Dutch Apple Pie

 Preheat oven to 400 degrees

For the Crust~

1 cup flour

1/2 tsp salt

1/3 cup shortening

2 to 3 Tbsp really cold water

In a medium bowl mix flour and salt. With a pastry cutter, cut in shortening until you get small pea size crumbs, sprinkle with water 1 Tbsp at a time, tossing with a fork until flour is moistened adding more water as necessary. Gather into a ball and then shape into a flattened round on a lightly floured surface, then wrap in plastic wrap and place in fridge for 45 minutes. After your crust has been refrigerated for 45 minutes using a floured rolling pin roll out your crust into a circle larger than your 9 inch pie plate. Place crust into pie plate and flute edges if desired.

Filling~

8 cups sliced apples (I used four cups granny smith and 4 cups red envy)

1/2 cup sugar

1/4 cup flour

1/2 tsp cinnamon

1 Tbsp lemon juice

Peel, core and slice thin apples and place in a large bowl, add sugar, flour, cinnamon and lemon juice, toss to coat. Place apple mixture into your already prepared pie crust.

Topping~

1/2 cup butter, softened

1 cup flour

2/3 cups packed brown sugar

1 Tbsp sugar

1/4 tsp cinnamon

In medium bowl use your pastry cutter to cut butter, flour, brown sugar, sugar and cinnamon together until crumbs form. Place on top of your apples, pressing lighlty

Bake pie at 400 degrees for 45-55 minutes or until pie crust and topping are deep golden brown.

Serve warm and top with a scoop of French Vanilla Ice Cream. ENJOY!! πŸ™‚

 

Apple Pie Cheesecake

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Preheat oven to 325 degrees. Line one spring form pan with parchment paper and little spray with nonstick spray. Cover one cookie sheet with tin foil.

 

Crust:

2 cups Cinnamon graham crackers, crushed

2 Tbsp sugar

1/2 cup butter, melted

In a small bowl combined graham cracker crumbs, sugar and melted butter. Press into bottom and 1/4 inch up sides of prepared spring form pan, set in the FREEZER will you prepare your filling.

Filling:

32 ounces cream cheese, softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cardamom

1/4 tsp allspice

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

In bowl of mixer place cream cheese and beat on medium speed(4) until fluffy. Add sugar, cornstarch, cinnamon, nutmeg, cardamom, allspice and vanilla beat on medium speed(4) until combined and smooth. Turn mixer down to lowest speed(stir) and add eggs one at time stirring just until egg is combined before adding next egg.

By hand gently with a rubber spatula add sour cream just until combined you don’t want to over stir and add too much air to your filling.

Remove crust from freezer, pour filling into your crust and set spring form pan on prepared cookie sheet. Bake at 325 degrees for 75-80 minutes or until cheesecake is set but still slightly jiggly in center of cheesecake. Remove from oven set on cooling rack and let cool 15 minutes after 15 minutes run knife around edge of pan and then continue to cool for another 45 minutes. Next, place cheesecake in fridge for at least 6 hours but overnight is best, do NOT remove spring form outer ring until after your cheesecake has set in fridge.

Once your cheesecake has set in the fridge for at least 6 hours you are ready to make your apple topping.

Apple Topping:

1 red apple, cored peeled and sliced thin

1 granny smith apple, cored peeled and sliced thin

2 tsp lemon juice

pinch nutmeg

1 tsp cinnamon

1/4 cup brown sugar

1 Tbsp or so Spiced Rum

1 Tbsp butter

 

In a medium bowl combine apples, lemon juice, nutmeg, cinnamon, brown sugar, and rum toss to coat. Place apples in a skillet, add butter and cook on medium high about 15-20 minutes or until your apples get to desired softness. once cooked let cool to room temperature.

Remove cheesecake from spring form pan and place on serving plate, top with your apples and ENJOY. Store in fridge until you are ready to serve.

