Apple Hand Pies with Cream Cheese Crust

This might be my new favorite crust.  The dough itself was easy to make, and it worked up so nicely - especially for the cutest little apple hand pies.  It's sturdier than the butter and oil version I usually make and oh. so. tasty! 

I used my favorite apple pie filling recipe too.  Because you cook the apples in advance, it doesn't juice and shrink while baking so it's a lot more stable.  If you have The All New, All Purpose, Joy of Cooking book, it's the "Apple Pie II" recipe.  Copied below for your easy reference.   

I made the dough in my stand mixer the night before.  It took about an hour out of the fridge to be soft enough to work, so plan ahead.

Cream Cheese Pie Crust

This would make one two-crust pie or 16 hand pies with an older model Pampered Chef cut-n-seal tool HERE.

Combine in stand mixer bowl:
2-1/4 cups all purpose flour
1/4 cup powdered sugar (or 2 Tablespoons of granulated white sugar)
1/2 tsp salt
 
Cut into 1/2" pieces and add while mixing on low speed:
12 Tablespoons (1-1/2 sticks) cold unsalted butter
6 ounces cold cream cheese

This should look like sand with some pea-sized clumps in it. 

Drizzle in:
3-6 Tablespoons cold heavy cream (I used half and half because it's what I had, you could probably get away with ice water in a pinch.)

This should start to form a dough.  Remove from mixer, press into a flat round disk about an inch thick.  Wrap in plastic wrap and store in the fridge.  You'll want to chill it at least 1 hour, or a day or two.  Cold fat is happy fat when it comes to pie crust, so you don't want it to get warm and goopy. 

Apple Pie Filling

This recipe is enough for a whole pie, so you'll have lots of leftovers if you're making hand pies.  (Do a happy dance and put it on ice cream. You're welcome.) 

3 pounds golden delicious apples (6-8 medium-large), peeled and sliced 1/8-1/4" thick.  This is going to start to sound like a Pampered Chef commercial, but we really do love our peeler-corer-slicer.  It's great for applesauce prep work too! 

With 8 cups of prepared apples, in the biggest skillet you have on high heat, melt until sizzling and fragrant:
3 Tablespoons unsalted butter

Add the apples and toss to coat.  Reduce heat to medium and cover to keep the juices in, stirring frequently, until softened but still slightly crunchy, about 5 minutes.  Stir in:
3/4 cups sugar (more or less depending on the apples)
1/2 tsp cinnamon
1/8 tsp salt
Increase heat to high and stir, stir, stir... until the juices are thick and bubbly.  3-5 minutes.  Immediately pour the apples out onto a cookie sheet and let cool to room temp.  This is now ready to use in your pies!  You can also store this in the fridge until you're ready to use it/eat it. 

Assembling the Hand Pies

On a well floured surface, roll the dough out to 1/8" thickness and cut your rounds.  You'll need two rounds for each hand pie, so re-roll the scraps until you have used up all the dough and have an even number of rounds. 

Put your filling in the middle, as much as you can fit while still leaving space for the crimping around the edges.  Wet the edges of the bottom crust with water.
Slightly stretch another round and loosely match it up with the bottom layer.  Using the cut-n-seal or a fork, crimp the edges together.  Move to lined cookie sheet.  Cut 3-4 small vent holes using the tip of a sharp knife.

Milk Wash:
I used a half and half and maple syrup wash (2 T half and half, 1 t maple syrup), then sprinkled some maple sugar on top.  You could do an egg wash, or no wash.  Learn more about what each will do for you over at Epicurious. 

Bake at 375F for 20-25 minutes or until lightly golden. 

Carrot Cake Cookies with Allspice Orange Cream Cheese Filling

Carrot Cake Cookies
Preheat oven to 350F
Line cookie sheets with parchment paper.
Ready cooling racks.

