Baked Pumpkin Pie Custard

What an easy alternative to making a pumpkin pie? This baked custard is very similar to the filling of a pumpkin pie, without the crust. The sugar topping gets crunchy and reminded me of the crackle of crème brûlée. These are good served warm or cool (I especially liked them chilled).

You will need:

• 15 oz (1 can) pumpkin purée
• 2 eggs, lightly beaten
• 1 c heavy whipping cream
• 1 c light brown sugar, divided
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground cloves
• 1/2 t ground nutmeg
• 1 T butter
• 1/4 c chopped walnuts or pecans (optional)

Then you will…

1. Preheat your oven to 350 degrees. Boil 4-6 cups water in a large pot or a water kettle.
2. In a medium mixing bowl, whisk together the pumpkin with the eggs, cream, 2/3 cup of the brown sugar, and the spices.
3. Divide into the custard into the six ramekins.
4. Place the ramekins in a 9×13 baking dish.
5. Pour boiling water into the 9×13 baking dish, until about 1 inch deep around the ramekins, to create a water bath.
6. Bake for 20 minutes.
7. Melt the butter in a small bowl.
8. Mix in the remain 1/3 cup of brown sugar and the nuts, if using.
9. Sprinkle on top of the custards and continue baking another 30-35 minutes, until just set in the middle.
10. Remove from oven and allow to cool at least ten minutes before serving.

Rustic Apple Cinnamon Tart

I loved this dessert, especially with a little fresh whipped cream or vanilla ice cream. My family loved that it was full of apples and how they ended up a little caramelized. Check it out!

You will need:

• 1 1/2 c + 1 T flour, divided
• 1/2 t salt
• 2 T + 1/4 c sugar, divided
• 1 T + 1 t ground cinnamon, divided
• 12 T unsalted cold butter, cut into pieces
• 1/4 c water, chilled with ice (remove ice before using)
• 3 tart apples, peeled, cored and cut into 1/8th-inch slices
• 1 1/2 t vanilla extract
• 2 T unsalted butter, melted

Then you will…

1. Line a baking cookie sheet with parchment paper and set aside.
2. In a food processor, pulse 1 1/2 cups of the flour, 1/2 teaspoon of salt, 2 tablespoons of the sugar, and 1 tablespoon of cinnamon 6 times to combine.
3. Add the cold butter.
4. Pulse 5 times to incorporate the butter (will be about the size of small peas).
5. Add the ice water and pulse until crumbly.
6. Transfer dough to a lightly floured surface.
7. Knead until it comes together, about 1 minute.
8. Shape into a disk, roughly 5-6 inches in diameter.
9. Using a floured rolling pin, roll dough into a 12-inch diameter circle.
10. Transfer to the prepared baking sheet.
11. Refrigerate for 15 minutes.
12. Place the apples into a large mixing bowl.
13. Add the remaining 1/4 cup of sugar, 1 teaspoon of cinnamon, vanilla, and melted butter; toss to coat.
14. Remove the dough from the fridge.
15. Dust the dough with 1 tablespoon of flour.
16. Starting in the middle of the dough, arrange the apple slices. Try to overlap in concentric circles. Leave about 2-3 inches of dough around the edge.
17. Sprinkle any extra cinnamon sugar mixture from the bowl on top of the apple slices.
18. Fold the edges of the dough over the apples, working your way around the apples. Pinch any gaps together as you go.
19. Return the tart to the fridge for another 20 minutes.
20. Preheat your oven to 350 degrees.
21. Bake for about 60 minutes, or until the crust is golden and cooked through.
22. Allow to cool 10 minutes before transferring to a wire rack to cool more.
23. Serve warm or at room temperature.

Winter Cranberry Cocktail

We love this one with bourbon, although it is great with ginger ale instead if you prefer a mocktail!

You will need:

• 2 c fresh or frozen cranberries
• 1/2 c maple syrup
• 3/4 c water
• 1 orange, zested
• 1 lime, zested
• 2 sprigs of fresh rosemary
• 12 oz bourbon
• 3 c cranberry juice (preferably unsweetened)
• 4 oz lemon juice
• 4 oz ginger ale

Then you will…

• In a small saucepan, combine the cranberries with the maple syrup, water, and orange and lime zests.
• Bring to a boil.
• Reduce to a simmer and add the Rosemary. Allow to simmer for 5 minutes.
• Strain your cranberry simple syrup into a measuring cup or jar, and set aside.
• In a serving pitcher, combine the remaining ingredients with several handfuls of ice.
• Add the simple syrup to taste (I used about 3/4 of it). Stir and serve over ice!

