We're all sad about the end of summer, but happy that fall is finally here! Our Itsa Girl Thing team can't wait to sink our teeth into our favorite fall treats. Here are some tasty treats that you can try to make at home.
Salted Caramel Popcorn
Ingredients
1/2 cup unpopped popcorn
kernels
1 tablespoon oil
1 cup salted butter
1 cup light brown sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon baking soda
1 cup whole almonds (optional)
Directions
- Preheat the oven to 300F and
line baking sheets with parchment paper.
- In a large, lidded saucepan, warm 3 kernels with the 1
tablespoon oil. If you don't have a pan large enough to handle about 12 cups of
popcorn, make in two batches
- Once those three kernels pop, add the rest of the corn
kernels to the pan and shake to coat with oil. Put the lid on the pan.
- Pop the corn, shaking the pan occasionally until the popping
slows.
- Empty the popped corn into a large mixing bowl, and try to
pull out as many unpopped kernels as possible so they don't end up in the mix.
- In a separate saucepan, melt the butter then mix in the
sugar, maple syrup and 1 teaspoon salt.
- Once the sugar is completely moistened, increase the heat to
medium high and bring the mixture to a boil then lower the heat to medium.
- Boil for 3-4 minutes without stirring.
- Add baking soda and vanilla to the caramel mixture, stirring
until you have a thick, even, glossy sauce.
- Slowly pour the caramel sauce over the popcorn, while
stirring the popcorn (it'll help to have two people). Optionally, add the nuts
to the popcorn at the same time as the caramel sauce. Continue to stir the
popcorn and the sauce until it's all well coated.
- Divide the popcorn between the two baking sheets and
sprinkle the remaining 1/2 teaspoon salt on top, then place in the oven.
- Bake for 30 minutes, stirring every 10 minutes or so.
- Allow popcorn to cool completely, or use buttered fingers to
clump the popcorn and nuts together to form bunches if desired.
- Enjoy!
Pumpkin Donuts with Sour Cream Glaze
Ingredients
Donuts:
1/2 cup canola
oil, plus more for greasing the pans
1 3/4 cups
all-purpose flour
1 teaspoon baking
powder
1 1/2 to 1 3/4
teaspoons pumpkin pie spice
1/2 teaspoon fine
salt
1/4 teaspoon
baking soda
1 cup pure
pumpkin puree
3/4 cups
granulated sugar
1/4 cup packed
light brown sugar
1 large egg
1 teaspoon pure
vanilla extract
sour cream glaze:
3/4 cups
confectioners' sugar
2 tablespoons
sour cream
1/4 teaspoon
lemon juice
Sprinkles
optional.
Directions
- Heat oven to 350* F. Lightly
oil two 6 compartment donut pans. Whisk together the flour, baking powder,
pumpkin pie spice, salt, and baking soda in a medium bowl. Set aside.
- In a separate
bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil,
egg, and vanilla. Add the dry ingredients and mix just until combined. Do not
over mix.
- Spoon 1/4 cup
batter into each compartment of the prepared pans. Bake until the donuts are
golden brown and spring back lightly when touched, 12-14 minutes, cool in pan
15 minutes. Then transfer to metal rack to cool completely.
- Whisk together
the confectioners' sugar, sour cream, and lemon juice in small bowl. Drizzle
over the donuts. Scatter on the sprinkles, and then add sprinkles if desired.
Let glaze completely set before serving.
Pumpkin Spice Latte
Yield: enough
pumpkin spice mixture for 7 or 8 homemade lattes
Ingredients
for the pumpkin spice
mixture
1 15-oz. can pumpkin
puree
2 c. whole milk
1/2 c. sweetened condensed milk
1/3 c. brown sugar
2 T. pure vanilla extract
1 T. cinnamon
1 tsp. nutmeg
1 tsp. ground dried ginger
1/2 tsp. ground cloves
1/4 tsp. allspice
to assemble the pumpkin spice latte
strong coffee
slightly sweetened whipped cream
cinnamon
dark chocolate shavings
Directions
to make the
pumpkin spice mixture:
- In a blender, combine all the
pumpkin spice mixture ingredients. Puree for about 30 seconds. If you want a
smoother mixture, puree for a couple minutes, or until the mixture is to your
desired consistency.
to assemble the pumpkin spice latte:
- Pour 1/2 cup
(more or less, depending on your preference) of the pumpkin spice mixture into
a large mug. Microwave for about 20 seconds, then add 1 cup of hot strong
brewed coffee and stir. Top with a nice lofty pile of sweetened whipped cream.
Sprinkle lightly with cinnamon. And if you're looking for extra deliciousness,
top with chocolate shavings. So pretty!
- Pour the remaining pumpkin spice mixture into a quart jar or similar sized
container and top with a lid. Store in the refrigerator. When ready to make
another drink, shake the jar well and repeat the assembly of the pumpkin spice
latte. The pumpkin spice mixture will keep well for up to 1 week in the
refrigerator
Sweet Potato Casserole Bites
Ingredients
Flaky
Phyllo Cups- (buy in frozen section)
1.5
cups mashed sweet Potato
.5
cup White sugar
tsp.
vanilla
1
egg
1/2
cp melted butter
1/2
cup brown sugar
1/2
cup chopped pecans
Directions
Filling
- Combine mashed sweet
Potato, White sugar, vanilla, egg and 1/4 cup melted butter
- Pour into the Phyllo cups
1/2 full.
Crust
- Combine
rest of the melted butter, Pecans and Brown Sugar.
- Sprinkle
over filling until fully covered.
Baking
- Bake
at 350 for 15-18 minutes
- Let
cool for 15 minutes.
