Freezer Apple Pie Filling

At the bakery I tried making my Dutch Apple Pies, but the convection ovens wouldn't cooperate.  The crust would over bake and the apples would be undercooked.  I had to come up with a way to offer delicious apple pies.  After much research and recipe testing I combined a couple I found on allrecipes and came up with this one.  It works great!  

This doesn't have to be frozen, but it does help to have it in the fridge and cooled down before placing into the unbaked pie shell.  If you pour the hot pie filling into the unbaked shell, it will melt the butter of the crust and make a big giant mess.  I love this pie crust, but anything you love will work.  

Apple Pie Filling

5 lbs Granny Smith apples, peeled, cored and sliced

1 lemon, juiced

1/2 cup butter, cubed

4 cups apple juice

2 cups sugar

1/2 cup cornstarch

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon allspice

Place all apples into a large bowl.  Juice lemon over the apples and toss so they are coated well.  Add cubed butter to the apples and set aside.

In large pot, whisk together apple juice, sugar, salt, allspice, cinnamon and cornstarch.  Bring to a boil and whisk until thickened and "clear".  The cornstarch will make this gelatinous.

Pour the hot juice mixture over the apple slices.  Toss and stir well to coat.  Taste.  Add more salt if needed.  

Pour apple pie filling into quart jars, freezer zip lock baggies or other freezer containers.  Label and date.  Cool in fridge then store in freezer.   

If using immediately, put mixture in metal bowl and an ice bath to cool down before using.  

You may store this in the fridge for up to 1 week.  

You can use this apple pie filling in muffins, apple pies, puff pastry, cupcakes, oatmeal...etc.  

**NOTE:  You will not use all the juice mixture when ladling into the pie crust.  Scoop mostly apples into the crust and then ladle in about 1/2 cup of juice mixture over the apples before placing a crust or crumble topping.  

Easy Cream Scones

When I started working at the Daisy, I had to learn to make their cream scones.  They were really easy and kind of reminded me of a biscuit.  We changed up the scones everyday.  Every day we had to have a dried cherry scone but the other scone could be anything.  We made Bacon Cheddar, Strawberry Chocolate Chip, Raspberry Chocolate Chip, Chocolate Chip Orange, Provolone Pesto, Pepperoni Pesto, Triple Cheese...the possibilities are endless.  You can make these smaller, bigger, round, triangular, rectangular...whatever floats your boat.  Have a tea party and make these scones.  You won't regret them.  Don't forget to make some of Nana's Lemon Curd to serve along side!

Easy Cream Scones
2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1-1/2 to 1-3/4 cups heavy whipping cream

mix-ins...can be anything...choose about 1/4-1/3 cup total of whatever you want to mix in. If you choose a fresh berry, chop them into cubes and freeze solid, then quickly fold into the dough. Fresh berries will get slimy and mushy when folding.

Directions:
Preheat oven to 400 degrees F.

In large mixing bowl, sift together flour, powder, sugar and salt.

Using a fork, make a well in the center of flour mixture and pour in cream.  Using fork, stir together and combine the cream and flour.

Flour your surface and place dough ball.  Carefully knead and fold dough 5-7 times.  Then add in your mix-ins.  Fold carefully 3-4 more times.  Pat out a circle or rectangle about 1" thick.  Then cut out your scones.  Choose whatever shape you like.

Place scones on baking sheet, brush tops with egg white and sprinkle with coarse sugar.  If you are doing cheese scones, omit sugar and sprinkle more cheese on top.  Get creative.  Make these your own.  Bake at 400 degrees F for 18-20 minutes until golden brown.  If your scones are smaller, they will bake faster, so shorten the baking time.

* For Gluten Free scones, substitute my gluten free flour blend for regular all purpose flour and then add 1/2 teaspoon xanthan gum when sifting your dry ingredients.

Have fun!  Mommy loves you!

