Tag: easy dessert recipe

Recipes and Cooking

Souped Up Apple Junk Recipe

Brandi C

Souped Up Apple Junk Recipe

Souped Up Apple Junk Recipe

Souped Up Apple Junk Recipe was so easy to make and a simple crowd pleaser. This is a recipe that I have been making for years. It really hits the spot in the fall but one of my son-in-laws absolutely loves apple anything, so I try to make something for him when he comes for dinner. This is simple with easy ingredients. Typically, I make this in a dutch oven, but I don’t have one of those anymore so I used a 13×9 dish and it worked out just fine.

Ingredients

2 cans of apple pie filling

Cinnamon and sugar

1 box of yellow cake mix

1 stick of butter

Brown Sugar

Caramel Sauce

Directions

In a greased 13×9 dish, put in your 2 cans of apple pie filling.  On top of that, sprinkle a layer of brown sugar and then the cinnamon/sugar mixture. Next, squeeze on a layer of caramel sauce. After that, pour on the yellow cake mix (just the mix, do not make the batter). Lastly, cut your stick of butter into pats and place it all over the cake.

Bake, covered, at 350 for about 30 minutes. Then, I took the aluminum off and baked it for an addition 5 minutes.

Serve hot and for weirdos out there, you can add ice cream (enter gagging sounds because that concept is NOT my jam).

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Recipes and Cooking

Instant Vortex Air Fryer Apple Dessert with Streusel (Gluten Free)

Brandi C

Instant Vortex Air Fryer Apple Dessert with Streusel (Gluten Free)

Instant Vortex Air Fryer Apple Dessert with Streusel
Photo by John Finkelstein on Pexels.com

On a whim, I decided to come up with an apple dessert. This is the Instant Vortex Air Fryer Apple Dessert with Streusel (Gluten Free). I had bought some red delicious apples last week and they were not getting eaten. Red delicious is not really a great apple to bake with, so next time I will use a gala apple. Though I used what I had, this turned out really well!

I started with just one apple to see how it would do. The skin was nasty so we scooped out the middle and then B and I gobbled it up! Then we realized that I had about 20 more apples and the instant vortex was not going to cut it. I thought it would be the same, so I put it in the oven.

It wasn’t the same.

Still good.

Not the same though.

Instant Vortex Air Fryer Apple Dessert with Streusel (Gluten Free)

Apple (preferably Gala)

Cinnamon/Sugar mixture

Butter

Cut your apple in half and then use a spoon to get the core out. Spread with some melted butter and then sprinkle with cinnamon/sugar. Air-fry at 350 for 10 minutes.

Streusel

1/4 c. butter, melted

1/2 c. gluten free oats

1/4 c. brown sugar

1 tsp. cinnamon

Mix well. Once the apples are done, pull them out and place the streusel on top. Place them back in the air-fryer for another 5 minutes.

Scoop them from the peel.

Oven Version

A bunch of apples (peeled). Next time, I will cube them up and put them in a large bowl. Pour over about 1/4 c. melted butter and cinnamon/sugar mixture. Then, place in a greased 13×9 dish. Put aluminum foil over the top and bake at 350 for about 30 minutes. Use a knife to check to see if they are done.

Once they are done, do the above streusel recipe (double it) and sprinkle it on top. Take the top off and throw back in the oven for another 8 minutes or so. Keep in mind, this is not what I did so it took much much longer but it was still really good!

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Recipes and Cooking

Sav’s Chocolate Chip Cookie Recipe

Brandi C

Sav's Chocolate Chip Cookie Recipe

Sav’s Chocolate Chip Cookie Recipe

Ingredients

  • 1 cup salted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar, packed
  • 2 tsps. vanilla
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. sea salt (can use kosher or regular salt)
  • 2 cups chocolate chips (we use the mini, but any will do)

Instructions

  1. Preheat the oven to 375°F. Line a cookie sheet with parchment paper or spray with nonstick spray.
  2. Mix the flour, baking soda, salt, and baking powder in a separate bowl. Set aside.
  3. Cream together the butter and sugars until combined. Beat in the eggs and vanilla until fluffy.
  4. Gradually mix in the dry ingredients until fully incorporated. Add the chocolate chips and stir until well combined.

Rolling, Rolling, Rolling
5. Roll 2-3 Tbsp of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. You can also use a small cookie scoop.
6. Bake in the preheated oven for approximately 8-10 minutes.
7. Take them out when they are just barely starting to turn brown. Remember, the bottoms will brown quicker than the tops.

Pro Tip:
You could slather your naked body with the dough—just a thought because the dough is fantastic. If you prefer your cookies crispier, feel free to bake them a little longer. My father-in-law loved his cookies a bit on the burnt side. These cookies always remind me of the Soft Batch Cookies from back in the day!

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Recipes and Cooking

Cinnamon Roll Cake

Brandi C

Cinnamon Roll Cake

Cinnamon Roll Cake

Oh my, is this Cinnamon Roll Cake the best thing ever. I hope you find it as good as my family does. It is so easy to make. This cake is good hot or the next day. It usually doesn’t last too long after that, at my house.