Boysenberry Coffee Cake

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Recipe adapted from http://www.thesouthernladycooks.com

 

Preheat oven to 350 degrees. Spray with nonstick spray one 10inch bundt pan and set aside

 

2 cups fresh or frozen(thawed) Boysenberries

1/4 cup sugar

2 tsp cinnamon

1/8 tsp nutmeg

1 (15.25ounce) yellow cake mix

1/2 cup butter, melted

3 eggs, room temperature

1/2 cup milk

1/2 cup sour cream

Powdered sugar for sprinkling

In a bowl add boysenberries, sugar, cinnamon and nutmeg stir gently and set aside.

In bowl of mixer add cake mix, butter, eggs, milk and sour cream, beat until combined about 2 minutes. Pour batter into your prepared bundt pan. Place berries on top of cake mx and then with a butter knife swirl berries into batter. Bake at 350 degrees for 55-60 minutes or until toothpick inserted in center removes clean. Let cool in pan on cooling rack for 15 minutes. Remove cake from pan and let cool. Sprinkle with some powered sugar right before serving and ENJOY! πŸ™‚

Boysenberry Peach Streusel Pie

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First start with either 1 pie crust of your favorite pie crust recipe or one store bought frozen deep dish pie crust. If you are using store bought set your crust on the counter while you get you filling ready. Preheat oven to 375 degrees.

In a medium bowl place

2 cups boysenberries (I used fresh but if you are using frozen thaw in fridge the night before)

1/2 tsp lemon juice

a pinch of Nutmeg

1-1/2 Tbsp Instant Tapioca

Toss everything together gently with a rubber spatula and set aside.

In a large bowl add….

2 cups peeled and sliced fresh peaches (If you use frozen once again let thaw in fridge the night before)

1/3 cup sugar

1/3 cup flour

1/4 tsp cinnamon

1/2 tsp lemon juice

Toss everything together gently with a rubber spatula. Add your berry mixture to your peach mixture and gently toss with a rubber spatula until mixed together well.

Pour your fruit into your deep dish pie crust.

STREUSEL TOP

3/4 cup flour

1/2 cup brown sugar

1/2 tsp cinnamon

1/3 cup cold butter, cut into squares

in a small bowl combine flour, brown sugar and cinnamon, with a pastry cutter, cut your butter into your Β mixture until combined and is crumbly. Place mixture patting down gently on top of your fruit filling. Bake at 375 degrees for 45 minutes or until top is brown and bubbly.Let cool completely on a wire rack. Serve warm with aside of ice cream and ENJOY!! Store leftover pie in fridge

Easy Cinnamon Roll Bread

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Preheat Oven to 350 degrees. Spray one loaf pan with nonstick spray.

4 rolls Β of Refrigerator Cinnamon Rolls (8 count in each roll)

Open the cans of cinnamon rolls and set aside the icing you will use it to top your bread . Layer the cinnamon rolls in your loaf pan (2 rows of eight on the bottom and then 2 more rolls of eight on top)11201834_975084585855764_7011894680184719607_n

Place in your preheated oven and bake at 350 degrees for 60-65 minutes. After your bread has been in the oven for about 40 minutes, cover loosely with foil so that the top of your bread doesn’t get burnt and continue to bake the rest of your time left.

Remove from oven and let cool about 20 minutes. While cooling place icing in a ziplock bag or a piping bag whatever you prefer. Turn bread out of loaf pan onto a cooling rack and then set cooling rack over a baking sheet that has been lined with parchment paper. Cut Corner off of ziplock bag or tip off of pastry bag and frost the top of your loaf. Slice and enjoy!! πŸ™‚

This recipe has been adapted from http://www.ohbiteit.com

Snickerdoodles

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Preheat oven to 400 degrees. Line 4 cookie sheets with parchment paper.

1-1/2 cups sugar

1/2 cup butter, room temperature

1/2 cup butter flavored shortening

2 eggs

2-3/4 cups self rising flour

1/4 cup sugar

2 tsp cinnamon

Mix 1-1/2 cups sugar, butter, shortening and eggs in mixer on medium speed. stir in flour until dough forms.

Shape dough into 1 Tbsp balls.

In a bowl mix 1/4 cup sugar and cinnamon

Roll cookie balls into cinnamon sugar and place on prepared cookie sheets about 2 inches apart.

