(Family Features) How you begin each day affects more than whether you make it to work on time. In fact, those early morning hours are often the foundation for your entire day.

Set yourself up for success with these tips to help you maximize your mornings. Whether you’re an early bird or a night owl, starting the day the right way can help you power through your to-do list.

Wake Up On Time
Set your alarm for a reasonable hour that gives you ample time to get ready for the day ahead. If you have a commute or children or pets who need attention, be sure to factor in time for unexpected events like traffic jams or accidents. Avoid setting your alarm early and hitting snooze repeatedly; the quality of sleep you’ll add is poor and you’ll likely end up feeling more tired than if you’d just risen with the alarm.

Get Your Body Moving
Even a light workout is a great way to rev up for a new day. Prioritizing your health to start the morning can put you in a healthier mindset. Completing a workout before the day is even fully underway gives you something to be proud of, which helps boost your mental well-being. What’s more, an early workout gets your blood pumping, which supports stronger cognition and produces more energy.

Treat Yourself
It’s never too early to give yourself a little TLC, and a delicious coffee-based drink is a great way to perk up your morning with a tasty treat. The best indulgent coffee beverages start with quality coffee. Consider options from Eight O’Clock Coffee, which has selected and roasted high-quality, 100% Arabica coffee for more than 100 years. The rich, smooth flavor means you can drink it black, but it’s also the perfect base for a decadent latte with maple and vanilla or a classic iced caramel macchiato.

Establish a Self-Care Routine
While you’re still working toward being fully awake, a routine that lets you dive into daily preparations on autopilot can be helpful. Making time to take care of yourself can give you greater confidence to tackle the day, so find a pattern that fits and run with it. Aside from basic hygiene, take time to moisturize your skin and apply sunscreen. Also build in time to focus on your mental health, whether you make some notes in a gratitude journal or meditate to manage stress.

Eat a Healthy Breakfast
Countless studies support the benefits of eating a nutritious breakfast. It’s good for your metabolism and digestive health. It also gives your body the fuel it needs to help you push through the day. You’re likely to think faster and be a more effective problem-solver when your body has proper nourishment. Eating early in the day also affects your mood; you’re less likely to be irritable if you’re not hungry.

Find more inspiration to perk up your mornings at eightoclock.com.

Maple Vanilla Latte

• 1 1/2 cups milk, divided
• 1/2 cup strong-brewed Eight O'Clock French Vanilla Coffee
• 1 tablespoon maple syrup
• 1/4 teaspoon vanilla extract
• ground cinnamon, to taste

1. In microwave, heat 1 cup milk.
2. Pour coffee into mug and, using milk frother, top with warm milk.
3. Stir in maple syrup, vanilla extract and cinnamon, to taste.
4. Using milk frother, foam remaining milk then add to mug.

Salted Caramel Macchiato Iced Coffee

• 1/2 cup Eight O'Clock Caramel Macchiato Coffee, chilled
• 1 cup milk
• 1/2 cup ice
• squeezable caramel sauce
• 1 pinch sea salt

1. Stir together chilled coffee and milk.
2. Pour over ice into glass.
3. Drizzle caramel sauce on top and sprinkle with sea salt.

Photos courtesy of Shutterstock

Source:

Eight O’Clock Coffee

(Family Features) While this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way.

Along with fall favorites like root vegetables, Brussels sprouts, apples and cranberries, kitchen staples like walnuts also have their own prime season. Walnuts harvested during autumn from the fertile soils of California supply more than 99% of walnuts in the U.S. and more than half of the world’s walnut trade.

Each harvest produces enough walnuts for you to enjoy the tasty and nutrient rich benefits year-round. Pro tip: Storing them in the fridge or freezer maintains freshness longer.

Welcome the flavors of fall with this Apple Pear Walnut Crisp and Pumpkin Walnut Sage Risotto, and find more recipes to celebrate the season at walnuts.org/fall-favorites.

