Cinnamon Bun Pecan Pie Recipe Pie season is here–are you ready? Instead of making the same old pumpkin or pecan pie this year, shake things up a little and try this twist on classic pecan pie! This Cinnamon Bun Pecan Pie has all the best elements of cinnamon buns in pie form: a swirled cinnamon crust, a sweet, gooey filling with plenty of cinnamon and crunchy pecans, and a generous dollop of a tangy cream cheese topping. Because time is at a premium around the holidays, this recipe takes some shortcuts and calls for premade pie dough and frosting. Cinnamon Bun Pecan Pie Ingredients Pie dough: enough for 1 9-inch crust2 ounces (4 tbsp) melted butter4 tsp ground cinnamon, divided use3/4 cup dark corn syrup1/2 cup packed light brown sugar3 large eggs, at room temperature1 tsp vanilla extract1 tsp cake and cookie flavoring (optional)1/2 tsp salt2 cups toasted pecan halves1 cup cream cheese frosting (not “whipped” variety) Start with dough that is slightly chilled but still pliable. This filling is so easy and fast to make!
Pumpkin Spice Latte {homemade recipe for 1 week of yummy drinks!} I’m not a regular at the coffee shop. And it’s not that I don’t like what the baristas are concocting behind the counter. No, I’m actually quite fond of their beverages, both steaming hot and served over ice. It simply comes down to the dollar for me. I just can’t part with 4 or 5 bucks for a fancy coffee on a regular basis. But this fall, I plan to indulge a bit more often in one of my favorite latte flavors, without even getting out of my pajamas in the morning. Pumpkin Spice Latte {homemade recipe for 1 week of yummy drinks!} Ingredients for the pumpkin spice mixture: 1 15-oz. can pumpkin puree 2 c. whole milk 1/2 c. sweetened condensed milk 1/3 c. brown sugar 2 T. pure vanilla extract 1 T. cinnamon 1 tsp. nutmeg 1 tsp. ground dried ginger 1/2 tsp. ground cloves 1/4 tsp. allspice to assemble the pumpkin spice latte: strong coffee slightly sweetened whipped cream cinnamon dark chocolate shavings Preparation to make the pumpkin spice mixture: Source from a farmgirl's dabbles
Cinnamon Apple Dessert Chimichangas This week’s #SundaySupper is being hosted by Cindy of Cindy’s Recipes and Writings . Cindy is bringing us straight from summer to fall with an amazing Autumn Apple Party! I have to be honest and say that when I heard this week’s theme, I had a moment of hesitation. Why? Because Jen doesn’t really *do* apples. I’d rather eat just about anything other than an apple. So, if I was going to participate this week, I was going to go Jen-style for this apple party. The dish that I’m serving up in the Cocina today almost didn’t get made at all. I ended up making a HUGE batch of delicious apple pie filling with my apples (you can find the original recipe for the apple pie filling I made on Baker Bettie ) and had nothing to do with it. What could I make with apple pie filling? Dessert chimichangas, that’s what. A chimichanga is a fried burrito. I’m going to give you a moment to let that sink in… This is a fried apple pie burrito. Happy Autumn Apple Party, y’all! For the Apple Pie Filling Main Meals Sides
Peach and Blueberry Crumble Upside-Down Praline Apple Pie Guest post from Brigette Shevy Just when you thought apple pie couldn’t get any better… it does! Not only does this pie look impressive, it tastes amazing, too. This twist on the classic apple pie is probably my very favorite apple pie of all time. And no, it’s not even close to low-fat, but let me assure you that it’s worth every blissful calorie! One taste of the caramelized pecan-studded crust, and you may never be able to settle for regular apple pie again. We served a pie similar to this at a Victorian tea room that Crystal and I waitressed at for several years (a loooong time ago!) This is my adaptation of that recipe. Although this pie would be a fabulous addition to your Thanksgiving menu, there’s no need to wait until then to enjoy it! Makes one 9-inch pie Ingredients: Directions: Preheat the oven to 400 degrees. Mound apple slices into crust and sprinkle with lemon juice. Lay the remaining pie crust on top. Bake on the middle rack of the oven at 400 for 15 minutes.
Baked Spiced Caramel Apple Bowls | The Kitchen Prescription Autumn Equinox happens on September 22, 2012. According to The Farmer’s Almanac, ”the word equinox comes from the Latin words for “equal night.” The fall and spring equinoxes are the only days of the year in which the Sun crosses the celestial equator. From here on out, the temperatures begin to drop and the days start to get shorter than the nights.” Or what some of us like to call… hibernation. With shorter days and longer evenings that means more time spent indoors. So to kick off the Autumnal Equinox, TKP is celebrating with baked spiced caramel apple bowls. Instead, she walks in with a bag of apples, ice cream, caramel sauce, and sugar cookies. And so…baked spiced caramel apple bowls were born and replaced the apple crisp I had my heart set on. Preheat oven to 350 degrees. Next, mix a 1/8 tsp of pumpkin pie spice, 1/2 to 3/4 tsp cinnamon and 2 to 3 tablespoons of dark brown sugar. Let the apples cool for a bit and add ice cream of your choice. Happy Fall and Autumnal Equinox!