My parents are coming over for dinner and have chosen the menu. I’m unnaturally excited about them coming for no reason. Typically, when they come to my house, it is either a celebration or a crisis. This time is neither.

Technically, Thursdays are reserved for pizza night, but I am gladly rescheduling that for Friday night. I’m thankful that my parents can still get up and go whenever they want. It is a blessing.

I love cinnamon rolls probably more than my waistline does. We do not make this often, but tonight was a special occasion.

Cake

3 cups all-purpose flour

1 1/2 cups milk

2 eggs

4 tsps. vanilla

4 tsps. baking powder

1 stick butter, melted

Directions

Place ingredients in a bowl and mix well. Pour into a 13×9 greased dish.

Next Up

1 cup brown sugar

1 T. Cinnamon

3/4 cup melted butter

Directions

Mix in a small bowl and pour over top of the cake.

Bake at 350 for 30 minutes.

Icing

3 c. powdered sugar (for those who might not know, the symbol XXX is for powdered sugar as well).

1 1/2 tsp. vanilla

5-8 tsps milk (you want it thin enough to pour quickly)

Directions

Allow sitting for 10 minutes. Pour over hot cake. If you get wild, poke some holes in the cake and let that yumminess seep into it.

THEN EAT!

 

Recipes and Cooking

Traditional Pound Cake Recipe

Brandi C

Traditional Pound Cake Recipe

Traditional Pound Cake Recipe

I will weigh a thousand pounds by the time this quarantine is lifted. Cooking is something I enjoy doing. It brings me peace. So, with that being said, I haven’t made a pound cake in a month of Sundays. Here is my Traditional Pound Cake Recipe with a powdered sugar glaze. Forgive the “angel food cake” look because I couldn’t find my bundt pan.

The Traditional Pound Cake is a cake that you have to “baby,” but I’m telling you, my KitchenAid mixer made all the difference. You can use your hand mixer, as well. My mixer died a long, long time ago, bless its sweetheart.

Ingredients

1 pound butter, softened

3 c. sugar

6 eggs, room temperature

4 c. all-purpose flour

3/4 c. milk

1 tsp. almond extract

Vanilla extract, 1 tsp.

Directions

In a bowl, place the pound of butter and mix the crap out of it. It should be a pale yellow, whipped look. On a medium to high speed. Why am I singing the song “Whip It.” Good grief, now it won’t leave my head. Dangit.

Where was I? Oh, and a PSA, do not try and “sip” the almond or vanilla extract. My son-in-law learned a lesson on that one. I am just passing along the kindness to everyone. God love him. He’s a special boy, LOL.

Quarantine. Bunny trail. I cannot focus.

Cheesecake…no…Pound cake. I can do this.

Once the butter has been whipped, add an egg one at a time. Whip it till the yolks are blended. Next up, get your milk and flour. Go in this order: a bit of milk, whip, a cup of flour, whip, repeat ending with flour. Mix it until it is smooth. Lastly, add in the extracts. You can leave out the almond extract, but it was good.

Grease a bundt pan (yes, I used an angel food cake pan). After you grease it (spray or Crisco), you need to get some flour and swirl it around there. Add your batter—Bake at 300 for about an hour and 40 minutes. I started checking it at 1:30, but I did up it to 1:40. It was done.

Icing

Eyeball this part. I think I did 2 c. powdered sugar, a tsp of vanilla, and enough heavy cream (you can use 1/2 and 1/2 or milk) to thin it out. I made WAY too much, so Big Daddy drizzled all the leftovers over each slice he ate. My daughter put it on the cake.

For the love, people, it is good.

 

Recipes and Cooking

Cinnamon Roll Cake

Brandi C

Cinnamon Roll Cake

I had company over, and I needed something for dessert.  Enter the Cinnamon Roll Cake.  Wow!  This was so simple and so good.  Very easy, and since I have most of these things on hand, I can make it more often!  I may even be wild and cook this batter in a waffle maker!

Cinnamon Roll Cake

3 c. self-rising flour

1.5 c. milk

2 eggs

4 tsp. vanilla

1 stick butter, melted

Combine and mix all these ingredients.  Place in a greased 13×9 dish.  This is super thick, like bread.  Please do your best to spread it out, but mine was not evenly spread.

~Topping~

1 c. brown sugar

1 T. cinnamon

Spread over “cake” batter.  Bake at 350 for 30 minutes.  Allow cooling.

~Icing~

3 c. powdered sugar

1-2 T. water

1 tsp. vanilla

In a saucepan, bring this mixture to a boil.  Stir for a smooth, syrupy consistency.  Add the water 1 T at a time.  You may need to add more than 2 T, so eyeball it.  Once it is smooth, pour over the cake, and it will begin to harden like a glaze.

I love cinnamon rolls, and this Cinnamon Roll Cake fit the bill, and my tastebuds loved it.