Cherry or Strawberry Cheesecake Bites

Cherry or Strawberry Cheesecake Bites!

1 block of Philadelphia Cream Cheese (I use low-fat)
1 cup powdered sugar
Fresh cherries or strawberries
Graham crackers

-Blend softened cream cheese and powdered sugar.
-Grind your graham crackers (Manual Food Processor to the rescue!)
-Dip your berries in the cream cheese mixture and then into the graham crackers.

Voila! Done in minutes!

Dessert:All recipes are completely gluten-free

1. 5 Layer Brownies
2. Apple Dumplings
3. Banana Pudding
4. Bananas Foster
5. Blueberry Buckle
6. Brandy Spiced Peaches
7. Bread Pudding Recipe
8. Brownie In A Mug
9. Caramel Apples
10. Cheesecake Recipe
11. Cherries Jubilee
12. Chocolate Almond Tapioca Pudding
13. Chocolate Covered Strawberries and Apples
14. Chocolate Frito Candy
15. Chocolate Fudge Pudding Cake
16. Chocolate Mousse
17. Chocolate Pot de Creme (with ganache!)  
18. Coconut Cake
19. Crème Brulee
20. CrockPot Chocolate Fondue
21. Dulce de Leche
22. Honey Cake
23. Oreo Cheesecake
24. Peach Compote
25. Peanut (Not Brittle) Candy
26. Peanut Butter Brownies
27. Peanut Butter Cup Cake
28. Pie
29. Pound Cake
30. Pumpkin Cheesecake
31. Pumpkin Pie Dip
32. Pumpkin Pudding (crustless pumpkin pie)
33. Red Wine Poached Pears
34. Rice Krispies Treats
35. Rice Pudding
36. Rocky Road Candy
37. Stuffed and Baked Apples
38. Sugared Cinnamon Almonds
39. Tapioca Pudding

Mandarin Orange Dream Cake

Dream cake recipes are always fantastic, especially if you're an orange and cream combo fan. But get a load of this Mandarin Orange Dream Cake for an even more decadent dessert.

Ingredients

• 1 package yellow cake mix
• 4 eggs
• 1 cup oil
• 1 small can mandarin oranges, undrained
• 1 large container Cool Whip
• 1 small can crushed pinappple, undrained
• 1 small package vanilla instant pudding (4 serving)
• 1/2 teaspoon orange extract*

Instructions

1. Preheat oven to 325 degrees F.
    
2. Combine cake mix, eggs, oil, and manadarin oranges in bowl and mix with electric beaters til fluffy.
    
3. Pour into a 13x9 inch lightly greased pan and bake for 30 min or til done (a toothpick will come out clean).
    
4. Combine Cool Whip, pineapple, extract and pudding in bowl, beat with electric beaters about 3-4 minutes or until mixed and set.
    
5. Spread on cooled cake.

* I don't use the orange extract.  I just use 1/2 teaspoon of vanilla extract.  That is the way my dear mother-in-law made hers and that is the recipe she passed down to me.  My hubby loves this cake!

Read more at http://www.recipelion.com/Cake-Recipes/Mandarin-Orange-Dream-Cake#YulGJdQudf620hTp.99

Best Chocolate Chip Cookies

These cookies are soft and crispy around the edges and chewy in the middle.  My bunch loved them and now that I have the recipe again, I'm certain my grandchildren will also. :)

Ingredients:

1 1/3 cups flour

1/2 cup large rolled oats

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter

1/2 cup light brown sugar

1/2 cup sugar

1 egg

2 teaspoons vanilla extract

1 1/4 cups chocolate chips

Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.

Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

http://www.nlrockrecipes.com/2012/09/perfect-oatmeal-chocolate-chip-cookies.html

Chocolate Lava Cakes

Sinfully rich, easy yet fancy, our chocoholic's dream recipe for Chocolate Lava Cakes is modeled after the ones we might find on a restaurant menu. These are packed with an eruption of warm, flowing, decadent chocolate from the inside out.

Serves: 6

Cooking Time: 15 min

What You'll Need:

• 1 cup (6 ounces) semisweet chocolate chips
• 1 1/4 sticks butter
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners' sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract

What To Do:

1. Preheat oven to 400 degrees F. Coat 6 ramekins or custard cups with cooking spray (see Notes) and place on a baking sheet.
    
