Pumpkin Spice Latte Mug Cake

Pumpkin Spice Latte Mug Cake – The perfect single-serving dessert that tastes just like a pumpkin spice latte! It is a delicious fall treat!

Pumpkin Spice Latte Mug Cake

I am back with another fantastic mug cake! It is the perfect single-serving fall dessert! After making the Caramel Apple Mug Cake last week, I knew I had to make another a pumpkin version! This was originally just going to be a pumpkin mug cake but then I had a brilliant idea… why not add some coffee to the recipe and make it a Pumpkin Spice Latte Mug Cake! Thus, I made a coffee-infused whipped cream to go on top and it might just be the greatest whipped cream ever! It has just enough coffee in it so that you can taste it with just the right balance of sweetness and creaminess! I’ve been putting the extra on top of fried apples for a snack all week too! I can’t wait to see what else I can put it on top of, I know I will be making it again!


Pumpkin Spice Latte Mug Cake

 

Pumpkin Spice Lattes are one of my favorite treats to get in the fall! They are just so delicious! We don’t have a Starbucks within 2 hours of my house so I go get them from my adorable local coffee shop! They are even better there!

Pumpkin Spice Latte Mug Cake

 

Pumpkin Spice Latte Mug Cake

Ingredients

Pumpkin Mug Cake

  • 1/2 cup flour
  • 1/2 cup pumpkin puree
  • 2 tbsp milk
  • 1 tbsp brown sugar
  • 1/4 tsp vanilla extract
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • Pinch of cloves
  • Pinch of salt

Coffee Whipped Cream

  • 1/4 cup heavy whipping cream
  • 1 tbsp strongly brewed coffee
  • 2 tbsp powdered sugar

Toppings (optional)

Directions

  1. In a small bowl, combine all ingredients.  Stir until combined with no lumps.
  2. Pour batter into mug and microwave for 1-1:30 minutes or until cooked through.
  3. Top with whipped cream, chopped walnuts, cinnamon, and caramel sauce! (optional)

Adapted from We’re Not Martha

Pumpkin Spice Latte Mug Cake

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Slow Cooker Spiced Apple Cider

Slow Cooker Spiced Apple Cider – A favorite fall drink made with fresh apples, oranges, and a blend of delicious seasonings slow cooked for hours.

Slow Cooker Spiced Apple Cider

Making homemade slow cooker spiced apple cider is the best! I always go through so much during the fall whether I am baking with it or even just drinking a glass so making it at home means I can make as much as I want and have a constant supply of it all of the time! I love the fact you can just let it go in the slow cooker with only having to intervene once just to mash the apples a bit.  It is so simple to make!


So far, I have used this apple cider to make the Slow Cooker Apple Pie Oatmeal and I am planning on using it in Slow Cooker Pumpkin Butter and Baked Apple Cider Donuts! Basically, I am rolling in fall recipes right now, that all I have been eating recently!

I highly suggest serving it hot with a bit of homemade vanilla whipped cream, a pinch of cinnamon, and a salted caramel drizzle on top!

Slow Cooker Spiced Apple Cider

Slow Cooker Apple Cider

Ingredients

  • 8 apples
  • 1 orange
  • 1 cinnamon stick
  • 1/2 tsp cloves
  • 1/4 tsp allspice
  • 8-10 cups water
  • 1/3 cup maple syrup

Directions

  1. Cut apples and orange into quarters.  Don’t worry about leaving the stems, skins, and core intact, it will get strained out later.
  2. Combine all ingredients in slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.  Leave at least 1/2 inch space from the top of the slow cooker.
  3. An hour before the apple cider will be done, use a potato masher to mash apples and oranges before letting it finish up cooking.
  4. Pour apple cider through a fine mesh strainer into a pitcher.  Serve hot!

Recipe adapted from Gimme Some Oven

Slow Cooker Spiced Apple Cider

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Slow Cooker Apple Pie Oatmeal

Slow Cooker Apple Pie Oatmeal – An easy slow cooker breakfast idea that tastes just like an apple pie! Made with fresh apples, apple pie spice, apple cider, and oatmeal! Simple to make and it’s a great way to feed a crowd!

