fall

Dirty Chai Old Fashioned

November 1, 2020 by Alyssa

The Dirty Chai Old Fashioned combines chai flavors with Devils River Whiskey’s Coffee Bourbon for a sophisticated, boozy coffee-chai cocktail.

Devils River Whiskey provided me with complimentary bourbon in exchange for a recipe creation
but all thoughts, opinions, and images are my own.

I’m not a bourbon drinker but I seem to always concoct bourbon-based cocktails and this Dirty Chai Od Fashioned combines my love for coffee and chai with Devils River Whiskey’s Coffee Bourbon.

Dirty Chai Basics

If you aren’t familiar with a Dirty Chai, it’s a coffeehouse drink that’s made by mixing steeped chai tea with a shot of espresso and steamed milk. It’s got that kick of caffeine wrapped in the warm hug of cinnamon, cardamom, and ginger. In short, it’s made for those of us who love fall spices but don’t want to go full-blown PSL.

Mixing up the Dirty Chai Old Fashioned

Now, when it’s 5 o’clock and you’re looking to mellow out rather than perk-up, that’s when you lean on mixing up my Dirty Chai Old Fashioned for a sophisticated, boozy coffee-chai cocktail.

My Dirty Chai Old Fashioned starts with an easy simple syrup that’s then used to steep chai tea bags. I prefer Tazo Chai tea because personally, I think it has the best flavor. It’s neither too gingery or cinnamony, just the perfect balance of all the traditional chai flavors.

Looking for more dirty chair inspiration? Check out my Dirty Chai Cupcakes.

Once the syrup has cooled, I use Devils River Whiskey’s new Coffee Bourbon, a cold-brew steeped bourbon, to bring in the necessary ‘shot of espresso’ expected in a Dirty Chai. Stirred up with a squeeze of lemon and a few dashes of bitters and this cocktail is ready to go.

I prefer my old fashioned served with a large, ice cube that melts slowly and mellows out the drink but you can pour your Dirty Chai Old Fashioned over whatever kind of ice you’d like.

Happy sipping.

Dirty Chai Old Fashioned

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Alyssa

Serves: 1

Ingredients

For the chai tea syrup:
1 cup, sugar
1 cup, water
4 chai tea bags
[b]For the cocktail:
[/b]1.5-ounces chai tea syrup
3-ounces Devils River Coffee Bourbon
1-ounce fresh lemon juice
3 dashes bitters
cinnamon stick, star anise, optional for garnish

Instructions

For the chai tea syrup: Make the chai tea syrup by bringing the water and sugar to boil over high heat. Stir constantly until the sugar is dissolved. Once the sugar is dissolved, remove from heat and steep the tea bags in the syrup for 15 minutes. After 15-minutes, drain the tea bags, remove from the pot, and allow the syrup to cool to room temperature. Store unused syrup in a tightly sealed container in the fridge for up to 3-months
Make the cocktail: To make the cocktail, place all of the ingredients in a whiskey glass and stir clockwise 40 times until all ingredients are combined. Top with ice and garnish with a cinnamon stick or star anise as desired.

Failed Jelly Roll: The roll cake that could have been

November 26, 2019 by Alyssa

I had great hopes for my baking bucket list roll cake but it didn’t turn out quite as planned. Read on to find out why.

Update on November 27, 2109: I remade the roll cake a few days after this initial blog post. You can find the full recipe for my pumpkin spice cake with brown butter bourbon frosting and salted caramel pecans on this blog post. Enjoy!

If you aren’t familiar with a roll cake, it’s a cake that’s made with a very pliable sponge that’s been filled with a frosting or whipped cream then rolled around itself. The technique is of medium difficulty with hiccups usually only occurring if the cake cracks after rolling. The cracks are really more dependent on the cake recipe itself and the temperature of the cake once rolled rather than the skill of the baker.

My first (and only!) roll cake memory is of making a jellyroll cake with my grandma one summer. I have no idea why she wanted to make a roll cake with me but she did. While the actual process of making the cake with her is a loss, I do remember we made a vanilla-butter sponge filled with her homemade strawberry jam. A simple, classic jellyroll flavor.

Since I had only ever ‘made’ one in my lifetime, I thought adding a roll cake to my 2019 baking bucket list would be a great way to revisit this classic cake.

Autumn flavors to die for

My plan for the roll cake was to make a pumpkin cake rolled with a bourbon brown butter frosting and salted caramel pecans for crunch. I knew the flavors would result in a salty, sweet, warm combination and I was excited to make it, hoping the bourbon and salted caramel would be flavor <3M could enjoy.

Last-minute decisions

I set off on Sunday morning to make my roll cake and at the last minute, chose to up the ante a bit and added an inlay to my cake plan. An inlay roll cake results in a beautiful cake with a delicate, intricate pattern that’s baked straight into the cake itself displayed only after properly rolled.

