Apple Pies. I know, I’ve made a few pies lately. But see how these are different? Look at how adorable these are! I mean, come on. Could you resist? I sure couldn’t. Which explains why I don’t have a picture of these all plated nicely, snuggling with ice cream. We ate them before I had a chance to think about pictures. Oops. This is why I had leftover dough for that impromptu dinner. Although this recipe is a little time consuming, it’s no harder than making any sort of real pie. It still involves slicing fruit. Rolling out crust and making it look pretty. Mixing fruit and sugar and cornstarch. And taking bites with your eyes closed so you can focus solely on each flavor. Please give these a try. Apple Pies Inspired by Pinterest Preheat the oven to 375F. Core an apple, then use a melon baller or knife to hollow out the apple more, being careful not to go all the way through the skin.
Slice the apple bits into smaller bits, and then mix them with the sugars, cinnamon, cardamom (optional) and cornstarch. Apple Pie a la Mode. My Goddaughter’s parents (aka Compadres) have now hosted two exchange students over the past two years and every time the subject comes up, they always have great things to say about the program. About a month ago my husband, sons, and I decided we also wanted to host an overseas student for the upcoming school year, we thought it would be a great experience for us all. We contacted our local coordinator and began receiving applications from students all over the world. We must have received between 8-10 applications, but ultimately we let our son Josh decide which student we would host since they would both be going into the same grade.
Once the paperwork and background checks were squared away we were able to make contact with our student and his family. We knew Josh had made an excellent choice right after our very first Skype chat with William. Before his arrival we made a few preparations, we wanted him to feel as much at home as possible. Apple Pie Recipe type: Dessert. Apple Cheesecake Crumb Bars. The Occasion: Taking treats to a friend for an afternoon playdate and some to my neighbor to celebrate her daughter’s christening. Menu: Everyone to bring apple-themed treats to the playdate for a fun fall afternoon.
Attendees: Party of 8 (at playdate!) Naptime Goals: Bake bars so they have time to cool, finish laundry, wrap up articles and pack snack for pick-up. When I agreed to bring an apple-y treat to a playdate recently I knew exactly what I wanted to make. I experimented with this Apple Crumb Cheesecake bar recipe a lot last year but never posted about it. As you can see in this webisode, the bars came together very easily while my daughter was in school. Apple Crumb Cheesecake Bars Ingredients Crust & Topping: Filling: Instructions 1.Preheat the oven to 350F. 2. 3. 4. 5. 6. Naptime Notes Naptime Recipe Serving ideas These are great for a casual treat or it can be dressed up with ice cream and caramel topping for a special treat!
Naptime Stopwatch 20 minutes prep time, 35 minutes bake time. Caramel Apple Cheesecake. Think apple crisp. Drizzled with caramel. Served over cheesecake with a brown sugar crust. With a little bit more caramel for good measure. And there you have Caramel Apple Cheesecake Bars. Are you drooling? Well, you probably should be. I made these bars for the first-ever Improv Cooking Challenge, orchestrated and hosted by the fabulous Sheryl at Lady Behind the Curtain. Truth be told, I'm not a fan of apples and caramel together. But, I really wanted to participate in the Improv Cooking Challenge, with this group of bloggers. I mean, basically apple crisp on top of cheesecake?? You build these little beauties in layers - starting with a brown sugar-based crust. Pop it in the oven until it's set and golden brown, and then drizzle on some caramel topping. The only change I made to this recipe was to reduce the amount of butter in the crust and the streusel topping.
When the bars are cooled, cut into 'em and drizzle on a little more caramel topping ... ya know, just because you can. 3. Salted Butter Caramel Apple Cheescake Bars. Cheesecake, apples, salted caramel, streusel topping - num num! All the classic flavors of fall wrapped into one lovely dessert. These bars are the perfect marriage of cheesecake and apple pie. Two American classics elevated with a modern twist. I love discovering new and innovative desserts. Since Thanksgiving is next week these would make a great addition to your meal. I am always the person who wants to have new and innovative desserts for Thansgiving - like pumpkin whoopie pies instead of pumpkin pie, apple tarte tatin instead of apple pie. Well not this year! Salted Butter Caramel Apple Cheesecake Bars with Streusel Topping Adapted from Mel's Kitchen Cafe Makes 9 large bars Base:1 cups all-purpose flour 1/4 cup firmly packed brown sugar 1/8 teaspoon salt 1/4 teaspoon cinnamon 1/2 cup (1 sticks) butter, softened Cream Cheese Layer:1 (8-ounce) packages cream cheese, softened 1/4 cup sugar 1 large eggs 1/2 teaspoon vanilla extract *I used the caramel sauce from this recipe.
