Apple Cinnamon Bread

 

You won't find any tricks here today...only treats!  Hopefully your costumes are ready and bowls of candy wait by the front door in preparation for tonight's festivities.

I've seriously been craving something baked with apples and cinnamon lately, thanks to the arrival of my very favorite season.  Fall, I heart you.

This bread was fabulous.  It was perfectly sweet, packed with fresh apples and delightfully cinnamon-y.  It's easy to make and will infuse your entire home with delicious wafts of goodness.

I repeat, delicious wafts of goodness, people.  :)

It was hard for us to wait until the photos were taken before devouring this loaf.  You'll love it, too!  The next time I bake this (and there WILL be a next time!) I'm thinking about mixing the apples throughout the batter before it goes into the loaf pan, and then using the technique below to create the cinnamon/sugar swirl.  I think the bread would be equally fantastic with apples throughout, instead of just in the middle and on top.

Happy Halloween!

Bon Appetit, my friends.

Apple Cinnamon Bread
Adapted from:  The Happier Homemaker

Ingredients:
½ cup packed brown sugar
1½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter, softened
2 eggs
2 teaspoons vanilla extract
1½ cups all-purpose flour
1½ teaspoons baking powder
½ cup milk
2 large apples, peeled and finely chopped

Directions:
Preheat oven to 350 degrees.  Grease and flour a 9 x 5-inch loaf pan.

Mix brown sugar and cinnamon together in a bowl and set aside.  In a stand mixer, combine white sugar and butter until smooth.  Add eggs and vanilla and continue to beat on medium speed until combined.  Add flour and baking powder, then milk.   

Pour half the batter into the prepared pan.  Cover with half of the apples, patting apples into batter with the back of a spoon.  Sprinkle with half of the sugar and cinnamon mixture.
 
Pour the remaining batter over the apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.  Pat topping into the batter with the back of a large spoon.
 
Bake for 50-60 minutes or until toothpick inserted in the middle of the loaf comes out clean.

Giada's Lemon Bundt Cake with Chocolate Glaze and Candied Lemon

Ahh, the joys of baking.  It's my therapy.  :)

Today, I'm bringing you a gorgeous, mouth-watering concoction that you will love.  This beautiful, lemon-flavored bundt cake is smothered in a delectable chocolate glaze that falls over the edges and wraps the entire cake in an oozy, goozy hug.  The cake itself is studded with little bits of candied lemons that give it both a satisfying and surprising twist with each bite.

This cake is so unexpected, thanks to the lemon.  Yet, somehow, the flavors are perfect together.  The addition of buttermilk in the cake batter helps to keep it moist and lends a wonderful texture.  I love baking with buttermilk and substitute it into all kinds of recipes whenever I can.  

Although the recipe might seem a little long, I promise it's not complicated.  It would be an ideal baking session for a lazy weekend afternoon, when you can take your time and enjoy the process.  A few tips to keep in mind would be to not cut the lemon slices too thin, and don't cook them longer than the recipe calls for. 

This cake was a big hit around our house, and I'll definitely be making this little gem again.

Bon Appetit, my friends!  :)

Lemon Bundt Cake with Chocolate Glaze and Candied Lemon
Adapted from:  Giada De Laurentiis

Ingredients:
Candied Lemon:

1 1/2 cups sugar
1 1/2 cups water
2 lemons, sliced into 1/4-inch-thick rounds

Cake:
Nonstick vegetable oil spray
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice (about 2 lemons)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt

Chocolate Glaze:
1/2 cup bittersweet chocolate chips
1/2 cup whipping cream

Directions:

For the candied lemon: Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the lemon slices and simmer until tender, 5 to 8 minutes. Transfer to a wire rack to drain. Let cool to room temperature, about 15 minutes. Finely chop the candied lemon slices. Set aside.

For the cake: Preheat the oven to 350 degrees F. Lightly spray a nonstick Bundt pan with vegetable spray.

In a stand mixer fitted with a paddle attachment or using a hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed. On low speed, slowly add the buttermilk and the vanilla. Stop the mixer, add the lemon zest and juice, and mix to incorporate. With the mixer on low, add the flour, one cup at a time, until combined. Finally, add the baking powder, baking soda and salt. Raise to medium speed and mix for 1 minute, until the batter is fluffy and smooth. Mix in the chopped candied lemons. With a spatula or wooden spoon, transfer the batter to the prepared Bundt pan and smooth out the top. Set the pan on the middle rack of the oven and bake until golden and a cake tester comes out clean, about 50 minutes. Let the cake cool on a wire rack for 30 minutes before turning it out onto a plate.

