Classic Pumpkin Pie

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better – it’s super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start! 

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better - it's super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start!

I think sometimes food bloggers sometimes get so focused on creating the next newest and biggest twist on the original that we often forget about the basics.  The classics.  The good old staples that many home cooks want to make.

I’m just as guilty as the next blogger.  But as I started to think about what I want to make for the holidays, pumpkin pie always, always tops the list.  And my family doesn’t typically go for twists on the originals – not when it comes to the traditional holiday meal.  It’s not that they wouldn’t try it…but what always gets devoured at the Thanksgiving meal is pumpkin pie.  We make lots of ‘em, and there is never any left.

We go to town on good old easy, classic pumpkin pies and the double-decker pie is infamous at the Simpson family gathering.

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better - it's super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start!

Pumpkin pie isn’t hard to make – and I’ll be honest here: I’m not pureeing my own pumpkin.  Quite honestly, I simply don’t have time to do it – and most of us don’t, especially when you’re planning a full traditional sit-down meal for 20+ people.  With that many people, one pumpkin pie isn’t going to cut it. ;-)  And if your family is like mine, they like the canned stuff just as well – or wouldn’t even notice the difference.

And believe me, when you jazz up that canned pumpkin with fall spices like cinnamon and nutmeg and add in a bunch of heavy cream, people will gobble this up like nobody’s business.  The great thing about this easy classic pumpkin pie is that it really only requires a few ingredients, and just a handful of minutes to prepare.  So you can check dessert off your list and spend your time focusing on those more labor-intensive dishes.

When the holidays roll around, there is just nothing like a Classic Pumpkin Pie.  Even better - it's super simple to prepare and is always a hit at the table.  With just 15 minutes of prep time, your holiday planning just got off to a quick start!

Tell me: does your family go more for pumpkin pie, apple pie, or pecan pie?  Or something else altogether?  I’m sure it comes as no surprise that I love them all. I’m an equal opportunity dessert-ist. :-)

Easy Classic Pumpkin Pie

Easy Classic Pumpkin Pie

Ingredients

  • 1 refrigerated pie crust (or make your own)
  • 1 (15-ounce) can pure pumpkin (NOT pumpkin puree)
  • 1 1/4 cups heavy cream
  • 2/3 cup granulated sugar
  • 3 eggs, divided
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • course sugar for sprinkling, optional (like sugar in the raw)

Instructions

  1. Place a large cookie sheet on the middle oven rack and preheat oven to 350 degrees F.
  2. Unroll pie crust and place in the bottom of of a 9-inch pie plate. Crimp the edges of the crust and pierce holes in the bottom of the crust with the tines of a fork.
  3. In a large bowl, whisk together the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt.
  4. In a small bowl, beat the remaining egg and lightly brush it on the crust edge; sprinkle with coarse sugar.
  5. Pour the pumpkin pie filling into the crust. Place pie pan on preheated cookie sheet and bake until just set around the edges, approximately 50 to 60 minutes (the middle will still jiggle slightly, and that's okay).
  6. Transfer pie to a rack and let cool completely. Serve with whipped cream, if desired.
http://kitchenmeetsgirl.com/classic-pumpkin-pie/

If you need other traditional recipes for your holiday table, be sure to check these out (click picture to go to the recipe):

how-to-brine-a-turkey-title

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. #recipes #thanksgiving #side dishes

cranberry-sauce-titlePM

Did you know you can make dinner rolls - yeast ones, at that - in just 30 minutes? It's true! These 30-Minute Dinner Rolls are so easy to make you'll never go store-bought again.

XO, Ashley

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Slow Cooker Double Hot Chocolate

This Slow Cooker Double Hot Chocolate is thick and creamy and is perfect for a cool fall evening or winter’s night.  With a combination of Silk Chocolate Soymilk, half-and-half, sweetened condensed milk, and marshmallow cream, this warm beverage is a guilty indulgence you won’t want to stop drinking!

