Grandma Ople's Apple Pie

So lately I've had ZERO time to do anything other than work and school.  Life has been very hectic and crazy.  Hopefully I'll be able to still post now and again with recipes.  But honestly, I only feel inspired every now and then.  Especially with the little time I do have to experiment.  Holidays always gets me excited to bake.  Hence, the reason for the Apple Pie that I made.  I was craving a project.  Making a pie can either be a pain in the butt or therapeutic.  And this time, it was SUPER therapeutic for me! I loved making this pie.  I tweaked my crust recipe a bit.  I used butter instead of shortening.  WOW! what a difference.  The flavor is amazing.  I also have an apple machine that peels and slices the apples perfectly.  So, all in all a very enjoyable experience.  It's all about having the right tools.  So I got the recipe from Allrecipes.com and I made sure to read the comments because they typically have great suggestions to improve the recipe.  So here it is---

Pie Crust Recipe

makes 2 crusts

2.5 c flour

3/4 c salted butter**, diced (cold/ refrigerated)

2 Tbsp sugar

6-7 Tbsp ice cold water

Pie filling & Glaze

6-7 apples, (more if you want that mound in the middle)*

cinnamon sugar,  to sprinkle on the apples

1/2 c salted butter**

3 Tbsp flour

1/4 c water

1/2 c sugar

1/2 c brown sugar

**I used Fuji apples.  That's what I had in my fridge.  And it tasted AMAZING! Typically, apple pies call for Granny Smith Apples.  

**I prefer salted butter because it adds more flavor, but regular butter is fine as well.

Instructions:

1. In a medium size bowl, cut butter into 2.5 c flour ( I like the old fashion way)
2. After 5-10 minutes of cutting in the butter, use your hands to crumble the butter and flour to helps it mix more evenly.
3. Mix in 2 Tbsp of sugar.
4. Add 6-7 Tbsp of ice cold water (Mine needed 7 Tbsp). Mix carefully with a fork.
5. Use your hands to add warmth to the dough to knead it a little in the bowl, and dough should start to form together into a ball.
6. Wrap dough in plastic warp and refrigerate dough for 30 minutes.
7. In the meantime, slice and cut apples.
8. Get out refrigerated dough, flour counter and rolling pin.
9. Cut out 2/3 of dough.  Roll out dough and carefully place it on *greased* pie dish.
10. layer apples inside the pie dish.  Sprinkle cinnamon sugar over apples.
11. Roll out remaining crust for lattice top. Lay on top of apples.
12. GLAZE: In a sauce pan, melt 1/2 c butter, add 3 Tbsp flour, 1/4 c water, 1/2 c sugar and 1/2 c brown sugar. Bring to a boil.  Quickly lower heat and allow to simmer until thickened.
13. Slowly pour Glaze over pie.  Make sure to get all the holes filled with the glaze.***
14. Bake in 350 degree oven for 1 hour ( Be sure to use a baking sheet to place under the pie to prevent any spill over.) ****
15. Allow pie to sit at room temperate for about an hour to set.

***It was suggested that you pour the glaze over the apples before you layer the crust on top.  But mine turned out just fine with the glaze only poured over the crust.  So it's up to you.
****I was shocked my baking sheet only had 2 drops.  But still it's better to be safe than sorry.  Wouldn't want to have to scrub your oven.

I'm SOOOO glad I finally tried this recipe.  Every time I would like for a pie recipe to try, this one would pop up.  I love how pretty the glaze makes the pie look.  The glaze gives the pie such a pretty golden color.  Hands down, BEST PIE I'VE EVER TASTED. 

I dare you to try it :)

White Chocolate Dipped Molasses Cookies

I am a big fan of molasses cookies because it has all the wonderful spices that I love at this time of year.

These cookies are super Chewy.

You do have to refrigerate the dough for at LEAST 4 hours.

But that's how they keep their shape and chewyness :)

So make sure you plan ahead when making these cookies.

But other than that, they're super easy and they make a beautiful Holiday cookie after dipping in White Chocolate and sprinkled with festive sprinkles.

I had a lot of fun making these cookies, especially listening to Christmas music as well.

Christmas music makes everything fun!