For the glaze: Place the chocolate chips in a medium bowl. Bring the cream to a simmer in a small saucepan over medium-high heat. Once bubbles have formed around the edges of the cream, pour it over the chocolate. Whisk the cream and chocolate together until smooth. Pour the glaze over the Bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake.

Candied Lemon Slices

#SaveTheBiscuit - Just Peachy Shortcake with Toasted Pecans & Maple Drizzle

Who's ready for some more biscuit deliciousness???  This recipe is one of my personal favorites when it comes to desserts that are perfect for the upcoming spring and summer season.  It's my take on a traditional shortcake.  Sky-high buttermilk biscuits take the place of the usual shortcake, and juicy peaches mixed with a little brown sugar make a mouth-watering filling.  Freshly whipped cream, a drizzle of maple syrup and toasted pecans take this dessert to stellar status.

Recently, I shared the news that my blog had been featured in Wiregrass Living magazine.  This recipe was one of the dishes in my feature.  It's definitely a hit around our house.   In fact, I have a confession to make - After photographing this dish, I unashamedly devoured the.whole.thing.  I mean, I couldn't let such a beautiful thing go to complete waste!?!  Shhh...Don't tell anyone.  ;)  A girl's gotta indulge every now and then.

I know that fresh peaches aren't always easy to come by this time of year, so a bag of sliced, frozen peaches would make a fine substitute if you're in a pinch.  Just defrost and proceed as written.  This entire recipe comes together quickly and the steps are super easy.

Here in the south, we southerners are serious about our homemade biscuits.  There's a debate about whether using salted butter or shortening is better when it comes to this topic.  I've always been a firm believer in butter, until very recently.  The past few times I've made biscuits, I only had shortening on-hand...no butter to be found.  I'm slowly becoming a shortening believer.  My biscuits came out mile-high and were super light and flaky. I've also perfected my kneading method and fold over the dough several times while kneading.  This helps to create beautiful layers.

This is the 3rd installment of my #savethebiscuit series, in which I've partnered with the nice folks at White Lily flour.

Bon Appetit, my friends!

"Just Peachy" Shortcake with Toasted Pecans, Buttermilk Biscuits & Maple Drizzle
Serves 5-6

Ingredients:

6 large peaches, peeled and sliced into wedges

3 Tbsp light brown sugar

1 cup chopped pecans

2 cups self-rising flour, preferably White Lily

1/4 cup cold, salted butter OR vegetable shortening, cut into cubes

3/4 cup cold buttermilk

1 1/2 cups heavy whipping cream

1 Tbsp white sugar

1/2 tsp vanilla extract

Pure maple syrup

Directions:
For the peaches:

Mix together the sliced peaches and brown sugar in a medium bowl.  Let the mixture stand for at least 1 hour, stirring occasionally.

For the pecans:

Preheat the oven to 375 degrees F.  Place the pecans on a baking sheet in a single layer and bake for 5-7 minutes, or until lightly toasted and fragrant.  Set to the side.To make the biscuits:

Increase oven temperature to 500 degrees F.  Line a baking sheet with a silicone mat or coat with no-stick cooking spray.

Pour flour into a large bowl.  Using a pastry blender, cut 1/4 cup cold butter (or shortening) into the flour until butter pieces are the size of peas.  Slowly blend in buttermilk using a fork, just until dough begins to come together, being careful not to over-mix.

Turn dough out onto a lightly floured work surface and very gently knead the dough 2-3 times, just enough to bring it together.  Pat or roll the dough into a 1/2-inch thick disc.  Cut biscuits using a floured 3-inch biscuit cutter, being careful not to twist as you cut.  Repeat until all dough is used.

Place the biscuits on the prepared baking sheet, so that they are almost touching.  Bake in the preheated oven for 8-10 minutes, or until golden brown.

For the whipped cream:

While the biscuits are baking, combine the heavy whipping cream, white sugar and vanilla extract in the bowl of a stand mixer.  With the whisk attachment, beat on medium speed until soft peaks form.

To assemble:

Cut each biscuit in half and place a heaping spoonful of the peaches over each biscuit bottom.  Next, add a generous dollop of the whipped cream, followed by a sprinkling of toasted pecans.  Top with the crown of each biscuit, and finish with a drizzle of  maple syrup.  Garnish with extra chopped pecans, if desired.

