In Which My Addiction to Starbucks Spreads: Caramel Apple Spice Waffles

Mama and Papa Bear dig in! Family makes good food even better

So back in September when Starbucks mailed me a gold card, it became clear that I had a slight problem. That I am already almost at gold again for the year is almost alarming. It was probably about 5-6 years ago when my mom first tried a caramel apple spice from a Starbucks near the Eaton Center in Toronto. It was love at first sip. To the point that she finally bought a bottle of the syrup Starbucks uses and started making them for herself.

My certified coffee addict card. Thanks Starbucks. I feel the love.

My certified coffee addict card. Thanks Starbucks. I feel the love.

The best part of Christmas morning is always the big breakfast. We used to do pancakes but after my mom bought the family a waffle iron two years ago, waffles have become our thing. I normally make peanut butter banana waffles with mini peanut butter cups, but alas we had no ripe bananas. So I had to come up with something else.

A sliver of the Christmas decorations around our house. It's lovely. I'm so warm and fuzzy.

A sliver of the Christmas decorations around our house. It’s lovely. I’m so warm and fuzzy.

Fortunately inspiration struck when I realized that, horror of horrors, we had no coffee in the house. So I convinced my mom to take me to Starbucks on our way into the office. She off course, got a caramel apple spice, and the choir of angels began to sing.

Anyone who knows me knows that I eat A LOT of apples, and I will put cinnamon on just about anything for breakfast. So putting these in my waffles = yum. It’s not fall, so I guess it’s not really apple season, and for sure I cannot wait to try this with fresh from the orchard apples and cider. While I didn’t really have time (my parents were about to eat my hands they were so hungry) to caramelize some apples, these turned out fantastic. Nice and light with the perfect hint of warm caramel, cinnamon, and apples.

Super easy and super delicious, these are the perfect addition to brunch any day and what I love doing is splitting the waffles into quarters and freezing them, when you want waffles later, toast em lightly and yum any day of the week!

Enjoy these, and enjoy time with family! I am off to get my turkey on!

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Warm caramel, whip cream, apple cider in the waffles, does life get any better?

Caramel Apple Spice Waffles

Ingredients:

  • 2 cups + 2tbsp flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/3 cup oil (or melted butter)
  • 2 tsp cinnamon
  • 1 cup apple cider (room temperature)
  • 1 apple, peeled and grated
  • 1 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup Skor bits + extra for garnish
  • caramel sundae sauce
  • whipped cream

 

This waffle iron is my best friend

This waffle iron is my best friend

Directions: 

  1. Preheat waffle iron.
  2. Combine flour, sugar, cinnamon, and baking powder in a bowl and form a well.
  3. Beat eggs, milk, oil, cider, and vanilla in separate bowl.
  4. Pour into the well and beat until just combined. fold in Skor bits.
  5. Lightly oil the waffle iron, and pour waffle batter into the iron.
  6. Serve topped with whipped cream, caramel sauce, and more Skor bits.waffle stacks

For When You Can’t Decide Between Apple Pie and Apple Crisp: Apple Crumble Pie

My trip to the apple orchard and its consequences really weren’t thought through ahead of time, which left me with a bounty of apples. Very tiny apples. I have seen plums bigger than these apples. But I love apples, so it was all good, I just ate three at a time. Perfectly acceptable solution. After a week of this I still had 2/3 of a bag of apples to go, so I used a couple of them in the slow-cooker with a pork tenderloin and was still left with a plethora of apples. We had company coming, and I had a pie crust in the freezer begging to be used. The result – this delicious pie.

Don't drool on your keyboard.

Don’t drool on your keyboard.

