~Apple Pie Fries! When it comes to desserts, it just doesn’t get much better in life than a nice slice of good old, all-American Apple Pie! Unless of course you can grab that Apple Pie and take it wherever you’d like to go. ~Perfectly flaky, pretty little, sweet sticks of portable Apple Pie! And this Pie is in ‘French Fry’ form…another all American favorite snack delight! These “Fries” are not only super delicious, but how cute are they with their easy-to-eat, adorable presentation, and sweet sugary “salt”?! Sweet Apple Pie Filling is the glue that lovingly holds the two flaky layers of Pie Crust together, all baked into tons of perfectly puffed, ”Fries” of happiness! Kids and kid’s at heart will just love this fun and easy way to enjoy Apple Pie! What you’ll need for 25-30 Apple Pie Fries: 1 Package of Pillsbury Refrigerated pie Crust (2 ct.) Approx. 1.5 cups of Apple Pie Filling 1 Egg Sparkle Sugar for sprinkling..a.k.a. Caramel Sauce and/or Ice Cream for dipping A food processor..optional! Directions:
Fluffy Pancakes | Blogger For Hire This pancake recipe is the result of mixing and matching different recipes from many different sources. It is the result of trying and failing so many times, that I almost declared pancakes as the one breakfast recipe I couldn’t master. But I persisted, and this recipe is perfect – as perfect as a pancakes recipe can be, because making pancakes does involve frying, and frying is something that each of us needs to play with. It changes depending on your type of stove (gas or electric), on how hot the skillet is, and on how evenly hot you manage to keep it while frying multiple batches. But the instructions here are as close as it gets to “perfect,” and the result? This recipe makes 16-18 pancakes. Fluffy Pancakes Makes 16-18 pancakes. Dry Ingredients 2 cups all purpose flour 1/4 cup sugar 1 teaspoon salt 1.5 tablespoons baking powder (make sure it’s fresh) Directions 1. 2. 3. 4. 5. Serve with warm maple syrup and berries. (Just in case) –> More Pancake Recipes: Similar Posts:
Peanut Butter and Jelly Baby Lattice Pies Good Tuesday to you! I had so much fun making these baby pies! For some reason party food seems more fun when it’s miniature right? I don’t know what it is, but I just love it. So, these are totally doable, they look detailed, but seriously are really easy. I snapped photos while I was preparing them to show how easy they are. Peanut Butter and Jelly is one of those combinations that I could do in almost any dessert. Time to create the lattice top… My strips were a little long, but you get the idea. Brush lightly with egg wash Here you have the lovely little PB&J pies. Peanut Butter and Jelly Baby Lattice Pies 1 roll Pillsbury pie dough 1/2 Cup creamy peanut butter 1 Tablespoon sugar 1/2 Cup Smucker’s Strawberry Preserves 1 egg white whisked with 1 teaspoon water for egg wash Sugar Crystals for sprinkling on top if desired 2 Tablespoons powdered sugar 1. 2. 3. 12 mini pies…..let’s see what the judges think… Think we’ve got some happy taste testers! Other recipes you may enjoy...
La La Love You Is it weird that Valentines Day is one of my #1 favorite holidays? Especially considering the fact that I can't actually remember the last time I've had a boyfriend during this emo-as-hell day? Maybe it's just that I le love the idea of love (and that i want my life to be a magnetic fields song). But this also might stem from my preconceived ideas about living in New York. But enough about me, let's talk about this super sweet and kindhearted breakfast-in-bed grilled cheese that won't stand you up on a Friday night I'm making for you and your lovie. And now here are the sweet ingredients: - 3 heart shaped pieces of challah bread (I used a giant cookie cutter) - your favorite french toast batter (I used 2 eggs, 1/2 cup of milk, 1/4 tsp vanilla, and 1/4 tsp cinnamon) - 3 large sliced organic strawberries - 2 pads of salted butter - 2 tbs of Mascarpone Cheese - 2 tbs of Nutella (ZOMG, right?) Once they are the perfect temperature (i prefer room-temp) gently spread on your mascarpone. . xoxo,
strawberry, blueberry, cobbler, recipe — Eating Out Loud Berry season is upon us and I couldn’t be more happy. Whether you’re looking for strawberries, blueberries, raspberries or boysenberries, the fruits are becoming readily available and at affordable prices. This berry cobbler is versatile and a great use of any type of berry or soft and juicy fruit. Over the past couple of weeks, I’ve been wrangling with our excess of strawberries. The recipe is simple and perfect for those afraid of baking. I’ve played around with the recipe a little bit, adding some cinnamon and nuts, both of which are optional. Strawberry-Blueberry Magic Cobbler inspired by Grandma Mary’s Magic Cobbler and Southern Peach Cobbler 1/3 cup butter 1 1/2 cups flour 1 1/2 cups granulated sugar 1 1/2 cups milk 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 5 cups chopped fruit 1/3 cup pecans 1/3 cup brown sugar Preheat oven to 375F (190C). In a large mixing bowl, combine flour, granulated sugar, milk, baking powder, cinnamon and salt.
