Crunchy Caramel Apple Pie
You will never make another apple pie recipe after you try my prize winning (two times thank you for very much) version!
This is literally one of my most prized recipes. That’s right, two prizes to be exact. I have been making this pie for close to 20 years and it only gets better every time I make it even though I haven’t changed it much at all. I promise you that your Thanksgiving, Christmas, or Tuesday will be even sweeter with this masterpiece.
Crunchy Caramel Apple Pie
Yield: 1-9” Deep dish pie
Crumb topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter, room temp
For the pie:
1 pastry crust for a 9” deep dish pie
1/2 C sugar
3 T all-purpose flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups peeled, sliced apples (I like to mix Granny Smith with another type of apple like fuji, pink lady or Macintosh)
1 recipe of crumb topping
1/2 C chopped pecans
1/4 C caramel topping
Instructions
For the pie:
Tips: There are several different types of pie shields you can buy if you don’t want to mess with the tinfoil. My favorite is a silicone pie shield. Amazon prime that bad boy if you can! You can thank me later!
My apple, peeler, and corer is one of my favorite tools! I bought it from Williams Sonoma 20 years ago and its still as good as new. It was $25 and worth EVERY PENNY! It suctions to the counter and makes peeling, slicing and coring apples so fast!
1. Preheat oven to 375 degrees
2. Peel, slice and core 6 cups of apples. This is about 6 apples. The greatest tool I have that makes this a total breeze is a apple peeler, slicer, and corer. Takes 5 minutes to prepare all these apples.
3. Add apples to mixture and mix until well coated.
5. Transfer apples to prepared pie shell. You can make your own or you can buy it already done…no judging.
5. Sprinkle the crumb topping over the apple mixture. Once it’s evenly spread on the apples go ahead and press it down over the apples with your hands.
6. Take that beautiful pie and put in on a cookie sheet lined with parchment paper so the drippings don’t go all over your oven. (You are welcome).
7. Take a pie shield or tin foil and cover the edges of the pie. This will keep the edges of your pie from burning.
8. Put in the over for 25 minutes. Then remove the cookie sheet and take the tinfoil off the pie. Be careful as it will be very hot. Once it’s removed place it back in the oven for 25-30 more minutes. Keep it on the cookie sheet the entire time.
9. Remove from oven and drizzle with caramel and sprinkle the chopped pecans.
Tip: If you don’t have a pastry blender you can definitely use a fork. Just may take a bit more muscle.
For the Crumb Topping
Combine the brown sugar, flour and oats and stir together. Then using a pastry blender cut in the stick of butter. Once you make some progress with the butter go ahead and use your hands. You want it all well incorporated and it will resemble wet sand.
Side note: I took some extra pie crust and cut out some cute leaves to place on the edge of my crust. Once I took the pie out after the first 25 minutes I added these cute leaves and brushed them with a little egg wash (egg and water).
BEST Pumpkin Bread
This pumpkin bread will get you ready for fall better than falling leaves.
I promise you will be so happy if you try this. It is so good, and so moist (everyone hates that word including me but there’s no other word to describe it). Unlike other breads this one gets better the day after. I dare you to try it!
Best Pumpkin Bread
Yield: 3- standard 5”x9” loaves
For the bread:
1 (15 ounce) can of pumpkin
4 eggs
1 cup oil (I use canola)
2/3 cup water
3 cups granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Instructions
For the bread:
Tip: Did you know that when you measure flour you are supposed to spoon the flour into the measuring cup and then level off the top? If you are scooping your measuring cup into your flour jar you are adding too much flour! This will cause for your baked goods to be too dry.
1. 1. Preheat oven to 350 degrees F. Grease 3 loaf pans with cooking spray. You can line with parchment paper, then butter/spray with cooking spray if you so desire.
2. In the bowl of a stand mixer with the paddle attachment beat together the can of pumpkin, eggs, oil, water and sugar until combined.
