Recipe: Apple Dumplings

I have been wanting to make Apple Dumplings for some time now when I saw the recipe posted on The Pioneer Woman's blog several years ago.  I finally had the opportunity to do so and OMG!  Why....why....did it take so long for me to do so is beyond me.  These dumplings are so beyond good...they are warm and comforting yummy good.  The only change that I made to the original recipe was replacing the Mountain Dew with Sprite.  Come Fall, I will be making these again...and again....and again....

Enjoy!

Apple Dumplings

by Ree Drummond/The Pioneer Woman

6029743

Ingredients

• 2 whole Granny Smith apples
• 2-8 oz cans crescent rolls
• 2 sticks butter
• 1 1/2 cups sugar
• 1 tsp vanilla
• cinnamon, to taste
• 1-12 oz can lemon lime soda (Sprite)

Instructions

1. Preheat oven to 350 degrees.
2. Generously butter a 9x13" pan.
3. Peel and core apples.
4. Cut each apple into 8 slices each.
5. Roll each apple slice in a crescent roll.
6. Melt butter, then add sugar and barely stir.
7. Add vanilla, stir and pour entire mixture over apples.
8. Pour lemon lime soda around the edges of the pan.
9. Sprinkle with cinnamon and bake for 40 minutes.
10. Serve with ice cream and sauce from the pan.

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*I Heart Naptime: Sundae Scoop
*Nifty Thrifty Things: Nifty Thrifty Sunday
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sunday
*Everyday Mom's Meal: Church Supper
*Mrs Happy Homemaker: Makin' You Crave Monday
*Inside BruCrew Life: Trick or Treat Tuesday
 

Recipe: Fudgy Chocolate Chip Toffee Bars

OMG!  These are the most rich chocolaty yummy delightful goodness that I have ever put in my mouth.  These are not for the faint of heart or for those on a diet.  These are "I have had a bad day and I am going to stuff these in my face to make it go away" bars.  This is what you make your BFF when she needs to vent to you bars. These bars have graham crackers, chocolate chip cookie dough, chocolate chips and sweetened condensed milk.  See what I mean...not for dieters!   

So, make these and savor every single bite but don't blame me when you get on the scale the next day and see the five pounds you gained.  

Enjoy!

Fudgy Chocolate Chip Toffee Bars

by Pillsbury

6027740

Ingredients

• 1/2 cup butter, melted
• 2 cups graham cracker crumbs (32 squares)
• 1 bag toffee bits (1 1/2 cups)
• 1 roll refrigerated chocolate chip cookies
• 1 bag semi-sweet chocolate baking chips (2 cups)
• 1 can (14 oz) sweetened condensed milk
• 1 tbsp butter
• 1 tsp vanilla

Instructions

1. Heat oven to 350 degrees. (325 degrees for dark or nonstick pan).
2. Spray bottom only of 13x9-inch pan with non-stick cooking spray.
3. In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits.
4. Press mixture evenly in bottom of pan.
5. Refrigerate about 15 minutes or until firm.
6. Meanwhile, let cookie dough stand at room temperature 10 minutes to soften.
7. In a saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth.
8. Remove from heat; stir in vanilla.
9. Spread mixture over cracker crust.
10. In medium bowl, break up cookie dough.
11. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended.
12. Crumble mixture evenly over chocolate layer.
13. Sprinkle with remaining 3/4 cup toffee bits.
14. Bake 25 to 35 minutes or until golden brown.
15. Cool completely, about 2 hours.
16. For a firmer bar, refrigerate 30 minutes longer.
17. For bars, cut into 8 rows by 4 rows.

