You make apples the star of this show. Choose the apple profile that appeals to your palate. From crisp and tart (think Granny Smith) to light and sweet (think Golden Delicious) there is an apple that fits whatever taste you are seeking. Pair the apples with a couple of oranges to add some smoothness and you will find a beverage superior to anything sold by the big box stores.

Just to be clear, this cider is more akin to the mulled cider that pops up in the fall. However, there is no alcohol in this recipe. In deference to my sister-in-law, I endeavor to avoid creating any item that might contain any alcohol. Generally, i will find a substitute for any spirits in a recipe. If you would like to take a deeper dive into all things Apple Cider, click here.

The post Apple Cider appeared first on Learning to Bake & More.

Promotion aside, this Cheddar Broccoli Soup is comfort food at its finest. The soup is packed with antioxidants and simply tastes great. There are no fancy ingredients. No strange equipment needs and the soup comes together easily. Set aside some time and make this soup today.

Cracker Crumbs for Cheddar Broccoli Soup:

• Avoid using shredded cheese. Commercially produced Shredded cheese is coated with agents to maintain its shape. Purchase block cheeses and shred them yourself. It is actually cheaper and has superior melting.
• Depending on your preference, you can use an immersion blender. Some folks prefer a smoother texture without chucks of broccoli.
• For some added protein, add some fried bacon into the mix.

The post Cheddar Broccoli Soup appeared first on Learning to Bake & More.

Whichever proves to be your favorite, these Peanut Butter Chip cookies are easy to make, they taste great, and makes enough to feed a crowd. They proved very popular with the crowd at a community yard sale recently. The cookies sold out half way into the yard sale. There are no exotic ingredients in these cookies; chances are all the ingredients are currently staples in your kitchen.

The recipe can be halved. Also, there is no need to use different kinds of chocolate. Macadamia nuts would make an excellent addition to the cookies and pairs well with the white chocolate.

Peanut Butter Chip Cookie Crumbles:

• Refrigerate the dough and try to keep it cold. This helps the cookies to keep their shape and prevents excessive spreading.
• Use good quality chocolate. I used melting discs for mine. It gives the cookies a rustic look.
• If you prefer a crunchier cookie, bake them for 13 or 14 minutes. Check them frequently as they could burn.
• I like to pulse my sugar through a food processor before adding the sugar. It seems to improve the absorption of the sugar.

The post Peanut Butter Chip Cookies appeared first on Learning to Bake & More.

The coaxing Winston to eat led me to develop a topper for his kibble. We tried canned food, which worked for about a day and a half. It is very easy to make and has no strange ingredients. And, I can attest that it tastes good; I have sampled the finished product. The Dog Food Topper can be customized. If you want grain free, make the recipe without the rice. Make sure to reduce the cooking time to reflect the absence of the rice. Proteins are interchangeable; sub in beef instead of turkey or organ meats. Add ingredients that reflect the tastes your canine loves or craves.

If you would like to treat your dog to some dessert, check out my recipe for Dog Ice Cream here. It is great as a treat for our fur babies on a hot summer’s day.

The post Canine Food Topper appeared first on Learning to Bake & More.

All these items come together with minimal equipment and effort. A bowl, a food processor (or similar gadgetry that can shred or dice), a measuring cup and spoons are all that is required. If the food processor is small (like mine), you can chop the fruit in two groups so you don’t overfill (and overwhelm) the work bowl of your food processor.

Keep an eye out when processing, I prefer my Cranberry Relish to be almost slaw-like. If you like your relish chunkier, go easy on the pulse button. Also, don’t add all the sugar in one go; if you have a sweet tooth, go for the gold and, if not, gradually add the sugar until it is sweetened to your liking.

If you like, since pulling together an entire dinner is time consuming, make this Cranberry Relish a day or two ahead of time. This will allow the fruit to macerate and the flavors to pull together. Just let it sit the refrigerator and let it develop undisturbed.

Some final thoughts:

If, like me, you wondered about the origins of cranberries and their place on our Thanksgiving tables, read a wonderful post from the folks at PBS.

One final word or two, the spices and sweeteners listed in the recipe are just my preferences. Make this Cranberry Relish your own. Make is sweeter or less so according to the feedback you get from your diners. Mix up the fruit. Add some cherries or mango to alter the flavor. Everything listed works for my family. Have fun!

The post Cranberry Relish appeared first on Learning to Bake & More.

When executing this Apple Bundt Cake with Cinnamon Icing dessert, the cinnamon drizzle icing is optional. The additional cinnamon in the icing cuts some of the sweetness of the cake and is linked here. The cake alone, though, will still please a crowd even without the added icing. The icing comes together easily. If you are looking to save time on Thanksgiving Day, make the cake a day or two ahead and keep it covered and refrigerated. The icing can be thrown together in a pinch as the finishing touch, if desired.

If, like me, you are ever the curious soul, click this link here for a deep dive into the humble Bundt.

Notes on Apple Bundt Cake with Cinnamon Icing:

• I tend toward being heavy handed concerning cinnamon. Increase or decrease the amount of cinnamon to suit your tastes.
• I used fuji apples. Alternatively, you could use granny smith, Braeburn, and Honeycrisp apples are all great choices.
• As noted above, this dessert will please a crowd even without the cinnamon icing. It does add to the presentation if you are looking for something to surprise your guests.

Make this Apple Bundt Cake with Cinnamon Icing for an upcoming dessert. You will not be disappointed. It is the perfect solution as a finale for your Thanksgiving dessert and, who knows, may make its way into becoming a Holiday tradition.

The post Apple Bundt Cake With Cinnamon Icing appeared first on Learning to Bake & More.

In a pinch, you can change up this recipe to suit your needs. Leave out the cinnamon and increase the vanilla to make a vanilla glaze. Further, increase the ingredient amounts to use on a sheet cake as a not-as-sweet alternative to American buttercream. Further, you can change the consistency of the glaze as needed. Substitute milk or water for cream to get a thinner and more translucent cinnamon drizzle icing. Using water will give you the thinnest glaze while using milk will give you a consistency somewhere between water and cream.

As mentioned earlier, this cinnamon drizzle icing recipe is versatile. In addition to the ability to change the flavor and the consistency, you can change the volume. Simply double or halve the ingredient list. Though, as always, in baking taste, taste, taste to ensure you are producing the correct flavor profile and consistency you desire.

Notes on Cinnamon Drizzle Icing:

• Using different liquids will result in different consistencies. Use whichever liquid works best for your preferences. Water, milk, or cream all work and produce different results.
• Play with flavors to pair with whatever bake you are producing. Add lemon or lime juice to produce citrusy notes. Consider replacing the cinnamon with chai spice to produce a different flavor profile for your bake. The flavor variations are almost limitless.
• This recipe is absolutely scalable. Double, triple or half it depending upon your needs.
• If you would like a deeper dive into icing and how cinnamon drizzle glaze came to be, please click here for more information.

The post Cinnamon Drizzle Icing appeared first on Learning to Bake & More.

I am not in favor of plying my furry companions with treats but this dog ice cream is an exception. It is packed with protein due to the content of protein within the Greek yogurt and the addition on natural peanut butter, this treat packs a protein punch. The yogurt also helps with digestion, it is loaded with beneficial bacteria for gut digestion. Additionally, bananas add fiber, potassium, vitamins B6, and vitamin C. All the preceding are beneficial for our pets well-being.

While on the subject of ingredients for this dog ice cream, please be certain to read the ingredient list for the jar of peanut butter you buy. Make absolutely certain that xylitol is not listed as an ingredient. Xylitol is highly toxic in dogs. Xylitol can pose serious issues for dogs such as liver damage, seizures, and death. Signs of xylitol poisoning in canines may include some or all of the following: vomiting, lethargy, seizures and, left untreated, possible death. If you would like more information, click here.

Dog Ice Cream Tips:

• I used a potato masher for the bananas. Alternatively, freeze your bananas with the skins. Let them thaw and they turn to mush (all within a banana skin container.
• When mixing, I used a hand mixer. A stand mixer with the paddle attachment should also work as well as a conventional blender.
• You can substitute plain Greek yogurt for the Vanilla yogurt. The same warning as peanut butter applies if you got the sugar-free route. Check the ingredient label for xylitol.

The post Dog Ice Cream appeared first on Learning to Bake & More.

Did you realize you, most likely, have the two ingredients you need to make your own homemade buttermilk in your kitchen right now? Milk and an acid (vinegar, lemon juice, lime juice, and even pickle juice will work). Combined correctly, you can save yourself a trip to the grocery store. It can also save you money since they rarely sell buttermilk by the quarter or half-cup. You are stuck, usually buying a pint or more.

If you would like to take a deeper dive and feel a need to know more, click here. It is all you need and more for all things buttermilk related.

I am not a math wizard. In order to save some brain overload, the following table breaks down amounts for recipes that call for measures less than a cup of buttermilk.

Homemade Buttermilk Table measurements for amounts less than one cup:

If using the above table, just remember to add the acid first and then add milk to bring the liquid measure to the desired amount (eg. – don’t measure out a 1/4 cup of milk and add an additional 3/4 teaspoon,)

Save yourself some money and stop buying buttermilk today. Also, in our era of sustainability, do your part – making your own buttermilk cuts down on the materials and resources required for buying, processing, and manufacturing buttermilk.

The post Homemade Buttermilk! appeared first on Learning to Bake & More.