Spiced apple cider dressed up as a poison apple cider mule mocktail for Halloween for all to enjoy.

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Between not really wanting to drink alcohol much anymore due to making healthier choices and it giving me instantaneous headaches half of the time, I make a lot more mocktails these days. I especially love that a lot of restaurants are also adding more fun mocktails on the menus beyond Shirley Temples, because drinks don’t have to have alcohol in it to be fun.

This poison apple cider mule mocktail is modified from my apple cider mule to contain Hipstirs pumpkin spice syrup instead of vodka. With the presence of ginger beer (or ginger ale if you prefer) you really don’t notice he lack of vodka in the mix, which is why mules are one of my favorite mocktails to make.

Don’t want to buy this syrup? You can make homemade pumpkin spice syrup but you’ll have a lot more of it. Which I don’t see as an issue because it would go great in tea or coffee.

As for the “poison” apples that honestly make this poison apple cider, they are simply dyed overnight in a mixture or water, lemon juice, and butterfly pea powder. You could use purple (or red mixed with blue) food coloring if you prefer but I thought it was fun to use this since I already had some on hand.

If you plan ahead, the day before when you are making the “poison” apples you could grab your silicone skull trays to make some festive ice cubes too. You’re already prepping ahead so why not one more thing? If you are like me and only have two trays and not enough to fill multiple glasses, you can cheat like I did and only put them on top. The secret is out – ha!

POISON APPLE CIDER MULE MOCKTAIL

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Yield: 1 Serving Prep Time: 8 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

"POISON" APPLES

• 1 cup water
• 1 Tbsp butterfly pea flower powder
• 1/2 lemon, juiced
• 1 green or golden delicious apple, cored and sliced
• Gummy worms

SPICED APPLE CIDER MOCKTAIL

• 4 oz. apple cider
• 4 oz. ginger beer or ale
• 1 oz. Hipstirs pumpkin spice syrup

Directions

1. In a medium glass bowl, whisk together the water, butterfly pea flower powder, and lemon juice. Puncture one small hole into each apple slice* and submerge the slices in the purple mixture. Cover with lid or plastic wrap, and place in the fridge overnight.
2. The next day, in a 12 oz glass add apple cider, ginger beer/ale, and pumpkin spice syrup. Stir, add ice, then garnish with an apple slice with a gummy worm laced through the hole. Serve immediately.

Notes

*I used the small end of a medium round piping tip. A sturdy straw would also work.

Source: Poison apples from Holistic Rendezvous, originally inspired by Karlee Sisler Flores. Mocktail adapted from my Apple Cider Mule.

Transition from summer to fall with this spirited apple cider mule. It’ll warm you up and cool you down at the same time.

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It’s September and it’s time to crack open the vault – The Fall Flavors vault!

After summer’s last hurrah of scorching temperatures, it’s finally starting to cool down around here. To make the transition, I used some of Ohio’s very own Buckeye Vodka to make a spirited apple cider mule. Just like my amaretto spiced apple cider and spiced apple cider cocktail, this apple cider mule will warm you up from the inside while still cooling you down.

Don’t want to imbibe? You can easily leave the vodka out of this for a mocktail version. Just add more ginger beer. Or try my Apple Cider Palmer.

• Apple Cider Biscuits by Jolene’s Recipe Journal
• Pumpkin Loaf Cake by Hezzi-D’s Recipe Box
• Refrigerator Pickled String Beans by A Day in the Life on the Farm
• Beef and Pumpkin Pasties by A Kitchen Hoor’s Adventures
• Brussels Sprouts Pizza by Karen’s Kitchen Stories
• Apple Pie Smoothie by A Little Fish in the Kitchen
• Apple Pani Puri by Magical Ingredients
• Thai Coconut Curry Soup by Art of Natural Living
• Pumpkin Pie Twists by Cheese Curd In Paradise
• Pan Fried Pork Chops by Palatable Pastime
• Pumpkin Spice Espresso Martini by Our Crafty Mom
• Cranberry Orange Pork Loin by That Recipe

APPLE CIDER MULE

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Yield: 1 Serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. ginger beer
• 4 oz. apple cider
• 1.5 oz. vodka*
• 0.5 oz. lemon juice
• Slice of apple
• Cinnamon stick
• Ice

Directions

1. Shake or stir and serve over ice in a copper mug.
2. Garnish with apple and a cinnamon stick.. Serve immediately.

Notes

*For a mocktail, replace vodka with more ginger beer.

