Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Friday, September 28, 2018

Caramel Drizzled Apple Pie Egg Rolls / #appleweek

I love egg rolls, don't you? I pretty much love any type of egg roll, and lately I have been experimenting with dessert egg rolls! They are so much fun!! Plus, everyone loves them, from little ones to Grandma. I don't remember anyone ever refusing a dessert egg roll!

So, for #appleweek, I made these Caramel Drizzled Apple Pie Egg Rolls! They are crispy, full of Imperial sugar and spice, and apples that taste nice! Drizzle with a creamy, caramel sauce for complete dessert euphoria!
Caramel Drizzled Apple Pie Egg Rolls
(printable recipe at end of page)
(makes 10-15) 

3 medium to large Apples
1/2 cup Imperial Sugar
1/2 teaspoon Cinnamon
pinch of Nutmeg
1/4 teaspoon Cornstarch
1/4 -1/2 cup Water
1/2 tablespoon Butter
12 Caramel Squares
2-3 teaspoons Heavy Duty Whipping Cream


Peel and core the apples. Then chop them into smaller than bite sized pieces.
Mix together the Imperial Sugar, cinnamon and nutmeg in a bowl.
Pour sugar mix on to the apples, and thoroughly mix together.
Melt a 1/2 tablespoon of butter in a large pan. Add the apple mix. Cook on medium heat to start, stirring the apples often.
In a small measuring cup, mix together the corn starch and water. 
As your apples cook, you will want to thicken the sauce a bit. You need to make a roux. Add a little of the cornstarch mix to the apple mix. You may need to add more. The juices need to be mixed together with a whisk. Turn the heat up to medium high and as the heat goes up, start whisking constantly. The immersion of the mix and the hot juice, will make the sauce thicken and be so tasty. Once it is as thick as you want, pull the mix off the heat.
Lay the apple mix diagonal across an egg roll wrap.
Using a bit of water and a pastry brush, brush water around the edge of one sde of the eggroll wrapper. You are creating a border around the edges so they will not break open when you are frying them. 
Fold the right and left corners into each other.Then bring the bottom one up to meet the middle. Put a slight bit of pressure on the roll as you roll it to the top to secure it. 
Place in a preheated fryer or pan and cook for 3-4 minutes at 350 degrees. They should be golden brown when they are done.
Melt the caramels in a double boiler. Once melted, heat the heavy duty whipping cream in the microwave for less than 10 seconds. Once it is warm, add the cream to the melted cramel, a little at a time. It should be smooth and drip from the spoon when the spoon is lifted from the pan.
Drizzle the egg rolls with the caramel sauce. Serve additional sauce on the side.
Look at these yummy Caramel Drizzled Apple Pie Egg Rolls!
Thank you for stopping by today! I hope you give these dessert egg rolls a try. You won't be disappointed!

Don't forget about our huge giveaway that is still going on! Drop by and enter today! Good Luck!

A lot of blogger friends made recipes for today! Check out this list of deliciousness and find something to make this weekend!

Friday Recipes:




dessert, egg rolls, apples, apples, cinnamon, sugar, nutmeg,
dessert, fall, egg rolls
dessert
Yield: 10-15Pin it

Caramel Drizzled Apple Pie Egg Rolls

ingredients:

3 medum to large Apples
1/2 cup Imperial Sugar 
1/2 cup Cinnamon
pinch of Nutmeg
1/4 teaspoon Cornstarch
1/4 -1/2 cup Water
1/2 tablespoon Butter
12 Caramel Squares
2-3 teaspoons Heavy Duty Whipping Cream

instructions:

  1. Peel and core the apples. Then chop them into smaller than bite sized pieces.
  2. Mix together the Imperial Sugar, cinnamon and nutmeg in a bowl.
  3. Pour sugar mix on to the apples, and thoroughly mix together.
  4. Melt a 1/2 tablespoon of butter in a large pan. Add the apple mix. Cook on medium heat to start, stirring the apples often.
  5. In a small measuring cup, mix together the corn starch and water. 
  6. As your apples cook, you will want to thicken the sauce a bit. You need to make a roux. Add a little of the cornstarch mix to the apple mix. You may need to add more. The juices need to be mixed together with a whisk. Turn the heat up to medium high and as the heat goes up, start whisking constantly. The immersion of the mix and the hot juice, will make the sauce thicken and be so tasty. Once it is as thick as you want, pull the mix off the heat.
  7. Lay the apple mix diagonal across an egg roll wrap.
  8. Using a bit of water and a pastry brush, brush water around the edge of one sde of the eggroll wrapper. You are creating a border around the edges so they will not break open when you are frying them. 
  9. Fold the right and left corners into each other.Then bring the bottom one up to meet the middle. Put a slight bit of pressure on the roll as you roll it to the top to secure it.
  10. Place in a preheated fryer or pan and cook for 3-4 minutes at 350 degrees. They should be golden brown when they are done.
  11. Melt the caramels in a double boiler. Once melted, heat the heavy duty whipping cream in the microwave for less than 10 seconds. Once it is warm, add the cream to the melted cramel, a little at a time. It should be smooth and drip from the spoon when the spoon is lifted from the pan.
  12. Drizzle the egg rolls with the caramel sauce. Serve additional sauce on the side.
Created using The Recipes Generator


Monday, September 24, 2018

Apple Cinnamon Pull Aparts / #appleweek

This post is sponsored in conjunction with AppleWeek .
I received product samples from sponsor companies
to aid in the creation of the AppleWeek recipes.
All opinions are mine alone.


It is day one of #appleweek, and I am so excited to show you some new recipes featuring falls favorite fruit~the apple! Today's recipe, Apple Cinnamon Pull Aparts, featuring Envy Apples will quickly become a family favorite, whether you serve it for breakfast or as a yummy dessert after dinner. It's pretty perfect for both, and would be great for brunch also!
Apple Cinnamon Pull Aparts
(printable recipe at end of page)
(recipe makes 1 ring of pull aparts)

1-2 Envy Apples, peeled 
2 cups Buttermilk Baking Mix
1/4 teaspoon Ground Cinnamon
1/2 cup Milk
2 ounces solid Cream Cheese
1/3 cup Sugar
1/3 cup packed Brown Sugar
1/4 teaspoon Cinnamon
1/4 cup butter, melted
1/4 cup Powdered Sugar
1-2 tablespoons Milk


Cut the apples off of the core. This will leave slices like the picture on the left. Cut the slices in half. If necessary, cut the slices in half again, per picture #2. Taking the cut slices a little at a time, hold the flat edge on your cutting board like, picture #3 and chop small pieces, like picture #4.
Add baking mix, and cinnamon to a large bowl. Mix together with a spoon. Add the chopped apple pieces.
Add the milk, and stir together to form a ball.
Form 16 balls of equal sized dough.
Cut the cream cheese into 16 equal sized pieces.
Wrap each ball of dough around a piece of cream cheese.
As you form them into balls, make them look nice, as these are pretty close to how they will look when baked. In a separate bowl, mix together the white and brown sugar, and cinnamon. In another separate bowl, melt the butter. Take each ball of dough, roll it in the butter, and then into the sugar cinnamon mix.
Once rolled, place the dough balls into a 4-5 cup ring mold, that has been buttered. I used the pan above with the small one in the middle because I don't have a ring mold. This is simple to do. Just butter each pan. 
Bake at 350 degrees for about 30-40 minutes. They should be light golden brown when they are done. Immediately flip over to a serving platter. Then flip back over to serve. You can also just take the small inside pan out, and use a spatula to remove them.
Make a little bit of a drizzle by whisking sifted confectioner's sugar and milk together. 
Drizzle over the warm rolls and enjoy! Don't forget a big cold glass of milk!

Well, this was my first recipe of #appleweek, and I hope you enjoyed it! Don't forget that I will have more apple recipes for you every day this week, all featuring fresh and delicious Envy Apples! Please stop by and give them a look. They are all yummy and fun to make!


Would you like to know more about Envy Apples? Aren't they gorgeous! Check them out on facebooktwitterinstagram, and pinterest!


The giveaway that I posted about here, goes on throughout the week. Click on the link above to enter the drawing. There are some awesome prizes that you will definitely love! Good Luck!

There are a lot of bloggers participating in this fun #appleweek, and they have some mouthwatering recipes for you to make! Make them now, or print a copy of the recipe and make them later. You won't be dissappointed! Here is the list of today's recipes and the author. Just click on the link for more tasty apple ideas!