I think I'll be baking with Christmas music in the Kitchen till Christmas is over.

cookie recipe: Sally's Baking Addiction

Ingredients:

3 c all-purpose flour
1 tsp baking soda
 2 tsp ground ginger
1 and 1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
3/4 c (1.5 sticks) unsalted butter, softened to room temperature
3/4 c dark brown sugar
1/3 c dark molasses
1 egg, at room temperature
2 tsp vanilla extract
1/3 c granulated sugar, for rolling
12 oz bag white chocolate chips
sprinkles, (optional)


Instructions:

1. In a medium sized bowl, whisk 3 c flour, 1 tsp baking soda, 2 tsp ground ginger, 1 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg and 1/4 tsp salt.  Set aside.
2. In a large bowl, beat 3/4 c butter, for about 1 minute.
3. Add 3/4 c dark brown sugar and beat until blended.
4. Add 1/3 c dark molasses, 1 egg and 2 tsp vanilla until blended.
5. Slowly add dry ingredients to butter/egg mixture.  Mix together but don't overmix.
6. Place bowl (covered with aluminum foil) in refrigerator for at least 4 hours.
7. Roll dough into balls and roll into granulated sugar.  Place on baking sheet lined with parchment paper.
8. Bake in 350 degree oven for 8.5 minutes exactly :)
9. Allow cookies to cool at least 10 minutes on cooling rack.
10. Melt white chocolate chips in microwave in 30 second intervals.
11. Add 1 tsp of vegetable oil at a time to get the right consistency to dip the cookies in.  It should be a little runny but only a little.
12. Dip cooled cookies into melted white chocolate.  Optional: add sprinkles!
13. Refrigerate cookies on cookie sheet for about 8-10 minutes to allow chocolate to solidify.

Instructions with pictures:

In a medium sized bowl, whisk 3 c flour, 1 tsp baking soda, 2 tsp ground ginger, 1 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg and 1/4 tsp salt.  Set aside.

In a large bowl, beat 3/4 c butter, for about 1 minute.

Add 3/4 c dark brown sugar and beat until blended.

Add 1/3 c dark molasses, 1 egg and 2 tsp vanilla until blended.

Slowly add dry ingredients to butter/egg mixture.  Mix together but don't overmix.

Place bowl (covered with aluminum foil) in refrigerator for at least 4 hours.

Roll dough into balls and roll into granulated sugar.  

Place on baking sheet lined with parchment paper.

Bake in 350 degree oven for 8.5 minutes exactly :)

Allow cookies to cool at least 10 minutes on cooling rack.

Melt white chocolate chips in microwave in 30 second intervals.

Add 1 tsp of vegetable oil at a time to get the right consistency to dip the cookies in.  

It should be a little runny but only a little.

Dip cooled cookies into melted white chocolate.  Optional: add sprinkles!

Refrigerate cookies on cookie sheet for about 8-10 minutes to allow chocolate to solidify.

Pumpkin Pie with Pecan Streusel

I love the traditional pumpkin pie but I like to change it up a bit for Thanksgiving.

My mom would always try something a bit different each year which I liked because 

I LOVED everything my mom would make each Thanksgiving and plus I'm not a picky eater.  

So if the stuffing had apples or sausage that year then I would gladly eat it.  

Everything Thanksgiving was delicious in the Martin home!

The other day I was watching Bobby Flay's Throwdown episode for Pumpkin Pie.  His opponent (Michele Albano) made a pumpkin pie with pecan streusel.  I was sold right away because I love pecans AND this year I was in charge of baking the pies and I wanted DELICIOUS pies.  

The only ingredient I wasn't happy with was the Maple syrup.  I didn't want to go out and buy a $16 bottle, so instead I just used regular syrup which works perfectly fine as well. 

source: Michele Albano

Ingredients:

1 frozen, unbaked deep dish pie crust (9")

• 2 cups pumpkin puree
• 2 Tbsp all-purpose flour
• 1/3 c firmly packed dark brown sugar
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 1/4 c heavy cream
• 1 c Grade B maple syrup*
• 3 large eggs, beaten

Streusel Topping

• 3/4 c pecans, chopped
• 1/4 c firmly packed dark brown sugar
• 2 Tbsp all-purpose flour
• 1/2 tsp ground cinnamon
• 2 Tbsp unsalted butter, diced, cold

*I used regular pancake syrup

Instructions

1. For the pecan streusel, toss 3/4 c pecans, 1/4 c dark brown sugar, 2 Tbsp flour and 1/2 tsp ground cinnamon.
2. Dice 2 Tbsp butter and add butter using finger tips to blend it into the pecan mix, until mixture forms small clumps.  Set aside.
3. For pie filling, beat 2 c pumpkin puree, 2 Tbsp flour, 1/3 c brown sugar, 1/2 tsp ground nutmeg, 1/2 tsp ground cinnamon and 1/2 tsp salt.
4. Add 1 1/4 c heavy cream and 1 c maple syrup.  Beat in 3 eggs.
5. Pour mixture into 9" deep dish pie crust.
6. Bake in 425 degree oven for 15 minutes.  Turn down oven to 350 degrees and bake for additional 30 minutes.
7. Take out pie and crumble pecan streusel on top and bake for 12 minutes.
8. Cool completely on wire rack and SERVE!

