Tag Archives: Fall

Glazed Cinnamon Sugar Apple Fritter Bread

I do not think that this needs a hefty introduction.  I mean, heck, entire candle lines were built around the scent that will come from your oven…

The above being said, this will make your family happy and your neighbor’s jealous on the smell alone.  Really, what says comfort and Fall more than apples, cinnamon and brown sugar?  Exactly.

So, on your next breezy, crisp and possibly rainy day, bake up a batch of this apple bread and take in the praises from your loved ones. xoxo

The Starting Lineup

  • 1/2 cup light brown sugar
    2 teaspoon ground cinnamon
    2/3 cup granulated sugar
    1/2 cup butter, unsalted, softened
    2 eggs 
    1 1/2 tsp vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 tsp baking powder
    1/2 cup milk
    2 apples, peeled and chopped , mixed with another 2 Tbsp granulated sugar, 1 Tbsp brown sugar and 2 tsp cinnamon *I used both green and red apples, but feel free to use what you prefer.

Glaze Topping

  • 1/2 cup of powdered sugar
    1-3 Tbsp of milk, depending on thickness of glaze desired

*Chopped walnuts or pecans, optional and encouraged!

CSAppleBread

Preheat the oven to 350 degrees and spray roughly a 9×5 loaf pan with nonstick spray.  Prepare your peeled and chopped apples tossed in the cinnamon-sugar according to the above listed ingredients (2T/1T/2t).

In a small bowl, mix together the 1/2 cup of brown sugar and 2 tsp cinnamon.  Set aside.

In a large bowl (or a KitchenAide mixer), beat the granulated sugar and softened butter together until creamy with an electric mixer.  Next beat in the eggs, one by one, followed by the vanilla extract.

Next, whisk together the flour and baking powder and add in to the creamed butter and stir will well combined.  Finally, mix in the milk till the batter reaches a smooth consistency.

To your prepared loaf pan: pour 1/2 of the batter to the base of the pan, followed by 1/2 of your spiced and chopped apples and lastly, 1/2 of the brown sugar/cinnamon mixture.

REPEAT with the remaining half of ingredients.  With the tip of a butter knife, insert straight down into loaf pan, without scraping the bottom, and give a slight swirl throughout. *This will not only make it “pretty” but will incorporate the flavors throughout.

Place the pan into your preheated oven for at least 60 minutes, or until a toothpick comes out clean.  *In one of my oven’s, this needed to bake for closer to 80 minutes before toothpick was clean, FYI.

Allow to sit out for about 20 minutes, transfer to a serving platter, then drizzle the prepared glaze overtop!

CSAppleBread2

 

 

 

Brown Sugar Oatmeal Pie

This longtime recipe, Brown Sugar Oatmeal Pie (also known as Amish Oatmeal Pie), is quite similar to everyone’s favorite, the Pecan Pie.  As a matter of fact, this dessert has often been referred to as “Poor Man’s Pecan Pie” since the famed nut can run up your grocery bill, but oats are a fairly inexpensive item.

There are several family variations of this classic mid-western dessert, but I happily bring you mine.  The sugars, cinnamon and vanilla mixed with the eggs and milk form almost a custard that when baked lets the rolled oats caramelize and create an almost crème brulee style crunch on top.  I typically serve it warm with a big scoop of vanilla bean ice cream, but I have to tell you…it has been known to be quite the breakfast treat, better than a donut, right?? 😉

The Starting Lineup

  • 1 store-bought pie crust, unbaked
  • 3 large eggs, beaten
  • 1 cup old-fashioned rolled oats
  • 3/4 cup milk
  • 1 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • pinch of salt
  • 3 Tbsp butter, unsalted, softened
  • Vanill ice cream (optional for serving)

 

Preheat the oven to 350 degrees and pull out your pie crust (if frozen) or line your pie dish with the refrigerated unbaked pie crust dough.