Macarons - Italian Meringue Method

I have tried making French macarons so many times using so many different recipes that I eventually gave up.  Then one day I was chatting with a baking buddy on periscope and she suggested trying the Italian method.  I was surprised to hear there was a different method...I didn't even know there was anything other than the French.  So after googling and searching youtube I found a great tutorial by Janelle Estep.  I tried it and it worked!!!  I was so happy!  Nana was making fun of me since she happened to be at our house that day.  I was literally doing a happy dance in the kitchen!  I bought a digital scale and thermometer because this made it so much easier to make them.

So far we've made Pumpkin Pie Spice, Chocolate Ganache, Blackberry, Raspberry Chocolate, Chocolate Pecan Praline and Strawberry Chocolate. 

Here's the recipe:

Italian Macarons

150 grams almond flour

145 grams powdered sugar

105 grams egg whites - divided (about 3 eggs)

120 grams granulated sugar

40 grams water

In a fast food processor or magic bullet, blend almond flour and powdered sugar until powdery (about 15 seconds) then sift to remove any large nut bits.  Pour into a bowl.  Add 50 grams of the egg whites and make a paste. ** ADD COLOR IF DESIRED.  You will need to add more than you think because the egg whites will lighten it.  Set aside.  This is called "the mass".

Next in a sauce pan, heat water and sugar to 230 degrees F.  DO NOT STIR.  This will create sugar crystals and ruin your syrup.  It will go fast.  Simultaneously put the remaining 55 grams of egg whites into the Kitchenaid mixer with whip attachment and whip to soft peaks.  Add 1 tablespoon sugar and continue to whip.  The sugar syrup should be ready at this time.  Slowly pour the syrup down the side of the bowl into the egg whites.  Turn up the mixer to whip to stiff peaks.  

Meanwhile, line 2 baking pans with parchment paper. Set aside.

Add 1/3 of the beaten egg whites to the "mass" and don't worry about the egg whites getting too broken down.  Just try to loosen up the "mass".  Now add another 1/3 egg whites and carefully fold them into the batter.  Add the remaining 1/3 egg whites and fold until no more whites are streaking through the batter.  It's very important to NOT overmix at this stage.  It will create hollow shells.  

Use a pastry bag fitted with a round tip.  Be sure to twist the end of the bag where the tip is to keep the batter from leaking out while filling it up.  Place bag into a tall glass to help you.  Then spoon half the batter into the bag.   Pipe round mounds onto the parchment lined baking pans.  Try to get 24 onto the pan.  This will yield 12 cookies.  

Refill the remaining batter into the bag and continue piping round mounds.  Gently tap the pans on the counter to release some of the air bubbles in the cookies.  Let these rest on the counter for 45-60 minutes.  DO NOT BE IMPATIENT!!!  They will not form the proper feet if they are not hardened on top.  Bake at 300 degrees F for 17 minutes.   Remove from oven and cool.  Once cool, match up the shells and then fill them with whatever you like...if you choose to fill with preserves or curd, be sure to pipe a ring of buttercream or ganache to keep it from leaking out.  Twist the lid onto the bottom and chill.   These can be frozen in plastic containers for 3 months.  

YUMMO!!!

Strawberry Meringue Cookies

Strawberry Meringues are low fat and you could make them low sugar by reducing the amount of sugar.  However, these are tasty just the way they are.

Strawberry Meringues
3/4 cup egg whites (from about 5 eggs)
pinch of salt (about 1/8 teaspoon)
1/4 cup strawberry gelatin
3/4 cup white sugar
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 tablespoon cornstarch

Whisk egg whites, salt, gelatin and sugar in kitchenaid until sugar is mostly dissolved.  Increase speed to high and beat until no sugar granules can be felt when you rub a little between your fingers.  Remove bowl from stand mixer and, by hand, stir in vinegar, extract and cornstarch.  Scoop onto parchment lined cookie sheet and bake in 180 degree oven for 2 hours.  Do not open the doors and turn oven off.  Leave in the oven overnight or at least 8 hours.   

