Easy Apple Crisp

freshbakedapplecrisp
Well it’s officially fall in Central New York, and boy is it feeling like it! Have you gone apple picking yet? What is your favorite kind of apples? Our favorite is the Honey Crisp, it’s so crispy, juicy and sweet! We enjoy Honey Crisp the most for eating. For baking we usually pick out some Cortland too.

There are so many different recipes that use apples, but apple crisp has to be the one I make the most during the fall time! And that’s mostly because it’s quick and easy to make. This recipe will taste better than any other apple crisp you’ve made before and you can be sure to impress!! Trrrust me!

applecrisp
For the Crisp You will need:

1 box of YELLOW cake mix

1 cup old fashioned oats

1 cup butter or margarine (softened but not melted)

3/4 cup brown sugar

2 tbsp Cinnamon

4 large apples or 6 small

(For the Cinnamon Sprinkle: 1/3 cup white sugar mixed with 1 tsp cinnamon to sprinkle on top of the apple slices. )
slicedapples
First, you will need to peal the apples. Then cut them into equal size slices.

cinnamonapples
Divide the apples into two separate layers. Sprinkle both of the layers lightly with the cinnamon and sugar mixture.

bakingblender
Then mix the cake mix, softened 2 sticks of butter, brown sugar, oats, and cinnamon in a big bowl until well combined. I use a baking blender (as shown in the photo) to mix this all together and make the crispy topping crumbly. If you don’t have one, I urge you to consider purchasing one, you will use it more often than you’d think for baking, but if you don’t want to, that’s okay too just make it crumble using a fork to break it apart.
readytobake

Layer the crumble topping on top of the apple slices and bake at 350 degrees for about 25minutes or until the apples are soft and the outside is just lightly browned.

freshbakedapple
Enjoy warm with some vanilla ice cream or cool whip!

 

4th of July * Chocolate Chip Cookie Cake

Have you ever tried a cookie cake before? It’s a big giant cookie with frosting on top. Mmm Mmm Mmm it’s soft and chewy and taste so yummy.

For the 4th of July I made a flag themed one for dessert. (It would also be great on Flag Day or Memorial Day.)
1pizzacookiefinished
I used blueberries around the entire outside and for the stars. Then I cut up strawberries for the red stripes.

Here’s what you will need to make your own:
1 – 2lb. Toll House cookie dough (I used chocolate-chip but you could use sugar as well)1- 8oz. of cream cheese (softened)
1- 8oz.  frozen cool-whip (thawed)
4- squares white chocolate (melted)
1-  cup confectionery sugar

Preheat oven to 350.
First roll out the cookie dough on a cookie sheet. I slice the cookie dough roll into circles and arranged on a cookie sheet. Then using wax paper, I roll over the cookie dough until smooth. (Don’t roll to the edges as the cookie will get bigger while it bakes.) Bake for 15-20 minutes or until the edges are lightly browned.
cookiecake1
Take out of oven and allow the cookie to cool completely (about an hour). The cookie will continue to bake while its cooling down, so it’s important not to over bake it in the oven. Hey now, we want a soft and chewy cookie after all.

While the cookie is baking lets mix up the frosting. Using a mixer beat the soften cream cheese and melted white chocolate together until fluffy. Then mix in half of the cool-whip with the beaters and slowly add in the confectionery sugar. Once all of that is mixed together with beaters hand mix in the rest of the cool whip. Allow to refrigerate while the cookie is cooling. This will help harden the frosting.

After the cookie is completely cooked you can frost it.
frostcookie1

Then add the blueberry boarder
fruit1

Slice the strawberries
strawberryslices1

And add them to the flag for stripes
cookiefruit1

With the remaining frosting you can pipe some white stripes between the strawberries.

addfrosting1

And there you have it. 🙂

1pizzacookiefinished

Carmel Apple-Dip

Oh no, this is not your average Apple Carmel Dip. We’re talking three layers of delicious goodness!

caramelappledip

It starts off with a whipped layer of cream cheese, brown sugar, vanilla extract, and a touch of cinnamon.

startdip

Mmm mmm mmm… “Whip it good!” lol

whippedip

Next, is a layer of ouuy-gooey Carmel. My favorite is Hershey’s Sunday topping. It’s thick and rich.

drippingcaramel

Lastly, top this {already amazing bowl of goodness} with some heath bar pieces to give it some crunch.

Serve with your favorite apples. Our favorite with this dip is Granny Smith.

quickandeasyappledip

Bring this baby to your next party, everyone won’t be able to get enough 😉 I promise!

Could it get any easier!?

What you will need to make yours:
1 brick of cream cheese
1/2 cup brown sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon 1 jar of your favorite Caramel sunday topping
1 bag of heath toffee for some crunch
4 apples of your choice

*NOTE: my pictures are the recipe cut in half, this serves much more than what is pictured.

