (I’m using a brand from Aldi’s)
- Heavy cream
- Chopped nuts (Optional)
- Equipment: candy thermometer
*Caution: Mixtures will be HOT and can cause serious burns. Handle with care, and if allowing children to chip in I suggest only allowing them to pat dry, insert sticks, and add nuts to apples once you’ve handled the candy mixture.
1. In pot add sugar, corn syrup, and water into large sauce pot. Stirring occasionally until contents reach a temp of 300 degrees F. With the candy thermometer.
2. Quick wash apples in boiling water and 1 tbsp. of white vinegar to remove debris and wax so candy can stick. Dry apples. Add sticks in top center of apples to prepare for dipping into mixture. Line on parchment paper.
3.Once sugar mixture meets required temp. Remove from heat and add a few drops of food coloring until it reaches desired color.
4. Quickly dip and coat apples in sugar mixture. Let excess mixture drop off. Place on parchment paper until solidified.
*Store in fridge. Good for 3-5 days.
1. Add caramels or caramel sauce to sauce pan on medium heat. Allow caramels to melt and then add splash of milk. Add more if needed.
2. Coat apples with caramel mixture. Top with chopped nuts. (Optional)
3. Allow to dry before consuming.
Store in fridge for 3-5 days.
Let me know what types of fall treats you and your family like to enjoy together!
Hope you enjoyed these recipes.
Until next time.
Enjoy your weekend loves.
(Photo Credit: Google Images)