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Thu
22 ^nd

Thirsty Thursday: Hot Buttered Apple Cider

Posted by Erin — No Comments

Happy Thirsty Thursday, Readers!

My sister, Beth, always says: “Butter makes it better!” While I have made hot apple cider recipes in the past like this Warm Vanilla Spiced Cider, I wondered what would happen if I added butter to it, like a vintage hot buttered rum recipe.

I know it sounds weird, but think of all the butter that is in a pie crust.

Well, here’s what happened.

Let me tell you, Beth is right, butter does indeed make it better! This cider tastes like a Fall in a cup, or being wrapped in a warm blanket, or binge watching Gilmore Girls (did you hear about the revival?), or taking a nap with a cool breeze coming in through an open window.

Long story short, you’ll love it. The recipe is easy, and I have included step by step photos to help you along (you even get a sneak peak at my beautiful new countertops).

Hot Buttered Cider (makes two servings)

2 1/2 cups apple cider or unfiltered apple juice

3 Tablespoons butter

2 Tablespoons packed brown sugar

2 cinnamon sticks

juice of half a lemon

a pinch of ground ginger

a pinch of ground nutmeg

1/2 a teaspoon of vanilla

In a sauce pan over medium heat, add butter.

Whisk in brown sugar until incorporated.

Into the sauce pan, add apple cider, lemon, vanilla, ginger, and nutmeg. Remove from heat.

In two mugs, place cinnamon sticks.

Pour hot cider over cinnamon sticks.

Enjoy on a cool Autumn day with a friend. This recipe could easily be multiplied and kept warm in a crock pot for a party!

Thu
23 ^rd

Thirsty Thursday: Warm Salted Caramel

Posted by Erin — No Comments

You knew a hot beverage was coming, right? I cannot help myself! After a super chilly soccer finale this past weekend, getting my youngest bundled for a trip to a pumpkin patch, and a walk in the leaves the other day, I had to come up with something. So for this Thirsty Thursday, I came up with the perfect Autumn beverage. Warm Salted Caramel.

With the kids allergies, it is hard for me to find a Hot Cocoa mix that is safe, so we have been making lots of hot vanilla. However, I thought with the Homemade Caramel Sauce I made the other day, I thought I would try mixing that with some warm milk. When I did, I added a little whipped cream, and sprinkle of sea salt, and it was perfection. It is what I always imagined butter beer from the Harry Potter books to kind of taste like (I’m sure that this has nothing to do with what JK Rowling had envisioned).

Warm Salted Caramel (makes one mug)

1 cup milk
1 TBS caramel sauce (Homemade Caramel Sauce Recipe link)
whipped cream for garnish
pinch of sea salt
More caramel sauce for garnish

If caramel sauce is not heated, in a heat proof dish, warm in microwave for 10 – 20 seconds or in a water bath.

In a small sauce pan over low heat, add milk. When tiny bubbles form around edges of pan, whisk in caramel sauce. Continue to stir for about 1 minute. Remove from heat and pour into mug.

Add whipped cream, drizzle of caramel sauce, and pinch of sea salt.

Serve immediately. Best enjoyed with blanket, and a Harry Potter book.

If you like this hot beverage you may like this warm vanilla spiced cider. For all things beverage related, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

Want to read more about all things domestic with a touch of humor? Become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

Tue
21 ^st

Homemade Caramel Sauce

Posted by Erin — 2 Comments

Autumn is my absolute favorite time to cook, bake, and just be in the kitchen. However, this time of year is also one of our busiest times. I often find myself putting meals in the slow cooker before we head out the door for the day, or I am whipping up a 30 minute chili after soccer practice.

Because of this, I was looking for a dessert that was quick to whip up, but could be versatile. That is when I thought of Caramel Sauce. It really is a cinch to make, takes no time at all, and like dessert sauces, can be used to top all kinds of things (cakes, brownies, ice cream, a spoon).

Plus, what is more Fall like that a caramel dipped apple?

Home Made Caramel Sauce
1 stick of unsalted butter (you don’t even have to bring it to room temperature)
3/4 cup packed brown sugar
1/2 cup heavy whipping cream or half and half
1/2 tsp sea salt
1 tsp pure vanilla extract (optional)

In a medium sauce pan over medium heat, melt butter.

Next, whisk in brown sugar until completely dissolved.

Add cream, salt, and vanilla.

Then, stirring continuously for 5-7 minutes stir mixture. It will simmer and bubble gently. You may want to lower heat slightly as to not hurt yourself while you stir.

Remove from heat, and continue to stir for about 3 or 4 minutes to let the mixture cool gently.

Pour into a heat safe container.

You can use sauce now, or let cool to room temperature, cover, and store in the fridge.

