Crustless Apple Pie

Yield: 1 9-inch pie

I don't know about you guys, but I'm not a big fan of the classic, flaky pie crust.  I don't think it really does anything.  Whenever I have apple pie, I typically just eat the apple filling and avoid the crust.  Crust to me is like crunchy, baked - nothing.  Soooo I decided to create a crustless apple pie.  Genius, right?  The thing is there is kind of a crust...but it's sweet and baked on top, like a cinnamon-sugar cookie.  The sugar you toss the apples in prevents them from browning while you make the crust by trapping the juice in.  And some of the crust ingredients melt into the apples as they bake, and all the flavors just flow together perfectly.  And the almond extract - oh.my.goodness.  It gives it a hint of incredible almond flavor that makes this pie outstanding and so much better than any other apple pie.  I served this with vanilla bean ice cream and whipped cream.  This dessert didn't last a day in my house.  And that's saying a lot...since it's just my mom, dad and I.

Ingredients:

• 5 large apples, or 6-7 small-medium apples - peeled, cored and sliced
• 1 tablespoon sugar
• 1 cup sugar
• 1 cup flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon cloves
• 3/4 cup salted butter, softened
• 1 teaspoon almond extract
• 1 egg

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie.
3. Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

Whole Wheat Ginger Snaps

These cookies are perfect in every way.  But I - unfortunately - did not come up with the recipe.  I found them on Allrecipe here.  I definitely recommend cooking them JUST until they crack for a super soft, moist cookie.  I don't understand why people like hard, crunchy cookies....soft is a billion times better!  The whole wheat flour and molasses give these such a rich, flavorful flavor.  And rolling the dough in sugar gives them a delightful, sugary coating.  I've never had a cookie with as much flavor than these...they're spicy and rich and oh-so-delicious.  The day after I made them, I took the last two cookies I had left over and made them into a sandwich with a big spoonful of Nutella slathered in between and took it to school.  Sorry I don't have a picture of it...I ate it before I had a chance. You have no idea how happy that cookie sandwich made me...I was seriously freaking out because of how good it was.  My friends were like..."what the heck?"  You'll just have to try it yourself if you don't believe me. (;

Chocolate Gingerbread Toffee Cake

This may be the best cake I've ever had.  I made this for Christmas dessert yesterday, and it is absolutely outstanding. Oh..and just a warning: it makes a very large cake.  There's only 3 people in my family, and we've probably cut about 10 slices out of it, and there's still over half a cake left. I guess it's because it's 3 layers instead of the usual two. We even freezed some of it to save for the future, since we didn't want it to go bad. It took some time to prepare, but it was TOTALLY worth it...and lots of fun to make. This was on the cover of the December issue of Southern Living, and it was the winning recipe for the annual white cake recipe.  My cake did not turn out looking quite as perfect as the one on the magazine (be sure to refrigerate it after you fill the layers ASAP or else the melted ganache will pull the cake apart and may break some pieces...) - but hey, it's the taste that counts, right?  First, you start off by making 3 layers of gingerbread cake.  Melted chocolate chips, softened butter, sour cream, and hot water make it exceptionally moist.  And the molasses, spices, and vanilla give it a perfectly spiced flavor.  After the cakes have cooled, you make the silky ganache.  And this is what makes the cake so rich; it's mainly chocolate chips, butter, sweetened condensed milk, and heavy cream. Wow...now that sounds like a heart attack just waiting to happen.  But we're not even done yet.  As you slather the ganache between the cake layers,  you'll also sprinkle a generous amount of toffee bits on top. Pop it in the fridge for a few hours, and then spread on the "icing on the cake": the ginger whipped cream. I didn't think ginger would taste very good in whipped cream, but it's absolutely heavenly.  Especially since it uses fresh ginger (I'm not sure how dried ginger would have tasted, but I'm definitely sticking to fresh when I make this whipped cream). After all those hours preparing this cake, and when you finally take a bite, it will taste like "all the wonderful flavors that come tumbling from a stocking: milk chocolate santas, gingerbread men, and buttery toffee candy."