Cream together:
1/2 c butter, unsalted (if using salted, omit salt in dry ingredients)
1/2 c dark brown sugar
1/2 c granulated sugar
1 lg. egg
1 T vanilla

Whisk together, then combing with butter mix:
1-1/2 c flour
1/2 tsp baking soda
1/4 tsp baking powder
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt (omit if using salted butter)

Mix into dough:
1-1/2 c grated carrots
20oz can crushed pineapple in pineapple juice, drained well (and I mean well, pick it up and wring it out with your hands, well.)
1 c walnuts, chopped

I used a cookie scoop (approx. 1 Tablespoon) and flattened the top of the cookies slightly before baking.  There are so many goodies in this dough, that it doesn't spread much on it's own.  We're going to help it out a little so you can still wrap your mouth around the finished sandwich.

Bake 10-12 minutes, or until just golden brown on the bottom.  I could see the top middle of each cookie change gloss, like when you're watching pancakes to flip.

Let rest 1 minute on the cookie sheet, then remove to cooling rack.  These are very cake-like, so you don't want them to steam on the cookie sheet, they'll stick.

I made the cookies the night before and kept them loosely covered.  Too tightly covered and they'll get all sticky.  It's at this point that I'm sure you could freeze them, to thaw and frost later - but I haven't been intentional enough to have extras to freeze.

Allspice Orange Filling

8oz cream cheese, softened
2 T powdered sugar
1 tsp ground allspice
1 tsp vanilla
1-2 tsp orange juice
2 drops orange essential oil
*I LOVE using essential oils in cooking.  Because they're lipo-soluble, they blend in with the butter or oil and infuse the entire dish with amazing flavor.  Citrus oils are pressed from the rind, so you get the same flavor as zest, without having to have the fresh fruit on hand.  And, there's the long list of health benefits pure essential oils bring to the table - bonus!*

Whip together.  I used the paddle on high in my stand mixer.  Fill a piping bag or spread with a knife, and make sandwiches!  Store in the fridge and eat within 1-2 days.

(I highly recommend making a double batch of frosting and dipping graham crackers in it once you've run out of cookies...)

Coconut Lime Rice Pudding

I love rice, and I love creaminess (that's a word, right), and I have a serious sweet tooth - so I love rice pudding (when it doesn't involve raisins... eew...)  Me, and my husband, and my kids... we all love this rice pudding.  And not just in the winter, oh no, it's super yummy cold in the summer!

You'll want coconut milk from the can, sometimes also labeled coconut cream - but not the coconut cream you find next to the mixed drink stuff.  You're hunting in the "ethnic foods" aisle.  I use Botan Calrose rice.  It's delicate and slightly sweet and I love it.  I buy it in 10lb bags from Amazon Prime. I'm serious about my rice.  Sugar is easy - use whatever you like.  Granulated, brown... I've even catered to a diabetic and made it with Splenda (that's love).  It's a seriously easy and very forgiving recipe, so don't feel like you have to have every single last thing done perfectly.  Just don't scorch the bottom... that I can't help you with. (sigh)  I hope that you'll make it the first time as written, and then start experimenting.  It's perfect for when you have rice leftover from the night before (even if you have to guess how much milk you need).  You don't have all the milk in coconut? Ok, substitute dairy, rice, almond milk (it's really good all almond milk too, just increase vanilla to a full tsp and omit the lime).  Not a fan of lime? Try adding dried cranberries, blueberries and golden raisins instead.  Or, just sprinkle cinnamon or nutmeg over the top. Dig around in the pantry and get creative!

But, I mean, really... "You put the lime in the coconut..." they didn't write a song about it because it's icky. Right? Right!

Bonus points... This also fits the bill when you're in need of a dessert that's dairy and gluten free (and nut and corn, BTW)! Tootle on over to my Microwave Peanut Brittle for another dairy-free dessert option. 

Maybe now you're beginning to see why I love this recipe so.  I hope it becomes one of your go-to treats as well!