3. In a medium sized bowl combine the flour, baking soda salt, cinnamon, nutmeg, gloves and ginger and whisk together.
4. With the mixer of low slowly add the dry ingredients to the pumpkin mixture until well combined.
5. Pour into prepared loaf pans. I put 30 oz of batter into each pan.
6. Put into preheated oven and bake for 60 minutes. Once done make sure you check the center of the loaf to make sure no batter comes out. If it’s not done put back in the oven for 5 minutes at a time. Mine were done right at 60 minutes (30oz batter).
Tip: I use cupcake liners for regular size muffins but not for the mini muffins.
For mini muffins:
My younger kids love mini muffins. I will make a bunch and keep them in the freezer. They love having them in their lunches too. I use a small cookie scoop to measure exact amounts. It is approx 1 Tablespoon of batter. I bake the mini muffins 14 minutes**. They bake real fast!
For traditional muffins:
1. I use the larger cookie scoop for regular size muffins. It is approx 3 tablespoons of batter and bake for around 20 minutes**.
**Remember every oven is different and times and ovens will vary. Always start with the lower cooking time and add time if needed.
Cookies and Cream Chocolate Cake
This cake has layers of rich chocolate cake with an Oreo cookie filling and a cookies and cream buttercream - a match made in layer cake heaven.
This cake has layers of rich chocolate cake with an Oreo cookie filling and a cookies and cream buttercream - a match made in layer cake heaven.
Cookies and Cream Chocolate Cake with Cookies and Cream Buttercream
Yield: 1-3 layer, 8-inch cake
COOKIES & CREAM FILLING:
¾ C heavy whipping cream
6 oz. cream cheese
2 C powder sugar
8 Oreo cookies broken into pieces
COOKIES & CREAM BUTTERCREAM :
2 Cups (4 sticks) unsalted butter, room temp
6 cups powder sugar
2 teaspoons vanilla extract
Pinch of salt
3-4 Tablespoons heavy whipping cream
6 Oreo cookies (finely chopped)
FOR THE CAKE:
1 ¾ cup + 2 Tablespoon sugar
2 sticks butter, room temp
3 large eggs, room temp
2 ½ cups + 2 Tablespoons flour
¼ C + 2 Tablespoons cocoa (dark)
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups buttermilk, room temp
2 teaspoons vanilla
Instructions
For the cake:
Tip: Working with chilled layers is one of the keys to success in working with cakes. Wrapped cakes can stay in your freezer for up to a month. If you plan to keep them in your freezer for that long just wrap them twice with saran wrap, then with tinfoil and I promise they will taste like they were just baked!
1. Preheat your oven to 350 degrees F. Spray 3 8” round pans with cooking spray, then place parchment rounds* on the bottom of the pan and spray again and set aside. *Parchment rounds can be purchased pre-cut and are a dream. These are one of those luxuries you won’t ever go without if you bake a lot of cakes
2. Combine butter and sugar and mix well. Add eggs one at a time making sure they are incorporated well.
3. In a large bowl combine flour, cocoa, soda and salt.
4. Combine the buttermilk and vanilla.
5. Starting and ending with the dry mixture alternate with buttermilk mixture.
Divide evenly (the ONLY way to do this right is with a kitchen scale. If you don’t have one and you ever make another cake I would suggest you get one. They aren’t very expensive and it does wonders when baking cakes)
My 8” pans each had about 18 oz of batter
6. Bake for around 25-30 minutes and then check with a cake tester. A few crumbs should come out with the tester.
7. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and let cool completely.
8. Wrap your cake layers in plastic and chill in the freezer until you are ready to use them. Working with chilled cake layers is key to layering a cake. Once you are ready to use them you will want to level the cakes. This is easiest when they are still chilled but not frozen.
Tip: I prefer emulsions over extracts when available. They add better flavor without the bitter after taste that extracts can have.
For the Cookies and Cream filling:
1. In a stand mixer with the wire attachment mix the heavy whipping cream until stiff peaks form.
2. Transfer the whipped cream to a separate bowl. In the now empty bowl with the paddle attachment, combine the cream cheese and powder sugar and beat until smooth.
3. Don’t add the crushed cookies until right before you stack the cake. This could cause the cookies to get soggy. Once you are ready fold the cookies into the cream cheese/powder sugar mixture.