In a large bowl, add in the 3 eggs and beat together.  To that same bowl, whisk in both the brown and granulated sugar, oats, milk, vanilla, salt, cinnamon and butter.  Stir till completely combined.  *The mixture may seem a bit “loose”… that’s ok!

Simply pour this mixture straight into the unbaked pie shell and transfer to the oven.  Bake for 50-60 minutes or until pie is baked through..it won’t jiggle too much.

Let the pie cool for 10 minutes before cutting into and serve with vanilla ice cream…or even for breakfast at that!  Enjoy! 🙂

OatmealPie

 

 

Smokey Gnocchi Toscana 

Who doesn’t love Olive Garden’s famous “Zuppa Toscana”?  It’s a delicious blend of sausage, kale and potatoes in a creamy broth…my only small problem with the soup (more so my family’s problem) is it will not fill my hearty boys and husband’s appetite up!  Nope, soup in general just won’t cut it!

Now since I was craving a big bowl of Toscana comfort, I had to figure out a way to change it into something a bit more substantial if it were to be mine.  I have to say, it came pretty easy to me..thank goodness.  How about we make the broth into a rich, more flavor packed cheese sauce and amp up the potato texture by using those fluffy pillows from heaven, otherwise known as gnocchi.  Hey, gnocchi’s are in fact made from potato flour..I do have a little bit of genius left in me.  My boys tend to suck it out of me at times.  I also made sure it was chocked full of (not too) spicy sausage and healthy kale.  Yep, with all those Italian flavors going on, even my boys will slurp up the greens!

Last, but not least, I topped it all off with some crispy, crumbled bacon for another layer of smokey flavor…drooling…

The Starting Lineup

  • 1 lb Hot Italian Sausage, removed from casing
  • 1 package Gnocchi 
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 4+ cups Kale (a Kale/Spinach blend would work too)
  • 2 Tbsp butter
  • 2 heaping Tbsp flour
  • 1 cup milk, plus more to thin cheese sauce if needed
  • 2 cups mozzarella cheese, divided 1:1
  • 1 cup Parmesan cheese, divided 1:1
  • 1/4 cup basil pesto
  • 2 Tbsp olive oil
  • A pinch each of salt and pepper
  • 6 strips bacon, cooked and chopped for garnish


First and ALWAYS foremost is prepping your ingredients to have at the ready!!  Chop and mince the garlic and shred the cheese if it hasn’t already been done for you.  I’ll be taking sous chef applications soon 😉

Now onto the cooking part my multi-tasking friends!  Preheat your oven to 375 degrees and on a foil lined baking sheet, lay out the bacon and cook till slightly crisp (about 15 minutes, rotating once in the oven).  Remove to a paper towel lined plate and set aside.

Keep the oven on, but drop the temperature to 350 degrees.

Meanwhile, bring a large stockpot of salted water up to a boil (for the Gnocchi) and in a separate large pan, heat up the olive oil to medium heat and begin browning the sausage, chopping up with a spoon as you go.

Water boiling: add in Gnocchi and cook for about 2-3 minutes, until they float to the top.  Drain and set aside.

Sausage: once cooked through and slightly crumbled, remove from pan and drain the grease slightly.  *leave about a tablespoon of grease please.

In the same pan that the sausage cooked in add in the onions and sauté for 3-4 minutes.  Add in the kale and garlic and allow to wilt down.  Once quickly wilted, add the sausage back in along with the Gnocchi.  Remove from heat.

Pesto cheese sauce: in a medium sauce pan melt the butter and then whisk in the flour till it makes a rue (paste).  Now you will whisk in the milk for about 3 minutes till starts to thicken.  Add in the pesto, 1/2 of each the mozzarella and Parmesan cheeses and a pinch of salt and pepper.  *It may get a little thick here, so just thin by whisking another couple tablespoons of milk in at a time until you reach your desired consistency.