Instructions with pictures

For the pecan streusel, toss 3/4 c pecans, 1/4 c dark brown sugar, 

2 Tbsp flour and 1/2 tsp ground cinnamon.

Dice 2 Tbsp butter and add butter using finger tips to blend 

it into the pecan mix, until mixture forms small clumps.  Set aside.

For pie filling, beat 2 c pumpkin puree, 2 Tbsp flour, 1/3 c brown sugar, 1/2 tsp ground nutmeg, 1/2 tsp ground cinnamon and 1/2 tsp salt.

Add 1 1/4 c heavy cream and 1 c maple syrup.  Beat in 3 eggs.

Pour mixture into 9" deep dish pie crust.

Bake in 425 degree oven for 15 minutes.  

Turn down oven to 350 degrees and bake for additional 30 minutes.

Take out pie and crumble pecan streusel on top and bake for 12 minutes.

Cool completely on wire rack and SERVE!

Thanksgiving

This is my NO-Fail Apple Pie that I made for Thanksgiving Day!

This is my 4th or 5th time using this same crust on different pies and I LOOOVE it soo much because usually the crust is supposed to be the hardest part 

but NOT my crust recipe. It's super easy and comes out beautifully every time!

You can find the apple pie recipe below:

Apple Pie Recipe

I hope everyone had a wonderful Thanksgiving.  

Ours was very relaxing without any travelling :)

We spent Thanksgiving with Blake's family which is nice because we all live relatively close by.

I can always count on a delicious Thanksgiving with the Larsons 

with their family recipes of their stuffing and rolls they make every year!  

And there's always plenty of leftovers but by the end of the week it's usually gone!

Because we love eating it all weekend.

My favorite part of this Thanksgiving was having my Sister, JULIA join us!

We've been having a blast together!

Last night we even did some Black Friday Shopping....and it was INSANE!

I underestimated the Black Friday excitement, more like scaryness of people!

We only had one stop and that was Kohls.

The line literally wrapped around Golds Gym which was 3 stores down.  I couldn't believe it.

When we approached the line, people were yelling "Get in the back of the line!" 

I guess because people were cutting in line.  

I didn't mind, I just wanted the yelling to stop!

So when we finally grabbed our stuff we got in line which literally wrapped around the whole store. 

It took us 5 minutes to even find the end of the line.

It was crazy but everyone was curteous, saying excuse me and such.

So no pushing and no FIGHTS broke out even though Julia and I wanted to see one.

So that was my 1st actual Black Friday experience and it will probably be my last :)

Pumpkin White Chocolate Chip Cookies

 These cookies are my #1 favorite holiday cookie. 

The regular (milk) chocolate chip pumpkin cookie holds a very special place in my heart.

But many Christmas' ago, my mom presented this cookie among MANY other cookies which we like to call our COOKIE BUFFET (we EAT countless cookies every Christmas!).

And I was amazed, stunned, blown AWAY by this YUMMY cookie!

The white chocolate chips and Cream Cheese Frosting 

make this quite the RICH pumpkin cookie.  

I eat more of this cookie than any other Holiday Cookie.

They're THAT good!!!!

Ingredients:
makes about 6 dozen

2 c butter (room temp)
2 c sugar
1/4 c brown sugar
1 (15 oz) can of puree pumpkin
2 eggs
4 c flour
2 tsp pumpkin spice
1 tsp baking powder
1/2 tsp baking soda
1 bag (12 oz) white chocolate chips
1 container (16 oz) whipped cream cheese frosting

Instructions:

1. Beat 2 c butter, 2 c sugar and 1/4 c brown sugar until light and fluffy.
2. Beat in 1 can of puree pumpkin and 2 eggs.
3. Mix in 4 c flour, 2 tsp pumpkin spice, 1 tsp baking powder and 1/2 tsp baking soda.  Mix until all combined.
4. Mix in 1 bag of white chocolate chips.
5. Scoop onto baking sheet (lined with parchment paper or silpat) by spoonfuls.
6. Bake in 375 degree oven for 12 minutes.
7. Allow cookies to cool completely, then pipe Cream Cheese Frosting onto cookies.

