4 Starbucks Caramel Apple Cider

It's the most wonderful time of the year...when Starbucks has those delicious, limited-time-only seasonal drinks that I crave at all other times of the year.  One of them is their Caramel Apple Cider.  Aside:  Can someone please explain why this isn't on their drive-thru menu?  I can never remember what it's officially called and mumble about apple cider-something-or-other-that's-not-coffee.

I discovered an at-home clone recipe from blogger and fellow mom from E's class, Dixie Delights.  I have literally been stalking this recipe since A first posted it, and I finally got around to making my own after spending approximately $793 buying them at Starbucks.  My recipe ratios are just slightly different, only because I just have apple juice boxes which are 6.75 oz each.

- 2  juice boxes (6.75 oz) of apple juice (I always use no sugar-added like Apple & Eve)
- 4.5 - 5 pumps of Starbucks Cinnamon Dolce syrup (BTW, had you any idea they sell these at their coffee shops...for $8?!?!)
1.5 tsp of caramel.  I've been using a handy little tub of caramel sauce that came with pre-sliced apples ever since I became maimed by that apple slicer.  I'm not ashamed to admit I'm still afraid to use one right now.

But I digress.

In a small saucepan combine all ingredients and heat until just starting to bubble slightly.  Pour into your favorite large mug and roll your eyes in pure bliss.  It's that good.

9 Bento #145 - Shapes

Today's bento was all about basic shapes.  Circles, squares, ovals, triangles, etc. which E thought was quite fun and enjoyed identifying them all.  She had a big appetite today since she skipped snack and ate everything except most of the zucchini bread. We'll save that for after her nap, just before we head to ballet, when something small to snack on invariably puts her in a better mood after she wakes up.

Bento #145 - Spinach ravioli, mini meatballs, homemade zucchini bread, stewed cinnamon apples with honey, ranch dip and cheese cubes.

6 Baked Cinnamon, Pecan & Blackberry French Toast

I admit, I got the idea to make this from the Pioneer Woman blog.  Her pictures are amazing.  It looked so yummy, I thought it was the perfect dessert to make for my movie party with all the leftover bread trimmings I had from making party appetizers (I used a leaf-shaped cookie cutter, toasted them and served olive tapenade and bruschetta.)  I did change up the recipe a little, as I tend to do.

1 loaf of your favorite white bread, (trimmings are just fine) torn or cubed
8 eggs
2 cups milk
1 cup heavy cream
3/4 cup sugar
2 tbls vanilla

topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 tsp cinnamon
2 dashes allspice
1/4 tsp salt
1 stick cold butter, cut into pieces
1 cup chopped pecans (candied are great!)
1 pint berries, sliced or whole if they are small

First, butter a large baking dish, about 9x13.  I have a large oval dish that I love, so I used that.  As an additional insurance policy, I like to lightly spray to corners/creases of the dish with cooking oil, just in case I missed anything.

Toss in all the bread and arrange fairly evenly around the dish.

In a large mixing bowl combine the eggs, milk, cream, vanilla and sugar.  Mix well.

Now, pour all the liquid over the bread in the dish.

At this point you can cover it with plastic wrap and store in the fridge until you're ready to bake it, from a couple hours to overnight.  It's a great recipe to prepare ahead of time!  You can also prepare the topping ahead of time.

For the topping, combine the flour, brown sugar, cinnamon, allspice and salt, and stir with a fork.

Then, add in the cold butter pieces.  Now, of all the cooking accoutrement I own, I do not have a pastry cutter, so I have to make do with a plain fork.

Mash up the cold butter into the dry mixture until it starts looking like pebbles (or as close as you can get it with a fork, in my case.)

Now you can cover the bowl and store it in the fridge until you're ready to use it.  It's important to keep it cold until then.

When you're ready to bake, heat your oven to 375, and sprinkle the chopped pecans all over the top of the dish.

Next, place your berry of choice on top.  I had a lot of blackberries, so that's what I used.

Finally, spread the crumb topping mixture evenly over the top, and pop the whole thing in the oven.

The smells coming from your kitchen should be calling all the boys to the yard after about 45 minutes in the oven.  For a firmer, less bread pudding consistency, bake for an hour or longer, just make sure the bottom doesn't burn.

It is SOOO good.  The entire dish was gone by the end of the evening.

Serve it with generous drizzles of real maple syrup on top.  Yum!!

Peach variation:

Ingredients

Custard:

1 loaf of your favorite white bread, cubed                                                                                                    
8 eggs
2 cups milk
1 cup heavy cream or almond milk

¼ cup white sugar

½ cup brown sugar
2 tbls vanilla

15 oz can of peaches in light syrup

Topping:

½ cup all-purpose flour

½ cup packed brown sugar

2 tsp cinnamon

2 dashes allspice

½ tsp salt

1 stick cold butter, cut into pieces

1 cup chopped pecans (candied are great!), opt

Instructions:

Grease a 9x13” baking dish.  In a large mixing bowl combine the eggs, milk, cream, vanilla and sugar.  Mix well then add the peaches with juice and stir to blend.  Pour all the liquid over the  cubed bread in another large bowl and toss to combine, and transfer to the baking dish, and press evenly around.  Let stand at least 30 minutes, or cover and refrigerate overnight.

To bake, preheat oven to 375.  Prepare topping by combining all ingredients except pecans, if using, and using a fork or a pastry cutter mash up the cold butter into the dry mixture until it starts looking like pebbles.  You can make this ahead of time, but keep it cold.  Sprinkle pecans and cinnamon topping all over the top of the bread mixture, and bake for 45 minutes or longer for a firmer consistency.

0 Apple Cinnamon Oatmeal Waffles

Every couple of weeks I make one or two batches of waffles to freeze for breakfasts and snacks.  I usually like to make them flavorful enough to stand on their own without honey or butter (but yogurt for dipping is always appreciated!)  Tonight I made apple cinnamon oatmeal waffles, and they came out great!  They are more healthful than your average waffle, and as a bonus your house will smell like a Cinnabon.

INGREDIENTS:

1 1/2 cups all-purpose flour (or half AP, half whole wheat) 1 cup quick-cooking rolled oats, apple-cinnamon 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons ground cinnamon 1 tablespoon vanilla

2 eggs, slightly beaten 1 1/2 cups milk 3 tablespoons butter, melted 3 tablespoons applesauce 3 tablespoon brown sugar

DIRECTIONS:
In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, vanilla, butter, applesauce and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking (I use the highest heat level - 7). Use fork to remove baked waffle. Top with fresh fruit and yogurt. Makes about 4-5 round waffles.