fall Archives - Just J.Faye

caramel apple snack cake

November 17, 2015 by Jenna

I love caramel, apples, snacks, and cake, so a caramel apple snack cake just makes sense.

The cinnamon/caramel/apple flavor combination is essentially the epitome of fall. The smell of this snack cake baking in the oven will make you want to grab some friends, go on pretty fall walk, and jump in piles of crisp leaves.

Maybe those crisp leaves are now buried under a pile of snow?? A walk is still a good idea.

So go do that as these are cooling. Then when you come in you can enjoy a slice with mugs of steamy coffee and your favorite people.

To make these I took a basic blondie recipe (1 stick butter, 1 cup sugar, 1 egg, 1 cup flour) and added in some cinnamon, a shredded Zestar apple, and some caramel bits (these things). The moisture from the apple made these light and cakey rather than gooey and dense like blondies typically are.

Which is why I am calling it a snack cake.

Side note: Make sure to squeeze the excess moisture out of the shredded apple!

On a semi-related note, Katie and I had friends visiting this weekend from California (hi Ellie & Oliver!), so we drove towards the mountains for short, yet scenic hike at St. Mary’s Glacier. It was so, so beautiful. We took lots of pictures and stopped for lunch near the glacier. Naturally, I packed pieces of this caramel apple snack cake for dessert.

It was such a fun afternoon. I don’t think the beauty of the mountains will ever stop surprising me. Never, ever.

caramel apple snack bars

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

A snack cake full of all the best fall flavors: cinnamon, apple, and caramel!

Serves: 16 pieces

Ingredients

½ cup (1 stick) unsalted butter, melted
1 cup brown sugar
1 egg
1 ¼ cup flour
1 teaspoon cinnamon
1 medium apple, shredded (I used a Zestar)
½ cup caramel bits

Instructions

Pre-heat the oven to 350 degrees F. Line an 8x8” baking pan with foil and spray with non-stick spray.
Mix the melted butter, brown sugar, and egg together until everything is combined.
Stir in the flour and cinnamon until incorporated.
Fold in the shredded apple and caramel bits (saving a bit to put on top).
Place batter into the prepared pan and spread evenly. Sprinkle on the remaining caramel bits and a little bit of sea salt.
Bake for 30-35 minutes or until the center is set.
Cool completely in the pan, then cut and serve!

caramel apple snack cake caramel apple snack cake

Pumpkin Oreo Bars

October 6, 2015 by Jenna

I know for a fact that I am not the only one indulging in all the pumpkin spice things right now. It’s October. ‘Tis the season.

Soon we’ll be obsessed with cranberries and peppermint and gingerbread, so let’s soak up all the pumpkin while it’s seasonably appropriate.

Let’s be real basic.

Let’s make Pumpkin Oreo Bars.

Let’s can’t even.

And let’s not feel bad about.

These Pumpkin Oreo Bars are worth all the cliché’s. They are full of pumpkin and spices and are studded with black and orange Halloween Oreos.

What’s not to love?!

I’m dying.

The bars come together quickly with a couple of bowls and a spoon. Combine the dry (flour + spices), combine the wet (butter + pumpkin + sugar), then stir it all together with some festive Oreo chunks. It’s truly that simple.

The result is a pan full of pumpkin-y, spicy, moist, delicious bars that will make you want to tie your hair up in a high bun, put on your best flannel, throw on your Ugg’s, and go do any (or all) of the following activities: watch football, drink lattes, pick apples, see a scary movie, shop for a Halloween costume.

Go do it. I know you want to……………

Pumpkin Oreo Bars

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

These delicious bars are full of pumpkin, spices, and festive Oreos that will make you love fall more than you already do!