2. In a microwave-safe medium bowl, melt chocolate chips and butter in microwave for 1 minute. Continue to melt at 15-second intervals until chocolate is smooth.
    
3. Add flour and sugar to chocolate mixture; mix well. Stir in eggs and yolks until smooth then stir in vanilla.
    
4. Spoon batter evenly into ramekins. Bake 12 to 14 minutes; remove from oven and let sit 5 minutes. Edges should be firm and center will be soft. Loosen around edges with a knife and invert onto dessert plates.

Notes

• If you don't have ramekins or custard cups, you can use a cupcake tin; adjust cooking time accordingly.
   
• Top with a dollop of whipped cream or ice cream and your favorite fruit.

Read more at http://www.mrfood.com/Cakes/Chocolate-Lava-Cakes/ml/1#DfblkMFuMc8Vrcob.99

Blast From The Past Apple Cobbler

The hallmark of a cobbler is the crumbly, baked topping that sits right on top of the fruit. With hints of vanilla, brown sugar and cinnamon, it's baked until it's golden brown. It's simply irresistible.

Cooking Time: 45 min

Ingredients

• 6 large Granny Smith apples, peeled & sliced
• 2/3 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 teaspoon lemon peel
• 1 teaspoon lemon juice
• 1/2 teaspoon nutmeg
• pinch salt
• 2 tablespoon tapioca flour
• 2/3 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup and 2 tablespoons of flour
• 2 teaspoon cinnamon
• 2 sticks cold butter

Instructions

1. Preheat oven to 350 degrees F.
    
2. Combine apples, sugar, cinnamon, vanilla, lemon peel, lemon juice, nutmeg, salt and tapioca in a large bowl.
    
3. Spray a 9x13" baking dish with non-stick spray and fill with apple mixture.
    
4. Combine sugars, flour and cinnamon in food processor. Cut in butter until mixture is crumbly.
    
5. Top cobbler with streusel mix. Bake for 45 minutes. Serve hot.

Read more at http://www.recipelion.com/Pies/Blast-From-The-Past-Apple-Cobbler/ml/1#7goe1GGjrdFZMXej.99

Unbeatable Mississippi Mud Bars

You've probably heard of Mississippi Mud cakes and Mississippi Mud pies, but what about a dessert bar recipe variation? Follow this easy recipe for Unbeatable Mississippi Mud Bars and learn how to make an easy-to-share version of this delicious dessert. Your friends and family will be begging you for the recipe once they try a piece.

Ingredients

• 1 cup butter
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups sugar
• 4 large eggs
• 1 1/2 cups flour
• 1 tablespoon vanilla extract
• 1 cup pecans, chopped
• FOR THE FROSTING:
• 2 cups confectioners' sugar
• 3 tablespoon unsweetened cocoa powder
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 1 to 2 tablespoons milk
• 1/2 cup pecans, chopped

Instructions

1. Preheat oven to 350 degrees F.
    
2. Line a 9 by 13 inch baking pan with aluminum foil. Extend end of foil 1 inch over sides of pan, grease and flour foil, and set aside.
    
3. In a medium saucepan, melt 1 cup butter.
    
4. Stir in 1 1/2 cups sugar and 1/2 cups cocoa.
    
5. Remove pan from heat and beat in eggs, one at a time, until blended.
    
6. Stir in flour and pecans until well blended.
    
7. Pour into prepared pan and bake 25 minutes or until cake tester inserted into center comes out clean.
    
8. Cool in pan on wire rack.
    
9. To make the frosting: In a medium bowl, combine confectioners' sugar and cocoa powder.
    
10. Beat in butter and vanilla until smooth.
     
11. Beat in enough milk until fluffy and spreadable.
     
12. Using ends of foil, lift brownie layer from pan. Spread top with frosting.
     
13. Sprinkle with 1/2 cup pecans.
     
14. Cut into 2 by 1 inch bars and store in air tight container.

Read more at http://www.recipelion.com/Bars/Unbeatable-Mississippi-Mud-Bars/ml/1#w7pxXQpEZjxBJ6a4.99

Southern Comfort Hummingbird Cake

There's nothing more delicious than homemade southern cake recipes. This tasty layered cake is made with crushed pineapple, bananas and pecans and, here's the best part, topped with a cream cheese frosting.

