Apple Cider Margarita

Let me say this from the beginning...I hate Apple Cider in its purest form. I just cannot drink it by itself. So last year when some friends asked me to create recipes using cider for the holidays, I was slightly apprehensive as to how I was going to go about it. and then I discovered something..

If you mix apple cider with just about any other flavor...I will instantly become a fan. haha First up last year was this apple cider sangria, followed by this apple cider mimosa and now, this year...I came up with a margarita version and then after I thought it up, my pinterest feed decided to humble me and let me know just how unoriginal my thought process really is. But, I will say that after looking through them, most of them have cinnamon or nutmeg and I stayed away from those.

This is really simple to create. The only tip I would give is to try and buy legitimate apple cider, if you don't have a local apple orchard, at least go for the for the jugs at the store that have obvious apple "bits" floating around.

Ingredients

4 oz apple cider

1 1/2 oz silver/gold tequila

1 oz triple sec

1 splash lime juice

sparkling cider/wine(optional)

Place all ingredients in shaker with ice and shake vigorously. Pour into a chilled glass and garnish with apple slices. If you so wish, top with sparkling cider or wine. In case you had yet to ascertain this little diddly about me...I am a lover of the bubbly. 

This is perfect for the upcoming holidays and you could easily swap this to make it a martini by using vodka in lieu of tequila.

Pumpkin Butterscotch Bars With Heath

I think I was almost surprised by how much I loved these and I should mention the torture I had to endure as they cooked. It was my birthday. and it was smack in the middle of my 2 week no sugar binge.

Yes, let's all take a moment to wonder what in the hades I was thinking. It was torture. The smells emitting from my kitchen were ridiculous. and I wanted them so bad and I was so good. and then, two days later...I had one. One measly serving. Gah.

But that one serving more than made up for the previous 12 days.  I think most of you know how much I love my bourbon and my bacon...but I also adore heath bar and butterscotch. and oh, they paired so extremely well with the pumpkin. 

My dad thought they were best in the morning, with his coffee. He had them two in a row, so I think he was semi serious about it;)

and they were so simple to make!

Ingredients:

1 Box pumpkin cake mix

1 Small box instant vanilla pudding

1/4 Cup water

1/2 Cup vegetable oil

2 Eggs

1/2 cup heath pieces

1/2 cup butterscotch chips

Directions:

Preheat your oven to 350 degrees.

Combine cake mix, pudding, water, vegetable oil, eggs & butterscotch in a large mixing bowl.

Pour the batter  into a greased 10x13 baking dish. Top with the heath pieces. I sprayed it with non spray cooking oil and I have also used parchment paper.

Bake your bars for 20-25 minutes (if you want them a little crispier, you could cook for 30 min)

You want it to still be slightly gooey in middle, but if the edges are browning, it is just about right.

If you can't find pumpkin cake mix, you should be able to sub a yellow cake mix and add pumpkin pie spice, about a tsp. and for recipe sake, I said water, but you can use flavored coffee creamer, gives it a little more flavor punch.

Linking up with Jessica & Ashley

Spiced Banana & Caramel Bread Pudding

I have been planning this recipe in my mind for awhile, tweeking it, going back and forth the small details I wanted to complete it. And then, as I spotted this month's spiked ingredient...I knew. For whatever reason, this was the first recipe idea that popped into my mind when deciding what I should make for the contest.

I was intrigued as to how the spice of the rum would play off the sweetness of the banana and the caramel...and it was love at first bite. And...I make that declaration while simultaneously pointing out that I am not the biggest banana fan. Actually, I just lied. I am the antithesis of a banana fan, But for whatever reason, I seemed to enjoy them in this dish.

I can say that truthfully because I may be eating the left overs as I write this. It is late. It was only fair I have it as dessert to give you another option instead of just brunch..which was how this was devoured the first go round. and, uh, I may have added a big ole scoop of coffee ice cream.

Ingredients

8-10 slices of bread(cubed)

1 banana (diced)

3/4 cup cream (or milk)

2 oz spiced rum

3 large eggs (4 regular)

4 tbsp caramel sauce

cut the bread into cubes and place in a baking dish(make sure to butter or spray with non stick) Sprinkle bananas throughout and on top. In a separate bowl,  whisk together eggs, milk, rum and 1 tbsp of caramel sauce. Pour over bread. I like to use the tips of my fingers to press the bread down to make sure all of it is submerged in the egg mixture. Cover and place in fridge overnight(or at least 8 hours) Keep in mind it will rise when it bakes, so only fill the dish about 3/4 way full. Sometimes, there is liquid left over, if so, I save it and pour it over the bread in morning, right before I pop into oven.

preheat oven to 350 and bake for 30-45 minutes or until baked through. The bottom should be creamy and the top crispy. Top with caramel sauce.

***Notes.

Here are a few tips for making your best version of this dessert.

 For this particular one, I used this yummy bread.

 It made it sweeter, so if you want to minimize that, use any bread you want. These slices are small,  if you choose a different bread, you may not need as many slices.

I used flavored coffee creamer instead of milk. It gives it a creamier texture than just regular milk. I almost always substitute flavored creamer for milk when I am making a sweet dish.

 I love using them to make puddings also. You can change in boring old vanilla or cheesecake into multiple flavors. Flavored coffee creamers may be one of my favorite ingredients...except in coffee. I hate coffee. My husband still doesn't understand;) and yes, you did read the part about me adding coffee ice cream earlier...and no, I  don't always make sense. I am aware..

Linking up for the Spiked Challenge with This Gal Cooks and Frugal Foodie Mama