Peach and Cinnamon Cobbler Peach and Cinnamon Cobbler Ingredients: Butter for coating dish 6 cups peaches, halved, pitted, and sliced 1/4 inch thick3/4 cup sugar1/4 cup quick-cooking tapioca1 teaspoon ground cinnamon1 teaspoon freshly squeezed lemon juicePinch salt 1 2/3 cups all-purpose flour, plus additional for dusting3 1/2 tablespoons sugar1 1/2 tablespoons baking powder1/8 teaspoon salt6 tablespoons cold unsalted butter, cut into cubes2/3 cup heavy cream, plus additional for brushing Instructions: Preheat oven to 350°F. For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. mixture resembles coarse crumbs. Evenly arrange the dough rounds on top of the filling.
Chunky Apple Cinnamon Muffins with Crumb Topping Whenever I go to the grocery store, I almost always add to my cart fresh fruits and vegetables. We love to pair our main entrees with a fresh vegetable as well as a side salad. As for our lunches, I love to make deli-style turkey sandwiches with a side of chips, pickle, and slices of apples. My husband and I love eating our meals together so I'm always trying to come up with healthy sides that satisfy all of our cravings. With that being said, sometimes I end up with too many fruits and vegetables and that's when my creativity starts to flow. I love adding beans to pasta dishes, potatoes to casseroles, and fruits to baked goods. This week, I had a craving for muffins and I knew that I had Granny Smith apples in my refrigerator that were begging to be baked. Today, I quickly whipped up a batch of these Chunky Apple Cinnamon Muffins with Crumb Topping and as I sit and write this, I'm surrounded by the beautiful apple cinnamon scent of fall. Ingredients: For the muffins: Directions:
The Tale of Two Kitchens: Apple Pie Cupcakes Fact: When I was younger I accidentally put salt in cookies instead of sugar. Fact: I love apple pie and cupcakes equally. They're the best desserts on earth. Fact: I really like to cook, but baking still slightly terrifies me (see first fact). Fact: This was the first time I made something—entirely from scratch! Fact: I truly believe these Apple Pie Cupcakes will be waiting for me in Heaven. I originally posted this on my personal blog, but felt the need to share, because they're so good I wish everyone could enjoy them. Don't let the "apple" part of this recipe fool you; these are not—in any way, shape, or form—healthy. Apple Pie Cupcakes Ingredients: For cupcakes: 3 cups sifted cake flour 1 tbsp. baking powder ½ tsp. salt 1 cup unsalted butter, at room temperature 2 cups sugar 4 eggs 1 ½ tsp. vanilla extract 1 cup milk For the apple filling: 2 tbsp. butter 2 tsp. cinnamon 2-3 tbsp. sugar 3 large Granny Smith apples, peeled, cored and diced For Cinnamon Buttercream Frosting up to 1 tablespoon cinnamon
Summer Berry Crumble with Homemade Vanilla Ice Cream | Blueberry Kitchen Hi, happy new week! I had kind of a rough week last week and to add insult to injury my usual preferred form of therapy (baking) wouldn’t go right either. I had so many baking disasters last week and the one thing I made that I liked I managed to drop on the floor! When I got the urge to bake yesterday and I decided it was time to go back to basics and comfort food. This crumble has a base of mixed frozen summer berries, lemon zest and sugar and a spelt, oat and brown sugar topping. I served my crumble with creamy homemade vanilla ice cream – I used the same base recipe as my strawberries and cream ice-cream as I was so happy with the way that one turned out. Summer Berry Crumble Serves 8 800g (1lb 12oz) frozen berries 1 tbsp lemon juice 1 tbsp lemon zest 3 tbsp sugar 1 tbsp cornflour (cornstarch) 150g (1 cup) spelt flour 150g (1 1/2 cup) oats 100g (1/2 cup) soft light brown sugar pinch salt 80g (3 oz/ 3/4 stick) chilled unsalted butter, cut into cubes Vanilla Ice Cream 250ml (1 cup) whole milk
Article and Recipe Archive - Bread Baking Problems and Solutions Bread Baking Problems and Solutions - Here are pictures of bread baked by me in our 8" bread pans. It makes excellent sandwiches that hold together. I used Marilyn's Famous Whole Wheat Bread Recipe. Q. A. 1. 2. 3.Don't over rise the bread – coarse texture leads to crumbly bread. Q. A. Q. A. Q. A. Q. A. Q. A. Use 1 Tbsp. vital gluten per cup of flour as a starting place. Q. A. Add 1 tsp. yeast, with 1/2 cup warm water (85°F) and 1 tsp. sugar. Be sure to store yeast cool and dry. Step by step cinnamon Roll tutorial