This Slow Cooker Double Hot Chocolate is thick and creamy and is perfect for a cool fall evening or winter's night.  With a combination of Silk Chocolate Soymilk, half-and-half, sweetened condensed milk, and marshmallow cream, this warm beverage is a guilty indulgence you won't want to stop drinking!

I know, I know.  I just shared a warm beverage last week – my Salted Caramel Apple Cider is definitely a fall favorite around my house.  But as we edge closer to the holiday season {seriously, Thanksgiving is just over a month away, and that means breaking out the Christmas decorations – which means imbibing in lots and lots of hot chocolate}, I’m already thinking about getting my hot chocolate on.

It’s our holiday tradition to make a slow-cooker full of hot chocolate, pile our glasses high with marshmallows, and turn on Nat King Cole’s Christmas album while putting up the tree.  I tend to make a different version of hot chocolate each year – always looking for that perfect mug.

I think I found it.

This Slow Cooker Double Hot Chocolate is thick and creamy and is perfect for a cool fall evening or winter's night.  With a combination of Silk Chocolate Soymilk, half-and-half, sweetened condensed milk, and marshmallow cream, this warm beverage is a guilty indulgence you won't want to stop drinking!

So, I know I’m missing the dairy-free route by starting this recipe with Silk Chocolate Soy Milk and then adding in all kinds of other dairy products.  But if you’re just starting to add soy-products to your diet, this is a good way to ease in. ;-)

I’m a huge {HUGE} chocolate milk fanatic – when I was pregnant with Doodle, I drank a giant glass of chocolate milk every single morning.  It was my one main craving and I used the fact that I needed calcium as my rationale for indulging.  But considering the amount of calories and fat in regular chocolate milk, it’s not an indulgence I’ve continued since.

If you love chocolate milk as much as I do, you should absolutely give Silk Chocolate Soy Milk a try.  And while this is a sponsored post – I truly mean it.  You’ve heard me talk before about how much of a non-milk lover I am, but this milk just might get me to change my mind.  Plus, it’s cholesterol-free, low in saturated fat and pours on 50% more calcium than dairy milk.

This Slow Cooker Double Hot Chocolate is thick and creamy and is perfect for a cool fall evening or winter's night.  With a combination of Silk Chocolate Soymilk, half-and-half, sweetened condensed milk, and marshmallow cream, this warm beverage is a guilty indulgence you won't want to stop drinking!

Quite honestly, you could warm this chocolate milk on its own for a creamy mug of hot chocolate.  But, if you want to be bad, try it in this slow cooker double hot chocolate version!  It’s thick and creamy and just about perfect!

Slow Cooker Double Hot Chocolate

Slow Cooker Double Hot Chocolate

Ingredients

  • 5 cups Silk Chocolate Soymilk
  • 1 cup half and half (I used fat-free)
  • 1 (14-ounce) can sweetened condensed milk (fat-free or low-fat also works)
  • 1 (7-ounce) jar marshmallow cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Combine all ingredients in your slow cooker and set to low. Stir occasionally, until chocolate chips are melted and the marshmallow cream is combined, about 2 to 3 hours.
http://kitchenmeetsgirl.com/slow-cooker-double-hot-chocolate-2/

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This conversation is sponsored by Silk. The opinions and text are all mine.

XO, Ashley

 

 

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Reese’s Pieces No Fail Fudge

In just a few short minutes {no candy thermometer needed!} you can have this Reese’s Pieces No Fail Fudge chilling and ready to go!

In just a few short minutes {no candy thermometer needed!} you can have this Reese's Pieces No-Fail Fudge chilling and ready to go!

You know what I’m doing today? Completely destroying my diet – and maybe yours, too, if you decide to make this super duper easy Reese’s Pieces No Fail Fudge.

When I say no fail – that’s just what I mean. There’s no candy thermometer involved here, no bringing the candy mixture to a certain temperature. None of those pesky candy-making tools.  We’re just stirring a few ingredients together and letting them simmer for about 5 minutes.  The hardest part about this fudge recipe is waiting for the candy to cool so that you can eat it.

