Chocolate Peanut Butter Pie with Pretzel Crust

I'm not really a pie person.  But, there are a few times a year where it's practically required to make and/or eat pie. I grew up eating, and actually loving, lemon meringue pie.  I like a good pumpkin pie as well.  Come to think of it, maybe it's just the crust I can't get on board with.  Yes, crusts are beautiful and buttery and flaky, but to me, it's just plain, boring and almost tasteless.  I often just eat the filling right out of the shell.

Anyway, over the years, I've embraced pie more and more and have found my favorites that I can make over and over and genuinely enjoy.  Take this blackberry pie for example.  So good! And this egg nog pie, just in time for the holidays.

This pie today takes the cake!  It's everything you want in a dessert...chocolate, peanut butter, smooth and crunchy, salty and sweet.  The whole shebang!

Chocolate Peanut Butter Pie with Pretzel Crust
for the crust:
2 cups finely crushed pretzels (4 cups whole pretzels) 
13 Tbsp. butter, melted 
1/4 cup brown sugar 
1 9-inch deep dish pie pan 

for the chocolate filling:
8 oz. good quality dark chocolate (use a bar, not chips) 
16-20 large marshmallows 
1/2 cup milk 
1 cup heavy cream 
1 tsp. vanilla 

for the peanut butter whipped topping: 
1 cup heavy cream 
1/4 cup smooth peanut butter 
2 Tbsp. powdered sugar 
1/2 tsp. vanilla 


Preheat oven to 350 degrees F.

Combine all ingredients for crust. Press firmly into pie pan and bake at 350 degrees F for 10 minutes. Cool completely. 

In a double boiler over medium low heat, melt chocolate, milk and marshmallows. Whisk until smooth. Remove from heat and cool. Whip 1 cup of heavy cream until stiff and fold into cooled chocolate mixture. Fold in vanilla. Pour into cooled crust and chill. 

In a mixing bowl, whip remaining cup of heavy cream until stiff. In a separate bowl, whisk about 1/3 of the whipped cream into the peanut butter, powdered sugar and vanilla. Gently fold in the rest of the whipped cream. Spread the whipped topping on top of the pie and chill until ready to serve. 

Garnish with chocolate curls and crushed pretzels, if desired.

Lemon Cream Tart with Macadamia Nut Crust

I think lemon is one of those quintessential flavors of spring.  Maybe it's one of those flavors that you either love or hate.  But we just love it here! Especially when it comes in the form of dessert.  I decided to make this Lemon Cream Tart for Easter this year and it was delicious. The tart shell is salty and buttery, crispy and slightly sweet and made with roasted macadamia nuts (which I also love). The filling is a simple lemon curd mixed with fresh whipped cream.  What could be better? The combination is heavenly and it would make a lovely addition to any spring or summer menu.


Lemon Cream Tart with Macadamia Nut Crust
for the crust
1/2 cup macadamia nuts, roasted and salted
1 cup flour
1/3 cup powdered sugar
1/3 cup butter
1 Tbsp. cold water

for the lemon curd
zest of 3 lemons
1 1/2 cups sugar
1 stick unsalted butter
5 large eggs
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
1/8 tsp. salt

1 cup whipping cream, cold
1 Tbsp. powdered sugar
1 tsp. vanilla extract

fresh blueberries for garnish, if desired


Preheat oven to 375 degrees F. Put all the ingredients for the crust into a food processor fitted with a blade attachment.  Blitz until it resembles a coarse meal.  Press into a 9-inch tart pan and bake  for 11-13 minutes. Remove from oven and allow to cool completely.

For the lemon curd, add all ingredients into a medium saucepan.  Cook over medium heat until butter is melted, stirring frequently.  Increase heat to medium-high and cook until thickened, whisking constantly; about 8-10 minutes.  Pour into a bowl and cover with plastic wrap, pressing it down on top of the curd to prevent film from forming.  Chill in refrigerator.

When the curd and tart shell are cooled.  Make the whipped cream.  Pour cold cream into a mixing bowl.  Whisk on high until stiff peaks form.  Mix in the powdered sugar and vanilla.

To assemble the tart, mix 1 cup of the whipped cream with the chilled lemon curd. Pour into tart shell and freeze 2 hours before serving. Remove from freezer 5-10 minutes before serving and add fresh blueberries for garnish.  Keep leftovers covered in the freezer.

Egg Nog Cream Pie with Gingersnap Crust, Raspberry Sauce and Mascarpone Whipped Cream

Looking for a fabulous dessert to take to a holiday party this week?  Look no further! This Egg Nog Pie will knock the socks off your guests and leave them wanting more.

In my family we take egg nog very seriously. In fact my older brother uses the smallest glass possible to drink his egg nog so that the least amount is lost on the sides of the cup.  Whatever, I just drink it from the carton, haha! NO really, I do.  When I first got married and went to family Christmas parties on my husband's side, they always added sprite to their egg nog.  Not this girl, not the watered down version. I like it straight up.

So, as you can guess by the number of pie recipes on the blog, I don't do pie much.  It's not my favorite dessert, especially the fruit kind.  BUT, my husband loves it.  I've had several opportunities to go beyond my comfort zone lately and make pie and I think I might be getting into it.

At our church Christmas party this year there was a pie bake-off, so I decided to stretch my wings again a little.  I usually take this Egg Nog Gingerbread Trifle every year, also amazing, but since it was pie this year, I decided to turn that dessert into THIS pie.  You guys, SERIOUSLY. SO. GOOD!  And it even won best overall pie.  So, don't wonder what dessert to make this week, I've got you covered.



Egg Nog Cream Pie with Gingersnap Crust, Raspberry Sauce
 and Mascarpone Whipped Cream

for the gingersnap crust:
2 cups gingersnap crumbs
5 Tbsp. melted butter
2 Tbsp. sugar

for the egg nog custard:
1/2 cup plus 2 Tbsp. sugar
1/4 cup cornstarch
1/8 tsp. salt
1/2 cup heavy cream
5 large egg yolks, slightly beaten
2 cups good quality egg nog (not low fat)
1 tsp. vanilla extract
1/2 tsp. rum extract
2 Tbsp. unsalted butter

for the raspberry sauce:
6 oz. frozen raspberries
1/4 cup sugar
1-2 tsp, cornstarch

for the mascarpone whipped cream:
4 oz. mascarpone cheese
1/4 cup powdered sugar
1 cup heavy cream
1 tsp. vanilla


Preheat oven to 350 degrees F.

Combine gingersap crumbs, sugar and melted butter in a small bowl.  Mix until well combined.  Firmly press into a 9-inch pie pan.  Bake 10 minutes.  Cool on the counter.

