fall

 by Caroline

Pumpkin Perfection: A Columbus Blogger Recipe Round-up

Lots of unnecessary things are being made into pumpkin spice flavors. Does the world really require squash-scented cleaning products? Are folks seriously clamoring for pumpkin-flavored Jello or Pringles?  I like fall as much as the next gal, but let’s keep pumpkin in the realm of normalcy. To that end, some of my favorite Columbus food bloggers have your pumpkin needs covered! These local foodies are serving up a slew of pumpkin spice dishes, both sweet and savory. Check out their recipes below, as well as my contribution: Pumpkin Spice Latte Waffles.

The Beard and The Baker

Pumpkin Banana Bread

Hannah is a blogger babe, and I can always turn to her for a great recipe. This pumpkin banana bread is no exception – why choose pumpkin or banana when you can have both? Don’t forget to add a slather of butter to this breakfast treat!

Hummusapien

Pumpkin Spiced Cashew Cream Toast

Move over avocado toast – autumn is here! You may have noshed on her variation of this toast at Alchemy Juice, but Alexis’ make-at-home version is oh-so drool-worthy and surprisingly easy.

Lydi Out Loud

Soft Pumpkin Cookies with Cream Cheese Frosting

What’s not to love about a puffy pumpkin confection topped with a dollop of tangy frosting and a dash of cinnamon? Lydi Out Loud promises these cookies will melt in your mouth, and I have no doubt she’s right.

The Spiffy Cookie

Goat Cheese and Sage Pizza with Pumpkin Crust #PumpkinWeek

Pumpkin pizza crust might be the most genius idea since the invention of the PSL, and pairing it with goat cheese and sage takes this recipe over the top. Erin has lots of other sweet spins on pumpkin as well, so be sure to search her site for more inspiration.

Whole Living Lauren

http://www.wholelivinglauren.com/new-blog/2016/10/31/creamy-vegan-pumpkin-soup?rq=pumpkin

Tomato soup has nothing on PUMPKIN soup. This dreamy version will have you wishing fall will last forever, and it packs a pumpkin punch with 2 full cans of pumpkin puree on the ingredient list.

Neighbor Food

Pumpkin Spice Crumb Cake

Squash out those cold weather blues with this luscious dessert idea courtesy of Courtney. I can’t get over that buttery crumb layer sprinkled on top of the cake, and neither should you.

Fervent Foodie

Pumpkin Whoopie Pies

There’s something about a sandwich cookie I just can’t resist, and this oldie but goodie recipe from Mary looks just about perfect. This is definitely pumpkin power in dessert form.

Crave Columbus

https://www.crave-columbus.com/mini-pumpkin-donuts-gluten-free/

Too lazy to stroll for a pumpkin-centric breakfast? Kayla has you covered in the donut department with this mini pumpkin spice iteration. Added bonus: these goodies are gluten-free, so get to snacking!

Columbus Culinary Connection

Pumpkin Spice Latte Waffles

This is one of those go-to recipes in my fall arsenal. It’s pumpkiny but not too sweet, and the waffles are tender and packed with fragrant spices.

Have a beloved pumpkin recipe from a Cbus blogger pal? Let me know in the comments below!

Keep Connected,

Caroline

in Local Love / Recipes 0 comments
 by Caroline

Apple Pie French Toast

When I opt for a sweet brunch over a savory one, French toast is one of my go-to selections. But who has time to make French toast through the week? Not this girl. So discovering overnight French toast in casserole form has been a breakfast lifesaver. This recipe is almost like a bread pudding (with syrup as the topping) and the addition of a favorite fall flavor: apple pie. Top this creation with some local Middle West Spirits bourbon barrel-aged maple syrup for an extra tasty treat.

Apple Pie French Toast

Yield: 6 servings

Ingredients:

1 loaf of thickly sliced cinnamon bread (I use Great Harvest cinnamon chip, but one of the thick-cut Pepperidge Farm varieties will work well too)
1/2 c. brown sugar
6 eggs
2 c. milk (i used 2%)
1/2 c. heavy cream
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp salt
1 20 oz. can of apple pie filling
Optional: 2/3 c. salted caramel or butterscotch chips (I found the caramel ones at Kroger)
Syrup, for topping

Apple Pie French Toast

Spray a 9 x 13 casserole dish with cooking spray and preheat oven to 400 degrees. Next, tear or cut bread slices into 1 inch chunks and set aside. In a large bowl, whisk together the sugar, eggs, milk, cream, vanilla, cinnamon, and salt. Then fold in the apple pie filling to the egg mixture. Spread bread cubes into casserole dish in an even layer and pour egg mixture over top, making sure to distribute apple chunks evenly throughout dish. If desired, top the casserole with the butterscotch or caramel chips for a caramel apple twist. Bake for 40-45 minutes, or until the top of the casserole is golden and center is set. Cover casserole with foil during baking if the top begins to brown too much.

Apple Pie Overnight French Toast

Refrigerate the cooled, baked casserole. The next morning, cut into squares and microwave individually for a decadent breakfast. Add a syrup drizzle for a meal that even your most autumn-obsessed friend will enjoy!

Keep Connected,

Caroline

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Apple Pie French Toast
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 loaf of thickly  sliced cinnamon bread
  • ½ c. brown sugar
  • 6 eggs
  • 2 c. milk (i used 2%)
  • ½ c. heavy cream
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • ¼ tsp salt
  • 1 20 oz. can of apple pie filling
  • Optional: ⅔ c. salted caramel or butterscotch chips
  • Syrup, for topping
Instructions
  1. Spray a 9 x 13 casserole dish with cooking spray and preheat oven to 400 degrees.
  2. Next, tear or cut bread slices into 1 inch chunks and set aside.
  3. In a large bowl, whisk together the sugar, eggs, milk, cream, vanilla, cinnamon, and salt.
  4. Then fold in the apple pie filling to egg mixture.
  5. Spread bread cubes into casserole dish in an even layer and pour egg mixture over top, making sure to distribute apple chunks evenly throughout dish.
  6. If desired, top the casserole with the butterscotch or caramel chips for a caramel apple twist.
  7. Bake for 40-45 minutes, or until the top of the casserole is golden and center is set.
  8. Cover casserole with foil during baking if top begins to brown too much.
  9. Refrigerate the cooled, baked casserole.
  10. The next morning, cut into squares and microwave individually for a decadent breakfast.
  11. Add a syrup drizzle for a meal that even your most autumn-obsessed friend will enjoy!

 

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