In just a few short minutes {no candy thermometer needed!} you can have this Reese's Pieces No-Fail Fudge chilling and ready to go!

My very favorite chocolate/peanut butter candy is Reese’s Pieces.  And they are the perfect accompaniment to this easy chocolate fool-proof fudge.  I mean – what’s better than the combination of peanut butter and chocolate? ;-)  Plus, the colors of the Reese’s Pieces are just perfect for fall parties.

This recipe makes a ton of fudge – and it is definitely super sweet, so it is a great recipe to make during the holidays when you have lots of events and people to share it with.  Or you can keep it all for yourself; I won’t judge you.

In just a few short minutes {no candy thermometer needed!} you can have this Reese's Pieces No-Fail Fudge chilling and ready to go!

 

Reese’s Pieces No Fail Fudge

Reese’s Pieces No Fail Fudge

Ingredients

  • 3 cups granulated sugar
  • 2/3 cup evaporated milk
  • 3/4 cup (12 tablespoons) butter
  • 1 (7 ounce) jar marshmallow creme
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 teaspoon vanilla
  • 1/2 cup Reese's Pieces candy pieces, divided

Instructions

  1. Line a 9x13 pan with parchment paper and spray with non-stick spray.
  2. In a large saucepan, combine sugar, milk and butter over medium-high heat. Bring to a boil, stirring often. Reduce heat and allow to simmer for 5 minutes, stirring constantly. Remove from heat; add marshmallow creme and chocolate chips, stirring until the mixture is smooth. Stir in vanilla.
  3. Pour half of the mixture into your 9x13 pan. Scatter half of the Reese's Pieces over the fudge. Spread the remaining fudge over the top. Sprinkle the remaining candies over the top, pressing gently with the palm of your hand to make sure they adhere. Chill until firm, then cut into squares.
  4. Store in an airtight container up to 1 week.
http://kitchenmeetsgirl.com/reeses-pieces-no-fail-fudge/

XO, Ashley

 

 

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Slow Cooker Chicken Enchilada Soup

This Slow Cooker Chicken Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese – without all the fuss!  Just throw the ingredients in your slow cooker, and in just a few hours you’ll have a comforting, hearty dinner on the table.

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

There is nothing I like better than hearty soups in the fall – unless it’s a hearty soup that requires basically no effort on my part and is ready and waiting for me when I get home from work. A soup like this Slow Cooker Chicken Enchilada Soup.

It’s no secret around here that Mexican-inspired cuisines are my favorite thing ever, and that preparing dinner in my slow cooker runs a close second. Combine the two, and it is a happy meal time around my place.

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

One of the best wedding gifts we received {10 years ago – how time flies!} was a large slow cooker.  I’ve used the heck out of that thing, and it was finally time to replace it with an updated model.  The 6-Quart Programmable Slow Cooker from Hamilton Beach puts my old one to shame!  This bad boy has three choices for automatic cooking: program, manual, and probe.  If you’re used to the traditional slow-cookers, choose the manual mode to select your cooking temperature (high, low, or warm) without selecting a cooking time.

I used the program mode for this Slow Cooker Chicken Enchilada Soup – I programmed it to low for 6 hours, and it automatically shifted to “warm” when my cooking time was up.  Fabulous!

Next on my list to try is the probe method – if you’re cooking a large cut of meat like pot roast, chicken, or pork tenderloin you only have to insert the probe, set the desired meat temperature and it will automatically shift to keep warm when the temperature is reached.

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

This hearty fall soup is full of Mexican-inspired flavors, including cumin, coriander, chili powder, and oregano (Mexican, if you can swing it).  Just add your spices right to the pot, along with chicken, broth, Rotel, black beans, and corn.  After letting that fragrant goodness simmer all day, toss in some shredded cheddar cheese and sour cream for good measure (you don’t want to add these ingredients during your initial cooking time, or they’ll curdle).