#SaveTheBiscuit - Caramel Pecan Biscuit Bake

What do you get when you combine the ooey-gooey goodness of a cinnamon roll with the light and fluffy, melt-in-your-mouth amazing-ness of a buttermilk biscuit?

Well, this Caramel Pecan Biscuit Bake, of course.

My mouth is watering right about now, just remembering that wonderful first bite of this concoction.  You might be wondering what a "biscuit bake" is.  I had never made one, and really had never heard of one, until recently.  You basically make an easy biscuit dough and press it into the bottom of an 8x8 inch dish.  Next, it's topped with a heavenly mixture of yumminess, which in this case turned out to be melted butter, syrup, brown sugar, chopped pecans and plenty of cinnamon.  

Um, yes PLEASE!

I was surprised at how high the biscuit dough rose during baking.  I kind of assumed that the topping mixture would weigh it down a little.  Boy, was I wrong. 

The first bite is undoubtedly the best.  Trust me, you won't be able to let this cool long enough to allow each piece to come out of the baking dish in a perfect square.  It's wonderfully messy and seriously melts in your mouth.  The more it cools, the more it will hold its shape.

The weekend will be here before you know it, and that's the perfect time to treat your family to this incredible treat.  Weekend mornings always meant big home-cooked breakfasts around our house growing up.  My mom made mounds of scrambled eggs, grits, bacon, and bread of some sort - either biscuits or toast.  My dad would pile a mountain of grits and eggs onto his plate so high you'd only see the outside rim of his plate!  Thanks in part to this recipe, last Sunday morning was one of those blissfully lazy mornings that just make your heart smile.

This is the second installment of my #savethebiscuit series, in which I've partnered with the nice folks at White Lily flour.  This recipe is a really cool way to incorporate biscuit dough into your repertoire in a new and exciting way.  I'm already brain-storming ideas of what to top my next Biscuit Bake with...Oh, the possibilities!  Seriously...I'm sort of in love with the whole concept.

If you're looking for more breakfast recipe ideas, White Lily has a great selection HERE.

Bon Appetit, my friends!

Caramel Pecan Biscuit Bake
Source:  whitelily.com

Ingredients:
Crisco Original No-Stick Cooking Spray

Topping:
1/2 cup melted butter
1/2 cup Hungry Jack Butter Flavored Syrup
1/2 cup firmly packed brown sugar
1/2 cup coarsely chopped pecans
1  1/2 teaspoons ground cinnamon

Dough:
2 cups White Lily Enriched Bleached Self-Rising Flour
1/4 cup Crisco All-Vegetable Shortening, chilled
2/3 cup buttermilk
1/3 cup Pillsbury Whipped Supreme Cream Cheese Flavored Frosting
Instructions:
Heat oven to 400º F. Lightly spray 8 x 8 x 2-inch baking dish with no-stick cooking spray. Combine butter, syrup, brown sugar, pecans and cinnamon in medium bowl. Set aside.

Place flour in a large bowl. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl.

Press dough into bottom of prepared baking dish with floured hands. Pour butter mixture over dough. Bake 15 to 18 minutes, or until dough rises and edges are golden brown. Place on cooling rack.

Heat cream cheese frosting in microwave safe bowl 15 to 20 seconds or until melted. Stir. Drizzle over biscuit bake. Cool 10 minutes. Serve warm.

Grandmother Paula's Red Velvet Cake

Can you feel it?  The Christmas spirit, that is??

This time of year is magical.  My parents and grandparents made this time of year so special and unforgettable growing up.  From hearing Santa on the roof, to spotting Rudolph's shining red nose in the Christmas Eve sky, to impatiently waiting at the top of the stairs with my little sisters on Christmas morning, waiting until we were given the go-ahead to come scrambling down the stairs to see what goodies Santa had brought.

Even as an adult, those memories make this time of year just as special.

As I sit here illuminated by the glow of the Christmas tree lights, I'm thankful for the blessings that have come my way.  Among all the holiday shopping, parties, and gift wrapping, it's always fun to bake traditional Christmas goodies.    It just wouldn't be Christmas-time without some homemade sweet treats.  

When it comes to traditional holiday desserts, I can't think of any cake more reminiscent of the season than a strikingly-red, Red Velvet Cake.

