Monthly Archives: September 2014

Apple Dumplings to die for…. sweet, caramel, easy, delicious!!

apple dumplings 2

I know, I know… I need to become a better photographer!  BUT trust me – I finally made a dessert that I LOVE more than chocolate… Easy, peasy semi-homemade apple dumplings! They not only taste like heaven on earth, but the smell they create is absolutely the epitome of fall!!! I swear – you will never make an apple pie again… this recipe will replace the pie for sure!!

I love to watch Tricia’s Southern Cooking on Sunday mornings and last week she made “dumplings”… they looked and sounded good, but of course, I had to play with the recipe! I am a true lover of the “oh too sweet” apple filling in the HOSTESS pies and I wanted to add a caramel-y touch so – after a few test runs, HERE is what worked!!

Ingredients:

  • 2 apples – Granny Smith work well!
  • 1/4 cup white sugar
  • 1 TBS cinnamon
  • 1 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup (1 stick) butter
  • 1/4 teaspoon vanilla
  • 8 pack canned biscuits (worked great with Sav-a-lot cheapies even!)

Directions:

Preheat the oven to 375 degrees

In a small bowl (or I prefer a shaker container) mix the ¼ cup white sugar and 1TBS cinnamon

Slice the apples into 8 slices each. Sprinkle with about a TBS of the cinnamon/sugar mix.

In a medium saucepan, mix 1 cup water, 1/2 cup of white sugar, 1/2 cup of brown sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat – stirring constantly.

Separate each biscuit into 2 layers. (peel them apart – in ½) Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9 x 13 casserole dish. Pour the hot sugar liquid mixture over the “dumplings”. Sprinkle the remaining cinnamon/sugar mixture over the top.

Bake until golden brown, about 35 minutes.

apple dumplings

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Scrumptious Blueberry Muffins… YUMMMMM

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SOMETIMES my MIL actually brings me the BEST gifts… a big ole’ bowl of fresh blueberries is one of them!! (Left over glasses from a church sale – not so much – hahaha)

I made it my mission to perfect FRESH blueberry muffins and once again – I impressed myself!

Here they are, give it a shot… YUMMMM

I used the 2 bowl method – 1 for dry ingredients, 1 for wet… I also premixed extra cinnamon and sugar for berries and topping… yeah, yeah, that created bowl 3 and 4… so much for a 2 bowl method  – oh my!!

 

In small bowl, mix:

  • ¼ cup sugar
  • 1 TBSP cinnamon

Sprinkle about ½ mixture on 1 cup of blueberries and toss to coat – set aside.

 

First Bowl (dry ingredients), combine:

  • 2 cups flour
  • 1 cup sugar
  • 1 TBSP baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon

 

Second Bowl (wet ingredients), start by melting butter, then whisk in:

  • 4 TBSP butter, melted
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 2 eggs
  • 3/4 cup milk

 

Preheat oven to 350. Line muffin pan with cupcake liners.

Add wet ingredients to dry ingredients and blend – just until mixed. Add coated berries and stir gently.

Scoop batter into liners – almost full. Sprinkle with additional cinnamon sugar.

Bake for 25-30 minutes. DEVOUR… YUMMMMMM!!!

 

The BEST EVER Pumpkin Cookies with ‘Caramel’ frosting (penuche)

Pumpkin Cookies

I tried 4 recipes… they all left me wanting more… I took a leap and combined ingredients, made a few small changes and created what my whole family has deemed ‘ABSOLUTELY DELICIOUS’ pumpkin cookies!! These are so soft and plump and yummy – perfect on their own…. BUT the frosting – OMG – Penuche fudge anyone?? To die for! I also thinned the frosting with additional milk and just used it as a glaze because there are a few in my family who think some things are too sweet…. That’s the CRAZY (in-law) side – shhhhhh!! J

I never even got a picture of the glazed ones or the chocolate chip (unfrosted) ones… but never fear, these have been requested for this weekend’s tail gating so I will update soon!

Without further ado –

 

The BEST EVER PUMPKIN COOKIES with “Caramel” Frosting:

 

PUMPKIN COOKIES –

  • Cream Together (I used my new kitchen-aide!!)

1/4 c. oil

1/4 c. melted butter

1/2 c. brown sugar

1/2 c. sugar

  • Then add:

1 c. canned pumpkin

1 egg

1 TBSP milk

2 tsp vanilla

  • Continue mixing on low, and add:

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon AND 1 tsp pumpkin pie spice (I went heavy J)

1/2 tsp salt

  • ADD:

2c flour

  • Blend on Medium for just a minute… until fully combined and (if desired) add:

1 c nuts OR chocolate chips – optional

 

Drop using regular scoop and Bake on ungreased cookie sheet – @ 375 for 10 minutes

Makes about 2 dozen so go ahead and double up!!

 

‘Caramel’ FROSTING –

Melt 3 Tbsp butter and 1/2 c. brown sugar in a sauce pan, on very low and stirring constantly, until slightly thick. Cool slightly and add 1/4 c milk, beat/mix until smooth. Add about 2 cups confectionary sugar until frosting consistency. * This is the frosting in the pictures (thick).

I also added another ¼ cup milk and thinned the frosting using it as a glaze… I simply dipped the cookies in the glaze and they were also delicious!!

 

Let me know what you think!!