And finally, sautéing your peppers and onions and adding them to the pot just before serving gives this enchilada soup just the right amount of pizzazz, and just takes a couple of extra minutes.  Believe me, it’s worth it!

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

What’s your favorite fall dinner to make in your slow cooker?

Slow Cooker Chicken Enchilada Soup

serves 6

Slow Cooker Chicken Enchilada Soup

Ingredients

  • 1 can (11-ounce) Rotel
  • 32 ounces chicken broth
  • 1 1/2 pounds chicken breast
  • 12 ounce bag frozen corn
  • 1 can black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon coriander
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon oregano
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 bell pepper, diced (red or green)
  • 3 garlic cloves, minced
  • for garnish: shredded cheese, sour cream, salsa, avocado

Instructions

  1. Place Rotel, chicken broth, chicken, corn, black beans, and spices (chili powder, cumin, coriander, cilantro, and oregano) to the container of your slow cooker. Season with salt and pepper, to taste.
  2. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Remove chicken from slow cooker and shred the meat with a fork. Add cheese and sour cream to slow cooker and stir to combine. Add the chicken back to the slow cooker and warm back through until the cheese is melted, about 1/2 hour.
  3. While the cheese is melting, cook your onions and bell pepper: heat oil in a medium skillet over medium heat and add onions, pepper, and garlic. Cook until they are just softened, about 10 minutes. Add to slow cooker just before serving.
  4. Garnish with extra cheese, sour cream, salsa, fresh cilantro, or avocado.
http://kitchenmeetsgirl.com/slow-cooker-chicken-enchilada-soup/

 

XO, Ashley

 Hamilton Beach provided me with a slow cooker to facilitate my review. All opinions are my own.

 

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Pumpkin Gooey Butter Cake

Surprisingly easy to make and truly delicious, this Pumpkin Gooey Butter Cake is the ultimate in fall dessert decadence!  Believe me, you’ll want this cake on your holiday table!

Surprisingly easy to make and truly delicious, this Pumpkin Gooey Butter Cake is the ultimate in fall dessert decadence!  Believe me, you'll want this cake on your holiday table!

So, I’m probably the last blogger in the big, bad internet world to taste a gooey butter cake.  I’d heard of them, sure, but it was sort of like the poke cake – I didn’t quite get what all of the fuss was until I tried it.

Now I’m worried that there’s no going back; that I’m going to be trying a different flavor of gooey butter cake every week and eating my way to a gazillion pounds.  Maybe not a bad way to go, but I have some cute fall sweaters I’d like to be able to wear when the weather finally cools off here. ;-)

This pumpkin-pie like cake isn’t diet-friendly, and quite frankly, I don’t know why anyone would make or even waste calories on a cake that boasted to be healthy.  Go whole-hog or go home is my motto.  And anything that boasts two sticks of butter, a block of cream cheese, and three and a half cups of powdered sugar is pretty much whole-hog.  This recipe is straight from Paula Deen’s Southern Cooking Bible, and whatever your opinion of Paula, she makes a darn good cake.

Surprisingly easy to make and truly delicious, this Pumpkin Gooey Butter Cake is the ultimate in fall dessert decadence!  Believe me, you'll want this cake on your holiday table!

The extra great thing about this pumpkin gooey butter cake is that it is so easy to make.  Mix up your batter {just three main ingredients} and spread it in the bottom of your pan – it will be pretty thick, so you’ll need to press it down gently with the back of a spatula or a wooden spoon to make sure it reaches the corners of the pan.

Next, make your filling: just blend together a can of pumpkin and cream cheese, add in a few eggs, vanilla, {more!} butter, powdered sugar, and my favorite blend of fall spices: cinnamon, nutmeg, and pumpkin pie spice.

Bake for 40 to 50 minutes; be careful not to over-bake.  It’s called “gooey cake: for a reason! :-)  Allow to cool and serve with whipped cream.