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*Simply Sweet Home: Friday Favorites
*Alli 'n Sons: Sweet Tooth Friday
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Stuff and Nonsense: Friday's Unfolded
*Happy Hour Projects: Happy Hour Friday
*Blissful and Domestic: Feature Friday 
*Raising Oranges: Handmade 52
*Rattlebridge Farm: Foodie Friday
*Gingerbread: Sweet Saturday
*Sweet as Sugar Cookies: Sweets for a Saturday
*Country Momma Cooks: Link and Greet
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sundays

*Mrs Happy Homemaker: Makin' You Crave Monday
*My Sweet and Savory: Meatless Monday
*The Southern Institute: Creative Me
*diy home sweet home: More the Merrier
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me With Love: Mix It Up Monday
*Marvelously Messy: A Marvelous Mess
*Keeping it Simple: Motivate Me Monday
*Beyer Beware: Hunk of Meat Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*BruCrew Life: Trick or Treat Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*33 Shades of Green: Tasty Tuesday
*Reasons to Skip the Housework: Tuesday Time Out
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking Time Thusday 

Recipe: Quick and Easy Berry Cobbler

I was recently looking for a quick cobbler to make for our first cookout of the summer.  I have a peach cobbler recipe that I love, my mom's Peach Cobbler, but I didn't have any peaches available.  When I came across this recipe on Pinterest, I couldn't believe it only took four ingredients.  That's right....four ingredients!  Four ingredients that make the most wonderful berry cobbler...especially when a scoop (or two) of vanilla ice cream is added on top!


I have already made this cobbler twice.  It is just that good.  The first cobbler I made was with wild cherries and strawberries.  The second cobbler was with strawberries and blackberries.  Both were super good, but I really liked the cherries/strawberries best.


Enjoy!

Quick and Easy Berry Cobbler

{Jennifer/Living a Changed Life}

6023248

Ingredients

• 2-14 oz bags frozen berries (I used cherries and strawberries)
• 1 box white or yellow cake mix
• 1 can lemon/lime soda

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9x13" pan with non-stick spray.
3. Place the frozen berries in the pan.
4. Sprinkle the cake mix over the berries, covering the berries completely with the mix.
5. Pour the soda over the cake mix. DO NOT STIR.
6. Place in the oven and cook for about 30 minutes or until golden brown.

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*Simply Sweet Home: Friday Favorites
*Alli-n-Sons: Sweet Tooth Friday
*Bacon Time with the Hungry Hungry Hippo:  Anything Goes
*It's a Hodgepodge Life: It's a Hodgepodge Friday
*Rattlebridge Farm: Foodie Friday
*Stuff and Nonsense: Fridays Unfolded
*Happy Hour Projects: Happy Hour Friday
*Gingerbread Handmade: Sweet Saturday
*Country Momma Cooks: Link and Greet
*Sweet as Sugar Cookies: Sweets for a Saturday
*Petite Hermine: Sunday Linky Party
*Everyday Mom's Meals: Church Supper
*Addicted to Recipes: Scrumptious Sunday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*Boogieboard Cottage: Masterpiece Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*A Southern Fairytale: Mouthwatering Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*Crazy for Crust: Crazy Sweet Tuesday
*Lady Behind the Curtain: Cast Party Wednesday
*Bizzy Bakes: Recipe Box
*Talking Dollar and Cents: Sweet Temptations
*Miz Helen's Country Cottage: Full Plate Thursday

Recipe: Strawberry Cupcakes

We love celebrating birthdays in our house.  My girls especially like to celebrate their teacher's birthdays so when one of our teachers had a birthday last month, I made some strawberry cupcakes.  I have seen several blogs that have made these adorable roses on cakes and cupcakes.  They appeared to be so daunting, but after looking at this blog, I realized I was being a big baby and they were really easy.  

I could have also gone the easy route and made the cupcakes from a box mix, but I wanted up my game. I used this recipe that I found on the blog, Apron of Grace, that I had pinned a while back and I am so glad that I found it.  It is a bit more work than just throwing it together from the box, but it is worth it.  I actually had a small bag of frozen strawberries that I put in a saucepan and reduced down to a thick yummy juice.  I smashed the strawberries with a fork and left them a bit on the chunky side.  I also decided to skip adding the red food coloring which made by cupcakes a pale pink, which I loved.  If you want a bright pink, then add the red food coloring.

I made enough cupcakes for all the teachers and students in the third grade.  My kids loved the cupcakes and I was so glad that I tried something new.  I will be decorating all kinds of cupcakes and cakes with this new rose technique.  I think a beautiful cake decorated with all roses for Mother's Day would be so beautiful.

