Saturday, October 20, 2012

{ Stoli Salted Karamel Appletini }

A fantastic fall cocktail. And only 2 ingredients. Perfect-ness.

Stoli Salted Karamel Appletini


  • 2 parts Stoli Salted Karamel Vodka
  • 3 parts apple juice
  1. Shake ingredients together with ice and strain into martini glass.
  2. Garnish with red apple slice.

Wednesday, October 17, 2012

{ baked pumpkin cake donuts with vanilla glaze }

I've been wanting to buy a donut pan for several months -- I finally found one.

So I took my first dip into the culinary pool of baked donuts this afternoon when I made a batch of pumpkin cake donuts with vanilla glaze. Obviously the baked donut variety doesn't have the same texture as its yeasty, deep-fried cousin, but it's a sweet treat that's lower in calories (each one has 158 calories) and easier to make.

Next time I'm adding bourbon to the glaze.

Baked Pumpkin Cake Donuts with Vanilla Glaze
adapted from DoesNotCookWellWithOthers


  • 2 cups all-purpose flour
  • 2/3 cups sugar
  • 2 tbsp chilled butter, cut into small cubes
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 2/3 cup canned pumpkin
  • 1 tbsp milk
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  1. Preheat oven to 400 degrees.
  2. Spray donut pan with nonstick cooking spray.
  3. Place flour and sugar in the bowl of a food processor. Add diced butter. Pulse about 10 times to cut in butter, until the mixture resembles fine crumbs.
  4. Add baking powder, pumpkin pie spice, cinnamon and salt. Pulse 3 or 4 more times to combine. Pour mixture into a large bowl.
  5. In a medium bowl, whisk together pumpkin, milk, eggs and vanilla.
  6. Pour wet ingredients into the dry and stir until just combined. Dough will be very thick.
  7. Scrape mixture into a large piping bag or a quart-sized plastic bag. Snip the bottom of the pastry bag or the corner of the plastic bag, leaving about a 1/2" opening.
  8. Pipe dough into molds (about 3/4 full).
  9. Bake for 8 to 12 minutes. Donuts are done when they spring back after being gently pressed.
  10. Remove from the oven and cook in pan for 3 minutes, then remove from the pan and cool completely on a wire rack.
  11. When ready to glaze, place powdered sugar in a small bowl. Whisk in milk and vanilla until smooth.
  12. Take one donut at a time and dip top into glaze.
  13. Flip over and place on wire rack. Repeat with remaining donuts and let sit until glaze hardens.

      Tuesday, October 09, 2012

      { edible leaves }

      More fall foliage ... this time, made with a whole lot of butter. :)

      And thanks, Callye, for the inspiration!

      Monday, October 01, 2012

      { autumn in new england }

      Lake Chocorua, NH
      Happy first day of October!

      If God's glorious color palette gets any better than what is currently on display right now up here in our little corner of the world, I sure would love to see it. Every aspect of nature seems to be an amazing explosion of color, and I couldn't be happier.

      I simply marvel at fall in New Hampshire. I have been blessed.

      Kancamagus Highway, NH

      Applecrest Farm & Orchards, NH

      Lake Chocorua, NH


      Kancamagus Highway, NH

      Kancamagus Highway, NH

      Kancamagus Highway, NH
      Kancamagus Highway, NH

      Kancamagus Highway, NH