Apple Pie Smoothie

October, my very favorite month, came and went in the blink of an eye.

Unfortunately, September ended on a very sad note for me, as I lost my grandma - my beloved Yaya - on the 28th.  She was truly one of a kind, with the biggest heart and a beautiful spirit.

I feel lucky that we had so many years of wonderful memories with her, and I'm so happy she got to meet our little Minion before she passed. But it was very hard to say goodbye, and there are no words to describe how much she will be missed.

On a happier note, my "baby" girl is officially a threenager.  And in true Mini fashion, we had two food-filled celebrations - a great family party complete with a make-your-own-taco bar, and a donut-making party with her little friends.

Best. Birthday. Ever.

We also had a fabulous Halloween!  Which is amazing, because I feel like occasions & holidays are always very touch & go with young kids.

Actually, that's an understatement- when they don't completely suck, I consider that to be a great success.

But this Halloween totally exceeded my expectations. Mini had a blast being a fox....

...and while the Minion was cranky at points and clearly did not want to be a bat...

... he did rally at the end of the day, and was very cooperative for trick-or treating (which lasted for about 2 hours!)  So aside from the grumpy bat, we couldn't have asked for a better day.

For Mini, it was basically the best week ever.  One weekend was her birthday, and the next was Halloween.  Cake and treats and fox costumes galore, what could be better when you're 3?

I actually think she is taking after her momma in her love for Fall, which is totally fine with me!  I'm especially happy that she also seems to enjoy the Autumn flavors.  So we have been getting our fill of pumpkin pancakes and apple pie smoothies as we watch the leaves fall.

I like to make her smoothies a few times a week (or as she calls them, "smoovies") and along with yogurt and fruit, I usually throw in some kale or spinach... which are things she refuses to eat otherwise.

We were having salad recently at a family party, and she commented, "I don't like salad.  Except when it's in my smoovie."

Haha. As delicious as "salad smoothies" are, I decided it was time to switch things up and add some fall flavor to our smoovies, so the apple pie smoothie was born.  Mr. Vittles and I drink her leftovers, and he commented that it really does taste like apple pie! Straining it before drinking it is totally optional, but I'm personally not a fan of seeds and chunks in my smoothies.

Apple Pie Smoothie

• 3/4 C. apple cider
• 1/2 C. Greek yogurt
• 1/4 t. cinnamon
• 1 T. pumpkin (or mashed banana)
• pinch nutmeg
• pinch allspice
• 2 t. oatmeal
• 3-4 ice cubes

Place all ingredients in a blender, and pulse until thoroughly blended.  If no chunks are desired, strain through a fine mesh sieve into a glass. Makes 1 serving (about 12 oz).

Original Recipe

White Balsamic Apple Vinaigrette

I've always enjoyed a good salad, but ever since I became gluten-free about 4 months ago, I've taken my salad game to a whole new level.

Which is probably for the best, since we signed the Mini up for a "parent & me" swim class and I've had to squeeze my doughy, ghost-white body into a bathing suit two months earlier that I usually would.

It doesn't help that my partner in crime looks adorable in her bathing suit.

Ah the things we do for our children.

In any event, I am a creature of habit and when I find something I like, I stick to it.  For example, I have spent countless lunches at Panera Bread with my coworkers over the years, and have only sampled probably 4 different menu items.

Even before I went GF, one of my main go-to meals has been their Fuji Apple Chicken Salad. A-mazing.  I don't know who decided apple chips would be a good topping for salad, but I would like to thank this person for changing my life.

However, I am not much into Gorgonzola cheese, so I always ask to substitute with Feta cheese.  I also prefer almonds to pecans when I make it at home.  So it's totally up you what you put this on, but my recommendation for a salad base is as follows:

-mixed greens/baby lettuce
-grilled chicken strips
-tomatoes
-slivered almonds (or pecans)
-crumbled feta cheese (or Gorgonzola)
-red onion
-crispy apple chips (you can find my recipe here, or use store-bought)

Either way, you can't go wrong.

White Balsamic Apple Vinaigrette

• 2 T. canola oil
• 1 T. olive oil
• 1/2 C. apple juice (I recommend using a "natural" apple juice)
• 3 T. white balsamic vinegar
• 2 T. apple cider vinegar
• 1 t. lemon juice 
• 1 t. sugar
• 2 t. honey
• 1/4 t. salt
• 1/8 t. pepper
• 1/4 t. garlic powder
• 1/4 t. xanthan gum (optional - it just makes the dressing a little thicker)

Whisk all ingredients together, or process in a blender to emulsify.  Makes about one cup of dressing.  Any leftovers can be refrigerated for up to a week.

Original Recipe

Apple Cider Ginger Punch

I know I just posted an apple-related recipe, but let's be honest.

Fall is my favorite season, and I have no self control.  

I heard a commercial for Dunkin' Donuts' pumpkin products on the radio the other day that made me laugh.  This guy goes to order, and finds out the pumpkin flavor is only available for a limited time during fall.  So he wants to load up on pumpkin donuts & muffins... in some random lady's purse and also some other guy's briefcase.  Plus a dump truck for the coffee.

