~Apple Pie Fries! When it comes to desserts, it just doesn’t get much better in life than a nice slice of good old, all-American Apple Pie! Unless of course you can grab that Apple Pie and take it wherever you’d like to go. ~Perfectly flaky, pretty little, sweet sticks of portable Apple Pie! And this Pie is in ‘French Fry’ form…another all American favorite snack delight! These “Fries” are not only super delicious, but how cute are they with their easy-to-eat, adorable presentation, and sweet sugary “salt”?! Sweet Apple Pie Filling is the glue that lovingly holds the two flaky layers of Pie Crust together, all baked into tons of perfectly puffed, ”Fries” of happiness! Kids and kid’s at heart will just love this fun and easy way to enjoy Apple Pie! What you’ll need for 25-30 Apple Pie Fries: 1 Package of Pillsbury Refrigerated pie Crust (2 ct.) Approx. 1.5 cups of Apple Pie Filling 1 Egg Sparkle Sugar for sprinkling..a.k.a. Caramel Sauce and/or Ice Cream for dipping A food processor..optional! Directions:
Peanut Butter and Jelly Baby Lattice Pies Good Tuesday to you! I had so much fun making these baby pies! For some reason party food seems more fun when it’s miniature right? I don’t know what it is, but I just love it. So, these are totally doable, they look detailed, but seriously are really easy. I snapped photos while I was preparing them to show how easy they are. Peanut Butter and Jelly is one of those combinations that I could do in almost any dessert. Time to create the lattice top… My strips were a little long, but you get the idea. Brush lightly with egg wash Here you have the lovely little PB&J pies. Peanut Butter and Jelly Baby Lattice Pies 1 roll Pillsbury pie dough 1/2 Cup creamy peanut butter 1 Tablespoon sugar 1/2 Cup Smucker’s Strawberry Preserves 1 egg white whisked with 1 teaspoon water for egg wash Sugar Crystals for sprinkling on top if desired 2 Tablespoons powdered sugar 1. 2. 3. 12 mini pies…..let’s see what the judges think… Think we’ve got some happy taste testers! Other recipes you may enjoy...
strawberry, blueberry, cobbler, recipe — Eating Out Loud Berry season is upon us and I couldn’t be more happy. Whether you’re looking for strawberries, blueberries, raspberries or boysenberries, the fruits are becoming readily available and at affordable prices. This berry cobbler is versatile and a great use of any type of berry or soft and juicy fruit. Over the past couple of weeks, I’ve been wrangling with our excess of strawberries. The recipe is simple and perfect for those afraid of baking. I’ve played around with the recipe a little bit, adding some cinnamon and nuts, both of which are optional. Strawberry-Blueberry Magic Cobbler inspired by Grandma Mary’s Magic Cobbler and Southern Peach Cobbler 1/3 cup butter 1 1/2 cups flour 1 1/2 cups granulated sugar 1 1/2 cups milk 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 5 cups chopped fruit 1/3 cup pecans 1/3 cup brown sugar Preheat oven to 375F (190C). In a large mixing bowl, combine flour, granulated sugar, milk, baking powder, cinnamon and salt.
Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting 8640 minutes, 144 hours, 25 loads of dishes, 7 recipes, 8 pounds of butter, a few tears, a couple of happy children, and 1 relieved husband later, I have finally found it: a new favourite classic vanilla cake recipe! The perfect fluffy vanilla cake and creamy vanilla frosting–sounds simple, right? Well, yes and no. Or no and yes. Or not at all. After I baked, frosted, and then ate some (it’s been known to happen) of each cake, I thought I’d succeeded in finding a really light and fluffy cake, but, then upon second taste, I was a bit disappointed with them and I wasn’t inspired to share them with you for that reason. The thing is, I couldn’t help but wonder if there was a recipe out there that yields a fluffy vanilla cake, you know, one that is as close as can be to the boxed white cake we all love so much (yep, I said it!). This method is found in many of the cakes in Rose Levy Beranbaum’s book entitled The Cake Bible , and it really does yield an incredibly fluffy cake. 1. . 2. 2. 3.
Breakfast Oatmeal Cupcakes To Go Breakfast Oatmeal Cupcakes – Cook just once, and you get a delicious breakfast for the entire month! Thank you to everyone who has been asking over the years… The official Chocolate Covered Katie Cookbook is finally available – and based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points plus! The breakfast cupcakes are: Quick to makePortable and non-messyEasy to eat at a desk… or pack in a lunchbox! Just throw a couple into your bag, perhaps along with a container of peanut butter and some fresh fruit, and you’re good to go with a balanced breakfast. Never skip breakfast again. Cook once, and you don’t have to worry about breakfast for a month! These customizable “breakfast” baked oatmeal cupcakes are great on-the-go fuel for those days when you have zero time in the morning to prepare a big meal. Print This Recipe 4.95/5 Ingredients Total Time: 25m Yield: 24-25 Instructions
Cinnamon Streusel Baked Donuts So here’s the thing. Wes is apparently not ever in the mood to sleep these days. Not at night, not during naptimes, nothing. I love my little dude so stinking much, but how do you tell a 4-month-old that mama needs sleep to be able to play all day long, make up silly songs, snuggle and read? ‘Cause you know they don’t speak English (or really any other language for that matter)…and the whole reasoning bit kind of flies out the window. Promise, I’ve tried. Yes, tried to reason with a baby. So on the eve of our first flight together I’ve decided to share my favorite donut recipe to date – because if there’s anything that I like to eat when I’m having to prop my eyelids open with toothpicks it’s soft warm donuts with mounds of buttery-cinnamony-salty goodness baked on top. For the donuts: 1 cup flour1 tsp baking powder1/4 tsp salt1/3 cup sugar2 eggs1/4 cup vegetable oil2 Tbsp plain yogurt1/2 tsp vanilla extract For the streusel: Preheat your oven to 375.
