Autumn is all about cozying up next to the fireplace on a brisk night, preferably with a cocktail and holiday music playing, of course. We love apple cider, and this week we use it as the base of the perfect fall cocktail. It is paired with the whiskey or bourbon of your choice, topped with a cinnamon sugar rim, and garnished with apples and a cinnamon stick. This cocktail is sure to make any fall dinner party (or cozy night in) complete. Also, all of the ingredients are vegan. Cheers!
Ingredients (for one serving):
- 2 oz. whiskey/bourbon, I used Maker’s Mark (Bulleit is also delicious)
- 4 oz. apple cider
- 1 1/2 tablespoons white granulated sugar
- 1/2 teaspoon cinnamon
- 1 orange, sliced into quarters
- 1 apple, sliced thin
- cinnamon sticks
Note: You will have enough of the cinnamon sugar mixture and orange to make about four drinks, so you don’t need to increase those quantities for each serving.
First, mix the cinnamon and sugar in a small bowl. Pour the mixture on a plate or shallow bowl large enough to fit the glass in. Run the orange around the rim of each glass leaving a bit of juice. Place the rim in the cinnamon sugar mixture until well coated.
In a cocktail shaker, combine the whiskey, apple cider, and ice. Shake well. Pour into reserved glass.
Garnish with apple slices and a cinnamon stick. Turn on the holiday music and light the fireplace. Enjoy!
It seems that with cooler weather comes more hearty, substantial food. San Francisco has been feeling extra blustery lately, and these biscuits make a great partner to a fall soup or even a pasta dish. They are so tasty you can even eat them for breakfast- with an egg or tofu scramble and some veggies. Jess’s jalepeno-scallion cheesy biscuits would go great with a vegan chili or your favorite pasta. Also, Nikki shows you how to make a cheddar buttermilk biscuit reminiscent of an American classic, Red Lobster Cheddar Bay biscuits. Both recipes would make great additions to most dinners. In fact, they may not even make it to the table!
Click the continue reading link below to see delectable biscuits, two ways!
Every fall, our adorable mom sends us care packages full of seasonal baking accessories (thanks, mom!)- cupcake liners, sprinkles, you name it! This fall was no different, and one day after work we returned home to find an amazing care package packed to the brim. Growing up, the three of us would bake at least every week, always fighting over who got to lick the spoon. Our mom made baking a tradition for any occasion and it is still one of our favorite activities every time we are together. Now that Jess and I both live together in San Francisco and our mom is still back in San Diego, baking just isn’t the same without her! Her thoughtful care packages give us a way to include her in each cupcake and cookie even though she may be 500 miles away. We couldn’t wait to use these cute cupcake liners and fall sprinkles, and what better way to celebrate fall than with pumpkin cupcakes?! We are pumpkin obsessed around here, and wait patiently for autumn to arrive every year so we can use it in just about every recipe. This time, we include both vegan and non vegan versions with maple and cinnamon frosting. Enjoy!
Continue reading for both recipes!