Surprisingly easy to make and truly delicious, this Pumpkin Gooey Butter Cake is the ultimate in fall dessert decadence!  Believe me, you'll want this cake on your holiday table!

This is a great cake to take for a work luncheon, pot luck, or family event – anywhere that you can make sure that other people can eat some of this cake and you’re not tempted to eat the entire thing yourself.

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake

Ingredients

    Cake:
  • 1 box (18 1/4 ounces) yellow cake mix
  • 1 large egg
  • 8 tablespoons (1 stick) butter, melted
  • Filling:
  • 8 ounces cream cheese, room temperature
  • 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 tablespoons (1 stick) butter, melted
  • 1 box (16 ounces, or approximately 3 1/2 cups) powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • whipped cream, for serving

Instructions

  1. Preheat oven to 350. Spray a 9x13 pan with nonstick spray and set aside.
  2. To make your cake, stir together cake mix, egg and butter with a large wooden spoon until well combined. Press the mixture into the bottom of your prepared cake pan, making sure it is smoothed into the corners.
  3. To make the filling, beat the pumpkin and cream cheese at medium speed with an electric mixture until smooth. Add eggs and vanilla and beat well. Add the melted butter and beat until combined. Add the pumpkin pie spice, cinnamon, and nutmeg. Next, add the powdered sugar, 1/4 cup at a time, beating well in between each addition.
  4. Use a spatula to spread the filling on top of the cake base. Bake for 40 to 50 minutes. Do not overbake - when you stick a toothpick into the center of the cake, it should have a few wet crumbs stuck to it when you remove it.
http://kitchenmeetsgirl.com/pumpkin-gooey-butter-cake/

XO, Ashley

 

 

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Sugar Cream Pie

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It’s the perfect fall pie, and it is so easy to make!

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It's the perfect fall pie, and it is so easy to make!

Sugar Cream Pie: also known as Hoosier Pie.

Also known as Saturday Night Pie.

And also known as Crazy Good Pie.

Actually, this pie is most commonly known as Hoosier Pie, because it’s the state pie of Indiana.

Less well-known is my grandfather’s name for it: Saturday Night Pie.  My mom tells me that’s what her father’s family called it when he was growing up.  My great-grandmother made a lot of fruit pies, and with the leftover crusts she’d make this Sugar Cream Pie – typically on Saturday evenings.  But because they did not have a refrigerator to store any leftovers, the entire pie had to be eaten that night.

The Crazy Good Pie moniker came from me – mainly because I intended to take only one bite {for styling purposes} and instead ended up eating nearly the whole darn thing myself.  We’ve already established I have a sugar-addiction, right? #sendhelp

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It's the perfect fall pie, and it is so easy to make!

If you haven’t tried Sugar Cream Pie before, you need to correct that immediately.  This pie is not only creamy heaven, but it only takes a handful of ingredients.  Outside of your crust, you need only six.  That’s right, just six: sugar, flour, cream, vanilla, butter, and a bit of nutmeg.

I’ve mentioned before that the Tall Boy doesn’t care for crust (???), so I always use Pillsbury refrigerated pie crusts for my pies.  They make my life soooo much simpler in the kitchen, and since no one but me ends up eating the crusts, I don’t spend my time making them from scratch.  If you prefer to make your own crust, go for it.  Me?  I’m an un-package and go kinda pie crust maker. ;-)

Sugar Cream Pie is sweet and creamy and is accented with the rich flavors of vanilla and nutmeg.  It's the perfect fall pie, and it is so easy to make!

If you need a quick and easy pie for the holidays, or just for a random Wednesday {and why not?  That’s my motto}, give this one a whirl!

