Wednesday, November 25, 2015

Apple Pie Ice Cream

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Who wouldn't want this tomorrow after gorging themselves with turkey? Freshly baked, warm apple pie topped with APPLE PIE ICE CREAM!! Oh my goodness, please make this. It's so, so good and decadent and will work perfectly with the other desserts on your Thanksgiving table tomorrow. Just imagine creamy ice cream with scrumptious chunks of sweetened apple scattered throughout. Yum. Enjoy and have a wonderful day with your loved ones! 

Printable Recipe


For apples:
  • 1 tbsp. butter
  • 1/4 cup plus 2 tbsp. light brown sugar
  • 2 apples, peeled, cored and chopped
  • 1 tsp. cinnamon
For ice cream:
  • 2 cups heavy whipping cream
  • 1 cup half-and-half cream
  • 1/2 cup sugar
  • 2 tsp. vanilla extract
In a small saucepan, melt butter over low heat. Add sugar and stir until combined. Add apples and cinnamon and stir to coat in the butter mixture. Continue cooking over medium-low heat for 10-15 minutes, stirring occasionally, until apples are tender and liquid has reduced.

Transfer apple mixture to a bowl and refrigerate until 1-2 hours or until completely chilled.

In a bowl, combine the heavy whipping cream, half-and-half, sugar and vanilla. Gently stir in the cooled apple mixture. 

Freeze in an ice cream maker according to manufacturer's directions. I have a KitchenAid Ice Cream Maker and it took about 20 minutes. Transfer to an airtight container and freeze for 3-4 hours. Enjoy!

Source: SK Original

Tuesday, November 24, 2015

BBQ Spiced Pumpkin Seeds

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If you're going to make your Pumpkin Pie from scratch for Thanksgiving, definitely roast your pumpkin seeds instead of throwing them away. It's super simple to do and they're a healthy snack for the whole family. You can roast them plain with a dash of salt, or spruce up the ingredients to make a BBQ version like I did here. Enjoy!

Printable Recipe


  • 1 1/2 cup unshelled, raw pumpkin seeds
  • 1 1/4 tsp. onion powder
  • 1 1/4 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground mustard
  • 1/4 tsp. light brown sugar
  • 4 to 5 squirts olive oil spray

Preheat oven to 300 degrees F.

Remove the seeds from the pumpkin and separate them from the stringy pulp. Rinse the seeds in a colander under cold water. Shake off any excess water.

Spread the seeds on a baking sheet and roast for about 10 minutes or until seeds are dry, tossing halfway through.

In a small bowl, combine the onion powder, garlic powder, mustard, smoked paprika, cayenne, salt and brown sugar.

Remove the seeds from the baking sheet and place the seeds in a medium bowl. Lightly spray with oil. 

Add 3/4 of the spice mixture to the pumpkin seeds and toss to evenly coat.

Cover the sheet pan with parchment paper and spread the seeds evenly on top. Roast for 20 to 30 minutes or until brown and crunchy, tossing half way through. 

Remove from oven and immediately spray more olive oil over the seeds. Toss with the remaining spice mixture. 

Source: Skinnytaste

Monday, November 23, 2015

Pumpkin Nutella Cookie Bars

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Want to switch up your Thanksgiving dessert a little this year? You should make something that still includes pumpkin…but also includes NUTELLA!! Sounds like a winner, doesn't it? Cookie bars are exactly what they sound like: a moist cookie-like dessert that is made into thicker bars. And then stuffed with Nutella :) They would be great on your Thanksgiving table and a surprising new treat everyone will enjoy!

Printable Recipe

  • 1/2 cup unsalted butter, melted
  • 1/3 cup pumpkin puree
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1 3/4 cups all purpose flour
  • 3/4 cup Nutella
Preheat oven to 350 degrees F. Line a 9x9” pan with foil and spray with cooking spray.

Place melted butter, pumpkin, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. You can also use a hand mixer, if you prefer. Mix until smooth, about 30 seconds. 

Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth. It’ll be a soft batter.

Press half the batter in the bottom of the pan. The batter is sticky so you may want to spray your hands with cooking spray. It’ll be a thin layer in the bottom of the pan. Bake for 8 minutes.

Place Nutella in a microwave safe bowl. Heat for just a few seconds until pourable. Pour evenly over the top of the partially baked crust. Spread it carefully so it doesn’t rip the cookie bars. Scoop tablespoons of batter over the top and carefully spread with your fingers. It won’t be a smooth layer but will mostly cover.

Bake an additional 17-20 minutes until the top is no longer glossy and the edges are golden brown. Cool completely before slicing.

Store in an airtight container for up to 3 days or freeze for up to 1 month.

Source: Adapted from Crazy for Crust

Thursday, November 19, 2015

Brown Sugar Glazed Baby Carrots

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Bradley used to hate, hate, HATE carrots, but the past few weeks he has been really into them. Therefore, I've been more than determined to include them in most things I make for dinner before the phase passes. So far I've put them in Vegetable Soup, an easy pasta with vegetables and our favorite slow cooker meal, but I also wanted to make them as a side dish. These are incredibly easy to throw together and are a perfect side dish for any dinner. Plus you only need a handful of ingredients. They'd be perfect on your Thanksgiving table as well! Enjoy!

Printable Recipe

  • 1 lb. baby carrots
  • 1/4 cup butter
  • 1/4 cup light brown sugar
  • 1/4 tsp salt
  • Pepper, to taste
Place carrots in a medium saucepan. Pour in water so that it almost reaches the top of the carrots.

Bring the water to a boil. Cover and reduce heat to medium-low. Continue cooking for 15 minutes or until tender. Drain and transfer to a bowl.

In the same saucepan, melt the butter. Add the brown sugar, salt and pepper and stir to combine. Add the carrots back in and stir to coat with the sauce. Cook for 1-2 minutes, or until carrots are fully glazed. Serve immediately.

Source: SK Original

Tuesday, November 17, 2015

Apple Cinnamon Fruit Leather

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Fruit roll-ups used to be one of my favorite treats as a child. I can still hear that thin layer of plastic being peeled away from the sticky leathery treat. But with all the preservatives and sugar buried in the ingredients list, it's one of the last things I want to give Bradley. It was SO simple to make my own fruit leather at home and it came out amazingly similar to the store-bought stuff. I made this one with fall ingredients, but I can't wait to try it out with fresh strawberries and blueberries! Enjoy!

Printable Recipe


  • 4 medium-large apples (about 4 cups)
  • 1/4 cup lemon juice
  • 1/2 cup apple cider
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
Preheat oven to 170 degrees. Line two baking sheets with silicone baking mats.

Core and peel apples. Chop into large chunks. Toss in lemon juice to avoid browning while prepping the remaining apples.

Drain the lemon juice from the apples and place them in a large saucepan. Add the apple cider, sugar and cinnamon. Cook over medium heat. When apples are tender, use a potato masher to slightly mash the apples. Continue cooking for an additional 5 minutes.

Carefully pour mixture into a blender or food processor to purée.

Divide purée evenly between pans. Use an offset spatula to smooth out the mixture.

Bake for 3 hours or until leather is slightly tacky and no longer wet. (*Time will vary depending on the thickness of your mixture.) Every hour, rotate pans 180 degrees and swap rack levels.

Allow leather to cool before slicing. Using a pizza wheel or knife, carefully slice fruit leather into desired sizes. Wrap in wax paper. Store in an airtight container.

Source: Adapted from Baked by Rachel