October 20, 2014
Foodie Fresh

Sweet Treats!

smoresThese recipes should take care of your weekend sweet tooth! Quench your thirst with delicious Apple Cider, fill your tummy with classic S’mores over a bonfire, or enjoy Bridget’s baked Apple Pumpkin Cake. Have a couple of the classics or challenge yourself by baking with friends this weekend!

Warm Apple Cider
This one is simple—choose your favorite delicious apple cider and heat it up in the microwave! I just made some over the weekend and, boy, does it feel like a warm hug on a chilly evening!

Classic S’mores
Ingredients: Your chocolate or candy bar of choice, large marshmallows, and graham crackers (original, cinnamon, or chocolate). Don’t forget skewers and an open flame!*

Directions: Divide your ingredients by how many s’mores you want to make. Then, divide marshmallows among several long skewers, spacing them far enough apart so that they won’t melt together. Hold marshmallows over open flame, turning them slowly until they’re golden brown. Carefully remove marshmallows from skewers and set on top of chocolate pieces. Place the other half of the graham cracker on top to form the perfect s’more.

*Safety first! Some of us little cooks are a bit too young to be near an open flame, so make sure you share this fun project with an adult!

Bridget’s Apple Pumpkin Cake by Bridget Bernauer
Ingredients
6 apples (Macintosh or Stayman’s Winesap)
1 cup sugar
1 tbsp molasses
2 sticks butter
2 eggs
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp allspice
1 cup or 1 can pumpkin
3 cups flour
1 tsp baking powder
1 tsp baking soda

Directions
Preheat your oven to 325 degrees. You can use a silicone nonstick pan, or you can prep a 9-inch baking pan by coating it with butter and a thin layer of flour.

1. Peel and cut apples into 1/2-inch pieces, then toss with cinnamon and sugar to coat apples. Set aside. Younger ones should include adults in the fun to help with the knife use.  Safety first!

2. If you want to use real pumpkin, take the insides out, separate from seeds, and blend with 1/4 tsp each of cinnamon, allspice, nutmeg, and ginger. If you want to use canned, use canned pumpkin, not pumpkin pie mix.

3. Cream sugar, molasses and butter together until smooth.

4. Mix in 2 eggs, vanilla, and spices.

5. Mix in pumpkin.

6. Fold in flour, baking powder, and baking soda.

7. Mix until there are no lumps of flour.

8. Layer batter and apples in pan. First layer pumpkin cake mix, and then top with apples, add another pumpkin layer, then an apple layer, and one more pumpkin, and then sprinkle apples over top. Fill only 2/3 full or it will overflow.

Bake at 325 degrees for 30 to 45 minutes or until cake pulls away from sides of pan. Once it cools to warm instead of hot, enjoy!

Send us your favorite tasty recipes and a photo to fanpost@mackenzieblue.com!

Bon appétit!

Chloe

 

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