Dessert
This cake was loved by all! Easy to make and packed with apples, walnuts and golden raisins. This lasted less than 24 hours in my house, everyone was going back for more. You can serve this with ice cream or have a bite in the morning with your coffee! There is no better time to make this cake while apple season is in full swing!
INGREDIENTS
3 cups flour
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored and chopped apples. I used a combination of Granny Smith and MacIntosh
1 cup chopped walnuts
1 cup golden raisins
Optional
Vanilla ice cream for serving
DIRECTIONS
Preheat oven to 350 degrees. Grease a nine inch bundt pan with non-stick baking spray. Beat the oil and sugar together in a mixer with a paddle attachment. After it’s well mixed 4-5 minutes, add the eggs and beat until mixture is creamy. In a large bowl sift the 3 cups of flour with salt, cinnamon and baking soda. Stir into the batter a little at a time. Add vanilla, apples, walnuts and raisins and stir until combined. Transfer the batter into your prepared pan and bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out to a plate. Serve at room temperature with ice cream if desired!
Enjoy!
We have all seen the original cracker candy that has been around for awhile. This is a slightly different version, but also just as tasty and will be a great gift to give over the holidays! I shared this with a number of people and everyone said the same thing. DELICIOUS! This is simple and delicious!
INGREDIENTS
1 package of honey graham crackers
3 almond Hershey bars, broken into pieces
2 sticks of butter
1 cup sugar of brown sugar
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish and place the graham cracker sheets in a single layer covering the bottom of the pan. Add the butter to a saucepan and cook over medium heat melting the butter. Add the brown sugar and pecans mixing until brown sugar is completely dissolved, bring the mixture to a boil and continue to boil and stir for five minutes. Pour mixture over the graham crackers covering all the the crackers.
Bake 7 – 8 minutes or until the edges are bubbling. While the bars are baking unwrap and break the candy bars into pieces. Remove the bars from oven, turn oven OFF. Layer the chocolate pieces on top,of the bars and place back into the oven (still turned off) for one to two minutes. Remove bars from oven and spread the melted chocolate in an even layer over the bars. Place in fridge to cool and firm, about an hour. Remove from fridge and cut into pieces.
Enjoy!
These cookies are fabulous! They are a favorite to everyone who had a chance to try them. They lasted less than 24 hours in my house. I did share some as a gift for a very special group of doctors and nurses, they also loved them! These cookies are a soft cookie that are rolled in a mixture of cinnamon and sugar. I have a request to make them again ASAP!
NOTE– This recipe makes about 40 cookies.
If you are having trouble finding the cinnamon chips check Walmart, some of the other grocery stores don’t carry them or only carry them seasonally.
INGREDIENTS
1 cup unsalted butter
1/2 cup packed light brown sugar
2 cups granulated sugar, divided
2 teaspoons vanilla extract
3/4 cup pumpkin Purée
3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 teaspoons ground cinnamon, divided
2 teaspoons pumpkin pie spice
1 cup plus 1/3 cup cinnamon chips
DIRECTIONS
Melt the butter in the microwave and let cool slightly. In a medium bowl, whisk the melted butter, brown sugar, and 1 cup of the granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth and set aside. In a large bowl whisk the flour, salt, baking soda, baking powder, pumpkin pie spice and 3 teaspoons of cinnamon. Pour the wet ingredients into the dry ingredients a little at a time mixing to combine as you go. The dough will be very soft. Fold in the cinnamon chips evenly, dispersing them in the dough. Cover the dough and chill for 30 minutes, chilling is a must don’t skip this step! Take the dough out of the refrigerator and preheat oven to 350 degrees. Spray two baking sheets lightly with non-stick spray. In a separate bowl combine the remaining granulated sugar and cinnamon together mixing well to combine. Roll about 1 1/2 tablespoons of dough into a ball and roll the ball in the cinnamon sugar mixture, place on your baking sheet and slight push down on the dough to flatten it. When the baking sheets are filled, bake the cookies for 8-10 minutes (mine took 9 minutes) the cookies will look soft and under baked…but trust me take them out for a moist cookie. Remove from the oven and allow the cookies to cool for ten minutes on the pan before removing to cool on a cooling rack. Let cookies cool for an hour before enjoying (this is the hard part of the recipe) continue rolling, flattening and baking until all of the dough has been used.
NOTE– Cookies will stay fresh covered at room temperature for up to one week. You can make the dough and chill in the fridge for up to 3 days but when getting ready to make allow the dough to come to room temperature before handling.
Enjoy!
This week is all about pumpkin! I have two fantastic recipes for you. Both of which pumpkin lovers and pumpkin haters both LOVED! This recipe is super simple and makes a 9 x 13 pan so this would be great for your Halloween party or any fall gathering! This cake is not super sweet, so I definitely recommend some whipped topping to finish it off!
INGREDIENTS
1 package of angel food cake mix
1 (15 oz.) can of pumpkin purée
2 teaspoons of pumpkin spice
1 cup of water
Whipped cream or Cool Whip
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish and set aside. Mix all of the ingredients together until well combined. Pour into prepared baking dish and bake according to package directions. My cake took 28 minutes. Cool completely and top with whipped cream or Cool Whip and serve.
Enjoy!
This recipe was found at www.thegirlwhoateeverything.com
This is another fantastic recipe from Pinterest. This was sweet, full of milk chocolate, white chocolate and a chocolate chip cookie crust! This can be made with many different combinations of chocolate chips. Peanut butter chips, coconut, pecans or other nuts! This is a definite “make it your way” kind of recipe. We really enjoyed this combination and it became an instant favorite!
INGREDIENTS
8.5 ounces of prepared cookie dough, (I used the Pillsbury roll) softened to room temp. For easier forming
3/4 white chocolate chips
3/4 semi sweet chocolate chips
3/4 toffee bits
3/4 chopped pecans
2/3 cup sweetened condensed milk
DIRECTIONS
Preheat oven to 350 degrees. Line a 9 x 9 square pan with foil and lightly spray with non-stick spray. Press cookie dough onto the bottom of the prepared pan. Sprinkle all of the chocolate chips, toffee bits and nuts evenly over the cookie dough crust. Pour sweetened condensed milk evenly over the top. Bake 25-27 minutes until edges are golden brown and the center looks somewhat firm. Cool completely before cutting into bars (waiting is the most difficult part!) Store in an airtight container.
Enjoy!
