BRYAN, Texas (KBTX) – Although it may not feel like fall outside, that doesn’t mean you can’t bring the feeling into your home. More specifically, into your kitchen. Lisa Fritz with the HEB Cooking Connection joined BVTM Friday to share some fall confection ideas. She showed how to make […]
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BRYAN, Texas (KBTX) - Although it may not feel like fall outside, that doesn’t mean you can’t bring the feeling into your home. More specifically, into your kitchen.
Lisa Fritz with the HEB Cooking Connection joined BVTM Friday to share some fall confection ideas.
She showed how to make a chai cold brew latte, an apple cranberry crisp, a pumpkin goat cheese crostini, and ravioli with better squash sauce.
You can watch Fritz walk through the recipes below.
Chai Cold Brew Latte
Ingredients:
- 1/2 cup Café Ole’ by H-E-B Nitro Cold Brew Coffee
- 1/2 tsp pure vanilla extract
- 2 H-E-B Chai Black Tea Bags
- 1/3 teaspoon maple or agave syrup, or sweetener of choice, optional
- Unsweetened almond milk, oat milk or dairy-free creamer
- Whipped cream and cinnamon for garnish, optional
Directions:
- Place two tea bags in 1 cup boiling water, let steep for 5 minutes. Discard tea bags and cool.
- Stir in vanilla.
- Combine coffee with tea, add sweetener if desired.
- To serve, add ice to a glass, then fill with coffee mixture, and add preferred milk. Froth first if desired.
- Garnish with whipped cream and cinnamon, if desired.
Apple Cranberry Crisp
Ingredients:
- 6-7 Granny Smith apples
- 1 (16 oz.) can whole berry cranberry sauce
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 cup nuts, chopped
- 1 cup rolled oats
- 1/3 cup packed brown sugar
- 1/3 cup all-purpose flour1 teaspoon cinnamon
- 1/4 cup butter, melted
- Vanilla ice cream or whipped topping, optional
Directions:
- Preheat oven to 375° F.
- For filling; peel, core, and slice apples.
- Cut slices in half; place in 9 “x 13” baking dish.
- Combine cranberry sauce, sugar, and flour; mix well.
- Pour cranberry mixture over apples; toss to coat evenly.
- In a bowl, combine nuts, oats, brown sugar, flour, and cinnamon.
- Add butter to dry ingredients; mix well.
- Sprinkle topping over fruit mixture.
- Bake 35-40 minutes or until fruit is tender. Serve warm with ice cream or whipped topping, if desired.
Pumpkin Goat Cheese Crostini
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 small (10-ounce) baguette cut into 1/2-inch-thick slices
- 4 ounces goat cheese or pumpkin goat cheese, softened to room temperature
- 4 ounces reduced-fat cream cheese softened to room temperature
- ¼ cup plus 2 tablespoons pumpkin puree
- 1 tablespoon pure maple syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- For topping:
- 3 tablespoons dried cranberries
- 2 tablespoons pumpkin seeds toasted and unsalted
- 1 tablespoon chopped fresh sage
Directions:
- Place a rack in the center of oven and preheat to 400° F.
- Line a large baking sheet with parchment paper.
- Lightly brush olive oil over both sides of the baguette slices.
- Arrange slices in a single layer on baking sheet.
- Bake for 5 minutes, then flip and continue baking until lightly golden and slightly crisp, about 5 additional minutes.
- Set aside to cool.
- In a mixing bowl, beat together the goat cheese, cream cheese, pumpkin, maple syrup, salt, pepper, and cinnamon until smooth and creamy.
- Taste and adjust seasoning as desired.
- Spread the crostini generously with the pumpkin mixture and top with mixture of cranberries, pumpkin seeds, and sage.
Ravioli with Butternut Squash Sauce
Ingredients:
- 2 tablespoons Rustico Unfiltered Extra Virgin Olive Oil
- 1 package H-E-B Chicken Sausage with Queso Poblano
- 6 oz. baby spinach
- 6 oz. cherry tomatoes
- 2 (8.8 oz.) packages Midtown by H-E-B Frozen Porcini Mushroom Ravioli
- 1 (24.3 oz.) jar Orti di Calabria Butternut Squash Pasta Sauce
- 2 oz. Parmesan Cheese, grated
Directions:
- In a large skillet, heat olive oil over medium heat for up to two minutes.
- Remove chicken sausage from casing and brown in skillet with spinach, about 5 to 7 minutes.
- While sausage and spinach cook, slice tomatoes lengthwise and set aside.
- Cook pasta in a separate saucepan according to package instructions, about 4 minutes.
- Drain and add to skillet along with sliced tomatoes.
- Toss to combine.
- Add pasta sauce and stir until well mixed.
- Heat through for up to two minutes to warm the sauce.
- Garnish with Parmesan cheese and serve.
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