Apple Spice Bread

My favorite scents and flavors during the fall and winter transition are the spices like cinnamon, nutmeg, ginger and cloves. I recently purchased some Teavana apple spiced cider tea that was absolutely my most favorite tea ever! I'm pretty sure I will have to add it to my Christmas giving list because I want to share it with everyone! I also baked some apple spice bread that filled the house with the most wonderful smell (oh and tasted great too!) It's a simply delicious cake-type bread that only takes a few minutes to put together. It was a perfect little addition to our first snowfall in the Midwest and a busy family project weekend!
Ingredients:
1/2 c butter, room temperature
2 eggs, room temperature
2/3 c sugar (I use organic cane or raw sugar)
2 tsp vanilla extract
1 2/3 c flour
2 tsp baking powder
1/4 tsp ground cloves
1/2 tsp nutmeg
1 tsp cinnamon
2/3 c buttermilk (add 2 tsp lemon juice or white vinegar to 2/3 c white milk if you don't have buttermilk and let it sit for at least 5 minutes)
2 medium apples, I used honey crisp, peel and chop into small pieces
Topping is 3 T brown sugar, pinch of cloves, 1 tsp cinnamon (mix it together with your fingers or a fork)
Directions:
Beat (on low speed of mixer) butter and sugar until smooth. Add eggs and vanilla and mix for about a minute. Add dry ingredients and combine until mixed together. The batter will be fairly thick.
 

Add the buttermilk while mixer is on low speed, it likes to splatter. Stir the apples into the batter with a spatula. Use parchment paper or your favorite grease/flour method for your loaf pan. I used a 9x5 glass loaf pan. Add your batter to the pan and sprinkle the top of the bread with the brown sugar topping.

Bake 350F for about 45-50 minutes, depending on your oven. I always use grandma's method and insert a toothpick into the bread, if it comes out clean, it's done. If not, try another 5 minutes until it's ready.
Enjoy your wonderful apple spice bread and don't forget to enjoy the scents of the season!
Love and peace,
~ Simply Tammi

Old Fashioned Pumpkin Cookies

Soft pumpkin cookies

I have to admit that I am one of millions using pumpkin as my favorite ingredient right now. Pumpkin and fall are a perfect match! I've been adding pumpkin to my yogurt with a little cinnamon, pumpkin in my smoothies, pumpkin spice lattes, pumpkin tea...the list goes on and on. I had a strong feeling that grandma would have a pumpkin cookie recipe and she did! My family loved them and they were great for the lunch boxes! Makes 42 cookies soft, delicious pumpkin cookies.
Ingredients:
1 stick room temperature butter (1/2 cup)
1 egg
1 tsp vanilla extract
1 cup pumpkin
2 1/2 c flour
1 1/2 c sugar
1 tsp baking soda
1 tsp baking powder
pinch of salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4-1/2 tsp ground cloves (I love the flavor so I used 1/2 tsp)
Directions:

1. Mix butter, egg and vanilla together. Once mixed, add the pumpkin and beat until smooth.
2. Add dry ingredients and mix until smooth.
3. I used a cookie scoop and placed the dough onto parchment paper lined baking sheets.
4. Sprinkle some sugar over the top of the cookies or make a thin frosting (after cookies are baked).
5. Bake for 17-20 minutes at 350F.
6. If you didn't use a sugar sprinkle, you can make a thin frosting and use as a glaze. You should glaze them while the cookies are still warm. I used 1 1/2 c powdered sugar, 2 T milk and 1/2 tsp vanilla extract and 1/2 vanilla bean (insides). Place frosting in a baggie, cut off a corner and squeeze over the top of the cookies.

I stored my cookies in an airtight container. Enjoy!
Love and peace,
~ Simply Tammi

The Best Indoor S'mores

 Chocolate Indoor S'mores!

I love camping season and everyone loves s'mores made over the open fire. But on rainy days and during the winter months, these fancy s'mores are fun to make and are so delicious! I make a variety of flavors including gluten free. I start with chocolate graham crackers, honey graham crackers, gluten free graham crackers, mint chips, chocolate chips and white chocolate chips (make sure you use a good brand). Small marshmallows or marshmallow fluff are required at my house. Don't forget your favorite toppings. The kids love the chocolate and mint chip combination, they think they taste like thin mint cookies but better!  

We love the sprinkled s'mores!

Gluten free s'mores

 Directions:

• Break your graham crackers in half or quarters. The gluten free graham crackers I use are already in squares.
• Place marshmallows on crackers halves and broil them in the oven broiler until they are lightly browned, it takes about one minute.
• If you are using fluff (marshmallow creme) just spread it over the cracker with a knife.

• Use chocolate spread in a jar and peanut butter to spread over the tops of the crackers for some extra goodness.
• Lightly press the cracker tops and bottoms together.
• Over low heat on the stove, melt your chocolate chips in a double boiler or you can melt them in the microwave, checking and stirring them every 30 seconds until they are melted.
• I let my melted chips cool on the counter for about 5-10 minutes so I don't burn my fingers when I dip the crackers.
• Spread parchment paper on a baking sheet.
• Dip each cracker into the melted chocolate. It's very messy, so have a wet cloth handy for your fingers! I use a table knife to spread the chocolate a little more evenly after I dip them. They won't be perfect but it's ok!
• Once the crackers are covered in the melted chocolate, get your toppings ready. I use sprinkles, candies, nuts, coconut or whatever you like for the toppings.
• Place the crackers on the parchment paper and start topping with your pretties!
• Place them in the refrigerator for 15-30 minutes or until they are set.
• Store them in a covered container.

They don't last long at my house! Have fun and enjoy your pretty little yummies!
Love and peace,
~ Simply Tammi

Fall Mantle on a Budget

Happy Fall everyone! It has been a busy month but I am finally enjoying my clean kitchen. It has actually stayed clean for more than 2 days in a row! Between canning and freezing my favorite summer goodies, my kitchen started looking like a disaster zone. But it was totally worth it! My pantry is now filled with jams, jellies, butters, dilly beans, pickled peppers and apple sauce. One more trip to the apple orchard and I think I will give my canner a break until next year. My freezer is looking full with the addition of corn, pesto, peaches, apples, roasted tomatoes and herbs. Stay tuned for some simply wonderful canning and freezer recipes.
I decided to take a break from the kitchen and decorated my mantle for fall. This is an easy little DIY project and you can use items you may already have. I used some of my pumpkins from last year and painted all of my old pumpkins white. You can dress them up with some pearls or sparkly bling after they are painted. I wove a strip of burlap between the pumpkins, left over from my burlap fall wreath, directions here Simply DIY Fall Burlap Wreath Project and used my corn of all of colors as an accent. I like the simplicity of the white with a few fall colors. For a look at last year's fall decorating project you can click on this link Simply DIY Pumpkin Decorating Project.
We are looking forward to one more camping trip this weekend! I made these little goodies, indoor smores, and will share the recipe next week!

Enjoy and be blessed!
Love and peace,
~ Simply Tammi