Another Thursday, another cocktail. Here’s a good one… Hot Caramel Apple Hard Cider! Perfect for the winter. I found this great recipe at Cooking in College.
1/2 gallon Apple Cider (I used spiced cider)
1/2 bottle of Caramel Vodka
1 Tbsp Cinnamon
1/4 cup brown sugar
Mix all the ingredients in a large pot. Heat over low-medium heat. Stir occasionally until the mixture begins to steam (Don’t overheat. The alcohol will burn off.)
While the cider is warming, take your glasses and rim them with brown sugar.
This bread is so good and so easy! I made it as a dessert but it turned out to be a really great breakfast item. I spread a little Trader Joe’s Pumpkin Cream Cheese on top and it was fabulous! And the best part is that it’s healthy. YAY!
What you’ll need:
1 3/4 cup of all purpose flour
1 tsp baking powder
1 1/4 tsp baking soda
3 large ripe bananas, mashed
1/2 cup sweetened coconut, plus more for sprinkling
1/2 Tbsp olive or coconut oil (I used olive)
1 tsp vanilla extract
1/2 cup brown sugar
3 egg whites
2 Tbsp skim milk, if needed
1/4 cup fat free Greek Yogurt
1/4 cup orange juice
What to do:
Preheat oven to 350 degrees F. Mix the flour, baking powder and baking soda in a bowl. In a separate bowl, mix together the mashed bananas, brown sugar and vanilla. Add in the egg whites and mix together until the dough is smooth. Then, add the oil. Slowly, add in the flour and combine.
Next add the greek yogurt and orange juice. If the dough is too thick to work with, add the 2 tablespoons of milk (I didn’t have to with mine. It depends on how yours comes out). The thicker the dough, the denser the bread will be. It depends on your preference.
Then fold in the coconut to the batter. Pour the dough into a well greased 9×5 inch loaf pan. Sprinkle the extra coconut on top of the bread and bake for 50 to 60 minutes or until toothpick comes out clean and the edges are golden brown.
OPTIONAL: If you want to be a little more health conscious, you can use whole wheat flour instead of white.
Recipe from: Ambitious Kitchen
I am a complete Nutella junkie, so when I found this recipe for Nutella Cream Cheese Brownies, I knew I had to try it. I made them for a group of friends and everyone loved them. The entire batch was gone within minutes. Follow this recipe for a magical treat.
Cream Cheese Topping
5 oz Philly Cream Cheese, room temperature
2 tbs softened butter
1/4 cup granulated sugar
1 tbs flour
1/4 cup Nutella
3/4 cups all purpose flour
1/3 cup Hersey’s Special Dark Cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 stick of softened butter
1 cup granulated sugar
1 tsp vanilla
2 large eggs
Preheat the oven to 350° F and grease an 8×8 pan with cooking spray.
For the cream cheese frosting: cream together the butter, sugar and flour. Add the cream cheese and mix until smooth. Add the egg and beat until the batter is creamy. Add the Nutella and beat until the it is completely mixed in (I added a little more than 1/4 cup of the Nutella. Taste it and see if you want to add more).
For the brownie batter: In a medium bowl mix together flour, cocoa, salt and baking powder. In a small bowl cream the sugar and butter. Add the eggs in one at a time and beat well. Add the vanilla. Mix the egg, sugar and butter mixture in with the dry ingredients. Spread 3/4 of the batter into your pan. Then, dollop the cream cheese topping over the brownie batter. Dollop the rest of the brownie batter on top of that and swirl it around with a knife. Place in the oven and bake for 40 to 50 minutes.
When the brownies were done, I spread some Nutella over the top for a nice little topping!
Recipe From: Lovin’ From the Oven