Slow Cooker Apple Pie Oatmeal

Slow cooker meals are the best! I love just popping a few ingredients into my slow cooker and coming home a few hours later to a finished meal! I have 3 slow cookers, I am just kinda obsessed! Last week, I made Slow Cooker Pumpkin Pie Oatmeal for breakfast and it was great because I would just grab a scoop every morning pour some almond milk on top along with some coconut sugar and walnuts.  It was a big improvement over my regular breakfast, prepackaged oatmeal.  Oatmeal has been my go-to breakfast for years because it is so easy to whip up in the morning before class.  I am not a huge morning person and kinda wander around aimlessly until I have had a few cups of coffee!


Until last year when I made Slow Cooker Pecan Pie Oatmeal, I really had no idea you could make things in a slow cooker that were not savory.  I was so excited that I did a lot of experimenting on different slow cooker recipes from fruit crisps to apple butter.

Slow Cooker Apple Pie Oatmeal

Slow Cooker Apple Pie Oatmeal

Ingredients

Oatmeal

  • 1 1/2 cups steel cut oatmeal
  • 3 cups milk
  • 2 cups apple cider
  • 2 cups apples (diced)
  • 1/4 cup pure maple syrup
  • 2 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • Pinch of salt

Toppings (optional)

  • Chopped pecans
  • Brown sugar
  • Cinnamon
  • Diced apples

Directions

  1. Combine all ingredients in slow cooker.
  2. Set slow cooker to high and let cook for 2-3 hours.
  3. Add toppings and serve!

Adapted from Five Heart Home

Slow Cooker Apple Pie Oatmeal

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Homemade Salted Caramel Sauce

Homemade Salted Caramel Sauce – Take your dessert to a whole new level with a drizzle of this sauce! Easy to make and so delicious!

Homemade Salted Caramel Sauce

This Homemade Salted Caramel Sauce is kinda dangerous.  Since I made it, I think I have put it on literally everything I’ve eaten! It’s that good! It’s actually the star of the Caramel Apple Mug Cake I made for lunch last weekend!


I was really amazed how well it turned out, it tasted even better than caramel sauce I have bought at the store! I knew I was going to make a ton of apple and pumpkin recipes the next few weeks and caramel is just perfect on any of those desserts! There is even a sneak peek below of my Pumpkin Spice Latte Mug Cake that I just had to share in this post because it really showed off the caramel so nicely! Make sure to check that post out later this week!

I think an amazing snack would be slices of an apple dipped in this sauce.  It would be great to send for school lunches or as an after school snack! What’s not to love about caramel and apples together?!

Homemade Salted Caramel Sauce

Salted Caramel Sauce

Ingredients

  • 2/3 cup heavy cream
  • 1/4 cup water
  • 1 cup granulated sugar
  • 3 tbsp unsalted butter
  • 1 tsp vanilla
  • 1 tsp salt

Directions

  1. In a medium saucepan over medium heat, bring water and sugar to a boil, stirring constantly.  Once it is boiling, bring heat up to high and stop stirring.  Let boil until a nice amber color, about 6-10 minutes.
  2. Remove from heat and pour in heavy cream, butter, vanilla, and salt.  Mix until well combined.
  3. Pour into a jar or dish to cool and store.  Once the caramel sauce has cooled, it will thicken up.  Store in refrigerator.

Adapted from Live Well, Bake Often

Homemade Salted Caramel Sauce

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Easy Weekly Meal Plan #2

Anyone else hit 5 pm and then realize they have no idea what to make for dinner? I have teamed up with 6 other wonderful bloggers to help alleviate that issue with a weekly meal plan! We have everything from brownies to pasta in the line up this week!

This week has been a really hectic one! My new posts that went out were Baked Pumpkin Spice Donuts, Tex-Mex Eggrolls, Salsa Verde Chicken Eggrolls, Slow Cooker Pumpkin Pie Oatmeal, and Caramel Apple Mug Cake! I definitely had eggrolls on the mind with two different ones coming out! I made the Tex-Mex Eggrolls for Food Bloggers for Texas where a group of bloggers all made Texas themed recipes to help raise money for reputable charities to help with the Hurricane Harvey efforts! In addition to all of these recipes, I’ve made another six yesterday and today so stayed tuned!