Buffalo Chicken Shepherd's Pie

This is a yummy recipe.  It was a little spicy for you and Hunter but Daddy and Austin ate every bit of it.  No leftovers!  You know it's good when that happens!

Buffalo Chicken Shepherd's Pie (thanks to Debbi)
1 tablespoon canola oil
1 onion (about 1 cup finely diced)
3 celery stalks (about 1 cup finely diced)
2 carrots (about 1/2 cup sliced)
4 garlic cloves, minced
2 pounds ground turkey
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
14 oz can diced tomatoes
1/4 cup Buffalo wing sauce (I use whatever I have in the pantry)
10 potatoes
1 packet dry Ranch powder
1/4-1/2 cup buttermilk (depends on how wet your potatoes are)
1/2 cup shredded Monterrey Jack cheese

In large skillet, heat oil and add onions.  Saute until slightly caramelized, about 15 minutes.  (Meanwhile, peel and cube potatoes and start boiling for mashed potatoes).  Add celery, carrots and garlic another 10 minutes, stirring frequently.  Add ground turkey and cook through.  Season with paprika, salt and pepper.  Add diced tomatoes and wing sauce (adjust wing sauce depending on how hot you like it), stir to combine and simmer for 15 minutes.  

Drain potatoes, mash and add Ranch powder and desired amount of buttermilk.  Stir in the cheese and set aside.

In large 13x9 casserole dish (or 2 8x8 pans), pour the buffalo mixture into the bottom of the casserole dish.  Layer the mashed potatoes on top.  I used an ice cream scooper to put the mashed potatoes over the top.  Bake at 350 degrees F for 30 minutes.  Broil for 3 minutes for crispy tops.

To freeze:  cool completely, flash freeze in the freezer, uncovered.  once frozen wrap in plastic wrap and tin foil.

To heat:  thaw in fridge over night and bake at 350 degrees F for 45 minutes.  Broil for 3 minutes to get the potatoes crispy.

Gingerbread Cookies

I made some really cute Gingerbread people at work and thought I'd share the recipe.  We made them at Nana's house this afternoon for a tea party she is having over the weekend.  There are tons of recipes out there for gingerbread cookies, but these have the right amount of spicy kick in the back of your throat. 

Here's how we made them:

Gingerbread Cookies (from Bakerella)
5 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves
1 cup butter, slightly soft
1 cup sugar
1 egg
1 cup molasses

Sift flour, soda, salt and spices together in a medium bowl and set aside.
Using a mixer, cream butter and sugar until light and fluffy.
Add egg and mix until combined.
Add molasses and mix until combined.
Gradually add in flour mixture and mix until combined and a dough forms.
Divide dough into four sections and shape each into a flattened disc.
Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
When ready to bake preheat oven to 350 degrees.
Roll out each disc between two sheets of parchment paper using a rolling pin.
Flour the sides of the paper that will touch the dough to make it a little easier to release. Continue to pull the parchment paper away from the dough as you roll it out.  Also flip it over and release from the opposite side.  It helps a lot when removing the cookie cut outs after they are chilled.
Cut out shapes and remove excess dough to reuse.
Leave cutouts on parchment paper and transfer to cookie sheet.
Bake for 8 minutes. Cool on cooling rack.

Icing:
1 cup powdered sugar
2 teaspoons water

In small bowl, mix powdered sugar and water until thick and pasty.  You may need to add a little extra water...one drop at a time.  Spoon into a plastic food storage baggie and clip a tiny corner from the baggie.  Pipe little faces, hair and dresses on the cooled gingerbread.

YUM!

Carrot Cake Cookiewiches

Yesterday we pulled quite a few carrots from our little carrot patch.  We still have a ton to be pulled.  In the mean time, I thought I'd share a yummy recipe for Carrot Cake Cookies.

