BLUEBERRY LIME CHEESECAKE

BLUEBERRY LIME CHEESECAKE

FILLING
1 (3-oz.) box lime Jell-O
1 cup SMALL wild blueberries, thawed and drained WELL
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • Place juices in a measuring cup and heat in microwave for 2 minutes.
  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides.

ASSEMBLY

  • Alternate dollops of cream cheese mixture ,Jell-O mixture and blueberries into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers as desired.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm.

GARNISH (optional)
1 cup whipped topping
blueberries

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with several blueberries, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos as well as orange and vanilla.  What flavor combination do you like?  Use your imagination!

CREAMSICLE CHEESECAKE

WARNING! This recipe must chill at least 6 hours!
CREAMSICLE CHEESECAKE
This Cheesecake Tastes EXACTLY Like A Creamsicle! adapted from Delish US

FILLING
1 (3-oz.) box orange Jell-O
1 cup boiling water
2 cup whipped topping (thaw 5-10 minutes)
2- 8 ounce blocks cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 teaspoon PURE vanilla extract
Pinch of kosher salt

  • In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved.
  • Set aside to cool completely.
  • In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt.
  • Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O.
  • Whisk until smooth.

CRUST
24 whole Lemon Oreo cookies, crushed
6 tablespoons melted butter
Pinch of kosher salt

  • In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ spring form pan and partially up the sides. 

ASSEMBLY

  • Alternate dollops of cream cheese mixture  and Jell-O mixtures into the crust. You can also do this in layers if you are in a hurry.
  • With a butter knife, gently swirl the layers.
  • Cover and refrigerate for AT LEAST 6 hours, or until firm. 

GARNISH (optional)
1 cup whipped topping
1 clementine orange, peeled and separated into segments

  • When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

NOTE:

  • The batter might feel kind of loose as you’re adding it to the pan—don’t worry! After a couple hours in the refrigerator the cheesecake mixture will be perfectly firm and creamy.
  • Also good as a mix of cherry and pineapple jellos.  What flavor combination do you like?  Use your imagination!

CARROT CAKE CUPCAKES with LEMON CREAM CHEESE FROSTING

This makes a wonderful bundt cake for any holiday!

CARROT CAKE CUPCAKES with LEMON CREAM CHEESE FROSTING adapted from Al Made It For You yield 10 cupcakes

CUPCAKES
1½ cups grated carrots
½ cup WELL DRAINED crushed pineapple
1 cup (120g) cake flour
¼ cup (31g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ heaping teaspoon QUALITY ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground allspice
⅛ teaspoon ground cardamom
2 LARGE eggs
¾ cup (150g) light brown sugar
½ cup (120ml) Avocado oil
1 (5 ounce) (142 grams) OUI lemon Greek yogurt
½ teaspoon PURE vanilla extract
1/3 cup crushed finely chopped walnuts
1/2 cup golden raisins

  • Preheat the oven to 325°.
  • Line a muffin pan with paper liners, and set aside.
  • In a small bowl, combine the cake flour, all-purpose flour, baking soda, baking powder, salt, and spices. Set aside.
  • In a separate bowl, combine the eggs, sugar, oil, Greek yogurt, and vanilla extract.
  • Combine the flour mixture, crushed pineapple and grated carrots mixing just until combined.
  • Add to wet mixture and blend well.
  • Fold in raisins and all but 2 tablespoons of walnuts.
  • Scoop out the batter evenly into 10 paper liners, and bake for 18-20 minutes.
  • Let them cool in the pan for a couple minutes before taking them out to a wire rack to cool completely.

FROSTING
8 oz (225g) cream cheese, softened at room temperature
½ cup (113g) unsalted butter, softened at room temperature
1½ cup (188g) powdered sugar
½ teaspoon grated lemon zest

  • In a mixing bowl, beat the unsalted butter until it becomes fluffy.
  • Add the cream cheese and continue to beat.
  • Add powdered sugar and lemon zest, beating to incorporate until smooth.
  • Add frosting to piping bag and pipe cupcake tops as desired. The frosting recipe makes the right amount for piping swirls. You’ll only need two-thirds of the recipe is needed if piping bursts instead.
  • Sprinkle with reserved walnuts.

NOTE:  This makes a WONDERFUL small bundt cake.  Adjust the baking time from 18-20 minutes to 35-45 minutes.