Sugar Cream Pie

Sugar Cream Pie

Ingredients

  • 1 refrigerated pie crust (or make your own)
  • 2 cups heavy whipping cream
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter, cut into 1/2-inch pieces
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Place a large cookie sheet on the middle oven rack and preheat oven to 425.
  2. Unroll pie crust and place in the bottom of of a 9-inch pie plate. Crimp the edges of the crust and pierce holes in the bottom of the crust with the tines of a fork.
  3. In a large bowl, whisk together the heavy cream, sugar, flour and vanilla until smooth. Pour the mixture into the crust, dot with butter and sprinkle the top with nutmeg. Carefully(!) transfer the pie plate to the preheated baking sheet and bake for 10 minutes.
  4. After 10 minutes, reduce heat to 350 and bake for an additional 55 minutes - or until the crust is lightly golden brown. The center will still jiggle slightly - that's okay. If the edges of your crust are browning too much, cover the edges with foil.
  5. Transfer to a wire rack and allow pie to cool. May be served chilled or at room temperature. Refrigerate leftovers.
http://kitchenmeetsgirl.com/sugar-cream-pie/

 

XO, Ashley

 

 

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Salted Caramel Apple Cider

This Salted Caramel Apple Cider is the perfect way to warm up on cool fall nights.  With just a few ingredients and 10 minutes, you’ll be sipping your way to fall flavors in no time!

This Salted Caramel Apple Cider is the perfect way to warm up on cool fall nights.  With just a few ingredients and 10 minutes, you'll be sipping your way to fall flavors in no time!

I’m typically a coffee drinker.  Ask anyone who’s within a 50-foot radius of me in the mornings.  Until I get that first hit of early morning joe, it’s pretty much a wise idea to keep your distance.

But when fall rolls around, you can usually find me drinking warm mugs of one beverage or another all day long.  And since I don’t like drinking high-octane caffeine in the evenings, I often switch to tea…or apple cider.  This particular recipe for Salted Caramel Apple Cider is so good that it’s bad.  Bad as in I’ll drink the entire pot myself if I’m not careful.

“Too much sugar” isn’t in my vocabulary {although it would be much better for my wardrobe if it were}.

This Salted Caramel Apple Cider is the perfect way to warm up on cool fall nights.  With just a few ingredients and 10 minutes, you'll be sipping your way to fall flavors in no time!

Doodle takes after me and goes wild for warm apple cider.  So I thought he’d love this extra-special twist on his favorite fall beverage.

Brown sugar + heavy cream + apple cider = YUM.  Really, really, yum.

This Salted Caramel Apple Cider is the perfect way to warm up on cool fall nights.  With just a few ingredients and 10 minutes, you'll be sipping your way to fall flavors in no time!

This fun, spiced drink is perfect for cool fall nights – and would be a great special beverage for warming up after trick-or-treating or after a long day at the pumpkin patch.

Monday nights are a good time, too. ;-)

Salted Caramel Apple Cider

makes 4 1-cup servings

Ingredients

  • 1/3 cup dark brown sugar
  • 1/3 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 4 cups apple cider
  • 1/2 teaspoon sea salt
  • whipped cream, caramel syrup and cinnamon, for garnish

Instructions

  1. Combine brown sugar and heavy cream over medium-high heat in a medium heavy-bottomed sauce pot. Stir until sugar is dissolved in the cream and the mixture bubbles, about 3 minutes. Add the vanilla, salt, and apple cider, and stir to combine. Allow mixture to simmer for 10 minutes, or until heated through.
http://kitchenmeetsgirl.com/salted-caramel-apple-cider/

 

XO, Ashley

 

 

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Chocolate Chip Pumpkin Bread

With a blend of chocolate, pumpkin, and fall spices, this Chocolate Chip Pumpkin Bread is a must for your fall baking list!

With a blend of chocolate, pumpkin, and fall spices, this Chocolate Chip Pumpkin Bread is a must for your fall baking list!

You guys.  You guys.  If you’re a pumpkin bread fan, you’ve got to make this bread.  I mean, you really, seriously, have to make it {and then bring me a loaf, please}.

