Caramel Apple Pie

Ahh I can't believe Thanksgiving is this week!! Obviously apple pie is a staple dessert on most American's Thanksgiving table but this ooey gooey twist on the traditional version is a must try. I do love Thanksgiving but I think I'm more excited this year because it means that Christmas is right around the corner. I think we are going to have more fun this year than ever before because Owen is excited for Santa and all the things that come with the holiday season.

Ingredients:

2 lbs or 6 Cups of Apples - Peeled, Cored & Diced Small

1/2 Cup Sugar

1/4 Cup Flour

1 Tsp Cinnamon

2 Tbsp Skim Milk

1/2 Cup + 2 Tbsp Squeezable Caramel Ice Cream Topping 

1 Cup Flour

1/2 Cup Packed Brown Sugar

1/2 Cup Butter

Pre-made Roll out Pie Dough or a Pre-made Pie Crust

Adapted from: http://www.midwestliving.com/

Start by preheating your oven to 350. If you are using a pre-made pie shell take it out of the freezer, if you are using the roll out dough make sure it's close to room temperature before trying to put it in your 9in pie plate. In a large bowl stir together the sugar, 1/4 cup of the flour and cinnamon.

Peel, core, and dice your apples into small chunks. Toss them into the sugar mixture making sure they coat completely. Pour the apples into the prepared pie dish.

In a small bowl whisk the milk with 2 Tbsp of the caramel ice cream topping and drizzle it over top of the apples.

Now it's time to make the crumble topping. In a medium bowl combine the remaining cup of flour with brown sugar. Using the back of a fork or a pastry blender cut the butter into the dry mixture until coarse crumbles appear. Spread the topping out over top of the apples for a complete layer.

Lightly cover the pie with tin foil leaving the top open a little. Place the pie on a baking tray and bake for 30 minutes. Remove the foil and bake another 30-35 minutes until the apples are tender and the topping is golden brown. Let cool 10 minutes at least before drizzling the remaining caramel ice cream topping over the entire pie. Just like every other apple pie this one tastes great warm with cold creamy vanilla ice cream and more caramel sauce. 

Happy Thanksgiving!!

Orange Sweet Rolls

We must be in a citrus mood lately because our last two recipes have been make with lemons and now today I have a version of sweet rolls made with oranges. I made these sweet rolls for Easter brunch and everyone loved them!! They are time consuming since you have to allow the dough to rise 4 different times but they were completely worth every minute. These Orange Sweet Rolls would be perfect to make for your mom to eat her breakfast in bed when we celebrate Mother's Day in two weeks.

Ingredients for the Rolls:

1 3/4 Cup Warm Water

1 Small Package Active Yeast

1/3 Cup Sugar

2 Eggs

1/2 Cup I Can't Believe it's Not Butter - Melted

1 Tsp Salt

5 Cups Flour

Ingredients for the Filling:

1/2 Cup I Can't Believe it's Not Butter - Softened

1/2 Cup Sugar

Zest of 1 Orange

Ingredients for the Glaze:

2 Cups Powdered Sugar

2 Tbsp Orange Juice

Zest of 1 Orange

Adapted from: http://tastesbetterfromscratch.com/

In a small bowl combine the warm water, yeast and sugar. Let the mixture rest for 15 minutes, you will know the yeast is active when the water becomes frothy. In your mixer bowl with the dough hook attachment add the yeast mixture, eggs, melted butter, salt and flour. Knead the dough for 3 minutes on a medium speed. Cover the bowl with a towel and allow it to rise for 10 minutes. You will knead the dough two more times with the same amount of time. 3 minutes of kneading on a medium speed with 10 minutes of rest afterwards.

While the dough is resting and rising one of the three time you can make the filling for the rolls. In a small bowl combine the softened butter with sugar and orange zest. Make sure to wash the orange before you zest it. Also you don't want to zest down to the fruit because the white part under the rind is bitter so keep turning the orange as you zest it to make sure you don't go too deep into any section.

Preheat your oven to 400 degrees. Lightly flour your table or counter-top. Using a spatula take all of the dough out of the mixer bowl. I had a hard time with this because it was very sticky. Section the dough into 3 large balls, making them as even as possible. 

Take each ball of dough and roll it out into a large rectangle. Spread each sheet of dough with some of the orange filling. I made a mistake by leaving a border and not spreading the filling all the way to the edges so learn from me.