Lemon Drop Cookies

Looking for a light and fluffy cookie that still is soft and sweet? Lemon is one of my favorite flavors because it’s refreshing. Plus it reminds me of Spring! {and ya’ll know I’m so ready for that!}

Soft Lemon Drop Cookies are sure to win your crowd over with a sweet and tangy glaze!
112_3741
Here’s what you will need:
**COOKIE**
1/2 cup butter1 cup sugar
1/2 cup sour cream (give these cookies a soft center)
2 large eggs
2 teaspoons lemon zest
1 teaspoon lemon exact
1/2 teaspoon vanilla extract
{{ optional – 6 drops yellow food coloring }}
2 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

**Glaze**
1 cup powdered sugar
2 tablespoons lemon juice

How to make:

  1. Using whisk attachment, beat butter until creamy.
    112_3746
  2. Beat in sour cream
    112_3747
  3. Add eggs, lemon & vanilla exact, and food coloring if you wish.
    112_3748
  4. In a separate bowl mix together dry ingredients.
    112_3749
  5. Switch attachment to the paddle, and mix dry ingredients a little at a time.
    112_3750
  6. Once all the dry ingredients are added, the dough should look like this:
    112_3751
  7. Scrape dough off the sides of the bowl, into one big ball, and refrigerate for 30 minutes. This will help the dough become more firm. In the mean time preheat your oven to 350 degrees.
  8. Once dough has been set, scoop out with a spoon (about tablespoon size) onto cookie sheet. Try to shape into a circle (dough may be too sticky to roll into balls in your hand).
    112_3752
  9. Bake 10-12 minutes or until just lightly browned on the top. Do not over cook your cookies, as you will leave them on the cookie sheet for about 8 more minutes once out of the oven. (this will continue to bake your cookies without burning them)
  10. Then allow cookies to cool completely on a cooling rack.
  11. Once cooled you can make the cookie glaze.
    112_3753
  12. Mix 1 cup confectionery sugar with 2 tablespoons lemon juice.
    112_3755
  13. You can brush on top of the cookie, or add it to a pastry bag and pipe it on like I did. (if you don’t have one you can also put it in a ziplock baggie and the corner off and use that for a piping bag)
  14. And there you have it, soft and Delicious lemon drop cookies
    112_3759

    112_3760
    Garnish with some fresh lemon zest!

    lemondropcookies

Soft & Chewy Hershey’s Double Chocolate-Chip Cookies

Hershey’s Double Chocolate-Chip Cookies are the best!
hersheysdoublechocolate

Recipe:
1/2 cup butter (room temp)
1/2 cup crisco + 1 tablespoon water
2 large eggs
1 1/2 teaspoon vanilla extract

2 1/4 cup flour
3/4 brown sugar
3/4 white sugar
1/3 cup Hershey’s coco
1 teaspoon baking soda
1/2 teaspoon salt

2 cups chocolate-chips (semi-sweet or dark)


Want to know my secret to make them {Soft & Chewy} ?

Follow these easy steps:

  1. I use a half butter/crisco combination in all of my cookies because I love the taste of butter, but it can burn easy. Criso helps keep the cookies soft and chewy.
    112_3693
  2. Beat the butter/criso combination with a whisk wire attachment until fluffy.
    112_3696
  3. Then add both sugars and vanilla & beat with whisk attachment.
    112_3697
  4. Next combined both large eggs.
    112_3698
    Beat until light and fluffy with the wire attachment. (if your using a hand mixer thats okay too just make sure to beat until fluffy)
    112_3701
    Mmm.. looks soo good like frosting.
  5. If your using a Kitchen-Aid like me switch the attachment to normal mixing attachment for the remainder of the steps. Now it’s time to add the dry ingredients (I mix them together in a separate bowl first).
    112_3702
  6. Add a little bit of the dry ingredients at a time and mix until just blended. (Do not over mix the dry ingredients though.)
    112_3705
  7. Once all dry ingredients are mixed in well add the chocolate chips. Here’s how the dough should look:
    112_3708
  8. Okay, now set that aside in your refrigerator for about 20mins so the dough can firm up a bit.
  9. In the meantime turn your oven on and preheat to 375. This is also when I clean up my mess and do my dirty dishes.
  10. Then take out dough and roll into balls about 1 1/2 inch big. Bake for about 10 mins or until the cookie just separates. (You don’t want to over bake your cookie because it won’t be soft and chewy.)
  11. Allow the cookie to cool on the cookie sheet for about 5 mins before removing to the cooling rack. This extra time allows the cookie to keep baking without being burned….and {ta-da} ! Fabulous Double Chocolate-Chip Cookies! Just like a pro! Enjoy
    soft&chewy double

Homemade Reese’s Peanut-butter Bars

I love the Reese’s Peanut-Butter shapes around the holidays. This homemade recipe taste just as good but you get way more for your money!  And way more to share with the ones you love. Or you can gobble them all up by yourself.. I won’t tell 😉  But seriously ~ they’re that good!


reesepeanutbutterbars

Recipe:
1 bag semi-sweet chocolate chips
1 cup melted butter
1 Jar of Peter’s Pan Peanut-Butter
2 Cups Confectionery Sugar
2 Cups Graham Crackers (use food possessor to chop them up)
112_3651

Directions:
Mix together the melted butter, 1 cup peanut-butter, 2 cups confectioners sugar, and 2 cups graham crackers. Then press mixture into a 9 by 13 pan. Next, melt the chocolate chips and the remaining peanut-butter (about 4 table spoons) together and melt either over a double boiler or carefully in the microwave. Once melted poor over the peanut-butter mixture in pan and spread it out evenly. Allow it to cool in the refrigerator for at least an hour.
112_3653

Once cooled, cut out into squares and enjoy! 🙂