Coconut Lime Rice Pudding

1-1/3 cups rice, cooked according to package directions (I use an electric rice steamer.)
3 cans (about 5 cups) coconut milk/cream
1/2 c sugar
1/2 tsp vanilla
3 drops lime essential oil
zest of one lime, finely grated

Combine cooked rice, milk and sugar in a heavy-bottom medium pot.  Cook over medium heat, uncovered, for about 30 minutes.   I try to give it a stir every 5 minutes when cooking at medium heat, stirring constantly the last couple minutes.  You can drop the temp to medium-low and stir less often, it'll just take longer.  You'll know that it's done when it gets to "molten lava" stage.  Remove from heat, stir in vanilla, lime essential oil, and lime zest.  We add these after it's off the heat so the flavor doesn't just evaporate.

You can then pour it into individual cups, or stow it in one big covered bowl. Either way, you'll want to cover the surface with plastic wrap or parchment paper cut to fit the top surface (this keeps it from getting that icky skin).  And let it cool a while on the counter top before sliding it into the fridge.

Serve warm or cold.  Get fancy and use an ice cream scoop to serve in individual dishes with another sprinkle of lime zest and some whipped cream.  Or less fancy- in a plain bowl, curled up on the couch watching NCIS reruns with my hubs... Or is that just me?

*** Giveaway ***
And, because I love it so much (and I love you so much) I'm giving away a bottle of my favorite lime essential oil.  Tell me how you use essential oils when you cook.  Just comment on this blog post to enter. I'll draw a winner after noon CST on Wednesday, Sept. 30th.  Y'all, this is my first giveaway and I'm pretty stinking excited about it!  So please, share this with your friends.
http://www.mydoterra.com/tracynice/#/

Chocolate Cinnamon Torte

This is my Father in Law's favorite dessert. Ever.  It is what my Mother in Law or I make for his birthday each year.

It's a labor of love to make, but worth every oooh and aaaah when you present it.  And one of those desserts that has you rolling the bite around on your tongue and rolling your eyes back in your head lingering in the taste.

Chocolate Cinnamon Torte

2 c sugar

1-1/2 c salted butter, softened

2 eggs

1 t vanilla extract

1-1/2 t ground cinnamon

2-2/3 c all-purpose flour

3 oz semi-sweet chocolate

4 c heavy or whipping cream

1/2 c cocoa

Up to 3 days ahead:

1.      Tear 14 sheets parchment paper, each about 10” long. On reverse of each sheet, trace pie pan or bottom of 9” cake pan.

2.      Into large bowl or Cuisinart measure sugar, butter, eggs & vanilla.  Combine and whip, do not liquefy. Add cinnamon and 2 cups flour, beat about 3 minutes or until fluffy, occasionally scraping bowl.  With spoon, stir in remaining flour to make a soft dough.

3.      Preheat oven to 375F.

4.      With frosting spatula, spread a scant 1/3 c dough in a very thin layer onto each circle.  I hold the sheet up to light to see if there are any thick/thin spots.  Use ends of parchment to lift on to a cookie sheet.  Bake 7-9 minutes or until lightly browned around the edges.

5.      Remove cookie to wire rack using ends of parchment, allow to cool. Cut excess parchment from cookie, about a 1” margin.

6.      Repeat until all dough is baked. Stack cooled cookies carefully on a flat plate; cover with plastic wrap and store in cool, dry place.

Early in the day or day ahead:

1.      Coarsely grate chocolate; set aside.

2.      In large bowl with mixer at medium speed, beat cream and cocoa until soft peaks form.

3.      Carefully peel paper from one cookie.  Place a small dollop of whip in middle bottom of cake plate (this will keep the cake from sliding).  Place cookie on top.

4.      Spread with 1/2 c whipped mixture (measure so you don't run out).  Repeat layering until all cookies are used, ending with whipped mixture on top.

5.     Pile grated chocolate on top of cake; refrigerate until serving time, or at least 3 hours before serving so cookies soften for easier cutting. Makes 16 super rich servings.