You can find this spectacular recipe here.

Cinnamon Bun Cookies

 

 

Ahh...cinnamon buns.  There's nothing like them.  My personal favorite brand of cinnamon buns is a tie between Pillsbury Grands and Cinnabon.  I love the gooey textures of Grands, but I adore Cinnabon's cream cheese frosting.  I actually tried using Cinnabon's frosting on grands this morning, and the Grands didn't taste as good as they do with their frosting!  I was really surprised.  The Cinnabon frosting is much more delicate and less sweet than Grands' frosting.  I guess both brands just pair their frosting and cinnamon rolls so perfectly, that they shouldn't be changed.  The only thing that I think would make the best cinnamon roll is Grands with a home made cream cheese frosting (a little sweeter than Cinnabons).  I'll be sure to try it soon(:  But anyways...because of my love for cinnamon rolls (or buns..whatever you choose to call them), I saw a recipe for Cinnabun Cookies on allrecipes.com, found here, and I had to make them. I did make a few alterations that made them better, though.  I baked them for a party a few months ago, and everyone loved them. I've made them about four times since then, and I've now mastered the recipe.  My friend declares them the best cookies she's ever tasted.  And I made her a big batch of them for Christmas.  I added a glaze for experiencing a true cinnamon roll taste...and they are absolutely amazing. They look so pretty too!  I almost didn't want to give it to her because they were so perfect looking.  And the great thing is, you can have them for breakfast or dessert.  [These are definitely on my list for one of the best cookies I've ever made.]  A tall glass of milk on your side is a perfect compliment as well.


Yield: about 18 cookies


For the cookies: 

Ingredients:

• 1/4 cup butter, softened
• 1/4 cup shortening
• 1/2 cup light brown sugar
• 1/4 cup white sugar
• 1 eggs
• 1/2 tablespoon vanilla extract
• 1/2 tablespoon ground cinnamon
• 1.5 cups all-purpose flour
• 1 teaspoons baking powder
• 1/2 teaspoon salt
•  
• 1/4 cup brown sugar
• 2 tablespoons cup butter
• 1 teaspoon ground cinnamon

Directions:

1. In a large bowl, cream together the 1/4 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1/2 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour.
2. Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/4 cup brown sugar, 2 tablespoons of butter and 1 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.
3. On a lightly floured surface, roll out the dough to a 12x6 inch rectangle. Spread 2/3 of the cinnamon mixture over each rectangle. Roll it lengthwise into a log. Cut into 1 inch segments (I would highly recommend using unflavored dental floss...this makes it much easier). Use remaining filling to place a small dollop*** of the mixture onto the cookie sheet where each cookie will be placed, about every 3 inches. Place 1 cookie onto each dollop with the cut side down.
4. Bake for 8 to 10 minutes in the preheated oven. Quickly remove cookies from cookie sheet and gently place on cooling rack while they are still very hot to prevent them from sticking. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.  Let cool completely before frosting.

***I mean a very small dollop!  About half the size of your fingernail.  If you do it too big, it will expand too much and burn the cookie, and the cookie sheet.

For the frosting:

Ingredients:

1 tablespoon butter, melted

2 tablespoons hot milk

1 teaspoon vanilla

1 dash of allspice

1 cup powdered sugar (your may add more if you want it thicker)

Instructions:

1. Mix together all ingredients except the powdered sugar.

2. Gradually beat in the powdered sugar.  Mix well.

3. Spread on cooled cookies, or drizzle by squeezing through a zip-lock bag (cut a very tiny hole and squeeze through).

White Chocolate Pumpkin Cookies

This past Halloween, my family didn't have time to carve pumpkins, so I decided to use them to cook with instead.  This was the first year that I had ever used fresh pumpkin.  I heard from a lot of people that fresh pumpkin really does make a big difference in recipes, but I never bothered to try it....until this year that is.  This was the first recipe I made using fresh pumpkin, adapted from a Taste of Home Cookie Cookbook I have, and they turned out sooo delicious!!! These are probably my #1 favorite cookie recipe.  They are the most irresistible cookies I've ever eaten...it's seriously impossible to have just one.  The cookie dough is incredible also.  They remind me of pumpkin pie, but ten times better because they have chunks of white chocolate, crunchy pecans, and a melt-in-your-mouth glaze.  They're so moist and taste to-die-for even after the first day.  I brought these to a huge cross country banquet and they were one of the few desserts that were completely eaten.  All my friends asked for the recipe.  It's because of these cookies that they declared me the "master chef".  I even got an award to prove it.

Yield: about 4 1/2 dozen

Ingredients:

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup fresh pumpkin  (canned is fine too)
• 2 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice or ground cloves
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 package white chocolate chips
• 1 cup chopped pecans
• 
  BROWN SUGAR FROSTING:
• 1/2 cup packed brown sugar
• 3 tablespoons butter
• 1/4 cup milk
• 1-1/2 to 2 cups confectioners' sugar

Directions:

• 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. 
• 2. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips and pecans.
• 3. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until firm. Remove to wire racks to cool.
• 4. For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Spread over cooled cookies. 

Spice Cake Bars (low fat!)

     This is the best spice cake I've ever had.  There is absolutely nothing low-fat tasting about it.  I was seriously blown away when I had my first bite...I figured it would just be an average, low fat spice bread...nothing special about it - but boy was I wrong.  These were incredible!!!  Not only are they the best spice cake I've ever had, but they're the best cake bar as well.  They taste just like carrot cake but with out the carrots.  They're perfectly moist, and not spongy at all (like most low fat cakes).  The spices are balanced so well, and they make these bars have a fantastic flavor.  They don't even need frosting..you can just sprinkle them with confectioners sugar if you prefer.  But I would definitely recommend frosting.  On a scale from 1 to 10, the frosting transforms these already 10 rated bars to a 20.  I'm not exaggerating.  These are deadly good when still warm from the oven, and the frosting melts all over it.  Mmmm....I am definitely going to make these again very soon.

Yield: about 16 bars (1 9x13 inch pan)

Ingredients

• 1/4 cup butter or margarine, softened
• 2/3 cup brown sugar
• 1 egg
• 1 cup applesauce
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice or ground cloves
•  
• 1 1/2 cups confectioners' sugar
• 3 tablespoons margarine, melted
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and spices; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
3. Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.
4. In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.

Gingerbread Hot Chocolate

Tonight was a cold, winter, December night and my parents and I were watching the Grinch Stole Christmas.  Only one thing, and one thing only, can make this setting more cozy: hot chocolate.  Ahh...this hot cocoa recipe will send your taste buds through an aroma of wonderful holiday spices and creamy chocolate.  It turned out even better than I had hoped for and truly reminds you of gingerbread, since it uses the same spices.  My dad couldn't stop "Mmm"'ing.  And my mom wants it again tomorrow night.   It is now one of my favorite hot chocolate recipes, and I have made a lot of hot chocolate. This is the perfect holiday treat, and I hope you will happily sip it while watching Christmas movies like I did(:

Yield: 8 cups

Ingredients

• 1 cup sugar
• 1/4 cup unsweetened cocoa
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cardamom (optional)
• 3/4 teaspoon ground ginger
• 8 cups milk
• Garnish: whipped cream and/or marshmallows

Preparation

• 1. Whisk together first 4 ingredients in a medium sauce pan until blended; gradually whisk in milk.
• 2. Cook mixture over medium heat, stirring constantly, 20 minutes or until thoroughly heated. Keep warm on low. Garnish, if desired.