Roll each dough sheet with filling up as tightly as you can. Using a serrated knife cut each roll every 2 inches or so to make the individual rolls.

Spray a muffin tin with Pam and place the individual rolls into each muffin tin opening. I have never made cinnamon rolls or anything similar like this I generally put them all together in a baking dish but this worked just as well with out any mess of trying to separate them after they were cooked. Allow the rolls to rise and rest once more for 30 minutes before baking them in the oven at 400 degrees for about 12 minutes or until the tops have gotten slightly golden brown.

While the rolls are baking you can make the glaze. In a small bowl combine the powdered sugar, orange juice and orange zest. Allow the rolls to cool for a few minutes before taking them out of the pans and drizzling them with the glaze.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Brie Dip with Sun-dried Tomatoes & Artichokes

Every year since I've been in high school, my girlfriends and I get together for a holiday party filled with lots of food and alcohol. We eat, drink and even do a gift exchange. This year I was the host and made this Brie dip as one of the appetizers. I was originally going to do the traditional baked Brie with raspberry preserves in a puff pastry but I wanted to try something savory instead. I'm so glad I served something new because everyone loved it!! I paired it with some toasted French bread which was perfect because it was crusty enough to scoop and hold the gooey cheese!! Give this Brie dip a try at your next holiday party, I promise it won't disappoint.

Ingredients:

16oz Brie 

1 Cup Sundried Tomatoes - Drained from oil & chopped

2 Tsp Garlic - Minced

4-5 Artichokes - Drained & Chopped

1 Tbsp Fresh Basil - Minced

Pam Spray

Loaf of French Bread - Sliced and Toasted

Adapted from: http://menumusings.blogspot.com

Start by preheating the oven to 350 F. Carefully cut the rind off of your Brie and slice it into chunks. Drain and cut up both your sundried tomatoes and artichokes. Mince up your garlic and dice up the basil. Mix everything together in a bowl until it's combined. Spray your baking dish with just a tiny bit of Pam so it doesn't stick and pour the mixture into the dish. Bake for about 30 minutes, stirring it half way through. While it is melting and turning into obey gooey deliciousness you can slice snd toast the bread for about 8 minutes. Let the cheese sit for a few before serving to your guests.

Enjoy!!

Left Over Turkey Pot Pie

This pot pie is a great way to use any left overs you have after Thanksgiving. You've got a left over pie crust, use it! You've got left over carrots, corn or green beans, use them! You've got left over turkey, use it! Other than that all you need are regular ingredients you definitely have in your pantry or fridge if you just cooked a turkey dinner for your family. If you don't have left overs you can always use a bag of frozen veggies and some rotisserie chicken. Anyway you make it, the filling will be creamy and the crust flaky making it a perfect thing to eat on a cold fall weekend!! I guarantee your house will smell amazing!!

Ingredients:

Left over frozen pie crust

Left over roll out pie dough

2 cups shredded left over turkey

1 Cup Mushrooms - Sliced

1 Potato - Peeled and Diced

1 Large Onion - Diced

2 Cup Mixed Vegetables (Carrots, Corn, Green Beans, Peas)

1 Tbsp Olive Oil

1 Tbsp Thyme

1/2 Cup Butter

6 Tbsp Flour

2 Cup Chicken Broth

1/2 Cup Skim Milk

S&P

Start by taking your pie dough or crust out of the freezer or fridge so it has time to get to room temperature before you fill and bake it. Prep all your veggies, peel and dice the potato, slice your mushrooms, dice up your onion or whatever other veggies you have left over. In your largest skillet over medium heat with the olive oil put anything that has not cooked yet in first like the onion and potato, these will need more time to saute since they aren't necessarily left over. After about ten minutes when you feel they have soften you can add the rest of the vegetables you have. I wouldn't use things that have been put into a casserole or cooked in a heavy glaze or sauce cause that will change the flavor. Mix everything together and allow them to cook, seasoning them with the Thyme and S&P. Preheat your oven to 350 F.

Now it is time to make the gravy for the pot pie by beginning with a traditional rue of butter and flour. In a separate large pan on low heat melt the butter and when it has completely melted whisk in the flour. It will become thick and clumpy which is fine because you want at least 2 cups of gravy to coat the turkey and vegetables in the pot pie. The thicker your rue the more liquid you will have to add the more gravy you will get.

Now you can begin to slowly whisk in the chicken broth and milk.  Don't stop whisking until you've reached the consistency you want, if it's too clumpy continue to add liquid. Season with S&P.