You’re at the finish line now!  In a 9×13 baking dish sprayed with non-stick spray, spoon in the Gnocchi, sausage and kale mix.  Pour that super cheesy pesto sauce ALL over and top with the remaining cheeses.  Cover with foil and place in the 350 degree oven for 25 minutes.  

Bump up the oven to 425 degrees and pull the foil off, allowing to bake for another 5-10 minutes, until the cheesy top gets nice and brown.  Remove from oven and relish in the “it smells soooooo good in here” praises!  Make sure to top it all off with the crumbled bacon..NEVER forget the bacon!  *Let rest for 5 minutes before serving..remember it’s going to be hot!  

Serve with a simple salad, warm bread sticks and you have yourself a hit!  

Guinness Irish Beef Stew

After a long summer, which seemed to extend into our Fall..dang it was unusually warm..we finally have that chilly, rainy day.  I’m sure sooner than later I’ll be far over having to get bundled up, but as of now bring on the fireplace, snuggly blankets and movies!

After a long day of said movies on the couch, I apparently get pretty hungry (hard work right?) and crave a big ol bowl of comfort to keep the day going.  Well, this does the trick!

This rich and flavorful stew will thicken as you cook (hence the quick flour step you’ll see below), so please take that extra minute to sear the meat and saute the vegetables for that added creaminess and flavor!  You can of course cook this all in a Dutch oven on your stove top, it will be done a bit quicker if so, but I just love my slowcooker and the ease of walking away ALL day..errr…laying on the couch.

The Starting Lineup 

  • 2lbs stew meat
  • 3/4 cup flour
  • Kosher salt and pepper
  • Canola oil
  • 1 bottle Guinness beer
  • 1 1/2 cups beef broth
  • 3 Tbsp tomato paste
  • 2 Tbsp butter
  • 1/4 tsp thyme
  • 2 carrots, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup flat leaf parsely, chopped
  • 1-2 bay leaves
  • 1 cup frozen peas

Garnish

  • Real deal mashed potatoes
  • Flat leaf parsely, chopped
  • Lots of Guiness!  


Begin by heating 2 Tbsps of canola oil over medium heat in a large heavy bottomed pan, while spraying your slowcooker with non-stick spray.

The oil will take a few minutes to heat up, so meanwhile cut and chop up those veggies and herbs.  

Also, in a gallon size ziplock bag or large bowl, coat the beef stew meat with the flour and salt and pepper to taste.


Next, add the flour-coated meat to the hot pot and sear all sides.  You will need to do this in about 4 batches as you do not want to overcrowd the pot.  That will steam the meat instead of giving it that nice crusty sear.  *Please KEEP the remaining Tbsp or 2 of seasoned flour thats leftover from the meat/ziplock bag. Once each batch as finished searing, transfer to the slowcooker.  *You will likely need to add another Tbsp of canola oil in between batches.

Now that the meat is done and in the slowcooker, toss the cut carrots and onion into the still hot pan with again, another tbsp of oil if needed.  Saute the vegetables for 5 minutes and then add in the garlic for 1 minute.  NOW, after you’ve swirled that garlic around a bit, pour in the leftover seasoned flour from the ziplock bag that the meat was in.  Toss to coat and pour all of this mixture into the slowcooker with the seared meat.



Along with the vegetables and meat, pour in the Guinness beer, beef broth, tomato paste, thyme, chopped parsely and bay leaf(s).  Stir and cover, set to low for 8 hours.  About 30-60 minutes prior to time, add in the frozen peas.  Recover and allow to cook.


Now that it’s close to dinner time, prepare your yummy mashed potatoes (I was gluttaonous and used a stick of butter, half-in-half and a head of roasted garlic..yummmmm!!).  

Serve a large ladle of the rich stew over your creamy mashed taters, top with a pinch more of fresh parsely, salt and pepper and a nice cold Guinness!  Enjoy!!