May the orchards be allspice dram-ed this fall with a spiced apple cider cocktail, sweetened with maple syrup and spiked with apple whiskey.

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While I realize I am participating in #FallFlavors week, I’m not ready for pumpkin. Many people jump straight to pumpkin (more specifically pumpkin spice which often doesn’t have any pumpkin at all) and skip over all the other delicious flavors of fall. So let’s first bring on the figs, pears, and apples!

Apple picking at the local orchard is a fall activity that is deeply engrained in my childhood memories. I am fairly certain we went every fall, followed by all the apple pie and apple jelly making. I have not been as diligent in my adult life but I at least intend to go and every other year manage to make it happen. After all, with only two of us in our household, I’m not picking the bounty that I did as a child in a household of 5. When all else fails, there’s the Farmers Market ;-).

I haven’t gone apple picking yet but I did snag some apples from the local market to garnish this cocktail. Made with apple whiskey, maple syrup, allspice dram, and topped with your favorite apple cider – whether that be traditional, sparkling, or hard cider. You know, in case apple cider wasn’t already spiced and dressed for fall.

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Wednesday #FallFlavor Recipes

Beverages

• Cranberry Orange Bourbon Cocktail from Family Around The Table

Breakfasts and Breads

• Apple Pie Pancakes from Magical Ingredients
• Instant Pot Pumpkin Applesauce from An Affair from the Heart
• Pumpkin Chocolate Chip Scones from Hezzi-D’s Books and Cooks
• Pumpkin Spice Oatmeal from Jolene’s Recipe Journal

Mains and Sides

• Chicken Parm Stuffed Spaghetti Squash from A Kitchen Hoor’s Adventures
• Chicken Sausage with Apples from Cheese Curd In Paradise
• Roasted Whole Butternut Squash from Jen Around the World
• Sauerkraut with Tomato Sauce from Palatable Pastime

Desserts

• Air Fryer Candied Walnuts from Devour Dinner
• Caramel Apple Pie from Sweet Beginnings
• Easy Apple Pie Cake from A Little Fish in the Kitchen
• Instant Pot Apple Cinnamon Cheesecake from Blogghetti
• Pumpkin Bread Pudding from Hostess At Heart
• Old Fashioned Ritz Pie from Art of Natural Living
• Pecan Butter Cookies from Books n’ Cooks
• Pecan Pie Bars from Best Cookie Recipes

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

ORCHARDS BE DRAM-ED (SPICED APPLE CIDER COCKTAIL)

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Ice
• 1 oz. apple whiskey
• 1/2 oz. maple syrup
• 1/4 oz. allspice dram
• Apple cider to top off (hard, sparkling, or traditional)
• Apple slices, for garnish

Directions

1. In a cocktail shaker, add ice, apple whiskey, maple syrup, and allspice dram.
2. Shake for 30 seconds then strain into a rocks glass filled with ice.
3. Top with cider, garnish with apple sliced, and serve.

Source: Adapted slightly from Love to Know. Named by Haley Adcox, friend of The Spiffy Cookie.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This is it guys, the very last Secret Recipe Club post ever. Such a sad day because this was one of the groups I’ve participated in the longest, I think almost as long as I’ve been blogging (which is creeping up on 6 years). For the last month, it seemed fitting that I was assigned to Amanda’s blog, Dancing Veggies, as she and I have also been in several other groups together such as Triple S Bites (check out her mini ginger cheesecakes), Fresh Tasty Valentines (check out her rosemary popovers), and Hot Summer Eats (check out her pasta with ricotta herb sauce). I almost picked her butternut squash stuffing to share with you today with Thanksgiving coming up fast, but instead I opted for this easy fun beverage. Her recipe originally called for apple juice but with apple cider in season I couldn’t resist using that instead. All you have to so is add caramel syrup, sea salt, and whipped cream to create this dreamy fall beverage. Wanna make an adult version? I bet it’d also be great with a shot of spiced rum ;-).