Alternate: Make 2-3” cookies and assemble individual size cakes.

Recipe adapted from a tattered copy clipped from BH&G by my Mother in Law 20+ years ago. 

Lemon Curd

I got this idea from the Krusteaz Gingerbread mix box.  It's a delicious compliment to the bread!

Lemon Curd
1 sm. package instant lemon pudding, prepared according to directions.
1/4 cup water

Prepare pudding according to instruction on box, add water. Serve cold to room temp. with gingerbread.

Chocolate Mousse

Is there anything better than chocolate cake with a thick, creamy layer of chocolate mousse?  I think not.  Costco does a smashing job of it, but they have limited designs.  My Alex wanted a rocket for his 6th birthday.  Not just a rocket decoration, a cake the shape of a rocket.  And I would not disappoint.  I considered buying one, completely devoid of decoration, shaping it and trying to put it back together.  Yeah.  You can see the possibility for disaster there too, 'eh?

So I'll make one all myself!  Thankfully, I have some cake decorating skills (thanks Mom).  I can do this.

After some scrounging on the web, I merged a couple recipes and came up with this.  So. Amazing.  I could have licked the bowl right then and there.  Unabashedly.  Really.  Stan laughed at me, almost giving myself a stomach ache snacking on it one spoon at a time the whole while I put the cake together.  Did I say A-mazing?!  Easy too!

Chocolate Mousse
1 c heavy whipping cream or RichWhip, thawed (in the freezer section)
1 c milk (I used Lactaid 2%)
1 5.9oz package instant chocolate pudding
1 t vanilla

Combine all, whip until peaks form (but stop before it goes into butter stage).

Tah Dah!  Spread between your cake layers, liberally.  Stick your face in the bowl and consume directly... mmm...

I think you could even use the all powerful ice cream scoop and portion it out to a bunch of little desert cups. Little sprig of mint on top and you'll look like a pro.  I can't stress enough the beauty of a simple scoop. Of anything.

I used dark chocolate cake and dark chocolate frosting and let Alex decorate with an assortment of candies.  I think it looks great and it was SUPER yummy.  So much so that all the adults had a piece and all we had was a little sliver leftover.  Sad, but in a good way.

Chai Spice Cookies

I found this recipe in a hand-me-down issue of Better Homes and Gardens.  How could you possibly go wrong with chai spice tea and molasses?!  

I followed the recipe exactly the first time (stars) but just can't rationalize cut-out cookies in my schedule.  Pretty? Sure! Tastes just the same? Yup. 

So instead of rolling the dough, I made them like my Great-Grandma's refrigerator cookies and voila - my absolute favorite go-to cookie. 

Chai Spice Cookies

Prep: 25 minutes

Chill: 3 hours-3 weeks (or freeze)

Makes: 48 2" cookies

Bake: 10 minutes

Oven: 350° F

2 spiced chai-flavor tea bags, like Stash's Chai Green... mmm

3 cups all-purpose flour

2 tsp. pumpkin pie spice
(or 1/4 t clove, 1/4 t allspice, 1/2 t ginger, 1 t cinnamon)

1-1/2 cups salted butter, softened

1 cup granulated sugar

2 egg yolks

2 T molasses

1 recipe Powdered Sugar Icing (below)

In large bowl, whisk together flour, pumpkin pie spice and contents of tea bags, set aside.  The flour mix alone is intoxicating!

In Cuisinart (or large mixing bowl) combine remaining ingredients and beat until light and a little bit fluffy.  Add to flour (I usually end up mixing with my hands until I can create a ball of dough to work with.) Divide dough in half.   

Here's where I divert from the recipe. Roll each half of the dough into a long cylinder, about 2" diameter and wrap it up in parchment, then plastic wrap, and stow it in the fridge 3 hours, or a couple weeks.