Italian Sausage and Gnocchi Soup (slowcooker)

It’s beginning to (finally) feel a lot more like Fall around these parts!  Goodness, the weather’s been in the 90’s, in November, in Texas!  Though the lone star state definitely has its fair share of warm weather..it usually doesn’t last THIS long.  So when we finally dropped temp and it was a cool 60 degree high, you know I just had to bust out my slowcooker for a warm soup dinner!

The Starting Lineup

  • 1 package Italian sausage (if links, remove from casing)
  • 1 package gnocchi
  • 2 cans diced Italian style tomatoes
  • 1 80z block cream cheese, cubed
  • 32oz chicken broth (4 cups)
  • 1 bag spinach leaves
  • 1 zucchini, sliced & quartered
  • 2 red bell peppers, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced 

Begin by simply spraying your crockpot with a bit of non-stick spray, followed by the rinsing and chopping of your vegetables and heating a tablespoon or two of olive oil in a large skillet over medium heat.

Once the pan is nice and hot, add in the Italian sausage.  After it is about halfway cooked through you can then add in the chopped red bell pepper, onion and garlic.  Allow the sausage to cook the all of the way through and the peppers and onion to soften.

Now you can either drain the grease from the sausage mixture or just use a slotted spoon (Like I did) and scoop the cooked sausage and vegetables straight into the crockpot.

Pour in the two cans of Italian-style diced tomatoes, chicken broth, the sliced zucchini, spinach leaves and cubed cream cheese.  *The spinach may seem like there’s no way it can fit, trust me…it will wilt pretty darn quick!    Cover and turn on low..you can now step away for 6-7 hours.  Yes!!

The hour before you’re planning on eating, add in the gnocchi.  That last hour will soften and cook it for you.  No need to boil it separately first!  Score!

See how simple all of that was?  It’s done!  Serve this creamy, flavorful, hearty soup alongside a piece of buttered crusty bread and you have yourself a meal!  Finish with a snuggly blanket on the couch ;).

Autumn Chopped Salad w/ Roasted Pork Tenderloin & Maple Pumpkin Vinaigrette

Yesterday we had quite the breeze..which resulted in a few (ok, many) of leaves falling onto our back porch and yard, much to my husbands dismay..ugh yard work .  Meanwhile, I happily watched it from my kitchen window while wondering what to cook up for dinner.  If nothing else, the view makes doing the dishes that much better. 

Now since the weather wasn’t really chilly but in the mid-80’s, and it was indeed Fall, what could I come up with??  Well below you will find a crisp flavorFALL (<< see what I did there) salad and a ridiculously juicy and warm pork tenderloin.  Oh and lets not forget that Vinaigrette!!  This will now be a staple in our home come Fall..May we also suggest serving with a nice cider?!  Apple cider for the lil’s of course.

*If you have a cast-iron pan, you can transfer the seared pork directly to the oven in this vesssel.  I did not only because my cast iron wasn’t large enough for both my tenderloins.

**Make sure to taste your vinaigrette as you go.  Remember, this is YOURS and if you like it sweeter then add more maple.  Thicker?  Then more pumpkin.  How about tangier?  Well, then you simply add more cider vinegar or dijon!  It’s up to YOU! 🙂 

The Starting Lineup
Maple Pumpkin Vinaigrette

  • 4 Tbsp maple syrup (real maple..no fake stuff here!)
  • 1/3 cup pumpkin puree (non sweetened)
  • 1/4 cup apple cider vinegar
  • 2 tsp dijon mustard
  • 1 clove garlic, finely minced
  • Pinch each of salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1 Tbsp thyme, fresh
  • 1 Tbsp water

Autumn Chopped Salad

  • Romaine lettuce, chopped
  • Iceberg lettuce, chopped
  • 2 apples, sliced thin
  • 1/4 cup pecans, chopped (candied optional)
  • 1/4 cup dried cranberries
  • 1/4 cup bleu cheese crumbles

