French Apple Pie

It's apple season, and I just happened to find this super yummy recipe on a premade crust box! I tried it out- and it is fantastic! It isn't that hard to make, just takes a while to bake.

1 ready to bake pie crust
1/2 c. sugar
1/4 c. cornstarch
1/2 tea. nutmeg
1/4 tea. cinnamon
pinch of salt
6 c. cored, peeled and thinly sliced tart baking apples (about 4-5 med. sized- I used granny smith)

1 c. flour
1/2 c. brown sugar, firmly packed
1/2 c. butter

Place the premade crust in a greased pie tin. Preheat oven to 350. Mix sugar, starch, nutmeg, cinnamon, and salt in a small bowl. In a large bowl, toss sliced apples in with sugar/spice mix until coated. Spoon apple slices into pie plate

Then in the same bowl, combine flour and brown sugar. Blend in butter until crumbly. Sprinkle crumb topping over pie.

Yes, you'll be licking your lips too in no time! I kind of pat the butter/sugar crumble down like a dome on top.

Then bake for 1 hr. 30 mins. About 45 mins. into it, I cover the top with tin foil to keep from burning the crust.

I just hope I can have enough restraint to leave some for when the husband comes home. (ha! I'll have the pan cleaned and in the washer by then!)

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Chocolate cake cookies

Ok, so I have been a little 'MIA' in the cooking realm lately but this week I made these SUPER easy and YUY cookies (pics coming soon- as I find my camera cord- again- use your imagination) they are DIVINE and SO easy- Ashely I am sharing this for you! (They are not so friendly on the waistline- soooo indulge! they are worth it;) You will need:

1 box Devils food cake mix
1 stick of butter room, temperature
1 brick (8 ounces) cream cheese (I go for Philly, it just tastes better!) softened to room temperature
1 egg

Mix in a bowl until well blended- it gets pretty thick to I have to use a rubber spatula to get the dough 'unstuck' sometimes

Chill dough in refridgerater two hours (or more)but at least until well chilled- then preheat oven to 350 and bust out an ungreased cookie sheet. Get a shallow bowl and pour some powdered sugar in it. Then Scoop dough with spoon into balls (about poing pong size) and roll the ball in powdered sugar until coated- standard cookie sheet usually allows 15 to a sheet- bake for 12 min leave on rack a minute or two then move to cooling rack. These are good warm, better later when they cool and shockingly even BETTER the second day! seriously! ENJOY!!

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Cowboy Cookies

I made these cookies for my family reunion last weekend and I thought I'd share the recipe here. These are my husband's absolute FAVORITE cookies. The recipe comes from his dad and he won't let me make any other type of chocolate chip cookie because he is convinced that they don't even hold a candle to this recipe. Don't tell him, but I agree! It makes a ton so feel free to half the recipe. (sorry, no pictures)

1 cup shortening
1 cup butter
2 cups sugar
2 cups brown sugar
4 eggs
4 cups flour
4 cups oats
2 tsp vanilla
2 tsp soda
1 tsp baking powder
1 tsp salt
1 pkg (12 oz I think) semi sweet chocolate chips

Mix butter, shortening and both sugars together and blend well. Add eggs and vanilla. Mix all dry ingredients in a separate bowl and add to the wet ingredients. Add the chocolate chips last. Bake at 350 for 14 minutes.

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Smore Pie, Yeah BABY!

So I just tried out this new recipe a few days ago when we had friends over, and of course being me, I modified it the first time. It turned out super yummy!

Ingredients:

16 graham squares (crushed)

1/3 c. butter (melted)

1/4 c. sugar

3 c. marshmallows

1/2 c. milk

1 tub cool whip (8 oz, I used light, since everything else is so rich)

3 chocolate baking squares, melted (~6 oz)

1/2 package of cream cheese (4 oz)

*Mix graham crumbs, melted butter, and sugar. Press on the bottom and sides of 9 inch pie pan

*Mix marshmallows and milk in a large microwavable safe bowl. Microwave on high 2-2 1/2 minutes or until melted and smooth, stirring after 1 min.

*Refrigerate marshmallow mixture for 40 minutes or until completely cooled.

*Melt chocolate squares according to package directions, stirring occasionally.

*Mix chocolate into beaten cream cheese. Pour this mixture over the crust.

*Once marshmallow is cooled, gently stir in whipped topping (If the marshmallows got to stiff, like mine did, put them back into the microwave for 20-30 seconds), spread into the pie, over the chocolate.

*Refrigerate 2-3 hours before serving.

~There are a ton of toppings you could add to this to make it even more delicious. I just drizzled a little chocolate and caramel syrup over the top once dished out.

Nuts/berries/shaved chocolate would all be awesome as well.

This ended up very yummy, and quite rich, so we had smaller servings. That just means there's more for later, right!!?