Lemon-Lime Bars From now on whenever I think of lemon bars I’ll be reminded of the time that I first met a group of cousins I never knew I had. We all convened at my parents’ house (it turns out they don’t live that far away) for dinner the day after Christmas, just ten days ago. Their great-great-great-grandfather was my great-great-grandfather. I did the calculation and determined that makes us 3rd cousins once removed. It’s a distant relation, but family is family. One of my “new” cousins, about my same age, brought over lemon bars that day. This little reunion prompted me to share a recipe for Creamy Lemon-Lime Bars today. Creamy Lemon-Lime Bars Adapted slightly from the Luscious Lemon Squares recipe on the side of the Safeway Sweetened Condensed Milk can. Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes (plus cooling time) Yield: 16 squares Preheat the oven to 375°F. See the Recipe Index for all the recipes on Cooking On the Side. Tagged as: bars, lemons, limes
Chocolate Cake - Chocolate Cupcake Recipe Mini Chocolate Blackout Cakes Decadent little nibbles of chocolate cake covered in rich chocolate glaze. This mini blackout chocolate cupcake recipe is fun for all occasions, especially Halloween! Black Glass Dishes from Villeroy & Boch. Who loves Halloween? ME! The ghastly decorations, elaborate costumes, and inevitable sugar rush always spurs on some fun family memories. I’ve got two spook-tacular surprises to share with you today, that are sure to make this Halloween frightfully fabulous! One: Mini Blackout Cakes. Two: Spooky Halloween Portraits, to frame as Halloween decorations or use on cards and invitations. The other night I couldn’t sleep. I sat down to piddle-around on my computer at 3 am, and discovered Pic Monkey’s new Halloween photo editing settings. I opted to spend the extra few bucks this month to play with the Halloween editing settings. …because I’m a nerd and that’s what we do when we can’t sleep. Creepy, right? This was a fun-find that I know we’ll use again and again. Print
Raspberry White Chocolate Scones As adventurous as I've tried to become in the kitchen, I've only very recently made scones for the first time. It was an extra-special occasion, a brunchy baby shower for my friend Shelby (she gave birth to her beautiful little guy last week...yay!). I'm not going to lie, these scones were a little high maintenance. I think I used every bowl and utensil in my kitchen, and every square foot of our house was dusted in flour by the time I was done. But offsetting the effort was the fact that these were the most delicious scones I've ever had. Raspberry White Chocolate SconesAdapted from Picky CookMakes 8 sconesPrintable Recipe 16 tablespoons unsalted butter (2 sticks), frozen whole (you'll only wind up using 10 tbsp, but need all 16 for this to work. 1. 2. 3. 4. 5. 6. To Make Ahead:After placing the scones on the baking sheet, either refrigerate them overnight or freeze.
~Apple Pie Cookies! You know when you bake an Apple Pie, or any fruit pie for that matter, and you get those oozy baked sugar, chewy-ish bits of leaked fruit that gets all caramelized to the crust? They’re kind of hard to explain..I think they need a name, I’m open to suggestions! Watch them being made right >>HERE! Anyway, that’s my absolute favorite part of a fruit pie! How great are those sticky little chewy bites..omgosh?! They’re warm, gooey bits of Pie Heaven and are my inspiration for these cookies. Now I can maintain a pretense of manners, since I have my very own caramelly, fruity, chewy & sticky Apple Pie Cookie all to myself! These Apple Pie-like Cookies are made of real Pie Crust layered with sticky Caramel, and a slathering of Apple Pie Filling, topped with a flaky and adorable Cinnamon & Nutmeg lattice crust..HELLO Fall! Each and every bite offers the very best part of an actual Apple Pie, with all of the convenience of a Cookie! Seriously the best cookie I’ve ever had! To. 1 Egg..for egg-wash
Buttermilk Blueberry Breakfast Cake I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Instructions Preheat the oven to 350ºF. copyright alexandra\'s kitchen
Chocolate Nutella Cupcakes Recipe Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more. Don't want to miss another recipe? Subscribe via RSS or email. Hey, remember when I said I’d be posting healthy recipes in July? Ha! These cupcakes were made in honor of my 300th Facebook fan, Rachel. I took the “better than sex” chocolate cupcakes (think moist, very chocolatey cake) and topped them with my own Nutella buttercream. Thank you to all my fans, subscribers, supporters, and readers. Recipe: “Better than Sex” Chocolate Nutella Cupcakes Makes 15-16 cupcakes Edited to add: some people rave about this recipe, yet some have issues with them deflating. 1/2 C butter, room temperature1 1/4 C sugar2 large eggs, room temperature3/4 C flour1/2 t baking powder1/4 t baking soda1/4 t salt1/2 C unsweetened cocoa powder1/2 C milk1 t vanilla Preheat oven to 350°F. In a mixing bowl, beat butter until softened and smooth. Nutella Buttercream Beat butter until smooth.