When ready to bake, unroll the parchment and cut off enough to line your cookie sheet.  Then cut 1/4" slices of the dough and make round cookies.  Bake 10 minutes, remove to a rack to cool.  Drizzle in crazy pattern with icing.  They're beautiful (super yummy) and everyone marvels that I can have cookies ready at the drop of a hat!  

Powdered Sugar Icing: In medium bowl combine 1-1/2 cups powdered sugar, 1 teaspoon vanilla, and 4 teaspoons milk. Stir in additional milk, 1 teaspoon at a time, until piping consistency.

to store: Layer cookies between waxed paper in covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

Modified from: http://www.bhg.com/recipe/cookies/chai-spice-girls/

Updated: 12/12/10 (after making 7 consecutive batches in a Christmas baking marathon)

Gram's Lemon Apricot Cake

This is a good old fashioned cake.  I say that because it isn't "froofy" like popular cakes - it's humble looking and tastes spectacular.  My Gram Yoder made it while visiting us when I was just a child, it made such an impression on my taste buds that I called her as an adult to request the recipe.  Boy was I surprised to find it all started with a cake mix!  As Gram would say "Awesome!"

Gram's Lemon Apricot Cake
1 lemon cake mix
4 eggs
3/4 c oil (I used part vegetable and part olive)
1/2 c apricot nectar (Kern's or Jumex, you can freeze the other half for your next cake or drink it while baking)

Frosting:
1-1/2 c powdered sugar
3 T lemon juice
lemon zest (optional)

Mix cake mix, eggs, oil and juice on low for 30 seconds.  Beat on high for 2 minutes.  Pour into greased and floured 9 x 13 pan and bake at 300F for 35-45 minutes (or until toothpick inserted in center comes out clean).  While still warm, prick top of cake all over with a fork and drizzle with frosting.  Yummy!

Moist Carrot Cake

Stan's favorite cake (excluding chocolate - that's evidently a class all its own).  An easy and fool-proof recipe, courtesy my friend Martha.  Omit the nuts for a toddler friendly version.

Moist Carrot Cake
2 c all purpose flour
2 t baking powder
1-1/2 t baking soda
1 T ground cinnamon
2 c white sugar
4 eggs
3/4 c oil
3/4 c unsweetened applesauce
2-3/4 c shredded carrots (or as much as you can smush into the batter)
1 c crushed pineapple, very well drained
1 c chopped walnuts
1 c unsweetened flake coconut

Preheat oven to 325F.  Grease and flour a 9x13 pan (I like glass for a crispy crust). Mix together the flour, baking soda, salt & cinnamon. Set aside.
In a large bowl, mix sugar, oil, applesauce and eggs. Beat in flour mixture. Stir in pineapple, shredded carrots, chopped nuts and coconut. Pour into prepared pan.
Bake in preheated oven for 45-55 minutes, or until a toothpick inserted into center of cake comes out clean.  Allow to cool.

Frost with Allspice Cream Cheese Frosting.

Allspice Cream Cheese Frosting

I've never been a fan of the traditional cream cheese frosting... too sweet and the butter is completely unnecessary (in my humble opinion).  I've always made an impromptu version with cream cheese, a little lemon juice, sugar and vanilla.  This one, however, is the new favorite.  I can't imagine anything more perfect with yummy Moist Carrot Cake.

Allspice Cream Cheese Frosting
16 oz low fat cream cheese
3/4-1-1/2 t allspice (to taste)
5 T - 1/4 c powdered sugar
1 t vanilla

In a medium bowl, blend all ingredients together.  If needed, add milk 1 teaspoon at a time until spreadable.
Generously covers a 9x13 sheet cake.

Cranberry-Orange Chocolate Bread Pudding

As my friend Helen put it:  What do you do when life gives you overdone muffins?  Make bread pudding!