Carrot Cake Cookies (adapted from Martha Stewart)

1 cup all purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon finely chopped crystallized ginger

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3/4 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar, packed

1 egg

1 teaspoon vanilla extract

1 cup finely grated carrots, juiced squeezed out

1 cup oats

1/2 cup chopped pecans

Cream Cheese Filling

4 ounces Neufchatel, softened

2 Tablespoons butter, softened

2 cups powdered sugar, sifted

In mixing bowl, beat butter until light and creamy.  Add sugar and brown sugar, beat until light and fluffy.

Add egg and vanilla extract and beat until incorporated.

Add flour, cinnamon, ginger, crystallized ginger, baking powder, baking soda and salt and mix well.

Add carrots*, oats and pecans.  Mix well.

Use an ice cream scoop or cookie scoop and scoop evenly onto baking sheet.  Bake at 350 degrees F for 12 minutes or until the edges are just golden.  Allow to cool for a minute on the sheet and then move to a cooling rack.

Finish baking the rest of the cookies.

Meanwhile, beat cream cheese and butter until smooth.  Add powdered sugar and beat until creamy.  

Once cookies are completely cooled, spread a little of the cream cheese filling onto one side of a cookie and top with another cookie.

Ta-da!  

It's totally divine!

Enjoy!

TIP:

*grate the carrots and then put them in a tea towel and squeeze the life out of them!  the juice can be saved for other uses or discarded

Tara's Peanut Butter Layer Bars

Tara made these from a box of peanut butter cookie dough.  You can use your own peanut butter cookie recipe or your favorite boxes variety.

Peanut Butter Layer Bars
1st layer
Peanut butter cookie recipe***

2nd layer
3/4 cup peanut butter
3/4 cup butter, softened
3 cups powdered sugar, sifted
3 tsp milk

3rd layer
2 cups semi sweet chocolate chips
3/4 cup heavy whipping cream
2 Tablespoons butter

Mix up peanut butter cookie dough and press into bottom of a 13x9 casserole dish or 1/4 sheet pan (don't forget to spray with nonstick cooking spray).  Bake according to directions.  Cool completely.

For the next layer, beat peanut butter and butter until creamy.  Add powdered sugar and milk and beat until it's fluffy and soft looking.

Heat heavy whipping cream in microwave safe bowl for 2 minutes or until bubbly.  Add chocolate chips and stir until completely melted.  Add butter and stir until thoroughly combined.  Set aside.

Assemble:
Spread fluffy peanut butter mixture over the cooled cookie dough crust.   Next, pour the chocolate ganache evenly over top.  Make sure it's not too hot or it will melt the previous layer.  Smooth out with offset spatula and refrigerate until solid, about an hour.  Cut into bars and enjoy!

***You may also use leftover peanut butter cookies as the crust.  Crumble about 12 cookies into a bowl and add 2 tablespoons of melted butter.  Press this into the bottom of a 13x9 pan and resume the layering as above.  

YUM!

Smashed Bugs (Pretzel Turtles)

I saw this recipe a few years ago called Smashed Bugs.  It's really yummy and the kids LOVE it!

Smashed Bugs (Pretzel Turtles)
Pretzels
Rolos or Caramel Kisses*
Pecan halves
Semi-sweet chocolate, melted

Spread pretzels in a single layer onto a cookie sheet.

Top each pretzel with one unwrapped Rolo or Caramel Kiss.

Bake in oven at 350 degrees F for about 3 minutes, just enough for the chocolate to begin melting.

Press one pecan half into the melting chocolate, press down..."smash the bug"...

Drizzle melted chocolate over them and cool completely.

Once they've cooled, they should pop right off of the pan. 

Store in an air tight container.

YUM!

TIP:  You can use the normal shaped pretzels for this, but I prefer the square ones.  Just because I'm weird like that.

*This was the first time I used Caramel Kisses.  I saw it on another blog and wanted to see how they turned out.  I think they were a little too messy and most of the caramel oozed out once they were "smashed".  I think next time I'll just stick with the Rolos for this recipe.

Crackle Cookies

This is an easy recipe to use cake mixes.  Chocolate, Lemon, Red Velvet, Strawberry, pretty much any flavored cake mix you buy at the store.  The vanilla ones aren't that great, so don't waste your time with those.  And they don't look nearly as pretty as the others!