This recipe from Paula Deen turned out beautifully.  I made it for our annual Christmas party/luncheon at work, and it was a big hit.  This cake had a somewhat dense, yet tender texture that was moist and perfect.  I did not use Paula's icing recipe after reading the reviews.  It incorporated melted marshmallows, and several reviewers noted that it was a little too sweet.  Instead, I used one of my favorite, classic cream cheese icing recipes and simply added a cup of shredded coconut to give it a twist.

This one will definitely be my go-to recipe in the future.  

Bon Appetit and Merry Christmas, my friends!!!

Red Velvet Cake
Adapted from:  Grandmother Paula's Red Velvet Cake, from Paula Deen

Ingredients:
2 cups sugar

1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar 
Cream Cheese Icing (recipe below)

Directions:

Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. 

Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. 

In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. 

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Cream Cheese Icing:

Adapted from:  Annette Harrell

1 (8 oz.) pkg. cream cheese

1 stick margarine, room temperature

1 lb. confectioners sugar

2 tsp. vanilla

1 cup sweetened, shredded coconut

Ingredients:

In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese and butter until creamy and smooth. Add vanilla. Slowly add small portions of the confectioners sugar and mix on low until well blended. Stir in shredded coconut.  

Perfectly Sweet Chocolate Chip Muffins

Gracious...I've missed blogging lately.  Every once in a while, life just gets in the way and prevents me from blogging as much as I'd like.  I promise I'll do better...especially with all the holiday deliciousness coming up VERY soon!  (Oh my goodness, is it really almost Thanksgiving!?!)

Hopefully, I can make up for it a little bit with these mouth-watering muffins that will make a perfectly sweet treat for your out-of-town guests over the Thanksgiving holiday.  They are great for a sinful treat at breakfast, yet they are an equally perfect mid-afternoon snack.

I made these as a post-birthday surprise for my 9 year old niece over the weekend.  She was one happy camper when she woke up to the smell of these babies wafting through the air.  I used semi-sweet chocolate chips instead of milk chocolate, just so they wouldn't cross the line of being TOO sweet first thing in the morning.  You could also add your favorite nuts to the batter, if you feel like it.

Now, I'm just wondering  what these would taste like with a little banana added to the batter.  Hmm...I just might try that next time. 

Bon Appetit and Happy Thanksgiving, my friends!

Perfectly Sweet Chocolate Chip Muffins
Adapted from:  food.com

Ingredients:

2 cups all-purpose flour
1/3 cup light-brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon vanilla
1 (11 1/2 ounce) package semi-sweet chocolate chips

Directions:

Preheat oven to 400°F.  Grease twelve muffin cups with no-stick cooking spray, or line with baking cups.

In the bowl of a stand mixer, stir together flour, both sugars, baking powder, and salt.  In a separate bowl, whisk together milk, eggs, butter, and vanilla until blended.

With the mixer on low speed, slowly add milk mixture to the dry ingredients and mix just to combine.
 

Stir in chocolate chips and spoon batter into prepared muffin cups. 

Place in the pre-heated oven and bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.  Remove muffin tin to a wire rack and cool for 5 minutes.  Enjoy!

Note:  These muffins can be frozen.

Nutella Cappuccino Ice Cream with Roasted Hazelnuts

I'm pretty sure that this ice cream is served by the bowl-full in heaven.  

No, I'm serious.

On a recent trip to TN, I came across some farm-fresh milk (You know, the non-homogenized kind with the cream on top).  I had never been lucky enough to try milk that fresh, so I bought it and started dreaming of recipes to use it up. 

My first thought - ice cream!

I know we're a little past peak ice cream season, but come on...some things are so amazing that they need to be - no, they MUST be - enjoyed all year long.   Anything less would be tragic.  This particular flavor was inspired by our trip to Italy.  We had the most amazing Nutella Cappuccinos while visiting Rome, in a little cafe near the Coliseum.  It was bliss, and I wanted to try and re-create those unforgettable flavors.  After all, nutella and coffee are a match made in heaven.

The real stars of this ice cream are the roasted hazelnuts.  It just wouldn't be quite as marvelous without them.  I took whole hazelnuts and roasted them to toasty, fragrant perfection, then chopped them up and added them right to the ice cream base as it was being whirled around in the ice cream machine.  A generous portion of nutella is also added during the freezing process, so that you end up with wonderful little nuggets of nutella throughout.