In the mean time, prepare the custard filling.  In a medium saucepan, mix together sugar, cornstarch and salt.  Whisk in heavy cream, egg yolks and egg nog. Bring mixture to a simmer over medium heat, whisking constantly, until mixture becomes thick and smooth. This may take 5-10 minutes to thicken.  The finished texture will be very thick but not gelatinous. Remove from heat and stir in vanilla and rum extracts and butter.  Pour custard into pie shell.  Cover with plastic wrap, pressing it down against the custard so it doesn't form a skin. Refrigerate pie until it is completely chilled.

While pie is chilling, make the raspberry sauce.  Combine raspberries and sugar in a small saucepan and heat over medium-high heat 5-10 minutes until is becomes sauce-like. Whisk in cornstarch, making sure there are no lumps, and bring to a boil.  Boil about a minute until thickened.  Remove from heat and chill in refrigerator.

Make whipped cream just before assembling the pie.  With electric beaters, beat together mascarpone and powdered sugar. Add whipping cream and vanilla and beat until stiff peaks form.

To assemble the pie, spread cooled raspberry sauce over the top.  Then, either pipe or spread on the whipped cream.  Serve immediately or continue to chill until ready to serve.

Secret Mashed Potato Cinnamon Rolls

I don't know what it is about a fresh cinnamon roll that just gets me! That smell has got to be one of the best smells ever. I have to restrain myself every time I walk into IKEA because the smell hits you the second you walk in...and I don't even like their cinnamon rolls!

So after the feast that is Thanksgiving, I had NO intentions of making more food, let alone anything sweet.  But we had a bunch of mashed potatoes leftover and we just don't eat that much of them. So I decided to make cinnamon rolls!  Wait what...mashed potatoes = cinnamon rolls?

Yes!!  Mashed potatoes is the secret ingredient that makes these super light and fluffy. Add lots of butter and eggs and you've got a deliciously rich brioche-type dough that will melt in your mouth. This recipe comes from a family cookbook, so you know if grandma made it, it's gotta be good.

Secret Mashed Potato Cinnamon Rolls

for the dough:
2 cups scalded milk (whole), cooled to lukewarm
1 cup mashed potatoes
1/2 cup unsalted butter, room temperature
2 Tbsp. sugar
1 tsp. salt
1 1/2 Tbsp. yeast
5 eggs
7-8 cups flour

for the filling:
4 Tbsp. unsalted butter, softened
1-1/2 cups brown sugar
2-4 Tbsp. cinnamon

for the frosting:
1/2 cup unsalted butter, softened
5-6 cups powdered sugar
1-2 tsp. vanilla
2-3 Tbsp. milk
 
Pour lukewarm milk into the bowl of a stand mixer. Add butter, mashed potatoes, sugar, salt, yeast and eggs. Whisk well until incorporated. Switch to a paddle attachment or dough hook. Add about 4 cups of the flour and mix until incorporated then add 3 more (making 7) and mix again. If dough is extremely sticky, add flour a few tablespoons at a time until it looks right. Dough should be sticky but not so much that you can't handle it. Mix with dough hook for about 5 minutes. Remove dough and place in oiled bowl and let double in size.

Punch dough down and divide in half. Roll one half at a time into a long rectangle. Use your fingers to "SHMEAR" on half of the softened butter all over the top. Sprinkle on half of the brown sugar and gently pat down with your hand, then half of the cinnamon.  (I tend to be heavy handed with the cinnamon so go light at first if you'd like.)  Roll it away from you, stopping with about an inch left on top. Pull that part towards you, pinching it down. Use unflavored dental floss and pinch off rolls, about 1-1/2 inches thick. Place in greased cookie sheet or round cake or pie pans. Repeat with other half of ingredients. Let rise again until rolls fill out the pan. 

Once rolls have risen, preheat oven to 350 degrees F and bake for about 15-17 minutes or until golden brown on top. Allow to cool until just barely warm to the touch.  Glaze and cool completely.

For the glaze: Mix together softened butter, powdered sugar, and vanilla. Add milk a tablespoon at a time until you've reached desired consistency. Whisk glaze until smooth. Spoon about a tablespoon on each roll and spread around covering any exposed surface.


**NOTES: This makes about 2 cookie sheets worth of rolls, a lot! I love to make these in those disposable foil tins, they are kind of like pie tins but they have straight sides instead of slanted. You can find them pretty much anywhere, they're super cheap. I also like to make them in the tins because I can just give a whole pan away and not worry about getting it back. Great for neighbor gifts. You can also freeze them after the first rise, when you cut them into rolls and put them in the pans. It'll just take longer to thaw and rise all the way.

S'mores Layer Cake

Right before my birthday this year I posted on facebook a couple of times that I was getting ready to choose my birthday cake.  Usually it takes about a month (the time frame between my husband's birthday and mine) to decide but this year seemed busier than usual and my birthday was getting closer and I still didn't have a cake picked out.  SO, a week or two before my birthday hubby and I were out to a play and waiting for it to start so I whip out my phone and we scroll through alllllllll the cakes I have pinned (seriously there's a ton!).  When I saw this one, at the very end mind you, I knew it was the one.  I LOVE anything s'mores and this cake looked just absolutely delicious.  Plus, it's from Smitten Kitchen, so I knew I couldn't go wrong.

I was so, so happy with this cake!  Luckily I was able to share with a bunch of people, otherwise I would have been in BIG trouble.  I love how the cake tastes exactly like graham crackers and the ganache practically melts in your mouth, like it had been melted by the campfire.  I go for a classic s'more and to me that's only with milk chocolate, which it weird because otherwise I pretty much only like dark.  I really like the taste of Hershey's milk chocolate, that's what I always use when making s'mores.  Feel free to use something different but whichever chocolate you choose, make sure it's good quality.  Since the ganache is basically only cream and chocolate the flavor really counts.


S'mores Layer Cake
for the cake:
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
1 cup dark brown sugar
4 large eggs, room temperature
2 cups all-purpose flour
2 cups honey graham cracker crumbs (about 1 1/2 sleeves of crackers processed until it's a powder)
2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
2 cups buttermilk, well shaken and at room temperature

for the milk chocolate ganache:
16 oz good quality milk chocolate
1 1/3 cup heavy cream
pinch of salt

for the meringue frosting:
4 egg whites
1 cup granulated sugar
1/4 tsp. cream of tartar
1 tsp. vanilla extract

mini marshmallows, for extra garnish, if desired


Preheat oven to 350 degrees F.  Grease 2 9-inch round cake pans, line with parchment paper, then grease the top of the parchment. Set aside.

