Homemade Sugarless Pumpkin Pie Spice

I found this recipe from The Gracious Pantry and used it for some great Pumpkin Butter.

Makes a bit over 1/2 cup

Ingredients:
-6 tbsp ground cinnamon
-2 tbsp ground ginger
-1 tbsp ground allspice
-1 tsp ground nutmeg
-2 tsp ground cloves

Process:
1. Mix all ingredients together.
2. Store in an airtight container for up to 8 months.
3. Enjoy in any recipe that calls for Pumpkin Pie Spice.

Homemade Real Apple Cider made in the Crockpot

This is super simple and takes very little hands on time!  I found the recipe from AllRecipes.  One of the reviewers said that she combined everything in her crockpot and let it cook all day while she was at work.  

So I took that idea and ran with it; because what's easier than putting something in the crockpot and letting it do the work for you?  You don't have to stir unless you feel like it, you don't have to watch it to make sure it doesn't burn... awesome!

I also wanted to share with you this very cool dragonfly that my husband found while working outside the other day...

Ingredients:

-10 to 15 apples, quartered  {I actually sliced mine into about 8 slices per apple; I thought more surface area = more flavor}

-1 tbsp ground cinnamon

-1 tbsp ground allspice

-3/4 c. sugar, optional {I didn't use any sugar and I like it with just the sweetness from the apples.}

Process:

1. Place apples in large crockpot.

2. Sprinkle cinnamon, allspice and sugar {if using} over apples.

3. Top apples with enough water to cover them, they will float.

 You can see how full my crockpot was...

4. Cover crockpot and allow apples to cook on low for 8-10 hours or overnight.  {I started mine in the afternoon and let them cook overnight.}

5. Allow apple mixture to cool, so its easy enough to work with.  Then strain through a sieve or fine-holed colander.

The pitcher on the right was just stained through a sieve.  The pitcher on the left I ran through my trusty juicer, so I got a little pulp which you can see rises to the top; just shake and drink, delish!

I ended up with about a gallon of cider, which I mainly made so that I could make the Caramel Cider Sauce for this awesome Pumpkin Cake.  Enjoy!

Homemade Apple Cider Vinegar

I came by this idea of making your own apple cider vinegar this past spring.  I tried it in a quart jar and loved it!  

I actually ended up drinking most of it mixed in one of my many daily glasses of water {about 1 tbsp per day}.  If you are going to drink apple cider vinegar for the benefits or just because you like it; you should be drinking Apple Cider Vinegar with the Mother.  

The homemade vinegar is overall much more enjoyable and not quite as "shocking" as drinking even the store bought ACV {apple cider vinegar} with the mother.  I found it much milder and it was almost like putting lemon in your water.  

There are a ton of uses for ACV, see 10 Amazing Facts About Apple Cider Vinegar which tells you how to use it on your hair, your skin, as a wart remover, as a sun burn remedy, etc.

Plus, making your own ACV is fun {at least for me, I get a kick out of things like this} because you get to use all of the left over pieces of apple; like the cores and the peelings the kids decide they don't like to eat.  

An additional benefit to this is that if you have chickens, you can feed them the apple pieces once you've completed the process and they are good for them too!  Otherwise you can also add the apple pieces to your compost pile.

I have a gallon of this stuff brewing right now that I started last week!  Looking forward to using it!

Ingredients for 1 Quart:
-peels and cores from 6-8 apples
-2 tbsp honey
-water

Process:
1. Place all of the apple peels and cores into a glass or plastic container.
2. Cover the apple pieces with water and top with the honey.  Stir as best you can {I actually put a lid on the jar and shook it to mix it well}.

3. Place a paper towel on top of the jar and secure it with a canning band or a rubber band.

4. Let the mixture sit for 2 weeks {I think my first batch actually sat for about 3 or 4 weeks}.  I just put my jar on a shelf in a closet near my kitchen, where it wouldn't get messed with or tipped over.
5. Strain out the apple pieces.
6. Return the liquid to the jar and cover it again with a paper towel and a band.
7. Leave it for 4 more weeks {the original recipe, which I don't know where I found it says to stir it daily, but I didn't}.