Since we’re heading into Thanksgiving, I chose a detailed autumn foliage pattern with colorful leaves and acorns as my inlay. The technique requires you to first stencil out a pattern, color the cake batter, pipe into the bottom of a parchment-lined jellyroll pan then freeze the pattern in place.

Why you dry-roll the cake

Once frozen, you pour the remaining cake batter into the pan and bake as normal. As soon as the cake’s finished baking you must immediately prepare to flip the cake out of the pan onto a confectioner’s sugar covered tea towel (to avoid the cake sticking to itself) and ‘dry-roll’ the cake. Dry-rolling the cake allows the sponge set into the rolled pattern without it’s filling since the cake it most pliable when it’s warm. The dry-rolled cake is then chilled in the fridge for a few hours, unrolled, filled, and rolled up again to complete the look.

Double flips are required for inlay cakes

However, with an inlay cake, your cake pattern is on the bottom of the cake, so when you flip it out after baking, the pattern is on top. If the pattern is on top and you attempt to roll it, the pattern will be on the inside of your cake, not the outside.

To get the pattern on the outside you must then perform a second flip.

This is where I messed up. I missed my second flip. I was so excited about flipping my cake out without breaking and seeing the bright red, orange and yellow pattern that I never flipped the cake a second time. If I had performed the second flip, the pattern would be on the bottom, and as I rolled it would have been displayed outward.

This is where I should have flipped the cake again. The design should be facing down toward the counter prior to rolling so when it’s rolled, the design is on the outside instead of the inside

What I should have done after realizing my mistake

After chilling the cake for two hours, it dawned on me that I had missed my second flip. Heartbroken, I unrolled my cake, attempted to re-roll it so the pattern was on the outside — which obviously resulted in cracks then hastily filled and re-rolled the cake.

The result was a treacherous ugly cake. Sloppy filling, a loose role, and a cracked topped with snippets of orange and red peeking out from the forgotten inlay.

We ate it anyway

While as ugly as the cake was, we ate it anyway because I KNEW it was delicious. And it was. If there was one highlight from this cake, it was definitely the flavor.

The final, ugly roll cake

Will I make it again?

I’m debating whether or not I’ll attempt the inlay cake again prior to Thanksgiving or chalk it up to lesson learned and punch out the next bucket list bake (which was to revisit my failed lattice-topped pie from July for Thanksgiving dinner). I have a few days to think about it.

Autumn Morning Maple Frosted Chai Pumpkin Donuts

November 16, 2019 by Alyssa

Maple Frosted Chai Pumpkin Donuts wrap all your favorite fall flavors into a breakfast appropriate treat perfect for cozy autumn mornings.

Sometimes my baking adventures are inspired by something I eat. Other times, they’re inspired by a tool or a new piece of bakeware. And in the case of these baked chai pumpkin donuts with maple glaze, it was a little bit of both.

These donuts were inspired by a recent cake from Half Baked Harvest that I made for dinner with friends. Eating the cake, all I could think about was how tasty the flavor combination would be as a breakfast treat.

I was obsessively thinking about the spicey chai and fall pumpkin flavors being dipped into a steamy, creamy cup of coffee when I happened across the most precious donut pan while wandering around Target. In this serendipitous moment, I made the impulse purchase and went straight home to whip up these cute little chai pumpkin donuts. Along with the impulse donut pan purchase, I also scooped up this #squashgoals spatula for a little orange flair in my kitchen.

While this donut recipe was 100% inspired by Half Baked Harvest, I revised the spice flavorings some and modified the structure of the batter to make the donuts a little sturdier and less cake-like by swapping full eggs for egg whites. After all, these donuts need to withstand the necessary coffee dunk!

While I was 100% delighted with the end result of the chai pumpkin donuts I was slightly disappointed with my donut mold. The donuts released cleanly from the mold after cooling a bit on the counter. However, the mold has intricate details that were lost during the baking process and further covered by the maple frosting.

Enjoy these donuts! They’d make a great fall breakfast or brunch treat. And if you’re looking for other pumpkin treats, check out my salted caramel apple pavlova or pumpkin spice scones.

Maple Frosted Chai Pumpkin Donuts

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Alyssa

Serves: 18 donuts

Ingredients

For the donuts:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ginger
1 teaspoon cardamom
¼ teaspoon ground black pepper
½ cup coconut oil
¾ cup brown sugar, packed
1½ teaspoons vanilla extract
3 egg whites
1 cup 100% pure pumpkin puree
For the frosting:

2 cups powdered sugar
2-3 tablespoons half & half
2 tablespoons maple syrup
½ teaspoon vanilla extract
pinch of salt
½ teaspoon maple extract, optional (but it adds extra maple flavor)