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 eggs, beaten
• 1 cup vegetable oil
• 1 1/2 teaspoon vanilla extract
• 1 can (8-ounces) crushed pineapple, undrained
• 1 cup pecans, chopped
• 2 cups bananas, chopped
• 1/2 cup pecans, chopped
• For the Frosting:
• 1 (8-ounces) package of cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup butter
• splash of half and half

Instructions

For the Cake:

1. Preheat oven to 350 degrees F.
    
2. Combine flour, sugar, salt , baking soda, and cinnamon in a bowl.  Add eggs and oil. Stir until dry ingredients are moistened. DO NOT beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.
    
3. Pour batter into 3 greased and floured 9-inch round cake pans.
    
4. Bake at 350-degrees for 25 to 30 minutes or until tooth-pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks.
    
5. Spread Cream Cheese Frosting between layers and on top and sides of cake, then sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. Makes one 3-layer cake.
    

For the Cream Cheese Frosting:

1. Mix all of the ingredients, except powdered sugar and vanilla, with electric mixer until smooth and fluffy.
    
2. Add powdered sugar and vanilla. Add enough half & half or milk to mix to spreading consistency.

Read more at http://www.recipelion.com/Cake-Recipes/Southern-Comfort-Hummingbird-Cake/ml/1#otLxhYr3bAzpRqtZ.99

Cornbread Sugar Cookie Squares with Honey Butter Frosting

Now I am definitely from the South but I have never heard of these before. ;)

Blessings, Paula

 

 

Cornbread Sugar Cookie Squares with Honey Butter Frosting

Yield: 24 squares

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups whole grain corn flour (this is NOT cornstarch)*
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 Tbsp sour cream
• 1 tsp lemon juice
• 1 recipe Honey Butter Frosting, recipe follows
Honey Butter Frosting
• 1/3 cup butter, softened
• 3 1/2 Tbsp honey
• 1 1/2 cups powdered sugar
• 1/8 tsp salt

Directions

• Preheat oven to 375 degrees. Butter a 13 x 9 baking dish, set aside. In a mixing bowl whisk together all-purpose flour, corn flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy about 3 - 4 minutes. Stir in egg, egg yolk, sour cream and lemon juice. Slowly mix in dry ingredients and stir until well blended. Gently press mixture evenly into buttered dish and bake 16 - 18 minutes until edges are lightly golden. Allow to cool completely then frost with Honey Butter Frosting. Store cookies in a single layer in an airtight container.
Honey Butter Frosting
• Combine all ingredients in a mixing bowl and whip with an electric mixer until light and fluffy.

Notes

*Cornflour can be found in the health foods or gluten free section of the supermarket, if you can't find it there it is also sold online (here). I used Bob's Red Mill brand. This is entirely different from cornstarch so do NOT use cornstarch, I know some people refer to cornstarch as cornflour so I just wanted to clarify here that's not what you use in this recipe.

http://www.cookingclassy.com/2012/02/cornbread-sugar-cookie-squares-with-honey-butter-frosting/

Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes

These individually sized upside down cakes are so yummy! Made from scratch, but easy to make, you will never need another recipe. :)

Approximate Time: 35 minutes

Yield: 6 cakes

Ingredients:

Cake:
• 2 eggs
• 2/3 cup sugar
• 4 Tbsp pineapple juice
• 1 tsp baking powder
• 2/3 cup flour
• 1/4 tsp salt
Topping:
• 1/4 cup butter (1/2 stick)
• 2/3 cup brown sugar
• 6 pineapple rings
• 6 maraschino cherries

Steps:

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl combine eggs, sugar, and pineapple juice. Using a hand mixer, beat for 2 minutes.
3. In a small bowl, combine flour, salt, and baking powder.
4. Add flour mixture to egg mixture and beat another 2 minutes.
5. In a small saucepan, melt together butter and brown sugar over low heat. Stir frequently until well combined.
6. Spray jumbo muffin pan with non-stick spray. Then spoon brown sugar mixture evenly into the bottom of each section.
7. Place a pineapple ring into each section, pressing gently to fit. Then add a cherry to the center of each ring. NOTE: If you only have a standard sized muffin tin, try using pineapple tidbits or trim the rings to fit.
8. Pour batter, evenly divided, into each section.
9. Bake for 25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes, then loosen with a butter knife along the edges.
10. Place a piece of waxed paper or a cookie sheet on the counter, to catch any drips. Then invert the muffin tin onto a wire rack. Enjoy!

http://www.thriftyfun.com/Mini-Pineapple-Upside-Down-Cakes.html

This is for you, Renee! :) Homemade Candy Corn

Homemade Candy Corn - Oh my!

