Tastes of Autumn

Homemade Cinnamon Ice Cream | Kailley's Kitchen

In honor of the autumnal equinox (which hits this Sunday), I’m bringing you a post that’s slim on the words and fat on the fall food porn.

Things you’ll need to make the following recipes: a muffin pan, a doughnut pan, an ice cream maker, an electric mixer, a fall-scented candle to get you in the mood, a brief moment to eulogize the death of tank tops and flip flops (until next year)

Things you won’t need to make the following recipes: snow pants, a fork, a Freddy Krueger mask, a lawn mower, Poo-Pourrie, garlic salt, lug nuts, a pitchfork, a This Is Spinal Tap DVD, a voodoo doll, the DSM-V, Lego pieces, a Ninja Turtle action figure, a license to kill

Looking for more autumn-inspired recipes? Try these cider doughnuts.

Apple Spice Cupcakes with Cider Buttercream

Apple Spice Cupcakes with Cider Buttercream || KailleysKitchen.com

Apple Spice Cupcakes with Cider Buttercream || KailleysKitchen.com

Apple Cupcakes with Cider Buttercream

Serving Size: 12-14 cupcakes

Apple Cupcakes with Cider Buttercream

Ingredients

    For the cupcakes:
  • 2 large eggs, room temperature
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2/3 cup light brown sugar
  • 1/3 cup sugar
  • 1/3 cup buttermilk
  • 1 Tablespoon pure vanilla extract
  • 11/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teasponn baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 medium apples (I prefer Granny Smith), shredded (about 1.5 cups)
  • For the buttercream:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces (1 brick) cream cheese, softened
  • 2 Tablespoons apple cider
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners’ sugar

Instructions

  1. Preheat oven to 350 degrees F and line muffin pan with cupcakes liners, set aside
  2. In a large bowl, whisk together the eggs, melted butter, both sugars, buttermilk, and vanilla until no clumps exist
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger
  4. Slowly add the wet ingredients to the dry ingredients, stir until combined (do not overmix!)
  5. Slowly fold in the apples
  6. Fill each baking cup about 2/3 full and bake for 19-21 minutes or until a toothpick inserted in the center comes out clean
  7. Remove cupcakes from pan and allow to cool on wire rack
  8. While cupcakes are cooling, use a mixer to beat together butter and cream cheese until light and fluffy
  9. Add apple cider, cinnamon, and vanilla and mix
  10. Add confectioner's sugar 1 cup at a time, mixing in between each
  11. Pipe buttercream onto cooled cupcakes
  12. Store in an air-tight container in the freezer until ready to serve
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Baked Pumpkin Spice Doughnuts

Pumpkin Spice Doughnuts || KailleysKitchen.com

Pumpkin Spice Doughnuts || KailleysKitchen.com

Baked Pumpkin Spice Doughnuts

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Yield: 10-12 doughnuts

Baked Pumpkin Spice Doughnuts

Ingredients

    For the doughnuts:
  • 1 3/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2/3 cup light brown sugar, packed
  • 1 large egg
  • 1 Tablespoon pure vanilla extract
  • 3/4 cup pumpkin puree (I used Libby's brand)
  • 2/3 cup buttermilk
  • For the coating:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup white sugar
  • 2 Tablespoons ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F and grease doughnut pan
  2. In a large mixing bowl, blend together flour, baking powder, salt, cinnamon, ginger, allspice, and nutmeg, set aside
  3. In a medium mixing bowl, whisk together melted butter and brown sugar until just blended
  4. Add egg, vanilla, pumpkin puree, and buttermilk, blend well
  5. Slowly pour wet ingredients into the dry, stir together until just combined
  6. Spoon the batter into the doughnut pan, filling each mold about 3/4 full
  7. Bake for 9-11 minutes, or until a toothpick inserted into the doughnut comes out clean
  8. Allow doughnuts to cool in pan for 5 minutes, then transfer to a wire rack to finish cooling
  9. While doughnuts are cooling, combine sugar and cinnamon in one dish and melted butter in another
  10. Once cooled, dip doughnuts into the melted butter and then into the cinnamon sugar
  11. Best if enjoyed immediately, but will last in an airtight container for up to 3 days at room temperature and up to a 2 weeks if frozen
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Cinnamon Ice Cream

Homemade Cinnamon Ice Cream || KailleysKitchen.com

Homemade Cinnamon Ice Cream || KailleysKitchen.com

Cinnamon Ice Cream

Yield: 1 quart of ice cream

Cinnamon Ice Cream

Ingredients

  • 2 cups heavy cream, divided
  • 1 cup half & half
  • 3/4 cup sugar
  • Pinch of salt
  • 1 cinnamon stick
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon ground cinnamon

Instructions

  1. Combine 1 cup of cream with sugar, salt, and cinnamon stick in a medium-sized saucepan
  2. Heat over medium-high heat, stir until the sugar is dissolved
  3. Remove saucepan from heat and stir in remaining cup of cream, half & half, vanilla extract, and ground cinnamon
  4. Cover and refrigerate for at least 3 hours
  5. Remove the cinnamon stick before churning
  6. Freeze in an ice cream maker according to the manufacturer’s instructions.
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Comments

    • Kailley @ Kailley's Kitchen says

      Thanks so much, Elizabeth!! On an unrelated note, I actually stumbled across your Breaking Bad candy recipe earlier today– I’m totally planning on making that this week to deck out my Breaking Bad cupcakes for the series finale!

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