I had a leftover pie shell from the Chocolate Chip Cookie Pie I made last time so since we were cooking with the girls, I thought to use it up before I left school for the summer. And since I had some apples, Apple Crumbled Pie seemed like the safest bet.
Apple Crumbled Pie
- 1 unbaked pie shell, 9-inch
- 6 cups peeled apple slices
- 3/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- 2 Tbsp butter
- 1/2 cup chopped pecans or walnuts
- Fill pie shell with apple slices. Combine granulated sugar, cinnamon, nutmeg, and salt; sprinkle over apples.
- Combine topping ingredients until crumbly; sprinkle over top of pie. Bake at 400° for 45-50 minutes, until apples are tender and topping is browned.
Again, no walnuts or pecans were added since someone could be allergic. It came out really juicy and I loved it. I left it there for them to eat. Not too sure what happened to it.
Is it weird to say I’ve never eaten a Deviled Egg before … until age 21? As sated in the previous post of happy cooking with friends, my friend Isabel made Deviled Eggs. We had a lot of eggs leftover and didn’t want to waste them. Yes, again I didn’t make this but I was there, I helped. It has to count for something. And must I say, so delicious! I can taste the fatness run through my veins.
- 3 large eggs, hard boiled
- 2 Tbsp mayonnaise
- 1/2 tsp yellow mustard
- 1 dash pepper
- Hard boil eggs and cut eggs lengthwise into halves.
- slip out yolks and mash well with a fork.
- Mix in remaining ingredients.
- Fill whites with yolk mixture, heaping it up lightly. (Some opt the piping bag method.)
- Dash on paprika on top.
Paprika is put on for taste so you can put on as much as you want. I love a heaping full. Also, people tend to put relish on theirs. I love mine with relish., This is such an easy recipe. But got to watch the waist line …
My friends and I had a get together and we made a lot of foods. I’ve made this dish before but it was before this site. My friend, Yelena, actually made it this time and it was oh so delicious!
- 2 boxes Jiffy Corn Mix
- 2 cans whole corn, drained
- 2 cans sweet creamy corn
- 1 medium container of sour cream
- 1 stick butter
- grated yellow cheese
- Melt the stick of butter in the microwave. Put all the ingredients together except the cheese and mix together.
- Butter a 9×13 inch pan. Pour batter in and put into a 375° oven for 45 minutes, uncovered. (Look at it like a cake to make sure it’s done. 5 minutes interval if needed.)
- Once it’s done, remove from the oven and put cheese on top and cover with foil. Let it sit. The cheese will melt with the heat. If you’re leaving it out, keep the foil on top.
There’s a really bad picture down below of the product but I promise it’s delicious! Try it with other vegetables like broccoli. It’ll taste just as yummy!
On the 26th of March there was a get together so I made a Chocolate Chip Cookie Pie.
This is the before picture. Pretty nifty eh?
Chocolate Chip Cookie Pie
- 1 unbaked pie crust, homemade or store bought
- 2 large eggs
- 1/2 cup flour
- 1/2 cup white granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup butter softened (1 1/2 sticks)
- 1 cup chocolate chips
- 1 cup pecans or walnuts (optional)
- Beat eggs in a large mixer until foamy. Add in flour and sugars. Beat until well blended.
- Beat in softened butter. Stir in chocolate chips and nuts. (I didn’t put in nuts since I had friends that were allergic.) Stir.
- Pour into pie crust (thawed). Bake at 325°F for about 50-55 minutes. Let cool before eating.
Mine came out a little undone in the middle but others didn’t mind. They said that it’s a pie and pies are usually that way. Next time it’ll be more like a cookie and less like a pie texture.
On February 9th, us girls (Rory Jane, Elyse, Yelena, Melanie, Michelle B., and I) decided to have a girls night and bake! We decided on Salted Caramel Cupcakes and gossip and catch up! We decided on this recipe because it’s super new since all of us have never made it before!
Salted Caramel Cupcakes
- 1 1/4 cups all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (room temp)
- 2 large eggs (room temp)
- 1 tsp vanilla extract
- 1/2 cup whole milk
- sea salt (preferably Fleur de Sel)
- 1 stick butter
- 3-4 cups confectioners sugar
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- pinch of sea salt
- Preheat oven to 350°. Line a standard 12 cup cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat the sugars and butter using an electric mixer until light and fluffy, 3 minutes. Then add eggs and vanilla until well combined.
- Afterward, add flour mixture in 3 batches alternating with the milk in 2 additions. Beat on low until just combined and scrape down sides of bowl. Fill prepared cupcake cups and bake for about 20 minutes until toothpick comes out clean.
- In a heavy bottomed saucepan, cook granulated sugar over medium high heat until it begins to melt. It will become an amber brown … CARAMEL!
- Carefully pour cream in, in a steady stream. The whole thing will bubble and sputter but just keep stirring until completely smooth. Set aside to cool a bit.
- While caramel is cooling, using a mixer, cream butter until fluffy and smooth. Add confectioners sugar half a cup at a time.You may not need all 4 cups. When consistency is how you like it, add a pinch of sea salt and take a spoonful of caramel and add it to the frosting in dollops. Gently swirl.
**There will be left over caramel. You can store it in an airtight container for up to 1 week. To use, bring into room temperature.
Just wanted to show you what happened to us. Rory Jane made our caramel but for some reason it turned back to powder. Here’s what it looked like:
We’re not really sure what happened but we crumbled some and put it on top of our cupcakes so no harm done. We took another turn on it, this time I tried and here’s what it looked like:
Yay! Second time is a charm! Sadly it wasn’t all great. There were big chunks in it but the majority of it was liquidy just like it should be. Sadly we added it to our buttercream before it cooled down so our buttercream didn’t stand up the way we wanted to. It still came out wonderfully though!
It stood it’s ground but once it set a little it spread out. To see the result of this cupcake, scroll back up to the beginning! I must say it all turned out great. It was too sweet for my taste. We added a lot of sea salt to make it not as sweet. Defeats the purpose, I know. But it’s how you like!
I had a craving to bake tonight and surfed the web for hours upon hours before finding the best recipe. It was partly because I was missing some ingredients on certain recipes and it was too late to be going to the store. I knew for a fact I had a box of red velvet cake mix and decided to use that. I didn’t want it to be the same old boring red velvet cake or cupcake, so I decided to look for a cookie and came upon this recipe.
The outside is crunchy and the inside is a little chewy. Just the way a cookie should be. Mmmmm! After eating one, I wanted another one. But I didn’t.
Red Velvet Chocolate Chip Cookies
- 1 box of Red Velvet Cake Mix (Duncan Hines)
- 2 eggs
- 1/3 – 1/2 cup oil
- 1 cup chocolate chips
- confectioners sugar (optional)
- Prep baking sheets with parchment paper and preheat oven to 350°. In a large bowl, mix eggs, cake mix, and oil.
- Using a melon scooper, scoop and roll the dough with your hands. Flatten it out and put a few chocolate chips in the center. Roll it back up and place onto the cookie sheet. (If you prefer, you can put chocolate chops in after mixing the dough instead of doing the rolling, flattening, rolling method.)
- Bake approximately 15 minutes. Cookies are finished when you can slide them without the bottoms sticking to the baking sheet. Sift some confectioners sugar on top if wanted right when it comes out of the oven so it sticks.
Depending on what size you make your cookies will be the factor of how many you get.
By using a melon scooper, I got 22 cookies.