Instructions with pictures

Beat 2 c butter, 2 c sugar and 1/4 c brown sugar until light and fluffy.

Beat in 1 can of puree pumpkin and 2 eggs.

Mix in 4 c flour, 2 tsp pumpkin spice, 1 tsp baking powder and 1/2 tsp baking soda.  Mix until all combined.

Mix in 1 bag of white chocolate chips.

Scoop onto baking sheet (lined with parchment paper or silpat) by spoonfuls. 

Bake in 375 degree oven for 12 minutes.

Allow cookies to cool completely, then pipe Cream Cheese Frosting onto cookies.

Pumpkin KISS Brownie Bites

I'm really excited about this recipe!

I am cuh-Razy about pumpkin when Fall rolls around.

Pumpkin cookies, Pumpkin bread, Pumpkin cupcakes...etc.

I've been wanting to try those Pumpkin Spice KISSES for a long time now.

AND

HOLY COW, they are delicious!

I decided to try combining a batch of 

Chocolate Chunk Brownie mix, can of Pumpkin and Pumpkin Kisses.

And there couldn't be a better combo for Fall Baking!

These are so delicious and there so MINI you can enjoy more than one.

This recipe is used without oil and eggs, allowing it to be LESS FAT!

Pumpkin is used instead of oil and eggs to give you a small healthy kick 

in these Brownie Bites!

This recipe is SIMPLE, DELICIOUS and LOW FAT!

Ingredients:
makes 44-48 bites

Betty Crocker Chocolate Chunk Brownie mix
1/4 c water
1 15 oz can of pumpkin puree
4 dozen Pumpkin Spice KISSES (1 bag will be enough)

Instructions:

1. Mix Chocolate Chunk Brownie mix, 1/4 c water and 1 can of pumpkin puree. Mix until well blended.
2. Scoop batter into mini muffin pan, about 2/3 full.
3. Bake in 350 degree oven for 10-12 minutes.
4. While brownie bites are baking, unwrap about 4 dozen Kisses, place in refrigerator until done baking.
5. After done baking, immediately place 1 pumpkin spice KISS into each brownie bite, facing down.
6. Allow Brownie bites to cool for 3-4 minutes. 
7. Remove from pan and why the heck wait, eat immediately! They MELT in your mouth!

 Mix Chocolate Chunk Brownie mix, 1/4 c water and 1 can of pumpkin puree.

 Mix until well blended.

Scoop batter into mini muffin pan, about 2/3 full. 

Bake in 350 degree oven for 10-12 minutes.

While brownie bites are baking, unwrap about 4 dozen Kisses, place in refrigerator until done baking.

After done baking, immediately place 1 pumpkin spice KISS into each 

brownie bite, facing down.

Allow Brownie bites to cool for 3-4 minutes. 

Remove from pan and why the heck wait, eat immediately! They MELT in your mouth!

 

Festive Chocolate Covered Donuts

This festive donut is perfectly Kid-Friendly!

Kids will love making these donuts and 

honestly they can decorate them any way they like.

I used my Banana Donut Recipe which you can find HERE

   A perfect treat to share at your own Halloween Party 

or for kids to take to their classroom parties!

They're Easy, Fun and CUTE!

Ingredients:

Banana Donuts

1 cup semi-sweet chocolate chips, melted

1 1/2 c chocolate sprinkles, to dip in

Reese's Pieces candies, to decorate

Instructions

1. Melt 1 c chocolate chips, 30 second intervals. Dip cooled Donuts into chocolate.
2. Pour 1 1/2 c chocolate sprinkles into a bowl, Dip Chocolate covered donuts into sprinkles.
3. Decorate donuts with Reese's Pieces candies.

Muddy Buddy Cookies

Muddy Buddies (or Puppy Chow) are my absolute favorite Treat!

CHEX now sells Muddy Buddies in grocery stores!

Seriously, Freaken Best Idea EVER! 

No more slaving away making Muddy Buddies...ok i know, I know.  

 It's probably the easiest thing to make but still, 

now you can  have it without any wait 

and that makes me SO Happy!

 

I had to create a cookie with Muddy Buddies now that they're SO easily accessible.

And of course throw Reese's Pieces candies into the Batter as well.

 

Okay, and the Peanut Butter-Chocolaty-Heavenly aroma in my kitchen...