Enjoy!

Strawberry Cupcakes

{original recipe by Apron of Grace}

6019077

Ingredients

For the Cupcakes

• 1 cup butter, room temperature
• 2 1/2 cups sugar
• 2 egg yolks
• 5 egg whites
• 1 tsp vanilla extract
• 1 tsp red food coloring
• 1 1/4 cups pureed strawberries
• 3 cups cake flour, sifted
• 1 tsp baking powder
• 1 tsp baking soda
• pinch salt
• 1 cup buttermilk

For the Frosting

• 1 - 8oz pkg cream cheese, room temperature
• 1/2 cup butter, room temperature
• 1/3 cup half and half/whipping cream
• 1 tsp vanilla
• 1 tsp red food coloring
• 1 lb. powdered sugar

Instructions

For the Cupcakes

1. Preheat oven to 350 degrees.
2. Line cupcake tin with liners.
3. In a medium bowl, beat butter with sugar for 3 minutes.
4. Add egg yolks one at a time, then the vanilla, food coloring and strawberries, beat for another 3 minutes.
5. Sift dry ingredients and add to butter/egg mixture alternately with buttermilk, beginning and ending with the dry ingredients., mixing just till combined.
6. In another bowl and clean beaters, beat egg whites till stiff and add in an increment of 3 to cake batter, being sure to fold in thoroughly but gently.
7. Bake for 12 to 18 minutes for cupcakes and 20-25 minutes for 9 inch round cake pans.
8. Remove from oven and allow to cool completely before frosting.

For the Frosting

1. In a medium bowl, add cream cheese and butter, whip till light and creamy, about 3 minutes.
2. Add liquids and blend.
3. Slowly add powdered sugar while mixing.
4. At this point you may need to add more powdered sugar. You are trying to achieve a medium stiff consistency. Whip for several minutes.

To Make the Roses

1. Using a 1M tip, fill the pastry bag with frosting. 
2. To make your rose, start in the center, then slowly move your tip in a circle around the center point.

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*My Sweet and Savory: My Meatless Monday
*The Southern Institute: Creative Me Link Up
*Boogieboard Cottage: Masterpiece Monday
*Mrs. Happy Homemaker: Makin' You Crave Monday
*11th Heaven's Homemaker Monday: Homemaker Monday
*The Sweet Spot: Recipe Party Time
*Talking Dollar and Cents: Muffin Monday
*DIY Home Sweet Home: More the Merrier
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me with Love: Mix It Up Monday
*Delightfully Dowling: Mangia Monday
*A Southern Fairytale: Mouthwatering Monday
*Marvelously Messy: A Marvelous Mess
*Sumo's Sweet Stuff: Market Yourself Monday
*Skip To My Lou: Made By You Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*Mandy's Recipe Box: Totally Tasty Tuesday
*Hoosier Homemade: Cupcake Tuesday
*33 Shades of Green: Tasty Tuesday
*Permanent Posies: Tuesday's Tasty Tidbits
*Reasons to Skip the Housework:  Tuesday Time Out
*Chef in Training: Tuesday Talent Show
*BruCrew Life: Treak or Treat Tuesday
*From Mess Hall to Bistro: Made From Scratch Tuesday
*Sweetology: Tea Party Tuesday
*Crazy for Crust: Crazy Sweet Tuesday
*Two Maids a Milking: 2 Maids a Baking
*Bizzy Bakes: Bake with Bizzy
*Talking Dollar and Cents: Sweet Tempations
*Miz Helen's Country Cottage: Full Plate Thursday
*A Little Nosh: Tastetastic Thursday
*Something Swanky: Sweet Treat Friday
*Alli-n-Sons: Sweet Tooth Friday
*Food Corner: Decorating Challenge

Crazy Cooking Challenge: Coca-Cola Fudge Cake

It's that time again...Crazy Cooking Challenge time!  This month the challenge is chocolate cake....yummy!  I really wanted to try something different so I searched and searched.  My search came up with all kinds of interesting chocolate cake recipes.  I almost made a Nutella chocolate cake but I ended up making this most delicious cake recipe on The Red Kitchen Project blog. It is a copycat of the cake served at Cracker Barrel.  I have not had the cake there because I am always stuffed after eating their yummy goodness but this cake will be tried the next time I eat there.