You kinda have to hear it to find it amusing, but I was thinking OMG, that's so me.

I tend to go a little overboard during fall.  I want to make everything pumpkin & apple.

I've been able to restrain myself fairly well thus far, but I can't sit on this drink any longer.  It's too good.  

If you've never had ginger beer, it's a non-alcoholic beverage that's really just ginger ale with lots of ginger.  My dad & my stepmom introduced me to it, apparently it's popular in Bermuda.  I found this Jamaican kind in our local grocery store.

I was having trouble deciding if I liked this better with vodka or spiced rum, though.  I eventually decided on vodka.  But tell me what you think?

Apple Cider Ginger Punch

• 2 oz. good-quality vodka 
• 2 oz. apple cider
• 4 oz. ginger beer
• club soda (I actually used unsweetened pomegranate seltzer) 
• apple slices (optional)

Combine vodka, apple cider, and ginger beer.  Pour over glass filled with ice.  Top off with club soda & apple slices, if desired.  Makes one drink.

Adapted from Drinksmixer.com

Baked Mini Apple Cider Donuts

Ok so I finally got with the times and bought myself a donut pan. 

Not that it takes up much space, but with our smaller kitchen before I felt like I didn't need to keep adding 'one more thing.'  Especially a thing that's so specialized.

The angel on my shoulder would say "Silly Maggie... how often are you really going to make donuts? You don't need a pan for that."

But last week the same mind-controlling grocery store that was selling french toast lattes had a whole huge display of fun baking items - including mini donut pans.

I lingered by the display, and the angel piped up "I don't think tha-"...

Luckily the devil on my other shoulder interrupted and said, "Put a cork in it, Angel.  Mags, you've got a huge kitchen now - you need to buy that pan." 

And I did. 

But before we go any further, let's get a few things straight.

Fried donuts are delicious. They are decadent.  They are satisfyingly crunchy on the outside and soft and cakey on the inside.

They are FRIED IN OIL, for goodness sakes.  They better be all that and a side of fries.

These, however, are baked.

They are light and airy. 

And they are delicious in their own right - but if you are looking for fried, crunchy goodness, then look elsewhere!  You will not find it in this recipe!

Just because some batter is baked in the shape of a donut does not mean it will taste like one from your local donut shop, ok???

Phew!  I just want to make sure you understand what you're making before I get complaints that these don't taste like donuts.

Now back to our scheduled programming.

As you'll see in my recipe note below, the first two batches I made were just finished with powdered sugar & cinnamon.  They were light and sweet.  (Mr. Vittles commented that they didn't really taste like donuts, but gobbled them up nonetheless - if that gives you any indication of how good or bad they are.)

The last batch I put in the toaster oven to brown the tops, dipped them in melted butter, and then dipped in a mixture of granulated sugar & cinnamon.

Mr. V and I both preferred the second batch because they were more like fried (but still with far less calories - I melted 1 T. butter for the pan of 12, and didn't even use the whole amount).

And after that batch it just so happens our landlords also came over to take a look at the shower/leaky ceiling with their contractor, and commented on how 'amazing' it smelled in the house.

I explained that I had made donuts and (with the same warnings I gave you above) offered them some.

Not only did they have one each, they specifically asked a few minutes later if they could have more.

I'd call that a success :)

Baked Apple Cider Donuts

• 1 1/4 C. cake flour
• 1/2 C. granulated sugar
• 1 1/4 t. baking powder
• 1/4 t. ground nutmeg
• 1/2 t. ground cinnamon
• pinch cloves
• 3/4 t. salt
• 1 C. apple cider
• 1/2 C. buttermilk
• 1 egg, lightly beaten
• 2 T. butter, melted
• extra cinnamon & powdered or granulated sugar, for finishing

Preheat oven to 425°F. Grease mini-donut pan with nonstick cooking spray.

Place apple cider in a small saucepan over medium heat.  Bring to a boil, then simmer about 5-7 minutes until liquid is reduced by half.  Remove pan from heat & set aside.

In a large mixing bowl, sift together flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt. Add buttermilk, egg, reduced cider, and butter.  Stir until just combined.  Fill a plastic baggie with batter, then cut a small hole in the corner of the bag.  Pipe batter into each donut cup approximately one-half full.

Bake 4–6 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing.

Finish donuts with powdered/granulated sugar & cinnamon.*  Makes about 3 dozen.

*Note: I finished my donuts two ways - for the first 2 batches, I combined 1 C. powdered sugar with 1 t. cinnamon in a ziplock bag.  I then placed the donuts inside and shook the bag.  The resulting donuts were very light and spongy, and sweet.  For the last batch, I placed the donuts on a small rack, sprayed them with canola oil, then put them on a small pan & toasted them in the toaster oven until browned on top.  I then dipped the tops in melted butter, then dipped them in a mixture of granulated sugar and cinnamon.  The second batch was definitely crunchier and a bit more like fried donuts.

Recipe Adapted from Wilton