For the Cookies and Cream buttercream:
1. In a food processor put the cookies and blend until very fine.
2. In a bowl with the paddle attachment mix the butter for 2 minutes.
3. Slowly add the powder sugar until combined.
4. Add the vanilla, salt & whipping cream and mix well for 2-3 minutes.
5. Put the fine cookies in the bowl and mix by hand until combined. Don’t over mix because it will turn your buttercream a gray color.
ASSEMBLY
1. Once cake layers are chilled and leveled, place a tablespoon of frosting on the cake board to help keep the cake from slipping. Then place the first cake layer in the center of the cake board.
2. Add a ring of buttercream frosting around the edge of the cake. Then fill in the center with the filling. (It’s important to add the ring of frosting around the edge so that the cream filling doesn’t come out the sides of the cake. )
3. Place the second cake layer on top of the first layer and repeat with frosting and then more filling. Place the last cake layer bottom (flat) side up.
4. Crumb coat the entire cake with the frosting and put in the freezer for 10-15 minutes.
5. Continue to frost with remaining frosting.
6. Add the ganache drip and stick back in the freezer for a few minutes to help set up the ganache.
7. Top with more buttercream and Oreos if desired.
German Chocolate Cake
This cake is drop dead delicious. It has rich layers of chocolate with the most incredible coconut peanut filling and chocolate buttercream frosting.
This cake is drop dead delicious. It has rich layers of chocolate cake with the most incredible gooey coconut pecan filling and chocolate buttercream frosting. This cake is so decadent and is my go-to cake for anything for my sweet husband…it’s his favorite and he’s my favorite!
German Chocolate Cake with Coconut Pecan Filling and Chocolate Buttercream Frosting
Yield: 1-3 layer, 8-inch cake
Coconut Pecan Filling:
6 egg yolks
1- 12 oz can evaporated milk
1 ½ teaspoon vanilla extract
1 ½ Cups sugar
¾ Cup butter, cubed
3 Cups sweetened shredded coconut
1 ¼ Cups chopped toasted pecans
Chocolate Buttercream Frosting
1 cup (2 sticks) unsalted butter, room temp
4 ½- 5 cups SIFTED powder sugar,
1 teaspoon vanilla extract
5 Tablespoons heavy whipping cream
¼ teaspoon of salt
For the cake:
1 ¾ cup + 2 Tablespoon sugar
2 sticks butter, room temp
3 large eggs, room temp
2 ½ cups + 2 Tablespoons flour
¼ C + 2 Tablespoons cocoa (dark)
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups buttermilk, room temp
2 teaspoons vanilla
Instructions
For the cake:
Tips:
Use room temperature ingredients: Run hot water over the eggs to bring them to room temperature. Stick the buttermilk in the microwave for just a few seconds.
Make cake in advance: I like to make the cake, coconut frosting and chocolate frosting at least one day in advance. That way, the cake is really easy to throw together and goes so much quicker.
Ganache drip: Optional but yummy! Equal parts of semi-sweet chocolate chips and heavy whipping cream. Heat in microwave for 45 seconds…stir, stir, stir. If needed stick back in the microwave for 10-15 seconds until all chocolate is melted.
1. Preheat your oven to 350 degrees F. Spray 3 8” round pans with cooking spray, then place parchment rounds* on the bottom of the pan and spray again and set aside. *Parchment rounds can be purchased pre-cut and are a dream. These are one of those luxuries you won’t ever go without if you bake a lot of cakes
2. Combine butter and sugar and mix well. Add eggs one at a time making sure they are incorporated well.
3. In a large bowl combine flour, cocoa, soda and salt.
4. Combine the buttermilk and vanilla.
5. Starting and ending with the dry mixture alternate with buttermilk mixture.
Divide evenly (the ONLY way to do this right is with a kitchen scale. If you don’t have one and you ever make another cake I would suggest you get one. They aren’t very expensive and it does wonders when baking cakes)
6. Bake for around 25-30 minutes and then check with a cake tester. A few crumbs should come out with the tester.
7. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and let allow to cool completely.