"Nuggets of nutella"...Doesn't that sound just delightful? :)

By the way, the farm fresh milk was the best milk I've ever had in my life, and it made a big difference in this ice cream.  If using farm fresh milk, just use 4 cups of milk, instead of the milk and cream quantities listed below. 

Bon Appetit, my friends!

Nutella Cappucino Ice Cream with Roasted Hazelnuts
Ice cream base adapted from:  Emeril Lagasse's recipe for Coffee Ice Cream

Ingredients:

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks

1/3 cup nutella

1/2 cup whole hazelnuts

Directions:

Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

 Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes.

 Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

While the ice cream base is chilling in the fridge, preheat your oven to 350 degrees F.  Place the hazelnuts on a rimmed baking sheet and place in the pre-heated oven.  Roast for 8-10 minutes, or until lightly toasted and fragrant.  Transfer the hazelnuts to a cutting board and chop.  Let cool completely. 

Remove ice cream base from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions.  About half-way through the freezing process, begin adding the nutella.  Do this by dropping very small bits of nutella into the ice cream as it churns, until it is all gone.  With this method, you will end up with small chunks of nutella throughout the ice cream.  If you see any large chunks of nutella, break them up with a spoon the best you can.  Once all of the nutella is incorporated, add the chopped hazelnuts and continue to freeze until done. 

After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. 

Strawberry Cake with Chocolate Frosting

As of yesterday, I am officially the big 3-0.  

I know, right?!?  YUCK. 

As it turns out though, 30 isn't so bad.  In fact, I'm pretty excited to see what the next year has in store.  If my thirties are anything like my twenties, I can only be happy.  After all, I've always been a glass half-full kind of girl.  :)

To celebrate, my sweet Brad baked me the most delicious, mouth-watering cake.  It was a strawberry cake with dark chocolate frosting.  So, if you're a fan of chocolate-covered strawberries, then friends ,this is YOUR cake! 

I've been obsessed with THIS STRAWBERRY CAKE from the first time I baked it.  I've made it countless times since, and friends and family always request it.  I got to thinking - Wouldn't it be heavenly smothered in chocolate frosting instead?  The answer?  A resounding YES!  Brad used Hershey's Special Dark Cocoa for the frosting, because we are big fans of darker chocolate.  However, you can use regular unsweetened cocoa, if you prefer.

I also recently made this cake for a bridal shower, and I served chocolate-covered strawberries on the side.  That combo was a huge hit.

Bon Appetit, my friends!

Strawberry Cake with Chocolate Frosting
Cake Adapted from:  Paula Deen
Frosting Adapted from:  Hershey's Kitchens

Strawberry Cake
Ingredients:
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin?
10 ounces fresh or frozen strawberries, stems removed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Chocolate Frosting (recipe follows)

Directions: 
Preheat oven to 350 degrees. Lightly grease and flour 2 round 9-inch cake pans.

Note:  If using frozen strawberries, thaw ahead of time and bring to room temperature, reserving the juices as they thaw.  If using fresh strawberries, remove the stems.  Using a blender or food processor, puree your strawberries.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 25-30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans, and cool completely on wire racks.

Spread Chocolate Frosting in between layers and on top and sides of cake.

Chocolate Frosting
Ingredients:
1/2 cup (1 stick) butter, melted

2/3 cup unsweetened cocoa (regular or dark, depending on your preference)

3 cups powdered sugar

1/3 cup whole milk

1 tsp strawberry flavored extract

Directions:
Stir melted butter into cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in strawberry extract.
(Yields about 2 cups frosting.)

Bake a Difference for Pediatric Cancer: Mega Chocolate Reese's Cookies

Anytime that blogging can be used for a good cause, I'm all in.  September happens to be Childhood Cancer Awareness Month, and the folks at OXO are gearing up for their annual program benefiting Cookies for Kids' Cancer.

Cookies for Kids' Cancer is a wonderful program which makes it possible to easily get involved in fundraising to find a cure for pediatric cancer.  It's a program that I've thought about getting involved with for quite some time now, so I was thrilled to have the opportunity to participate with my blog.

You see, OXO will donate $100.00 to the organization for each blog post dedicated to this campaign in September!  Also, be on the lookout for OXO products with the following sticker attached: 

OXO sent a variety of cookie tools to help with all the cookie baking!

For every stickered item sold, OXO will donate $0.25 in support of pediatric cancer research, as part of its $100,000.00 pledge!