In a mixing bowl, whisk together flour, graham cracker crumbs, baking soda and powder, salt and cinnamon. In the bowl of a stand mixer, beat together butter and sugars until they are light and fluffy; about 2-3 minutes.  Add eggs, one at a time, beating after each addition.  Add the flour mixture alternating with the buttermilk, in three additions. Scrape down the sides and mix until just combined.

Divide the batter between the two cake pans and bake about 30-35 minutes, or until a toothpick inserted in center comes out clean.  Cool in pans about 10 minutes then remove from pans and cool completely on a wire rack.  Wrap each cake in plastic wrap and chill in refrigerator at least 30 minutes (I typically refrigerate overnight.) *NOTE: This cake is very soft and tender, especially when it's still a little warm. When lifting and wrapping the cake be very careful so it doesn't break.

To make the ganache place the heavy cream and salt in a sauce pan and barely bring to a simmer over medium heat.  Add the chocolate chips, cover and remove from heat.  Let sit 5 minutes.  After 5 minutes, remove lid and whisk until chocolate is completely incorporated and mixture is smooth and sheen. Transfer to a bowl and refrigerate until firm enough to spread on the cake.

To make the meringue frosting, place the egg whites, cream of tartar and sugar in a heat proof bowl.  Place over a simmering pot of water and whisk constantly for about 3 minutes, until sugar is dissolved and it's warm to the touch.  Transfer to the bowl of a stand mixer with a whisk attachment, or use electric beaters.  Beat until stiff glossy peaks form, 4-7 minutes then add vanilla and mix in.

To assemble the cake, remove from the fridge and unwrap.  Using a long serrated knife carefully slice each cake in half.  Place the bottom half of one cake on cake plate.  Spread with about 1/3 of the ganache.  Place top half on top of the ganache and then spread another 1/3 of the ganache over that.  Place the top half of the second cake top down over the second layer of ganache.  Spread with remaining ganache and place the bottom half of the second cake, bottom up, on the very top. Quickly do a crumb coat with the meringue and place in the fridge about 10-15 minutes to let it set a bit.  Bring it back out and generously frost the cake, with extra marshmallows for garnish, as desired.  Brown with a kitchen torch. Keep leftovers covered and refrigerated.



SOURCE: Smitten Kitchen Cookbook


Some of my other favorite birthday cakes:
Cherry Chocolate Cake (#1 FAVE made this so many times!)
Chocolate Raspberry Truffle Cake
Neapolitan Layer Cake
Snickerdoodle Cake
Sweet and Salty Cake

S'mores Trifle

 

When life gives you lemons you make lemonade right?  Well I say, when life gives you ugly chocolate cupcake you make trifle.  I have conquered a lot (relatively speaking) as a home cook/baker, but for some reason chocolate cupcakes, not chocolate cake, but specifically CUPCAKES just seem to evade me.  

This is not even the first time this is happened to me.  In fact, I think all the chocolate trifles I have made are a result of a failed chocolate cupcake attempt, except maybe this trifle (be still my heart). I should learn better.  

This year for my birthday I was really trying to be good, dessert-wise.  I have been limiting my sugar and only eating sweets once a week so I thought cupcakes would the perfect little heavenly bite, just enough but not overdoing it.  Then if I had too many leftover I could just give some away. 

Oh but no, those sunken chocolate cupcakes stuck all over the pan had to rear their ugly faces.  Really, I should learn.  However, it actually turned out good; making the cupcakes into a trifle.  I kept with the s'mores theme that I wanted (hello is it summer yet!!!)  and I ended up taking them to a church barbecue, and brought home NO leftovers.  Score!

You can thank me now for this, 'cause you'll have something to take to every gathering you attend throughout the summer.

S'mores Trifle
1 13x9 pan of your favorite chocolate cake (from scratch or a box), baked and cooled
3 cups graham cracker crumbs
1 12-oz bag milk chocolate chips (good quality)
1/2 cup heavy cream
1 bag mini marshmallows


For the milk chocolate ganache, pour chocolate chips out into a small mixing bowl.  In a small saucepan, heat heavy cream to just a boil then pour it over the chocolate chips.  Cover and let sit for 5 minutes.  Remove cover and whisk until smooth.

To assemble trifle, layer about half of the cake in the bottom of a trifle bowl.  Top with 1-1 1/2 cups of the graham cracker crumbs and drizzle 1/2-3/4 cup of the ganache.  Add about 1/3 of the bag of mini marshmallows. (You can toast the marshmallows if you want, I happened to use my kitchen torch but it isn't necessary.)  Repeat layers with remaining cake,  graham cracker crumbs, ganache and marshmallows.  (Note: you may not want all of the graham cracker crumbs or ganache, you can use personal judgement there. I also reserved a tiny bit of crumbs and ganache to for garnish.)

To toast the top layer of marshmallows there are a few ways it can be done.  The easiest way would be to use a kitchen torch.  You could also put the whole bowl under the broiler (after you add the marshmallows) in the oven for about 3-4 minutes watching very closely; and you may have to take out the top rack as trifle bowls tend to be on the tall side.  The last way you could toast the marshmallows would be to lay them out on a large baking sheet, put them under the broiler for 3-4 minutes then remove them from the oven, allow them to cool then transfer them to the trifle and garnish as desired. 

Enjoy!

Cake Batter Scones

Celebrating birthdays is just about one of my favorite things to celebrate.  Although my husband isn't much for celebrations, I still try to make a big deal for the rest of us.  My go-to birthday breakfast is usually these Cake Batter Pancakes, but this year I wanted to try something different.  It's no secret that I love scones (thirteen recipes on the blog to be exact) so I thought cake batter flavored scones would be perfect for a birthday breakfast.  While there is no actual cake batter in the dough, you better believe they taste EXACTLY like birthday cake and practically melt in your mouth!  They had me swooning.  I may have eaten one...or three.

Cake Batter Scones

for the scones:

2 cups all-purpose flour

1 Tbsp. baking powder

1/4 cup sugar

1/2 tsp. salt

5 Tbsp. unsalted butter, cut into pieces

1 cup heavy cream

1 tsp. vanilla extract

1/2 tsp. almond extract

1/2 cup rainbow sprinkles (or less if you want)

 

for the icing:

1 cup powdered sugar

1-2 Tbsp. milk

1/2 tsp. vanilla extract

extra sprinkles for garnish, if desired

Preheat oven to 425 degrees F.

In a food processor fitted with a blade attachment, add the flour, baking powder, salt and sugar.  Pulse a couple times to blend.  Add butter and whiz until mixture becomes a coarse meal.  Alternately you could use a pastry blender or two knives to cut butter in.