CARAMEL APPLE PIE MONKEY BREAD BOMBS

Caramel Apple Pie Bombs are a version of Monkey Bread that SCREAMS YUMMY!  The beauty of this recipe is the ease of changing up flavors by changing the seasonings (Pumpkin Pie seasoning and pears or cherries and a little vanilla or black peppercorns and a cream cheese glaze) as well as baking it as either a pull apart bread or individual rolls just as easily.  As you pull one open and a river of sweet caramel runs out over the apple pieces you know you’ve found heaven.  😀

CARAMELS APPLE PIE MONKEY BREAD BOMBS adapted from the Slow Roasted Italian
BOMBS
4 tablespoons melted unsalted butter, divided
2 medium Granny Smith apples, peeled cored and diced
1/3 cup brown sugar, packed
1 tablespoon QUALITY ground cinnamon
1 teaspoon ground nutmeg
18 caramels, unwrapped and divided
12 frozen Rhodes dinner roll dough balls, defrosted

  • Preheat the oven to 350°.
  • Melt 2 tablespoons of the butter in a 9×9 baking dish.  Set aside.
  • Combine the apples, 2 tablespoons of the brown sugar and 1 tablespoon of the cinnamon in a ziploc bag.  Toss to coat.  Set aside.
  • Unwrap the caramels and cut into quarters. Set aside.
  • Melt remaining butter in a small bowl.
  • Mix together the remaining brown sugar, nutmeg, and cinamon in another small bowl
  • Lightly flour your counter top.
  • Using a rolling pin flatten each dough ball into a circle about 3 inches across.
  • Add 1 tablespoon of the apple mixture and 6 of the cut caramel pieces.
  • Carefully pull each side over the center to create to seal and then roll the dough into a ball. Be careful not to make it too thin.  You do NOT want to be able to see through the dough.
  • Roll each ball in the remaining melted butter and then the cinnamon mix before placing seam side down in the baking dish.
  • Sprinkle with any of the remaining cinnamon brown sugar mix.
  • Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.

SAUCE
12 caramels, unwrapped
2-3 tablespoons heavy cream

  • Place the caramels and the heavy cream in a microwave safe bowl and microwave until melted, 30 seconds at a time, stirring after each interval.
  • Once you have a smooth mixture, set aside to cool.
  • Remove the apple pie bombs from the oven and drizzle with the caramel sauce.
  • Serve and enjoy!

CHOCOLATE PEANUT BUTTER OAT BARS

This is one of those recipes that I LOVE(d)! BUT had to rework to lower the sugar so I could have just 1 bite! I now cut them into really small squares so they are easier for me to eat without a reaction and they actually last longer too 😀

Here’s the original recipe that I believe came off the box of graham crackers many moons ago.  I will follow it with the “NEW” recipe with a much reduced sugar.

MAGIC CHOCOLATE PEANUT BUTTER BARS
2 1/2 cups crushed Honey Maid graham cracker crumbs
1 cup melted Land O’ Lakes unsalted butter
1 cup Jif creamy peanut butter
2 1/2 cups powdered sugar
1 cup milk chocolate chips with 1 teaspoon butter

  • In a LARGE mixing bowl, stir together the butter, peanut butter and powdered sugar.
  • Fold in graham cracker  crumbs.
  • Press into a greased 9 x 13 inch pan.
  • Place the chocolate chips and butter in a measuring cup and microwave, stirring every 30 seconds, until chocolate is melted and smooth.
  • Spread the chocolate over the peanut butter layer.
  • Place in the refrigerator until set.
  • Cut into bars and serve.

AND the new recipe:

CHOCOLATE PEANUT BUTTER OAT BARS
1 cup butter
1/3 cup packed brown sugar
Pinch of salt
1 teaspoon vanilla
3 1/2 cup quick cooking oats
1 1/4 cup semi-sweet chocolate chips (milk chocolate chips work well too)
3/4 cup peanut butter

  • Lightly grease a 9-inch square pan, or line with parchment paper.
  • In a large saucepan over medium heat, melt butter.
  • Stir in brown sugar, vanilla and salt.
  • Mix in the oats. Cook and stir over low heat for 2-3 minutes, until ingredients are well combined.
  • Press half of the oat mixture into the prepared pan. Reserve the rest for topping.
  • Melt chocolate chips and peanut butter in a small saucepan over low heat, stirring frequently until smooth.
  • Pour the chocolate mixture over the oat layer in the pan and spread evenly.
  • Sprinkle the remaining oat mixture over the chocolate layer and press in gently.
  • Cover and refrigerate for 2 hours or until firm enough to cut.
  • Cut into bars and serve at room temperature.