 Crackle Cookies
1 box cake mix
2 eggs
1/2 cup softened butter
1 Tablespoon water
1 cup powdered sugar

Mix everything together by hand (it will burn out your mixer because the batter is so thick).  Place the bowl into the freezer for about 15-20 minutes until very chilled.  Scoop out balls of batter and roll into powdered sugar.  Place on a cookie sheet sprayed with non-stick cooking spray and bake for 15-20 minutes at 350 degrees F.  The cookies will be soft when coming out of the oven, but allow them to set up for about 5 minutes before removing them to a cooling rack.

Enjoy!

Pumpkin Oatmeal Breakfast Cookies

I wanted to make a healthier version of a cookie so you and Hunter could eat a quick and easy breakfast.  This is what I came up with.  It's pretty tasty. 

Pumpkin Oatmeal Breakfast Cookie (adapted from this recipe)
1 cup butter, softened
1/2 cup honey
2 eggs
1 cup pureed pumpkin
1 Tablespoon vanilla extract
2 cups Old Fashioned Oats
1 cup Quick Cooking Oats
1-1/4 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 cups dried cranberries

In a mixing bowl, combine butter, honey, eggs, pumpkin, vanilla and stir well.  Add oats and stir until combined.  Let sit for 5 minutes.  In separate bowl, sift flour, soda, salt, and spices.  Add the flour mixture to the pumpkin mixture.  Stir to combine.  Add cranberries and combine well.

Use a large scoop and scoop onto baking sheet sprayed with non-stick cooking spray.  Press the tops down slightly to flatten the cookie.

Bake at 350 degrees F for 15-18 minutes. 

This makes 18-20 cookies.

We've also made these using the Butterscotch chips from the original recipe.  They are really good too!

 Pumpkin Oatmeal with Butterscotch chips

Yum!

Fresh Blueberry Pie

Fresh Blueberry Pie

2 pie crusts (one for the bottom and one for the lattice top)

1 cup sugar

1/4 cup flour

pinch of salt

juice of one lime or lemon

5 cups fresh blueberries

2 Tablespoons cold butter, cut into small cubes

milk

raw sugar

Preheat oven to 400 degrees F.  Mix sugar, flour and salt in small bowl.  Sprinkle over the blueberries and toss lightly to coat the berries.  Line the pie plate with pie crust.  Pour the blueberry mixture into the crust.  Pour the juice evenly over the top of the berries and also dot the top with butter cubes.  Roll out the remaining pie crust into a long rectangle at least 10" wide to over lap the pie plate.  Using a pizza cutter, cut 1/2" - 3/4" strips for the lattice top.  Weave in and out on the top of the pie to make lattice top.  Crimp and press the edges of the pie.  Using a pastry brush, brush the top with milk and sprinkle with raw sugar.  Cut 4" strips of tin foil and make a band to cover the crust edge to avoid burning while baking.   Remove the tin foil in the last 15 minutes so the crust can brown.  Bake at 400 degrees F for about 45-50 minutes.  Allow to sit at room temperature for at least an hour so the juices don't run everywhere.  

Holy Moly!  This is delicious!  And of course I didn't wait and mine juiced up pretty good.  Which was fine with me since I put a big ole scoop of vanilla ice cream on top and then used some of the juices as a syrup over the top. After it sat in the fridge for a day, the juices relaxed and melded perfectly! 

Yum!

 a couple I made at the bakery

Lemon Squares

Lemon is such a refreshing flavor.  When I'm feeling down or a little melancholy, I love to brighten our food with lemon.  This is one of my most favorite recipes for lemon squares.  Super tart and tangy!