8. Wrap your cake layers in plastic and chill in the freezer until you are ready to use them. Working with chilled cake layers is key to layering a cake. Once you are ready to use them you will want to level the cakes. This is easiest when they are still chilled but not frozen.
Tips: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. Remove from the fridge about an hour or so before you’re ready to frost your cake. This will allow them to come to room temperature and they will be much easier to frost.
For the coconut pecan filling:
1. Toast Pecans: Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy cleanup.
2. Arrange pecans on a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
3. Remove from oven and chop.
4. In a large saucepan, combine the egg yolks, milk and vanilla and whisk until well combined.
5. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding like golden brown, stirring constantly.
6. Remove from heat and stir in coconut and pecans.
7. Set in fridge to cool completely.
For the chocolate buttercream Frosting:
1. In a stand mixer with the paddle attachment beat the butter well.
2. Add the sifted powder sugar and cocoa to the bowl and mix until incorporated. Blend in vanilla, whipping cream and salt and then increase the speed and mix well. Scrape sides of the bowl and mix well.
3. Use a wooden spoon to mix the frosting by hand to remove as many air bubbles as possible.
ASSEMBLY
1. Once cake layers are chilled and leveled, place a tablespoon of frosting on the cake board to help keep the cake from slipping. Then place the first cake layer in the center of the cake board.
2 Pipe a ring of frosting around the edge of the cake, then fill the circle with a layer of the coconut pecan filling..
3. Place the second cake layer on top and repeat with frosting and then more filling. Place the last cake layer bottom (flat) side up.
4. Crumb coat the entire cake with the frosting and put in the freezer for 10-15 minutes.
5. Continue to frost with remaining frosting.
6. Top with more frosting and coconut filling as desired.
Lemon Cake with Raspberry Compote Filling
This cake is perfect for summertime and fireworks.
This cake is absolutely delicious and just feels like summer. It is layered with delicious lemon cake, raspberry compote filling and topped off with the most refreshing lemon cream cheese frosting. This cake is perfect for all occasions but makes me long for summer and fireworks.
Lemon Cake with Raspberry Compote Filling and Lemon Cream Cheese Frosting
Yield: 1-3 layer, 8-inch cake
Raspberry Compote Filling:
3 cups fresh or frozen raspberry
½ cup granulated sugar
1 teaspoon lemon juice
2 Tablespoons corn starch
2 Tablespoons cold water
LEMON CREAM CHEESE FROSTING :
3 sticks salted butter, at room temperature
6 oz cream cheese
6-7 cups powdered sugar
1 teaspoon vanilla
1 teaspoon lemon emulsion
2 Tablespoons of heavy whipping cream
Pinch of salt
For the cake:
¾ Cup unsalted butter (room temp)
6 Tablespoons shortening
2 Cups + 2 Tablespoons granulated sugar
4 eggs
2 cups + 6 Tablespoons all-purpose flour
1 ½ teaspoons baking powder
1/8 teaspoon salt
¾ cup buttermilk
1 ½ teaspoon vanilla
1 ½ teaspoon lemon emulsion
Instructions
For the cake:
Tip: Make the raspberry compote the day before you plan on assembling the cake. It gives the compote plenty of time to cool and seems to make the cake process quicker.
1. Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer with the paddle attachment beat together the butter and shortening.
3. Add sugar and mix well.
4. Add eggs one at a time and mix well after each one. Scrape down the sides of the bowl.
5. In another medium bowl combine the flour, baking powder, and salt.
6. Add the vanilla and lemon emulsion to the buttermilk.
7. Starting with the flour mixture add a little to the batter (about a cup at a time). Alternate the buttermilk mixture with the flour mixture. Always start and end with the flour mixture.
8. Pour the batter equally into the cake pans and bake for 30-35 minutes. Check with a cake tester until the cake tester has only crumbs on it. Remove and let cool ten minutes then turn the cakes out onto a cooling rack and let the cakes cool completely.
What is Compote? It’s a dessert made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. ... The compote is served either warm or cold.
For the raspberry compote:
Wash & drain fruit (not necessary if they are frozen)
Place raspberries, sugar & lemon juice in pot and bring to a boil over medium heat.