In a separate bowl, add heavy cream, vanilla and almond extracts and stir briefly to combine.  Add flour mixture to bowl, along with sprinkles, and stir until a dough forms (it will be crumbly).  Turn onto a lightly floured surface and knead gently, only about 3 or 4 times. Do not over-work or dough will be chewy.

Divide dough in half and gently pat out into about a 6-inch circle.  Cut into 6-8 wedges and place on an ungreased cookie sheet or cookie sheet lined with a silicone baking mat. Repeat with other half of dough.  Bake in preheated oven about 12-15 minutes or until lightly golden.  Remove from oven and cool on a wire rack.

Make icing by whisking together powdered sugar, milk and vanilla.  Once scones are cooled, drizzle icing over the top, add more sprinkles if desired, and allow to set. 

Chocolate Coconut Bread Pudding

Here in Utah we have a local favorite place to eat called Kneaders.  It's kind of a bakery/cafe type that's real homemade.  A few years ago I stopped in to one of the locations and decided to try their German Chocolate Bread Pudding, because I have a hard time resisting things with chocolate and coconut, and I was in heaven!!  It was one of the most delicious things I have ever tasted.  I have only been back once to have it again and I have sorely missed it. 

When we moved to our current house I decided to give it a try at the one closer to us, but it was not the same.  Needless to say, I was disappointed but I set out, bound and determined, to make my own that was equally delicious.   I searched for a while but was never satisfied with what I found, until one day I was back in to Kneaders for lunch.  I got the girl behind the counter chatting about the bread pudding and she gave away some of the secrets about each of their flavors.  When she mentioned that the chocolate coconut one was made with croissants it was like a light went off in my head.  That was what I needed to finish my recipe that I had started.

So, without further delay, I give you this delicious dessert you are sure to crave as much as I have.

Chocolate Coconut Bread Pudding
4-5 large croissants, day old (*I always look for them first on the day-old bakery rack, you'll get them cheaper too!)
1/2 cup full-fat coconut milk, plus more for drizzling
3/4 cup half and half or heavy cream
4 eggs
1/3 cup sugar
1 tsp. vanilla (can add a drop or two of coconut extract if you want more coconut flavor)
1/2 cup semi-sweet or dark chocolate chips, plus more for sprinkling
1/2 cup shredded, sweetened coconut
shaved coconut for garnish, if desired


Spray a 9-inch or similar baking dish with cooking spray (I happened to use an 8.5x11-inch baking dish). Cut croissants into chunks and place in prepared baking pan.  Sprinkle 1/2 cup chocolate chips and 1/2 cup shredded coconut over the croissants.  Shake the pan a little so they can distribute a little.

In a mixing bowl, whisk together milk, cream, eggs, sugar and vanilla.  Pour over the top of croissants, pushing them down into the milk mixture a little bit to get them soaking it up.  Let it stand about 10-30 minutes.  Preheat oven to 350 degrees F.

Bake in preheated oven about 25-30 minutes.  *Optional: While bread pudding is baking, put a handful of shaved coconut in a skillet and toast until lightly golden.  Set aside.

When bread pudding is done cooking, remove from oven and sprinkle a small handful of chocolate chips over the top as well as the toasted coconut. Allow to cool.  Serve warm with an extra drizzle of coconut milk, if desired.

One Bowl Brownies (AKA: The Baked Brownie)

For years, my go-to treat, when I needed a chocolate fix or even just a sweet fix, was brownies, and not the scratch kind.  I used brownie box mixes forever, mostly because of convenience, but also, I was hard-pressed to find a homemade recipe that was as thick and fudgey and ooey-gooey as the box mix kind. By the way, if you're more of a cake-like brownie lover, this may not be the brownie for you. 

I was SOOOO excited when I found this recipe a few years.  Not only did they fit my high expectations for a homemade brownie, they were so easy and I only had to dirty ONE bowl.  SCORE! If you've never checked out the Baked Cookbook you should.  It has some amazing dessert recipes that are a little off the cuff.  Amazing.

So, if you're in the mood for a quick treat this weekend, whip these up in your favorite mixing bowl and just try and wait until they are cool enough to dig in...I dare ya.


The Baked Brownie
3/4 cup flour
1/2 tsp. salt
5.5 oz dark chocolate, chopped (I like to use Trader Joe's Pound Plus bars)
1/2 cup butter, cut into chunks
3/4 cup granulated sugar
1/4 cup brown sugar
1 Tbsp. cocoa powder
1 tsp. vanilla
*3 eggs


Preheat oven to 350 degrees F.  Grease an 8 or 9 inch baking pan and set aside.

In a microwave-safe bowl, place butter and chopped dark chocolate.  Microwave on 50% power, 30 seconds at a time, stirring after each interval, until smooth.

Add sugars, cocoa powder and vanilla and whisk to combine.  Make sure mixture isn't too hot, then add eggs and whisk to combine again.

Sift in flour and salt.  Stir until just combined.  Pour batter into prepared baking pan and bake 28-30 minutes, rotating pan half way through baking time.  Brownies are done when toothpick inserted in center comes out just the tiniest bit sticky.

Place brownies on a wire rack until completely cooled.


*If doubling recipe for a 9x13-inch pan, only use 5 eggs.

SOURCE: Slightly adapted from Baked: New Frontiers in Baking, by Matt Lewis & Renato Poliafito  

Pumpkin Cinnamon Rolls with Apple Cider Glaze

Cinnamon rolls and soup. Yep, that's what I start craving when it starts getting cold and gloomy outside.  I think I've already made cinnamon rolls like four times in the past couple of months!!  Luckily I have great neighbors that are willing to take them off my hands so I don't eat them all!

You probably remember reading last month on my facebook page that I like to try new kinds of cinnamon rolls every October.  Pumpkin rolls definitely AREN'T a new concept but I can't believe I haven't made them until now and let me tell you I may just have to make them again. Soon.

I had some fresh apple cider in the fridge so decided to use that in the glaze but if you don't have any, feel free to use any of the options I listed at the end of the post.

Pumpkin Cinnamon Rolls
for the dough:
5 cups flour
1 1/2 Tbsp. yeast
1/2 cup sugar
2 tsp. salt
1 tsp. cinnamon
pinch of cloves
pinch of nutmeg
1/2 cup butter, softened
3 eggs
1 cup pumpkin puree
1/2-3/4 cup whole milk

for the filling:
1/3 cup butter, softened
1 cup brown sugar
1 tsp. cinnamon
pinch of nutmeg
pinch of cloves
1 cup chopped pecans, plus more for garnish

for the glaze:
1/2 cup butter, softened
1/2 cup apple cider (fresh is best)
2-4 Tbsp. whole milk
~ 4 cups powdered sugar
pinch of apple pie spice


To prepare the dough, place flour, yeast, sugar, salt and spices in a mixing bowl fitted with a dough hook.  Pulse to combine.  In a small mixing bowl, whisk together butter, eggs, pumpkin and milk and add to the mixing bowl with the dry ingredients.  Mix on medium speed for about a minute, then check to see if dough looks right (it should be a little sticky, more so than bread, but not incredibly and definitely NOT dry).  Mix for about 5 minutes.  Remove dough and place in an oiled bowl, cover and let rise until doubled in bulk.

Divide dough in half and roll out into a long rectangle.  Mix together filling ingredients, except pecans.  Spread half of the butter across the dough, leaving about an inch on the upper edge.  Sprinkle half of the filling over the dough and about half a cup of pecans.  Roll dough away from you, stopping at the edge to pull it over towards you and sealing it shut.  Slice into about 1-inch slices either with a knife or a clean piece of floss. Place rolls into prepared pans. Repeat with other half of dough and filling.

*Grease your pans.  Depending on what kind of pans you use and how thick you cut your rolls will determine how many pans you need.  I used 4 9-inch rounds and a lasagna-size tray this time. 

Cover rolls with a light tea towel and allow to rise until almost doubled.  Preheat oven to 375 degrees F and bake rolls for 13-15 minutes or until lightly golden.

Allow rolls to cool.  Prepare frosting.  Whisk together butter, cider, milk,  pie spice and enough powdered sugar to reach desired consistency; start with 4 cups.  Slather on cooled rolls and garnish with extra chopped pecans, if desired.


*For an alternate frosting, substitute the apple cider for milk, omit the apple pie spice and add either vanilla or maple extract. OR, you could also substitute cream cheese for the butter if you prefer cream cheese frosting.

Biscuits and Peach Jam Ice Cream (Jeni's CopyCat)

If you haven't heard of Jeni's Splendid Ice Creams it's worth a look into!  My friend introduced me to her ice creams last summer and I almost immediately bought her book, Jeni's Splendid Ice Creams At Home.  The ice cream flavors are so unique and so delicious, and her method gives you thick and creamy, yet scoopable ice cream.  Love it!

So, this flavor you see above is a only available for a limited time in Jeni's scoop shops and online because, obviously, fresh summer peaches are only available for a limited time as well.  The flavor profile: buttermilk ice cream swirled with peach jam and crumbled biscuits. I knew I could hack it.

The verdict: Well, I don't know exactly how Jeni's tastes but I think I nailed it pretty good.  It's seriously fabulous.  The ice cream base has just a hint of buttermilk, making it slightly sweet and tangy.  The peach jam is incredibly easy, infused with bourbon vanilla, and the biscuits add yet another dimension of flavor and texture.


Biscuits and Peach Jam Ice Cream
for the ice cream:
1 1/2 cups whole milk
2 Tbsp cornstarch
2 oz. (4 Tbsp) cream cheese, softened
1/8 Tbsp. fine sea salt
1 1/4 cup heavy cream
2/3 cup sugar
2 Tablespoon light corn syrup
1/4 cup buttermilk

1/2 cup Vanilla Bourbon Peach Jam
1 cup biscuits, cut into small chunks

Mix 2 tablespoons of the milk with the cornstarch in a small bowl and make a slurry.  In a separate bowl, whisk the cream cheese and salt until smooth; it may help to microwave the cream cheese for 5-10 seconds first so you don't get any lumps.

Combine remaining milk, cream, sugar and corn syrup in a medium saucepan and bring to a boil over medium-high heat.  Boil for 4 minutes.  Remove from heat and gradually whisk in the cornstarch slurry.  Return pan to heat and bring to a boil.  Cook, stirring constantly, until slightly thickened; about 1 minute.  Remove from heat.

Gradually (AKA: very slowly!!) whisk the hot milk mixture into the cream cheese until smooth.  Add the buttermilk and blend well.  Pour into an airtight container and chill overnight or until completely cooled.

Pour ice cream base into freezer canister and freeze according to manufacturer's instructions.  Pack the ice cream into a freezer-safe storage container.  Stir in biscuits, then drop jam by the spoonful and gently swirl, trying not to fully incorporate the jam into the ice cream.  Place in freezer until firm.


SOURCE: Ice cream base from Jeni's Splendid Ice Creams at Home

Homemade Peach Pie with Vanilla Bean Crust

So, apparently August was National Peach Month.  Had no idea.  Peaches are just about my favorite thing to eat in the summertime.  I usually buy a bushel of local peaches every summer to can and freeze but this year they kept evading me!  Finally I got my hands on some and couldn't wait to bring them home.

So, after I took care of most of the peaches I asked my husband if he wanted me to make anything special with them. He immediately went to pie.  Surprised?  Not a bit.  He likes pie, I don't so much, hence the lack of pie posts on the blog.  However, it is my duty to be a good wife and actually bake him what he wants once in a while.  So, I happily obliged.

I get a bit obsessive when trying to find a recipe, because it has to be PERFECT!  This time was no exception, I think I combined about three recipes to get what I wanted.  The result: hubby loved it! The crust was nice and flaky with just a hint of vanilla bean and the filling was every bit as it should have been; soft, juicy peaches, nice warm spices and slightly sweetened.

Since I don't do pie, the crust kinda freaks me out.  Obviously I wanted it to look perfect but since I hardly ever make it, I have little experience.  Instead of lopping one whole crust on the top and pinching and pressing until it could get it to look right, I decided little circles would be perfect and a little unique to boot.


Peach Pie with Vanilla Bean Crust
for the crust:
2 cups flour
1 tsp. salt
3 Tbsp. sugar
1 cup unsalted butter, chilled and cut into cubes
1/2 cup ice water
1 Tbsp. vanilla bean paste (or 1 vanilla bean, scraped)

for the filling:
8 cups fresh peaches, peeled and sliced
1 1/2 Tbsp. fresh lemon juice (about 1 small lemon or 1/2 a large)
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
pinch sea salt
3 Tbsp. flour


1 Tbsp. milk
Coarse sugar, for sprinkling


In a food processor fitted with a metal blade, combine the flour, salt, sugar and chilled butter.  Pulse until mixture resembles a coarse meal.  Transfer to a mixing bowl.  Add ice water and vanilla bean paste. Fold dough until it comes together and forms a ball.  Don't work it too much or it will turn out chewy.  It's ok if there's a few crumbs, just press it into the dough.  Divide the dough in half and form two discs. Wrap in plastic wrap and refrigerate for at least an hour.