Roasted Pork Tenderloin

  • 1 pckg pork tenderloin, usually comes with two
  • 2 Tbsp dark brown sugar
  • 1 Tbsp chili powder
  • 2 tsp rosemary (sounds weird with chili powder..just go with it)
  • Kosher salt and pepper, to taste
  • 1 Tbsp vegetable/ or canola oil
  • 1 Tbsp butter

Maple Pumpkin Vinaigrette…yes, I totally forgot to grab the dijon for the picture, oops! Make sure to use it though, it’s a great emulsifier.


Roasted Pork Tenderloin and Autumn Chopped Salad


Start by preheating your oven to 400 degrees and lining a sheet tray with foil.  Place the lined sheet tray into the oven while it preheats.  You’ll also want to start heating up a skillet(medium/medium-high heat) *I prefer my cast iron here, which is why I start to heat it up now, takes a few minutes..and then remove the pork tenderloins from the refridgerator to come to temp.

Next, in a small bowl, whisk together the maple syrup, pumpkin puree, apple cider vinegar, dijon mustard, garlic and the salt and pepper.  Then slowly whisk in the extra virgin olive oil into the mix *slowly as not to “seperate” the dressing.  Finally stir in the fresh thyme (and 1 Tbsp water if you’d like it a bit thinner).  Cover and store in the refridgerator.

Open the package of pork, pat dry with paper towels, and rub on the seasoning blend.  In the now hot pan, add in the oil and the butter.  Then place in the pork (I had to do 1 at a time) and sear all sides till a deep golden brown.  That brown sugar will caramelize and create a ‘crust’, so dont worry as it’s not burnt.  This should take you about 10 minutes for both. 

Once the pork has been seared, place onto the lined sheet pan in the oven for about 20 minutes, flipping halfway through (till internal temperature reaches 140 degrees).  Remove from the oven, tent with foil, and allow to rest for 10 minutes.

While the tenderloins are roasting, start chopping up the rinsed lettuce and pat dry.  On a large (and of course pretty) serving platter lay out the chopped lettuce.  Then follow with the apple slices, pecans, dried cranberries and bleu cheese crumbles.  

Once the pork is rested (so the juices do not run out) slice it up!  Lay the slices (pretty again) across the prepared salad and drizzle a good amount of your homemade Maple Pumpkin Vinaigrette…oh lordy, enjoy!! 

Slowcooker Maple Apple Bacon Pork Tenderloin

It’s a rainy day here in Texas.  A glorious, cool, rolling thunder sort of day, perhaps my very favorite kind of day there is.  Now rainy days (or any day really) make me want to bake, broil and roast in my kitchen for as long as humanly possible…but there’s just something about that slow-cooker on making the home smell of divine aromas!

So that is exactly what I chose to use on this puddle jumping day!  Let me tell you, I chose to walk outside numerous times just so I could return in to that smell of tenderloin, bacon, maple and apples.  I mean really??  What screams comfort and Fall more than that?!

The Starting Lineup

  • 1 pckg pork tenderloin (they often come with two loins)
  • 6-8 strips bacon
  • 1 Apple, cored & sliced
  • 1/3 cup real maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 clove garlic, minced 
  • 1 yellow onion, quartered
  • 2 cups carrots 
  • 2 cups red potatoes 

We will begin by spraying your crockpot with a bit of non-stick spray, rinsing and chopping your produce and cooking the bacon.  Once bacon has crisped, remove from pan and rough chop.

In a small bowl, whisk together the maple syrup, balsamic, Dijon, soy sauce and minced garlic. 

Next, place the onions, carrots and potatoes in the crockpot followed by the pork tenderloin(s).

Pour the maple glaze over top and then toss on the apple slices and chopped, cooked bacon. 

Cover and cook on the low setting for 6-8 hours… dinner is ready, enjoy!! xo 

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