My daughter's favorite candy is candy corn. She LOVES it! But it's super hard to find in stores if it's not Halloween. So I figured there has to be a way to make it. How hard could it be, right? I mean, what is it? Sugar and more sugar. I can do that. (Well, at least I can try, right?)So we bought our ingredients and set out to make homemade candy corn. (Can I just tell you how happy my daughter was!)

Here's what you will need:

1 cup granulated sugar
2/3 cup light corn syrup
1/3 cup butter
1 teaspoon vanilla extract (I used the clear kind)
2 1/2 cups powdered sugar
1/3 cup powdered milk
1/4 teaspoon salt
food coloring

In a large saucepan combine the sugar, butter and corn syrup. Cook over high heat while stirring constantly and bring to a boil. Once it reaches the boiling point, reduce to medium low heat and cook an additional 5 minutes, stirring occasionally. Remove from heat and add vanilla.


Sift the powdered sugar, powdered milk and salt into another bowl. Make sure you sift these so you don't have lumps.


Add to the mixture in the saucepan and mix thoroughly. Allow the dough to cool for about 30 minutes. (I just let it cool in the saucepan.)


Divide the dough into three equal parts (Or more if you want different colors). Add about 3 drops of food coloring to each bowl and mix thoroughly. You will have to kneed it like bread dough to get it all mixed in.

Roll each color into a slender rope. You can make it as thick or thin as you would like depending on how big you want your candy corn to be.


Line the three ropes up together. To make sure they will stick together you might want to give them a gentle rolling with a rolling pin. But make sure you don't smash them!

Using a sharp knife, cut the dough into triangles. This will make half the batch "traditional" yellow, orange and white and half the batch reverse.

Let them sit out for about an hour or two so they firm up a little. This way they won't stick to eat other in the bowl/container.


I'm not much of a candy eater. (Now, chocolate is another story). But these were mighty tasty! Much better than the store bought kind!

And don't forget to be creative! We made some to show our 4th of July spirit.


And we made some curly Q ones.


We made some for my daughter that were pink, purple and white and some for my son that were blue, green and white.

Eat and enjoy!

Double Decker Pumpkin Bread

http://www.howsweeteats.com/2010/09/double-decker-pumpkin-bread/

This is the most delicious and moist pumpkin bread you have ever eaten! :)



What is up with all the early pumpkin recipes? I assume it is simply because I didn’t get to bake much with it last year. And when I did finally find some to hoard, I held it dear to my heart in fear that I would never get to buy pumpkin again.

Well, this is the last of the pumpkin recipes for awhile. A few weeks ago I opened a giant can and made some breakfast cakes and muffins, along with this bread. So no more pumpkin recipes.

At least not until next week. Then I’ll probably have 3-5 more. I can’t help myself.

So, what exactly is that inside the pumpkin bread?

That is a cinnamon-spiced cream cheese blend.

Yes. This pumpkin bread is stuffed with sweet autumn-flavored cream cheese. Stuffed I tell ya!

And I made mini loaves, but of course you can make one giant loaf. Because you know I made the mini loaves since eating 3 small loaves in one sitting is so much healthier than eating one large loaf. You know, just trying to be portion conscious.



Double Decker Pumpkin Bread

makes 3 mini loaves

recipe inspired from BHG, bread recipe from Martha Stewart

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/8 teaspoon nutmeg

1/8 teaspoon salt

1 cup canned pumpkin

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla

3/4 cup + 1 tablespoon buttermilk

Preheat oven to 350. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil and vanilla and continue to mix.

Combine dry ingredients in a bowl. Alternate adding dry ingredients and buttermilk to pumpkin mix – beginning and ending with dry ingredients. Pour into mini loaf pans, just halfway to the top. Spread about 1/8 cup cream cheese mixture over first layer, then cover with more pumpkin batter, leaving about 1/2 an inch to the top. For mini loaves, bake 35-40 minutes.

Note: As I typed in this recipe, I realized that I completely LEFT OUT the buttermilk! I totally overlooked it. No clue how that happened. However, as you can see the bread still came out (the batter was thicker than I remembered, now I know why) but the middle did sink a bit. I made these way back when, not forgetting the buttermilk, and they came out great. These ones still came out fantastic and delicious.