Instructions

Preheat your oven to 350F and lightly grease your donut mold with a baking spray then set aside.
In a medium bowl whisk together the flour, baking powder, soda, salt, and spices.
In a separate bowl whisk together the coconut oil, brown sugar, vanilla extract, eggs and pumpkin puree. Pour the wet ingredients into the dry and stir together until fully combined.
Place the mixture into a large piping bag and use it to fill the donut molds to about two-thirds full.
Bake the donuts for 15-17 minutes, until a cake pin inserted into the donut comes out clean.
Allow the donuts to cool for 5-10 minutes then remove them from the pan, placing them in a wire cooling rack.
Repeat the process, filling the mold again with the remaining batter (don't forget to clean & grease your mold in between bakes).
While the donuts are baking, make the maple glaze, you're looking for it to be the consistency of hair gel, which makes it the perfect thickness for dipping.
While the donuts are slightly warm, dip the top of them into the glaze and place them back onto the rack. Wait a 2-3 minutes and dip them a second time for an extra-thick glaze.
Donuts can be stored in the fridge for up to 3 days.

The Best Local Autumn Lattes

October 12, 2019 by Alyssa

This Fall, skip the the Starbucks Pumpkin Spice Latte and drink these local Austin lattes instead!

I always look forward to pumpkin spice season. But it’s not the pumpkin flavor I love. I love the spice flavors of Autumn. Where drinks, baked goods, and even some savory treats are sprinkled with the warm, cozy spices like cinnamon, ginger, clove, and nutmeg. If you’re like me, and could pass on the pumpkin spice but still want the cozy flavors of Fall, then give these four local Austin lattes a try.

Stouthaus Mulling Spice Latte

The Stauthaus Mulling Spice Latte has such a unique flavor and is my favorite of the bunch. It stars clove, star anise, cinnamon sticks, orange peel and black peppercorns. The black peppercorns are very subtle and add just the slightest hint of spice. Stouthaus makes the spice blend on a hot plate behind the bar and is the work of barista, Marco who created the seasonal offering. If you’re looking for a more sophisticated pumpkin spice latte, then I highly recommend Stouthaus’ Mulling Spice Latte.

Stouthaus Coffee Pub
4715 S Lamar Blvd
6:30am-10:00pm, Monday-Saturday
7:30am-8:00pm, Sunday
www.stouthauscoffee.com

Greater Goods Tiger Latte

You can grab this latte all year long not just in the Autumn. The Tiger Latte is Greater Goods’ take on the popular golden milk latte featuring turmeric. I find it to be the perfect blend of sweet and spice. My favorite part about this latte is the subtle ginger finish that warms you deep inside. I like to order mine with almond milk.

Great Goods Coffee
2501 E 5th Street
6:30am-7:00pm daily
www.greatergoods.com

Summer Moon Autumn Moon Latte

I’m going out on a limb here and calling this Austin’s original pumpkin spice latte. Summer Moon is known for its Moon Milk and for the Fall season, they jazz up their secret Moon Milk with all the cozy, Autumn spices. This latte is sweeter than the others on this list but it’s consistently the first latte I reach for when September 1st arrives.

Summer Moon Coffee Bar
Multiple Locations
www.woodfiredcoffee.com

Curcuma Golden Mylk Latte

Curcuma’s Golden Mylk Latte is not a seasonal offering but it reminds me so much of Autumn flavors that it had to make my list! Curcuma pairs their signature golden mylk mix with Chameleon Cold Brew to make a magically delicious latte that instantly transports me to upstate New York at the peak of Fall foliage. This latte stars turmeric, cinnamon, cardamom, ginger, himalayan pink salt, black pepper and is sweetened with dates. I like mine iced but you also have the option to order it hot. And the best part, you can still enjoy this one is the heat of Austin summer when you’re yearning for a bit of Fall.

Curcuma
2207 East Cesar Chavez Street
Tuesday-Friday 9am-4pm
Saturday-Sunday 9am-6pm
www.eatcurcuma.com

Have you tried any of these local Austin lattes? What’s your favorite?

10 Fall Recipes You Need to Make Right Now

October 27, 2018 by Alyssa

We only have a month left before we retire the Fall flavors. Make the most of the season with my favorite sweet and savory Fall recipes.

I’ve rounded up my favorite Fall recipes to help you bid farewell to the Autumn season. While these do feature a few pumpkin spice recipes, others are savory soups, breakfasts, and entrees you can make to soak up the remaining of the Autumn weather.

Looking for something easy? Try the pumpkin spice rice krispie treats covered in white chocolate.

Impress your guests with this roasted apple and maple whipped cream covered pavlova.

Fall means soup season so try this modern spin on minestrone soup using wheat berries.

Have a breakfast treat with these mini no-rise pumpkin spice cinnamon rolls.

Need a good coffee sidekick? Try these pumpkin spice scones with a molasses drizzle.

For a savory breakfast make this harvest hash with sweet potatoes and brussels sprouts.

Whip up this pumpkin mousse and serve it with gingersnaps for a quick party treat.

Bake up a spaghetti squash for this creamy mushroom & parmesan squash pasta.

Wrap yourself up in the cozy flavors of chai by making dirty chai cupcakes.

