Skillet Caramel Apple Cobbler

Skillet Caramel Apple Cobbler

Skillet Caramel Apple Cobbler

It’s currently 10 degrees here, and the temperature is supposed to drop well below zero tonight. It’s on days like this that I really love to bake, because I not only get to enjoy a new goodie, but having the oven on really helps to warm up my home.

I made this Caramel Apple Cobbler in my 12-inch cast iron skillet – one of my most favorite baking tools. This cobbler is very good served cold, but it’s especially good if served warm, with a scoop of ice cream or a dollop of whipped cream to top it off.

~Enjoy~

Skillet Caramel Apple Cobbler

Apple Mixture

12 cups of apples, peeled and sliced
1/2 cup all-purpose flour
1/3 cup granulated sugar
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 teaspoons apple pie spice
1/2 cup water
3/4 cup caramel syrup

Topping

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon apple pie spice
1/4 cup cold butter
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 375°.

For apple mixture: combine apples, flour, sugar, butter, vanilla, and apple pie spice, in a large bowl. Toss well. Spoon into a 12-inch cast-iron skillet. Add the 1/2 cup water. Drizzle caramel syrup over top.

For Topping: combine flour, sugar, baking powder, salt, and apple pie spice in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk and vanilla; stir until just moist. Drop batter by tablespoonfuls over apple mixture.

Bake for 1 hour, or until cobbler is bubbly and browned. Serve warm.

Pumpkin Spice Muffins with Pecan Streusel Topping

Pumpkin Spice Muffins with Pecan Streusel Topping

Pumpkin Spice Muffins with Pecan Streusel Topping

Here’s another recipe featuring one of my favorite Fall ingredients – Pumpkin!

I love pumpkin in almost everything…pumpkin pie, pumpkin cake, pumpkin bread, and especially pumpkin muffins. The pecan streusel topping on these wonderful pumpkin spice muffins adds the perfect finishing touch. In fact, these muffins are so incredibly moist and delicious, I’m having a hard time stopping myself from eating the whole batch.

~Enjoy~

Pumpkin Spice Muffins with Pecan Streusel Topping

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon pumpkin-pie spice
1/2 cup (1 stick) butter, melted
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 (15 ounce) can solid-pack pumpkin puree
1 teaspoon vanilla extract

Pecan Streusel Topping

1/2 cup firmly packed light brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour a 12-cup muffin tin, or line with paper baking liners.

In a medium bowl, combine flour, baking soda, baking powder, salt, and pumpkin-pie spice. Set aside.

In a large bowl, mix butter, eggs, sugars, pumpkin, and vanilla until combined.

Gradually add dry ingredients to pumpkin mixture, and mix gently until smooth.

Spoon batter into prepared muffin pan, filling three-fourths full.

For topping, stir together brown sugar, flour, cinnamon, and nutmeg in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over muffin batter.

Bake for 20-25 minutes. Cool in pan for 2 minutes. Remove to wire rack.

Makes 24 muffins.

Dark Chocolate & Mint Chip Brownies

Dark Chocolate & Mint Chip Brownies

I just love finding new things, and the minute I found these limited edition Nestle Toll House Dark Chocolate & Mint Morsels in my local grocery store, I knew I had to try them.

Nestle's Dark Chocolate & Mint Morsels

The first thought that popped into my head was, “I bet these would taste wonderful baked into a nice big batch of moist brownies.”

I’m happy to report that I was not wrong?

~Enjoy~

Dark Chocolate & Mint Chip Brownies

1 cup all-purpose flour
1 teaspoon baking powder
6 tablespoons cocoa, unsweetened
1 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 (10 ounce) package Nestle’s Toll House Dark Chocolate & Mint morsels

Preheat oven to 350 degrees. Grease and flour a 9×13×2 inch baking pan.

In a medium bowl, combine flour, baking powder and cocoa. Set aside.

In a large mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time; beat well. Stir in vanilla extract.

Add flour mixture to butter mixture. Stir until well blended. Fold in morsels.

Spread batter in prepared pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Place pan on wire rack and cool completely.

