Moving Day

The time has arrived folks. Tomorrow (or technically today) is the day. I will be moving to my home for the next year(ish)- I will be house sitting for that length of time. Pretty excited about having my own place. Packed yet? Absolutely not, ha. I mean, I think that's probably what I should have done during Christmas but then surgery happened and all that fun stuff, so here we are.
I am pretty excited about getting to have people over/play "Monica" (from Friends). OH. And I get my own kitchen.... I can feel lots of baking coming. And I am going to try to cook more as well. I even used one of my Borders gift cards that I got for Christmas on a new cookbook:

I so am ready for this new adventure :)

The Taste of Fall

Homemade applesauce simmering on the stove.

 

Core and coarsely chop two apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth.

(Taken from Apple Cider Doughnut Recipe by Food Network)

Pumpkin Pie Trifle

Ingredients

• 13 gingersnaps graham crackers
• 1 tablespoon unsalted butter, melted
• 3/4 cup plus 1 tablespoon confectioners' sugar
• 1/2 cup canned pure pumpkin
• Pinch of freshly grated nutmeg 
• Pinch of cinnamon or pumpkin pie spice if desired
• 1/2 cup white chocolate chips
• 2 cups cold heavy cream

Directions

Put graham crackers in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottom and about 1 inch up the side of a trifle dish with the butter. Add a few spoonfuls of crumbs roll them around the inside of the dish; pour out the excess crumbs and reserve for topping. Refrigerate the prepared trifle dish.

Put 3/4 cup confectioners' sugar, the pumpkin, and the nutmeg in a food processor. Pulse until smooth, about 1 minute.

Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.

Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Pour into trifle dish and refrigerate until ready to serve.

Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and beat until soft peaks form. Top the trifle with the whipped cream, reserved cookie crumbs. Sprinkle with nutmeg, cinnamon, or pumpkin pie spice if desired. 
 (Recipe Credit to Food Network: Taken from Pumpkin-Pie Parfaits Recipe)