Hot Cinna-Apple Cider

Happy Monday all! It might be rainy and dreary out, but I've got a recipe to change that up! All week long, I will be sharing recipes that have been inspired by our most recent apple picking adventure. We brought home so many apples and something had to be done with them; so we baked, cooked, and canned. Now we have a handful of new recipes to share. I hope you love apples! 

It wouldn't be fall without cider. In fact it's one of my favorite parts about this cozy season, and I can't get enough of the hot apple aroma rising from my cup and the hint of cinnamon dancing on my taste buds. Husband and I have been buying gallons upon gallons of apple cider every fall for three years now and I don't see signs of it stopping. It's kind of a Hill tradition, to keep cider in the fridge all season long. 

When we aren't heating up a mug of it at home, I'm grabbing a caramel apple spice from Starbucks. It's the best treat, but an expensive one. So at the first signs of fall, or rather when the grocery stores started lining their shelves with cider, I decided to take a go at making a hot cider similar to the Starbucks version. It turned out just like I had hoped and you can find me making this fall treat at least a couple times a week. 

• What You'll Need
• 2 cups apple cider
• 4 pumps Starbucks caramel syrup (or another caramel syrup for drinks)
• 1/4 TSP cinnamon
• 1/4 TSP pumpkin pie spice
• Whip Cream (for topping)

• What You'll Do
• Combine the first four ingredients in a microwave safe glass. I use a Pyrex measuring cup for easing transfer into a cup. 
• Heat in the microwave for about two minutes, more if needed to reach desired temperature.
• Add whip cream to the top and sprinkle with cinnamon and pumpkin pie spice if you like!

**This recipe makes 16 oz., enough for a travel mug, or about half of a mug for two people.** If you have more time to make this hot cinna-apple cider, you could heat it on stove top on low to medium until it starts to boil. 

Turkey Burger Crock-Pot Chili

Autumn is officially here tomorrow!! And if we want to get really technical about it, Autumn rings in tonight at 10:29 sharp! Can you imagine my excitement?! In honor of my most favorite season change, I want to share a warm, hearty bowl of chili with you. This recipe is also in honor of my very favorite person, my husband, who will be celebrating his birthday this Thursday. So all week long I will be sharing his absolute favorite recipes! We're starting Monday off with this Turkey Burger Crock-Pot Chili, which isn't just the perfect combination of textures and spices, but is also healthy. It's a win, win in my book. Pair this with cornbread and you're in for a treat!

• What You'll Need

• 28 oz. can diced tomatoes
• 15 oz. can tomato sauce
• Two 5.5. fl. oz V8 low sodium vegetable juice
• 1 can black beans
• 1 can red beans (not to be confused with Northern beans)
• 4 oz. can chopped green chilies
• 1 small bag of frozen corn (add as much or as little of it as you like; I used the whole bag!)
• 1 lb. turkey burger
• 1 small onion
• 2.5 heaping TBSP chili powder
• 1/2 TSP garlic salt
• 1/4 TSP onion powder
• 1/4 TSP salt
• 1/4 TSP cumin
• Shredded cheddar cheese (for topping)
• Thinly slice shallots (for topping)
• Sour cream (for topping)

• What You'll Do
• Chop the onion up and sauté in very little olive oil; when they start to become translucent, add the turkey burger and cook until done.
• In the meantime, add all of the other ingredients into the Crock-Pot. 
• Once the turkey burger and onion is cooked, add to the Crock-Pot. Stir well.
• Set the Crock-Pot on high for 4 hours. 
• Top the chili with shredded cheddar cheese, sliced shallots, and sour cream!

For cornbread muffins, I go with Martha White's yellow cornbread mix; you'll just need 1/2 cup of milk and one egg. Instead of baking it in a 9x9 dish, I use muffin tins and bake them for 12 minutes. A slice of butter tucked into their middle and you're golden! I also insist you wear some type of flannel pajamas while eating this chili, because it just seems so appropriate!

Happy almost FALL!!!

Apple Crisp Crumble

Husband and I went apple picking last Saturday in Charlottesville at Carter Mountain Orchard. Although the day was foggy with slight overcast and some drizzle every now and then, it was just like fall. We loved it and have already talked about going back. You can see our adventures at the orchard tomorrow on Hill Collection!

From our trip we collected 51 apples and have decided that for the next week we will be making all kinds of apple desserts and maybe even apple butter this weekend. 

Last night we kicked off the apple baking escapades with a favorite of mine, apple crisp crumble. It is such a wonderful combination of textures: oats, apples, and flaky crust. This dessert is perfectly fall and I hope you enjoy it!

• What You'll Need
• For the Crust
• 2 1/2 cups all-purpose flour
• 1 TSP salt
• 1 TSP sugar
• 2 sticks of salted butter cut into small cubes
• 1 - 1 1/2 cups ice-cold water
• For the Crisp Crumble Topping
• 1 cup brown sugar
• 1/2 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1 stick of chilled, salted butter cut into small cubes
• For the Apple Filling
• 1/2 cup sugar
• 1 TBSP all-purpose flour
• 1 1/2 TSP apple pie spice
• 1/8 TSP salt
• 5 apples (if you want a thicker filling, then use more apples)

• What You'll Do
• For the Crust
• In a bowl combine the flour, salt, and sugar. Add the butter cubes to the mixture and with pastry blender or your hands, combine the butter and dry ingredients until it resembles coarse meal. A food processor can also be used. I chose to use my hands.
• Next add the ice water. More may be needed if the mixture is still crumbly. Add a little more at a time until the dough sticks together, without being too gummy/sticky. 
• Lastly, round and flatten the dough into a disk. Using a large piece of saran wrap, wrap the dough disk and put it in the fridge for at least an hour.
• After the hour has passed, spread all-purpose flour on the counter and roll the dough out to about 1/4 inch thickness. Place it in a 9 x 13 inch baking dish and cut off the excess/over-hanging edges. Crimp the edges of the dough with your fingers, around all sides.
• For the Crisp Crumble Topping
• In a bowl combine the brown sugar, old-fashioned oats, and flour. Next, just as with the crust, course the cubed butter into the mixture until the entire mixture is crumbly. Set aside.
• For the Apple Filling
• Slice the apples, removing the peel. For me, I like thin apples in desserts, so I sliced them accordingly. Leave on the cutting board and combine the sugar, flour, apple pie spice, and salt in a bowl, stirring well. Then add in the apples, mixing until the apple slices are coated.
• Put the apples in the pie shell that has been placed in the 9 x 13 baking dish. Then add the crisp crumble topping, pressing it down some so that it will stick to the apples. 
• Place the dessert in an oven set at 375° for 40 - 45 minutes. 
• If not eating right away, let it cool completely then cover with a lid/tin foil and store in the fridge. To reheat the dessert, turn the oven to warm and place the apple crisp crumble in for about 30 minutes.