Holiday Recipes Week 1: COZY FALL FLAVORS with a TWIST

by MICHELE WEAVER

Nothing says “fall” like pumpkin, warm spices, and a hint of maple! This week, we’re kicking off our Holiday Recipe Series with Pumpkin Risotto and a delicious collection of comforting, cozy flavors. Each recipe is simple to make yet brings that special touch of fall to your table.

10 minute Pumpkin Spice Latte

Ingredients

6 ounces brewed coffee or 2 shots espresso
1/2 cup milk of choice
2 tablespoon pumpkin puree canned or fresh
1-2 tablespoons maple syrup or sugar, to taste
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Instructions

Brew 6 oz of your favorite coffee and set aside.
Add the milk, pumpkin puree, maple syrup, and pumpkin spice to a small saucepan and heat over medium heat and whisk just until it begins to bubble around the edges.

Blender method: Remove from heat and pour into a blender along with the vanilla and brewed coffee. Blend for 30 seconds or until frothy. Immediately pour into a mug and top with whipped cream and a sprinkle of cinnamon if desired.
Immersion blender/frother method: Alternatively, this can be done using an emission blender or milk frother. Add the vanilla to the warm milk mixture and whisk with a milk frother or immersion blender (without the coffee) until frothy and pale. Pour onto hot coffee and enjoy!

Notes

Serving size: This recipe makes enough for 1 latte but can be easily doubled or tripled as needed!

To make caffeine-free: Use de-caffeinated coffee. For kids, replace the coffee with milk!

For Keto: Replace milk with 2 tablespoons heavy cream and 1/3 cup milk. Use your favorite keto sweetener or keto maple syrup.

*Courtsey of https://gimmedelicious.com/

Pumpkin Cheesecake Bread

Ingredients:

For the pumpkin bread batter:

1/2 cup canola oil
1 cup granulated sugar*
1 large egg
1 teaspoon vanilla extract
1 1/4 cups solid pack pumpkin
1 1/2 cups all-purpose flour

1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoon pumpkin pie spice

For the filling:

6 ounces cream cheese room temperature
1/3 cup granulated sugar 62 grams
½ teaspoon vanilla extract 2 grams
1 tablespoons all-purpose flour 7 grams
1 large egg room temperature

Sugar topping:

2 tablespoons raw sugar

Instructions

Preheat the oven to 350º Fahrenheit. Grease and flour a 9×5 loaf pan.

Make the bread:

In a large mixing bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. You can mix by hand or use a hand mixer or stand mixer. Be careful not to overmix. 1/2 cup canola oil, 1 cup granulated sugar*, 1 large egg, 1 teaspoon vanilla extract, 1 1/4 cups solid pack pumpkin
In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, 2 teaspoon pumpkin pie spice
Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.

Make the filling:

In a small bowl, cream together the cream cheese, sugar, vanilla and flour. Then add in the egg and mix on low speed just until combined. 6 ounces cream cheese, 1/3 cup granulated sugar, ½ teaspoon vanilla extract, 1 tablespoons all-purpose flour, 1 large egg

Assemble the bread:

Pour half the bread batter into your prepared pan. Then, spoon the filling mixture over the bread and spread around evenly. Pour the remaining bread batter on top. Sprinkle the top with raw sugar. 2 tablespoons raw sugar
Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.

Notes

You can use half brown sugar and half white sugar if you'd like.
Store in an airtight container in the refrigerator.

Roasted Rosemary Cashews

Ingredients

1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Directions

Preheat the Oven: Preheat the oven to 375 degrees F.
Bake the Nuts: Place the cashew nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
Prepare the Rosemary Mixture: While the nuts are baking, combine the rosemary, cayenne pepper, dark brown sugar, kosher salt, and melted butter in a large bowl.
Coat the Nuts: Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
Serve: Serve the nuts warm.

courtsey of: https://inagarteneats.com/ina-garten-roasted-rosemary-cashews/#google_vignette

Homemade Apple Crisp Recipe

Ingredients

Apple Filling

10 cups granny smith apples approximately 7-8 apples or 3 ½ pounds, peeled, cored and sliced into ⅛ inch thick slices then cut the slices in half (to approximately 1 inch wide x ⅛ inch thick pieces)
½ cup light brown sugar tightly packed
⅓ cup all-purpose flour
¼ cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract

Crisp Topping

- - 1⅓ cups quick cooking oats (not instant)
  - 1⅓ cups all-purpose flour
  - 1 cup light brown sugar tightly packed
  - 1½ teaspoons ground cinnamon
  - ½ teaspoon salt
  - ½ teaspoon baking powder
  - ¾ cup unsalted butter melted

Instructions

Preheat oven to 350°F. Lightly spray a 9x13 baking dish with non-stick baker’s spray. Set aside.
To a very large mixing bowl add the apple slices, light brown sugar, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg and vanilla extract. Gently fold all the ingredients together to evenly coat the apple slices with the sugars and spices.
10 cups granny smith apples,½ cup light brown sugar,⅓ cup all-purpose flour,¼ cup granulated sugar,2 teaspoons ground cinnamon,½ teaspoon ground nutmeg,1 teaspoon vanilla extract
Transfer the apple filling mixture to the prepared 9x13 baking dish and spread into an even layer. Be careful not to pack the apple filling too tightly when adding to the baking dish.
To make the crisp topping, add to a large mixing bowl the quick cooking oats, all-purpose flour, light brown sugar, ground cinnamon, salt and baking powder. Stir to combine.
1⅓ cups quick cooking oats,1⅓ cups all-purpose flour,1 cup light brown sugar,1½ teaspoons ground cinnamon,½ teaspoon salt,½ teaspoon baking powder
Add the melted butter to the bowl of oats and stir to combine until all the melted butter has been evenly incorporated and no dry pockets of flour remains.
¾ cup unsalted butter

Top the apple filling with the crisp topping mixture. Be sure to evenly distribute the crisp mixture over the apples so that all the apple filling is evenly covered with the crisp mixture.
Bake, uncovered, for 40-45 minutes or until the topping is golden brown and the juices are bubbly from the apple filling.
Allow the apple crisp to cool on the counter for 5 minutes before serving to allow the apple filling to set-up slightly and the juices to thicken.

courtsey of: https://princesspinkygirl.com/wprm_print/homemade-apple-crisp-recipe