For my cookie post, I chose a recipe meant for all the serious chocoholics out there.  These cookies are filled with so much chocolate, that I couldn't believe it.  Have you ever made cookies that required 2 cups of melted chocolate right in the batter...Plus MORE chocolate chunks and cocoa powder?!?  It was a first for me.  On top of all that chocolate wonderfulness, a cup of Reese's Pieces was added to the mix.

Oh, dear.

If you love brownies like I do, then these cookies will be your new favorite.  The texture and taste reminded me so much of a chewy brownie...In the best possible way.  They were almost even better the following day, when completely cooled.  This made the Reese's Pieces stand out even more.  Just be sure and have a tall glass of milk nearby...It will be the perfect accompaniment! 

Bon Appetit, my friends!

P.S. - Learn how to host a Cookies for Kids' Cancer fundraiser HERE!

Mega Chocolate Reese's Cookies
Adapted from:  A Pumpkin & A Princess

Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
3/4 tsp salt
4 eggs
2 tsp Vanilla Extract
10 tbsp unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 cups semisweet chocolate, melted and cooled
1 1/2 cups semisweet chocolate chunks
1 cup mini peanut butter pieces

Directions:
Melt 2 cups of semisweet chocolate over a double boiler or in microwave, set aside to cool.

In a large bowl whisk together flour, cocoa powder, baking powder, and salt; set aside.

In a separate bowl whisk eggs and vanilla extract.

Beat butter, brown sugar, and granulated sugar in a stand mixer or with hand mixer for 4-6 minutes.  Beat in egg mixture for 30 seconds. Slowly add melted chocolate and beat until well incorporated.
Reduce mixer speed to lowest setting and slowly add flour mixture.

Stir in chocolate chunks and peanut butter pieces. Cover with plastic wrap and allow dough to stand at room temperature for 30 minutes. This will help the dough thicken to a fudge-like consistency.

Preheat oven to 350 degrees.

Scoop dough with cookie scoop and drop 2 inches apart on parchment lined baking sheet. Lightly press down on the cookies.

Bake for 10-12 minutes, allow cookies to cool on baking sheet for 10 minutes then transfer to wire rack.

Serve warm or allow to cool completely then store in airtight container. 

Caramel Apple Blondie Pie

When was the last time you saw a food photo and practically had to pick your tongue off the floor and recover from the deliciousness before you?  When I received the latest issue of Southern Living recently, a similar event unfolded.  There I was, drooling over a pie with caramelized apple wedges, ooey gooey caramel sauce, and buttery, flaky layers.  It had all the makings of autumn in a pie dish.

I.had.to.have.a.slice.

I admit - Maybe its because I'm craving all the pumpkiny, apple-filled goodness that is the fall season.  I've had just about enough of the humid, sweltering days of a southern summer.  I'm going to welcome fall with open arms and not look back (or maybe look back a few times as I miss the juicy tomatoes and bursting-with-goodness berries that fill the summer farmers' market stalls!)

This pie was everything I dreamed it would be - Toasted pecans are sprinkled throughout the blondie batter, and the caramelized apple wedges have just the right texture and sweetness.  A store-bought pie crust helps make it a little easier, and the smells that will fill your home while baking this should be bottled and put in a candle.

Welcome fall with this delicious dessert...You'll love this one, folks!

Bon Appetit, my friends! :)

Caramel Apple Blondie Pie
Adapted from:  Southern Living magazine; Sept. 2013

Ingredients:
6 large Granny Smith apples (about 3 lb.)
2 tablespoons all-purpose flour
2 cups firmly packed light brown sugar, divided
1 cup butter, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3 large eggs, lightly beaten
3 tablespoons bourbon (I omitted this)
3/4 cup coarsely chopped toasted pecans
1/2 (14.1-oz.) package refrigerated pie crusts

Directions:
Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 Tbsp. flour and 1/2 cup brown sugar in a large bowl. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).

Meanwhile, preheat oven to 350°. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour and next 2 ingredients in a large bowl. Add eggs, bourbon, 3/4 cup melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.

Fit piecrust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of skillet. Spoon two-thirds of apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.

Place pie on lower oven rack, and bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.

Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce. Serve with remaining sauce.

Apple Cider Caramel 
 from:  Southern Living magazine; Sept. 2013


Ingredients:
1 cup apple cider
1 cup firmly packed light brown sugar  
1/2 cup butter  
1/4 cup whipping cream

Directions: 
Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. 

Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.

Remove from heat, and cool completely. Refrigerate up to 1 week.

To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.