Serves: 16 bars

Ingredients

1 ½ teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon cloves
¼ teaspoon all spice
¼ teaspoon nutmeg
½ teaspoon baking powder
1 ¼ cup all purpose flour
½ cup butter, melted
¾ cup pumpkin puree
1 cup brown sugar
1 teaspoon vanilla
1 ¼ cup Halloween Oreos, chopped

Instructions

Pre-heat the oven to 350° F. Take two pieces of parchment paper and place them perpendicularly in an 8x8” baking pan. Leave some overhang so that the brownies can easily be lifted out of the pan.
In a large bowl, stir together the spices, baking powder, and flour. Set aside.
In a medium bowl, whisk together the melted butter, pumpkin puree, brown sugar, and vanilla until no sugar lumps remains.
Pour the wet ingredients into the dry ingredients and stir until incorporated.
Stir in the chopped Oreos.
Pour batter into prepared pan and bake for 30 minutes. Let bars cool completely before cutting.

Hearty, Healthy Pumpkin Soup

October 31, 2014 by Jenna

HAPPY HALLOWEEN! I have some orange soup for you to eat.

I know. It’s Friday and I never post on Fridays (not that you pay attention to my posting schedule), but I had the urge (and the time!) to tell you about this pumpkin soup.

So I am. Right now. On Friday. On Halloween. Talking about soup. Pumpkin soup. The soup I mentioned in my post yesterday.

The story: Tuesday night was cold and windy. The temperature had dropped 20 degrees from what it was on Monday. It was the perfect evening for soup, a big ole bowl of hot, comforting soup. So I made this and was super happy with my decision.

This soup has a pinch of spice, a dollop of sweet, and a handful of pumpkin. I will use these adjectives to describe it: simple, smooth, creamy, healthy, satisfying, hearty, filling, delicious.

Originally I tried to craft all of that into one sentence, but it was getting too long and run-on, so I went with the list. Good choice, I’d say.

As you could have inferred from the name of this soup, it is both hearty and healthy. The star of the show here is obviously the pumpkin (again, the name of the soup). This fruit is mega high in vitamins and anti-oxidants and also has loads of fiber. The coconut milk and almond butter offer lots of healthy fats and help make it surprisingly creamy and filling. Finally we get some health boosting benefits from all the spices. Ginger, cinnamon, and cayenne pepper are all great for easing digestion, improving the immune system, and reducing inflammation. As another added benefit, this pumpkin soup is oohhh soooo easy to make.

So you see I was not trying to trick you with the name of this soup. There is heartiness. There is health. There is pumpkin. It is a treat.

Trick or Treat? I choose treat.

Hearty, Healthy Pumpkin Soup

This pumpkin soup is surprisingly filling and is packed full of health benefits! Plus it is delicious, easy to make, and oh so comforting - perfect for a cozy fall evening.

Serves: 6 servings

Ingredients

1 cup yellow onion, diced
1 tablespoon olive oil
2 tablespoons fresh ginger, chopped
29 oz pumpkin puree (or 2-15oz cans)
32 oz low sodium chicken broth
14 oz can coconut milk
½ cup almond butter or smooth peanut butter
1 tablespoon cinnamon
½ teaspoon cayenne pepper
Suggested toppings: Greek yogurt, maple syrup, and pepitas

Instructions

Heat up a large saucepan on medium heat. Add the olive oil and onion. Season with salt and pepper. Sauté for 3-4 minutes until translucent.
Add the remaining ingredients and bring to a simmer.
Take the soup off the heat and use an immersion blender to puree. Alternatively, transfer the soup to a blender and blend until smooth. Use a towel to cover the top to avoid explosions.
Return the soup to the heat and cook for about 10 more minutes. Adjust the seasonings if needed.
Ladle the soup into bowls and serve with a dollop of Greek yogurt, a swirl of maple syrup, and a sprinkle of pepitas.

This was slightly adapted from Country Living.

Make this soup tomorrow after you go crazy on Halloween candy tonight. You will be full and satisfied and not even want any more candy. Except for maybe just that one last tootsie roll. Then on Sunday I’ll post a nice workout for you too.

Have a spooky, safe weekend!

jenna.faye.ivey