Bake at 400 degrees for 8-10 minutes. Remove from cookie sheet and let cool on wire rack.

Makes about 4 dozen cookies

Apple Fritter Bundt Cake

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This Recipe has been adapt from The Baking ChocolaTess who Adapted the recipe from Lui in Cucina

Preheat oven to 350 degrees. Grease and flour one 10 cup bundt pan

In a small bowl…

3 apples, peeled and chopped, any kind I used a mixture of granny smith and red delicious

2 Tbsp sugar

1 tsp cinnamon

mix together and set aside

In another small bowl mix…

1/3 cup brown sugar

1 tsp cinnamon

mix together and set aside

In bowl of mixer, cream together

2/3 cups sugar

1/2 cup butter softened

Once creamed together add

2 eggs one at a time

1-1/2 tsp vanilla

In a another small bowl whisk together

1-1/2 cups flour

1-3/4 tsp baking powder

add flour mixture to butter mixture and beat until blended

slowly add

1/2 cup milk

continue to beat till smooth

In bundt pan place half of your apples and half of your brown sugar mixture first. Pour half of batter on top of apples. Place other half of your apples and brown sugar mixture on top of batter. Top with last half or your batter.

Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean. Let cool 15-20 minutes on rack for 15-20 minutes, turn out of bundt pan and let cool completely.

Enjoy!!

If you like a glaze drizzled on the top….

in a small bowl mix

1/2 cup powdered sugar

1-3 Tbsp of milk

Drizzle over your warm bun bun cake!! πŸ™‚

Cinnamon Chip Banana Bread

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Preheat oven to 350 degrees. Grease 1 loaf pan and set aside

In bowl of mixer add

1 cup mashed banana

2 cups flour

1 cup sugar

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/2 cup butter, softened

2 eggs

Beat on medium speed until well combined.

Add…
1 cup cinnamon chips

Stir in by hand. Place in prepared loaf pan and bake at 350 degrees 60-65 minutes or until toothpick inserted in center removes clean. ENJOY!!:)

Carrot Cake Cupcakes

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Preheat oven to 350 degrees. Line cupcake tins with cupcake papers (Makes 24 cupcakes)

 

2 cups flour

1 tsp cinnamon

1/8 tsp ground cloves

1/4 tsp ginger

1/4 tsp nutmeg

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup finely shredded carrots

3 eggs

1 cup sugar

1 cup brown sugar

2/3 cup veggie oil

2 tsp vanilla

In a medium bowl place flour, cinnamon,cloves, ginger, nutmeg, salt, baking powder and baking soda. Whisk together until combined. Stir in carrots and set aside.

In bowl of mixer , mix together eggs, sugar, brown sugar and vanilla until combined and sort of frothy. Slowly add your dry ingredients stirring until combined.

Fill your cupcake papers with 1/4 cup batter and bake at 350 degrees for 24-28 minutes or until toothpick inserted in the center comes out clean. Remove tins from oven and place on cooling racks for 10 minutes. Remove cupcakes from tins and let cool completely.

CREAM CHEESE FROSTING

12-ounces cream cheese

3/4 cup butter, softened

2 tsp vanilla

4-1/2 cups powdered sugar

In bowl of mixer place cream cheese and butter, beat on medium speed until combined and fluffy. Add vanilla and mix until combined. Slowly add powdered sugar and beat until desired frosting consistency.

Frost cooled cupcakes and ENJOY!! πŸ™‚

Maple Cinnamon Butternut Squash

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Preheat oven to 425 degrees. Line a baking sheet with foil

1 butternut squash, peeled and cut into chunks

2 Tbsp olive oil

2 Tbsp maple syrup

1/2 tsp cinnamon

In a bowl place squash. Add olive oil, maple syrup and cinnamon, Toss. Place on prepared baking sheet and roast at 425 degrees for 30 minutes.

I have also placed the squash around a pork and roasted all together. I am a fan of 1 baking dish meals and the squash was excellent!

ENJOY!! πŸ™‚