In addition to normal recipes coming out, I’ll be participating in Choctoberfest and Pumpkinweek the beginning of October.  I’ve been trying to plan out a whole bunch of fun recipes to make for those with 5 pumpkin and 3 chocolate recipes planned! It’ll be a crazy few weeks of cooking! The recipe I am most excited to make is Pumpkin Madelines! I just ordered a Madeline pan from Amazon and I have never actually made them before even though they are one of my favorite desserts! I always get a big bin of them when I go to Costco!


 

Easy Weekly Meal Plan #1

 

Monday

Sheet Pan Garlic Herb Pork and Veggies

Sheet Pan Garlic Herb Pork and Veggies by Mildly Meandering

 

Tuesday

Easy Turkey Meatloaf

Easy Turkey Meatloaf by Joyful Homemaking

 

Wednesday

Tomato Soup

Tomato Soup by Jonesin’ For Taste

 

Thursday

One Pot Pumpkin Alfredo Pasta

One Pot Chicken Pumpkin Alfredo by Tastefully Eclectic

 

Friday

Easy Honey Mustard Pork Chops

Easy Honey Mustard Pork Chops by Cooking with Carlee

 

Saturday

Skillet Taco Mac and Cheese

Skillet Taco Mac and Cheese by New South Charm

 

Sunday

Symphony Brownies

Symphony Brownies by My Recipe Treasures

 

Make sure to come back next week and check out the next meal plan!

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Caramel Apple Mug Cake

Caramel Apple Mug Cake – The perfect single-serving dessert that tastes just like a caramel apple! It is a delicious fall treat!

I am back with another mug cake! My most popular posts are my Carrot Cake Mug Cake and Peanut Butter Mug Cake but I haven’t made any new ones since last spring! I have a whole bunch more planned for the next few weeks so stay tuned!


For this mug cake, I took the flavors from a fall favorite, caramel apples! I made a homemade salted caramel sauce for the top and filled the batter with fresh apples and applesauce (I actually used the Apple Butter I whipped up a few weeks back because I had a whole bunch extra) and I was so happy with how it turned out! I highly suggest making homemade whipped cream for the top, it really makes it perfect but if you have some vanilla ice cream on hand, that would be yummy too!

One of my favorite things about mug cakes is the fact they are single-serving! It prevents me from eating a whole cake by myself! I make them for lunch on occasion because it is just the perfect amount of food and it only takes minutes to make from start to finish!

Caramel Apple Mug Cake

Ingredients

Cake

  • 1/4 cup all-purpose flour
  • 1/4 cup apple (thinly diced)
  • 2 tbsp milk
  • 1 tbsp brown sugar
  • 1 tbsp butter (melted)
  • 1 tbsp applesauce
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla extract
  • Dash of ginger
  • Dash of nutmeg

Toppings

  • Whipped cream
  • Chopped walnuts
  • Caramel sauce

Directions

  1. In a small bowl, combine all ingredients.  Stir until combined with no lumps.
  2. Pour batter into mug and microwave for 1-1:30 minutes or until cooked through.
  3. Top with whipped cream, chopped walnuts, and caramel sauce! (optional)

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Slow Cooker Pumpkin Pie Oatmeal

Slow Cooker Pumpkin Pie Oatmeal – All of your favorite pumpkin pie flavors in a filling bowl of oatmeal made in a slow cooker!

Oatmeal is a staple breakfast at my house.  I eat it every day before school and I have posted a lot of different recipes for it on here from the Strawberries and Cream Steel Cut Oatmeal, Slow Cooker Pecan Pie Oatmeal, and Blueberry Banana Baked Oatmeal! I love how filling it is and that it is so customizable! My favorite one I have made is definitely this Slow Cooker Pumpkin Pie Oatmeal! It really did taste just like a slice of pumpkin pie! I would heat up a little bowl in the morning and top it with a bit of coconut sugar and chopped walnuts.  This recipe ended up being seven whole breakfasts for me! I am planning on doing Slow Cooker Apple Pie Oatmeal next to use up a whole bunch of apples I have in the fridge! Hopefully that one turns out great!