Cream Cheese Filling

8 ounces cream cheese, softened

2 tablespoons sugar

1/4 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

Mix ingredients together until well blended (you can use an electric mixer, but I mixed by hand).

Sugared Toasted Almond Cupcakes With Chocolate Frosting

BESIDES gorge on tacos and watch a Felicty marathon while simultaneously going on a shoe shopping spree.*



Face plant into this frosting.



According to my cousin, it tastes “like E.L. Fudge filling on crack.” Remember E.L. Fudge? Um hello my favorite store bought cookie… ever. Well, maybe. I don’t know. Need to think about this one for a second. Really I think I’m just partial to them because Mother Lovett always had a package in her cupboard that also housed really old, yellowed recipes on newspaper, a can of Nestea to which she’d put six freaking scoops in a quart to make iced tea so sweet it would hurt your teeth and two boxes of oatmeal cream pies. Which I hated. But sort of loved. Then couldn’t stand. Then liked. I never really made up my mind about those. But I’m pretty sure I just wanted to like them since everybody else did.

So goes the mind of a first born child.



I hate to say it… but I wasn’t always a fan of the almond cake. My mom used to love this almond torte from our local grocery store when I was growing up and I’d enjoy a slice, but that was it… just a slice. After one slice, I was good for another year or so because you know I pretty much live by the motto “give me chocolate or give me death.” Oh and add peanut butter in there too. I could’ve cared less about some dumb almond stuff.

And wedding cakes… well, I’ve only been to handful that had almond cake, and mine was not one of them. Because of course I had to have over-the-top chocolate cake with chocolate fudge filling and white chocolate frosting and white chocolate curls. Because I’m the queen of excess!

It’s true.



It wasn’t until I learned about almond cake with chocolate frosting that I figured out where I had went wrong all those years… the icing. On the cake. Literally. White frosting is not my number #1 choice, so almond cake with white frosting didn’t cut it. However, right about now it sounds freaking delicious but I think that’s because I just ate pretzels for dinner. So there’s that.



But almond cake with CHOCOLATE frosting?

This I can get behind. And on top of. And in the middle of.

PRINT 
SAVE

Sugared Almond Cupcakes with Chocolate Frosting

YIELD: ABOUT 16 CUPCAKES



PREP TIME: 20 MINUTES



COOK TIME: 15 MINUTES



TOTAL TIME: ABOUT 1 HOUR (INCLUDES CAKE COOLING TIME)

ingredients:

Cupcakes
2 large eggs
1 large egg white
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk

Frosting
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1 3/4 cups powdered sugar
1/3 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1-2 tablespoons milk, if needed

Sugared Toasted Almonds
1/2 cup sliced almonds
2 tablespoons brown sugar

directions:

Cupcakes
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. In a bowl, sift together flour, baking powder and salt. Set aside.

In a large bowl, whisk together eggs, egg white and sugar until smooth and combine. Gradually add melted butter while whisking constantly, then add in extracts. Stir in dry ingredients until well combined, then add in milk and stir until a smooth batter forms. Using a 1/4 cup measure or ice cream scoop, fill liners 3/4 of the way full. Bake for 12-15 minutes, or until cupcakes are set. Let cool completely.

Frosting
In the bowl of your electric mixer, beat the butter on medium speed until creamy. Gradually add in sugar and cocoa powder with the mixer on low, speeding up once combined. Add in extract and beat on medium, scraping down the sides if necessary, for 2-3 minutes. If frosting is too thick (I like mine thick), add milk 1 tablespoon at a time, beating for another minute or two to smooth it out. Repeat if necessary. If frosting isn't thick enough to be spreadable, add a few spoonfuls of powdered sugar while beating until it thickens. Frost and top with sugared almonds below.

Sugared Toasted Almonds
Heat a small skillet over medium heat and add almonds. Tossing and stirring constantly, toast for 1-2 minutes, just until almonds start to brown. Reduce heat to low and toss in sugar, stirring to coat. Stir constantly and cook for another minute, then remove and place almonds in a bowl. After a few minutes of cooling they will harden and you can break them apart and place on frosting.

[these cupcakes are slightly dense but soft. if you prefer a super fluffy and light cupcake, i suggest using your favorite white cake recipe and adding almond extract!]