Hot Spiced Cranberry Cider

Getting tired of cocoa and mulled wine? Looking for a new steamy fall favorite? This is very simple and tastes great as is or with a splash of spiced rum.

You will need:

• 32 oz 100% cranberry juice (no sugar added)
• 48 oz 100% Apple juice (no sugar added)
• 4 oz fresh cranberries
• 1 apple, cored and sliced
• 1 pear, cored and sliced
• 2 cinnamon sticks
• 3 whole star anise
• 10 whole cloves

Then you will…

1. Combine the juices, cranberries, and fruit slices in a slow cooker.
2. Add the spices. (I put mine in a large tea ball to make it easier to remove after).
3. Cook on LOW for 2 hours.

Dark Chocolate Chip Banana Bread

This bread is almost sinfully scrumptious. It’s sweet but not too sweet and a great complement to a cup of coffee or tea.

You will need:

• 3/4 c brown sugar
• 1/2 c vegetable oil
• 2 large eggs, whisked
• 2 t vanilla extract
• 1 t instant espresso powder
• 1/2 t ground cinnamon
• 3 ripe bananas, mashed
• 1/4 t salt
• 1/2 t baking soda
• 1/2 c cocoa powder
• 1/2 c whole wheat flour
• 1/2 c flour
• 1 c bittersweet chocolate chips

Then you will…

1. Preheat your oven to 350 degrees. Line a loaf pan with foil and lightly grease with nonstick cooking spray.
2. In a large mixing bowl, mix together the brown sugar, oil, eggs and vanilla until well combined.
3. Mix in the espresso powder, ground cinnamon, banana, salt, baking soda and cocoa.
4. Mix in the flours until just combined.
5. Mix in the chocolate chips.
6. Spread the batter into the prepared pan.
7. Bake for 50-65 minutes, until set in the middle and a toothpick in the center comes out clean.
8. Remove the bread from the oven. Allow to cool for 25 minutes in the pan.
9. Remove the bread from the pan, as well as the foil.
10. Allow to cool completely on a wire rack.

Banana Cinnamon Muffins

These are the perfect mid-afternoon snack and are kid breakfast approved. They taste like a cross between banana bread and cinnamon sugar donut holes!

You will need:

• 1/3 c sugar
• 1/3 c brown sugar
• 2 eggs
• 1/2 c vegetable oil
• 2 t vanilla extract
• 2 small bananas mashed, about 2/3 cup
• 1 c all-purpose flour
• 2/3 c whole wheat flour
• 1 t baking soda
• 1 t ground cinnamon, divided
• 1/4 t ground nutmeg
• 1/2 c sugar
• 2 T unsalted butter, melted

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a mini muffin tin with nonstick cooking spray.
2. In a medium mixing bowl, whisk together 1/3 cup sugar with the brown sugar, eggs, oil, and vanilla extract.
3. Stir in the mashed banana.
4. Mix in the flours, baking soda, 1/2 teaspoon of the cinnamon, and the nutmeg.
5. Fill the mini muffin cups 3/4 of the way to the top (these muffins get a lot of rise!).
6. Bake for 9-11 minutes, or until a tester in the center comes out clean and the sides are golden. (You could also try regular size muffins, which would bake 15-20 minutes).
7. Remove the muffins from the tin and allow to cool on a wire rack.
8. In a small bowl, combine the remaining 1/2 teaspoon of cinnamon with the 1/2 cup of sugar.
9. Dip the muffin tops in the melted butter and then the cinnamon sugar. Enjoy!

Peach Cobbler Surprise Cake

This has all the best flavors of peach pie with a cobbler batter that sinks in alongside the peaches. You end up with a surprise cake that is excellent with a scoop of vanilla ice cream. (I may have also wanted to sneak some for breakfast).

You will want about 6 cups of peaches and could substitute frozen if you don’t have access to fresh, summer peaches.