Slow cooker meals are seriously the best.  All I had to go was pop in all of the ingredients and then stirred it on occasion just to see how it was doing.  When I made this, I ended up going over to check on it after two hours and realized my slow cooker was not on…. whoops! That was a little bit of an accident but it ended up working out anyway!

 

 

Slow Cooker Pumpkin Pie Oatmeal

Ingredients

  • 1 1/2 cups steel cut oats
  • 3 cups milk
  • 2 cups water
  • 15 oz can pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves

Directions

  1. Combine all ingredients in slow cooker.
  2. Set slow cooker to high and let cook for 2-3 hours.
  3. Add toppings and serve!

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Salsa Verde Chicken Eggrolls

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MakeGameTimeSaucy #CollectiveBias

Are you ready to ban the bland and take your game day appetizers to a whole new level?! My new favorite appetizers to make are Salsa Verde Chicken Eggrolls made with Pace® Salsa Verde, shredded chicken, pepper jack cheese, and egg roll wrappers all from my local Walmart store! They are so simple to make but they pack a punch flavor-wise!


I used the Pace® Salsa Verde to marinade the chicken in while it cooked to let the flavors seep in and really take the chicken from bland and boring to delicious and flavorful all the way though.

I found 24 oz. Pace® Salsa Verde at Walmart right in the hispanic food department! So easy to find! While I was there, I just had to pick up some 24 oz. Pace® Chunky Salsa Medium too to serve with some chips!

Pace® Salsa is my go-to salsa because of the authentic southwestern flavors and the bold kick! It’s really good on anything but ice cream and kicks any meal’s flavor up to an 11! How are you going to ban the bland with Pace®? Get recipe inspiration here.

 

Ready to shop for Pace® products? Hover over the photo to click through to Walmart.com and purchase them

Salsa Verde Chicken Eggrolls

Ingredients

  • 1 lbs chicken breasts
  • 1 ½ cups Pace® Salsa Verde
  • 1 cup shredded pepper jack cheese
  • 12 eggroll wrappers
  • 2 tbsp vegetable oil

 

Directions

  1. Preheat oven to 375 degrees fahrenheit and line sheet pan with aluminum foil.  Place chicken breasts flat in a casserole dish.  Cover chicken breasts with 1 cup of salsa verde.  Bake for 35-40 minutes or until cooked through.
  2. Place chicken in a large bowl and use two forks to shred.  Add in remaining ½ cup salsa verde and pepper jack cheese.  Mix until combined.
  3. Lay eggroll wrapper out and place 2 tbsps of the chicken filling a little bit below the middle of the eggroll wrapper.  Fold the left and right corners in as far as they can go before folding the bottom over.  Roll the eggroll until it is secure and run your finger with a bit of water on it across the edge of the eggroll wrapper to help keep it in place.  Transfer eggroll to sheet pan and drizzle half of the oil over the top.
  4. Once all eggrolls are done, bake for 8-9 minutes before flipping them over, drizzling remaining oil on the other side, and baking for an additional 8-9 minutes or until golden brown on both sides.
  5. Serve hot with more salsa verde!

 

Make sure to check out an awesome Ibotta® deal on Pace® products at Walmart! Earn $0.50 cash back with Ibotta® when you purchase a jar of Pace®! (Offer is valid on any ONE (1) 15 oz. or larger Pace® Salsa or Pace® Picante Sauce.)

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Tex-Mex Eggrolls

Tex-Mex Eggrolls – Eggrolls filled with corn, black beans, spinach, and green chiles! The ultimate appetizer for game-day or parties!

What a crazy few weeks it has been.  A group of bloggers decided to do Texas themed recipes to help raise money for reputable charities helped out after Hurricane Harvey so I jumped on board.  Since the, Hurricane Irma has hit too.  This would be a really great time to donate to the American Red Cross to help out those effected by the storm.  A lot of people could use the help right now!


The recipe I decided to make that was Texas themed were these Tex-Mex Eggrolls.  I’ve made them before and they are always so good! You have to dip them in guacamole, it takes them to a whole new level!

There was actually one year where we made them as our meal for Thanksgiving! I was in the Thanksgiving Day Parade in downtown Detroit for marching band and we had a bit of an unconventional meal after filled with these eggrolls and mini pizzas.  I actually preferred it to a turkey!