Warm up this roasted carrot soup with basil pesto for an easy weeknight meal.

What Fall recipes are on your Autumn bucket list? Do you have a few go-to Fall recipes you make every year? I’d love to hear about them.

Autumn Pavlova with Apples, Maple Cream, and Salted Caramel

September 19, 2018 by Alyssa

Every bite of this Autumn Pavlova will remind you of Fall. Filled with roasted apples, maple cream, and salted caramel, it’s sure to get you ready for the season of pumpkins, cozy sweaters, and family.

It’s Fall! Well, maybe not officially until this Saturday, September 22nd but you can celebrate a little early, I won’t tell. And my Autumn Pavlova is the perfect way to welcome in this new season. It’s filled with a maple whipped cream, apples roasted in brown sugar and spices, then finished with salted caramel and toasted pecans.

It’s delicious. In fact, one of my colleague taste testers was heard saying ‘It’s like Fall in my mouth!’ while digging into a piece.

What is a Pavlova?

A pavlova is really quite simple. It’s a large meringue tart that’s filled with whipped cream and fruit which means there’s endless flavor combinations. The dessert is actually named after the Russian ballerina, Anna Pavlova, and is said to have been born in New Zealand after the ballerina’s world tour stopped in the country.

Autumn Pavlova prior to baking

The meringue based tart is baked until the outside forms a crust. The inside, however, remains delicately light and has a slight chew to it. I personally love the contrasting textures of pavlovas — the crispy outer crust, to the chewy center, the light whipped cream, and sweet, juicy fruit on top. It’s a flavor and texture journey with every bite.

Baked Autumn Pavlova tart

Layering the Autumn Pavlova

A pavlova has three main components: the meringue tart, a whipped cream center and a fruit topping.

For my pavlova, I stuck to the traditional tart recipe of whipped egg whites but was inspired by the pending Fall season when making the whipped cream and fruit filling. Being from upstate New York where both maple and apples are prominent, I chose to incorporate both into this dessert — they also pair well together making it a delicious combination.

Topped with maple whipped cream

For the Autumn Pavolova, I created a maple whipped cream which is so simple to make . Simply whip heavy cream until stiff peaks form then drizzle in a quarter cup of pure maple syrup (none of that fake imitation syrup for this recipe, please). Volia! Maple cream is born.

Rather than placing raw fruit on top of the pavlova, which is traditional, I chose to roast the fruit for my Autumn Pavlova. I left the peels on the apples and sliced them into wedges — I recommend a honeycrisp or fuji apple for this recipe. I then tossed the apples with melted butter, pumpkin pie spice (because it’s the perfect ratio of Fall spices), and brown sugar. After baking the apples in the oven for 30 minutes, you have tender apple slices and a sweet, sticky sauce forms from the butter and brown sugar. I left the apples to cool completely which also allowed the sauce to form more into a syrup.

Topped with roasted apples

After layering each component into the meringue tart, I you top the Autumn Pavlova’s maple cream and roasted apple with a drizzle of salted caramel sauce and roasted pecans for added crunch. Since the meringue tart will turn soft with the cream on top, a pavlova should be served immediately — though, don’t fret, if you have leftovers they’ll still be delicious the next day!

I hope you enjoy my Autumn Pavlova and share it with your friends and family throughout the Fall at your Friendsgiving or family Thanksgiving gathering.

How do you plan to welcome the Fall season? Do you have any seasonal recipes you plan to make?

5.0 from 4 reviews

Autumn Pavlova with Apples, Maple Cream, and Salted Caramel

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Prep time

120 mins

Cook time

90 mins

Total time

3 hours 30 mins

Author: Alyssa

Serves: 12

Ingredients

3 medium honeycrisp or fuji apples, core removed and cut into slices
4 tablespoons butter, melted
1 teaspoon pumpkin pie spice
¼ cup light brown sugar
4 large egg whites
1 cup confectioner's sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 teaspoon white vinegar
12 ounces heavy cream
¼ cup pure maple syrup
pinch of salt
2 tablespoon salted caramel sauce
2 tablespoons chopped pecans