Yes, it all started when I overcooked a double batch of muffins.  I didn't trust my gut.  I'd been baking all day and knew the oven was retaining heat well, but I didn't set the timer at the low end of the recipe time.  The top two-thirds of them were still fantastic (but that doesn't make a very nice gift, bottomless muffins) so I needed to find something to do with them. Bread Pudding! Of course. Never made bread pudding before. Since they were cranberry-orange muffins, those flavors were in my search terms and this came up. And I already had a bowl full of orange-cranberry relish!

So I quickly chopped up the 23 day-old muffins (24, minus the one I ate, and the too-dark bottoms) and the rest is history.  Now, don't be turned off by all the from-scratch ingredients.  Everything can be made in advance, pace yourself.  The muffins are supposed to be a little dried out, so day old is good.  And you could make the relish a whole week ahead. 
 
Cranberry-Orange Chocolate Bread Pudding
Start with 2 batches (24) Orange-Cranberry Delicate Muffins and 1 batch Cranberry-Orange Relish

Middle
5 oz bittersweet chocolate, chopped
3/4 c orange-cranberry relish
3/4 c chopped cranberries

Custard
6 eggs
2 c milk
1-1/2 c cream
3/4 c sugar
2 t vanilla
1/4 t salt
2 T unsalted butter
1-2 T orange liquer (optional)

Chocolate Sauce
4 oz chocolate - I used 2 oz chopped bittersweet and 2 oz regular semi-sweet chips
1/4 c cream or half and half
pinch salt

Lightly grease bottom of 9x13 glass pan.  Cut muffins into pieces, set aside. 

Chop chocolate, set aside. In a food processor chop cranberries with relish. Arrange half of chopped-up muffins in one layer in baking dish and sprinkle evenly with chocolate and all of cranberry relish mix. Top with remaining muffin pieces. 

In a bowl whisk together eggs, sugar, milk, cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill, covered, at least 1 hour and up to 1 day. (I love make ahead recipes!)

Preheat oven to 350°F. Bake on middle rack, about 40 minutes.

Sauce (takes about 10 minutes):
In a double boiler (small metal bowl set over a small pot of not-quite simmering water) melt chocolate then whisk in 1/4 cup cream and a pinch of salt until combined well. Keep sauce warm, covered.

Serve pudding warm with chocolate sauce and vanilla ice cream. Makes 12 generous servings.

Disappearing Oatmeal Cookies

Stan's favorite with chocolate chips - my favorite with tart cherries.  Adapted from the Quaker Oats recipe for oatmeal raisin (you could use raisins, but, why???)


Oatmeal Chocolate Chip OR Oatmeal Tart Cherry Cookies
2 sticks salted butter, softened
3/4  cup firmly packed dark brown sugar
1/2  cup granulated sugar
2  eggs
1-1/2  teaspoons vanilla

1-1/2  cups all-purpose flour
1  teaspoon baking soda
1-1/2  teaspoons ground cinnamon
1/4  teaspoon salt 
3  cups oats, uncooked
1  cup chocolate chips (or coarsely chopped dried cherries)

Preheat oven to 350°F. 

In large bowl, or stand mixer, beat butter, sugars, eggs and vanilla until creamy.

In large bowl mix together all but chocolate chips.  Stir butter mix into flour and oats, then add chocolate chips or cherries, mix well.  I put the dry into my stand mixer and let it do the stirring, chips/cherries and all.

I use a small cookie dough scoop to form small balls and usually fit 8 at a time on my parchment paper lined cookie sheet.   Bake 10 minutes, allow to cool 3 minutes on cookie sheet, then remove to wire rack.  Cool completely, store tightly covered.  

** Holiday cookie tip: store crisp cookies separate from moist cookies, or your moist will dry out and your dry will get soggy.  I use disposable foil roasting pans purchased in bulk with foil or press-and-seal.  

http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=474

Fresh Cranberry Orange Relish

Being far away from Trader Joe's, I had to figure out how to make my favorite Thanksgiving condiment.  And who knew it was so easy!?  You'll want a food processor with a chopping blade.  Best made the night before so the flavors have a chance to mingle.