Reduce heat and simmer for 3 to 5 minutes.
Use a hand masher or immersion blender to break up the berries completely.
Use a mesh sleeve or a small strainer over a large bowl to get some or all of the raspberry seeds out. (this step is optional)
Return the sauce to the pan and bring back to a simmer.
In a small bowl combine the corn starch and cold water to make a “slurry”.
Mix the slurry into the berries and continue to simmer for another minute stirring constantly.
Remove from heat and place in a heat resistant container and let cool completely. Can be stored in the fridge for 3 days or in the freezer for up to 3 months.
For the Cream Cheese Frosting:
1. In a stand mixer with the paddle attachment beat the butter for 2 minutes. Gradually add the powder sugar and mix until incorporated.
2. Add the heavy cream one tablespoon at a time and then add the vanilla, lemon emulsion and salt. Increase the speed to medium-high and beat for 2-3 minutes.
ASSEMBLY
1. Once cake layers are chilled and leveled, place a tablespoon of frosting on the cake board to help keep the cake from slipping. Then place the first cake layer in the center of the cake board.
2. Add a layer (approx. ½ C) of the frosting. Then add approx. ¼ C of the jam on top of the frosting.
3. Place the second cake layer on top of the jam and repeat with frosting and then more jam. Place the last cake layer bottom (flat) side up.
4. Cover the entire cake with the remaining frosting.
New York-Style Cheesecake
This New York-style cheesecake is totally doable, even for beginners!
This is without a doubt the best and easiest cheesecake recipe you will find. It is so creamy and beautiful. This New York-style cheesecake is totally doable, even for beginners!
New York Style Cheesecake
Yield: 1, 9-inch cake
For the Cake:
4- 8oz packages of cream cheese (room temp)
1 ½ cups granulated sugar
¾ cup milk
4 eggs (room temp)
1 cup sour cream (room temp)
1 Tablespoon vanilla
1 ½ teaspoon lemon juice
¼ cup all-purpose flour
For the crust:
15 Graham crackers, blended in a food processor
2 Tablespoons of granulated sugar
¼ Cup melted butter
Instructions
For the Cheesecake:
Tip: Use a straight-sided glass or measuring cup to stamp the crust evenly against the pan.
For the crust:
1. Preheat your oven to 350 degrees F. Spray 1 9” round springform pan with cooking spray, then place parchment paper on the bottom of the pan and spray again and set aside.
2. Place the graham crackers in a food processor and mix so they’re finely and uniformly ground.Pour into a bowl with the sugar and then pour the melted butter into the graham crackers and sugar. You will want to make sure you mix this well until it looks like the same consistency of sand.
3. Pat the crust mixture into the bottom of a greased springform pan, covering the pan seam and extending up the sides 1 to 2 inches. Set aside while you mix the rest.
For the cheesecake:
1. In a stand mixer with the paddle attachment mix the cream cheese and the sugar until smooth. Blend in the milk and then add the eggs 1 at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, lemon juice and flour until smooth. Scrape the sides of the pan and mix again to make sure everything Is mixed well.
2. Pour filling into prepared crust. (I fill it to about 1/4” of an inch to the top of the pan. I like a tall cheesecake).
3. Wrap outside of pan in a double layer of foil, covering the underside and extending all the way to the top. Although a good crust keeps filling from leaking out, foil helps protect against water leaking in. Set wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or about halfway up the sides of cheesecake pan. This is called a “water bath- (see note about the water bath method below).”
4. Bake for 1 hour. Then turn off the oven and let the cake cool in the oven with the door closed for 5-6 hours. This is very important and will prevent your cheesecake from cracking. A lot of times I will make this before I go to bed and leave it in the oven overnight.
Tip: Place your cheesecake in the oven on the pan and then add your water.
The power of a water bath:
Cheesecake batter is basically a custard. It's delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. This water bath method bakes the cake very gently, so it won't darken to much, curdle, or crack.
Though there are other ways to moderate the heat, I like to bake cheesecake in a water bath because it insulates the outer ring (the part most likely to bake too fast) and keeps the oven moist. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to puff up, sink, and crack. The batter will set without curdling.