Ingredients:

1 deep-dish pie shell (if you’re feeling ambitious you can make your own too)

Filling:

  • 5 cups apples, peeled and sliced thinly
  • 1 tsp vanilla extract
  • 1/2 cup oats
  • 1/2 cup packed brown sugar
  • 2 tbsp granulated sugar
  • 1 1/2 tsp cinnamon

Topping:

  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup oats
  • 1/2 cup flour
  • 1/2 cup cubed cold butter
  • 1/2 tsp cinnamon

Directions:

  1. Preheat oven to 375F.
  2. Mix all your filling ingredients in a bowl. If you like dishes, you may mix the sugars, oats, and cinnamon separately, but I am lazy and all about one dish things. If you have a bowl with a lid that’s even better – dump it all in there and shake it around.
  3. Add apple mixture to your pie crust.
  4. Mix everything for the topping together EXCEPT the butter. Once it’s mixed, add the butter, and then using either forks or a pastry blender, cut in the butter until you’ve got a crumbly mixture.
  5. Add the crumb mixture on top of the apples.
  6. Cover the pie with foil and bake for 25 minutes, then take the foil off and bake for another 25-30 minutes, until crust appears golden brown and delicious.

How to Make Your Lazy Self Look Good: Pork Tenderloin with Apples and Onions in the Slow-Cooker and Caesar Smashed Potatoes

Race Weekend struck me with another conundrum – how to feed the 11 people that would be at dinner, without turning this into a Thanksgiving or Christmas level meal. It was ALMOST fall, and cold enough for me to count it as fall – which meant I could now break out my slow-cooker. And you know, use up all those apples I got last weekend at the orchard. Since I was feeding so many people I used four tenderloins, totalling just over 2kg, since no one really made a pig of themselves as my mother would say, I ended up with almost an entire tenderloin extra, but if I had I few heartier appetites it would have been perfect. Below I’ve included the recipe to serve half that – about 5-6 people, but the general rule I go with is 1 tenderloin=three people-ish, depending on the size of the tenderloin. Since my slow cooker was full after all the tenderloins I had to do the potatoes separate, but they would have been delicious cooked in the slow-cooker as well and left whole. I had intended on roasting them, however, time got away from me and the potatoes became too cooked to effectively roast. And what do you do when life hands you over boiled potatoes? You smash those potatoes and add creamy things.

Ingredients:

Pork Tenderloin

  • 2 pork tenderloins (about 1 kg)
  • 1/2 onion, sliced thinly
  • 2-3 apples sliced into wedges (about 2 cups, but more never hurt anyone)
  • 1/2 tbsp dried Rosemary
  • 1/2 tbsp dried sage
  • salt and pepper, to taste
  • 1/4 cup water
  • 2 tsp cinnamon

Smashed Potatoes

  • 3 lb red skin potatoes (or any other potato), cut into chunks, skin on
  • 1/3 cup milk
  • 3 tbsp margarine
  • 2-3 tbsp Caesar dressing

How to Make this Deliciousness:

  1. Put half the onions at the bottom of the slow cooker.
  2. Rinse the tenderloins and add them on top of the onions. Sprinkle with rosemary, sage, and salt and pepper. We’re not aiming to blacken the tenderloins but it should be evenly dusted with rosemary and sage. Add the remaining onions on top of the tenderloins.
  3. Top with apples. Sprinkle the apples with cinnamon, again, dusting them, but evenly covered. Add water, and cover.
  4. Turn on low for 5-6 hours.
  5. About half an hour before you are ready to serve, start your potatoes. Boil until fully cooked, about 15-20 minutes depending on the size of your chunks.
  6. Drain and add to a bowl/serving dish. Mash up the potatoes.
  7. Add remaining ingredients and whip into the potatoes.

P.S. Sorry there’s no pictures of the steaming deliciousness – with a hungry horde of people here there was no time for photos, all I got was the aftermath photos – but send me yours and I’ll add them!

The Aftermath of the Potatoes

The Aftermath of the Potatoes

I swear it was prettier before everyone pulled the pork apart - but it goes to show how tender this comes out - you literally pull and it comes off, no knife required!

I swear it was prettier before everyone pulled the pork apart – but it goes to show how tender this comes out – you literally pull and it comes off, no knife required!