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Fun Friday: InstantPot Apple Crisp from CenterCutCook (with a twist)

3 Nov

Ever have a last-minute craving? The Instant Pot is great for those!

Happy November!

It’s been quite a while since I’ve had the time to do a blog post, although I’ve had the best of intentions. I thought today’s recipe would be a good one to share on this nice fall weekend, now that the weather has that fall feel to it, at least in our neck of the woods.

As you know from my previous posts, we had an addition to our appliance family in September, and it got quite a lot of use right out of the gate. We had added an Instant Pot to our family. I initially shared a few recipes the first couple of weeks that we had it, but I did not get to share this one.

This was a last-minute recipe and it worked out great.

Late in the evening one Friday night, my friend Gina texted the group chat that she and I are in along with my friend Marcia. She’d just tried out a recipe from CenterCutCook for Instant Pot Apple Crisp.

Oooohhhhh…..I thought. I *love* apple crisp.

In fact, I love all things apple. I’d even just authored a special feature on a local apple orchard, Pippin Orchard. (You can read about Pippin Orchard here.) It was apple season, and I just happened to have apples on hand. However, I didn’t have a lot of them and there are five of us here.

It was also a little bit  late, and Apple Crisp takes some time, but since it was an Instant Pot recipe, it meant that I would be shaving some cook time off of the recipe and we’d still be able to have it for dessert that same night. The longest part of making apple crisp is peeling and cutting the apples, which I couldn’t avoid, but the Instant Pot would help with the rest.

Underneath the topping was a warm, bubbly apple crisp, just as if it had come out of the oven.

I decided to add a little twist to the recipe over at CenterCutCook and throw in some pears, just a couple of them, along with the apples I had here, doubling the recipe which said it served 3-4 people.

I peeled and chopped my apples and pears, and followed the recipe over at CenterCutCook’s site to a “t”, doubling the ingredients. In hindsight, I would not have doubled the nutmeg and cinnamon, since we thought it was a bit too savory with twice as much of the spices, but other than that, doubling the recipe and adding the pears to the apples made for a delightful fall dessert.

I encourage you to visit CenterCutCook to check out all their thousands of recipes, and if you have an Instant Pot and are looking for something different to make with it, give their apple crisp recipe a try!

Enjoy your weekend!

 

 

Come and get it! Five apple and pear crisps for dessert on a recent Friday night.

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Fun Friday: Apple Crisp Pizza from The Girl Who Ate Everything

9 Oct
Apple desserts are wonderful in the autumn months!

Apple desserts are wonderful in the autumn months! This was a new one for us!

I love the fall almost as much as the summer. Fall is probably my second most favorite season in New England. I love the crisp air and the gorgeous array of colors, and most of all I love all of the foods and the “pick your own” opportunities for apples and pumpkins.

Even if you can’t pick your own fruits, you can still bake lots of amazing things with the fall fruits. The other night I made a Swedish Apple Pie, which is an all-time favorite of mine, and recently I tried a new dessert, an Apple Crisp Pizza. This new recipe was from a blog called The Girl Who Ate Everything. It was shared on Facebook, which is how I saw it first. I later saw it on another blog as well, and they’d seen it on the same blog. We all must love the idea of apples and caramel and pizza!

You too can have a pizza for dessert!

You too can have a pizza for dessert!

The recipe is super-easy and didn’t take much time at all. I shaped my crust sort of like a pie with a fluted edge, hoping to keep all the fruit from falling out, which seemed to work well and looked very pretty. I also used my round Pampered Chef pizza stone, which worked very well too. I figured if I was making a pizza, I should use my pizza stone!

If you’d like to make this same dessert at your house this fall, visit The Girl Who Ate Everything over at her blog and you’ll find her recipe ready and waiting for you!

Happy Fall Y’All!

Fun Friday: Weelicious Pumpkin muffins with cream cheese frosting

7 Nov
We needed a Fun Friday snack. It was only Wednesday, but we needed it.

We needed a Fun Friday snack. It was only Wednesday, but we needed it.

