I’m at a loss for words trying to describe this apple cider bread. It was INCREDIBLE. My husband and I finished it off in two days between the two of us and I’m honestly considering baking another loaf. The bread is delicious at any time of the day, but I’d recommend eating it for breakfast with a hot cup of coffee or warming it up and slathering with a little butter for dessert.
If you want to get in the fall spirit, I highly recommend making these delicious apple cider cupcakes. They’re incredibly moist, full of flavor and easy on the eyes, too! They’d be the perfect addition to your Thanksgiving spread.
Considering it’s officially fall, I figured it was time to jump on the bandwagon and start posting some fall-inspired recipes. I was itching to make something with apple cider and landed on this cocktail. Although I’m not typically a bourbon fan, I’ve got to say, this drink was fabulous. And it came together SO quickly. Perfect for a get together or holiday!
I hope everyone had a wonderful Thanksgiving. I’m still recovering from all the turkey, gravy, mashed potatoes, dessert and copious amounts of wine. I’m honestly not sure how we were able to eat this decadent dessert after dinner, but who turns down a cake with bourbon as one of its primary flavors? Not me. Needless to say, this dessert is definitely making another appearance soon.
I meant to mention this last week, but my brother, Matt, just got engaged to his girlfriend, Vanya, of six years. I’m so incredibly happy for them and am looking forward to all that comes next!
I borrowed my neighbor, Debbie’s, Cooking Light magazine to copy some of the recipes. I found a cider-glazed chicken recipe, which looked absolutely delicious in the photograph. Even better, the dish required minimal ingredients and a short preparation time.
The original recipe called for Boil-in-Bag brown rice, but I decided to use regular brown rice, cooking it for about 40 minutes. I also only cooked two pieces of chicken, primarily because I did not realize four people were eating the dinner. However, I did double the sauce because the original recipe did not make enough. Next time I make this dish, I would cook four pieces of chicken and quadruple the sauce.
The tangy flavor of the Dijon mustard and the sweet and spice of the cider in the sauce tasted wonderful over both the chicken and rice. Browning the pecans and incorporating them in the brown rice was a simple way to dress up the taste and presentation of the average side of rice.
This dish provides fall/Thanksgiving flavors minus the calories and fat. Think of it as a healthy twist on turkey (cider chicken) and stuffing (pecan brown rice).