What Do 300 Calorie Meals Look Like? Breakfast Meals English Muffin Breakfast – 394 Calories 1 whole wheat English muffin 2 pats low fat butter 1 hard boiled egg 1/2 cup of fruit 8 oz fruit juice 8 oz water Cereal – 300 Calories 1 cup of cereal 8 oz 2% milk 1 banana 1 coffee or tea Oatmeal – 345 Calories 1 cup (cooked) oatmeal with raisins ½ cup of fruit 1 cup coffee or tea 1 small banana Scrambled eggs – 360 Calories 2 scrambled eggs 2 strips of turkey bacon 1 piece whole wheat toast 1 pat of low fat butter 1 coffee or tea 8 oz water Lunches Baked potato – 305 Calories 1 medium baked potato 2 tablespoons sour cream 2 tablespoons salsa 1 cup sliced melon 12 oz water Roasted Veg. 3 cups mixed greens 1 cup sweet potato 1 cup eggplant 1 cup red bell pepper 3 Tbs lite honey mustard Soup – 350 Calories 1 bowl of soup 1 small tossed salad 2 tablespoons reduced fat oil and vinegar dressing 12 oz water 4 saltine crackers Chicken Salad – 350 Calories Dinners Chicken – 345 Calories Grilled Eggplant – 323 Calories Fish – 365 Calories I can’t. Ouch!
Fluffy Vanilla Cake with Whipped Vanilla Bean Frosting 8640 minutes, 144 hours, 25 loads of dishes, 7 recipes, 8 pounds of butter, a few tears, a couple of happy children, and 1 relieved husband later, I have finally found it: a new favourite classic vanilla cake recipe! The perfect fluffy vanilla cake and creamy vanilla frosting–sounds simple, right? Well, yes and no. Or no and yes. Or not at all. After I baked, frosted, and then ate some (it’s been known to happen) of each cake, I thought I’d succeeded in finding a really light and fluffy cake, but, then upon second taste, I was a bit disappointed with them and I wasn’t inspired to share them with you for that reason. The thing is, I couldn’t help but wonder if there was a recipe out there that yields a fluffy vanilla cake, you know, one that is as close as can be to the boxed white cake we all love so much (yep, I said it!). This method is found in many of the cakes in Rose Levy Beranbaum’s book entitled The Cake Bible , and it really does yield an incredibly fluffy cake. 1. . 2. 2. 3.
Puff Pancake, aka Breakfast Nirvana Wow, sorry for disappearing like that! The Fuji Foodie Train was completely derailed this week by sickness. The Fujilings’ pediatrician tells me that this cold and flu season has been particularly nasty, and I believe it! Squirrel already had a cold about a month ago, and then about a week ago came down with a lovely triple combo of a cold, sinus infection, and pink eye. Then she’d pour the mixture into the hot butter, and throw the pan back into the oven. Part of the fun of making puff pancake, if you have kids (or if you’re like me…I’m easily entertained), is watching it puff up in the oven. When it came out of the oven she would douse it with powdered sugar and cut it into squares and then drizzle diluted homemade strawberry or raspberry jam over it. To me this was breakfast nirvana. I hope it’s something that my Fujilings will look forward to having as much as I did. I think that’s a happy Squirrel, don’t you? 1. 2. 3. 4. 5. 6.
Breakfast Oatmeal Cupcakes To Go Breakfast Oatmeal Cupcakes – Cook just once, and you get a delicious breakfast for the entire month! Thank you to everyone who has been asking over the years… The official Chocolate Covered Katie Cookbook is finally available – and based on your feedback, every single recipe in the book comes with complete nutrition facts including calories, total fat, carbohydrates, protein, and Weight Watchers points plus! The breakfast cupcakes are: Quick to makePortable and non-messyEasy to eat at a desk… or pack in a lunchbox! Just throw a couple into your bag, perhaps along with a container of peanut butter and some fresh fruit, and you’re good to go with a balanced breakfast. Never skip breakfast again. Cook once, and you don’t have to worry about breakfast for a month! These customizable “breakfast” baked oatmeal cupcakes are great on-the-go fuel for those days when you have zero time in the morning to prepare a big meal. Print This Recipe 4.95/5 Ingredients Total Time: 25m Yield: 24-25 Instructions
How to Make Crêpes Without a Crêperie A brief tutorial on how to make crêpes at home, no crêperie required. Just you, your stove and a bit of batter and you’ll have a plate full of thin pancakes in no time at all. I’ve always wanted to live abroad, even if just for a short time. To the eggs and milk, add in flour, melted butter and a bit of salt. When it’s time to cook, heat a pan with rounded edges over medium-high heat. Cook the crêpe for 30 seconds or so. Slide the crêpes into a flat pile and let them cool a bit while you repeat the process and make more crêpes. And that’s it. If you’re wondering, no, I still have not been to France, nor have I ventured to Australia. 5 eggs 1 1/2 cups milk 1 cup water 2 cups flour 6 tablespoons melted butter 1/4 teaspoon salt extra butter for fryingIn a blender combine eggs, milk, water, flour and melted butter. Copyright © Food for My Family.
Cinnamon Streusel Baked Donuts So here’s the thing. Wes is apparently not ever in the mood to sleep these days. Not at night, not during naptimes, nothing. I love my little dude so stinking much, but how do you tell a 4-month-old that mama needs sleep to be able to play all day long, make up silly songs, snuggle and read? ‘Cause you know they don’t speak English (or really any other language for that matter)…and the whole reasoning bit kind of flies out the window. Promise, I’ve tried. Yes, tried to reason with a baby. So on the eve of our first flight together I’ve decided to share my favorite donut recipe to date – because if there’s anything that I like to eat when I’m having to prop my eyelids open with toothpicks it’s soft warm donuts with mounds of buttery-cinnamony-salty goodness baked on top. For the donuts: 1 cup flour1 tsp baking powder1/4 tsp salt1/3 cup sugar2 eggs1/4 cup vegetable oil2 Tbsp plain yogurt1/2 tsp vanilla extract For the streusel: Preheat your oven to 375.
Make-Ahead Muffin Melts This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. Finally, two or three good dashes of Worcestershire sauce. Again, don’t skip. You can make this the night before. *Burp*