*someone please make this happen. puhlease.

http://www.howsweeteats.com/2012/09/sugared-toasted-almond-cupcakes-with-chocolate-frosting/

Crockpot Apple Caramel Crumble

Did I seriously make a dessert in the crockpot?

Wait… I’ll answer that for you.

Yes!

But also… no. Because it’s not really dessert when you eat it for lunch, now is it? And then again for an afternoon snack. And not even for dessert, because at that point it has disappeared.

Don’t ask me.



I wanted to tell you that this was the best dessert I’ve had all month… I almost just said that it topped my weekend too. I was totally prepared! Except last night I ended up having my first bite of a napoleon and I practically melted onto my plate. The filling was creamy but custard-like, fluffy but thick… and all I could think about was how I wish I had some of these apples left so I could dollop a massive spoonful on top.

Well that, and how amazing the green chile cheeseburgers we ate for dinner were. And how I always seem to manage to smash both of my whole hands inside of hot chile peppers then immediately into my eyeballs. I’m a treat.

But anyway. I don’t want to get off track. It’s not like I’m sitting here watching Dirty Soap or anything because I’M DEFINITELY NOT. You have my full attention.



Dessert in the crockpot is cool. Kinda weird… but cool. I’ve always been hesitant to slow cook something sweet, considering I’m such a visual person and need my desserts to look somewhat appealing, albeit smothered in drizzled chocolate and peanut butter. But this managed to still resemble an apple dessert after taking a long, hot bath on a layer of sugar. I call it a “crumble” because the topping is not crisp enough to be a “crisp”, but is still crumbly and chewy and fantastic. If you cook it a little longer, it may get more crispy. Whatever. I want to live inside it.

And I used honeycrisp apples. Which I’m pretty sure are not meant for baking or spending a ton of time in a heat-blasted environment, but uh… they’re honeycrisps. I wait all year for these. No way I wasn’t using them. And they were delicious.



Oh and wait! Here’s a thought… how about you don’t ask me if you can forgo the sugar in this recipe? You know, like the blanket of sweetness that covers the entire bottom of the pot? It’s necessary for the whole “caramel” thing we’ve got going on here. Because of that, you really only need a tiny bowl with a small scoop of vanilla bean ice cream, and you can watch it slowly melt over each apple chunk and flow into a river of caramel. Completely decadent and fall-like. In fact, I just described my perfect ending.



Crockpot Caramel Apple Crumble

[crisp from my blueberry balsamic crisp]

serves 4-6

1 cup brown sugar*

1/2 cup granulated sugar*

5 large apples, cut into chunks

1/4 teaspoon salt

1 teaspoon cinnamon**

topping

2/3 cup oats

2/3 cup loosely packed brown sugar*

1/4 cup flour

1/2 teaspoon cinnamon**

3-4 tablespoons softened butter

1 teaspoon vanilla extract

Toss apple chunks with salt and cinnamon.

In the bottom of your slow-cooker [mine is 7 quarts], mix brown and granulated sugars, then spread evenly to cover. Layer apples on top, keeping them in a single layer as much as possible, then adding the rest of top.

Mix the crumble topping together in a bowl, using your fingers to distribute the butter evenly and thoroughly and clump it together. Sprinkle it over top of the apples. Cook apples on low for 4 hours, or high for 2 hours. Turn off heat, unplug, and let sit, covered, for one hour. During this time the caramel will thicken a bit more. Serve with vanilla ice cream.

Note: this “caramel” sauce is not your typical thick and gooey caramel – it does thicken in the crockpot once cooled.

*I made this and it was just entirely too sweet for us.  I will make it again because it is delicious but I will cut back on the sugar to 3/4 C packed brown sugar and 1/4 C white sugar.  In the topping I think I will use1/2 C loosely packed brown sugar.

