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!
Cinnamon Apple Dessert Chimichangas This week’s #SundaySupper is being hosted by Cindy of Cindy’s Recipes and Writings . Cindy is bringing us straight from summer to fall with an amazing Autumn Apple Party! I have to be honest and say that when I heard this week’s theme, I had a moment of hesitation. Why? Because Jen doesn’t really *do* apples. I’d rather eat just about anything other than an apple. So, if I was going to participate this week, I was going to go Jen-style for this apple party. The dish that I’m serving up in the Cocina today almost didn’t get made at all. I ended up making a HUGE batch of delicious apple pie filling with my apples (you can find the original recipe for the apple pie filling I made on Baker Bettie ) and had nothing to do with it. What could I make with apple pie filling? Dessert chimichangas, that’s what. A chimichanga is a fried burrito. I’m going to give you a moment to let that sink in… This is a fried apple pie burrito. Happy Autumn Apple Party, y’all! For the Apple Pie Filling Main Meals Sides
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 Baked Spiced Caramel Apple Bowls | The Kitchen Prescription Autumn Equinox happens on September 22, 2012. According to The Farmer’s Almanac, ”the word equinox comes from the Latin words for “equal night.” The fall and spring equinoxes are the only days of the year in which the Sun crosses the celestial equator. From here on out, the temperatures begin to drop and the days start to get shorter than the nights.” Or what some of us like to call… hibernation. With shorter days and longer evenings that means more time spent indoors. So to kick off the Autumnal Equinox, TKP is celebrating with baked spiced caramel apple bowls. Instead, she walks in with a bag of apples, ice cream, caramel sauce, and sugar cookies. And so…baked spiced caramel apple bowls were born and replaced the apple crisp I had my heart set on. Preheat oven to 350 degrees. Next, mix a 1/8 tsp of pumpkin pie spice, 1/2 to 3/4 tsp cinnamon and 2 to 3 tablespoons of dark brown sugar. Let the apples cool for a bit and add ice cream of your choice. Happy Fall and Autumnal Equinox!
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.
The Tale of Two Kitchens: Apple Pie Cupcakes Fact: When I was younger I accidentally put salt in cookies instead of sugar. Fact: I love apple pie and cupcakes equally. They're the best desserts on earth. Fact: I really like to cook, but baking still slightly terrifies me (see first fact). Fact: This was the first time I made something—entirely from scratch! Fact: I truly believe these Apple Pie Cupcakes will be waiting for me in Heaven. I originally posted this on my personal blog, but felt the need to share, because they're so good I wish everyone could enjoy them. Don't let the "apple" part of this recipe fool you; these are not—in any way, shape, or form—healthy. Apple Pie Cupcakes Ingredients: For cupcakes: 3 cups sifted cake flour 1 tbsp. baking powder ½ tsp. salt 1 cup unsalted butter, at room temperature 2 cups sugar 4 eggs 1 ½ tsp. vanilla extract 1 cup milk For the apple filling: 2 tbsp. butter 2 tsp. cinnamon 2-3 tbsp. sugar 3 large Granny Smith apples, peeled, cored and diced For Cinnamon Buttercream Frosting up to 1 tablespoon cinnamon
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
Baked Apple Chips I am totally guilty of snooping in other peoples carts at the grocery store. I want to know what other people are getting. What if I'm missing out on something! Saturday (after my super muddy FUN mud run and 5 showers later) we went to the grocery store and the lady in line ahead of us had a bag of baked apple chips in her cart. YUMMMers. I thought these would probably not be that complicated to make myself...I also figured they would taste better warm and fresh out of the oven. What you will need:2 applesCinnamonDirections:Remove apple core. * UPDATE: Check on them at the hour mark and every 30 minutes after that. These were SO good!!