When ready to bake, preheat oven to 425 degrees F.

In a large mixing bowl, add peaches, lemon juice, sugars and spices, salt and flour.  Stir to combine.

Roll out each disc of dough into about a 13-inch round.  Lay the first one into the pie pan, cutting off any extra and fluting the edges.  Pour the pie filling on top of the crust.  Using a cookie cutter or whatever you can find, cut small circles, about 1 1/2-2-inches, from the second round of dough and place them on top of the filling, in concentric circles.

Brush the top and edges of pie with milk and sprinkle with coarse sugar.  Place pie pan on a cookie sheet and put in the oven.  Bake for 20 minutes.  Reduce heat to 375 degrees F and continue baking another 40 minutes or until filling is bubbling and crust is slightly browned.

Remove from oven and cool on a wire rack at least 3 hours.



Source: Crust adapted from Hot Polka Dot, and filling adapted from Sift and Whisk.

S'mores Fudge Bars

I obviously didn't get enough s'more goodness on National S'more day last week.  I just had to tempt fate and make these dang things. Then I went and figured out how many calories were in each one...yeah, don't do that!

These are seriously one of those things are are just soooo good, but you really should just stop at one.  They are sweet and rich and perfect!

Each layer has it's own deliciousness about it.  The graham layer is buttery and slightly salty and, of course, crumbly and crunchy.  The chocolate fudge layer is smooth and milk chocolaty.  I highly suggest you get Hershey's brand milk chocolate so it has that quintessential s'more taste.  The marshmallow layer is homemade goodness that far surpasses the store bought stuff.

The hardest part about making these s'mores bars is waiting until they are completely set!  If you try to pull them out of the pan too early, the chocolate will start to seep out.  I put mine on the counter first, then got impatient and put them in the fridge, then finally couldn't hardly stand it any longer and threw them in the freezer!!


S'mores Fudge Bars
for the graham layer:
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
1/2 tsp. salt

for the chocolate layer:
2 cups Hershey's milk chocolate chips
1 14-oz can sweetened condensed milk

for the marshmallow layer:
3/4 cup sugar
1/2 cups light corn syrup
1/4 cup water
1/4 tsp. salt
2 egg whites
1/4 tsp. cream of tartar
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees F.  Line a 9-inch square baking pan with foil and spray with cooking spray.

Combine all the ingredients for the graham layer and press it into the baking pan.  Bake for 10 minutes.

While graham layer is baking, combine milk chocolate chips and sweetened condensed milk in a medium saucepan.  Heat, over medium-high heat, stirring frequently, until completely melted and smooth.  Immediately pour over graham layer.

In a mixing bowl, fitted with a whisk attachment, whisk egg whites and cream of tartar until soft peaks form.

In a small saucepan, combine the sugar, corn syrup, water and salt. Boil until candy thermometer reads 240 degrees F.

Turn mixer on low and slowly drizzle syrup into the bowl.  Once it's all added, scrape down sides and turn mixer to medium and beat another 5-7 minutes or so, until mixture is thick and glossy.  Add vanilla in very last.

Spread fluff on top of chocolate layer and smooth with off-set spatula.

Turn broiler on and place pan first on bottom rack of oven for 2-3 minutes, or until puffy and getting light brown-don't take your eyes off the oven!!!  Move the pan up to the top rack and let it finish browning another 30-60 seconds or so.

Cool COMPLETELY!!  This may take several hours depending on your method of cooling.  Using the foil, pull bars out of pan and cut into about 1 1/2 in squares.

Bars will keep in an airtight container on the counter for 2 days or 5 days in the fridge.  Store any leftover fluff in the fridge for up to 2 weeks.

SOURCE: Cookies & Cups

Chocolate Raspberry Truffle Cake

This was my birthday cake this year and I'd say I spoiled myself!  I haven't indulged this much in a long time! But birthdays for me are that time of year where you can break all the rules, eat whatever you want make it all about YOU.  It's ok for one day a year....tomorrow I can go back to everything being about mostly everyone else (just fine by me), and eating more green things than brown (aka chocolate).  In my defense I did drink a green smoothie today AND ate a green salad as my dinner...so it all balances out right?

So, I think I actually wanted to make this cake for my birthday two years ago but it didn't happen, and last year either, so this was the year.  I do have to admit that while I love the cake as a whole, the chocolate cake recipe I used is not my favorite, a bit dense and crumbly for this type of cake. So, the chocolate cake recipe below is one I've made for a previous cake, and is lighter with a more tender crumb. 

Chocolate Raspberry Truffle Cake

for the cake:
1 3/4 cup plus all-purpose flour
12 Tbsp. dark cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups sugar
1/2 cup oil
2 large eggs
2 cups buttermilk
1 Tbsp. vanilla extract

for the ganache filling:
4 oz. heavy cream (1/2 cup)
4 oz. dark chocolate, chopped

for the raspberry filling:
1 1/2 cups frozen raspberries
1/4 cup sugar
1 Tbsp. water

for the raspberry buttercream:
1 cup butter (2 sticks)
4 cups powdered sugar
3 Tbsp. strained raspberry puree (need about 1/4 cup frozen raspberries)

for the chocolate glaze:
2 oz. dark chocolate
2 oz. heavy cream (1/4 cup)
2 Tbsp. light corn syrup
1 tsp. vanilla extract

for garnish:
a small handful of fresh raspberries (about 3 oz.)

Preheat the oven to 350˚ F.  Grease and flour the edges of 2, 9-inch, round cake pans, shaking out the excess flour. Line the bottom with a round of parchment. In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt; whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, oil and eggs. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated.

Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely. Wrap in plastic wrap and chill at least an hour, up to overnight. (note: I usually bake the cake part the night before and once it's cooled, wrap it in plastic wrap and put it in the fridge so it's nice and firm to work with the next day.)

Next, prepare the raspberry and ganache fillings.  In a small saucepan boil raspberries, sugar and water.  Boil about 5 minutes, until mixture thickens slightly. Set aside to cool.  For the ganache, chop chocolate and place in a bowl.  Bring cream just to a boil then remove from heat and pour over chocolate.  Cover with a clean plate and let sit about 4-5 minutes.  Stir chocolate and cream together until smooth and allow to cool a bit.