Monday's Recipes:



apple, dessert, cinnamon, rolls, brunch, treats, family, pull aparts
breakfast, dessert, treat, brunch
Yield: approx. 5 servingsPin it

Cinnamon Apple Pull Aparts

ingredients:

1-2 Envy Apples, peeled 
2 cups Buttermilk Baking Mix
1/4 teaspoon Ground Cinnamon
1/2 cup Milk
2 ounces solid Cream Cheese
1/3 cup Sugar
1/3 cup packed Brown Sugar
1/4 teaspoon Cinnamon
1/4 cup butter, melted
1/4 cup Powdered Sugar
1-2 tablespoons Milk

instructions:


  1. Cut the apples off of the core. This will leave slices like the picture on the left. Cut the slices in half. If necessary, cut the slices in half again, per picture #2. Taking the cut slices a little at a time, hold the flat edge on your cutting board like, picture #3 and chop small pieces, like picture #4.
  2. Add baking mix, and cinnamon to a large bowl. Mix together with a spoon. Add the chopped apple pieces.
  3. Add the milk, and stir together to form a ball.
  4. Form 16 balls of equal sized dough.
  5. Cut the cream cheese into 16 equal sized pieces.
  6. Wrap each ball of dough around a piece of cream cheese.
  7. As you form them into balls, make them look nice, as these are pretty close to how they will look when baked. In a separate bowl, mix together the white and brown sugar, and cinnamon. In another separate bowl, melt the butter. Take each ball of dough, roll it in the butter, and then into the sugar cinnamon mix.
  8. Once rolled, place the dough balls into a 4-5 cup ring mold, that has been buttered. I used the pan above with the small one in the middle because I don't have a ring mold. This is simple to do. Just butter each pan. 
  9. Bake at 350 degrees for about 30-40 minutes. They should be light golden brown when they are done. Immediately flip over to a serving platter. Then flip back over to serve. You can also just take the small inside pan out, and use a spatula to remove them.
  10. Make a little bit of a drizzle by whisking sifted confectioner's sugar and milk together. 
  11. Drizzle over the warm rolls and enjoy! Don't forget a big cold glass of milk!



Friday, June 29, 2018

Stuffed S'mores / #CookWeek

It's always fun to end a cookout with s'mores! The creamy, gooey marshmallow, the melty, drippy chocolate, and those just a little soft, but still crispy graham crackers. They have been my favorite summer treat since I was a little girl.
But today I wanted to share my recipe for Stuffed S'mores, which are the S'mores that we have all come to love, but with a yummy twist!
 Stuffed S'mores
printable recipe at end of page 

 3/4 pound Milk Chocolate (I used Trader Joes)
12 Jumbo Marshmallows
1 package Graham Crackers
Mini Marshmallows



Melt the chocolate over low heat using a double boiler.
While the chocolate is melting, using a cupcake plunger, or something similar, make a hole in the center of the marshmallow. Don't go all the way down to the bottom of the marshmallow. 
You want to leave the bottom marshmallow alone, so the chocolate will not seep through the marshmallow.
 Once the chocolate is melted, dip the marshmallow in to the chocolate, on the opposite side of where you put the hole. Make sure to get the chocolate on the bottom and up the sides a little bit.
Then dip the chocolate covered part of the marshmallow into the crushed graham cracker crumbs. 
Turn the marshmallows upside down and refrigerate until they are set up.
 Fill each of the holes with the chocolate ganache. Refrigerate again.
Cut the graham crackers into 1/4ths. Place the graham cracker piece into the back of the chocolate on each marshmallow. Place 1-3 mini marshmallows in front of the graham crackers.
 Use a kitchen torch to toast the marshmallows. All the marshmallows can be made up to this point and refrigerated. Take them out of refrigeration about 30 minutes before serving. Then toast with torch right before serving. Enjoy your S'mores!


This is my last #CookoutWeek recipe, 
and I hope you enjoyed all of them. 

Here are the others, in case you missed them!





Don't forget to enter the giveaway!

Check out todays tasty recipes from the rest of the #CookoutWeek Bloggers!