NOTE: If you are in a real hurry fold the chocolate mixture into the oat mixture before pressing into the pan.  Personally this is my favorite way to make this as it distributes the flavors better.

BLUEBERRY LEMON CHEESECAKE CAKE

I was originally saving this recipe for Easter, but then we had a good friend who had a birthday.  Can I just say he is very hard to buy for?  His wife suggested I just bake him something and this recipe immediately came to mind.  I sent the big cake to him to share with Heather and the munchkins, but I did have to make 2 small ones for hubby and I also. SHHH don’t tell 😀

BLUEBERRY LEMON CHEESECAKE CAKE adapted from Cafe Delites

  • Preheat oven to 350°F.
  • Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

BLUEBERRY CAKE
1/4 cup fresh squeezed lemon juice (juice from 1 LARGE lemon)
1/2 cup WHOLE milk
1/2 cup butter, room temperature
3/4 cup sugar
2 LARGE eggs
1 tablespoon lemon zest (zest of 1 LARGE lemon)
1 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 ounces FRESH** blueberries (I like SMALL wild blueberries)

  • Whisk lemon juice with the milk and set aside to sour creating your “buttermilk”.
  • In a large bowl, beat together the butter and sugar until light and creamy.
  • Beat in the eggs and zest until light and creamy.
  • Beat in the lemon juice and milk mixture.
  • Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter.
  • GENTLY Fold in 3/4’s of the blueberries.

CHEESECAKE
1 cup light cream cheese, at room temperature
1/3 cup plain 2% Greek yogurt
1/3 cup powdered sugar
1 heaping tablespoon all-purpose flour
1 LARGE egg
2 tablespoons fresh squeezed lemon juice

  • Beat the cheesecake ingredients together until smooth and lump free, about one minute on low speed.

ASSEMBLY

  • Preheat oven to 350°.
  • Evenly pour half of the cake batter into the prepared pan.
  • Pour 1/3 of the cream cheese mixture over blueberry cake layer (DO NOT SWIRL).
  • Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
  • Sprinkle remaining blueberries over the top.
  • Bake in preheated oven 65 – 70 minutes, until the center is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake.
  • Remove from the oven and allow to cool for an hour or so.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

CREAM CHEESE GLAZE
1/2 cup cream cheese, at room temperature
1 cup natural powdered sugar
3-4 tablespoons fresh squeezed lemon juice
2 tablespoons water as necessary for a thinner consistency

  • Beat all glaze ingredients together until smooth.

FINAL ASSEMBLY

  • Prepare glaze.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Add a few fresh blueberries for garnish.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

NOTES: Frozen blueberries can be used, but MUST be completely thawed and drained WELL.

 

CINNAMON BUTTER MONKEY ROLLS

It just doesn’t get much better than that these mouth watering warm cinnamon sugar rolls that pull apart into soft and flaky layers after being smothered in a sweet vanilla glaze.  Because of my inability to eat sugar these days I skip the glaze, but they are just as good!

CINNAMON BUTTER MONKEY ROLLS            Servings: 12

12 Rhodes Frozen Dinner Rolls
3 tablespoons unsalted butter, melted
6 tablespoons light brown sugar, packed
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

VANILLA ICING (optional)
1 1/2 cups powdered sugar
1-2 tablespoons milk
2 teaspoons vanilla extract

  • Place frozen rolls in a 9×13-inch baking dish, cover with plastic wrap and allow to thaw in the refrigerator overnight.
  • Grease muffin tin
  • In the morning, cut each roll into 3 pieces.
  • Combine the brown sugar, cinnamon, ginger and nutmeg in a small bowl.
  • Melt butter in a second small bowl.
  • Roll each piece in butter and then in the cinnamon mixture.
  • Place 3 pieces in each muffin tin, making sure the edges all meet.
  • Cover with a cheesecloth and leave in warm place until double in size, about 2 hours depending on the warmth of your house.
  • When rolls have risen, remove cloth and bake in a preheated 350° oven for 15-16 minutes.
  • Carefully remove rolls from muffin tin as soon as they are finished baking.
  • Brush vanilla glaze over the warm rolls.
  • Serve warm.

BUTTER DIP BUTTERMILK BISCUITS

 
BUTTER DIP BUTTERMILK BISCUITS
1/2 cup salted butter 1 stick, MELTED
2 1/2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1 1/2 tablespoon baking powder
1 1/2 teaspoon salt
1 3/4 cup buttermilk

QUALITY honey (optional)

  • Preheat oven to 450˚.
  • Pour half of the melted butter into an 8×8 baking dish.
  • In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  • Whisk in the buttermilk, stirring until a loose dough forms. Batter will be sticky.
  • Add biscuit dough into baking dish on top of the melted butter, smoothing the dough to level out.
  • Pour remaining melted butter over top of dough.
  • Bake for 20-25 minutes until golden brown and biscuits spring back to the touch.
  • Rotate dish periodically during baking for even browning.
  • Cut into squares and serve warm drizzled with honey.

APPLE BREAD PUDDING with CREME ANGLAISE & SAUTEED APPLES

APPLE BREAD PUDDING serves 8-10
2 tablespoons butter
3 large GRANNY SMITH apples (1 1/2 POUNDS), peeled and cut into 1/2-inch cubes
3 cups heavy cream
3 large eggs
1 large egg yolk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
16 ounce cinnamon-raisin bread loaf, cut into 3/4-inch cubes
1 LARGE croissant, broken into small pieces
1/4 cup golden raisins
4 tablespoons turbinado sugar

  • Preheat oven to 375°.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add apples, and cook, stirring occasionally, 8-10 minutes or until softened and lightly browned.
  • Whisk together cream, eggs, egg yolk, sugar and cinnamon in a large bowl until smooth.
  • Stir in bread cubes and croissant pieces and let stand 5 minutes.
  • Stir in cooked apples.
  • Sprinkle 2 tablespoons turbinado sugar into a buttered 13- x 9-inch baking dish.
  • Fold in bread pieces and raisins to apple mixture, and spread in an even layer into baking dish.
  • Sprinkle with remaining 2 tablespoons turbinado sugar.
  • Bake at 375° for 40-45 minutes or until light golden and center is set. Pudding will puff to the top of dish and pull away slightly from sides as it bakes.
  • Cool 10 minutes.
  • Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples if desired.

NOTE:

  • If you like a thinner, crispier bread pudding use a larger baking dish to make a thinner layer. Personally I like LOTS of crispy edges!  Next time I’ll make it in individual ramekins!
  • To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes, then reheat in a 350° oven for 20 minutes.

Sautéed APPLES (OPTIONAL)
2 tablespoons butter
2 large Granny Smith apples, peeled and diced
3 tablespoons sugar
2 teaspoons fresh lemon juice

  • Melt butter in a large skillet over medium heat.a
  • Add apples, and sauté 2 minutes.
  • Stir in sugar and lemon juice, stirring often, 6 to 8 minutes or until golden.

APPLE BRANDY Crème ANGLAISE (OPTIONAL)
1 cup heavy cream
2 large egg yolks
1/4 cup sugar
2 tablespoons apple brandy
1/4 teaspoon QUALITY cinnamon

  • Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon.
  • Pour through a fine wire-mesh strainer into a bowl.
  • Whisk together the brandy and cinnamon. Stir in to cream mixture.
  • Fill a large bowl with ice and place cream mixture in ice, let stand, stirring constantly for 30 minutes.
  • Cover and chill at least 1 hour or up to 3 days.

APPLE SLAB PIE – 3 WAYS – APPLE CARAMEL, APPLE CHEDDAR & APPLE STREUSEL

I’ve been working on this post since last July when I promised to find my slab pie recipes for my nieces.  Katie and Lulu I am so sorry this took so long – I sure hope you enjoy them!  I hope having all 3 versions together inspires you to make your own.

Today I made “half” pies in the same pan so they almost looked more like a galette, but they tasted perfect! 😀

APPLE CHEDDAR SLAB PIE
Pie Crust dough for a 2 crust pie (homemade or Pillsbury)
3/4 cup + 1/4 cup + 1/4 cup finely shredded sharp cheddar cheese
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices
1/2 cup sugar
Juice of 1 LARGE lemon
1/8 teaspoon salt
1/2 cup flour
1/2 cup rolled oats
1/2 cup packed brown sugar
4 tablespoons COLD unsalted butter, cubed
1 LARGE egg, beaten

  • Preheat oven to 400°.
  • Lightly flour your work surface.
  • Unroll first pie crust and sprinkle with 1/4 cup finely shredded cheddar cheese. Top with second crust and roll out to a 17×12 inch rectangle.
  • Place crust in a 15×10 jelly roll pan. Refrigerate while you prepare the filling.
  • In a large mixing bowl toss apple slices with lemon juice, salt, sugar and 1/4 cup of the flour.
  • Remove piecrust from refrigerator.
  • Spread apple mixture evenly into crust.
  • Sprinkle with 1/4 cup cheddar cheese.
  • In food processor pulse together the brown sugar, rolled oats, 1/4 cup flour and cold butter until crumbly.
  • Sprinkle evenly over pie.
  • Fold crust edges over pie like a Galette.
  • Brush with egg.
  • Bake 35-45 minutes until browned.
  • Cool 1 hour.
  • Cut into squares and serve with a dollop of vanilla ice cream.

APPLE STREUSEL SLAB PIE
1 1/2 cups brown sugar
1 teaspoon +1 teaspoon QUALITY cinnamon
1/4 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
1 3/4 cups all purpose flour
12 ounces COLD unsalted butter, cubed
1/4 cup + 2/3 cup chopped walnuts
1/2 cup golden raisins
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices

  • Preheat oven to 400°.
  • Lightly flour your work surface.
  • Unroll first pie crust and sprinkle with 1/4 cup finely chopped walnuts and 1 teaspoon cinnamon.
  • Top with second crust and roll out to a 17×12 inch rectangle.
  • Place crust in a 15×10 jelly roll pan.
  • Refrigerate while you prepare the filling.
  • Combine brown sugar, cinnamon, nutmeg and salt.
  • Combine 3/4 cup of the sugar mixture with 1 1/2 cups of the flour, the butter and 2/3 cup chopped walnuts cutting in butter until coarse crumbs form. Set aside.
  • Combine remaining sugar with apples and 1/4 cup flour.
  • Spread apple mixtures over crust evenly.
  • Fold crust edges over pie like a Galette.
  • Sprinkle with crumb mixture.
  • Bake 35-45 minutes until browned and bubbly.
  • Cool 1 hour.
  • Cut into squares and serve with a dollop of vanilla ice cream.

I did save the BEST for last, at least in my opinion.  This pie tastes just like a caramel apple! The beauty though is that there is a thin and flaky crust that houses the juicy apples and crispy crust and is drizzled with a luscious homemade caramel for a melt in your mouth tasty treat.

CARAMEL APPLE SLAB PIE

CRUST
2¼ cups all-purpose flour
¾ teaspoon salt
⅔ cup CRISCO butter-flavored shortening
8 tablespoons cold water

  • Spray a 15x10x1 inch jelly roll pan with non stick cooking spray and set aside.
  • In a large bowl combine flour and salt. Using a pastry blender cut in the shortening until it resembles coarse crumbs.
  • Sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. Repeat using 1 tablespoon of water at a time until it is moistened and knead the dough into a ball.
  • Preheat oven to 375°.
  • On a lightly floured surface, roll dough into a 19×13-inch rectangle.
  • Wrap it around the rolling pin and unroll it into the prepared baking pan.
  • Ease dough into the pan and up the sides, being careful not to stretch it.
  • Trim dough to ½ inch beyond edge of pan.
  • Fold dough edge over and flute as desired.

APPLES
⅔ cup sugar
⅓ cup all-purpose flour
2 teaspoons QUALITY ground cinnamon
1/2 cup golden raisin, optional
3½ pounds granny smith apples, peeled, cored, and cut into ¼-inch-thick slices (about 10 cups)

  • In an extra large bowl combine the sugar, ⅓ cup flour, cinnamon, raisins and apples.
  • Toss until coated.
  • Spoon the mixture on the dough and spread evenly.

CRUMB TOPPING
1 cup quick-cooking rolled oats
1 cup packed brown sugar
½ cup all-purpose flour
½ cup butter, cold

  • In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour.
  • Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs.
  • Sprinkle EVENLY on top of apples.
  • Bake for 40-45 minutes or until apples are tender.
  • Cool slightly.

NOTES:

  • IF you are in a hurry, melting the butter and using a fork to mix it all together works well too.
  • IF TOP IS BROWNING TOO QUICKLY, COVER LIGHTLY WITH A PIECE OF FOIL.