We’re having an awfully rough semester. Since August 26, we’ve been hit with “flu-like” viruses, pneumonia, sinus infections and bronchitis. We’ve had ambulance rides, hospital visits, doctor visits and prescriptions galore. My husband had two weeks of jury duty. I think I visited my local CVS at least 25 times in October alone, and I’m not really even exaggerating. We get a $5 reward every time we fill ten prescriptions there. We have three people (the maximum allowed) registered for the reward program and I think I’ve earned $15. Throughout all of it, I’ve been fighting something upper respiratory, myself and I can’t really say I’m coming out the winner in this fight, either.

It’s only November 7.

It’s been a long couple of months, with trying to still stay on top of work, school, birthdays, holidays, food drives and all the other daily “stuff,” but we’re surviving. We’re getting through it and trying to keep all our chins facing in the upward direction. We’ve had plenty of bright spots mixed in throughout the rough spots and we try to make those our focus. We have wonderful friends and family who check in daily, weekly, and more. We know of people who are worse off than we are. Things could be much worse.

Even still, some days we need a little bit of help.

Enter the delicious pumpkin muffins with cream cheese frosting from Weelicious.

I have been getting the Weelicious emails in my inbox for a couple of years now. My wee little ones are not so wee or so little any longer, but I find that her recipes are great for all ages.

Because we needed even more help seeing the bright spots on this particular day that I tried these, I made them into Pumpkin Chocolate Chip Muffins with cream cheese frosting, because chocolate chips make everything seem better.

And they did.

It leads though, to our previous conversation: are they a muffin or a cupcake?

I put in chocolate chips, so that might mean cupcake. If they were just pumpkin, that could mean muffin for sure. But with chocolate chips AND frosting for those who chose to use it, it might be a cupcake.

Honestly, with the week we have been having, I didn’t care.

Pumpkin-chocolate chip-frosting-muffin-cupcake.

They were our after-school snack, late night snack, breakfast and lunch.

Whatever they were, they were delicious. Weelicious did not disappoint. She never does.

Here is her recipe, so that when you’re in need of a pick-me-up you can give them a try. We loved them!

If you love them too, you might want to sign up for the Weelicious emails as well.

WEELICIOUS PUMPKIN MUFFINS WITH CREAM CHEESE FROSTING

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted butter, melted (I used “I Can’t Believe It’s Not Butter to suit our dietary needs.)
  • 3/4 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • cream cheese icing:
  • 4 ounces cream cheese, softened (I used 1/3 fat cream cheese to suit our dietary needs.)
  • 4 tablespoons unsalted butter, softened
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract

Preparation

  1. 1. Preheat oven to 400 degrees.
  2. 2. Place the first 5 ingredients in a bowl and whisk to combine.
  3. 3. In a separate bowl whisk the remaining ingredients.
  4. 4. Add the dry ingredients into the wet and whisk until just combined. *This is where I added in about a cup of chocolate chips.*
  5. 5. Pour into greased muffins cups 3/4 full.
  6. 6. Bake for 20 minutes.
  7. 7. To make the frosting, combine all ingredients and beat for 1-2 minutes, until fluffy
  8. 8 . Cool, frost and serve.

 

Fun Friday: Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars

24 Oct
Talk about getting a bang for your buck! These treats have it all!

Talk about getting a bang for your buck! These treats have it all!

I’m not sure if I’m an emotional-stress eater or not, but I’m definitely an emotional-stress baker and cooker. I always crave the opportunity to get into the kitchen and cook something or bake something (or in a perfect world, both) to relax after a tough day, week or lately, a tough month. I like cooking and baking for others and trying out new things to get myself to chill out and relax. Oftentimes after my initial piece of whatever I’ve baked, I’m pretty happy and relaxed til the next time. I don’t need to eat the entire thing, just a taste.

Last weekend, after two particularly tough weeks scattered with illness, elementary school death threats, jury duty for my husband and all the usual daily work and school stress, I was in quite a mood, looking to bake SOMETHING good for the family to take the edge off. I went onto Pinterest, a place I hadn’t visited in a while, found their search bar (which seemed slightly different than the last time I’d been on) and I typed in all the things I was currently craving: pumpkin, Nutella, chocolate chips.