Instructions

Preheat the oven to 350°F
Line a large roasting pan with foil and set aside
In a large bowl, mix together the melted butter, pie spice, and brown sugar
Add the sliced apples to the bowl and toss to coat
Transfer the apples to the prepared roasting pan and roast the apples for 30 minutes, stirring halfway through
Once the apples have cooked, remove the pan from oven and allow the apples to cool to room temperature
While the apples are baking, prepare to bake the pavlova tart by lining a large baking tray with parchment paper
Using a 6-inch cake pan, trace a circle onto the parchment paper and set aside, you'll use this to create a round pavlova with the meringue
Once the apples have cooked, lower the oven temperature to 280°F to bake the pavlova
To make the tart, place the egg whites in a stand mixer and beat on high with the whisk attachment until stiff peaks form
Sift in half of the confectioner's sugar and mix on low to combine
Add in the vanilla, corn starch, and remaining sugar, mix again on low to combine
Spread the egg whites onto the circle traced on the parchment paper. When spreading out the egg whites, ensure the outside edges are a big thicker and there's a slight dip in the center, as if you're making a bowl
Bake the pavlova at 280°F for 75-90 minutes until the center and edges are firm to the touch
Remove from oven and allow to cool completely
To make the maple cream, place the heavy cream into a clean bowl of a stand mixer and using the whisk attachment, whisk on high until peaks form. Drizzle in the maple syrup and a pinch of salt.
To make the pavlova, spread the maple cream on top of the baked meringue tart
Gently spoon the completely cooled apples and syrup that forms onto the cream
Drizzle with the salted caramel sauce and top with chopped pecans
Serve immediately

Pumpkin Spice White Chocolate Rice Krispie Treats

November 9, 2017 by Alyssa

Drizzled with white chocolate & speckled with candied pumpkin seeds, Pumpkin Spice White Chocolate Rice Krispie Treats are a delicious seasonal treat.

Hurry! You only have a few more weeks before we retire Pumpkin Spice for the year and welcome in Gingerbread & Peppermint! And with the time that’s left you HAVE to make these Pumpkin Spice White Chocolate Rice Krispie Treats!

I know rice krispie treats may sound under-rated but that’s because you’ve never had my rice krispie treats! My treats are flavor bombs that blow the classic treats out of the water. White chocolate + pumpkin spice + marshmallows + spiced pumpkin seeds = DELICIOUS

Just like my Grandma’s Dilly Bar recipe for Chocolate Peanut Butter Rice Krispie Treats, these Pumpkin Spice White Chocolate Rice Krispie Treats are decadently delicious, full of flavor and beyond simple to make.

The secret to Pumpkin Spice White Chocolate Rice Krispie treats is Trader Joe’s Spiced Pumpkin Seeds! I love TJ’s pumpkin seeds on their own or mixed with nuts & Pumpkin O’s or sprinkled on a salad but after finding myself nibbling through the bag, I decided their addictive flavor would be perfect incorporated into a seasonal treat!

As for the Pumpkin Spice flavor itself, this comes from the classic Pumpkin Pie Spice mix! The only real pumpkin in these Pumpkin Spice White Chocolate White Krispie Treats are these pumpkin seeds. And in reality, it’s the flavor of pumpkin spice that the world’s crazy about…not so much the earthy orange pumpkin flavor itself.

To finish off the treats (and to make them a tad fancier than just a standard ol’ bar) I drizzled the top with white chocolate.

If you’re feeling sassy, you can also incorporate white chocolate chips into the bars themselves when mixing in the pumpkin seeds!

I wanted a lighter touch of white chocolate since it’s rather sweet and when paired with the marshmallows and spiced seeds, I was worried it may be too sweet! Either way, no matter how much or how little white chocolate you choose to use, don’t leave it out!

I love these treats best within the first few days but they’ll stay fresh for up to a week in a well-sealed container! Either way, enjoy the last few days of Pumpkin Spice season!

If you’re looking to squeeze in a few more Pumpkin Spice options before the season ends, check out my Mini Pumpkin Spice Scone with Molasses Drizzle or Mini No-Rise Pumpkin Spice Cinnamon Rolls!

5.0 from 3 reviews

Pumpkin Spice White Chocolate Rick Krispie Treats

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Alyssa

Serves: 24

Ingredients

6 tablespoons unsalted butter
2 teaspoons pumpkin spice
10 ounces marshmallows
6 cups crisp rice cereal
1 cup Trade Joe's Spiced Pumpkin Seeds
½ cup white chocolate chips

Instructions

Lightly grease a 9x13 inch pan with butter or line it with parchment paper and set aside
In a large pot on the stove, heat the butter until melted over medium heat
Stir the pumpkin spice into the butter then add in the marshmallows
Stir the marshmallows & butter continuously over medium heat until the marshmallows are fully melted
Remove from heat and mix in the cereal and pumpkin seeds
Smooth the treat mixture into the prepared pan, ensuring an even top layer
Let cool at least 2 hours before cutting into bars
Once cut into bars, warm the white chocolate in the microwave in 30-second increments (~90 seconds total), stirring well between each heating.
Drizzle the white chocolate over the cut bars and let cool before serving

Mini Pumpkin Spice Scones with Molasses Drizzle

October 28, 2017 by Alyssa

Mini Pumpkin Spice Scones are the perfect morning treat for cozy, Fall weather! For added warmth, the Mini Pumpkin Spice Scones are finished with a Molasses Drizzle that adds a touch of sweetness and compliments the spice in the scones!

I’m of the mindset that pumpkin spice is acceptable from Labor Day through Thanksgiving then after that, gingerbread takes over in the holiday spice department. So since we only have about a month left of pumpkin spice goodies, you should hurry up and make the most of the season with these Mini Pumpkin Spice Scones!

