Monday, October 7, 2013

Apple Harvest Bars

I made these luscious Apple Harvest Bars as a gift for a special friend of the family. They are full of apples, cinnamon, brown sugar, pecans and they are just, oh so good. I was looking to send a gift that said "Autumn", but I wanted a little change from my usual baked goods. These Apple Harvest Bars are exactly what I was looking for!

Apple Harvest Bars
Crust
11/2  cup Flour
1/3 cup Sugar
11/2 teaspoons Cinnamon
3/4 teaspoon Salt
 1/2 cup Butter
2 tablespoons Apple Cider

Apple Mix 
4 cups peeled, chopped Apples
1 large Egg
11/2 cups sour Half and Half
2 teaspoons Vanilla
1 teaspoon Lemon Juice
3/4 cup sugar
1/4 cup Flour
1/2 teaspoon Salt

Topping
1/2 cup Flour
1/3 cup Brown Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 cup Butter
1 cup chopped Pecans

~Set your oven at 350 degrees. Use a 13X9" pan.
To make the crust, mix together the flour, sugar,
 cinnamon, and salt.
Cut in 1/2 cup of the cold Butter with a pastry blender or use 2 forks.
To cut in you should cut the stick of butter into very small pieces.
Then mix in the butter until the pieces become very small,
 and your mix resembles cornmeal.
Add your apple cider and mix together.
Press the crust mixture into your pan.
Evenly cover the bottom. Set aside.
Peel, core, and chop your apples.
 The pieces should be bite size.
Mix together the egg, sour half and half, vanilla, lemon juice,
sugar, flour and salt. Mix at medium speed until combined.
Add apples and stir thoroughly.
Spread over the crust.
Bake for 30 minutes.
While the bars are baking, we will put the topping together.
Mix together the flour, brown sugar, cinnamon, and salt.
Cut in your butter, just as you did when you made your crust.
Chop your pecans, and add to your mix.
Put the topping in the fridge until your crust
 and apple filling are finished cooking for the 30 minutes.
Sprinkle the topping over the filling, and bake for 10-15 minutes more.
Remove from oven and cool for 45 minutes.

Cut into 20-30 bars.
Store in refrigerator.
Enjoy!

Thanks for joining me today!
I hope you make these yummy bars. You will love them!!


Sunday, September 22, 2013

Oatmeal Caramel Cookies!

One of my favorite cookies in the world are Oatmeal Raisin Cookies. I love 'em! But for some reason I tend to think about making them in the fall. I think it has something to do with comfort food, and to me, oatmeal raisin cookies are the ultimate comfort food! But today, I thought you might enjoy a little change so I traded out the raisins for some nice, creamy, caramel bits! I think you are going to enjoy this tasty combination! I also drizzled some fall colors over these cookies to help you celebrate the spirit of the season!!
Oatmeal Caramel Cookies
1/2 cup + 6 tablespoons softened Butter
3/4 cup firmly packed Brown Sugar
1/2 cup Sugar
2 Eggs
1 teaspoon Vanilla
1 1/2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
3 cups Quick Cooking Oats
1 1/2 cups Caramel Bits
Orange, Yellow and Green Frosting
Heat oven to 350 degrees.
Beat butter and sugar on medium speed until creamy.
Add eggs and vanilla and beat well.
 In a separate bowl, mix together your flour, baking soda,  and cinnamon.
Add oatmeal and mix well.
Add caramel bits and mix together with a spoon and spatula.
Place rounded tablespoons of dough onto your cookie sheet.
Bake for 8-10 minutes.
Let cool.
Make your frosting.
Squiggle frosting over your cookies.
Let dry.
Enjoy!

Thanks for joining me today!



Thursday, September 12, 2013

Individual Apple Crisp~Brought to You by Fall!

Fall is definitely my favorite season, and I am excited that it is just around the corner. When I saw that this month's 2 ingredients for The Behind The Curtain Dessert Challenge were apples and cinnamon I knew I had to make my favorite fall dessert~Apple Crisp! This recipe is quick and simple and comes together in no time.
And it smells awesome!!
Apple Crisp!

7 Granny Smith Apples
2 tablespoons Lemon Juice
2 tablespoons Water
3/4 cup firmly packed Brown Sugar
1/3 cup Flour
1/2 cup Rolled Oats
2 teaspoons Cinnamon
1/4 cup Butter, cold

Preheat oven to 375 degrees.
Peel your apples.
Slice your apples and dice into small pieces.
Sprinkle the lemon juice and water over the apple pieces.
Toss a couple times.
Mix together your brown sugar, flour, oats, and cinnamon.
Take your butter and slice off small pieces and add to your bowl.
Mix together thoroughly.
Place apples in each of your tins.
Cover your apples with the crisp mixture.
Make it heaping, even more than you see here.
The apples cook down a lot.
Bake for 15-20 minutes.
Don't they look great?
See what I mean about how much the apples cook down.
Top with your favorite vanilla ice cream, and sprinkle
with cinnamon.
Enjoy!
Thanks for joining me today!
Check out what everyone else in the group made:


Lady Behind the Curtain Dessert Challenge

Monday, August 26, 2013

Chocolate Frosted Shortbread Bites

A few days ago I was a guest blogger, and I shared these wonderful Chocolate Frosted Shortbread Bites. Well, I wanted to share them with all of you also, so here they are!! These tiny cookies are the perfect little snack for mid morning or after school or pretty much any time! They have a deep buttery taste, and the little bit of chocolate provided a top layer of yummy  flavor! I know you are going to love these simple treats!
Chocolate Topped Shortbread Bites
(adapted from Wilton)
1 cup Butter
3/4 cup Sugar
1 teaspoon Vanilla Extract
2 1/2 cups Flour
2/3 cup Chocolate Chips-melted
Preheat your oven to 350 degrees.
Cream butter, sugar and vanilla together.
Add your flour and mix until dough is smooth.
 I used this silicone pan to make my bites.
Spray the pan with pan spray. 
You could also roll out the dough and
cut the dough into small squares before cooking.

I just eyeballed the size when I made these balls.
I made one, and then pressed it into the mold.
As long as it covers the bottom and is 1/8" thick,
your cookies will be good.
I thought it was great that I was making 
24 cookies at one time!
Cook for 10-15 minutes or until light brown.
Don't over cook. They will get very hard.
Let cool.
Melt your chocolate while your
cookies are baking and cooling.
Pipe a dollop of chocolate on top of each square.
Let the chocolate set up a little.
Enjoy!
Thanks for joining me today!
 

Wednesday, August 21, 2013

Chocolate Frosted Shortbread Bites

Hi everyone! I am guest posting today over at Melissa's Cuisine. I made some shortbread cookies topped with chocolate frosting that I am sure you will love. They are easy to make and they make a great presentation! Plus, they are sooooo good!
Chocolate Frosted Shortbread Bites

Stop by Melissa's and check out the recipe!
and 
Don't forget to congratulate Melissa on her beautiful new daughter!
She is adorable!!

Thanks for joining me!

Thursday, August 8, 2013

Creamy Peach Hand Pies

Today I am participating in the Behind The Curtain Dessert Challenge. This is a fun challenge that really gets your creativity flowing. This months two ingredients? Peaches and Cream. Can you say yum!? I wanted to make something special, and several different ideas came to mind, but these Creamy Peach Hand Pies were the clear winner! They are simple to make (I used ready made pie crust), incredibly cute, and you can be sure that whoever tastes these pies will love them!
Creamy Peach Hand Pies
(loosely adapted from A Feast for The Eyes)

3 ripe Peaches
1/4 cup Sugar plus 2 teaspoon Sugar
1 1/2 tablespoons Flour
Pinch Salt
1 1/2 ounces Heavy Whipping Cream
1 large Egg Yolk
1/4 teaspoon Vanilla
1/2 teaspoon Cinnamon
1 box unbaked Pie Shells
1 Egg,  beaten
Peel, halve, and pit your peaches.
Place your peaches in a pan on top of the stove.
Heat the peaches over medium heat until they are soft 
and the juices have emptied into the pan.  
This will help prevent the crust from becoming soggy.
This should take about 10-15 minutes.
Once the peaches are nice and soft, cut the peaches
into thin slices. Set aside.
Mix together the 1/4 cup sugar, flour and salt.
In a separate bowl , mix together the cream, egg yolk,
 vanilla and cinnamon. Add in the dry ingredients and mix 
until smooth.
Pour the cream mix over the peaches.
This is the pie mold that I used. It isn't really necessary
to use this mold to make the pies, but it is fun to use!

  Place the closed mold on the pie crust.
Cut two for each pie. One will become the 
pie top and one will become the pie bottom.
Set your mold up like this. I put 2 teaspoons of
 peaches and cream filling in each pie.
Edge each of the pie crust pieces with the beaten egg.
This will help the edges stay together.
Fold the two pie pieces together.
Pierce the pies in a few places, and sprinkle with the
2 teaspoons sugar. Bake at 400 degrees for 18-20 minutes.
Enjoy your pies!

Thanks for joining me today, and please check out 
all the other recipes for today's challenge!


Lady Behind the Curtain Dessert Challenge