To reheat place in microwave without lid or put in a water bath of gentle simmering water.

Stay tuned for a fun Thirsty Thursday recipe with this awesome Caramel Sauce later in the week.

If you liked this dessert sauce, check out my recipe for Red Berry Sauce.

If you like this post and would like to read more about all things domestic with a touch of humor, become a Home Everyday follower! For blog updates or to see other places I write such as ChicagoNow or Chicago Parent follow Home Everyday on Facebook, Twitter, and Pinterest.

Thu
02 ^nd

Thirsty Thursday: Pear Vanilla Smoothies

Posted by Erin — No Comments

There are some flavors of fall that I find completely under rated. Of course, there is always the pumpkin spice craze and then there is the apple, but for me, it’s all about PEARS lately. I have been trying to incorporate them into everything. Pear tarts, pear salads, if you follow me on Instagram or Twitter, you’ll see I tried Pear Hard Cider, and for this week’s THIRSTY THURSDAY, I made Pear Vanilla Smoothies.

They are great for a healthy breakfast or a nutritious after school snack for the kids, and contain some old fashioned oats to help keep you full.

Pear Vanilla Smoothies (makes 1)

1/2 cup vanilla yogurt (I used Fruyo)
1 large ripe pear cut into chunks
1 tsp vanilla extract
1/4 cup old fashioned oats
1/2 cup ice

Add ingredients to a blender, and blend until smooth. Serve immediately.

If you like Autumn drinks, check out this pumpkin pie shake. For all things beverage related, check out the THIRSTY THURSDAY page for recipes for all kinds of drinks, cocktails, and all things drinkable!

Mon
29 ^th

You’d Think They’d Say, “No!”: Butternut, Gruyere, and Sage Mac and Cheese

Posted by Erin — 2 Comments

I have never been so excited to see my old friend, Fall. As you can see from Home Everyday’s new look (designed by yours truly) Fall has always motivated me to start with some new goals, plan ahead, and clean house. I don’t know if it the start of school or the change of weather, but this time of year has always seemed like the perfect time to begin anew.

It has also seemed like the perfect time to try some new recipes in our dinner repertoire. Last week, I was looking for some new ideas for one of our old favorites: homemade mac and cheese. I came across this recipe from A Pretty Life in the Suburbs for Cheesy Butternut Squash Pasta Bake.

The other day when I hit up the grocery store, I was telling my cheese lady of my plans for butternut squash mac and cheese and she recommended adding some gruyere. Yes, I have a person in the cheese department that I talk to regularly. What can I say? I like cheese. (#ProTip: If you are thinking of trying out a new recipe, or making something of your own talk to the employees in your supermarket, they might have some tips for you.) While gruyere is typically pretty pricey, I only needed a small amount (about half a cup) and she was right it added just the right amount of creaminess, nuttiness, and melted perfectly.So, I took my basic macaroni and cheese recipe and doctored it up a bit. I thought everyone in my house would say no (I have some squash haters in this house), but everyone devoured it!)

Butternut, Gruyere, and Sage Mac and Cheese

1 pound short cut pasta (I used cavatapi)

1 small butternut squash peeled and diced

2 tsp olive oil

2 tsp salt

1 tsp black pepper

2 Tbs unsalted butter

2 Tbs flour

2 cups milk

1 1/4 cups shredded sharp cheddar

1/2 cup shredded gruyere

1/4 shredded parmesan

1 tsp rubbed sage

Salt and Pepper to taste

Preheat oven to 375 degrees.

On a baking sheet coat squash with olive oil salt and pepper. Roast in the oven for 25 minutes or until fork tender. When squash is done, mash with potato masher or puree in food processor until smooth. Reserve.

In a large pot, bring water to a boil and prepare pasta according to instructions. Reserve the pasta in the large warm pot.

In a medium sauce pan, over medium low heat, melt butter. Whisk in flour to form a roux. Stirring constantly for about 1 to 2 minutes until flour is cooked. Next, whisk in milk. Slowly cook milk stirring occasionally until it is thick enough to coat the back of a spoon. Season with salt, pepper, and sage. Lower heat to low, and slowly add cheeses stirring until they are well incorporated.

Fold squash puree, cheese mixture, and noodles together until combined.

I served this mac and cheese with a side of veggies, but it would be great with this orchard salad!

RECIPE CARD!

Linking up at Skip to My Lou for Made by You Monday.

Tue
05 ^th

Apple & Onion Stuffing: Technically It’s Dressing

Posted by Erin — 3 Comments

I am continuing my week of Thanksgiving preparedness by sharing one of my all time favorite recipes. The first time I saw it was probably seven years ago on Rachael Ray’s Thanksgiving in 60 Special. The original is Apple and Onion Stuffin’ Muffins, but after making it over and over and over again, I have made a few alterations.

I made it this past weekend and doubled the recipe up for a little Autumn party I was having. I think everyone enjoyed it. While it isn’t real stuffing, it is technically dressing, I am pretty sure that this stuffed inside a turkey would be delicious!

Apple and Onion Stuffing
2 large sweet onions chopped
4 or 5 large ribs of celery chopped
2 large Honeycrisp Apple chopped
1 stick of unsalted butter
1 loaf Challah bread cubed
2 Tbs. ground poultry seasoning
32 oz Vegetable Stock
Salt and Pepper to taste

Preheat oven to 350 degrees.

In a very large bowl toss poultry seasoning and cubed Challah and set aside.

Grease a 9 x 13 baking dish and set aside.

In a large skillet over medium heat, add butter. When butter is melted add onions, celery, apples, salt and pepper and cook until softened about 10-12 minutes. Stir occasionally. When the ingredients are softened add vegetable stock and bring to a simmer. Remove mixture from heat.

Pour the apple and onion mixture over the bread and toss until well coated. Put in the greased baking dish and bake for 20 to 30 minutes covered with foil. Remove foil and bake another 20 minutes until the stuffing seems set and the top is golden brown.

Enjoy!

For a printable version of this recipe Download HERE!

If you liked this recipe or for more Thanksgiving fun, here is last year’s recipe for Corn Bread Stuffing, my Williams and Sonoma Roast Turkey, or yesterday’s Thanksgiving placemats. Can you tell I like Thanksgiving?

For more about DIY, gardening, cooking, baking or all other things domestic, become a Home Everyday follower! For blog updates or to see other places I write follow Home Everyday on Facebook, Twitter, or Pinterest.

Wed
23 ^rd

Apple Crisp: An Impromptu Dessert

Posted by Erin — No Comments

Last week the temperatures started to plummet and I could tell everyone was kind of getting a bit worn down. So, right before I started dinner I put together the apple crisp and popped it in the oven. When dinner was ready, I took the crisp out of the oven to cool. Right after dinner, I surprised everyone with warm apple crisp and it literally only took about an extra 10 minutes before dinner to put together. Because of our impromptu dessert, I don’t have any pictures (sad trombone).

I guess you’ll just have to make it yourself.

FOR PRINTABLE RECIPE CARD CLICK HERE

Apple Crisp seems like one of those desserts that tastes, looks, and feels like it takes a ton of work and preparation, but actually I bet you would be surprised to learn that you probably have everything on had already and it only takes a few minutes to put together before baking. Also, with it being autumn, there are so many wonderful kind of apples that are fresh and readily available.

Weeknight Apple Crisp
6 to 8 large apples (I used Honeycrisp) cored and sliced
3 Tbs. granulated sugar
1 tsp. ground cinnamon
1 cup packed brown sugar
1 cup old fashioned oats
2/3 cup all purpose flour
1/4 tsp. salt
1 stick of cold butter cut into small pieces
Vanilla Ice cream for serving

Preheat oven to 350 degrees.

Spray non stick cooking spray in a 9 x 13 baking dish and set aside.

In a large bowl, combine the apples, granulated sugar, and cinnamon and toss until apples are coated with sugar and cinnamon. Put the mixture in the baking dish.

In the same bowl, whisk together brown sugar, oats, flour, and salt until well combined. Then, either with your fingers or with beaters on a very low setting cut the cold butter into the flour mixture until pea size clumps are formed.

Spread the flour and oat mixture over the apples.

Bake for 50 – 60 minutes or until top is golden brown.

Let cool for 15 minutes and then serve with vanilla ice cream.

Anyone else have any impromptu dessert ideas?

If you like this post and would like to read more about DIY, gardening, cooking, baking or all other things domestic, become a Home Everyday follower! For blog updates or to see other places I write follow Home Everyday on Facebook, Twitter, or Pinterest.

Thu
03 ^rd

Thirsty Thursday: Apple Orchard Punch

Posted by Erin — 2 Comments

This week has been incredibly busy and also fairly productive for all of us. Weeks like this call for a treat at the end of the week, and this week’s THIRSTY THURSDAY is the perfect treat for adults AND kids!

The weather here has been gorgeous and unseasonably warm, so as much as I cannot wait to make some hot apple cider or some cool hot cocoa recipes, it just isn’t time. However, when I saw this recipe on allrecipes.com, I was thrilled that there was a refreshing beverage for this time of year.

Apple Orchard Punch

1 32 oz bottle of apple juice
1 12 oz can of frozen cranberry juice
1 cup orange juice
2 liters ginger ale (or sparkling wine for the grownups)
1 apple or pear

In a large punch bowl or pitcher mix ingredients. Garnish with apple slices.

I served this wonderful punch in Mason jars with lots of ice on the back patio, soaking in the last of this warm weather. The kids LOVE it! I cannot wait to surprise them with some on Friday after school, maybe with a pumpkin cookie to celebrate all we accomplished this week!

If you like Thirsty Thursday and would like to read more about DIY, gardening, cooking, baking or all other things domestic, become a Home Everyday follower! For blog updates or to see other places I write follow Home Everyday on Facebook here.

Wed
02 ^nd

Smart Cookies: Pumpkin Cookies with Cinnamon Glaze

Posted by Erin — 2 Comments

It is Smart Cookie time again. When you think of October, of course we all think Pumpkin. In fact my friend, Shannan over at Tween Us just wrote an amazing post on all facts regarding pumpkins.

Since it is the month of pumpkins, jack o lanterns and pumpkin spiced lattes, I thought it was only fitting to include a recipe with those same flavors. These Pumpkin Cookies with Cinnamon Glaze are a unique twist and far more portable than pumpkin pie.

Pumpkin Cookies with Cinnamon Glaze (for printable version of recipe click here)

2 cups all purpose flour

1 1/2 cups real Quaker oatmeal
1 1/4 tsp baking powder
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
2 sticks unsalted butter softened
1 cup packed brown sugar
1 cup granulated sugar
1 egg
1 tsp vanilla pure vanilla extract
1 15 oz can of pumpkin puree

Glaze
2 cups powdered sugar
3 or 4 Tbs milk
1/2 tsp pur vanilla extract
1/2 tsp cinnamon

Preheat oven to 350 degrees.

Line baking sheets with parchment paper and set aside.

In a large bowl whisk together flour, oats, baking powder, salt, cinnamon, ginger, and nutmeg and set aside.

In a stand mixer with paddle attachment or large bowl using beaters, cream together butter and sugars until well combined. Add egg, vanilla, and pumpkin and mix until well incorporated. Next, add flour mixture in thirds until just incorporated (do NOT over mix).

Drop dough in about 1 Tbs. portions onto lined cookie sheets and bake for 17 – 20 minutes or until set. Let cool on wire racks.

While cookies cool, mix together glaze ingredients. Then, dip each cookie into glaze and set aside for glaze to dry.

Enjoy with tea or hot apple cider!

YUM!

For Printable Version of this Recipe Click Here

For past Smart Cookie recipes, check out the links below:
Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti, Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles, Irish Creme Delights, Erin’s Light Lemon Squares, Salted Caramel Brownies, Cran Apple Cookies

If you like this recipe and would like to read more about DIY, gardening, cooking, baking or all other things domestic, become a Home Everyday follower! For blog updates or to see other places I write follow Home Everyday on Facebook here.

Tue
17 ^th

Autumn Inspiration Feeling Fancy

Posted by Erin — 3 Comments

The air is getting a little crisper. I just pulled out a cardigan to wear today, my boots are on standby and I’m drinking HOT tea for the first time in months.

Autumn is making its way here, and my brain swimming with projects that need to be done, fall decor ideas, and savory recipes perfect for a chilly fall night. Here are some things that I have my eye on for Fall. Everything is so FANCY!

1. Fancy Sweatshirts – Sorry, but there is nothing better wardrobe combination to me than comfort and bling. I love these new adorned sweatshirts from Old Navy. They will be added to my “Mom on the go” wardrobe.

oldnavy.gap.com

2. Fancy Tea – I have been in love with Mighty Leaf tea since my first taste on my Honeymoon 7 years ago! (Brian and I celebrated 7 years yesterday). My favorite is this Vanilla Bean. It is a great morning alternative to a morning coffee.

www.mightyleaf.com

3. Fancy Pillows – This time of year there are lots of opportunities to be snuggled up on the couch watching college football. I’ve been in the planning stages of a little addition to our family room, and the inspiration is this pillow from Target. Colorful and comfy is the name of the game.

www.target.com

4. Fancy Doughnuts – I have had my eye on this awesome recipe from King Arthur for a few weeks now, and now that it is sweater weather I think it is time to make some doughnuts!

http://www.kingarthurflour.com/recipes/pumpkin-cake-doughnuts-recipe

5. Fancy Totes – This time of year I am in desperate need of tote bags. I need them for trips to the library, toting shin guards and ballet shoes and tennis rackets, carting my homework to and from Second City. Instead of using the same old bags, I think it is time for me to create some unique ones. I have a little inspiration from Hi Sugarplum! and cannot wait to get started on that project too.

http://hisugarplum.blogspot.com/2013/08/diy-dip-dyed-ombre-bag.html

What is your inspiration for Autumn? For more things I like, follow me out on PINTEREST!

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