In truth, I used to hate making scones. I thought they were fussy and messy and the dough often fell apart before I could cut it into the beautiful scones triangles we’re all so familiar with.

But then I learned to have a bit of patience with scone dough and realized that if I took my time with it, scones really are quite pleasant to make. Plus, you can’t knock the final outcome — who doesn’t love a crumbly scone?

Below are my tips for success when making these Mini Pumpkin Spice Scones

Cube your chilled, butter before you start — this should be obvious because if you practice mise en place, you do this already.
- But this time, I really want you to prep/measure all your ingredients beforehand because you’ll need to work quickly so the butter doesn’t warm — it’s the key to crumbly scones!
- And if mise en place isn’t your thing, please, at least do your butter!

Use a pastry cutter when cutting the butter into the dry ingredients.
- A fork simply doesn’t cut it (pun intended). A fork will simply mash your butter whereas you need to crumble it into the floured ingredients. This is the key tool for any crumbly baked goods, and especially necessary for biscuits.

Pour the dough out onto a counter to fully combine the wet and dry ingredients.
- Once the majority of the wet ingredients are combined, it’s likely you’ll still have some dry flour at the bottom of your bowl. Turn it out onto your counter and gently work the dry ingredients into the rest of the wet dough to fully combine everything.

Don’t be afraid of flour while rolling or forming the dough into circles.
- I promise, you won’t over flour the scones. Flouring the surface you’re working on, your hands, the rolling pin, and the pastry cutter will only simplify the process. As you’re about to place the Mini Pumpkin Spice Scones on the baking sheet, simply use a pastry brush to sweep away any excess flour on the scones themselves!

If you follow those tips above, you’ll have delicious, warm Mini Pumpkin Spice Scones to enjoy all weekend long! Enjoy.

Looking for more pumpkin spice goodies? Check out my mini no-rise pumpkin spice cream cheese cinnamon rolls or easy pumpkin spice mousse!

5.0 from 3 reviews

Mini Pumpkin Spice Scones with Molasses Drizzle

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Author: Alyssa

Serves: 16

Ingredients

For the Scones
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoon brown sugar
1½ teaspoons pumpkin pie spice
¼ teaspoons cinnamon
⅛ teaspoons nutmeg
½ teaspoon salt
6 tablespoons cold unsalted butter cut into cubes
½ cup 100% pumpkin puree
1 large egg
3 tablespoons half and half
For the Vanilla Icing

1 cup confectioner's sugar
2-3 tablespoons milk
½ teaspoon clear vanilla extract
For the Molasses Glaze
1½ cups conf sugar
1 tbsp molasses
2 tablespoons milk

Instructions

Preheat oven to 425*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
In a medium-sized bowl whisk together the flour, sugar, baking powder, spices, and salt.
Using a pastry blender cut in the cold butter until its the consistency of small pebbles.
In a small bowl, whisk together the pumpkin puree, half and half, and egg.
Pour the wet ingredients into the dry ingredients and gently combine, careful to not over mix*
Once mixed, form the dough into a large ball on a lightly floured surface.
Cut the dough ball in half and set one aside.
Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and ½ inch thick.
Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
Repeat the rolling and cutting process with the remaining dough piece.
Bake the scones for 8-10 minutes until light golden in color.
Remove from oven and let cool on a wire rack.
Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry.
While baking, make the icing.
For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
For the Molasses Glaze, mix everything together in a small bowl. Pour the glaze into a prepared piping bag fitted with a small circular tip. When iced scones have set, drizzle the glaze over top and serve immediately.

Notes

*Once the liquid is combined, you may need to pour the mixture out onto your counter and gently knead the rest of the dough together until all dry ingredients are combined.

Mushrooms and Creamy Parmesan Spaghetti Squash

October 20, 2017 by Alyssa

The pairing of earthy mushrooms with garlic, thyme, and white wine creates a magical flavor like no other. Mixed with a quick cream sauce, Mushrooms and Creamy Parmesan Spaghetti Squash becomes a seasonal Fall delight.

No fancy explanation behind this recipe today other than I simply love mushrooms and Mushrooms and Creamy Parmesan Spaghetti Squash is an ode to mushrooms and seasonal, Fall produce.

Sadly, <3M’s not a fan of mushrooms, so when he travels for work I look forward to relaxing in the kitchen and cooking a meal that’s selfishly just for me. During his last trip to China, I spent some time in the kitchen, creating this dish time starring mushrooms and spaghetti squash (since he’s not really a fan of that vegetable either).

I chose to make this meal relatively healthy and loaded with vegetables — mushrooms, squash, and spinach — I paired it with a flavorful parmesan cream sauce, as a play on traditional Alfredo. I find that when making spaghetti squash, it’s best to match it with a creamier, heavy sauce that more easily coats the squash noodles while also soaking into the squash, enhancing its flavor.

For the mushrooms, I lightly sautéed them in a saucepan with caramelized onions, garlic, a sprinkling of thyme and a splash of white wine. The pairing of earthy mushrooms with garlic, thyme and white wine creates is pure, magical deliciousness. The addition of the caramelized mushrooms adds the slightest undertone of sweetness to balance the dish as I find spaghetti squash naturally has a peppery spice when cooked.

As we head into the Fall season, this recipe for Mushrooms and Creamy Parmesan Spaghetti Squash is warm and comforting, utilizing Fall produce and perfect for those nights when there’s a chill in the air and you simply want to be wrapped in the coziness of a homemade meal.

Enjoy.

5.0 from 6 reviews

Mushrooms and Creamy Parmesan Spaghetti Squash

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Author: Alyssa

Serves: 4

Ingredients

1 white onion, chopped
1 teaspoon olive oil
1 teaspoon salt
½ teaspoon ground pepper
4 large garlic cloves, pressed
1 teaspoon fresh thyme, minced
½ cup good white wine
16 ounces mixed wild mushrooms
4 cups baby spinach
4 cups cooked spaghetti squash
1½ cups parmesan cream sauce, recipe below

Instructions

Add the olive oil to a large skillet and let it warm. Add the garlic, sliced onions, and salt and pepper.
Let cook until lightly golden, stirring occasionally as not to burn.
Once slightly caramelized, deglaze the pan with white wine and let the liquid reduce 5-7 minutes.
Once reduced, add in the mushrooms and cook until tender.
Stir in fresh thyme.
Add in the spinach and cover the skillet until spinach wilts slightly.
Remove from heat.
To serve, plate the cooked spaghetti squash, spoon the cream sauce over it and top with the mushroom mixture.

5.0 from 6 reviews

Parmesan Cream Sauce

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Alyssa

Serves: 4

Ingredients

1 tablespoon olive oil
2 tablespoons white all-purpose flour
1 cup 2% milk
¼ cup half and half
½ cup quality grated parmesan cheese
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon white pepper

Instructions

To make the cream sauce, add the olive oil to a medium-sized saucepan over medium heat.
Warm the oil and immediately whisk in the flour to make a roué.
Slowly pour in the milk, whisking continuously followed by the half and half.
Bring the mixture to a boil then turn down to a simmer.
Whisk in the grated parmesan, garlic powder, salt and white pepper.
Remove from heat and serve immediately.*

Notes

* If the mixture sits too long, it will thicken. To loosen the cream sauce, reheat or add a few additional tablespoons of milk.

Salted Caramel Pecan Apple Crisp for Two

November 1, 2016 by Alyssa

Salted Caramel Pecan Apple Crisp is full of juicy apples, sweet-salty caramel, Fall spices, and a crisp, nutty, pecan filled topping. It’s your personal serving of Autumn in a bowl!

Is salted caramel still a thing? Does the food-o-sphere still crave it? If not, then this recipe for Salted Caramel Pecan Apple Crisp is sure to turn that around.

I kid you not.

This recipe is full of juicy apples, sweet-salty caramel, Fall spices, and a crisp, nutty, pecan filled topping. It’s your personal serving of Autumn in a bowl, all featuring salted caramel and perfectly portioned for two to enjoy!

Growing up in New York State, I ate a lot of apples. And this time of year always has me craving apples. But the apples I get here in Texas just can’t measure up the apples from my home state.

New York simply produces the best, tastiest apples. There are even week-long events all across the state celebrating the Fall apple season and apple picking is an Autumn family tradition in almost every New York family. Heck, New York is even called The Big Apple. They’re crazy about their apples.

My love for NEW YORK apples is so great that last year, when a friend of mine was visiting from New York she brought my a peck of apples (yes, that’s a thing) when she came to visit Austin. Because, yea, New York State apples are that good. Nothing compares.

My inspiration for Salted Caramel Pecan Apple Crisp came from my love of apples as well as the love of my Mom’s Dutch Apple Pie — a traditional apple pie topped with an apple-crisp like topping. It’s a pie I grew up eating and really miss once the cooler Fall weather hits.

Although I love my Mom’s apple pie, I hate making pie crust and definitely didn’t want a whole pie on hand, so I modified Mom’s crumb topping recipe to perfectly fit a two-person serving size and nixed the pie crust, thusly landing on an apple crisp dish!

Since I’m also a big fan of texture and crunch, I threw it a few tablespoons of oats and chopped pecans to round out the Fall flavors and add some depth to the Salted Caramel Pecan Apple Crisp.

As I moved on to make the apple filling, I realized I was out of brown sugar which is traditionally used when assembling apple fillings. I decided to substitute the caramel sauce I had on hand — adding a pinch of salt to bring in the salty-sweet flavors I typically crave.

Best. Decision. Ever.