Tex-Mex Eggrolls

Ingredients

  • 2 cups corn
  • 15 oz can of black beans
  • 10 oz package frozen spinach (thawed)
  • 2 cups pepper jack cheese (shredded)
  • 1/8 cup chopped cilantro (optional)
  • 4 oz can diced green chilies
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp pepper
  • 1 package eggroll wrappers
  • Small bowl of water

Directions

  1. Preheat oven to 375 degrees fahrenheit and line sheet pan with aluminum foil.
  2. In a large mixing bowl, combine black beans, spinach, cheese, cilantro, corn, chilies, cumin, salt, pepper, and chili powder.  Mix until combined.
  3. Lay egg roll wrapper out and place 2 tbsps of filling a little bit below the middle of the egg roll wrapper.  Fold the left and right corners in as far as they can go before folding the bottom over.  Roll the egg roll until it is secure and run your finger with a bit of water on it across the edge of the egg roll wrapper to help keep it in place.  Transfer egg roll to sheet pan and drizzle half of the oil over the top.
  4. Once all egg rolls are done, bake for 8-9 minutes before flipping them over, drizzling remaining oil on the other side, and baking for an additional 8-9 minutes or until golden brown on both sides.
  5. Serve hot with guacamole!

Adapted from Who Needs A Cape?


Check out all of the other Texas themed recipes!


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Baked Pumpkin Spice Donuts

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias

Baked Pumpkin Spice Donuts – A simple, yet flavorful fall breakfast! Pumpkin donuts baked to perfection and covered in cinnamon sugar!


I can’t believe it is already fall! It doesn’t feel like it’s fall unless it is filled with all of my favorite seasonal flavors like pumpkin! To celebrate, I decided to make these Baked Pumpkin Spice Donuts for brunch and wow, they are so good! I had mine with a cup of coffee with my new favorite creamer, International Delight® Pumpkin Pie Spice! I love how it makes my coffee taste just like a spice of pumpkin pie, it really is the perfect way to start the day!

I popped over to my local Walmart to grab everything I needed to make these donuts from the pumpkin puree to the International Delight® Pumpkin Pie Spice.  When I was grabbing the International Delight® Pumpkin Pie Spice right in the creamer department, I saw their other new flavor, International Delight® REESE’S Peanut Butter Cup and I knew I had to get that too! Of course I want my coffee to taste like a REESE’S Peanut Butter Cup! Yum! There is also an International Delight® Sugar-Free Pumpkin Pie Spice variety too that I can’t wait to try out!

 

 

 

These donuts are so easy to make and really taste wonderful! Have you used a donut pan before? It’s one of my favorite things to use right now, it makes donut making so easy! I used the International Delight® Pumpkin Pie Spice right in the batter to give a bit of extra flavor and then decided to cover the donuts in a sweet cinnamon sugar coating to take them to a whole new level!

Baked Pumpkin Spice Donuts

Ingredients

Donuts

  • 1 1/4 cup all-purpose flour
  • 1/2 cup International Delight® Pumpkin Pie Spice
  • 1/3 cup brown sugar
  • 1/4 cup pumpkin puree
  • 2 tbsp butter (melted)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/8 tsp cloves

Cinnamon Sugar Coating

  • 4 tbsp butter (melted)
  • 1 cup granulated sugar
  • 2 tsp cinnamon

Directions

  1. Preheat oven to 350°F and spray donut pan with non-stick spray.
  2. In a medium mixing bowl, combine International Delight® Pumpkin Pie Spice, pumpkin puree, and butter.
  3. In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.  Add in wet ingredients and stir until combined.
  4. Transfer batter to donut pan using a spoon.  Bake for 12-13 minutes or until you can insert a toothpick into one and it doesn’t come out wet.
  5. After the donuts are removed from the oven, melt butter for coating in a bowl large enough to dunk a donut in.  In another bowl, combine the cinnamon and sugar.
  6. Take a donut and place in bowl filled with butter and coat both sides.  Transfer to cinnamon sugar and make sure it is completely covered with the coating.  Transfer to cooling rack.

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