Apple Pear Walnut Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

• 1 1/2    cups California walnuts, divided
• 1/4       cup all-purpose flour
• 1/3       cup brown sugar
• 1/2       cup quick-cooking oats
• 1/2       teaspoon ground cinnamon
• 1/2       cup butter, chilled and sliced into 1-tablespoon pieces

Apple Pear Filling:

• 3          Granny Smith apples, peeled and sliced into 1/4-inch slices
• 2          D’Anjou pears, peeled and sliced into 1/4-inch slices
• 1/2       cup granulated sugar
• 2          tablespoons cornstarch
• 1          teaspoon cinnamon
• 1/8       teaspoon salt
• 1          tablespoon lemon juice
• ice cream (optional)
• caramel sauce (optional)

1. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground.
2. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
3. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.
4. To make apple pear filling: Preheat oven to 350 F.
5. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
6. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish.
7. Sprinkle walnut crisp topping mixture over fruit.
8. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
9. Top with ice cream and caramel sauce, if desired.

Pumpkin Walnut Sage Risotto

Total time: 30 minutes
Servings: 6

Risotto:

• 6          cups vegetable stock
• 1/4       cup olive oil
• 1/2       large yellow onion, finely diced
• 1 1/2    cups Arborio rice
• 1          cup pumpkin puree
• 1/4       cup grated pecorino cheese

Walnut Sage Pesto:

• 2          cloves fresh garlic
• 1          cup California walnuts
• 1/2       cup fresh sage leaves, plus additional for garnish, if desired
• 1/2       cup grated pecorino cheese, plus additional for garnish, if desired
• 2          tablespoons olive oil
• kosher salt, to taste
• black pepper, to taste

1. To make risotto: In medium pot over medium-low heat, heat vegetable stock.
2. In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.
3. Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.
4. Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.
5. To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.
6. In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.

Source: California Walnuts

This ultimate fall dessert is filled with caramel sauce, topped with a fluffy cream cheese frosting and drizzled with even more caramel sauce. Family and friends can enjoy every morsel of this moist, autumn-themed cake.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Pumpkin Caramel Spice Cake

• Nonstick cooking spray
• 1          box spice cake mix
• 1          can (15 ounces) pumpkin
• 1          cup water
• 1/2       cup canola oil
• 3          eggs
• 1 1/2    cups caramel sauce, divided
• 1          package (8 ounces) cream cheese
• 2          tablespoons milk
• 1          cup powdered sugar
• 1          carton whipped topping

1. Heat oven to 350° F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.
2. In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.
3. While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.
4. In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.
5. Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.
6. Drizzle remaining caramel sauce over frosting.

(Family Features) Want to spend more time with loved ones this Thanksgiving? Ditch the perfectly timed oven schedule and put your slow cooker to work. It’ll deliver the familiar flavors of your favorite holiday stuffing, sauces and desserts in a new, more convenient way.

“Take advantage of the hassle-free slow cooker for sides and desserts and leave the oven free for your turkey,” said McCormick Kitchens Executive Chef Kevan Vetter. “Top a mixture of apples, brown sugar and cinnamon with seasoned oat crumbles for a warm Oatmeal Apple Cobbler – an ooey gooey dessert that will fill your kitchen with an irresistible, sweet and spicy aroma while it slow cooks.”

For more time-saving tips and recipes for your Thanksgiving feast, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

Slow Cooker Cranberry Sauce

Prep time: 5 minutes
Cook time: 3 hours, 45 minutes
Servings: 8

• 1          package (12 ounces) fresh or frozen cranberries
• 2/3       cup sugar
• 1          seedless orange, peeled and sectioned
• 2          McCormick Bay leaves
• 1          McCormick Cinnamon Stick

1. Place all ingredients in 4-quart slow cooker. Cover.
2. Cook 3 hours on high, stirring every hour. Uncover. Stir well.
3. Cook, uncovered, 30 to 45 minutes longer on high or until slightly thickened.