Lemon Squares (adapted from Pillsbury Complete Book of Baking)

crust:
2 cups all purpose flour
1/2 cup powdered sugar
1 cup butter, softened

filling:
4 eggs, slightly beaten
2 cups sugar
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 cup lemon juice

frosting:
1 cup powdered sugar
2-3 Tablespoons lemon juice

Preheat oven to 350 degrees F.  In large bowl, combine all crust ingredients at low speed until crumbly.  Press mixture evenly in bottom of ungreased 13x9 pan.  Bake at 350 degrees F for 25-30 minutes or until light golden brown.

In a large bowl, combine first four filling ingredients, blend well.  Stir in the lemon juice and pour mixture over warm crust.  Continue baking for another 25-30 minutes or until top is light golden brown.  Cool completely.

In small bowl, combine frosting ingredients, blend until smooth.  Spread over cooled bars.  Cut into bars.

Yum!

Rosemary Chocolate Chip Shortbread

This recipe is unique in that the rosemary gives the cookies a "minty" flavor.

Rosemary Chocolate Chip Shortbread (adapted from foodnetwork)

1/2 cup softened butter
1/4 cup sugar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 cup all purpose flour
1/3 cup mini chocolate chips

Preheat the oven to 350 degrees F. Cream the butter with sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball.  Roll the dough out into a rectangle of 1" thickness, 4" long and 8" wide.  Wrap in plastic wrap and refrigerate until solid.  Slice 1/4" thick slices from the cookie dough and place the dough on a cold ungreased baking sheet. Bake the shortbread for 25 minutes, or until the dough starts to turn a golden color. Remove the shortbread from the baking sheet and let cool completely on a rack.

Yum!

Blackberry Cobbler

You can actually use this cobbler recipe for any kind of fruit.  We have lots of freshly frozen blackberries from our picking adventure at Adam's Farms in Fayetteville, and Austin is here for a few weeks, so I thought I'd make one for us.  Of course, you can't have cobbler without vanilla ice cream!

Blackberry Cobbler (adapted from Southern Plate)

1/2 cup butter, plus 1 Tablespoon
1 cup flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar, plus 1/4 cup
1 cup milk
2 cups berries, peaches, strawberries, etc...

Preheat oven to 350 degrees F. Place 1/2 cup butter (1 stick) in an 8x8 baking dish and add to the oven.

To make the berries juicy, add them to a microwaveable bowl along with 1/4 cup sugar and 1 tablespoon butter.  Microwave for 1 minute until the sugar starts to melt.

In a bowl mix flour, baking powder, salt, remaining sugar and milk.  It's best if you leave the lumps. 

Remove the baking dish from oven and pour the flour mixture into the melted butter.  (DO NOT STIR). 

Pour berries and juice over the batter (DO NOT STIR). 

Bake for 45 minutes or until golden brown. 

Definitely serve this up with some vanilla ice cream, there's nothing better!

(To make a 9x13 cobbler, just double the above recipe. )

Mini Pumpkin Pies "Sunflowers"

This is adapted from a recipe I did while participating in the FNCCC.  They turned out really yummy!


Mini Pumpkin Pies "Sunflowers"

"Sunflower" Pumpkin Pies

refrigerated pie dough

1 egg, plus 1 egg yolk

1/2 cup corn syrup

1 tablespoon brown sugar

1/2 cup pumpkin puree

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

chocolate chips

Preheat oven to 350 degrees F.  Spray muffin tin with non-stick cooking spray and set aside.  Using 1 pie crust, roll it out to accommodate a 4" cookie cutter.  Punch out shapes and press into the muffin tins, gathering the scraps and re-rolling and punching out more shapes.  I got 9 out of it.

In a mixing bowl, combine egg and yolk, corn syrup, brown sugar, pumpkin puree, vanilla extract and cinnamon.  Using 1/4 cup measuring cup, scoop and pour into the pie shells.  Bake for 15-18 minutes until centers are set.  Remove from oven and immediately position the chocolate chips in the centers of the pies to resemble the centers of sunflowers.  Cool completely and enjoy!

Double Chocolate Chip Cookies

These yummy, chewy cookies always make everything better!

