Spiced Apple Two Bite Tarts

I love fall treats, but I can’t really justify making a whole apple pie for just my boyfriend and I; we would be eating it for days! So I love that this month’s Cooking Light had a recipe for mini spiced apple tarts that I can also share with friends. I adapted the recipe slightly, adding some more fall spices. I also didn’t have any 1% milk on hand so I substituted heavy cream. I also topped mine with mascarpone instead of crème fraîche because I thought it would taste great with these tarts. These are really easy to make; the most difficult part (a.k.a. most time consuming) is dicing the apples. But you definitely want to cut them nice and small so that they fit in the tarts. You also need a mini cupcake tin for this, but you can adapt it to make normal cupcake sized ones if you wanted, just increase the baking time. Ingredients: CRUST 1/3 cup sugar 1/4 cup unsalted butter 2 tablespoons canola oil 1 tablespoon heavy cream 1/2 teaspoon vanilla extract 1/4 teaspoon salt 4.5 ounces all-purpose flour (about 1 cup) 1/3 cup very finely chopped toasted pecans Baking spray with flour FILLING 2 … Continue reading

Chocolate Pumpkin Cream Cheese Truffles

I had a craving for a pumpkin treat this weekend so I went in search of a recipe I could make with stuff I already had on hand. I came across this recipe from Whole Foods for Pumpkin Cream Cheese Truffles and was all set to make them as stated in the recipe. But I find white chocolate to be such a pain to work with and honestly, I don’t really like the taste. So although the Whole Foods recipe is the inspiration for this post, my recipe is completely different. These pumpkin truffles are made with dark chocolate and are then rolled in toasted pecans to give it some crunch. Ingredients: 1/2 cup dark chocolate chips 2 Walkers Stem Ginger Shortbread cookies, crumbled 3 Walkers Highlanders, crumbled 1/4 cup canned pumpkin puree 1 tablespoon confectioners’ sugar 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1/4 teaspoon ground ginger 1/2 teaspoon ground cinnamon pinch of fine sea salt 2 ounces cream cheese, softened 1/3 cup finely chopped pecans

Slow Cooker Apple French Toast Casserole

I love recipes that make it easy to serve a bunch of people with minimal effort. A slow cooker is usually a go-to for those types of recipes but I’ve never considered using it to make breakfast before. The Ninja Cooking System is the perfect tool for it though. They sent over this recipe for an Apple French Toast Casserole and I couldn’t wait for the weekend to come so I could make it. This recipe makes 8 servings so it would be great for breakfast for a larger group but I also packed up the rest of my servings to reheat during the week. Ingredients: ½ cup butter 2 Granny Smith apples, cored and chopped 1/2 cup chopped pecans 1/2 cup chopped walnuts ½ cup packed brown sugar ½ cup pure maple syrup 1 loaf challah bread (about 1 pound), cut into cubes 6 large eggs 2 cups vanilla almond milk (or normal milk) 2 teaspoons ground cinnamon 1 tablespoon vanilla extract Pinch salt Confectioners’ sugar

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