Slow Cooker Sausage Stuffing

Prep time: 15 minutes
Cook time: 1 hour, 25 minutes
Servings: 12 (2/3-cup servings)

• 1/4       cup (1/2 stick) butter
• 2          cups chopped celery
• 1          cup chopped onion
• 1/2       pound mild (sweet) Italian sausage, casing removed
• 1          cup Kitchen Basics Original Chicken Stock
• 2          teaspoons McCormick Rubbed Sage
• 1          teaspoon McCormick Crushed Rosemary
• 10        cups cubed French bread (1-inch pieces)

1. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until no longer pink, about 5 minutes.
2. Spray inside of slow cooker with no stick cooking spray. Add stock and herbs; stir to blend. Stir in bread cubes and sausage-vegetable mixture. Cover.
3. Cook 45 minutes on high. Uncover and stir. Cook, uncovered, 30 minutes longer.

Slow Cooker Oatmeal Apple Cobbler

Prep time: 15 minutes
Cook time: 3 hours
Servings: 10

Apple Filling:

• 5          medium Gala apples, peeled, cored and thinly sliced
• 1          cup firmly packed brown sugar
• 1/4       cup all-purpose baking mix, such as Bisquick
• 1          teaspoon McCormick Ground Cinnamon

Oatmeal Cobbler Topping:

• 1          cup all-purpose baking mix, such as Bisquick
• 1/2       cup quick-cooking oats
• 1/2       cup firmly packed brown sugar
• 1/3       cup granulated sugar
• 1/4       teaspoon salt
• 1/2       teaspoon McCormick Ground Cinnamon
• 1/2       cup (1 stick) cold butter, cut into pieces

1. Spray inside of slow cooker with no stick cooking spray. For the Apple Filling, toss apple slices, brown sugar, baking mix and cinnamon in large bowl. Place in slow cooker.
2. For the Cobbler Topping, mix all ingredients, except butter, in medium bowl. Cut in butter with fork until crumbly. Sprinkle over Apple Filling. Cover.
3. Cook 3 hours on high.

Slow Cooker Pumpkin Cake with Caramel Sauce

Prep time: 10 minutes
Cook time: 3 hours, 35 minutes
Servings: 16

Pumpkin Cake:

• 1          package (2-layer size) yellow cake mix
• 1          can (15 ounces) pumpkin
• 1/4       cup (1/2 stick) butter, melted
• 1/4       cup milk
• 2          eggs
• 2          teaspoons McCormick Pumpkin Pie Spice
• 1          cup chocolate chips

Caramel Sauce:

• 1          cup firmly packed brown sugar
• 1/2       cup heavy cream
• 1/4       cup (1/2 stick) butter
• 1          teaspoon McCormick Pure Vanilla Extract
• 1/2       teaspoon McCormick Pumpkin Pie Spice

1. Spray inside of 6-quart slow cooker with no stick cooking spray. For the Cake, mix all ingredients in large bowl. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
2. Cook 3 1/2 hours on low or until cake is almost set.
3. Meanwhile, for the Caramel Sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth.
4. Carefully remove slow cooker insert and place on wire rack. Pour 1/2 of the Caramel Sauce over the cake. Let stand 10 to 15 minutes to cool slightly. Serve cake with remaining sauce and ice cream or whipped cream, if desired.
5. Substitution: Use 1 cup chopped candy bars in place of the chocolate chips.

Source: McCormick

Add tasty, crunchy grapes to seasonal dishes

(Family Features) The holiday season is typically marked by gatherings of friends and family. Whether you’re hosting overnight guests, drop-in visitors or an important seasonal meal, taking a fresh approach to the menu can make the get-together more special.