No lie, I’ve made this bread twice in the last week.  The first time I made it, I scarfed down nearly half the loaf completely on my own in just a couple of days.  Then, because I was disgusted with myself for eating so much of it, I packed up the second half and sent it home with my parents.

Two days later, I was regretting the fact that I gave away my remaining pumpkin loaf, so I made it again.  And…repeat.  I sent most of the second loaf with the Tall Boy to work, because oh my gosh.  Eating two loaves of chocolate chip pumpkin bread in a week does probably not bode well for fitting into my skinny jeans this fall.

But it might be worth it.

With a blend of chocolate, pumpkin, and fall spices, this Chocolate Chip Pumpkin Bread is a must for your fall baking list!

The first time I made this chocolate chip pumpkin bread, I used 1 cup of canned pumpkin puree, and the bread turned out completely, totally yummy.  On my second attempt, I subbed half of the pumpkin puree with some of my homemade spiced pumpkin butter, and the result was pure heaven.

You don’t have to use the pumpkin butter for this recipe, but if you have some on hand {and it’s not hard to whip up – it only requires mixing a few ingredients together and allowing them to simmer low and slow for about 30 minutes} I absolutely recommend it.

With a blend of chocolate, pumpkin, and fall spices, this Chocolate Chip Pumpkin Bread is a must for your fall baking list!

I dare you to make this bread and NOT eat more than one slice. ;-)

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 6 tablespoons butter, softened
  • 2 eggs
  • 1/4 cup water
  • 1 cup canned pumpkin puree (NOT pumpkin pie filling) OR 1/2 cup canned pumpkin puree PLUS 1/2 cup spiced pumpkin butter
  • 2/3 cup PLUS 2 tablespoons mini-chocolate chips
  • 1 teaspoon sugar

Instructions

  1. Preheat oven to 350 and spray the bottom of a 8x4 loaf pan with non-stick cooking spray.
  2. In a medium bowl, sift together flour, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In the bowl of a stand mixer, beat together both sugars and butter until light and creamy. Add in eggs, 1 at a time, mixing well after each addition. Beat in water and pumpkin/pumpkin butter on low speed.
  4. Add in flour mixture and beat on low until mixture is just combined. Stir in 2/3 cup mini chocolate chips. Spoon batter into loaf pan. Sprinkle the top with remaining mini chocolate chips and 1 teaspoon sugar.
  5. Bake 65 to 75 minutes, or until a toothpick inserted in the center comes out clear. Allow to cool in pan for 10 minutes. Remove from pan and allow to cool completely on a baking rack.

recipe adapted from Betty Crocker

http://kitchenmeetsgirl.com/chocolate-chip-pumpkin-bread/

 

 

XO, Ashley

 

 

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Gooey and Cheesy Warm Bacon Dip

This Gooey and Cheesy Warm Bacon Dip comes together in less than 30 minutes and is the perfect crowd-pleasing appetizer!

This Gooey and Cheesy Warm Bacon Dip comes together in less than 30 minutes and is the perfect crowd-pleasing appetizer!

I made this Gooey and Cheesy Warm Bacon Dip last Sunday while we were watching the Chiefs play Miami.  Dip + Sunday afternoon football is a must, yes? ;-)

When I asked the Tall Boy what I should call this dip, his answer {as his mouth was stuffed full} was, “Mmmmmm…BACON.”

I can’t say that I blame him.  Bacon is pretty much the bomb on its own.  But paired with cream cheese, cheddar cheese and sour cream and then slathered on French bread slices — well, it just doesn’t get much better.

This Gooey and Cheesy Warm Bacon Dip comes together in less than 30 minutes and is the perfect crowd-pleasing appetizer!

I love game-watching foods that don’t take much time to put together.  As much of a girlie-girl as I am, I’m also an absolute football nut.  So I don’t want to spend my time in the kitchen preparing food when I could be in front of the television cheering on my team.

All you need for this easy, warm, ooey gooey and cheesy warm bacon dip are a few simple ingredients – and you probably have most of ‘em in your kitchen now: cream cheese, sour cream, cheddar cheese, bacon(!!), and green onions.

