Spiked Caramel Apple Cider
Apple Cider with a bit of an adult punch is just what you want to bring a little extra fun to your fall! Easy to make by the glass, or by the mason jar – this simple cocktail is so perfect! You could even add …
Author: teacher-chef
Pumpkin Pie Bars
Pumpkin Pie – but easier to eat, and honestly …and I don’t want to start an argument – dare I say even better!? Crunchy bottom crust. Perfectly lightly sweet, spiced, and with all the crumbs! Ingredients/Directions Crust/Crumble Topping Pumpkin Pie Filling Instructions Crust/Crumble Topping Pumpkin …
Baked Apple Chips
Crunchy, Thin, Sweet, & Healthy – Apple Chips just may be the perfect snack and you can customize to be exactly what you like. SO easy to make them thicker and chewier if you prefer, but our family preference is thin and crispy.
Recipe
- 4 apples (your favorite variety)
- Cinnamon-Sugar blend
Preheat the oven to 225°F & line baking sheet with parchment paper or slipmat liners.
Wash the apples. Using a mandolin (or a knife with a steady hand), slice your apples to about 1/8 inch thick. Make sure to poke out the seed pieces and the lay them as close as possible on your baking sheet. Sprinkle cinnamon on top.
Bake one side of the apples for about 60-90 minutes, then flip them over and bake for an additional 60-90 minutes. Allow them to cool in the oven once you turn it off for ultimate crispness.
A really nice thing about this “recipe is how forgiving it is when it comes to timing. Depending on how crisp you’d like them, these times may vary. If you’d like them more chewy, you can cut them a little thicker and/or cook for less time (think 30 minutes per side)
Store in an airtight container for as long as they last!
Useful Items for this recipe:
Kale Chips
“KALE CHIPS!!!!!” Not a normal thing to hear preschool/elementary aged kids shout with excitement, but when you introduce and make healthy foods a normal part of life; than it’s normal in our house! Fresh Kale Bunches OR Fresh Pre-Chopped Bagged Kale work if you don’t …
Peanut Butter stuffed Chocolate Cookie
Chewy Cookie with a slight Crunch and loaded to the max with smooth Peanut Butter center. When you enjoy fresh from the oven these will literally melt in your mouth! Chocolate stuffed Peanut Butter Cookies
Strawberry Vinegar
Vinegar is the base of so many salad dressings …why waste those beautiful strawberry tops when we can use them to create a delicious base ingredient to pair with all your summer salads!
Recipe & Directions
- Strawberry Tops (from about a quart)
- White Vinegar (to fill a pint jar)
- Cut the tops off your strawberries (we use approximately a quart of berries). Rinse off any dirt & gunk
- Place Greens & any remaining red berries into a jar / bottle. Fill bottle most of the rest of way with your vinegar. Size really doesn’t matter & measurements are flexible!
- Set in a dark place (or even your kitchen counter) for a couple of days or up to a week.
- Strain out your berries & you are left with a pink jar of sweet vinegar!
When infusing the vinegar with the strawberry, it really takes some of the bite away and you are left with a slightly sweet vinegar perfect as a salad dressing or anything else your heart desires.
This same method, although not tested, would probably work really well to infuse your own vodka as well!