Can’t get enough spiked / spiced apple cider? Here are some more to keep you warm from the inside out:

• Amaretto Spiced Apple Cider
• Apple Cider Mule
• Apple Cider Palmer (non-alcoholic)
• Cranberry Apple Cider Sangria
• Orchards be Dram-ed (Spiced Apple Cider Cocktail)

One year ago: Peanut Butter Turtle Cookie Cups

Two years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Three years ago: Pumpkin Baklava Bars

Four years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Five years ago: Gluten-Free Cake Batter Pancakes

SALTED CARAMEL APPLE CIDER BLISS

Serves 2

Ingredients:

2 cups apple cider

2-1/2 Tbsp caramel syrup

1 tsp sea salt, plus more for topping

Whipped cream

Directions:

1. Heat the apple cider, caramel, and salt in a tea pot (or small sauce pan) until hot. Pour into mugs and allow to cool slightly.
2. Top with whipped cream and a sprinkle of sea salt before serving.

Source: Adapted slightly from Dancing Veggies.

No holiday meal is complete without some homemade cranberry apple cider sangria. I used my favorite base recipe to create this festive sangria made with apple and cranberry!

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Painting the entire interior of a house is exhausting. I thought the move was tiresome, but my whole body was sore last night when I finally went to bed after a full weekend spent painting. Thankfully other than needing one more coat on an accent wall and a few touch ups it is finished! I can finally start putting together the kitchen now that I can have things touch the walls! And of course finish unpacking and decorate in general. I’m pretty excited about how it all turned our and will eventually post before and after photos so you can truly appreciate why all this painting was necessary.

Amid all this painting, I’ve kind of slacked neglected my blog. I made this sangria for Thanksgiving actually and has planned to post it this past Friday, but after seeing the new Star Wars movie Thursday night and then painting from the moment I arrived home after work on Friday, that obviously didn’t happen. And then Sunday was National Sangria Day which would have been perfect, but again painting sucked my life away (although we did take a break to go spy on some Christmas lights downtown with hot cocoa in tow). But today is the day! Today I am still feeling the aches of painting and after a full day at work will have to return to a house that desperately needs unpacking or at least organization before running away from it for Christmas. Maybe a glass of this sangria is in order. I think you need  glass too.

Want more spiked apple cider? Ask and you shall receive:

• Amaretto Spiced Apple Cider
• Apple Cider Mule
• Apple Cider Palmer (non-alcoholic)
• Orchards be Dram-ed (Spiced Apple Cider Cocktail)
• Salted Caramel Apple Cider Bliss

Three years ago: Christmas Magic Cookie Bars

Four years ago: Christmas Recipe Roundup (2011)

Five years ago: Pizza Tart

CRANBERRY APPLE CIDER SANGRIA

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Yield: 4-6 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 apple, cored and sliced
• 1 lemon, sliced and seeds removed
• 1 lime, sliced and seeds removed
• 1 cup fresh cranberries
• 1 (750 ml) bottle of red wine (I used Woodbridge harvest spiced red blend)
• 1/2 cup apple liqueur (I used Berentzen)
• 1/2 cup spiced rum
• 1/2 cup cranberry juice
• 1/2 cup apple cider
• 2 Tbsp preferred sweetener (I used Winter Park honey)
• Preferred sparkling beverage, for serving (I used Cascade Ice sparkling water)

Directions

1. Place fruit in a large glass pitcher. Add remaining ingredients and stir until sugar is dissolved. Cover and store in the refrigerator for at least a couple hours, best overnight.
2. Serve with a splash of preferred sparkling beverage if desired. Garnish with more fruit.

Source: Adapted from my Pomegranate Sangria.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FlavorsOfFall #CollectiveBias

Cobb salad is already popular and now it comes harvest style with apple cider marinated chicken, chopped apples, walnuts, cranberries, and an apple butter dressing

You might think that after almost 5 years of food blogging that I would tire of all the seasonal products that explode off the shelves this time of year. Thankfully I have yet to be let down and am always excited to peruse my local Giant Eagle for the latest seasonal items. And the fuel points I earn in the process are an added bonus, completely justifying my spending. But I digress. During the fall it seems that the pumpkin and pumpkin spice flavors tend to be the most common. While I am all about #pumpkineverything, there are so many other flavors that are also deserving of attention!