Taste it to see if it is the acidity you like.  If it does, transfer it to a covered bottle or container for storage.  If not, leave it in the jar covered with the paper towel and band a little longer, checking every few days until you like the taste.

Enjoy!

Liquid Chai Concentrate

This is a great recipe for Chai Concentrate; it keeps for up to 6 months in the refrigerator; if it lasts that long for you.

This recipe makes about 1 1/2 cups, which is enough for about 28 cups of chai.

I found this recipe on OregonLive.com, published on December 1st, 2009; although I could not find the recipe when I went back to find it {I had printed it, thank goodness!}.

I have been using it in my coffee in the morning; although I keep forgetting to try it in my tea during the day.

Ingredients:
-14 ounce can sweetened condensed milk
-1 tsp sugar
-1 tsp ground cardamom
-1/2 tsp ground cinnamon
-1/2 tsp ground cloves
-1/2 tsp ground nutmeg

Process:
Mix all ingredients in an air-tight container.  Store in refrigerator.

To use with tea:
Brew a cup of strong black tea, add two heaping teaspoons of chai concentrate.  Stir until combined.

For chai coffee:
Add 1-2 teaspoons to a hot cup of coffee, stir to combine.

Enjoy!

Homemade Apple Brandy

This is a fun way to flavor your own brandy; I found the recipe from Taste of Home.  Its great on ice as a sipping drink.  

It is a little sweet for my tastes so I think next time I would cut the sugar to 3 cups; or maybe serve it with club soda or seltzer.

I think it would be great to make this with your home-grown apples or apples from a local orchard!

Ingredients:  {recipe makes about 2 quarts}

-4 cups sugar

-2 cup water

-4 lbs. apples {I used 11 average sized apples}, sliced

-1 liter brandy

-3 whole cloves

-1 cinnamon stick {about 3 inches long}

-Additional whole cloves and cinnamon sticks for storing, optional

Process:

1. In a large pan, combine sugar and water.  Bring to a boil to dissolve sugar.

2. Place apples {I started with only 9 of the apples, just to be sure the container wouldn't overflow from the liquids} in a large plastic or glass container {I used a gallon sized pitcher}.

3. Pour the brandy over the apples.

4. Add the cloves and cinnamon stick.

5. Pour in the sugar and water mixture.

At this point I squeezed in the remaining 2 apples I had saved.

6. Cover and let stand at room temperature for at least 2 weeks, stirring or shaking once a week.  {I just placed mine on a shelf in a closet off of the kitchen where I knew no one would knock it over.}

7. Strain brandy mixture; discard apples and spices {I composted mine}.

8. Pour into glass bottles {I used canning jars and the empty liquor bottle below}.

9. Place 3 whole cloves and 1 cinnamon stick in each bottle.  Enjoy!

White Sangria

Happy, happy Friday!  This was really great!  And very easy to make!  Enjoy!

Ingredients:
-1 cup unsweetened pineapple juice {I used 2 small cans which is a little bit more than 1 cup}
-1/4 cup lemon juice
-2 medium oranges, washed and sliced
-1 medium lemon, washed and sliced
-1 medium tart apple, washed and sliced {I used a Granny Smith}
-750 ml Riesling or other sweet white wine {you could also use Chardonnay or Viognier}
-1/4 cup triple sec
-2 cups lemon-lime soda {about 2 cans, use as much or as little as you like}


Process:
1. In a large pitcher, combine pineapple juice, lemon juice, orange and lemon slices; mash gently with a wooden spoon to partially crush fruit.
2. Add wine, triple sec and apple slices.
3. Refrigerate for 2-4 hours.
4. Pour into serving glasses over ice and top off with soda.
5. Enjoy!

Blackberry Brandy Sangria

This is a really great Sangria!  The blackberry brandy adds a great touch; you could probably use any flavor of brandy you like; maybe apple brandy or cherry brandy!?

This also makes an entire gallon of Sangria, so its prefect for get-togethers and easy to share with everyone!