Fresh Cranberry Orange Relish
1 bag cranberries
1 orange
1 t vanilla
1/4-3/4 c sugar

Rinse cranberries and pick through.  Add zest from orange.  Cut segments from orange and add (no pithy white part - it's too bitter). Add vanilla and depending on how sweet your orange is, sugar to your liking.  1/2 c is safe, but occasionally you need more or less.   As good with your Thanksgiving turkey as it is on vanilla ice cream or in Delicate Muffins.  Mmmm...

Pumpkin Crunch

A requirement at our Thanksgiving table, this is one of those recipes that has you using 14 other recipes trying to describe it... it's kind of like pumpkin pie, or cobbler, but not really, and sorta like pecan pie, but with pumpkin... when really, it is an awesome dessert in a class all it's own!  If you love pumpkin, pecans, butter (who doesn't) and cake, you're in luck. This recipe has it all, is super simple to make, and is always met with rave reviews! 

Pumpkin Crunch
1 box butter pecan cake mix (yellow will also work)
1 (15 oz) can solid pack pumpkin
1 (12 oz) can evaporated milk
3 eggs
1 1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 -1 cup chopped pecans (or more)
1 cup salted butter, melted

Whipped cream, ice cream or whipped topping.

Oven 350. Lightly greased 9 x 13 pan.

Combine pumpkin, milk, eggs, sugar, cinnamon and salt in large bowl.  Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.

Drizzle melted butter over pecans.

Bake at 350 for 40-45 minutes, or until light golden brown. Serve warm* or chilled with whipped topping.

*Thanks to Megan for bringing it to small group last night, giving me credit for the recipe, and prompting me to finally get it on the blog!  And it was SOOO yummy (I think I've been over cooking mine)!  Mmmm... yummy!

Caramel Apple Dip

Oh my!  This is SO YUMMY, features fresh fruit (that's available year-round) and it's simple too!  Thanks to my friend Becca for inspiring me with a similar recipe!

Caramel Apple Dip

2 8oz pkg low-fat cream cheese
1 jar, 8-10oz, caramel sauce (ice cream topping)
1/2 c brown sugar
1/2 c granulated sugar
2 t vanilla
1/2-3/4 c chopped nuts, I use dry-roasted unsalted almonds

4# apples, granny smith or your favorite   
2 T lemon juice

Allow cream cheese to soften, mix in sugars and vanilla.  Spread in bottom of 9x13 pan.  Top with caramel sauce, sprinkle with nuts.  Refrigerate.

Slice apples, immediately putting them into a gallon zip-top bag with lemon juice and 2T cold water (to keep them from browning). Occasionally close bag and toss to coat.  Refrigerate.

When ready to serve, put apples in a pretty bowl and set out next to caramel sauce.

Pineapple Brown Sugar Topping

This is so amazing on ice cream, super quick to make, and doesn't require anything perishable.  It's a triple threat.

1 can (22oz) crushed pineapple in natural juice
1/4 c lemon juice
3 T dark brown sugar
1/8-1/4 teaspoon cinnamon

In medium saucepan, combine pineapple with juice, lemon juice, sugar and cinnamon.  Cook over medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is somewhat reduced, about 3 minutes.  Set aside to cool slightly.  Spoon 2-3 T worth onto vanilla ice cream, serve.

The original recipe is for banana splits, but the topping is amazing stand-alone.  IF you have bananas, and want to add them - more power to you.  They were yummy, but not necessary (and, unlike all other ingredients they have a shelf life).

Store any leftover pineapple yumminess in the fridge and reheat for later.  (Or dish it cold onto vanilla yogurt as part of tomorrow's lunch. mmm...