Besides pumpkin, what else comes to mind when you think of fall flavors? Apple, pear, and sweet potato should be near the top of your list and if not, they should be now. Giant Eagle set out to prove a point on the matter with an expansive array of Seasonal Owned Brand products this fall including sweet potato pumpkin tortilla chips, apple butter syrup, and orange spice flavored apple cider. As you can guess those are the first things I grabbed off the shelf but I did also try the pumpkin gnocchi (with homemade alfredo-sage sauce ohmygod), pumpkin soup, and gingersnap granola (taste like dessert for breakfast). They can do no wrong!

Since for some reason I am on a salad kick this fall, I decided to harvest-ify a crowd favorite known as cobb salad. If you are unfamiliar, it’s basically a salad for the salad unenthused where chopped salad greens act as a vehicle for tomato, bacon, chicken, hard-boiled egg, avocado, blue cheese, and red-wine vinaigrette. I’ve seen a summer version using Alabama white BBQ sauce to make an Alabama Cobb Salad but today I am sharing a fall version of cobb salad with dried cranberries, toasted walnuts, chopped apple, and crushed sweet potato pumpkin tortilla chips.

To begin this salad harvestivus, I marinaded the chicken in a mixture consisting mostly of the orange spice flavored apple cider. After those flavors saturated the chicken I went ahead and cooked it in the leftover grease from cooking the bacon. Never a bad decision. I also made the dressing using apple cider vinegar instead of red wine vinegar and threw in some apple butter syrup for sweetener instead of any other sub-par sweetener (at least as far as this salad dressing goes).

Once the bacon and chicken are cooked, the ingredients chopped, and the dressing blended, all that’s left is to feel all artistic by layering each ingredient in a row over a bed of chopped romaine. Seriously, play with your food. Only then will I give you permission to drizzle with dressing and blur the lines ;-).

One year ago: Pumpkin Spice Greek Yogurt Mousse

Two years ago: Chocolate Pumpkin Pancakes

Three years ago: Halloween Brownie Roll Out Cookie Sandwiches

HARVEST COBB SALAD

Serves 4 as an entree

Ingredients:

MARINADE

2 cups orange spice flavored apple cider

Zest and juice of 1 lemon

6 fresh sage leaves, chopped

3-4 Tbsp extra virgin olive oil

2 Tbsp Dijon mustard

Salt and pepper

1 lb. boneless skinless chicken breasts

DRESSING

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

2 Tbsp apple butter syrup

2 fresh sage leaves, minced

1/2 tsp Dijon mustard

1 clove garlic, minced

Salt and pepper, to taste

SALAD

4 slices thick cut bacon

2 romaine hearts, chopped

2 hard-boiled eggs, peeled and chopped

1 avocado, chopped

1 apple, chopped

1/2 cup toasted walnut pieces

1/2 cup lightly crushed sweet potato pumpkin tortilla chips

1/3 cup dried cranberries

1/3 cup crumbled blue cheese

Directions:

1. In a large bowl, whisk together the marinade ingredients. Add chicken, cover with saran wrap, and refrigerate at least 2 hours or overnight.
2. In a medium bowl (or small jar with a lid), add the dressing ingredients and whisk (or shake with lid on) until emulsified. Refrigerate until ready to use.
3. In a large skillet over medium heat, cook the bacon until crispy. Remove from pan and let drain on a paper towel lined plate. Add chicken to the same pan containing the leftover bacon grease. Cook 4-5 minutes per side or until no longer pink. Allow to cool slightly then chop bacon and chicken.
4. Place romaine in a large, wide, shallow bowl or serving platter. Top with chicken, bacon, eggs, avocado, apple, walnuts, tortilla chips, cranberries, and cheese. Serve with dressing.

Source: Marinade adapted from Rachael Ray.

Weeknight meals don’t have to be boring. Try this apple cider-glazed chicken served with brown butter rice and toasted pecans. Ready in the time it takes to cook rice.

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I may not have kids, but man do I need easy weeknight meals as much as any household. To help us all out, the recipe I am sharing today is exactly that. Chicken breasts are coated with an apple cider glaze and served alongside rice tossed with toasted pecans and browned butter.

You start by cooking the rice (a step I often forget a leave until it’s too late), and while that steams away, cook the chicken, deglaze the pan, and then prepare the brown butter and pecans. By the time the rice is done so it everything else!