All those things had to go together in something, I was sure of it.

I was in luck! Sure enough, Parsley, Sage & Sweet had a recipe for me! I knew someone would. It’d be hot and out of the oven in just an hour or so.

Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars.

Yes, seriously.

I got to work, feeling better and better by the minute.

I won’t lie, the recipe has some steps to it, but believe me, it was worth it in the end!

Through this baking experience, I also learned a valuable lesson that I’ll pass on to you, just as I shared it on Facebook that same evening:

“If you try to put the plastic jar of Nutella into the microwave to soften it up for baking, all the while thinking just how smart you are thinking of this little shortcut, you must remember that the wrapper over the top was originally metal and that there might be some left on there which will potentially catch fire and giant, bright blue sparks will fly inside the microwave, scaring you and your children half to death while making your husband jump higher and run faster than you’ve seen in a long time when you gasp out loud in the kitchen. You’re welcome.”

That said, this was a delicious treat! Everyone was anxious to try it out so I served it warm, waiting just ten minutes to cut into it, rather than the suggested hour cooling time, and it was a hit. However, I had one more piece a day or so later, after the whole thing had been refrigerated, and YUM!! Even better cold, in my opinion, just like pumpkin pie.

I plan to make them again this weekend for a get together I’ll be attending on Saturday.

Here’s the recipe as it’s seen on the Parsley, Sage and Sweet blog. The only thing I did differently was to use regular sized chips instead of mini. I really don’t “do” mini chocolate chips.

Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars
Adapted from Megan’s Cooking via Julia, author Of Dozen Flours- with my revisions

Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, room temperature
1 tablespoon vanilla
1 cup mini-chocolate chips or chopped chocolate.

Pumpkin Pie – Nutella Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups fresh roasted or canned pumpkin puree
1/2 to 3/4 cup Nutella

Topping
2 tablespoons white sugar
2 teaspoons cinnamon

DIRECTIONS:
1.  Lightly butter or oil spray a 9 x 13 inch baking pan or dish.  If desired, line with parchment paper, two edges hanging over, so you can lift the whole uncut bar out of the pan for easier cutting.

2. Sift together flour, baking powder, cinnamon and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture into the egg mixture until uniform. Stir in the mini-chocolate chips. Spread the dough as evenly as you can on the bottom of the pan.

3. In a mixer bowl (you can use the same one you used to make the snickerdoodle dough) with a paddle attachment, mix together butter and sugar (You can also use a hand mixer, or a just a spoon) Add the rest of the ingredients and mix until well combined. This mixture is looser, so pour/scrape over the snickerdoodle layer, smoothing out the top. Preheat oven to 350F.

4.  Drop tablespoons of Nutella over the top of the pumpkin pie mixture.  About 4 rows of three dollops.  Marble gently with a knife or spoon.

5. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

6. Bake at 350F for about 35-45 minutes, (depending on your oven..for some, it has taken longer) or until a toothpick inserted into the center comes out clean. Let the bars cool completely (about an hour).
.
7. Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars.  Drizzle cut bars with melted chocolate (better to drizzle them when cut so some chocolate drips down every side).

8. Let chocolate set or eat them before the chocolate sets (which we did). Store any remaining bars in a covered container, preferably in the fridge so they last longer.

 

Stop by and visit us on….

20 Oct
Stop by either of two websites to see my blog post for Pilgrim Pies featured!

Stop by either of two websites to see my blog post for Pilgrim Pies featured!

Everything is coming up Pumpkin!

Everywhere you go, everything is featured in flavors of fall.

If you go on over to either this website, or this one, you’ll see my blog post from The Whole Bag of Chips “Pumpkin Palooza” series, featuring the recipe for Pilgrim Pies, which is such a seasonal favorite.

It’s the greatest form of flattery when someone wants to feature your work on their site, and it’s even greater when they credit you for your work. Thanks so much to the crew over at cpnewsnet.com for featuring my work and doing such a great job!

Happy Fall, Y’all!

Fun Friday: Our new after school snack obsession: Flatbread Pizzas

27 Sep
My impulse purchase earlier this week has led to some fun after school snacks this week!

My impulse purchase earlier this week has led to some fun after school snacks this week!

