Grandma’s Apple Crisp

Apple Crisp2 Here’s a little impromptu recipe for you on this Sunday afternoon.  I made this Apple Crisp on Friday when I was visiting my parents, and we had it for desert that evening (with vanilla ice cream).  It’s my Grandma Bonnie’s recipe she gave to my mom, but I don’t know the original source.  It’s always sooo good!  There’s just something special about this recipe.
IMAG4823_1 Plus, it’s super easy.  I recommend using a tart apple, though.  I used a bunch of sweeter apples that were sitting on my parents’ counter, that were super ripe.  Too sweet.

I had help peeling the apples!  My mom peels apples like no other.  She means business.  Apparently, she acquired this talent from her father, who used to peel apples like this for the grandkids. 
IMAG4821_1 Magnet on my parents’ refrigerator. 
IMAG4825_1
 This is the apple crisp, all ready for baking.  It will seem like you’re using a lot of crumbles on top – do not fear.  It’s not too much.
IMAG4822_1
After baking.  Sorry about the pictures!  I used my phone and the pictures don’t show how delicious this crisp really is.
Apple CrispGrandma’s Apple Crisp
Ingredients:
  • 5-8 thinly sliced apples (Use a baking/tart apple)
  • 1 cup flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
Instructions:
Heat oven to 375 degrees F.  Butter a large baking dish.  Place apples in dish.

In a large bowl, using a pastry blender (or two forks, a food processor or mixer) blend together flour, sugar, baking powder, cinnamon, salt and butter until well incorporated and mealy; sprinkle over apples.  Bake 1 hour or until golden brown and bubbly. 

Frosted Pumpkin Sugar Cookies + 7 Years of Blogging

Pumpkin Sugar Cookies Well, I looked through my blog archive and apparently I’ve been blogging for seven years now.  That’s a very long time.  I should write a long post where I reflect on all of the years (boring the crap out of you), and then post a giveaway where you have to follow me on Twitter, Instagram, Facebook, Bloglovin, Pinterest, and by email.  Then, and only then, may you earn an entry. 

The winner gets one cat as their prize. 
IMAG4756_1 And some cookie cutters!  Naah, just kidding!  I’m keeping these because I don’t have any cookie cutters.  I bought these from Aldi the other day for only $4.99.  Get them while you can!!  I can’t wait to make sugar cookies for Halloween, Thanksgiving and Christmas. 

I haven’t made homemade sugar cookies in such a long time, and it was quite fun.  This dough was super easy to work with and very tasty. The cookies are slightly crisp, but still soft, and have a nice flavor to them.   I’ll definitely be using this recipe again.  I thought the cookies were even better the next day.  I used a thinner glaze-like icing for these, but you could use a fluffier buttercream icing if you wanted to. 

This makes a smaller batch of sugar cookies (good for a small family of a girlfriend, boyfriend and cat), so feel free to double the recipe if you need a lot of cookies. 

Thank you so much to all of you for reading these seven years!  I really appreciate it and love you! 
Pumpkin Sugar Cookies2Sugar Cookies

Ingredients:
  • 2 cups all purposes flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
Icing
  • 2 tablespoons unsalted butter, melted
  • 2 cups confectioners' sugar
  • 4 tablespoons milk + more if you'd prefer a thinner icing
  • 1/4 teaspoon almond extract
  • Food coloring
Instructions:
In a medium mixing bowl, sift together flour, cornstarch, baking powder and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy.  Beat in egg, vanilla and sour cream until combined.  Reduce mixer speed to low and beat in flour mixture until just combined.  Shape dough into a disc, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.

Heat oven to 350 degrees F.

Roll out dough thinly on a lightly floured surface, about 1/8-1/4-inch in thickness.  Cut out shapes and transfer to cookie sheets.  Bake -10 minutes or until firm.  Cool 1 minute before transferring to wire racks to cool.

To make the icing, in a medium bowl, stir together butter, confectioners' sugar, milk, extract and food coloring until well combined and smooth.  Decorate the cookies with icing.

Makes about 24-28 cookies

Pumpkin Chocolate Bundt Cake with Cream Cheese Glaze

Pumpkin Chocolate Bundt Cake with Cream Cheese Glaze I remember a few years ago when I hated the idea of pumpkin and chocolate together.  My, what a long way we’ve come; now I seem obsessed with it and want to make pumpkin and chocolate everything!  But don’t worry – I won’t.  But maybe I’ll make just one more thing this year… perhaps some pumpkin chocolate chip muffins for Ericcakes?  He is the one that influenced me to jump on the pumpkin chocolate bandwagon after all.  I must show my appreciation.
Pumpkin Chocolate Bundt Cake with Cream Cheese Glaze 4
Today I’ve made you a lovely Pumpkin Chocolate Bundt Cake with Cream Cheese Glaze – a cake I’m really proud of.  It’s a spiced pumpkin cake batter that gets divided into two bowls; one stays pumpkin, the other gets a dose of dark cocoa powder.
Pumpkin Chocolate Bundt Cake with Cream Cheese Glaze2Then the batter is divided into the pan, one at a time, creating a beautiful orange and dark brown creation.  Wouldn’t this be the perfect cake to bake for Halloween?

After baking, the cake get drizzled in cream cheese glaze and a sprinkling of mini chocolate chips.

Enjoy!!  Now get to baking.  Halloween is upon us.  Don’t forget to buy Halloween candy, a pumpkin to carve, and a costume for your cat. 
Pumpkin Chocolate Bundt Cake with Cream Cheese Glaze 3Pumpkin Chocolate Bundt Cake with Cream Cheese Glaze

Ingredients:
  • 2 cups all purpose flour + 3 tablespoons (divided use)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1 cup canned pumpkin puree
  • 1/2 cup oil
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup warm milk
  • 2 tablespoons unsweetened dark cocoa powder
  • 1/4 cup mini chocolate chips + additional for topping
Glaze
  • 2 ounces cream cheese, softened
  • 1 cup confectioner' sugar
  • 3 tablespoons warm cream or milk
  • 1/2 teaspoon vanilla or almond extract
Instructions:
Heat oven to 350 degrees F.  Grease a bundt pan with nonstick cooking spray.

In a medium mixing bowl, sift together 2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg and clove; whisk until well combined.  In a large mixing bowl, using a mixer on medium speed, beat together pumpkin, oil, sugar, eggs and vanilla until well combined.  Reduce mixer speed to low, and gradually beat in flour mixture, alternating with milk, until just combined.  Divide batter into two mixing bowls.  In one, mix in the additional 3 tablespoons flour.  In the other bowl, mix in the cocoa powder and chocolate chips. 

Drop spoonfuls of batter into prepared pan, alternating with pumpkin batter and chocolate batter.  Bake 30-35 minutes, or until well risen, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack for 15 minutes.  Run a knife around outer pan edges; invert cake onto a serving platter.

To make the glaze, in a medium bowl,  using a mixer on medium speed, beat together cream cheese, confectioners' sugar, cream and vanilla until creamy and well combined.  Drizzle icing over cake.  Make sure the cake is not too hot, or the icing will run off the cake.  Sprinkle with chocolate chips.

Makes 8 servings

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