If anyone is wondering, the original recipe didn't call for cream cheese and the chocolate was supposed to be from a candy bar, then chopped up into the marshmallow mixture. I went cheap at the store and bought the baking chocolate, thinking it would be melted anyway, and then didn't think it would work the way the recipe asked for it. So I decided to melt it, and added the cream cheese to keep it from hardening. I love when mistakes work out.

My favorite part about this recipe is it felt super fancy, but wasn't hard to make, and all of the ingredients are ones I have around the house anyway.

I hope you have occasion to enjoy!!

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White Chocolate Walnut Blondie Brownie with Maple Butter Sauce

Yes, it does taste as good as it sounds. This is a recipe that is very similar - if not better, to Applebee's classic dessert. I made the mistake of watching 8 episodes of "Cake Boss" and was craving a pastry pretty bad - so bad that the diet went out the window and the brownies went in the oven!

Ingredients for the brownie:
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract, or Maple Flavoring
1/2 cup white chocolate chips

Ingredients for the Maple Butter Sauce:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts (optional)

Directions for the Brownie:
Preheat oven to 350. Mix together the dry ingredients -flour, baking powder, baking soda, salt. Add chopped nuts. Set aside.

Melt butter, then add brown sugar and mix. Add egg and vanilla extract, blend well. Then add dry ingredient mixture a little at a time, mixing well. Stir in white chocolate chips.Spread in a 8 or 9 inch square pan. Bake 20 to 25 minutes or until a wooden pick inserted comes out clean - or with slightly fudgy looking crumbs. While it is baking - get things ready for the maple butter sauce.

This is what it looked like after I put it in the pan, and patted it down with a spatula. You can see how thick this batter is, it has a paste-like consistency.


This is what it looked like after baking. I didn't think I had any walnuts so I was going to make it without them, but then I remembered I did actually have some, so I kinda threw them on top half-way through baking.

Maple Butter Sauce Directions:
Combine maple syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, or sprinkle on top of dessert after serving.
Serve with vanilla ice cream and hot maple butter sauce drizzled on top.Note: Make sure you serve this with ice cream, as the brownie and maple butter sauce are very, very rich and you really need the ice cream to help balance it out. It is so good though - the brownie is chewy and gooey and the sauce is warm and melts the ice cream a little. These brownies are also really good on their own, without any sauce or ice cream. I think I will be adding these brownies to my Christmas baking list!

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Carb-Free, Sugar-Free, Vanilla Ice Cream

Unfortunately, not calorie-free. I am on a low-carb, sugar free diet right now, and I was craving ice cream. Instead of running to Cold Stone (I was halfway there!) I remembered a recipe I have for homemade ice cream and realized it could easily be adapted. I will post both recipes for you sugar lovers out there. Here is what you need for the carb-free, sugar free version:

1 quart half & half
1/4 pint heavy whipping cream
2 tsp vanilla extractdash of sea salt
30 Truvia packets , about 3/4 cup (VERY important - do not use any other artificial sweetener. Truvia comes from a plant called stevia, and does not have the nasty after-taste that many artificial sweeteners have. Do not use the Sun Crystals brand either. It is made from stevia too, but still has a gross after-taste. Truvia does not. It is the best I have found so far)

Mix all ingredients together in your ice cream maker and mix for about 40 mins or until it is the thickness you desire.

The verdict: It was very, very good. I was surprised at how good it tasted. It still has the homemade ice cream taste, and was smooth and creamy. My husband, who hates anything labeled "light" or "diet" even ate it and enjoyed it. My suggestion is to eat it with fresh strawberries on top - the tartness of the strawberries makes the ice cream even sweeter. Leftovers can be stored in the freezer in tupperware.


Sugar-Loaded and Carb-Plentiful version:

(This is also the full-serving sized recipe. I halfed the recipe when I did the lighter version since it does make quite a bit of ice cream.)

2 Quarts Half & Half
1/2 Pint heavy whipping cream
4 tsp Vanilla Extract
1 & 1/2 C Sugar
Dash of salt

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Coca Cola Freezer Cake

I am warning you. This is not a healthy recipe. Not by a long shot. Just looking at all the ingredients, I gained about 5 lbs. Chef beware.

 5 LBS!

 NO MORE FITTING INTO PANTS FOR YOU!

And ohmygosh is this the yummiest thing I've ever eaten. My apologies in advance. Those who make this, are about to become addicts.

Cake:
1/2 c. buttermilk
1 tsp. baking soda
1/2 lb. unsalted butter (two sticks)
1 c. Coca Cola- you can use caffeine-free if you deem necessary.
1/4 c. unsweetened alkalized cocoa powder. (I don't know what "alkalized" is, I just used the cocoa powder I found in the baking aisle)
2 c. flour
2 c. superfine sugar (Again, don't know what this is- I just used regular sugar)
1/2 tsp. salt
2 lrg. eggs
2 tea. vanilla extract

Preheat oven to 400. Grease 9x13 pan. Whisk buttermilk and baking soda in a small bowl, set aside.
Place butter, Coke, and cocoa powder in large saucepan and heat to a boil. (let the Coke sit out to become room temp for frosting)

In a large bowl, combine flour, sugar, and salt. Pour the hot Coke mix on top and mix on low for about 2-3 mins.