It all started earlier this week when I went grocery shopping on an empty stomach.

That’s the worst.

In this case though, it benefited us in that it led to the greatest after school snack experimentation!

While I was at Aldi’s, I found flatbread in their “Fit and Active” line of healthier foods. I was intrigued. One was “original” and one was multigrain and contained flaxseed. Both were reasonably priced and I was pretty hungry so even plain flatbread sounded delicious.

Well, as I walked through the store, I saw some good-looking plum tomatoes and I put them into my carriage also. Seeing them, alongside my flatbread, reminded me of an old Pampered Chef pizza recipe we used to make that had ricotta cheese mixed with Parmesan cheese, topped with sliced plum tomatoes and mozzarella cheese.

I decided that with my new flatbread and tomatoes, along with the nonfat ricotta and mozzarella cheeses I had at home, I would make a variation of that for my lunch. And I did. I cut up two plum tomatoes, spread a little tomato sauce on my flatbread, and layered on my toppings. About 10 minutes under the broiler on low, and I had my lunch.

This was my lunch that day, and the leftovers were just as good!

This was my lunch that day, and the leftovers were just as good!

When the girls arrived home later on, they asked me what was mysteriously wrapped up in foil in the fridge. When I showed them my leftovers, they wanted a flatbread pizza for their after school snack. So I sliced up some more tomatoes, some olives and used the rest of my sauce and mozzarella cheese to make one for them.  The entire snack took less than 15 minutes to prep and broil and even less than that to eat.

They loved it!

The following day, my wheels were turning. I remembered a dessert pizza that I had at a restaurant a while back and I decided to make a dessert pizza for the kids based on another recipe I’d seen floating around Facebook lately.

With Elizabeth helping me, I took a flatbread,we  spread some peanut butter on it, layered sliced green apples on top of that, and drizzled caramel over them. A sprinkle of cinnamon-sugar over the whole thing, and under the broiler it went.

Our first dessert pizza of the week.

Our first dessert pizza of the week.

DELICIOUS.

Our creative juices were flowing. The next day I made them a peanut butter and Nutella pizza with sliced bananas on top.

As they were eating that one, they came up with the next one: S’Mores flatbread pizzas: Nutella and marshmallows. When I told my friend Gina, she suggested crushing up graham crackers and sprinkling them on the top. What a great idea! For dinner that night, her family was having chicken and broccoli flatbread pizzas.

I was adding that one to my list.

Elizabeth has already requested flatbread pizzas to be added to our lunchbox rotations. As quick as they are to make, I could easily make them up ahead of time and send them in for lunch. Obviously the dessert pizzas would not be our lunchbox pizzas, but they do have their place!

I’m excited for this newest snack option. It gives us some fun and some variety in our choices, and that’s always a good thing! I encourage you to see how many different variations you could come up with!

Another keeper!

Another keeper!

Fun Friday: Is it a cupcake or a muffin? You decide!

20 Sep

Looks like a muffin, tastes like a cupcake. What was I serving my family for breakfast?

ORIGINALLY POSTED OCTOBER 26, 2012:

This summer, one thing I wanted to do was try out some of the recipes I’d pinned on Pinterest. Today’s recipe post is one of those. I figured that if it was good, I’d post it for one of my fall/pumpkin themed posts.

Which I am, today.

But I don’t know what it is.

A muffin maybe.

Or a cupcake possibly.

Pumpkin, for sure.

I’ve seen this recipe all over the internet and Pinterest, and it’s touted as being fast, easy, tasty and a good Weight Watchers snack even.

Two ingredients for today’s muffins. Cupcakes. Whatever they are.

This recipe has two ingredients:

Cake Mix
15 ounces of pumpkin

Mix, bake at 350 for 20-25 minutes.
Try them and let me know what you think! Are they a cupcake or a muffin? Are they truly healthy? No eggs, no oil or butter.

Do you sprinkle them with powdered sugar like a muffin or do you put frosting on them like a cupcake?

Muffin?

Cupcake?

Breakfast?

Or dessert?

You try them and let me know what you think!