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.

Spiced Molasses Chip Cookies

We can’t seem to get enough of these chewy and delicious cookies. We love freezing balls of the batter and storing them in a freezer-safe, sealable bag. Then we can pop a few in the oven whenever we have a craving for cookies.

You will need:

• 1 c butter, room temperature
• 1 1/2 c brown sugar
• 1/4 c molasses
• 1 egg
• 1 egg yolk
• 2 t vanilla extract
• 1 t baking soda
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground cloves
• 1/4 t salt
• 2 c flour
• 1 1/2 c bittersweet or semisweet chocolate chips

Then you will…

1. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, cream together the butter with the sugar and molasses.
3. Mix in the egg, egg yolk, and vanilla extract.
4. Mix in the baking soda, cinnamon, ginger, cloves, and salt.
5. Mix in the flour and chocolate chips.
6. Drop the dough onto the cookie sheet; I usually do 1-2 tablespoons per cookie, which gives you cookies about 1 1/2 inches wide.
7. Place the cookie sheet in the freezer and allow the cookie dough to freeze, about 2 hours.
8. If saving to bake later, pop the frozen dough balls into a resealable bag or container. Keep in the freezer up to 2 weeks.
9. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
10. Place frozen cookie dough balls about 2 inches apart.
11. Bake for 8-10 minutes, or until the edges are just starting to firm up and turn golden.
12. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

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.

Birria Beef Tacos

These are addictive and well worth the effort that goes into the preparation. You get some spectacular steak filling and the broth turns into a great sauce. We like to divide the pulled beef in half and the sauce in half (freeze separately), so that we can stock the freezer for a busy week. From half, we usually get more than enough for a taco dinner plus leftovers to go on nachos.

You will need:

• 8 dried Guajillo peppers
• 8 c hot water
• 12 oz chipotle peppers in adobo
• 1/2 c apple cider vinegar
• 1 T cumin
• 1 T oregano
• 1 T paprika
• 2 t chili powder
• 14 oz crushed tomato
• 1/2 c onion, chopped
• 8 cloves garlic, peeled
• 8 c low-sodium beef broth, divided
• 3 lb bone-in short ribs
• 4 lb beef chuck, cut into 4-inch pieces
• 5 bay leaves
• 2 cinnamon sticks
• 10 whole cloves
• Corn tortillas
• 1/2 c onion, minced
• 2 T cilantro, chopped
• 1 lime, zested and juiced
• Shredded cheese (recommend: monterey jack)

Then you will…

1. Cut off the tops of the Guajillo peppers. Cut the open along one long side and remove the seeds.
2. Place the peppers in a large bowl and cover them with hot water. Allow to soak for 15 minutes until soft.
3. Drain and place the peppers in a blender.
4. Add the chipotle peppers with the adobo sauce, cider vinegar, cumin, oregano, paprika, chili powder, crushed tomato, 1/2 cup of onion, garlic cloves, and 4 cups of the broth to the blender.
5. Puree until smooth. Pass the sauce through a fine sieve and set aside.
6. Heat a large pot or Dutch oven over medium heat. Add the short ribs and beef, allowing them to start searing.
7. Pour the sauce over the beef. Mix in the remaining 4 cups of the broth. (If the meat is not fully covered, and enough water to just cover it).
8. In a large tea or spice ball, place the bay leaves, cinnamon sticks, and cloves. You will likely need to break up the cinnamon to help it fit.
9. Place the spice ball into the pot with the beef and sauce.
10. Bring to a simmer.
11. Cover and allow to simmer for 4 hours. The beef should be fall apart tender.
12. Remove the spice ball.
13. Remove the beef, shred, and place in a large mixing bowl.
14. Mix 1 1/2 cups of the sauce into the pulled beef.
15. Allow the sauce to reduce by half.
16. In a small bowl, stir together the remaining 1/2 cup of onion with the cilantro, lime zest, and lime juice. Set aside.
17. Heat a large nonstick skillet over medium heat. You will need to assemble and cook these tacos in batches.
18. Dip a tortilla in the sauce and place in the skillet.
19. Add some of the pulled beef, onion mixture, and shredded cheese to one half of the tortilla.
20. Fold the empty half of the tortilla over the filling and allow the bottom half to crisp up, about 3 minutes.
21. Flip the taco over and allow the other side to crisp up, another 3 minutes.
22. Set finished tacos aside on a wire cooling rack to allow extra heat to dissipate without making the tacos soggy.
23. Serve with your favorite sides, like this toasted corn, and some salsa and sour cream.

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!

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.

Quick Winter Cranberry Shrub

This is a super quick recipe perfect for spicing up your winter drinks. You can use a few ounces with sparking water for a refreshing spritzer, or try it with a cocktail.

You will need:

• 1 c fresh cranberries
• 2/3 c water
• 5 T white balsamic vinegar
• 5 T sugar
• 6 whole cloves
• 1 cinnamon stick

Then you will…

1. Combine everything in a pot and bring to a boil over medium heat.
2. Reduce heat to a simmer, cover and allow to cook another 8 minutes.
3. Remove from heat and let cool for 10 minutes.
4. Strain it into a storage jar, and allow to cool on the counter for another 30 minutes.
5. Close the jar and refrigerate until fully cool, before mixing and enjoying in your favorite drink.

Pumpkin Spice Coffee Cream

Bonus weekend recipe! Are you a fan of pumpkin and pumpkin spice coffees? This cream is so delicious and the perfect addition to your morning coffee, hot or cold.

You will need:

• 1 1/4 c cream
• 3/4 c milk (suggest: 2% or skim)
• 1/3 c brown sugar
• 1/3 c sugar
• 4 T pumpkin puree
• 1 t vanilla extract
• 1/2 t ground cinnamon
• 1/4 t ground nutmeg
• 1/4 t ground ginger
• 1/4 t ground cloves

Then you will…

1. Combine everything in a small sauce pan.
2. Heat gently over medium heat until the sugars dissolve, stirring periodically.
3. Pour the spiced cream through a fine mesh strainer to remove any clumps.
4. Store in a sealed container in the fridge for up to 4 days.
5. Add to coffee for a yummy treat!