Apple-Infused Bourbon Moscow Mules

If you're thirsty and you know it, clap your hands!

*clap clap*

We did it, guys! We made it through the ugliest election year ever and now, my goodness, we are going to have a cocktail. We deserve it.

Because it's November and we all have the holidays on our mind, I took the liberty of taking a classic cocktail (the Moscow Mule) and making it festive (by swapping vodka for apple cinnamon infused bourbon).

I strongly suggest you keep this recipe for Apple-Infused Bourbon Moscow Mules in your back pocket for any and all holiday gatherings this year. They are sweet and spicy and full of flavor. We are on a huge mule kick (HA!) right now as we just got ourselves a set of monogram copper mugs. Although they aren't essential to the drink, they do have a funny way of keeping your drink chilled for longer - science!

To start, we need to infuse our bourbon. I'm no bourbon expert, so I just use whatever bourbon I like to drink in cocktails. Start by slicing up 2 fresh apples (maybe from that apple picking reserve we are all desperately trying to get through) and splitting them between two mason jars. Nestle a cinnamon stick inside and grate in some fresh nutmeg and lemon zest. Cover with bourbon and marinate in the fridge 6 hours or overnight. Now you're ready!

As for the Moscow Mules, we absolutely need ginger beer. Ginger beer is less sweet and a bit more spicy than ginger ale. If you're a ginger lover like me, you are going to be obsessed with any and all cocktails that use ginger beer. A bit of fresh lime will also serve you well in your mule journeys. Tart, fresh, the perfect compliment.

So, not to be dramatic, but these bourbon mules taste quite a bit like pie. The more you drink, the more the ginger flavor comes through, cutting the sweetness in a very addicting way.

Cheers!

Apple Crisp!

I feel like Apple Crisp always warrants an exclamation point, so I have titled this delightful seasonal recipe: Apple Crisp! Woohoo!

If cool weather and changing leaves has you craving a warm and gooey apple dessert, look no further. This Apple Crisp is as traditional as it gets--and I mean that in a very, VERY good way. In fact, the base of this recipe is from the Joy of Cooking cookbook. I have mentioned this cookbook MANY times, and I cannot stress enough. It is truly a kitchen table.

It seems nowadays, anybody who can take a nice picture and write some basic recipes can have a cookbook, but the Joy of Cooking is SO MUCH more than that. It is the home cook's survival guide! From meat, to breads, to cookies, to vegetables--there is a recipe for everything (and this is totes NOT sponsored: I really truly live by this cookbook).

Also, sorry for saying "totes" back there...

Anyway, back to this sweet, cinnamon-y, crispy, gooey perfect fall dessert. It doesn't take much work, but it sure is a crowd pleaser. Might I recommend a scoop of good vanilla ice cream to tie it all together? My knees are weak at the thought.

The best apple crisp will be made with local apples freshly picked from the orchard. Whatever variety that may be, you are guaranteed to have a juicy, ripe and sweet apple. I used about 6 apples, but two of them were unreasonably large; I'd say you'll use about 8 average sized apples. I used a variety of McIntosh and Gala apples. I also enhanced the natural sweetness of the apples with a touch of sugar and a bit of freshly squeezed lemon and orange juice.

Let's not forget the second most critical part of an apple crisp; that is, the crisp. I went totally traditional--just a mixture of flour, brown sugar, cinnamon, nutmeg and cold butter. If your heart desires, you could also add in rolled oats for some added texture and nuttiness.

Dear apple crisp: get in ma belly!!

Apple Pie Oatmeal

Let's eat all the apples!

Have you been apple picking this season? I don't care if the internet declares apple picking a "basic" activity--it's fantastically fun and a tradition I am not willing to give up.

At what other time of year can you get 20 pounds of apples for two people and NOT judge yourself?

Besides eating an apple a day for the entire month of October, apple picking gives you the perfect excuse to get cooking with the freshest apples that the season has to offer. A fresh apple is the key to my Apple Pie Oatmeal. Imagine having dessert for breakfast. Well, I am here to make that dream a reality.

I suggest rolled oats or steel cut oats for this dish. They are nutty and rich and pair wonderfully with warm apples, cinnamon, and sweet honey. There is no refined sugar in this oatmeal, making it a deliciously guilt free breakfast you can enjoy all week!

I like to make a big batch of this oatmeal Sunday night, and warm up individual portions every morning. The oatmeal may get thicker the longer it sits in the fridge, but that's nothing a little almond milk can't solve. Simply warm the oatmeal in the microwave with a couple of tablespoons of almond milk until your desired consistency is reached.

May I recommend an extra apple slice or two, chopped pecans, an extra sprinkle of cinnamon and a dollop of vanilla yogurt for serving? Enjoy!

Cheddar, Apple, Bacon Grilled Cheese

Has everyone gone apple picking this year? We went a couple of weekends ago and we are STILL working on our peck of Macintosh and Cortland apples.

I've literally been eating an apple a day. Last week, I had two in one day. So many apples.

I made a cinnamon sugar apple cake that was just BANANAS good (or...apples good?) and I thought "Oh, apple cake? This is going to use up a whole bunch of apples and we won't have to worry about any of them going bad!"

Want to know how many apples that took? Two. Two medium apples. Not even the biggest in our peck. Ugh, ok. Time to get creative.

When I was younger, I always remember my dad putting a slice of cheese on his apple pie and shielding my eyes from the terror. It always struck me as the weirdest thing in the world, because obviously apple pie should be eaten with ICE CREAM, not cheese. Wrong dairy, pops.

Turns out my dad may have been onto something. Salty and sweet is a flavor combination that makes my knees go weak.

Here's an incredible lunch idea that is going to use up some of those extra apples and also make your taste buds sing. Cheddar, Apple, and Bacon Grilled Cheese is everything that is right in this world. Ooey, gooey white cheddar, crunchy bacon, crispy apples all sandwiched between two beautifully golden brown pieces of bread. It's your childhood lunchbox, elevated to the next level.

I recommend an apple that has some tart notes to its flavor but is still softly sweet. Nice and crisp, but with a tender skin. I mentioned how we have MacIntosh and Cortland apples -- these are great, and honey crisp apples would also work beautifully. Surely a Granny Smith apple would be OK, but I almost think it's TOO tart for this sammy.

I also slather some Sweet Potato Mustard onto these outrageously delicious sandwiches. This is a shameless plug for my friends over at Green Mountain Mustard who make delicious gourmet mustards out of Vermont. The sweet potato mustard is out of this world--I put it on everything! You can order online, but if you don't have this mustard, a good dijon will do the trick!

I have a feeling I will be buying more apples at the store once we have made it through our first bundle JUST so I can have more of these amazing grilled cheese sandwiches! Recipe below will make 2 sandwiches.