While ganache is cooling, carefully cut each cake round in half vertically, making two layers. (note: you may have to level your cake off a bit first.)  Place bottom layer of one cake round on a cake plate or other flat serving dish. Pour half of the raspberry filling on the layer and spread out just about to the edges.  Replace the top layer of first cake round, making sure edges are even and flush with each other.  Next, pour the ganache over the layer you just placed down and spread it evenly out all the way to the edges.  Refrigerate until firm, about 10-15 minutes. 

Remove cake from fridge.  Next take the TOP layer of the remaining cake round and invert it over the ganache layer.  Spread the other half of the raspberry filling on top, then place the last layer of cake on top of the raspberry filling BOTTOM UP!

Next prepare raspberry buttercream.  Puree about 1/4 cup raspberries and strain through either cheesecloth or a fine mesh sieve.  (note:you can also boil them a minute or two to get more juice out of them.) Set aside to cool.  In a mixing bowl fitted with a whisk attachment, place butter and whisk about 2 minutes.  Add strained raspberry puree and powdered sugar and whisk again another 2-3 minutes, until light an fluffy. 

Crumb coat the cake.  Take a very thin layer of frosting and coat top and sides of cake.  Chill about 10 minutes.  Remove cake and frost the top and sides of the cake with the rest of the frosting.

To make the glaze prepare chocolate and cream as for the ganache.  Stir chocolate and cream until smooth and combined.  Add in corn syrup and vanilla extract.  Allow to cool a bit; enough so that you can pour it and it will make it's way slowly over the edge, but not so thin that it all goes over quickly. Pour glaze; allow to drip over edges.  Garnish with fresh raspberries and chill about 10 minutes before serving. 

(yes, that is finger swipe in the frosting; my daughter's to be exact!)

 

 

 

 

SOURCE: Inspired by Annie's Eats

 



Blackberry Balsamic Pie with Sea Salt Walnut Crumble

I don't eat much pie, even less fruit pie, so it goes without saying that I pretty much NEVER even make pie, except this one maybe once a year on Thanksgiving. Sad for my husband because he likes pie and, again, I rarely make them.  So, making this pie was BIG for me! 

I found this recipe on Pinterest and pinned it quite a while ago but never found much occasion to make it...'cause I never make pie, hehe!  But the ingredients intrigued me and it did look good. Anyway, blackberries came in season and I got a killer deal on a bunch recently so I bought quite a bit, mostly to freeze for smoothies but I saved a few containers out. 

We had some friends over for dinner and served these sliders and I thought this pie would be a good accompaniment, especially since my friend loves fruit desserts.  WOW!  It was love at first bite. I couldn't wait to devour the whole piece.

Now, I'm sure you pie lovers have your own favorite pie crust recipe that you use, so go ahead and use whatever you like .  For the rest of you non-pie makers, like me, go ahead and buy a crust, I give you permission.

Pie-lover or not, you need to make this pie!!  It will convert even the stubbornest.


Blackberry Balsamic Pie with Sea Salt Walnut Crumble

for the crust:
1 store bough deep-dish pie crust, or your favorite homemade one

for the filling:
4 1/2 cups fresh blackberries (about 3 6-oz containers)
1/2 cup granulated sugar
1/4 cup brown sugar
2 Tbsp. + 1 tsp. cornstarch
2 Tbsp. balsamic vinegar
zest of 1 lime (I squeeze a little juice in there too)

for the crumble:
1 cup rolled oats
1 cup chopped walnuts
1/2 cup flour
1/2 cup brown sugar
1 tsp sea salt
4 oz. unsalted butter, chilled and cut into pieces

Prepare pie crust and preheat oven to 400 degrees F.

Combine all filling ingredients in a mixing bowl and lightly toss to evenly coat blueberries.

In a food processor with a chopper blade add the ingredients for the crumble.  Pulse a few times until mixture resembles a coarse meal-same process for making a pie crust. If you don't want the oats to become powder, you could leave them out until the butter is cut in, then add them in a pulse a time or two more to mix them in.

Spoon pie filling into prepared (unbaked) crust.  Sprinkle the crumble over the blackberries, completely covering them.  Bake for 45-50 minutes or until filling is bubbly and topping is brown and crisp. About half way through baking, lightly tent a piece of foil over the pie so it doesn't brown too quickly.

Cool and serve warm or at room temperature.


SOURCE: Design Sponge

Almond Joy Cookies

Chocolate and coconut are two of my favorite flavors, especially when paired together.  When they came together in this cookie, it was pretty much cookie nirvana for me.  Now I have my other two favorites.  THIS CCC was my first love, then along came THIS one, which I could not get enough of for like ever!!  But, I think these Almond Joy Cookies have earned their place in my top three...and I don't think they are going anywhere.

These cookies are both chewy and a little crunchy, the best of both worlds! I used coconut oil as part of the fat which not only gives it that little crunch on the outside but lends more nutrition than butter (not that I'm trying to make a "healthy" cookie here though).

If you like chocolate and coconut, this is the combo for you!!

Almond Joy Cookies
1/2 cup  butter, softened
1/2 cup virgin coconut oil (it will have a slight coconut scent and flavor)
1 1/2 cups sugar
2 eggs
1/4 tsp. almond extract
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened shredded coconut
1 cup dark chocolate chips
1 cup slivered or sliced almonds

Preheat oven to 350 degrees F.

In a mixing bowl fitted with a paddle attachment, cream together butter and coconut oil until light and fluffy.  Add sugar and continue beating another minute or so.  Add eggs, one at a time,  until incorporated, then almond extract.  Sift together flour, soda and salt and add it to the rest of the ingredients.  Mix until just incorporated.  Add in coconut, chocolate chips and almonds last and gently stir in the dough, until evenly distributed.

Using a small scoop, drop dough onto cookie sheet, 8 or 9 to a pan. Bake for about 10 minutes.
Allow to cool a few minutes on the cookie sheet, then remove to a wire rack to cool completely.


SOURCE: Adapted from Heather Christo Cooks

Caramel Apple Upside Down Cake

Apples are one of my favorite things about fall. Almost every year for the past 5 or 6 years we find a local apple orchard and take our kids to pick apples. It's the whole experience of being together, picking delicious home grown fruit, then taking it home to eat and make into wonderful things!

This year must have been a bad year for apples because several of the orchards we tried to go to said they hardly had any and there were none left to pick-bummer! So, instead, I ordered a box of LOVELY honey crisps from our local CSA and have been thrilled to have them even though we didn't pick them.

Honey crisps are my absolute favorite apple. They are sweet and mild and nice and crisp and keep a long time under the right circumstances. They are the perfect apple for this dessert. They compliment the dense sweetness of the cake and the slight saltiness of the caramel sauce. I made this cake within hours of finding the recipe and it was gone in less than 24! And I've been craving it ever since! It's mouth-watering and delicious. It would be a beautiful addition to any family gathering or holiday party this season.