Strawberry Hand Pies. This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking! I am nervous, but terribly excited, and ready to get the party started! The last month has been a CRAZY travel month for me. First, I went to Camp Blogaway, then I spent 6 days in Tokyo (expect a few Japanese themed recipes in the future – the place is life changing!) , and now I am here in Seattle. My mother, who is amazing in just about every way, has been my faithful dog sitter during my travels. I decided to make the filling for these little pies fairly rich. Two-Bite Strawberry Hand Pies Author: Kelly Jaggers Recipe type: Dessert Cuisine: American Prep time: Cook time: Total time: Serves: 30 Begin by making the crust.
To assemble the pies begin by placing a heaping ½ teaspoon of the filling into the center of 30 of the dough circles. Enjoy! © 2012, Evil Shenanigans – Baking & Cooking Blog. Frozen strawberries and cream Here I am, back at home in Minnesota, where the beach is no longer in sight. Vacation was wonderful! The house we rented looked directly out onto the ocean. I got better sleep than I have in months and I was in the very best company. It was a lovely and very much-needed trip. Can I share one of my favorite photos from my trip? This frozen dessert seemed like the perfect one to share since it screams warm weather.
(Recipe adapted from: she wears many hats) Preheat your oven to 325 degrees F. In a food processor, combine: 1/4 cup pecans, toasted 4 whole graham crackers, broken into pieces Process until finely ground. Add the crumbs to a large bowl, along with: 10 tablespoons butter, melted 1 cup all-purpose flour 1/3 cup brown sugar Mix well. Bake in the preheated oven for 20 minutes, stirring once half way. Meanwhile, in a medium bowl, combine: 2 egg whites 1/2 cup sugar Using a hand-held mixer, mix on medium speed for 3 minutes. Add: 1 cup heavy whipping cream Juice from 1 lemon. Key Lime Meringue Pie. A few posts back, I told you guys I was officially graduated from high school. What I didn’t tell you is what I’m doing this summer! What is it, you ask? Bali, as in Indonesia. I leave this Friday at 1 AM and although I am completely dreading the 24 hours of travel it will take to get there, I couldn’t be more excited to go to Indonesia.
The culture, the people, the sights, the location, yeah I’m excited for all of it. I have to say – hands down – the thing I’m most excited for while we’re there is the cooking class. So while I’m gone, I leave you all with a delicious recipe for key lime pie, so you can get your own taste of the tropics. It’s creamy, tart, sweet, fluffy, and crunchy. AKA perfect. I added a meringue on top. With or without the meringue, this is delicious, so give it a try! Key Lime Meringue Pie Adapted from Epicurious For Crust: 9 (5-by 2 1/2-inch) graham crackers, broken into small pieces1 cup sliced or slivered almonds1/3 cup sugar8 tablespoons unsalted butter, melted.
Lemon Meringue Pie. Heavenly It so happens it is my birthday week, yes birthday week! Many years ago, prior to DF and I marrying, he initiated birthday week. Before thinking how sweet, I need to explain why he initiated a week of birthday. The first birthday of mine we were together he asked me if I would go to a late dinner so he may play softball with his team (he was on 3 separate teams at the time).
I agreed on the condition he would be ready by 9:00 pm, I had to be at work quite early the next morning. Lemon meringue pie is my favorite dessert This year DF helped Sydney and I bake two refreshing lemon meringue pies, DF squeezed the lemons. Lemon Meringue Pie: Screams Spring, Happy Mother's Day and Happy Birthday Flaky Crust: 234 grams/ 2 1/4-cups pastry flour187 grams/ 3/4-cups butter, cold and cubed1/4-teaspoon salt1/8 teaspoon baking poweder10 grams/ 2-teaspoons cider vinegar, cold59 to 77 grams to 4 to 7 Tablespoons ice water Lemon Curd Filling: French Meringue: Flaky crust: Prepare your mise en place.
Lemon meringue pie in 15 minutes. The other day I got an email from a Stonesoup reader reminding me that it’s been ages since I wrote about something sweet. Which got me thinking… A few months back, when I was preparing for the 15 Minute Meals class at the Stonesoup Virtual Cookery School, I was taking challenges to find ways to cook different dishes in 15 minutes. You guys might remember my attempt at 15 minute lasagne. Around that time my not-so-little brother came to visit. I was telling him about my 15 minutes challenges and his first suggestion was a 15 minutes Lemon Meringue Pie. No surprises there… You see, my brother’s favourite food is LMP. She did. So at my brother’s suggestion, I had a crack at making lemon meringue pie in 15 minutes.
And the results? By using a biscuit (cookie) base, instead of making pastry from scratch and baking individual pies in muffin papers, I was able to get there in a little over 20 minutes. But that was really rushing it. Introducing a new cover for ‘And the Love is Free’ 1. 2. 3. 4. 5. Pecan Pie Squares. Over on my Facebook page I had a poll going for what cookie to make next from the cookbook One Smart Cookie by Julie Van Rosendaal. The Pecan Pie Squares won and I was thrilled!