Just mix those bad boys together, pop everything in a baking dish in the oven, and in 30 minutes, you’ll have a crowd-pleasing appetizer that will be gobbled up in no time.

This Gooey and Cheesy Warm Bacon Dip comes together in less than 30 minutes and is the perfect crowd-pleasing appetizer!

What’s your favorite game-watching food?

Gooey and Cheesy Warm Bacon Dip

Gooey and Cheesy Warm Bacon Dip

Ingredients

  • 8 ounces cream cheese, softened
  • 2 cups sour cream (I used light)
  • 1 1/2 cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup sliced green onion

Instructions

  1. Preheat oven to 400 F.
  2. Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
  3. Serve with bread slices, crackers, or veggies.
http://kitchenmeetsgirl.com/gooey-cheesy-warm-bacon-dip/

XO, Ashley

 

 

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Ham and Cheese Egg Bake

This Ham and Cheese Egg bake is super simple to make, is light and fluffy, and is great for entertaining or just a lazy Sunday brunch.  Try different combinations of breakfast meats, cheeses and veggies depending our your family’s tastes.

This Ham and Cheese Egg bake is super simple to make, is light and fluffy, and is great for entertaining or just a lazy Sunday brunch.

Last weekend we had a long {long} weekend, and by the time Sunday morning rolled around, I was exhausted.  We left Thursday at lunchtime to head to my college alma mater for ESPN game day {tailgating + long football game = one tired me!}.  The next morning, we shuffled over to Kansas City to spend some time with my friend Chandra {of the lovely Plaid and Paisley Kitchen}…did some shopping on the Plaza, and went to the Royals game Friday night.

By the time we hit a few more stores Saturday, drove home, grocery shopped and washed laundry, the very last thing I wanted to do was cook early Sunday morning.  But since everyone was starving and we’d eaten out enough over the weekend, I decided I’d better get something semi-healthy in our bellies.  This ham and cheese egg bake literally took me 5 minutes to mix up and pop in the oven – it’s so, so easy to make.

As a bonus: after popping it in to bake, I kicked back with my coffee and snuggled in with a book while the casserole did its thing in the oven.

This Ham and Cheese Egg bake is super simple to make, is light and fluffy, and is great for entertaining or just a lazy Sunday brunch.

Even better, you can really mix in any breakfast meats and/or veggies you’d like.  I went with cubed ham and shredded cheddar cheese, since Doodle won’t think of eating anything that might have touched a veggie.  But if you don’t live with a picky 7-year old, I highly suggest adding in some sliced mushrooms, red pepper, green onion, and/or picked jalapeno slices.

We’ve been on a Silk kick lately.  I’ve been adding it to pretty much everything I normally use milk in {my recent favorites are these Blueberry Cream Cheese Muffins, Frozen Coconut Berry Pie, and Blueberry Coconut Popsicles}.

For this ham and cheese egg bake, I used the DHA Omega-3 Soymilk, because it is an excellent source of calcium, it’s low in saturated fat, and it contains DHA Omega-3—a valuable nutrient that helps support the brain, heart and eyes.  Stuff like that is important to a mom. ;-)

Ham and Cheese Egg Bake

Ham and Cheese Egg Bake

Ingredients

  • 16 eggs, lightly beaten
  • 2 cups cooked ham, diced
  • 1/2 cup Silk DHA Omega-3 Soymilk
  • 1 tablespoon fresh dill, chopped
  • 3/4 cup sour cream
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons ground mustard
  • salt and pepper, to taste

Instructions

  1. Mix together all ingredients and pour into a greased 9x13 pan. Bake at 350 for 45-50 minutes, or until the eggs have set and the top is a light golden brown.
http://kitchenmeetsgirl.com/ham-and-cheese-egg-bake/

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XO, Ashley

 

This conversation is sponsored by Silk. The opinions and text are all mine.

 

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