Thursday, November 17, 2016

Apple Cider Syrup

I love apple cider! Trader Joe's sells a really fresh tasting Honey Crisp cider that is so good! I used it to make some syrup to go on my Apple Pie French Toast (see pic below) and it is amazing! I like the taste of it without cinnamon, but if you want a cinnamon apple syrup feel free to add cinnamon. Would also be great on crepes or ice cream.

Apple Cider Syrup
1 cup sugar
2 1/2 TBSPs cornstarch
1 tsp cinnamon (optional)
2 cups apple cider
1 TBSP lemon juice
2 TBSP butter

In medium sauce pan combine sugar, cornstarch and cinnamon (if desired); blend well. Slowly whisk in apple cider and lemon juice. Cook over medium heat until mixture boils and thickens. Remove from heat. Add butter; stir until melted. Makes 2 cups. Serve with THIS!

Apple Pie Baked French Toast

I've made this with blueberries, peaches, and now I've added a fall spin! In between layers of cubed french bread is a layer of cream cheese and apple pie filling! Even better I've topped it with Apple Cider Syrup. Yum! I also mixed some cinnamon with powdered sugar to sift over the top too. Amazing fall breakfast and would be perfect to wow your Thanksgiving guests.

 Apple Pie Baked French Toast
1 loaf french bread (day old bakery bread works great)
1 21oz can or jar of apple pie filling
8 oz cream cheese
4 TBSPs butter or margarine, melted
1 1/2 cups half and half
10 eggs
Powdered sugar
Cinnamon (optional)
Apple Cider Syrup (optional) or whatever you want on top

1. Preheat oven to 350 degrees. Spray a 9x13 in baking dish with non stick spray.
2. Cube bread and layer half in prepared dish.
3. Scoop apples out of can and unto cutting board (save the gooey glaze left in the can). Roughly chop them and spread the apples in a layer on top of the bread cubes.
4. Cut the cream cheese into small pieces and drop them on evenly across the apples. Cover with remaining bread cubes.
5. Pour melted butter over the top of the bread cubes.
6. Whisk together half and half, leftover apple glaze from the can, and eggs. Pour over the top of the bread as evenly as possible. Try to cover all the bread. Press down with spatula so that the liquid is absorbed by the bread.
7. Cover and refrigerate at least 2 hours or overnight.
8. Bake uncovered at 350 degrees for 45-50 min. If it starts to get too brown, lay a sheet of foil on top until it has finished baking. Remove from oven and sift powered sugar over top and a sprinkle of cinnamon. Cut into 8-12 servings. Serve with Apple Cider Syrup.

Note: If you serve immediately, the pieces won't stay in a formed square. They'll break apart as you dish it up. For uniform looking pieces let cool for 15 minutes before cutting and serving.

Tuesday, November 8, 2016

Pumpkin Cream Cheese Swirl Muffins

Love these!! This is fall in a little paper cup. Now that it's finally starting to cool off at night here in Texas, these will go perfectly with my hot cocoa and TV watching. :) The Pumpkin Pie Spice is a McCormick seasoning that is made up of cinnamon, ginger, nutmeg, and allspice. So if you don't have any, you can make your own mixture with those 4 spices.

Pumpkin Cream Cheese Swirl Muffins
adapted from
Pumpkin Batter
1 3/4 cups flour
2 tsps pumpkin pie spice
1 tsp baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin puree
1 cup sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup canola oil
2 tsps vanilla extract
Cream Cheese Batter
1 pkg (8oz) package cream cheese, softened
1 egg
1/3 cup sugar
1/2 tsp vanilla

1. Preheat oven to 375°F. Line 18 muffin cups with liners.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.
3. In large bowl, whisk together pumpkin, sugar, and brown sugar. Beat in eggs, oil, and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.
4. Using a large scoop (about 1/4 cup), scoop batter into the prepared muffin pan.
5. In a medium bowl, beat the cream cheese, 1 egg, 1/3 cup sugar, and vanilla until light and fluffy.
6. Drop 1 TBSP of cream cheese batter into each muffin cup and use a toothpick to swirl it into the batter a little.
7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Store leftovers in refrigerator.