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Apple Crisp Pizza

Apple Crisp Pizza
My husband’s favorite dessert is a warm apple crisp with a huge scoop of vanilla ice cream. A couple of year ago we crowned this the Perfect Apple Crisp at least according to my husband’s standards. But I think his favorite apple crisp has some competition from this Apple Crisp Pizza. And it was.Thank goodness because this dessert redeemed me from an awful disaster of a dinner. Don’t judge me but I totally used a store bought pie crust. Look how gorgeous the pizza is with the caramel drizzled on top. Start by combining some apples with a little sugar and some cinnamon. My favorite part about any apple crisp is the crisp part and this has a generous helping of crisp on top. Ingredients Pastry for single-crust pie (9 inches) 2/3 cup sugar 3 tablespoons all-purpose flour 1 teaspoon ground Cinnamon 4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces 1/2 cup caramel topping Instructions Notes Related:  cakePies, Cobblers and Crisps

Chocolate Rum Cake (From Scratch Tortuga Copycat Recipe) Rum Cake has long been my favorite type of Christmas treat. When we were kids, my dad used to pick up a cake from a local health food restaurant to serve with Christmas Eve dinner. I have no idea why the place made totally-not-at-all healthy rum cake, but it did, and it was delicious, and yes...we ate it even though we were kids. (Well, I did--my brother was never a fan.) I first posted my original recipe for Rum Cake from Scratch back in March of 2011. The chocolate flavor in this cake comes from a combination of both cocoa powder (use the regular unsweetened, not dutch process kind) and melted chocolate chips. The first time I made this cake, I had a bundt cake disaster and it wouldn't come out of the mold (happens to the best of us!)

Cinnamon Bun Pecan Pie Recipe Pie season is here–are you ready? Instead of making the same old pumpkin or pecan pie this year, shake things up a little and try this twist on classic pecan pie! This Cinnamon Bun Pecan Pie has all the best elements of cinnamon buns in pie form: a swirled cinnamon crust, a sweet, gooey filling with plenty of cinnamon and crunchy pecans, and a generous dollop of a tangy cream cheese topping. Because time is at a premium around the holidays, this recipe takes some shortcuts and calls for premade pie dough and frosting. Cinnamon Bun Pecan Pie Ingredients Pie dough: enough for 1 9-inch crust2 ounces (4 tbsp) melted butter4 tsp ground cinnamon, divided use3/4 cup dark corn syrup1/2 cup packed light brown sugar3 large eggs, at room temperature1 tsp vanilla extract1 tsp cake and cookie flavoring (optional)1/2 tsp salt2 cups toasted pecan halves1 cup cream cheese frosting (not “whipped” variety) Start with dough that is slightly chilled but still pliable. This filling is so easy and fast to make!

Yummy Healthy Easy: Carrot Coconut Bread with Cream Cheese Glaze This last week was Teacher Appreciation week at my kids’ school. For every day of the week, the students were asked to give or do something for their teachers. Of course one day was “bring your teacher a treat” day. I wanted to give my boys’ teachers something yummy that was a little different from the norm. This is seriously the BEST. The cream cheese glaze is to die for. Carrot Coconut Bread with Cream Cheese Glaze Ingredients 1¼ cup flour¾ cup sugar1 teaspoon baking powder1 teaspoon salt½ teaspoon baking soda1 teaspoon cinnamon¼ teaspoon nutmeg1 cup sweetened coconut flakes½ cup canola oil½ cup reduced-fat sour cream2 eggs1 teaspoon vanilla extract1 cup shredded carrotsGLAZE:1 cup powdered sugar (I added a little more to make mine a bit thicker)1-1/2 oz (or 3 Tbsp) reduced-fat cream cheese, softened2 tablespoons fat free milk¼ teaspoon vanilla extract Instructions Preheat oven to 350 degrees. Looking for more delicious dessert recipes?

Peach and Blueberry Crumble "Brioche" express au yaourt Voici encore une recette qui risque de plaire! Elle me vient du blog "J'amène le dessert!!". En voyant les photos, j'ai tout de suite été convaincue!! Il n'y a pas de levure boulangère, donc ce n'est pas véritablement une brioche. 500 grs de yaourt brassé1 c. à café de sel1 c. à soupe bombée de sucre en poudre580 grs de farine1,5 sachet de levure chimique100 grs de pépites de chocolat1 jaune d’œuf Mettre dans la cuve de la machine à pain ou du robot les ingrédients dans l'ordre suivant : les yaourts, le sel, le sucre, la farine et la levure. Pétrir la pâte jusqu'à obtenir une préparation homogène : la pâte est collante, pas de soucis, c'est normal! Verser la pâte dans un moule à cake (recouvert de papier cuisson pour faciliter le démoulage!) Enfourner dans un four préchauffé à 210°C pendant 30 minutes (45 minutes pour mon petit four). Laisser tiédir puis démouler la brioche et la laisser refroidir sur une grille.