HOLY COW!

That alone makes these cookies so irrisistable!

Enjoy!

Ingredients: 
makes almost 4 dozen cookies

1/2 c shortening
1/2 c butter, room temp
3/4 c brown sugar
1/4 c sugar
2 eggs
1 tsp vanilla
3.8 oz box chocolate pudding
2 1/4 c flour
1 tsp baking soda
1 1/2 c Chex Muddy Buddies
1 c Reese's Pieces candies


Instructions:

1. Mix ingredients in order shown above.
2. Carefully fold in 1 1/2 c Chex Muddy Buddies.
3. Mix in 1 c Reese's Pieces candies.
4. Roll cookie dough into balls, place on baking sheet lined with parchment paper or silpat.
5. Bake in 350 degree oven for 10 minutes.
6. Let cookies rest on baking sheet for 3 minutes.
7. Cool completely on cooling rack. 

Instructions with pictures:

Mix ingredients in order shown above.

(Ingredients list)

 

Carefully fold in 1 1/2 c Chex Muddy Buddies.

Mix in 1 c Reese's Pieces candies.

 Roll cookie dough into balls.

Place on baking sheet lined with parchment paper or silpat.

Bake in 350 degree oven for 10 minutes.

Let cookies rest on baking sheet for 3 minutes.

Cool completely on cooling rack. 

 

Homemade Bread Bowls

Soup Season is upon us!

And I LOVE Soup!

My mom made the best soups growing up.

She would make various different kinds of soup every Fall and Winter.

And they were delicious E-V-E-R-Y time.

In FACT, she is pretty well-known for her delicious soups 

cause she brings them to church potlucks and stuff.

Okay, now we're going to add Bread Bowls into the mix.

With soup, Bread Bowls really help enhance your experience TIMES 10!

 

And these bread bowls are so Warm and unbelievably Delicious!

I love how soft they are inside.

The best part is there's hardly any waiting when they come out of the oven.

ONLY 1-2 MINUTES, and DIG IN!

Ingredients
makes 4 bread bowls

1 c plus 2 Tbsp warm water (100 degrees F)
1/3 c olive oil
2 Tbsp dry active yeast
1/4 c sugar
1 egg
1 tsp salt
4 c bread flour + 5 pinches of flour


Instructions

1. Combine 1/3 c olive oil, 1/4 c sugar, 2 Tbsp yeast and 1 c plus 2 Tbsp warm water (100 F). 
2. Allow yeast mixture to activate for 15 minutes.
3. Add 1 egg, 1 tsp salt and 4 c bread flour.  
4. Knead with dough hook for 5 minutes, until dough isn't sticking to sides of bowl.
5. Sprinkle flour on counter, take out dough and knead for 2-3 minutes until smooth.
6. Cut dough into 4 sections. Shape dough into round balls.
7. Line baking sheet with parchment paper.  Place dough balls on baking sheet, cover with clean towel. Place sheet in oven with light on.
8. Allow the dough to rise for 45 minutes.
9. Heat oven to 400 degrees.  Bake in oven for 12-15 minutes.
10. Cool bread bowls on cooling rack for 1-2 minutes.
11. Cut out center of bowl and FILL it up with Delicious Soup!! 

 Instructions with pictures

Combine 1/3 c olive oil, 1/4 c sugar, 2 Tbsp yeast and 1 c plus 2 Tbsp warm water (100 degrees F).

I microwaved mine for 30 sec and waited 30 seconds.

Allow Yeast mixture to activate for 15 minutes.

Add 1 egg, 1 tsp salt and 4 c bread flour.  

Knead with dough hook for 5 minutes, until dough isn't sticking to sides of bowl.

I sprinkled additional flour on my dough, with 5 pinches of flour to keep it from sticking to the bowl.

Sprinkle flour on counter, take out dough and knead for 2-3 minutes until smooth.

Cut dough into 4 sections. 

Shape dough into round balls.

Line baking sheet with parchment paper 

Place dough balls on baking sheet, cover with clean towel. Place sheet in oven with light on.

RISE dough for 45 minutes.

Heat oven to 400 degrees.

Bake in oven for 12-15 minutes.

Cool bread bowls on cooling rack for 1-2 minutes.

Cut out center of bowl and FILL it up with Delicious Soup!!

I made Chicken Corn Chowder to go with our Bread Bowls.

I got the basic recipe from Pioneer Woman

With mine I added white beans, sweet potato, diced red peppers and chicken!

DELICIOUS!