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Recipe adapted from Bakers Royale
I imagine that many of you have been busy baking away in your kitchens. I usually try to spend one long day in the kitchen doing all of my holiday baking at once. Because of my schedule this year that isn’t possible, so I am spacing things out and just baking one thing here and there. My biggest dilemma is trying to find the balance between making all of my traditional goodies and also trying to add in some new recipes as well. I decided to kick things off with something new, and this is the recipe I chose.
It helps that it only requires two ingredients!
I have made various different barks in the past, but not for several years. I loved this recipe because of it’s simplicity, but mainly because of it’s taste. One piece was usually not enough for me. You know that something is good when Derek has to hide it from me! Enjoy!
- 15 Oreo cookies, coarsely chopped
- 1 (12 0z) bag white chocolate chips
Place the chocolate chips in a microwave safe bowl. Microwave in 30 second intervals until melted, stirring after each interval.
Once the chocolate has melted, mix in cookies. Pour onto a cookie sheet lined with wax paper, smoothing out with a spatula. Chill for approximately 10 minutes, or until chocolate has hardened. Remove from wax paper and break into pieces.
I hope you all had a wonderful Thanksgiving holiday. I certainly did. I don’t want to see any ham, stuffing or mashed potatoes for a while though! With Christmas right around the corner I am sure many of you are busy decorating and planning out your holiday baking. While these may not be a very traditional holiday treat, they are certainly a very delicious one! I have actually made these three times already, which rarely ever happens for me anymore. The first time I made them without the frosting (mainly to save time), and they were fabulous by themselves. The second (and third) time I added the frosting, and it takes them to a whole new level. They are by far the the most moist and chewy blondies I have ever eaten. The apple and toffee combination is fantastic, and I would love to try it again with other recipes. Enjoy!
Apple Toffee Blondies with Brown Sugar Frosting
⅔ cup butter, softened
2 cups packed brown sugar
2 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
1 medium apple, peeled and chopped
¾ cup toffee bits
½ cup (1 stick) butter, softened
1 cup brown sugar
2 cups powdered sugar
¼ cup milk
Preheat oven to 350 degrees. Combine the butter and brown sugar. Add eggs one at a time and mix until combined. Add vanilla. In a separate bowl whisk together the flour, baking powder, cinnamon and salt. Add to liquid ingredients. Add chopped apple and toffee pieces. Spread into a well greased 9 x 13 inch pan. Bake for approximately 30 minutes.
To make the frosting combine butter and sugar with an electric mixer. Add powdered sugar and milk. Spread over cooled bars.
Recipe adapted from The Peach Kitchen
Last year I must have been craving pumpkin, because that was the base for most of my fall desserts. This seems to definitely be the year of the apple! I still have one more apple dessert to share with you all after this one, but don’t worry, I have a pumpkin recipe I’ll post soon as well (I better get busy)!
I made this dip for a jewelry party I attended last week and then brought the leftovers into work. I love almost any kind of dip, and I’ve been wanting to try making my own cinnamon tortilla chips for a while now so I was very excited to try this recipe! I decided to double it, which is reflected in my version below. If you’re making it for a smaller crowd then just cut the ingredients in half. This was a little more time consuming than I was expecting. Peeling, coring and cutting the apples is kind of a pain, but worth it in the end. The tortilla chips also took a little longer than I expected, mainly because I had to keep reusing my pans and waiting for the chips to cool a bit in between. The end results were definitely delicious, and I had several people mention making this for a Thanksgiving appetizer. Enjoy!
Apple Pie Dip with Cinnamon Tortilla Chips
10 medium whole wheat flour tortillas
2 Tbsp butter, melted
1 ½ tsp cinnamon
4 ½ Tbsp sugar
4 medium apples; peeled, cored and chopped
4 Tbsp lemon juice
6 Tbsp brown sugar
1 tsp cinnamon
1 tsp sugar
3 Tbsp flour
To make the chips, preheat the oven to 410 degrees. Brush the melted butter on a tortilla, then sprinkle with some of the cinnamon sugar mixture. Use a pizza cutter to cut into “chips”. Repeat with all of the tortillas. Place in a single layer on a greased cookie sheet and bake for 5-8 minutes, or until the tops are golden brown (I used two different cookie sheets and put them each in the oven twice). Let cool before serving.
To make the dip, place the apples, lemon juice, brown sugar, cinnamon and sugar in a medium sized pan. Mix together and heat on medium high heat until boiling. Add the flour and continue heating until mixture has thickened slightly. Serve either warm or cold with tortilla chips.
Can you all believe that Thanksgiving is in less than 2 weeks? I wanted to make sure I shared this recipe with you before the holiday, in case you decide to add it to your baking line-up. This is actually the first time I have ever made an apple pie, and I have to admit I was a little nervous. Both Derek and I LOVE dutch apple pie with the crumb topping, so there was no question I would be making that. I found this recipe on AllRecipes and it had a lot of positive reviews. I only made a few changes. The crust was the part I was most nervous about, but it was easier than I ever imagined. Everything I have ever read about making pie crust emphasizes using cold butter and cold water, and as long as you do that the crust should turn out fine. Enjoy!
Dutch Apple Pie
1 ¼ cups all purpose flour
1 Tbsp sugar
¼ tsp salt
8 Tbsp (1 stick) cold, salted butter, cut into small pieces
3 Tbsp cold water
5 cups apples; peeled, cored and sliced thinly
2 Tbsp all purpose flour
⅔ cups sugar
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp ground cloves
¾ cup all purpose flour
½ tsp cinnamon
½ cup brown sugar
¾ cup quick cooking oats
½ cup (1 stick) butter, softened
Combine the flour, sugar and salt in a stand mixer with the paddle attachment. Add in the butter pieces and mix together on medium speed until the butter pieces become smaller, about the size of peas. Add in the cold water and continue mixing until a dough forms. Form the dough into a ball and wrap in plastic wrap. Place in the refrigerator to chill for at least 30 minutes. Remove dough and let it warm just slightly, until it becomes easy to work with. Roll out on a lightly floured surface, then place into your pie pan. Trim off excess dough around the edges.
Preheat oven to 425 degrees. Place the apples in a large bowl. In a smaller bowl combine the flour, sugar, cinnamon, nutmeg and cloves. Pour over the apples and toss to coat. Lightly brush the pie crust with egg white, then pour in the apples. Cover the filling loosely with aluminum foil, place the pie plate on a cookie sheet and place in the oven for 10 minutes.
While the filling is in the oven, begin the topping by mixing together the flour, cinnamon, sugar and oats. Cut in the butter using a pastry cutter or fork.
Remove pie from oven and reduce temperature to 375 degrees. Sprinkle streusel topping over pie filling and again cover loosely with aluminum foil. Bake for another 35 minutes. Remove the aluminum foil and return to the oven for approximately 10 more minutes, until the topping and crust appear browned.