And the best part in my mind is that not only does this not look like your average quick meal but it’s perfect for fall.

Creating with Apple Cider

• Apple Cider Bundt Cake from Hezzi-D’s Books and Cooks
• Apple Cider Old Fashioned from Art of Natural Living
• Apple Cider Pull Apart Rolls from Magical Ingredients
• Apple Cider Syrup from Devour Dinner
• Braised Apple Cider Chicken Dinner from Jen Around the World
• Mulled Cider Cookies from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

One year ago: Homemade Whole Grain Pancake Mix

Three years ago: Breakfast Pizza

Four years ago: Fortune Cookies & Baked Oatmeal

CIDER-GLAZED CHICKEN WITH BROWN BUTTER-PECAN RICE

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup uncooked rice
• 3 Tbsp unsalted butter, divided
• 1 lb. boneless, skinless chicken breasts
• 3/4 tsp salt, divided
• 1/4 tsp ground black pepper
• 1 cup apple cider
• 2 tsp Dijon mustard
• 1/4 cup chopped pecans
• 2 Tbsp chopped fresh flat-leaf parsley

Directions

1. In a small saucepan, cook rice according to package directions, omitting salt and fat. Set aside.
2. While rice cooks, in a large skillet over medium-high heat, melt 1 tablespoon of the butter. Season chicken with 1/4 teaspoon salt and pepper. Add chicken to pan and cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping to loosen browned bits. Cook 2-3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.
3. In a small saucepan over medium-high heat, melt remaining 2 tablespoons. Continue to cook for 2 minutes or until browned and fragrant. Lower heat to medium, add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt, and toss well to coat. Serve rice with chicken and sprinkle with parsley.

Source: Adapted slightly from Cooking Light, October 2010.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Spike your hot, spiced apple cider with amaretto instead of rum. Amaretto spiced apple cider will warm you up from the inside on those chilly fall evenings.

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Welcome to ‪#‎10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.

When tailgating for a night game sometimes a cold beer does not appeal. It’s getting cooler at night which means a warm beverage would be most appreciated. Amaretto spiced apple cider to the rescue! But instead of being spiked with rum I used amaretto. The almond flavor pairs exceptionally well with apples. It’ll warm you up from the inside.

But wait, here’s some more spiced apple cider:

• Apple Cider Mule
• Apple Cider Palmer (non-alcoholic)
• Cranberry Apple Cider Sangria
• Orchards be Dram-ed (Spiced Apple Cider Cocktail)
• Salted Caramel Apple Cider Bliss

Here’s what everyone brought to the table today…

Starters
Cheesy Maple Leaf Farm Duck Bacon Oven Chips by Making Miracles
Mango-Mustard Crock Pot Wings by Curious Cuisiniere
Cheesy Pulled Pork Egg Rolls by From Gate to Plate
Herbed Deviled Eggs by Culinary Adventures with Camilla

Sips
Amaretto Spiced Apple Cider by The Spiffy Cookie

Dips
Roasted Red Pepper Hummus by Debbi Does Dinner Healthy

Mains
Green and Gold Grilled Chicken (Green Curry and Pineapple) by Cheese Curd In Paradise
Turducken Meatballs by Miss Laura’s Kitchen
Meaty “Beast Mode” Baked Beans by OnTheMove-In the Galley
Chicken Apple Bratwurst Burgers by A Kitchen Hoor’s Adventures

Sides
Grilled Green Beans, Mushrooms, and Duck Bacon by The Pajama Chef

One year ago: Stuffed Red Velvet Truffles

Two years ago: Homemade Yellow Cake Mix

AMARETTO SPICED APPLE CIDER

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 gallon (8 cups) apple cider
• 1 tsp allspice
• Pinch nutmeg
• 8 oz. (1 cup) amaretto
• Apple slices and cinnamon sticks, for garnish

Directions

1. In a large saucepan, combine cider, allspice, and nutmeg. Heat over medium until warmed and almost boiling. Remove from heat and stir in amaretto.
2. Serve garnished with apple slices and cinnamon sticks.

Source: The Spiffy Cookie original

I love warm apple cider, so it’s not a far stretch to imagine how delicious this baked apple cider oatmeal tastes when waking up to a crisp fall morning.