As you prepare for the festivities, consider recipes that feature healthy ingredients such as versatile California grapes, which come in three vibrant colors – red, green and black – and can add a palate-pleasing crunch and plenty of taste to everything from main dishes to sides and even desserts. Heart-healthy grapes are also perfect on their own as a snack and their natural beauty can help enhance any table as an edible garnish or fresh centerpiece.

Using grapes as a featured ingredient in your holiday dishes can provide a fresh twist on seasonal dishes, such as this Grape Dutch Baby or these Roasted Brussels Sprouts with Grapes and Balsamic Glaze. For dessert, use the natural sweetness of grapes to create a smooth Grape Caramel Sauce that can be served as a topping for ice cream or other seasonal desserts.

Seasonal Entertaining with Grapes

While the beautiful, vibrant colors of grapes can add visual interest to recipes, they can also serve a variety of purposes when hosting:

• Grapes can make for easy decorations when placed in bowls, on platters or draped from a cake plate.
• Grapes can be “frosted” with sugar, spices and chopped nuts then served as a finger food or used as a garnish to decorate cakes, cookies, puddings, mousses and other seasonal desserts. Simply dip grape clusters in liquid gelatin then roll in your desired mixture.
• Grapes make for a quick and easy hostess gift. Wrap multi-colored grape clusters in tissue paper then place them in a basket or tin tied with ribbon.

Find more holiday recipes at GrapesfromCalifornia.com.

Roasted Brussels Sprouts with Grapes and Balsamic Glaze

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 1          pound Brussels sprouts, trimmed and halved lengthwise
• 2          tablespoons extra-virgin olive oil
• pinch of salt
• freshly ground black pepper, to taste
• 1          cup red California grapes
• 2          tablespoons ready-to-use balsamic glaze

1. Heat oven to 450° F. 
2. On baking sheet, toss sprouts with olive oil, salt and pepper, to taste, until sprouts are well-coated. Roast until deep golden brown, about 17-20 minutes, turning sprouts halfway through roasting. Stir in grapes and roast 3-5 minutes. Transfer to bowl and drizzle with glaze or drizzle platter with glaze and pile sprouts on top.

Nutritional information per serving: 150 calories; 3 g protein; 20 g carbohydrates; 7 g fat (42% calories from fat); 1 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 30 mg sodium; 4 g fiber.

Grape Caramel Sauce

Prep time: 5 minutes              
Cook time: 15 minutes
Servings: 6

• 1          pound green or red California grapes, divided
• 1          tablespoon lemon juice
• 3/4       cup sugar
• 1/4       cup water
• 1/3       cup heavy cream (optional)
• large pinch of salt
• ice cream

1. In blender or food processor, combine 12 ounces grapes with lemon juice and puree. Set aside. Coarsely chop remaining grapes.
2. In medium saucepan, combine sugar and water then bring to boil, stirring a few times. Simmer without stirring, brushing down sides of pot with brush dipped in water if crystals start forming. When mixture has turned deep, golden brown, remove from heat and whisk in pureed grapes until smooth sauce has formed. Turn on heat and simmer until mixture has reduced by one-third and forms smooth caramel sauce. Whisk in cream and salt; stir in chopped grapes and serve over ice cream.

Nutritional information per serving of sauce: 200 calories; 40 g carbohydrates; 5 g fat (22% calories from fat); 3 g saturated fat (14% calories from saturated fat); 15 mg cholesterol; 60 mg sodium; 1 g fiber.

Grape Dutch Baby

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 3          large eggs
• 2/3       cup all-purpose flour
• 2/3       cup low-fat milk
• 1/2       teaspoon vanilla
• 1/2       teaspoon salt
• 5          tablespoons unsalted
• butter, divided
• 2          cups red California
• grapes, halved
• 2          tablespoons brown sugar
• 1/8       teaspoon cinnamon (optional)
• confectioners’ sugar

1. Heat oven to 450° F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
2. With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
3. While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve. 

Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.

Source: California Table Grape Commission