Peach and Cinnamon Cobbler Peach and Cinnamon Cobbler Ingredients: Butter for coating dish 6 cups peaches, halved, pitted, and sliced 1/4 inch thick3/4 cup sugar1/4 cup quick-cooking tapioca1 teaspoon ground cinnamon1 teaspoon freshly squeezed lemon juicePinch salt 1 2/3 cups all-purpose flour, plus additional for dusting3 1/2 tablespoons sugar1 1/2 tablespoons baking powder1/8 teaspoon salt6 tablespoons cold unsalted butter, cut into cubes2/3 cup heavy cream, plus additional for brushing Instructions: Preheat oven to 350°F. For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. mixture resembles coarse crumbs. Evenly arrange the dough rounds on top of the filling.

Gâteau savoureux à l'huile d'olive et citron 30g de beurre 2 citrons non traités 140g de cassonade 4 œufs 240g de farine 1 sachet de levure chimique 50g de miel 12cl d huile d'olive fruitée Cake à l’huile d’olive Quand Maryse du très joli blog de recettes Maryse & Cocotte a présenté son gâteau à l’huile d’olive et citron, j’ai tout de suite su que j’allais le faire! Utilisation de l’huile d’olive dans les gâteaux Dans les gâteaux, l’huile remplace le beurre et permet de varier la texture et le parfum. Conserver l’huile d’olive Chaleur, ultraviolets et oxygène fragilisent les huiles végétales et accélèrent leur rancissement. Recette pour 4 à 6 personnes ( moule à cake ou à manqué ) Bon appétit!

Summer Berry Crumble with Homemade Vanilla Ice Cream | Blueberry Kitchen Hi, happy new week! I had kind of a rough week last week and to add insult to injury my usual preferred form of therapy (baking) wouldn’t go right either. I had so many baking disasters last week and the one thing I made that I liked I managed to drop on the floor! When I got the urge to bake yesterday and I decided it was time to go back to basics and comfort food. This crumble has a base of mixed frozen summer berries, lemon zest and sugar and a spelt, oat and brown sugar topping. I served my crumble with creamy homemade vanilla ice cream – I used the same base recipe as my strawberries and cream ice-cream as I was so happy with the way that one turned out. Summer Berry Crumble Serves 8 800g (1lb 12oz) frozen berries 1 tbsp lemon juice 1 tbsp lemon zest 3 tbsp sugar 1 tbsp cornflour (cornstarch) 150g (1 cup) spelt flour 150g (1 1/2 cup) oats 100g (1/2 cup) soft light brown sugar pinch salt 80g (3 oz/ 3/4 stick) chilled unsalted butter, cut into cubes Vanilla Ice Cream 250ml (1 cup) whole milk

TWD ~ Coconut (Lemon) Tea Cake Moist, plain and similar to a pound cake. That is the way Dorie describes this delicious cake.It is flavored with both coconut milk and shredded coconutbut it does not have a strong coconut taste. Doris suggests lightly toasting and serving for breakfast with coffee or tea. You can make the cake with several variations. Tuesdays With Dorie baker, Carmen of Carmen Cooks has the recipe on her blog and can also be found on 195 of Dorie Greenspan's book Baking from My Home To Yours. Coconut Tea Cake 2 cups all-purpose flour1 tsp baking powderPinch of salt1 cup canned unsweetened coconut milk (stir well before measuring)1/2 stick (4 Tablespoons) unsalted butter, cut into 4 pieces4 large eggs, preferably at room temperature2 cups sugar1 tsp vanilla extract2 tsp dark rum (optional, but so good)3/4 cup shredded coconut (unsweetened or sweetened), toasted or not Preheat oven to 350 degrees F. Sift the flour, baking powder and salt together.

Apple and Rhubarb Pie As the days grow colder it’s hard to resist the allure of comforting winter desserts, such as these Apple and Rhubarb Pies. Luckily winters here in Brisbane are relatively mild, but growing up in Tasmania I loathed the long cold winters. Especially the winters while I was at university. After my first year of university I started a full time job as an undergraduate accountant and continued university part time. Given my work and university commitments I decided to move out of my parents house, which involved an hour long drive to and from work each day, and into a townhouse that was within walking distance to work. I shared the townhouse with a friend, and as much as we both loved our townhouse, we hated it in winter. Back then the apple pies were frozen apple pies from the supermarket, but comforting nonetheless. So tell me, what is your favourite comforting winter dessert? Individual Apple & Rhubarb Pies Total time Begin by making the pie dough.

Cake à la crème de marrons et aux pépites de chocolat {Concours Inside} Crème de marron ou confiture de châtaigne ... j'avoue que je ne fais toujours pas la différence. Celle que j'ai utilisé pour réaliser ce cake est faite maison et est peu sucrée. Cependant la crème de marron étant habituellement très sucrée, il ne sera pas nécessaire de sucrer votre pâte à cake, tout dépend de celle que vous utiliserez et/ou de votre goût. Ingrédients pour 1 grand moule à cake ou 2 petits :300g de crème de marrons ou de confiture de châtaignes100g de farine bise (type 80)100g de farine de riz100g de chocolat à cuire à 60%15cl de crème liquide végétale (riz, soja, épeautre ...) ou de vache3 œufs50g de sucre roux (facultatif)1 sachet de levure ou 1 cuillère à café rase de bicarbonate de soudeUn peu d'huile et de farine pour le(s) moule(s)Préchauffer le four à 180°C.Dans un saladier, fouetter les œufs entiers avec la crème de marrons. Edit du 02/09/2013 : Et la gagnante est ... Paola Allam !!!