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Want to wake up to a warm bowl of fall? If you make this baked oatmeal that’s exactly what will happen. With fresh apple, oats, cinnamon, walnuts, and even apple cider you’ll be ready to navigate your way through a corn maze – or just get through another weekday.

For an extra boost, serve it over some vanilla Greek yogurt or even apple cinnamon Greek yogurt! I don’t think it’s possible to be overloaded with apple-cinnamon in this situation, but I did serve mine with just a splash of milk.

In other news, I finally submitted my first job application yesterday for a senior research position in the Infectious Disease Department at Genentech.

Somehow, not quite as nerve racking as sending my dissertation to my committee, but still up there. I was so involved in the application process that I forgot to eat lunch until nearly 3pm. Even better reason for me to wake up to a bowl of comforting, fall-flavored oatmeal! Other great ones to try are my baked pumpkin oatmeal and classic baked oatmeal.

One year ago: Apple Cinnamon Greek Yogurt Pancakes

OVERNIGHT BAKED APPLE CIDER OATMEAL

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Yield: 6 servings Prep Time: 8 Hours 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 apples, cored and cut into 1/2-inch chunks*
• 1 Tbsp honey or agave
• 1 cup uncooked old-fashioned rolled oats
• 1/4 cup chopped walnuts, divided
• 1/2 tsp baking powder
• 3/4 tsp cinnamon, divided
• Pinch salt
• 1 cup apple cider
• 1 egg
• 1 tsp vanilla extract

Directions

1. Preheat oven to 375 degrees. Lightly spray an 8 x 8” or 9 x 9” ceramic or glass baking dish with cooking spray; set aside.
2. Arrange half of the apple chunks in a single layer on the bottom of the prepared dish. Sprinkle with honey and 1/4 tsp of the cinnamon and cover with foil. Bake 15 minutes, until the apples get soft.
3. Meanwhile, in a medium bowl, combine the oats, half of the nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the cider, egg, and vanilla extract.
4. Remove the dish from the oven and allow to cool. Then pour the oat mixture over the apples.
5. Pour the cider mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining apples and walnuts over the top. Cover tightly with plastic wrap and set in the fridge overnight.
6. Preheat the oven to 375 degrees. Remove the plastic wrap and bake the oatmeal for 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm.

Notes

*I left on the peel, remove if desired.

Source: Adapted from Gina’s Skinny Taste.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 10/19/22, photos above and below are the originals.

About mid-summer I became disconnected from the internet at home and I have yet to turn it back on. You see as a graduate student, spending $60 a month on internet when I am only home for a couple hours before sleeping wasn’t really worth it. The first half of this year I shared internet with a neighbor but she has moved, and I have not made friends with the new neighbor yet. As a result, I save recipes from browsing online at lab (shh don’t tell) on a USB drive to take home and open on my computer. But sometimes I fail to do so. While panicking one evening I realized I have an entire shelving unit full of under-loved cookbooks just begging to be used. As a result this whole no internet at home business is actually forcing me to use my cookbooks more often – nothing wrong with that!

I love homemade oatmeal. So much that I cannot even look at the packaged stuff found at the grocery store. It is just too good and easy to make yourself to bother with them. And when I saw this recipe for two servings of autumn in a bowl I knew what I was having for breakfast. The sweetness of the apples is great along side of the tart cranberries, but also added walnuts because I like a little crunch in my oatmeal.

APPLE-CRANBERRY OATMEAL

Serves 2

Ingredients:

1 Tbsp unsalted butter

1 apple, peeled, and cut into 1/2-inch dice

1 cup whole rolled oats

1 cup apple cider

1/2 cup dried cranberries

2 Tbsp sugar

1/4 tsp cinnamon

1/2 cup chopped walnuts (optional)

Directions:

1. Heat a 1-quart saucepan over medium heat. Add the butter and apples and sauté for about 3 minutes.
2. Add the oats, 1 cup water, cider, cranberries, sugar and cinnamon and bring to a simmer.
3. Reduce the heat to low and loosely cover. Cook without stirring for about 10 minutes, or until the oatmeal thickens to your desired consistency. Stir in walnuts if using.
4. Serve with milk and your choice of sweetener, if desired.

Source: Cakelove in the Morning (which I won through a giveaway from Pass the Sushi)