I know, I’m on a fall dessert kick, first with the last week’s warm Calvados apple galette, and now with a rice pudding! This rice pudding is special—it’s full of pumpkin spice goodness and it’s also ready in 30 minutes! Plus, it’s dairy-free and gluten-free, and doesn’t require the hours of stirring of traditional rice pudding methods. This pumpkin spice rice pudding is creamy, sweet, spiced, finished in a hurry, and absolutely delicious. It’s a dessert to enjoy warm on cold fall evenings!…
- 6 semi-sweet apples
- 1 cup of granola, either homemade or store-bought
- ½ cup of vanilla yogurt or Greek yogurt
- 1 cup of water
- 2 Tbsp. softened butter
- 1 Tbsp. flour
- 1 tsp. cinnamon
- 1 tsp. vanilla
- ½ tsp. nutmeg
- ¼ tsp. ginger
- ¼ tsp. nutmeg (You can also use 1 Tbsp. pumpkin pie spice and 1 tsp. cinnamon)
- ¼ tsp. salt
- Heat the oven to 375°.
- Combine the spices in a small bowl.
- Core the apples then set into a baking pan or casserole dish. Sprinkle the spice blend, salt, and vanilla on top of the apples, dot with small bits of butter, then pour the water into the bottom of the pan.
- Place the apples in the oven for half an hour to forty minutes, or until the apples are soft.
- While the apples are cooking, combine the granola with 1 tablespoon of butter and the tablespoon of flour with either a fork or your fingers.
- Take the pan out of the oven. The water will probably have evaporated, but if not, take the apples out and pour out the water. Put the apples back into the pan, fill with the yogurt, and top with the granola crumble mixture.
- Place the apples back into the oven for 10 more minutes, or until the granola crumbled mixture is cooked through (you’re cooking the flour and butter).
- If you’d rather not have the yogurt warmed, you can cook the apples and granola crumble mixture together, then pour the yogurt over top.
When you cook the apples the night before, make the granola crumble, add it and the yogurt to the apples and heat them for ten minuts! You’ll have a fun, decently healthy breakfast on the table in ten to fifteen minutes!
- Instead of apples, you can use pears
- To make this recipe gluten-free, you can use a gluten-free flour and a gluten-free granola.
- To make this recipe paleo-friendly, use a paleo granola and an alternative flour like coconut or cassava (almond flour probably would not work, however), and yogurt made with alternative milks.
- To make this recipe dairy-free, use yogurt made with alternative milks like coconut, almond, or cashew.
So, there you have a delicious fall breakfast or brunch, and the apples in the stores right now are so good and perfect for this recipe—nothing mushy or tasteless.
‘Till next time!
I’m all about Valentine’s Day this week, and so are my recipes! This recipe for roasted strawberries is perfect for almost any Valentine’s Day dessert, plus, it’s really easy to make. It’s sweet, tart, warm, and fragrant with a sticky, molten syrup. Roasted strawberries are an incredible topping for ice cream, cake, chocolate lava cake, zabaglione, mashed in a cupcake and topped with icing—it’s really up to your creativity.
And if you’re making a meal for Valentine’s Day, it’s a set-it-and-forget-it type of dessert. Once all the ingredients are made, just stick it in the oven. It will be done by the time you finish dinner and ready to be spooned whatever you choose. Plus, the sweet, bright, slightly tart smell will fill your kitchen with such a perfume!
The first ingredient is strawberries. This time, I used frozen strawberries. The strawberries at the store didn’t look very good and were expensive. Frozen strawberries are a good alternative because they’re usually picked at the height of the season and frozen immediately, preserving taste and quality (promise I’m not on the strawberry marketing board). The only thing is, frozen strawberries can be a bit tart and so the recipe requires some sugar. If the strawberries are sweet enough, you may not need any.
I also use balsamic vinegar. After reduction, it turns sweet but retains a bit of the acidic bite that plays nicely against the strawberries and sugar.
- ½ bag of frozen strawberries or a pint of fresh strawberries
- 2 tsp. balsamic vinegar
- 1 tsp. cinnamon
- ½ to 1 tsp. vanilla
- 1 Tbsp. sugar, if using frozen strawberries
- Preheat oven to 375°.
- Toss the strawberries together with the balsamic vinegar, cinnamon, vanilla, and sugar.
- Place the strawberries onto a baking sheet lined with foil or parchment paper and place into the oven.
- Roast the strawberries for 35 to 45 minutes, or until soft and dark with molten juice.
- Take the strawberries out of the oven and let rest for five minutes. Serve immediately or place, covered, in the fridge to reserve for later.
I have one more blog ready to go this week. I suppose I’m making up for the past two months (or trying to, anyway!).
I hope your week is going well so far. ‘Till next time!
So it’s May—can you believe it’s May? I don’t know about you guys, but May is always an extremely busy month for us: my niece’s birthday, my cousin’s birthday, my best friend’s birthday, my uncle’s birthday, my mom’s birthday. Not only that, but the weather is finally getting nicer and people want to start throwing barbecues. Also, of course, there’s Mother’s Day.
And one thing these events almost always have in common? There’s some dish somewhere that usually requires whipped cream, whether it’s under, on, or in (what’s Mother’s Day without French toast with whipped cream on top?). Let’s face it, most dessert-y things just taste better with a dollop of sweet, pillowy, freshly-whipped cream on top, like fresh summer fruit. And I’m not talking about the stuff out of the can or the tub….