Calling all McDonald’s apple pie lovers!! These little guys take me straight back to my childhood and that sweet treat. This is totally a fun, easy recipe to make with your kids too.🍏
Begin with 2 green apples. Peel, core, and chop them into small pieces.
Add in 1/4C granulated sugar, 2tsp all-purpose flour, 2tsp fresh lemon juice, 1/2tsp ground cinnamon, and 1/4tsp salt.
Stir to combine and set aside. Roll out a pre-made (or homemade!) pie crust onto a lightly floured surface. Using a 3 inch cookie cutter, cut out 8 circles. Repeat with 3 additional crusts to total 32 mini crusts.
Lay 16 circles on a baking sheet lined with parchment paper. Begin spooning your mixture onto each one, making sure to leave enough room around the edges to seal it.
Whisk together 1 egg and 1tbl water. Trace around the outer edge with the egg wash, and gently press the top half all the way around. Use a fork to seal them.
Make tiny slits on the top of each pie and brush with the remaining egg wash.
Sprinkle with sugar and bake at 375 for 20-25 minutes until golden brown. Let them rest on the baking sheet for 30 minutes. Enjoy!!
Note – Next time I will add caramel and sea salt to these!😋
Fruit desserts are my absolute favorite kinds of dessert. Give me all the tarts, pies, and cobblers!! I like them warm with vanilla bean ice cream or chilled whipped cream melting over the top. Pure heaven.
My cousin AND another sweet neighbor brought me blueberries this year. Locally grown blueberries from one county over and the most delicious you can imagine. I could not resist attempting a cobbler. I am not a baker; I prefer the leniency of cooking, but I had to give it a try. I prayed this would turn out as decadent as I hoped. Guess what? It did!
Wash approximately 6 cups of blueberries and put into a large mixing bowl.
Sprinkle with 1/3C sugar, 1/3C brown sugar, 2.5tbl fresh lemon juice, 1tbl corn starch, and 1/2tsp cinnamon. Stir gently, let sit for 5 minutes and stir again. Pour into oval baking dish (~3 quart).
Whisk together 1.5C flour, 1/3C brown sugar, 1/3C sugar, 1.5tsp baking powder, and 1/2tsp salt. Chop up 1 stick of butter and using a Kitchen Aid mixer, combine the butter with the dry mixture until it becomes crumbly. Now pour in 1/3C boiling water and stir to combine.
I used my hands to press the dough evenly over the top of the blueberries.
Mix 2tbl sugar and 1tsp cinnamon together and sprinkle generously over the top.
Bake uncovered at 375 degrees for 40-45 minutes. Serve with ice cream or whipped cream. Try not to go back for seconds (or thirds!).
You know what makes shortbread taste even more delicious than it already does? Pecans and powdered sugar – LOTS of powdered sugar. I had never made these before but they have always been one of my favorite Christmas cookies. So easy and festive.
Using a Kitchenaid mixer: Begin by creaming together 2 sticks of softened butter and 1/2C powdered sugar. Once combined, add in 2tsp vanilla extract. Slowly add 1/4tsp salt, 2 cups of flour, and finally 1C chopped pecans.
Roll into 1 inch balls and place on ungreased cookie sheet. This makes about 30 cookies.
Bake at 325 degrees for 20 minutes. Roll them immediately in powdered sugar while they are still hot, and then a second time after they cool. Enjoy!
I decided to try something besides my infamous white chocolate chip cookies this year. Cooking comes much more naturally to me than baking, so I tend to keep things simple. I knew combining butter, brown sugar, and chocolate was basically fool proof, and I was right. My boys delivered all but a tiny bit to our neighbors yesterday to keep my indulgence at bay. Next time you need to whip something up for a holiday party that’s quick, super easy, and most likely you already have all of the ingredients, try this.
Begin by generously coating a foiled-lined baking sheet with nonstick spray. Now layer the entire pan with saltine crackers.
Melt 2 sticks of butter and a cup of brown sugar over medium heat. Once melted, bring the pot to a boil and stir quickly for 2 minutes. Pour the mixture over the crackers and even out with the back of a wooden spoon.
Bake at 350 for 5 minutes. Remove and top with chocolate chips.
Pop back in the oven for 3 minutes. Remove and spread chocolate evenly over the crackers.
This is where you can let your Littles help by decorating with M&Ms, sprinkles, colored sugar, etc.
Run a sharp knife along the sides of the crackers and then refrigerate until the chocolate has hardened. Enjoy!
In honor of National Chocolate Chip Cookie Day, I feel like I should share the last “chip” recipe you’ll ever need. I say “chip” because I have made these with milk chocolate, toffee, mint, peanut butter, and white chocolate chips and all are heavenly.
I use my Kitchenaid Mixer but I think you could possibly get away with using a decent hand mixer.
Begin by sifting 2 cups minus 2 tablespoons of cake flour, 1 & 2/3 cups bread flour, 1.25 teaspoons baking soda, 1.5 teaspoons baking powder, & 1.5 teaspoons coarse salt. Set aside.
With paddle attachment cream together 2.5 sticks unsalted butter (room temp), 1 cup plus 2 tablespoons granulated sugar, & 1.25 cups light brown sugar until light and fluffy – approximately 5 minutes.
Reduce speed and add 2 eggs & 2 teaspoons of vanilla extract.
Slowly add dry ingredients and mix until combined. Fold in your chips.
Refrigerate for 24-36 hours – DO NOT SKIP THIS STEP.
When ready, drop by the spoonful and bake at 350 for 10-12 minutes – Cool on a wire rack.
You will be the hit of the bake sale, the cookie swap, & the neighborhood Christmas party. You are welcome!🍪
I am not someone who has a huge sweet tooth. I don’t have to have dessert every day, but when the mood strikes, it’s game on. These Twix bars are not only super easy, they are DELICIOUS.
Coat a 9×13 baking dish with nonstick spray. Using a hand mixer beat 1 cup of salted butter until soft. Add in 1 teaspoon salt, 2 teaspoons sugar, and 1 cup powdered sugar. Beat until smooth. Add 2 cups of flour and carefully combine. Using your hands, press dough out evenly into your baking dish. Bake at 300 degrees for 35 minutes. Let cool completely.
Melt 2 bags of caramel squares (2.5 cups) and 3 tablespoons of heavy cream in a microwave safe bowl for 3 minutes on high heat. Make sure to stop and stir each minute or so.
Pour the caramel over the cooled crust and spread evenly. Let cool in the fridge for 20 minutes.
Melt 2 cups of milk chocolate chips in the microwave for 2 minutes (stir after the first minute). Pour over the caramel and spread evenly.