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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:  Pies, Cobblers and Crisps

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!

Cherry Custard This simple dessert is similar to a French Clafoutis, only made lighter and served in individual ramekins for better portion control. Happy Friday everyone!! Before the summer comes to an end, I am trying to enjoy all my favorite summer fruits, especially cherries, watermelon and peaches. This cherry custard is a must, I just love the flavor and you'll be surprised how easy it is to make. I used raw sugar as my sweetener, but Stevia or Splenda would work fine too. And speaking of pitted cherries, I am loving my new cherry pitter, from Amazon, it makes pitting cherries a breeze! Cherry CustardSkinnytaste.comServings: 4 • Size: 1 custard • Old Points: 4 pts • Points+: 4 ptsCalories: 156 • Fat: 2.6 g • Protein: 5.5 g • Carb: 27.8 g • Fiber: 1.3 g • Sugar: 8.8 gSodium: 204 mg Ingredients: Preheat the oven to 350°. Whisk the eggs, sugar, salt, and flour together until smooth. Add the milk and vanilla extract. When cool, dust with powdered sugar and serve.

Peach and Blueberry Crumble Chocolate Raspberry Cheesecake 55 Min What You'll Need: 2 cups crushed cream-filled chocolate sandwich cookies 1/4 cup (1/2 stick) butter, melted 2 (8-ounce) packages cream cheese, softened 2 eggs 3/4 cup sugar 1/2 cup (3 ounces) semisweet chocolate chips, melted 1/3 cup seedless raspberry preserves What To Do: Preheat oven to 325 degree F. Note It's nice to add a bit of color to this by garnishing each serving with a dollop of whipped cream, some fresh raspberries, and a sprig of mint. 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.

Brownie In A Mug CrockPot Recipe Day 248. It's like it's hot chocolate... but it's a brownie! in a mug! baked in your crockpot! Melba emailed me yesterday with a brownie-in-a-mug recipe, and I knew the second that I opened the email, I was going to have to make it. Right then and there. But in the crockpot. The Ingredients. --mugs. The Directions. Mix up the brownie mix according to the directions listed on the package. (psst. Spoon brownie mix into each mug, filling it about 1/2 to 2/3 of the way. Put the mugs in the crockpot. Cover and cook on high for 1 1/2 to 3 hours. Our brownies were finished at 2 hours, 15 minutes (see note down below). Unplug the crockpot, and let the mugs sit with the lid off. When the mug is coolish to the touch, top with whipped cream or vanilla ice cream. The Verdict. Perfect! This was a really fun idea, and something I will do quite often, now that Melba gave me the heads up!

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

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.

Strawberry Rhubarb Crisp Chris • shared appetite Rhubarb. It’s a word that we all hear over and over this time of year. There’s no escaping it. Rhubarb this. Rhubarb that. Judge me as you will. I figured one of the safest and easiest ways to break into the world of this crazy, weird looking celery look-a-like pink vegetable… oh, you thought it was a fruit too, huh? The first time I made this strawberry rhubarb crisp was actually this past Mother’s Day, when Asheley and I pulled out the fancy paper plates to host my parents and brother’s family over for dinner. Nothing like the unfailing ego boost you can always count on from your mom. Needless to say I took full advantage of the opportunity to test out some new recipe ideas on them. My friend Sandra over at Kitchen Apparel has been taking all these really cool, dark and moody photos lately. And side note, man I love strawberries. Pairing those sweet, juicy strawberries with the tartness of the rhubarb makes for one heavenly dessert. Ingredients for the Filling

Blackberry Cobbler Recipe You can use fresh or frozen blackberries for this cobbler. If using frozen, defrost and drain first. Make sure you do a taste test to adjust sugar levels. Some berries are more tart than others and need more sugar for balance. Method 1 Place berries, sugar, lemon juice, lemon zest, cinnamon, and cornstarch in a 9x9 casserole dish. 2 Preheat oven to 350°F. 3 Taking large spoonfuls, drop the batter mixture over the berries. Great served with whipped cream or vanilla ice cream.

Blackberry Cobbler #2 We’ve already examined one version of blackberry cobbler, which happens to be my favorite. It was more cakey and sweet than the version I’ll share today, and can really stand on its own without a creamy accompaniment such as ice cream or squirt whipped cream. Today’s version, however, is the more traditional definition of "cobbler": a slightly, but not overly, sweet biscuity topping is spooned in clumps over the top of sweetened blackberries, creating a cobblestone effect on the dessert—hence the name "cobbler." This really is a basic, yummy fruit dessert, but what catapults it into the realm of absolutely blissful deliciousness is the addition of a scoop of vanilla ice cream when serving. Let’s tackle this cobbler, shall we? The Cast of Characters: Flour, Sugar, Milk, Egg, Butter, Shortening, Salt, Baking Powder, Lemon, and Blackberries. First, place six cups of blackberries into a mixing bowl. Add 1/2 cup sugar. Now cut a lemon in half. Squeeze 1 tablespoon of lemon juice… And set aside.