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~Apple Pie Fries!

~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! 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! A decorative edge roll-cutter..optional! Directions: Chop up the Apple Pie Filling as best as you can. Make an egg wash by mixing the egg with a splash of water. Related:  sweet

Spring Battenburg Cake This was my first time making Battenburg cake, and it certainly will not be my last. I'm smitten! I love the bright almond flavor the cake imparts, and I can't help but smile at the colorful two-by-two checked pattern. I had a difficult time finding good step-by-step instructions for this recipe, so I am including my own in this post. I didn't have the two 7" square pans called for in the original recipe, so I had to work around that. I ended up using a 10 x7 stoneware dish with the parchment divider and it worked great. As a final touch, I dressed the cake in white fondant and added pearl dragees. Spring Battenburg Cake [click to print] Serves 6-8 Preheat oven to 350 degrees. Line the pan: Fold a piece of parchment paper in half, then, while folded, trim the edges to fit the length of the pan. Bake the cakes: Cream butter and sugar together in the bowl of a stand mixer with paddle attachment. Assemble the cake: Using a serrated knife, trim each cake evenly into two long cuboid cakes.

Pumpkin Lust Cake You guys. This pumpkin lust cake is like the new pumpkin pie. At least it will be at our Thanksgiving dinner this year. I about cried when he showed up at home that night with a big ol’ piece he said he saved just for me. First you need to run and grab some Pumpkin Spice Instant Pudding. Let me lay it out for you. The original version of this cake is made with chocolate and/or vanilla pudding, and it is deee-licious as well. Pumpkin Lust Cake Ingredients 1 stick butter, melted 1 cup flour 1 cup chopped pecans 2 tbs sugar 1 (8oz) package of cream chees, soft 1 cup powdered sugar 2 (8 oz) containers cool whip (or one 16 ozz container) 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding 3 cup cold milk Nutmeg for sprinkling For the crust Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. For the Cream Cheese Layer Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. For the Pumpkin Layer Adapted from Debbie Mortensen

Currently Baking {Rocher-stuffed Brownies} « Miss Renaissance Truly (in my little world, at least), there’s hardly a better combination than chocolate and hazelnuts. It’s the perfect marriage of intense cocoa flavor & nutty sweetness. I could go on and on about this….those close to me know how intense my love for this combo really is (hence, my crazy addiction to Nutella!) This being said, let me introduce you to heaven in brownie form: the Tartine Bakery Brownie. The only thing better than a deliciously rich brownie or a handful of yummy Rocher is this mash-up of sorts. I used Tartine’s brownie recipe from their book (pictured above, click to see it larger), and simply “dunked” 16 Rocher into the batter before baking. {All images by Miss Renaissance.}

Easy Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings

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? So, these are totally doable, they look detailed, but seriously are really easy. 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...

Blue velvet cupcakes « One Particular Kitchen Ohai, cupcakes. I’m kind of at a loss for words with these. Can you imagine how good they were by looking at the pictures? Because let me assure you… they were BETTER than whatever you’re thinking. Kiddo and I wanted to do something lovely for our local police force because they are awesome. I found this recipe at the incredible Sprinkle Bakes. Ingredients For the cupcakes 2 cups sugar ½ pound (2 sticks) butter, at room temperature 2 eggs 1 tablespoon cocoa powder 1 Tbsp Wilton royal blue gel food coloring 1 small dab of violet gel food coloring (I dipped in a toothpick and used that much) 2 ½ cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract ½ teaspoon baking soda 1 tablespoon vinegar For the frosting 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar (I hate sifting; I whir it up in the food processor instead to aerate and get lumps out) Instructions Make the cupcakes Now make frosting!

Kevin & Amanda Secret Ingredient Christmas Cookies These secret-ingredient cookies are insanely delicious, perfect for Christmas, and are sure to have everyone trying to guess the secret ingredient at cookie swaps! :) It may be a little early to start talking about Christmas cookies, but honestly, these cookies are amazing any time of year! I love nuts (especially when they’re candied) but I can’t stand nuts in my cookies!! What happened next are these decadent, Brown Butter, Cinnamon Toasted Pecan, Oatmeal Snickerdoodles. I am so, so thrilled with how these cookies came out. They were a huge hit with my friends and neighbors. You’ve got to try these at least once. :) Put these on your cookie to-do list! Here’s how I made them. The first step is to brown the butter. Browning butter is so easy. And that’s it! The next step is to toast the pecans. Place the nuts in a large skillet over medium heat. Immediately transfer the nuts to the bowl of a food processor. Add one cup quick 1-minute oats. And whisk to combine. Oh mama mia. 1. 2. 3. 4.

~Caramel Snickerdoodles Hmmm, where do I begin? Should I start with the warm flaky & tender, Cinnamon Sugar coated Crescent Nugget filled with oozing Caramel?! Or should I start with how easy these are and probably the most delicious and impressive thing I’ve ever made with only 3 ingredients? Orrr maybe I’ll start by saying that these little gems are the best Snickerdoodle anything I’ve ever Snickered or Doodled! What you’ll need for 20 Snickery Doodly Delights: 1 Pillsbury Crescents Seamless Dough Sheet Caramel per each Doodle. 1 cup of Cinnamon/Sugar..blended to your taste Directions: Cut out about a 2″x2″ piece of dough and wrap it gently and snuggled around one Caramel. Place them onto a baking sheet about 1″ or so apart… Bake them at 350 degrees for about 12 minutes, or until they’re firm and slightly puffy. Let them cool for just a few, but these have to be eaten warm, for maximum Caramel flow… Construct a nice stack of gooey Snickerdoodles so everyone can share….. Don’t forget about yours though!