Caramel Apple Upside Down Cake

For the caramel sauce:

1 cup brown sugar, packed
1 cup heavy cream
2 Tbsp. thawed apple juice concentrate
4 Tbsp. butter
pinch salt
1/4 tsp. cinnamon
1 Tbsp. vanilla extract

Mix the brown sugar, heavy cream, apple juice concentrate, butter, salt and cinnamon in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly.

 

For the cake:

2 medium cooking apples (I used Honey Crisp)
3/4 cup oil (I used coconut oil, melted)
1 cup brown sugar, firmly packed
2 Tbsp. thawed apple juice concentrate
2 large eggs
1 1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cups flour

1 large apple, peeled and shredded (I used Honey Crisp)

3/4 cup chopped pecans or walnuts, optional

 

Preheat oven to 350 degrees F.  Lightly grease a 9-inch round cake pan at least 2-inches deep.  Line the bottom with parchment, and grease the parchment.  Make sure you measure your pan.  If it's pretty close to 2 inches deep, make sure you put the pan on a cookie sheet in case of any spills.

Peel and slice the 2 medium apples into 1/4-inch thick wedges.  Overlap the apple wedges in a ring around the bottom of the pan.  Pour about 1/3-1/2 cup of the caramel sauce over the apples and set it aside.
 
To make the cake, beat the oil, brown sugar, apple juice concentrate, eggs, spices and salt together for 2 minutes on medium speed.  Add the flour and baking soda and mix to combine.  Fold in the shredded apple and nuts, if desired, until just incorporated.
 
Drop batter by scoops on top of the apples in the pan, gently spreading to even out and cover the bottom. Bake for 50-55 minutes, or until cake tester inserted near center comes out clean.
 
Let cake cool in pan for 5 minutes.  Run a spatula around the edge to loosen it, then turn cake out onto a serving plate, bottom side up.  Pour reserved caramel sauce over the top of the cake and serve warm or room temperature.

SOURCE: Cake from King Arthur Flour and sauce adapted from Pioneer Woman

Caramel Apple Cheesecake Bars

'Tis the season to make anything apple. I'm always looking for a reason to make a yummy dessert and Sunday night family dinner is no better time. In the fall I crave anything with apple, from pancakes, to oatmeal.

This is a simple dessert with a taste that will blow the socks off of anyone! It may seem like a lot of steps but it really comes together quickly. I used the leftover caramel sauce from these pancakes but feel free to use store bought if you prefer.

Caramel Apple Cheesecake Bars

For the crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

For the cheesecake filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar

3 large eggs

1 1/2 tsp. vanilla extract

For the apple topping:

3 Granny Smith apples, peeled, cored and finely chopped 

2 Tbsp. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg 

 

For the streusel topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour 

1 tsp. cinnamon 

1/2 tsp. nutmeg

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1/2 cup caramel sauce

Preheat oven to 350 degrees F. 

 

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 knives) until mixture is crumbly. Press evenly into a 9x13 baking pan sprayed with cooking spray.  Bake 15 minutes or until lightly browned. 

 

In a large bowl, beat cream cheese and sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Beat to combine. Pour over warm crust. 

 

In a small bowl, stir together chopped apples, sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

For the streusel topping,  combine all ingredients in a small mixing bowl. Cut butter until mixture is crumbly and resembles a coarse meal.

Sprinkle streusel topping over apples. Bake 40-45 minutes, or until filling is set. Filling should look a little wiggly in the center but firm everywhere else.  Cheesecake will finish setting once cooled.

 

Once cooled but still warm, cut into squares, drizzle with caramel sauce and whipped topping, if desired.

SOURCE: Adapted from The Girl Who Ate Everything

Mug Brownie (Vegan)

You're either going to love me or hate me for this post. Love me because it's soooooo delicious, so good and so quick. Hate me because it's addicting, and not very high up there on the healthy factor.  But hey, you can't be 100% all the time.  A girl's gotta have her chocolate once in a while!

Brownie in a mug is the perfect treat for one (or 2) when you've got an intense craving to satisfy, or you don't want to make very much.   I've tried a few "mug" recipes and I really absolutely love this one.  The brownie comes out nice and moist and has a deep chocolate flavor.  NO cake-like brownies here!

This is vegan only because there is no dairy or eggs, but don't let that fool you, it has one of the best flavors in a brownie that I have tasted!

Mug Brownie
 2 Tbsp. coconut oil
4 Tbsp. brown sugar
pinch salt
splash of vanilla
2 Tbsp. almond milk
2 Tbsp. unsweetened cocoa powder
4 Tbsp. flour
(Optional: tiny splash rum extract OR tiny pinch cayenne pepper and cinnamon)

Melt coconut oil in mug of choice.  You only need to microwave it for about 10 seconds or so, it melts pretty easily. Add sugar, salt and vanilla and stir well.  Add milk; stir.  (You don't want to add the milk with the coconut oil because it will harden back up since, so add it after the sugar is mixed in.) Add cocoa powder and flour and stir well.  Microwave for about 45-70 seconds, or until cooked.  Time will depend on your microwave and your mug.  I used 2 different mugs; one was done at 45 seconds, the other, closer to 75.  Check as you go, starting at about 45 seconds. Enjoy!

SOURCE: Adapted from Industrious Justice

Coconut Lime Ice Cream

I came up with this recipe out of necessity, 'cause ice cream is a necessity, didn't you know? I LOVE anything coconut but coconut and lime are so delicious and refreshing. I had an abundance of each and they were just begging me to throw them together to make ice cream. You just can't have enough during the summer.

I came across a few recipes using a custard base and no coconut milk and I just thought that was ridiculous. Coconut ice cream NEEDS coconut milk and NO eggy aftertaste. Now, don't get me wrong, I appreciate a good custard base but they are not fit for every kind of ice cream.

This is a no-cook base, gotta love that, and it comes together super fast so you can get it freezing in no time at all. I hope you enjoy this cool and refreshing treat.


Coconut Lime Ice Cream
1 14-oz can coconut milk (full fat)
1 14-oz can sweetened condensed milk
1 cup whole milk
1 lime, zested
1/2 cup fresh squeezed lime juice (about 4 limes)
1/2 cup flaked coconut

Whisk everything together in a bowl and refrigerate it until chilled.

Pour ice cream base into ice cream maker and freeze according to manufacturer's directions. Scrape out into a freezer safe container with a tight-fitting lid. Freeze 4 hours or until firm before serving.