My family loved this cake!  It was rich, moist and very chocolaty.  I made the cake in a 9x13" pan.  When the cake came out of the oven and cooled a bit, I took a lollipop stick and poked lots of holes in it.  I then poured the icing over the cake and allowed it to sit overnight.  When I cut into the cake, there was a nice fudge-like bottom to the cake from the icing seeping through the holes.

I will be making this cake again because it was just that good.  Enjoy!

Coca-Cola Fudge Cake

{adapted from the original recipe by The Red Kitchen Project}

6016769

Ingredients

Cake

• 1/2 cup buttermilk
• 1 cup coca-cola
• 2 cups AP flour
• t tsp baking soda
• 1 cup butter, softened
• 2 tsp vanilla
• 1/2 cup cocoa powder
• 2 eggs
• 3/4 cup chocolate chips
• 3/4 cup mini marshmallows

Frosting

• 1/2 cup butter
• 1/2 cup coca-cola
• 1/3 cup cocoa powder
• 1/2 cup chocolate chips
• 3 cups powdered sugar
• 1 tsp vanilla

Instructions

Cake

1. Preheat the oven to 350 degrees.
2. Spray a 9x13" pan with non-stick spray.
3. In separate measuring cups, measure the buttermilk and soda. Once the foam from the soda has dissipated, combine the two and set aside.
4. In a small bowl, whisk together flour and baking soda; set aside.
5. In a mixing bowl, beat the butter and sugar until light and fluffy.
6. Add the vanilla and cocoa powder and beat until combined.
7. Add the eggs and slowly add the buttermilk and soda, beating until well mixed.
8. Add the dry ingredients and mix just until incorporated.
9. With a spoon or spatula, fold the marshmallows and chocolate chips into the batter.
10. Pour the batter into the prepared pan and bake for 30 to 35 minutes or until the center is no longer "jiggly."
11. Remove from oven and allow to cool at least 20 minutes before frosting.
12. Using a skewer or lollipop stick, poke lot of holes in the cake.

Frosting

1. Combine butter, soda, cocoa powder and chocolate chips in a saucepan over low heat; stirring constantly.
2. Once the chocolate is melted, add the powdered sugar one cup at a time, stirring well until blended.
3. Pour the warm frosting over the cake and allow to set for 30 minutes, preferably overnight.

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*Dining with Debbie: What's Cooking Wednesday
*This Chick Cooks: These Chicks Cooked
*Bizzy Bakes: Bake with Bizzy
*Crazy for Crust: Crazy Sweet Tuesday
*From Mess Hall to Bistro: Made from Scratch Tuesday
*It's A Keeper: It's A Keeper Thursday
*Talking Dollar and Cents: Sweet Temptations
*Momnivore's Dilemma: Creative Juice Thursday
*Miz Helen's Country Cottage: Full Plate Thursday
*Somewhat Simple: Strut Your Stuff
*Something Swanky: Sweet Treat Thursday
*A Glimpse Inside: Catch a Glimpse
*Mom on Timeout: Taking a Timeout Thursday
*A Creative Princess: It's a Party
*Simply Sweet Home: Friday Favorites
*Alli-n-sons: Sweet Tooth Friday
*Happy Hour Project: Freestyle Friday
*A Little Nosh: Tastetastic Thursday
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*Rattlebridge Farm: Foodie Friday
*Gingerbread: Sweet Saturday
*Raising Oranges: Handmade 52
*A Well-Seasoned Life: Sweet Indulgences Sunday
*I Heart Naptime: Sundae Scoop
*Nifty Thrifty Things: Nifty Thrifty Sunday
*Simply Klassic Home: Simply Klassic Sunday
*Flamingo Toes: Think Pink Sundays
*Everyday Mom's Meals: Church Supper 
*Two Maids a Milking: Two Maids a Baking