Stuffed S'mores

ingredients:

3/4 pound Milk Chocolate
12 Jumbo Marshmallows
1 package Graham Crackers
Mini Marshmallows

instructions:


  1. Melt the chocolate over low heat using a double boiler.
  2. While the chocolate is melting, using a cupcake plunger, or something similar, make a hole in the center of the marshmallow. Don't go all the way down to the bottom of the marshmallow. 
  3. You want to leave the bottom marshmallow alone, so the chocolate will not seep through the marshmallow.
  4.  Once the chocolate is melted, dip the marshmallow in to the chocolate, on the opposite side of where you put the hole. Make sure to get the chocolate on the bottom and up the sides a little bit.
  5. Then dip the chocolate covered part of the marshmallow into the crushed graham cracker crumbs. 
  6. Turn the marshmallows upside down and refrigerate until they are set up.
  7.  Fill each of the holes with the chocolate ganache. Refrigerate again.
  8. Cut the graham crackers into 1/4ths. Place the graham cracker piece into the back of the chocolate on each marshmallow. Place 1-3 mini marshmallows in front of the graham crackers.
  9.  Use a kitchen torch to toast the marshmallows. All the marshmallows can be made up to this point and refrigerated. Take them out of refrigeration about 30 minutes before serving. Then toast with torch right before serving. Enjoy your S'mores!
Created using The Recipes Generator

Saturday, November 18, 2017

Pear Crostata /#FabulousFallBounty

While Spring produce seems to get the lion's share of attention - think pea shoots and fiddlehead ferns - Fall's fabulous produce is sandwiched between the glut of pumpkin recipes for Halloween and the sweets-heavy holiday season. So, this year, a dozen food bloggers have gathered to share recipes and ideas that celebrate the #FabulousFallBounty. Many thanks to our event sponsors: Silpat for a handy silicone mat; Le Creuset for a lovely serving platter; and Melissa's Produce for providing the bloggers with a beautiful box of goodies.

We hope you enjoy our creations using fingerling potatoes; delicata, butternut, and acorn squashes; garlic and shallots; roasted chestnut and steamed beets; fennel and celery root; pears and so much more! Keep an eye on these blogs for inspiration as we rush towards Thanksgiving...

The Redhead Baker

To me, it wouldn't be fall without a tasty dessert made with pears. When I received the box of fall produce and fruits from #Melissas Produce and found the Forelle Pears I was thrilled! They have always been a favorite of mine, and I knew I wanted to showcase them by making this Pear Crostata. A crostata is a rustic pie with very little structure to it. They scream "fall" in their simple beauty, and these pears are the perfect compliment to the crostata.
Pear Crostata
(recipe makes 2 crostata)
(printable recipe at end of post)

Dough
1 1/4 cup Flour
1 1/2 tablespoon Sugar
Pinch Salt
1/2 cup Cold Unsalted Butter
Ice Water, if needed
Filling 
1/3 cup Sugar
1 1/2 tablespoon Corn Starch
1 teaspoon Vietnamese Cinnamon
1/4 teaspoon Ground Ginger
3 Pears
1 Egg White
1 tablespoon Dark Brown Sugar
Whipping Cream
1 teaspoon Vanilla

 Preheat oven to 350 degrees.
Mix together the flour, sugar and salt using a food processor. Add the butter, one piece at a time. Keep processing until the dough pulls itself from the side wall of the food processor. Add a bit of water if needed to get the right consistency.
Divide the dough in half. Roll each half out to 1/16" thickness. Using a #silpat makes rolling the dough out much easier. Wrap each disk in plastic to keep fresh while making the filling. If you make the dough a day ahead of time, wrap the dough in plastic, and refrigerate. Remove from refrigeration approx. 1/2 hour before you want to use. 
Mix together the sugar, cornstarch, cinnamon and ginger.
 Peel and slice the pears, then add pears to the bowl of seasoning.
 Peel and slice the pears, then add pears to the bowl of seasoning.
Place half of the filling on one disk of dough, and the other half on the other disk.
Fold the dough over the filling, leaving a portion of the filling visible.
Brush egg whites over the top of the crostata. Sprinkle dark brown sugar over the top of the filling and crust. Bake for 20-25 minutes.
Remove crostatas from the oven and let them cool on a rack. Whip the whipped cream, and while mixing add the vanilla. Top crostata with whipped cream. Sprinkle cinnamon over whipped cream.
Enjoy your Pear Crostata, and Thank You for stopping by today!
#sponsored

Check out these delicious recipes from my blogging friends: