So while on IG recently I came across a recipe that was blindingly pretty to look at. You know what I mean…it was a scroll stopper!
My interest peaked and so I clicked to see the recipe which took me to pinterest and finally to the recipe! It’s here I found a super simple dessert with lots of design Wow factor! My first thought…. “I think I can pull this off!!”
So I gave it a go! And here was I learned!
#1 my knife skills are not as good as theirs…or maybe they “cheated” and used a mandoline
#2 knowing how long is long enough to microwave apples until “pliable” is very a tricky observation to make.
And #3 Apples add water and will increase baking time!
Other than these few things it came out great! And I encourage you to search for this recipe as described above and give it a try, you can easily find it on Pinterest. The recipe is not mine and I did not request permission to publish it myself so…sorry but you’ll have to look that one up! Enjoy it though! It was very good!!
It’s week two of the Fall cookie series and I found a super simple delicious recipe that anyone can make and look like a cookie pro!
Oatmeal cream pies are a soft cookie with sweet cream filling. I’m pretty sure everyone has eaten the little Debbie version of this treat.
Here’s what you’ll need:
2 LG eggs
1 box of spice cake mix
1 c. Quick cook oats
1 container of prepared frosting, this what I used…
1tsp pumpkin pie spice
Blend together the butter and eggs, add the cake mix and oats stir together well. Refrigerate mix for 1-2 hours. Meanwhile put frosting in a bowl and add spices stir and refrigerate. Preheat oven to 350F. Use a small scoop to scoop cookies onto greased cookie sheet, wet your hands and press cookies flat. Bake 12-15min. Cool and add filling. Enjoy!
Well here’s where we start! You voted and I listened The Fall baking series will be fabulous fall cookies! There are some quintessential flavors that come with the Fall like pumpkin spice, apple cinnamon, and featured this week S’mores! I think you’ll find this sweet and easy cookie quickly becomes a favorite!
It features a graham cracker cookie with a marshmallow and Candy topping. It’s quite versatile as you can use a number of different kinds of candy I used Hershey Kisses, Reese’s Peanut Butter cups, and Rolos. Be sure to give your favorite flavor a try here is what you’ll need.
2.5c graham cracker crumbs
1/2tsp baking powder
1/2tsp baking soda
1c granulated sugar
1c. Packed light brown sugar
Large marshmallows cut in half
Candy of choice
Blend together wet ingredients and slowly incorporate dry ingredients. Drop into a greased mini muffin pan. Bake at 350F for 12-15 minutes until soft but cooked through check with a toothpick. Remove from the oven and top with half of a marshmallow Place back in the oven for 1 to 2 minutes. Remove pan from the oven and Press candy into the top of the softened marshmallow and allow to cool. Enjoy!
I have a serious case of Autumn-itis. I am itching to get to the cooler weather, crock pot food, bonfires, and all of the wonderful fall desserts!
I made a nice family dinner tonight and decided to top it off with a Buttercream glazed Pumpkin Spice Pound Cake A la mode.
My house smells so good right now!! Pumpkin spice anything is a quintessential fall flavor. And it didn’t disappoint this recipe was delicious!
The warm spice cake combined with a creamy vanilla ice cream was perfection.
Here is the recipe, enjoy!
1 1/4 cup butter
1 c. Packed town sugar
1 1/4 c. Granulated sugar
1 can pumpkin puree
3 c. Flour
2 tap baking soda
Allspice, nutmeg, and ginger to taste.
Bake at 350 for 15-20 minutes or until cooked through.
For the glaze
1/4 c. Butter
2 c. Powdered sugar
Water to get proper consistency
Pour over warm cake
OK, so every now and then I have a kitchen fail. The first attempt on this recipe was exactly that. Don’t get me wrong it was delicious but oh my word was it ugly lol!!
The topping was too runny and I got impatient and put the topping on before it was cool enough and it made the filling kind of melty and loose lol. I also think I needed more butter in the crust to hold it together better.
So today I reattempted this delicious treat, and I’m happy to report that it came together literally much better the second time around.
The sweet creamy filling is the perfect compliment to the tartness of the fruit compote topping. Below is the recipe, enjoy!
2.5c. Nilla wafer cookies crushed
4Tbsp butter melted
Mix the cookie crumbs and butter together and press into your pie plate. Set aside
3 LG nectarines chopped
1/4c granulated sugar
1/4 tap nutmeg
In a saucepan, Cook on medium high heat. Bring it to a boil stir constantly until thick and bubbly. Pour into a bowl and set aside to cool and thicken.
8oz cream cheese
1 box instant French vanilla pudding
1 tsp vanilla
3/4 c milk
1.5c whipped topping
1 LG nectarine chopped
In a large mixing bowl blend together cream cheese, vanilla, vanilla pudding and milk. Fold in whipped popping and chopped nectarine. Spoon into pie crust and chill 1 hr Add topping, cut and serve. Enjoy!
Did I mention that it’s National Ice Cream Day?! My family loves ice cream especially my husband and my daughter. I recently invested in a Pampered Chef ice cream maker and I got to say I really like it. It’s easy to use and makes great soft serve ice cream.
Tonight’s dessert included a simple vanilla ice cream base with a strawberry topping. Here’s what you need.
2c. Heavy whipping cream
1c. Whole milk
1/2c. Granulated sugar
1tsp. Vanilla extract
Simply whisk ingredients together until the granulated sugar is completely dissolved refrigerate for about 20 minutes before adding it to your ice cream maker. Ice cream will be soft serve consistency if you like it a little firmer simply place it into the freezer for 1 to 2 hours. Top with the macerated berries and enjoy!
Ok as ridiculous as this sounds…last summer my BFF Amber and I attempted the Classic Chocolate Chip cookie recipe from Betty Crocker and failed…TWICE lol!
First round the cookies retained their pre-baked shape, they were hard little cookie balls.
Round two wasn’t any better. (Maybe I should have measured some things lol) This time they spread from one end of the cookie sheet to the other!
Although both tasted ok…Neither was that delicious cookie we were craving!
With out recent winter weather in Michigan I was itching to get back into the kitchen. So I made a third and final attempt at this recipe!
It’s a miracle! They came out perfectly! I did modify the recipe because the dough like the first round was so dry it was like bread crumbs. So I added 2-3Tbsp of water and here we are perfect Classic Chocolate Chip Cookies!
I chose water instead of milk or oil because I didn’t want to add anymore fats etc… As these can change the chemistry of the cookie and I likely would have had continued problems.
So there you have it! Cookie accomplished! Thanks for following along!