Ingredients:
-1 large bottle of wine (or two 750 ml), Merlot or Cabernet Sauvignon {I used a white Merlot}
-about 1 cup blackberry brandy {or other flavored brandy}
-about 3/4 cup triple sec
-about 1/2 can frozen lemonade or limeade concentrate
-about 1/3 cup lemon juice
-about 3/4 cup orange juice
-1 lemon, thinly sliced
-1 lime, thinly sliced
-1 orange, thinly sliced
-big handful of maraschino cherries (leave the stems on)
-small bottle of club soda {you can use 7up or Sprite if you want it sweeter}

Process:
1. Combine all of the ingredients listed above, except the club soda.
2. Refrigerate for at least 4 hours, up to 1 day in advance of using.
3. Serve sangria over ice, topped off with as much or as little club soda you like.
4. Enjoy!

Peppermint Martini Jello Shots

I thought this sounded worth trying, although Tablespoon where I found the recipe had very mixed reviews.

It is recommended that you use a glass loaf or 8 x 6 inch pan/baking dish.

Ingredients:

-2/3 cup water

-1/3 cup sweetened condensed milk {many people that wrote review on Tablespoon thought this may have caused a weird constancy issue; I think next time I'll try vanilla or peppermint coffee creamer in it's place!}

-2 envelopes plain gelatin

-3/4 cup vanilla vodka

-2 tbsp white creme de cacao

-3 tbsp peppermint schnapps {or up to 4 tbsp, to taste}

-crushed peppermint candies or candy canes, optional

Process:
1. Pour water into a small saucepan; sprinkle gelatin over water and allow to soak for about 2 minutes.

2. Over very low heat, stir constantly until gelatin is dissolved, about 5 minutes.

3. Stir in sweetened condensed milk or creamer.

4. Remove from heat and add vodka, creme de cocoa and schnapps.

5. Stir well to incorporate.

6. Pour into pan and refrigerate until fully set, several hours or over-night.

7. To serve, cut into 1 inch squares; garnish with crushed peppermints just before serving.
8. Enjoy!

Peppermint Mocha Coffee Creamer

Yum, yum, yum!

This is oh so tasty!  And why not make your own coffee creamer?!  And its way better than the store bought creamer!  Plus its so easy!

I found the recipe from Alaska from Scratch, and its definitely a keeper!  Enjoy!

I doubled the recipe because I bought the large carton of half and half; and I'll be bringing it along for my holiday travels to share with the people I love!

Ingredients:

-3/4 cup water

-3/4 cup sugar

-1/2 tsp cocoa powder

-1/2 tsp vanilla extract

- 1/4 tsp peppermint extract

-2 cups half and half

Process:

1. Add water and sugar to a small saucepan over medium-high heat; stir until the sugar dissolves, about 3 minutes. {This makes a simple syrup.}

2. Remove from heat.

3. Measure out 1 cup of the simple syrup, discard any extra or save for another use {I had a perfect amount!}

4. Mix the cocoa into the hot simple syrup {if it cools you can end up with clumps of cocoa}.

5. Stir in the vanilla and peppermint extract.

6. Allow mixture to cool about 10 minutes then mix in half and half.

7. Stir well and store in the refrigerator in an airtight container.
8. Shake well before each use.
9. Enjoy!

You can even make a festive label for your homemade creamer, enjoy!

Alaska from Scratch says you can adjust this recipe to your preferences; if you like it less sweet you can add more half and half or less of the simple syrup.  Or make it more sweet by adding less half and half.  

I think its just perfect!!!

Homemade Nesquick

This is really great!  

No more buying the over priced Nesquick; now you can make it for much cheaper and you don't have to use as much because this just tastes so much more chocolatey!

I found this recipe here.  I made a quadruple batch so that we can have it on hand for a while.

Ingredients for a single batch:

-2/3 cup sugar

-1/3 cup cocoa powder {you could even use dark chocolate cocoa powder}

-pinch of salt

Process:
Combine all three ingredients and store in an airtight container.

*Tip:
To mix a cup...
1. Put a little bit of hot water (just from the tap is fine) in the cup, add your "Nesquick".  Stir to dissolve.

2. Top off with milk.
3. Enjoy!