Blend in the eggs, vanilla, and buttermilk mixture. Batter will be thin and caramel colored.

Pour into the pan and bake for 20 mins. While it's cooking, get the things ready to make the frosting. Melt the butter and cocoa, and let cool. Perhaps even do some dishes while the cake is cookin'.

Frosting:
3 3/4 c. plus 2 tbl. (?) powdered sugar
large pinch of salt  (oh, crap... I just realized I forgot that one)
1 stick butter, melted and cooled.
2 oz. unsweetened chocolate, melted and cooled.
1 1/4 tsp. vanilla extract
6 tbl. room temp Coke

A couple minutes before the cake comes out of the oven, whisk butter and chocolate together and then blend in vanilla. Pour chocolate mix into large bowl of powdered sugar. Add Coke and beat to smooth. (use immediately!) Place large dollops on the hot cake and smooth. You want it to melt down into the cake. Let it cool completely and then store in the freezer.

EAT ME!

Ok- now I'm off for another plateful.

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James Beard's Blonde Brownies

I recently came across this recipe in a cookbook dedicated to brownies that my mom has had since I can remember. I was a true believer after I made the first batch. They are so yummy - especially served warm.

James Beard's Blonde Brownies
1/2 cup butter
5 oz white chocolate
2 cups sugar
2 eggs
1 tsp vanilla (I actually double this because I LOVE the taste of vanilla)
1 cup sifted flour
1/2 tsp salt
1 1/2 cups pecans or walnuts (I have made it with both, and I actually prefer the pecans, but go with whatever suits your fancy!)


1. Melt butter and chocolate in a saucepan over low heat.


2. Remove from heat, stir in the sugar, then beat in the eggs and vanilla. (IMPORTANT: Stirring in the sugar completely before adding the eggs helps to cool the butter/chocolate mixture, thus preventing the eggs from scrambling)
3. Quickly stir in the flour, salt and nuts to just lightly mix.

(sorry, this cutie is not currently available for hire)

4. Spread in a well-greased 9x13 baking pan.


5. Bake at 325F for 30 minutes. Do not over-bake or they will lose their chewy texture.
6. Remove from pan to a rack to cool. While still slightly warm, cut into squares with greased knife.

ENJOY!

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Ina Garten's Carrot Cake, Meet Paula Dean's Cream Cheese Frosting

A friend of mine referred me to Ina Garten's Carrot Cake recipe, & Paula Dean's Cream Cheese Frosting Recipe sounded DELISH so... here is a fav of mine... I've made it several times & it never lasts very long...

For the Cake:

2 cups granulated sugar

1 1/3 cups vegetable oil (I want to try this with Coconut Oil after all the talk of Coconut Oil on the blog)

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups plus 1 tablespoon all-purpose flour, divided

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1 cup raisins (I like the Golden Raisins)

1 cup chopped walnuts (I've also used Pecans, depends on your preference)

1 pound carrots, grated

1/2 cup diced fresh pineapple (I've used a can of crushed/diced Pineapple, drained... works just as well)

(I also add in shredded coconut, because... I love coconut!)

What to do....

Before you begin mixin':

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans (makes for easy clean up)

And now... for the Cake...

1. Beat the sugar, oil, and eggs together in the bowl, then add the vanilla.

2. In another bowl, sift together your dry ingredients... 2 1/2 cups flour, the cinnamon, baking soda, and salt.

3. Add the dry to the wet.

4. Toss the raisins and walnuts with 1 tablespoon flour, I do this in a sandwich bag.

5. Fold in the carrots, pineapple, coconuts and nuts to the batter... Do this based on what you want... i like lots of carrot and pineapple in mine, if you want less, add less... its all you!

6. Now... Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean (and enjoy the smell!! no scented candles needed). Allow the cakes to cool completely in the pans set over a wire rack.

And now, Paula.... For the Frosting:

2 (8-ounce) packages cream cheese, room temperature

1 stick salted butter, room temperature

1 (16-ounce) box powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans/walnuts

Mix it all, but the nuts...

The Grand Finale....

Frost the top of one of the cakes.... stack... lather that baby up in the cream cheese frosting... top with the nuts and.... HELLO added inches to your waistline! the extra time you'll need to spend in the gym is SO worth it.....

Thanks Ina, Paula & the Food Network!

The only picture I have of this cake is from my husband's birthday... and don't judge... I have none of my nice dishes, or cake plates, or anything here in Guam... All of my wedding presents are in Storage in AZ, so I'm cooking with the bare minimum

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