Hot Mulled Cider

September 30: National Hot Mulled Cider Day

We looked forward to the fall season when we lived in Illinois (2002-2007). Temperatures were cooler, the colors of the leaves were glorious and the local farms showcased their harvest of fruits and vegetables.

As soon as the seasons changed, we would visit Kuiper’s Family Farm and apple orchard in Maple Park, about a 45-minute drive from where we lived. Besides playing around in their pumpkin patch and buying organic produce in their shop, we sipped on some cider during their fall festivities. The hot drink kept us warm when it was cold!

Whenever we make hot mulled cider at home now, we remember the fun fall festivities we experienced in Illinois. Brew this heartwarming beverage to celebrate the arrival of autumn and to observe National Hot Mulled Cider Day.

Recipe

(Adapted from Southern Food via About.com)

Ingredients

• 2 quarts apple cider
• ¼ – ½ cup brown sugar
• ¼ teaspoon salt
• 1 teaspoon allspice
• 1 teaspoon whole cloves
• ½ teaspoon nutmeg
• cinnamon sticks (1 for simmering and extra for garnish)

Directions

In a large saucepan, pour the apple cider. Dissolve the brown sugar and salt. Bring to boil over medium heat.

Prepare the spices in a tea bag or ball by combining the allspice, cloves and nutmeg. Immerse the bag or ball into the cider mixture. Add a stick of cinnamon. Simmer for 20 minutes. Discard the spices and strain, if necessary. Serve hot in a mug and garnish with a cinnamon stick. Yield: 8 1-cup servings.

Notes

• For a spirited version of hot mulled cider, try hot mulled wine on National Hot Mulled Wine Day on March 3.

White Chocolate Cheesecake

September 23: National White Chocolate Day

We prefer dark chocolate over milk and white. But once in a while, we would indulge in white chocolate when chips are baked into cookies or melted and made into decadent desserts.

White chocolate is derived from chocolate but is mostly cocoa butter, sugar, milk solids and salt. The color is actually ivory or pale (butter) yellow. Most are made into candy bars and often used in recipes as a sweetening ingredient, coating or decoration.

We added white chocolate to a basic batter for cheesecake and it was a delicious, rich and creamy confection! White chocolate cheesecake is an appropriate sweet treat for celebrating National White Chocolate Day.

Recipe

(Adapted from Kraft Foods)

For the base crust

• ½ cup (1 stick) butter, softened
• ¼ cup sugar
• ½ teaspoon vanilla
• 1 cup flour

Directions

In a large mixing bowl, cream the butter with the sugar. Stir in the vanilla. Gradually add the flour and blend well until smooth.

In a 10-inch round springform pan, press the dough onto the bottom, using wax paper to even it out, if necessary. Bake in a preheated oven at 325 degrees F for 20 minutes or until the edges are lightly browned. Remove from the oven. While the base crust is cooling, prepare the filling.

For the white chocolate cheesecake filling

• 12 ounces white chocolate, melted (we used 2 boxes of Baker’s brand white chocolate squares)
• 4 blocks (8 ounces) cream cheese
• ½ cup sugar
• 1 teaspoon vanilla
• 4 eggs

Directions

In a microwave safe bowl, melt the white chocolate squares. Remove from the microwave and set aside to cool slightly. In another larger bowl, mix the cream cheese with the sugar. Avoid overbeating. Stir in the vanilla.

Mix in the melted white chocolate and blend until smooth. Beat in the eggs one at a time. Pour over the base crust. Spread evenly with a spatula.

Bake in a preheated oven at 325 degrees F for an hour or until the center of the cheesecake is almost set. The cheesecake will inflate when baking in the oven but will eventually deflate when cooling. Remove from the oven. Loosen the edges of the cheesecake with a knife or spatula. Place on a wire rack to cool completely. Remove the rim of the springform pan. Transfer to a cake plate or board. Brush off any crumbs and trim any uneven edges. Moisten fingers with a little water and press on the cracks to smooth the surface and sides, if necessary. Cover and refrigerate to set for at least four hours. Slice the cheesecake while it is still cold and firm, wiping clean the blade of the knife for each cut. Serve with a garnish of fresh raspberries and mint leaves (optional).

Notes

• Learn more about white chocolate from The Nibble.
• Check out other chocolate recipes by searching our blog.

Butter Pecan Cookies

September 21: Pecan Cookie Day

Islander’s favorite ice cream flavor is butter pecan. So it is no surprise that she likes butter pecan cookies, too. Not only do they taste great, but they contain just four ingredients and are so easy and quick to make. Butter pecan cookies are similar to shortbread and have a buttery-crumb texture. They are not overly sweet, which is nice so the nutty flavor comes through. And the vibrant cookie color adds a festive fall hue on a party (or personal) plate. As the summer ice cream season comes to a close, celebrate with an autumn, afternoon or anytime snack by baking a batch of butter pecan cookies for Pecan Cookie Day.

Recipe

(Adapted from Taste of Home)

Ingredients

• ¾ cup butter, softened
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 1 ¼ cup flour
• ½ cup pecan chips

Directions

In a mixing bowl, cream the butter, then add the butterscotch pudding mix. Blend well.

Add the flour. Fold in the pecan chips. Form the cookie dough into a ball. Pinch out 1 – 1 ½ -inch of the dough and roll into a ball. Place on foil-lined greased cookie sheets.

Flatten the balls with the bottom of a lightly-floured glass or with the palm of your hand. Bake in a preheated oven at 375 degrees F for 10-15 minutes. Remove from the oven. Cool completely on a wire rack. Yield: Approximately 2 ½ dozen cookies.

Notes

• For a nuttier or chunkier cookie, substitute pecan chips with coarsely chopped pecans.
• For a sweeter cookie, add ¼ – ½ cup toffee bits.
• Search our blog for other recipes containing pecans.