7 pumpkins on mantle with welcome painted in silver (one letter per pumpkin)
I love fall. Even though you can hardly tell it is fall in Texas by the weather, October is full of autumn reminders. Football, pumpkin carving, halloween, hot apple cider and cool crisp mornings. Without fail, this season coaxes me into the kitchen to whip up a few of my favorite recipes. (free drink to the first to guess the font used on the pumpkins)

I wish I could just invite you all over for a cup of hot cider and a slice of my brandy pumpkin bread…but it seems the best I can do is share a new recipe with you.

Carmel Apple Cider

Cider

  • 1/4 cup heavy cream
  • 1/4 cup brown sugar
  • 3 cups apple cider
  • 1/2 cup water

Whipped Cream

  • 1/2 cup heavy cream
  • 1 tablespoon brown sugar

Cider

  1. Bring cream and brown sugar to a boil in a pan over medium heat.
  2. Stir in cider and water and raise heat to medium high.
  3. Heat just until cider begins to steam, about 4 minutes.
  4. Divide among 4 mugs, top each with 2 tablespoons of Whipped Cream

Whipped Cream

  1. In a small chilled bowl, whip cream with brown sugar until soft peaks form.

Now, I’ll just turn on the air conditioner so it is cold enough inside to drink the hot cider! Mmmmm, Troy, I’m still dreamin’ about the incredible gingerbread you made for me on Wednesday.