Happy Friday! Fall is only six days away and for once the weather is actually starting to cool off in time for it. The mornings have been chilly and by dinner time I’m opening all of the windows in the house to let the cool air in. Does this mean a cool fall for us in Southern California? I sure hope so. With weather like this, it’s time for apple cider!
One of the most “pinned” cocktail recipes here on Freutcake is my Bourbon Maple Apple Cider. I first posted this recipe in November of 2013 and it has been a hit ever since. My photography skills have definitely improved over the last three years so I decided to re-shoot this favorite. The photographs may have changed but this cocktail remains as delicious as ever.
Served cold or hot, this Bourbon Maple Apple Cider is perfect for Halloween or even Thanksgiving celebrations. Too soon to mention turkey day? I apologize…moving right along! If you prefer your cocktail warm, simply heat up the cider and skip the whole shaken over ice bit. Stir in the bourbon, lemon, and maple syrup and serve in a heatproof mug. Ta, da! Hot boozy apple cider to keep you warm on a cool fall night.
This cocktail is strong, slightly sweet, and has just the right amount of spice from the Spiced Cider. I love the flavor of the Spiced Cider they sell at Trader Joe;’s but you could always use a plain apple cider as well. So, who’s going apple picking this weekend? Don’t forget to pick up some cider and make a round of these cocktails why dontcha? Happy weekend!
- 4-6 ounces Bourbon
- juice of 1/2 a lemon
- 4-6 teaspoons pure maple syrup, to taste
- 1 cup spiced apple cider, Trader Joes has a good one!
- apple and lemon slices for garnish
- crushed ice
- Fill glasses and a cocktail shaker with ice. To shaker, add bourbon, lemon juice, maple syrup, and apple cider; shake vigorously.
- Strain into glasses and garnish each with a slice of apple and lemon. Enjoy!
- You could also serve this apple cider hot by warming the apple cider and then mixing in the boubon, maple syrup and lemon juice by hand. Serve in a mug.
Ah, diapers. The dirty “d-word” I say daily along with phrases like “don’t put that in your mouth” and “uh-oh.” Yes, diapers, wipes and a really good diaper pail are three of my essentials these days. After all, babies mean diapers, diapers mean a diaper pail, and all of the above means hand sanitizer, ha!
Today I’m partnering with Munchkin to share a recipe for Homemade Lavender Hand Sanitizer because it’s all natural, easy to make, and essential in any nursery. The base is pure aloe vera gel and the active ingredients are tea tree oil and witch hazel all of which you can purchase online or pick up at most health food stores. The ingredients are a bit of an investment but you can use your essential oils and the vitamin-e again and again. The lavender essential oil is my favorite part because I am a total lavender lover both in my recipes and in my nursery, evidently.
The lavender essential oil’s main job in this recipe is to make the whole mixture (and your hands) smell nice. Mission complete! The scent compliments my Munchkin STEP Diaper Pail which just so happens to have lavender scented bags and baking soda.
So, let’s talk for a minute about diaper pails shall we? This is my third (yes, third) diaper pail. Twins mean lots of diapers and I’m excited to give this one a go. It has a foot pedal, which in my opinion is essential, and is ranked numero uno in odor control, thank heavens for that!
Yes, the twin’s nursery is one pretty smelly place to be, in a good way that is! Now back to my hand sanitizer recipe, here’s how I make it:
photos by Joanne Pio
- 5-10 drops lavender essential oil
- 30 drops pure tea tree essential oil
- 1 Tablespoon witch hazel extract
- 8 ounces 100% pure aloe vera gel
- ¼ teaspoon Vitamin E oil – a natural preservative to increase shelf life and soften hands
- In a glass bowl add aloe vera gel. Mix in lavender oil tea tree oil witch hazel and vitamin E oil. Mix until well combined. Using a small funnel, transfer to a pump container. Shake gently before use. Sanitizer should last several months with the addition of Vitamin E to help preserve.
- Note: Tea Tree oil is very strong and definitely an acquired scent! I would recommend smelling it before purchasing to make sure you like it. Oh, and of course while I love lavender, this essential oil is totally optional in the above recipe. Enjoy!
Disclosure: This post was sponsored by Munchkin however all opinions are my own. Thank you for supporting the sponsors who make Freutcake possible!
Weekends are made for recipes like Mini-Pumpkin Sweet Rolls. Gooey morning rolls filled with sweet pumpkin and brown sugar and topped with melty cream cheese frosting that sticks to the fork as you eat it. You know the kind…
This past Saturday I decided that a quick version of homemade pumpkin sweet rolls were in order. Let’s face it, from scratch sweet rolls are pretty much heavenly but when the craving strikes, who has time (without preparation) to make homemade dough? The good news is, this recipe for semi-homemade is actually really, really delicious!
All you need is a sheet of store-bough crescent roll dough (in a can), canned pumpkin, brown sugar, and pumpkin pie spice to have these rolls in less than 20 minutes. Of course I highly recommend whipping up a homemade cream cheese frosting for on top while the rolls bake. It just wouldn’t be a proper sweet roll without some gooey melty frosting to smear over the warm rolls, am I right?
Here’s another trick, use dental floss to “cut” the rolls. This helps prevent them from being shmushed by a knife while slicing. Yup, shmushed…like squished but not.
Ah, look at that drizzle! Try your very best to wait until the rolls are just slightly cooled before drizzling, smearing, dolloping on the frosting. This will prevent it from completely melting into the pan…I know it’s hard, but trust me, it’s worth the wait.
These Pumpkin Sweet Rolls may be mini but they are packed with pumpkin pie flavor. Plus they are just the right size for popping in your mouth one by one, dangerous I know, but so good. Now, promise me you will make a batch this weekend! Oh, and make sure to pin this recipe, it might just save you when those Saturday morning cravings strike!
- 1 can crescent roll dough- seamless sheet
- 1/4 cup pumpkin puree (not pie filling)
- 1/2 cup brown sugar
- 1/2 Tablespoon pumpkin pie spice
- 3 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioner’s sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or more if you prefer a thinner frosting
- Preheat oven to 375 degrees F.
- Unroll sheet dough into one large rectangle. Spread pumpkin puree evenly over the dough. Sprinkle brown sugar and pumpkin pie spice over the pumpkin puree.
- Starting with short side of the rectangle, roll up into a log. Using string, dental floss, or a serrated knife, cut the roll into 12 slices. (I got 13 because I'm a rebel) Place slices, cut side down, in a greased baking dish or pie plate.
- Bake 18 to 20 minutes or until golden brown. Let cinnamon rolls cool in pan for 5 minutes.
- While the cinnamon rolls are cooling, make the cream cheese frosting. In a medium bowl, stir together cream cheese and butter until smooth. Whisk in the confectioner's sugar, vanilla, and milk. If the frosting is still too thick, add a little more milk and whisk until smooth.
- Spread frosting over rolls and serve!