**I did use apple pie spice instead of plain cinnamon because we just love the tasted of apple pie spice! :)



Ugh. You have no idea how badly I wish a plate of this was sitting in front of me right now.

http://www.howsweeteats.com/2011/10/crockpot-caramel-apple-crumble/

Buttermilk Spice Muffins

• 2 1/2 cups all-purpose flour


• 2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground nutmeg


• 1/4 teaspoon salt


• 1 cup buttermilk


• 2 large eggs


• 1/2 cup sugar


• 1/2 stick unsalted butter or margarine (not spread), melted and cooled


• 1 teaspoon vanilla


• 1 tablespoon sugar, topping

1. Heat oven to 375 degrees F.


2. Spray 12 regular-size muffin cups with nonstick cooking spray or place 12 foil cupcakes liners on a cookie sheet.


3. In a 2-3 quart bowl, stir flour, baking powder, baking soda, spices and salt until blended.


4. Pour over flour mixture and stir just until mixed.


5. Spoon into muffin cups or foil cupcake liners.


6. Sprinkle with the 1 tablespoon sugar.


7. Bake 25-30 minutes or until tops are lightly browned and muffins are springy to the touch.


8. Cool in pan 5 minutes before turning out onto wire rack. Serve warm or room temperature.

http://www.recipelion.com/Muffin-Recipes/Buttermilk-Spice-Muffins/ct/1#bIq6fwoTJd7GHVhA.99

Cinnamon Pumpkin Doughnut Muffins

These delicious little muffins take on the taste of a doughnut when dunked in butter and rolled in cinnamon sugar. Baked donut recipes never looked so good. These Cinnamon Pumpkin Doughnut Muffins are sure to be a hit!

Yields: 30 mini muffins

Cooking Time: 15 - 20 min

• 1/2 cup unsalted butter, softened


• 1/2 cup sugar


• 1 egg


• 1 1/2 cups flour


• 1 1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/4 teaspoon cinnamon


• 1/4 teaspoon nutmeg


• 1 cup canned pumpkin


• 1/2 cup milk


• For rolling the muffins in:


• 1/2 cup unsalted butter, melted


• 1 cup sugar mixed with 2 tablespoons cinnamon

1. Preheat the oven to 350 degrees F. Grease a mini muffin pan.


2. In a medium sized bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.


3. In a small bowl, mix together the milk and pumpkin. Set aside.


4. In a large mixing bowl, beat the softened butter and 1/2 cup of sugar together until light and fluffy. Add the egg and continue mixing.


5. Add the dry ingredients gradually, alternating with the pumpkin/milk mixture.


6. Fill the prepared muffin cups to about 3/4 full and bake for about 20 minutes.


7. Cool for a few minutes on a cooling rack. When cool enough to handle, roll in the melted butter and then in the cinnamon/sugar mixture.

http://www.recipelion.com/Muffin-Recipes/Cinnamon-Pumpkin-Doughnut-Muffins/ml/1#ZLkGu2qmYPpo78qo.99

Cream Cheese Pound Cake

This is NOT my photo!

3 sticks margarine or butter, room temperature

1- 8 oz pkg cream cheese, room temperature

3 Cups sugar

6 large eggs

1 teaspoon vanilla

3 Cups flour

Nonstick cooking spray

Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour in two additions, beating until just combined.

Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each)* with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.

Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).

Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

*You can use a tube or bundt pan, if you do, increase cooking time by about 5 minutes.  Let cool in pan 10 - 15 minutes then turn out on wire racks to cool.

Dutch Apple Loaf

This is NOT my picture!

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups diced peeled tart apples
• 1/2 cup chopped walnuts
• TOPPING:
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 cup cold butter, cubed

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9-in. x 5-in. loaf pan.
• For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
• Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

http://www.tasteofhome.com/recipes/Dutch-Apple-Loaf

Popover Recipe

• 2 eggs


• 1 cup flour


• 1 cup milk


• 1 teaspoon salt

Mix together (small lumps are ok)

Makes 9. Fill greased muffin tins 2/3 full.

Bake in oven (NOT preheated) at 450 degrees F for about 20-25 minutes, then lower temperature to 350 degrees F. Bake until golden brown. These are good served hot with butter/jam or filled with whipped cream, drizzled with chocolate sauce, or dusted with powdered sugar or fill with creamed tuna or seafood.

http://www.thriftyfun.com/tf70520765.tip.html

 

LIME JELL-0 SALAD

2 ( 4 serving size ) lime Jell-0

1 cup boiling water

1 can Eagle Brand Milk

1 cup mayonnaise

1 pint  ( 2 cups ) cottage cheese

1 ( 20 oz. ) can crushed pineapple

              in heavy syrup, undrained

Dissolve Jell-0 in boiling water; add

remaining ingredients and mix well.

Pour into 13x9 glass dish and chill overnight.

I got this recipe from a dear friend of mine.  I haven't tried it yet but it does sound like something we would enjoy.  I will be making it soon.