When baked, the caramel sauce mixes with the juice of the apples, creating a deliciously sweet syrup. The apples bake themselves in the syrup while the crumb topping turns golden brown and crisp. The nuts in the topping toast as they bake in the oven, adding an extra nutty, warm flavor to the Salted Caramel Pecan Apple Crisp.

To finish this dish, I served it warm with an extra drizzle of caramel sauce and a pinch of course sea salt. If I had a little vanilla ice cream on hand, you can bet there’d be a smidgen melting on top!

This dessert was perfectly fit to round out a comforting Sunday dinner. My only regret is that this recipe only made 2 and I had to share the second Salted Caramel Pecan Apple Crisp with <3M. Next time, I’m doubling this recipe so I’m ensured leftovers for later in the week.

If you’re looking for other salted caramel recipes, my Salted Caramel Bananas Foster Cake is also perfect for the Fall and brings a dose of salty-sweet flavors!

4.5 from 2 reviews

Salted Caramel Pecan Apple Crisp for Two

Save Print

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Salted Caramel Pecan Apple Crisp is full of juicy apples, sweet-salty caramel, Fall spices, and a crisp, nutty, pecan filled topping. It's your personal serving of Autumn in a bowl!

Serves: 2

Ingredients

1 large baking apple, peeled and sliced into ½ pieces
2 tablespoons caramel sauce
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons rolled oats
3 tablespoons flour
2 tablespoons granulated sugar
2 tablespoons unsalted butter, softened to room temperature
½ teaspoon course sea salt
2 tablespoons chopped pecans
additional caramel sauce for serving, optional
additional course sea salt for serving, optional

Instructions

Preheat the oven to 375*
Lightly coat 2 small baking dishes (about 4-5 inches in diameter and ½-1 inch deep) with non-stick spray or butter
Places the prepared baking dishes on a large baking sheet covered with parchment paper*
In a small bowl, toss together the apple slices, caramel sauce, and spices until the apples are fully coated in the caramel & spice mixture
Split the apples between the two prepared baking dishes
In a medium size bowl, mix together the rolled oats, flour, sugar, and sea salt
Using a pastry blender or fork, cut in the butter until the mixture is crumbly
Gently fold in the pecans
Split the topping between the two baking dishes, lightly mounding and packing the topping in place
Bake the crisp on the prepared baking sheet for 20-25 minutes until a knife is easily inserted into the apples, indicating their level of doneness
Let the crisp cool for 10-15 minutes before serving
Top with additional caramel sauce, a pinch of sea salt or ice cream as desired

Notes

* In case the crisp boils over, this will protect your oven from becoming a sticky mess

fall

The Dirty Chai Old Fashioned combines chai flavors with Devils River Whiskey’s Coffee Bourbon for a sophisticated, boozy coffee-chai cocktail.

Devils River Whiskey provided me with complimentary bourbon in exchange for a recipe creation but all thoughts, opinions, and images are my own.

Dirty Chai Basics

Mixing up the Dirty Chai Old Fashioned

I had great hopes for my baking bucket list roll cake but it didn’t turn out quite as planned. Read on to find out why.

Autumn flavors to die for

Last-minute decisions

Why you dry-roll the cake

Double flips are required for inlay cakes

What I should have done after realizing my mistake

We ate it anyway

Will I make it again?

Maple Frosted Chai Pumpkin Donuts wrap all your favorite fall flavors into a breakfast appropriate treat perfect for cozy autumn mornings.

This Fall, skip the the Starbucks Pumpkin Spice Latte and drink these local Austin lattes instead!

Stouthaus Mulling Spice Latte

Greater Goods Tiger Latte

Summer Moon Autumn Moon Latte

Curcuma Golden Mylk Latte

We only have a month left before we retire the Fall flavors. Make the most of the season with my favorite sweet and savory Fall recipes.

Every bite of this Autumn Pavlova will remind you of Fall. Filled with roasted apples, maple cream, and salted caramel, it’s sure to get you ready for the season of pumpkins, cozy sweaters, and family.

What is a Pavlova?

Layering the Autumn Pavlova

Drizzled with white chocolate & speckled with candied pumpkin seeds, Pumpkin Spice White Chocolate Rice Krispie Treats are a delicious seasonal treat.

Mini Pumpkin Spice Scones are the perfect morning treat for cozy, Fall weather! For added warmth, the Mini Pumpkin Spice Scones are finished with a Molasses Drizzle that adds a touch of sweetness and compliments the spice in the scones!

The pairing of earthy mushrooms with garlic, thyme, and white wine creates a magical flavor like no other. Mixed with a quick cream sauce, Mushrooms and Creamy Parmesan Spaghetti Squash becomes a seasonal Fall delight.

Salted Caramel Pecan Apple Crisp is full of juicy apples, sweet-salty caramel, Fall spices, and a crisp, nutty, pecan filled topping. It’s your personal serving of Autumn in a bowl!

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Devils River Whiskey provided me with complimentary bourbon in exchange for a recipe creation
but all thoughts, opinions, and images are my own.