Apricot Gelatin Salad

I got this recipe from a blog another friend of mine follows, and I would link back, but I can't find it anymore... just so you know that I'm not the one that should be credited with this wonderful yumminess.  It should, however, be enjoyed all the same:

Apricot Gelatin Salad 

1        5.5oz package orange or apricot jello

1        envelope plain gelatin or 1 small package jello

1        cup boiling water

1        20oz can crushed pineapple

1        8oz package cream cheese or cream cheese substitute 

1        15oz can apricot halves, drained & chopped

1        carton whipped topping, thawed & divided

¼       cup chopped pecans

In large bowl, dissolve gelatin in water.  Drain pineapple, reserving juice.  Add pineapple to gelatin. 

In food processor or blender, beat cream cheese and pineapple juice until smooth.  Combine with gelatin mixture.  Chill until set. 

Before serving, fold in apricots and whipped topping.  Dollop with spoon of topping and sprinkle with nuts.

Notes:

You can make this work with mandarin oranges as well for a 50/50 bar whip.  It’s a lovely treat in the middle of winter when fresh fruit isn’t readily available.  

Cindy's Cheesecake Cups

A dear friend told me the other day that she'd never made cheesecake... and I don't blame her.  Spring pans and water baths and all that... it can be daunting.  What most people don't know is that you can make cheesecake without all that fuss.  You just need the right recipe!  Voila!  These are a family favorite.  Dress them up and they're the bell of the ball!

Cindy's Cheesecake Cups
3 8oz packages cream cheese (low fat works well)
3 large eggs
2/3 c sugar (half spenda's ok)
1 T vanilla
1 t lemon zest (optional)
1 box Nilla Wafers
foil muffin liners
1 can pie filling/topping of choice

Beat together eggs, sugar, cream cheese (softened), vanilla and lemon zest.

Line muffin pans with foil liners.  Place 1 Nilla Wafer in bottom of each cup.

Fill 1/2-2/3 full, bake at 350 degrees F for about 20 minutes, until tops are drying, but not cracked.  Remove from oven and cool completely on wire racks (cakes can be frozen at this point).

Serve chilled, topped with pie filling.  Makes about 24.

Variation:
Pumpkin Cheesecake Cups
3 8oz packages cream cheese
3 large eggs
3/4 c sugar
1 c pumpkin puree (pack pumpkin)
1-1/4 t cinnamon
1/2 t ginger
1/2 t nutmeg

Follow directions above.

Sour Cream Top:
16oz sour cream
1/3 c sugar
1 t vanilla

Mix well, spread over hot cakes and bake additional 5 minutes.  Cool on wire racks, serve chilled.

PB Oatmeal Cookies

Pulled this recipe off the Rumsford jar:

Peanut Butter Oatmeal Cookies

Blend/whip together:
1/2 c (1 stick) salted butter
1/2 c peanut butter (I used crunchy, mmm...)
1/2 c brown sugar
1/2 c granulated sugar
1 egg
1/4 c milk

Sift/whisk together:
1 c oatmeal
1-3/4 c all purpose flour
2-1/2 t baking powder
1/4 t salt

Stir butter mixture into flour mixture. Drop by tablespoonfuls onto parchment, use fork dipped in warm water to make criss-cross pattern.  Bake at 375F for 7-8 minutes.  Makes about 3 dozen.

Funny Bones

Found this in one of Epicurious' recipe collections for Halloween, thought it was an adorably light-hearted take on traditional Halloween goodies! It was a big hit at Alex's school party and was rather quite easy to make.

I used 50/50 white chocolate chips and almond bark to reduce the cost (and because I had leftover almond bark to be used up). I also made my own double boiler by using a pot half-full of water on low with a SS bowl over. Make sure you don't exceed 120 degrees F or you'll wreck your chocolate!! Use a digital or candy thermometer if you're not sure. I used a plain ol' dinner fork and was able to turn out 200+ of these in about 2 hours. Hubby helped putting on mallows after I finished the trial run batch worth. I stored them in airtight containers with parchment paper between the layers for 1 week before packaging (as seen above).

I'm reminded, once again, never to play with chocolate unless you're using a double boiler!! Makes the whole process so much better.

Next: White chocolate covered fresh cranberries!!