You will need:

• 6 peaches, pitted and cut into 1/2 inch pieces (can leave skin on)
• 4 T turbinado sugar, divided
• 1/2 c unsalted butter, room temperature
• 3/4 c brown sugar
• 1 egg, lightly beaten
• 2 t vanilla extract
• 1 t baking soda
• 1/2 t ground cinnamon
• 1/4 t ground nutmeg
• 1/4 t salt
• 1 c all-purpose flour
• 1/2 c milk

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a 9×9 baking dish with nonstick cooking spray.
2. In a medium mixing bowl, toss the peaches with 2 tablespoons of the turbinado sugar.
3. Spread in the prepared baking dish.
4. In a medium mixing bowl, cream together the butter with the brown sugar.
5. Mix in the egg and the vanilla extract.
6. Mix in the baking soda, cinnamon, nutmeg, and salt.
7. Mix in the flour until just combined.
8. Mix in the milk.
9. Spoon the batter on top of the peaches.
10. Sprinkle the top with the remaining two tablespoons of turbinado sugar.
11. Bake for 45-60 minutes, until golden brown and set in the middle.
12. Allow to cool at least five minutes before serving…ideally with a scoop of vanilla ice cream!

Raspberry Cream Cheese Danish

In the mood for a sweet breakfast pastry? This is simple to assemble and just as delicious at room temperature as fresh out of the oven.

You will need:

• 1 box frozen puff pastry sheets, defrosted according to the box instructions
• 8 oz reduced fat cream cheese, room temperature and divided
• 3 T sugar
• 2 t vanilla extract, divided
• Zest of 1 lemon
• 1/4 c raspberry jam, divided
• 1 c powdered sugar
• 3 T butter, melted
• 2 T milk

Then you will…

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
2. On a clean surface like a cutting board, unfold the two sheets of puff pastry.
3. Lightly roll each one out until it is about 8×12 inches.
4. Arrange the puff pastry so that the short end is facing you.
5. In a medium mixing bowl, beat half of the cream cheese together with the sugar and 1 teaspoon of the vanilla extract and lemon zest.
6. Spread half of the cream cheese mixture down the middle third of one pastry, leaving about an inch of edge at the top and bottom.
7. Spread half of the jam on top the cream cheese.
8. Repeat with the other pastry: cream cheese mixture and then jam.
9. Use a sharp knife to cut slits along the left third of the dough, about every inch or so.
10. Repeat with the right third of the dough.
11. Fold the top and bottom dough flaps over the filling.
12. Starting at the top fold over the top left strip diagonally across the filling.
13. Repeat with the top right strip and continue alternating until you get to the end. It’s ok for there to not be space between the strips.
14. Transfer the pastries to the prepared baking sheet.
15. Bake for 25-35 minutes or until golden brown and flaky.
16. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
17. Transfer to a wire rack and allow to cool at least 20 minutes before frosting.
18. In a medium mixing bowl, beat together the remaining half of the cream cheese with the powdered sugar, remaining teaspoon of vanilla, and melted butter.
19. Starting with 2 tablespoons, beat in milk until your cream cheese frosting is smooth and spreadable.
20. Spread on top of the danish and serve with your favorite coffee or tea.

Strawberry Lemonade

Did you make the strawberry syrup? It makes a delicious addition to summertime lemonade. Feel free to adjust the lemon:syrup ratio if you like you lemonade more or less sweet.

You will need:

• 1 3/4 c fresh lemon juice (roughly 10 lemons)
• 1 1/2 c strawberry syrup
• 2 c water

Then you will…

1. Combine the lemon juice, syrup, and water.
2. Serve over ice!

Strawberry Blueberry Crumble

This is a wonderful treat for a summer evening and goes fabulously with a scoop of vanilla ice cream. You can mix and match berries, depending on what you have on hand.

You will need:

• 2 pints of strawberries, hulled and halved (if they are big, try quarters)
• 1 pint of blueberries
• 4 T sugar
• Zest of 1 lemon
• 1 c old-fashioned oats
• 1 c whole wheat flour
• 1/2 c brown sugar, packed
• 1/2 t ground cinnamon
• 8 T butter, softened

Then you will…

1. Preheat your oven to 350 degrees.
2. Spread the berries in a 9×13 baking dish.
3. Sprinkle with the sugar and lemon zest and gently mix.
4. In a medium bowl, combine the oats with the flour, brown sugar, cinnamon, and softened butter.
5. Sprinkle the oat mixture on top of the berries.
6. Bake for about 30 minutes, or until topping begins to brown and the juices are bubbly.
7. Allow to cool for five minutes before serving with vanilla ice cream.