Julie writes, "I recently came across a recipe for pecan pie bars that contained about 40 grams of fat each! These contain only 7.8 grams, most of which comes from the pecans. " Sounds good to me. For the base of the squares you cream together 1/4 cup unsalted butter (or margarine) and 1/3 cup packed brown sugar. Add 1 cup of flour and a pinch of salt. Stir until well combined and crumbly. Bake in a preheated 375F oven for 12-15 minutes, until the edges turn golden.
To make the filling, you can use the same bowl. Add 1 tbsp flour and 1/4 tsp salt. Arrange 1 cup of pecan halves on top of the crust and then pour the filling on top. They looked perfect! I probably should have followed my instincts and loosened the sides right after they came out of the oven but the recipe did not say to do so. Gluten Free Rocky Road Ice Cream Pie. In the household where Cap’n Awesome was raised, ice cream came from one of those whirligig contraptions that used salt and hand cranking.
It was all part of the good-living-through-granola-program directed by my future mother-in-law. His family invented early versions of crazy artisanal homemade ice cream (think lemons) way before Ben & Jerry were even out of middle school. In fact, until he was older, Cap’n Awesome had no idea that ice cream came in square brick-like containers at the grocery store. Total opposite at our house. Ice cream came in a thin waxy cardboard container and was usually cheap, stale vanilla. Since it was purchased as Dad’s ice cream, we weren’t allowed to touch it.
The children were relegated to treats from the ice cream truck if we had the coin. I made a vow that when I was grown up there would be a bottomless supply of ice cream in my house. Since it is pie month at the Canteen, and it has been warm out, this recipe seemed like a fun thing to do. Ingredients. Chassecake Marshmelow.
No Bake Turtle Cheesecake. I’m going to warn you. Let your guard down for a minute. Say goodbye to any willpower you may possess. And do not be afraid of the sugar. Do not be afraid of the sugar. Go ahead and put away the measuring cups. And it gets even better – no oven required! Sometimes, simple is best. Often, simple is best. Ok, most of the time, simple is best. Well, when isn’t simpler better? Chocolate, caramel, nuts, vanilla candiquik, whipped topping, cheesecake puddin’…who woulda thunk!? Ingredients: 8 oz. container whipped topping (such as Cool Whip) 9″ graham cracker crust 1 (3.4oz) pkg Jell-O instant cheesecake pudding 2 – 8oz containers cream cheese , softened 1 pkg (16 oz) Vanilla CANDIQUIK Candy Coating 1 cup DeMet’s Turtle Candies (chopped into small pieces) Garnish: caramel and chocolate syrup Directions: Melt the Candiquik… Blend the candiquik in a large bowl with 1 (3.4oz) pkg Jell-O instant cheesecake pudding and cream cheese (2 – 8oz containers, softened).
After school snack? Snickurtle Pie. You’re going to love this cold and creamy Turtle Pie. With layers of creamy peanut butter pie filling, chocolate, caramel, and nuts, this no-bake dessert is hard to resist. You won’t be able to stop at just one slice! Easy No-Bake Turtle Pie This cool and creamy Turtle Pie is a no-bake dessert made with a peanut butter filling, chocolate, caramel, and crunchy pecans. Chilled in a cookie crust, it’s basically irresistible. I’ve changed things up since then and brought peanut butter into the mix. Why You’ll Love This Turtle Pie Recipe Cool and creamy.
Recipe Ingredients This Turtle pie combines all the best flavors: Caramel, peanut butter, chocolate, cream cheese… I’m not drooling, you’re drooling. Pie Crust – You can make this pie recipe inside a Graham cracker crust or an Oreo cookie crust. Recipe Tips I can’t wait for you all to try a cold, velvety, Turtle-icious slice of this homemade pie. Make sure the nuts are unsalted. Variation Ideas Salted caramel. Ways to Serve Turtle Pie Ice Cream. Banana Pudding Cheesecake. Banana pudding cheesecake is nothing short of amazing — and we are big banana pudding fans around here. It is creamy and rich like banana pudding but has the tang of cheesecake as well.
The cheesecake has a layer of Nilla wafers and bananas, just like the real deal. The trick to making a good cheesecake is to make sure that you beat it slowly so no air is whipped into the cheese. It will bake up denser and richer with a much more intense taste. After all, those air molecules take up some space, right? Give this recipe a try. Southern Banana Pudding Cheesecake Ingredients Cheesecake 1 package 'Nilla Wafers, half turned to crumbs in the blender, half broken into large chunks 1/4 cup unsalted butter, melted 3 bananas, peeled and sliced 32 ounces cream cheese 2 cups sugar 6 eggs 1 tbs strong bourbon vanilla 16 ounces sour cream Bourbon Pecan Maple Glaze 1/4 cup brown sugar 1/8 cup bourbon 1/4 cup maple syrup 1/2 lb pecans, chopped Instructions Notes: walnuts may be used in place of the pecans.
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