\

When the gravy has come together you can pour it into the pan with the vegetables. Stir it in well so that everything has a coating of gravy. If you feel it is too thick you can add some extra milk or broth.

 Lastly it is time to add in the turkey. Make sure it is shredded into bite sizes so you don't need to cut it as you eat your pot pie. 

I used a frozen deep dish 9in pie crust for the bottom and roll out pie dough for the top but you can use two of the same or flip flop them depending on what you have left over. Either way I suggest putting the pie on a baking tray in case inside filling drips out while it cooks. Fill you pie to the top giving it a shake so that it falls into all the space within the crust.

Top your filling with another pie dough round or crust. Using the back of a fork press down to seal the edge around the whole pie. Cut a few slits in the top so the steam can escape as it bakes and trim off the access dough. Bake at 350 for 60 minutes until the inside is bubbling and the crust has lightly browned and become flaky. Let it stand about 5 minutes before you try to slice and eat it. 

Enjoy!!

Tiered Lemon Blueberry Cake

This cake was one of our Easter desserts but it would be great to serve on Mother's Day as well.  To me the perfect springtime dessert is something lemon and this did not disappoint. I used a combination of frozen and fresh blueberries because blueberries were ridiculously expensive right before Easter.  This recipe was adapted from Woman's Day - Easter with The Pioneer Woman April 2014.

Ingredients:
Cake
2 sticks unsalted butter, softened
4 eggs
2-1/3 cups + 5 tbsp cake flour
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1/4 tsp salt
1-1/2 cups sugar
2 tbsp zested lemon peel
1/2 tsp vanilla extract
1/3 cup fresh lemon juice
2 tbsp whole milk
16 oz fresh blueberries, (I used 12 oz. frozen and 4 oz. fresh)

Frosting
12 oz cream cheese softened
1 stick unsalted butter, softened
2 cups powdered sugar
juice and zest of one medium/large lemon

Directions:  Heat oven to 350 degrees.  Spray three pans with PAM cooking spray.  I used a 8", a 6" and a 4".  Or you can spray 2 9" pans.  In a large bowl beat the butter and sugar until light and fluffy.  Add eggs one at a time.

In a small bowl combine the lemon juice, lemon zest, vanilla extract and milk.

In a medium bowl sift together flour, baking powder, baking soda and salt.  Slowly add liquid and flour mixtures into butter mixture until everything is combined.  Pour into prepared pans and bake in oven for 22 minutes until a toothpick inserted into the middle of the cake comes out clean.  Let cool for 15 minutes and then remove from pan and cool completely on cooling rack before frosting.

In a large bowl beat the softened butter and cream cheese until light and fluffy.  Add 2 cups of the powdered sugar and lemon juice and zest until combined.  Frost bottom layer, top with blueberries, frost middle layer, top with more blueberries, frost third layer, top with blueberries.  Sprinkle with lemon zest.

Enjoy!!



Linked at: http://www.thecountrycook.net/

Giant M & M Easter Cookie

I got the call everyone wants to get from their accountant today.  We are getting money back!  Hooray!!  Now the big question is do we save it or spend it?  I am sure my husband and I will have very different ideas. I made this dessert to celebrate our good news and to get me in the mood for Easter which will be here very soon. My husband is a big Peep fan so he was happy to see this sitting on the kitchen counter when he came home from work.  

Ingredients:
2 sticks unsalted butter, softened
3/4 cup sugar
1 cup brown sugar
2 eggs
1-1/2 tsp vanilla
2-1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup semi sweet chocolate chips
12 oz. bag of m and m's
10 peeps in color of your choice
5 tsp fluff marshmallow spread

Directions:
Spray circular baking pan with PAM.  A pizza pan is perfect.  Set aside.  Preheat oven to 375 degrees. Add flour, baking soda, baking powder and salt to a bowl and set aside.  To a mixing bowl add the butter, and sugar and brown sugar and blend until combined.  Add the eggs and vanilla and mix.  Add the flour mixture and mix again until everything is combined.

Add in the chocolate chips and M and M's.  Mix together with a spoon or spatula.

Spoon into prepared pan and spread out dough so whole pan is covered and smooth and evenly distributed.

Bake for 20-25 minutes until cookie starts to brown.  Let cookie cool.  Apply Peeps to cookie all around the edge by putting a little bit of fluff marshmallow spread on the bottom of each Peep so it will stick to the cookie.

Enjoy!!