Frost cooled brownies with Chocolate Mint Frosting; if desired.

Dark Chocolate & Mint Chip Brownies

Chocolate Mint Frosting

3 tablespoons butter, softened
½ teaspoon peppermint extract
2 cups powdered sugar
1/4 cup cocoa powder
2 tablespoons milk

Cream butter and peppermint extract. Combine powdered sugar and cocoa. Gradually add 1 cup of the powdered sugar and cocoa mixture to butter mixture. Cream until light and fluffy. Alternately add remaining powdered sugar/cocoa mixture and milk. Beat until smooth. Frost cooled brownies.

Easy Pumpkin Chocolate Chip Pull-Apart

Easy Pumpkin Chocolate Chip Pull-Apart

I just love this time of year, when everyone seems to be in the kitchen whipping up fabulous baked goodies using Autumn favorites like pumpkin, apples, etc…
Just about every blog I visit has some delicious looking “Fall” recipe posted. I think I’ve gained 10 lbs just looking at them all.

I have made a few goodies recently with apples as one of the main ingredients, but I realized that I haven’t made anything with pumpkin yet this Fall. So, here’s a very simple, yet delicious, Pumpkin Chocolate Chip Pull-Apart -which I made using frozen bread dough. I’m constantly amazed at how versatile frozen bread dough can be, and I really love creating new recipes with it.

~Enjoy~

Easy Pumpkin Chocolate Chip Pull-Apart

1 loaf (1 lb.) frozen bread dough, thawed
1/2 cup Libby’s 100% Pure Pumpkin
1/3 cup brown sugar, packed
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup chocolate chips

Generously grease and flour a 10-inch fluted pan or a 9-in. x 5-in. loaf pan.

In a large mixing bowl, combine bread dough, pumpkin, brown sugar, cinnamon, nutmeg and cloves. Knead with dough hooks until well combined. If dough is sticky, add a little more flour. Fold in chocolate chips.

Separate dough into 1-inch pieces and roll into balls. Arrange in prepared pan.
Cover and let rise in a warm place until doubled; about 1 hour.

Bake at 350 degrees for 22-26 minutes, or until golden brown.

Cool in pan for 10 minutes. Loosen edges; remove from pan and place on serving plate. Drizzle with Vanilla Glaze; if desired.

Vanilla Glaze
1 cup powdered sugar
1 – 2 tablespoons milk
1/2 teaspoon vanilla extract

Combine all ingredients and mix until smooth.

Apple Cinnamon Walnut Squares

There are only a few days left in the month of October, and I’m happy to report that we’ve had absolutely zero snowfall here yet.

I know there are some readers out there who love snow, but my favorite season is Autumn and I’m not too anxious for it to leave just yet.

In honor of this year’s long Autumn season, I’ve made this wonderful dessert.
Nothing says “Fall” more than a freshly baked yummy dessert loaded with apples, cinnamon and walnuts.

~Enjoy~

Apple Cinnamon Walnut Squares

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup butter, softened
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
6 medium apples – peeled, cored and thinly sliced
1 cup chopped walnuts

Topping
2/3 cup brown sugar, packed
1/2 cup all-purpose flour
1 teaspoon cinnamon
6 tablespoons butter, chilled

Glaze
1 1/2 cups powdered sugar
2 tablespoons milk
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 teaspoon butter, melted

Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan.

In a medium bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.

In a large bowl, beat together butter, sugar, eggs and vanilla until fluffy. Gradually add flour mixture and mix until just blended. Fold in apples and walnuts.
Spread batter evenly in prepared baking dish.

For topping, stir together sugar, flour, and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan on a wire rack.

When cake has cooled, drizzle with Glaze; if desired.

Makes approximately 16 squares.

I Won a Tote Bag from Foodie Blogroll!

I was just notified that I was the winner of this week’s Foodie Blogroll Tote Bag Giveaway! I’m thrilled to have won and can’t wait for the tote bag to arrive! It sure will come in handy.

If you like, you can click here, or on the icon above, to visit Foodie Blogroll and read more about the contest.

Thank you so much Foodie Blogroll!!