 Double Chocolate Chip Cookies
1 cup butter, softened
1-1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cup all purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 pkg chocolate chips (or mixture of white and chocolate)

Cream butter and sugar in large bowl.  Add eggs and vanilla and mix well.  Sift flour, cocoa, soda and salt together in separate bowl.  Pour cocoa mixture into egg mixture and combine.  Add chocolate chips and mix well.  Drop by spoonfuls onto cookie sheet and bake at 350 degrees F for 8 minutes.  Remove from oven and cool on cookie sheet for another 5-8 minutes.  Remove to cool completely on a rack. 

Yummy!

Caramel Toffee Brownie Bites

A girl from work shared this family favorite dessert.  It's really easy and oh so good!

sorry for the iPhone pic

Becca's Caramel Toffee Brownie Bites
brownie recipe or box mix for 8x8 pan size
1 chocolate covered toffee bar (like Heath or Skor), finely chopped
Smucker's caramel sauce

Line a mini muffin pan with liners.  Mix together brownie mix and scoop evenly into 22-24 liners (mine were not that even :)  Bake for 15 minutes at 350 degrees F.  Remove from oven and immediately sprinkle chopped toffee bar pieces over each brownie bite.  Cool for 5 minutes.  Remove from pan and place on a paper towel or cooling rack.  Drizzle the caramel sauce over them.  Refrigerate until cold.  Makes 22-24 depending on how evenly you divide the brownie batter.

Yum!

Best Pie Crust

This is a really easy pie crust.  The less you handle it the better.

Pie Crust
1 cup flour
1/2 cup cold butter, cut into pieces
pinch of salt
1/4 ice water

In a food processor add flour, butter and salt.  Pulse until the butter is the size of peas.  Add ice water and pulse until it becomes a ball.  Pour everything into a gallon food storage baggie and press it into the corner.  Place in the fridge until very cold. 

Roll it out on a lightly floured surface and use for anything that requires a crust.

Yummy!

Truffles

One year, Daddy bought me a special treat for our wedding anniversary.  He purchased a Chocolate Class at the Viking Culinary School in Atlanta.  I had so much fun.  You were only about 6 months old so I was a little nervous leaving you with Daddy, but you survived!  Here's one of my favorite things I learned to make:

Truffles
3/4 cup heavy whipping cream
10 oz semi sweet chocolate (It matters because of the amount of milk solids in the chocolate.)
2 Tablespoons butter
2 Tablespoon liqueur

Heat the cream in the microwave for 2 minutes, cream should be boiling at this point.  Pour the chocolate over the cream and start stirring until it has completely melted.  Add the butter and liqueur of your choice (I've used Chocolate Vodka, Kahlua and Rum, but I know Peppermint Schnapps and even Orange or Raspberry Liqueurs would be great!), stir until well combined and glossy.

Place in the fridge until hardened.

Scoop into balls (you may need to hand roll but be quick because it gets messy as they start melting with your body temperature) and place on a sheet tray and freeze until hard, about 2 hours.

Coatings:
Melt white bark, white chocolate, semi-sweet chocolate or milk chocolate (whatever you like).  Using a fork and butter knife, drop the hardened truffle balls into the chocolate and quickly lift and shake off the excess using the fork.  Using the knife, push the truffle back onto the sheet pan.  Work quickly because the truffles will start to melt.  You can do this in batches and keep half in the freezer while working on the other half.  Melt more chocolate as needed, freeze to harden the shell.  If using white bark or white chocolate, don't worry about the truffle melting into the chocolate and making it brown.  You will double dip these anyway.

After the 1st coating has hardened, should only take a few minutes.  Melt more chocolate and dip again.  Sprinkle the tops with sparkling sugar to make them pretty and place any extra chocolate into a food baggie, cut the corner and drizzle over the top of the truffles.  They are so pretty and super delicious!

You can also forego the double-dipped coating and roll the truffles in cocoa powder, powdered sugar, coconut or even chopped pecans.  You decide what makes you happy and go with it!

Enjoy!