Caramel Apple Sangria

The Best Fall Cocktail - Caramel Apple Sangria | Fall Sangria Inspiration | Thanksgiving Cocktail Idea | Apple Recipe Inspiration

Caramel apples are my weakness. A few years ago, I let my guard down and ate as many caramel apples as my heart desired. It was all fun an games until I found myself reclined in an orthodontist’s chair. You may be asking what the connection between caramel apples and a trip to the orthodontist? Well, after about ten caramel apples the glue on my bottom retainer wore off and the poked tongue every time I moved my mouth. Quite a painful experience just for a few caramel apples!

The Best Fall Cocktail - Caramel Apple Sangria | Fall Sangria Inspiration | Thanksgiving Cocktail Idea | Apple Recipe Inspiration

An emergency orthodontist visit later, one would think my love for caramel apples would have subsided. I’m here to say, the love affair is still going strong! However, I’ve learned to limit myself and try to sneak in the flavor combination in other ways. Therefore, I couldn’t wait to try my hand at making a batch of caramel apple sangria this fall season! It’s perfect to whip up and keep in the fridge for an imprint girls’ night, game day tailgate, or to warm up and sip at night next to a fire.

The Best Fall Cocktail - Caramel Apple Sangria | Fall Sangria Inspiration | Thanksgiving Cocktail Idea | Apple Recipe Inspiration

Caramel Apple Sangria

Ingredients

  • 1/2 gallon apple cider
  • 1 bottle white wine
  • 2 C caramel vodka
  • 2 apples, chopped
  • Cinnamon sticks optional*

Directions:

  • Pour the apple cider, wine and vodka into a pitcher
  • Stir to combine and add in the chopped apple
  • Cover and place in the fridge overnight
  • Serve hot or cold with a cinnamon stick garnish
Advertisements

Baked Pumpkin Spice Donuts with Maple Glaze

Baked Pumpkin Spice Donuts with Maple Glaze | Baked Pumpkin Spice Donut Recipe | Fall Breakfast Inspiration | Fall Brunch Ideas | Pumpkin Spice Recipe Inspiration

I’m preparing myself for a heated debate, but I think it is a crime that they start selling pumpkin spice lattes at Starbucks in August. Maybe it’s just because I’m in denial that summer is coming to an end, but I don’t see the appeal of rushing from one season the next. Unless that season is winter. It’s no secret that I hate winter…

Baked Pumpkin Spice Donuts with Maple Glaze | Baked Pumpkin Spice Donut Recipe | Fall Breakfast Inspiration | Fall Brunch Ideas | Pumpkin Spice Recipe Inspiration

Back to more important things – pumpkin spice. Now that we have reached the middle of September, I’m on board with adding a few fall touches around the home and pulling out my fall spice blends. Bring on nutmeg, clove, and cinnamon! There is something about a slight chill in the air to make me want to curl up in a blanket, drink hot apple cider, and indulge in a sweet treat. This time around, I treated us to a batch of baked pumpkin spice donuts with maple glaze.

Baked Pumpkin Spice Donuts with Maple Glaze | Baked Pumpkin Spice Donut Recipe | Fall Breakfast Inspiration | Fall Brunch Ideas | Pumpkin Spice Recipe Inspiration

These pumpkin spice donuts are a great treat to bring to a school function, office party, or weekend brunch. They are quick and easy to make, but give the impression that you are a baking goddess. Homemade donuts?! How do you find the time!

It will be our little secret that they are just as easy as making a batch of cupcakes!

Baked Pumpkin Spice Donuts with Maple Glaze

Ingredients:

For the donuts

  • 1 C. flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2/3 C. pumpkin puree
  • 1/4 C. honey
  • 1/4 C. almond milk
  • 1 egg
  • 1 tsp vanilla extract

For the glaze

  • 2 C. powdered sugar
  • 4 Tbs maple syrup

Directions:

  • Preheat oven to 375˚ and butter the donut tin
  • In a large mixing bowl, stir together the flour, baking powder, spices and salt.
  • In a separate bowl, mix the pumpkin puree, honey, almond milk, egg and vanilla extract together.
  • Add the wet ingredients into the dry ingredients and stir until combined.
  • Spoon the donut mixture into a ziplock bag and snip one corner off. Use this bag to pipe the mixture into the donut tin.
  • Place donuts in the oven to bake for 15-18 minutes.
  • While the donuts are baking mix together the powdered sugar and maple syrup to form the glaze.
  • Once the donuts are out of the oven and have had a chance to cool down, spread an even layer of maple glaze on each donut.
  • Add a sprinkle of cinnamon on top and serve!

Heirloom Tomato and Zucchini Pesto Pizza

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

If visits from my parents were not enough on their own, they always come bearing gifts from their garden. On their most recent visit I was spoiled with fresh raspberries (my favorite!), salsa, apples, plums, and heirloom tomatoes. The fruit was gone in an instant and I was left to ponder how to best use the tomatoes. Most people would just pop them in their mouths and a delicious snack, but I was itching to try a new recipe. Therefore, I decided to whip up this heirloom tomato and zucchini pesto pizza with other ingredients I picked up for the farmer’s market.

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

Ian has been dabbling with making homemade bread and pizza dough, but he was out of town when I attempted this recipe so I kept things simple and bought pre-made dough. After a few failed attempts at shaping the dough by tossing it in the air, I resorted to using a rolling pin. Thankfully, shaping the pizza dough was the toughest part of the entire recipe and everything else ran smoothly!

Heirloom Tomato and Zucchini Pesto Pizza | Homemade Pizza Recipe | Summer Dinner Inspiration | Farmer's Market Recipe

Thirty minutes later, I pulled out the pizza, drizzled it with balsamic glaze and savored every bite. The best part about making a flatbread pizza is the flexibility to use what ever fresh produce you have on hand. If you are throwing an outdoor BBQ you could take the recipe up a level and try grilling the pizza!

Heirloom Tomato and Zucchini Pesto Pizza

Ingredients:

  • Pre-made Pizza dough, divided in half
  • 1/4 C. Pesto
  • 1/2 C. Shredded Mozzarella Cheese
  • Sliced Zucchini
  • Sliced Heirloom Tomatoes
  • Balsamic Glaze

Directions:

  • Preheat the oven to 350˚
  • Lightly flour a surface and roll out dough
  • Place the dough on a baking sheet and top with pesto, cheese, zucchini and heirloom tomatoes
  • Bake for 30 minutes, or until cheese is golden
  • Remove from the oven and drizzle with balsamic glaze