Chocolate Chip Toffee Pecan Cookies

Chocolate Chip Toffee Pecan Cookies

Chocolate chip cookies are one of my very favorite treats. There’s nothing better than enjoying a freshly baked chocolate chip cookie on a chilly Autumn day. Throw some toffee bits and pecans into the mix, and you’ve got an extra special treat to help warm you through and through.

~Enjoy~

Chocolate Chip Toffee Pecan Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 cup semi-sweet chocolate chips
1 cup Heath English Milk Chocolate Toffee Bits
1/2 cup pecan pieces

Preheat oven to 375°F.

In a medium bowl, combine flour, baking soda and salt. Set aside.

In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add eggs; blend well. Gradually add flour mixture, beating well. Fold in chocolate chips, toffee bits and pecans.

Drop by rounded teaspoonfuls onto ungreased cookie sheet.

Bake for 8 to 10 minutes, or until lightly browned.

Cool on cookie sheet for 2 minutes; remove from cookie sheet to wire rack.
Cool completely.

Makes approximately 4 dozen cookies.

Fall Color

Just thought I would share a little Alaskan Fall color with you.

~Enjoy~

Skillet Blueberry Streusel Coffee Cake

Skillet Blueberry Streusel Coffee Cake

Skillet Blueberry Streusel Coffee Cake

When they say that this cold & flu season is going to be a bad one, boy they aren’t kidding. For over a week now, I’ve been suffering with a horrible cold. It’s absolutely one of the worst colds I’ve ever had.

I’m just beginning to feel better, but in an attempt to help speed up the healing process, I decided to bake this wonderful Skillet Blueberry Streusel Coffee Cake.

I don’t know about you, but a fresh baked goodie always makes me feel better.

~Enjoy~

Skillet Blueberry Streusel Coffee Cake

Cake

4 cups flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/4 cups milk
1/2 cup butter, softened
2 large eggs
2 cups blueberries

Topping

1 cup granulated sugar
2/3 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup cold butter

Preheat oven to 375 degrees. Grease a 12-inch cast iron skillet, or make sure it’s well seasoned.

Combine all cake ingredients, except blueberries, in a large mixing bowl.
Beat until batter is well mixed. Gently stir in blueberries by hand.
Pour batter into skillet.

Skillet Blueberry Streusel Coffee Cake batter

For topping, stir together sugar, flour, cinnamon and nutmeg in a medium bowl. Cut in butter until mixture resembles coarse crumbs.
Sprinkle over batter.

Skillet Blueberry Streusel Coffee Cake topping

Bake for 40-45 minutes, or until toothpick inserted in center comes out clean.

Double Peanut Butter Cookies

Double Peanut Butter Cookies

I just can’t get away from the “peanut butter” theme I have going with the recipes I’ve been posting lately. What can I say… my family LOVES peanut butter.

In addition to the usual peanut butter that is mixed into the batter, these peanut butter cookies are also loaded with Reese’s peanut butter chips – which makes them doubly delicious!!

I used Fred Meyers Roasted Peanuts & Honey Creamy Peanut Butter for these cookies. I usually use crunchy peanut butter when I’m baking, but I just love the touch of honey that is blended into this creamy peanut butter. It tastes wonderful.

~Enjoy~

Double Peanut Butter Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/2 cups granulated sugar
2/3 cup peanut butter, creamy or crunchy; your choice.
2 eggs
1 teaspoon vanilla extract
1 (10 ounce) package REESE’S Peanut Butter Chips



Preheat oven to 350 degrees.

In a medium bowl, stir together flour, baking soda and salt; set aside.

In a large bowl, beat butter, sugar and peanut butter until creamy. Add eggs and vanilla extract; beat well. Gradually add flour mixture to butter mixture, beating until well blended. Fold in peanut butter chips. Drop by rounded tablespoonfuls, 2-inches apart, onto ungreased cookie sheet.

Bake for 12 to 14 minutes, or until lightly browned around edges.

Cool 1 minute on cookie sheet. Remove from cookie sheet to a wire rack and cool completely.

Makes approximately 5 dozen cookies.