CARAMEL
1 cup PACKED brown sugar
4 tablespoons butter
½ cup half-and-half
1 tablespoon PURE Vanilla
Pinch of salt

  • Mix all ingredients together until smooth in a medium saucepan over medium-low to medium heat.
  • Cook while whisking gently for 5 to 7 minutes, until thicker.
  • Turn off heat.
  • Serve warm or refrigerate until cold.
  • Drizzle on top of apple slab pie.

NOTE:  If you don’t use all your streusel topping, it stores perfect in the freezer.

PEANUT BUTTER CHOCOLATE MOUSSE CUPS

These little gems are so easy and light, but look really decadent and like you spent all day on them!PEANUT BUTTER CHOCOLATE MOUSSE CUPS
60 mini phyllo shells
1 + 1/4 cup mini semi-sweet chocolate chips
1 cup creamy JIF peanut butter
1 1/2 cups FRESH heavy cream
1/4 cup Kraft caramel balls, chopped for garnish

  • Add 1 cup of the chocolate chips into a glass mixing bowl. Heat in microwave for 30 seconds at a time until melted.
  • Stir in peanut butter until well blended. Set aside.
  • In a medium mixing bowl beat cream with an electric mixer until stiff peaks form.
  • Fold whipped cream into peanut butter mixture.
  • Transfer to a ziploc bag. Chill until ready to use.
  • When ready to serve, pipe filling into phyllo shells and sprinkle with chopped caramel and chocolate pieces.

HONEYED BOGS

So I woke up this morning and really wanted to bake even though I can’t personally eat any of it. 😀  I’ve been itching to try something out of my new cookbook from the Prohibition Bakery. All the recipes are boozy and sound absolutely delectable!  I love their slogan, please eat responsibly.

Unfortunately, I don’t have on hand all the ingredients to make any one of their recipes EXACTLY as written so right out of the gate I’m improvising. This recipe is going to be “loosely” based on their PINK LADY recipe on page 181 AND their CARAMEL APPLE recipe from page 277.  I wasn’t thrilled with their PINK LADY frosting so I’m using the basic frosting from their CARAMEL APPLE but replacing the applejack brandy with the honey brandy I’m using to make the fruit puree.

HONEYED BOGS – yields 18 cup cakes

CAKE
1 2/3 (208g) cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup yogurt (240g) (I used a black cherry)
1/3 cup (70g) avocado oil
1 cup (200g) sugar
1/4 cup (60g) lemon juice
2 teaspoons lemon zest
2 eggs

  • Preheat oven to 325°.
  • Line tins with liners
  • Whisk together flour, baking powder, baking soda and salt. Set aside.
  • Combine the yogurt, avocado oil, sugar, lemon juice and zest with mixer until well incorporated.
  • Add eggs one at a time, blending well after each addition.
  • With mixer on low, gradually add the dry ingredients, mixing until JUST combined. DO NOT OVER BEAT.
  • Fill cup cake liners two-thirds full.
  • Bake for 18-20 minutes until toothpick comes out clean.
  • Cool COMPLETELY before filling or icing.

PUREE
12 ounces cranberries
3/4 cup sugar*see note
1 1/4 cup honey brandy

  • Combine fruit and brandy in a saucepan.
  • Bring to a SLOW boil over a medium heat.
  • Simmer 10-15 minutes until fruit breaks down and mixture starts to thicken.
  • Remove from heat and transfer to food processor, blending until smooth.
  • Store in refrigerator until ready to use.

NOTE:

  • *Cranberries are tarter than most fruits and require a bit of sugar to tame them.
  • Cranberries also require more time to break down the skins so a nice SLOW boil and simmer gives them this time.

FILLING
1 cup (230g) cranberry puree
1/4 cup honey brandy

  • Whisk the puree until smooth.
  • Slowly add in the brandy 1 tablespoon at a time, stirring thoroughly after each spoonful until desired consistency reached.
  • Transfer to a squeeze bottle.

ICING
1 stick unsalted butter, softened
1 pound powdered sugar
1/3 cup Honey Brandy

  • Cream butter until fluffy.
  • Slowly add the powdered sugar until JUST incorporated.
  • Slowly stream in the brandy until icing is smooth and fluffy.
  • Transfer to a piping bag.

ASSEMBLY

  • Core each cupcake with a pastry tip.
  • Fill the cavity with puree. DO NOT OVERFLOW.
  • Frost each cupcake.
  • Decorate to your liking.