Oh! And if you’re really wanting the best apple butter, you should make it homemade too.  No pictures to show it off but darn tasty.

INGREDIENTS

• 2 cups self-rising flour
• 1 cup sugar
• 1 ½ tsp. Cinnamon
• 2 eggs
• 1 cup butter or margarine, melted
• ¾ cup apple butter
• 2 Tbsp. Milk
• Optional: ½ cup chopped pecans and ½ cup pecans

DIRECTIONS

Combine flour, sugar and cinnamon; set aside. Combine eggs, butter, apple butter and milk; beat well. Stir in pecans and raisins. Add flour mixture, stirring just until dry ingredients are moistened. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack and cool completely.  Makes one loaf

Ingredients you’ll need

The batter in a nice Wilton pan.  We all love Wilton.

Apple Butter Bread

I love baking Christmas cookies, and one thing I want my children to remember is baking with me.  Unfortunately, the cookies I tend to make for gifts at Christmastime aren’t the most exciting for kids: fruit-filled pastries dusted with powdered sugar, candied-ginger orange shortbread and pecan teacakes.  I needed something that screamed “Happy Holidays!” from the rooftop, or at least from the minute you saw it on your plate.  Stained glass cookies were just the thing to get the kids in the holiday spirit and one where they could be involved every step of the way.

Every cookie starts with a good dough.  This one has lemon extract and lemon rind in it to give it a bit of a kick in the pants.

While you’re mixing up the dough, set your kids or your husband to work sorting the hard candies by color so you can crush them soundly with a can of stewed tomatoes or chicken noodle soup.  (Whatever you have will work.)

Place half of your dough on a piece of parchment and roll it out.

Using two sizes of cookie cutters, one large and one small, cut out large shapes with a 4″ cookie cutter…

…and then cut out small shapes (2″ or so) inside that.

Fill the inside with the crushed candies.  Use a toothpick to push the pieces around inside the cookie, being careful not to get the candy pieces up on the cookie dough itself, just along the inside edge.

Once baked and cooled, they’re done.  If you wanted, you could cut holes out in the top before baking and hang them as ornaments.  They also make fantastic colorful gifts.

Want a variation?  Omit the lemon rind and substitute peppermint extract for the lemon extract.  Then use blue and white mint-flavored candies and you have a completely different cookie.

LEMONY SWEET STAINED GLASS COOKIES

INGREDIENTS

• 1 stick unsalted butter
• ½ cup granulated sugar
• 1/3 cup brown sugar
• 1 teaspoon lemon extract
• 2 teaspoons lemon rind
• 1 egg
• 2 tablespoons sour cream
• 2 cups flour
• ½ teaspoon sea salt or kosher salt
• ¾ teaspoon baking powder
• 30-40 hard candies such as Jolly Ranchers or Life Savers, sorted by color

DIRECTIONS

Preheat oven to 375º F.  In a large mixing bowl, cream together butter and sugars.  Beat in lemon extract, egg and lemon rind.  Stir in the sour cream.  Sift together flour, salt and baking soda and then mix into the batter.  Separate in half.  Place the balls on a sheet of parchment paper cut to fit your baking sheets.

Lightly flour the top of the dough and use a rolling pin to roll it out to ¼” thickness on the parchment.  Using 4″ and 2″ cookie cutters cut out large shapes with the 4″ cutters and then use the 2″ cutter to cut out the centers.  Slide the parchment sheet with the cookies onto a cookie sheet.

Crush the sorted candies in zip-top or other baggies wrapped in cloth using the rolling pin or some other heavy object, like the bottom of a can.  Using a small spoon, like a ½ teaspoon measuring spoon or something similar, place the candies into the cutout shapes.  Use a toothpick to guide them around to the edges, being careful not to get any candy pieces on top of the cookie dough itself, just up to the edge.

Bake at 375º F for 10 minutes.  Remove from the oven and allow to cool on parchment.  When cool, carefully peel parchment away.  Package in airtight containers once completely cool, hang on the tree, give them away to friends, family and neighbors, and don’t forget to eat a few yourself.  ‘Tis the season, after all.

Ingredients:

• ¼ cup coconut oil
• 4 tablespoons of butter
• 6 eggs (at room temperature)
• ½ teaspoon coconut essence
• pinch of salt
• 1 cup Xylitol
• 1 teaspoon Stevia (Nu Naturals)
• ¾ cup heavy cream
• 1 ½ cups shredded coconut (we use organic unsweetened low fat)
• 1 cup coconut flour (best sifted – we use Bob’s Red Mill)
• ½ cup cocoa (best sifted – we use Green & Blacks Organic Fair Trade Cocoa)
• ¾ cup chocolate chips (we use Sunspire Organic 65% Cocoa Bittersweet Chocolate Chips)

Preheat oven 375 degrees – To help keep the muffins moist we add moisture to the oven in the form of steam by placing a pyrex dish filled with water on the bottom of the over while preheating.

Directions:

1. Soften the butter and if your coconut oil is solid soften that too
2. In a large mixing bowl mix coconut oil, eggs, coconut essence, pinch of salt and xylitol
3. Separately mix the shredded coconut, coconut flour, cocoa and chocolate chips (keep some of the chocolate chips to sprinkle on the top of each muffin
4. Add half the dry mix into the wet mixture, add the heavy cream, add the remainder of the dry mix
5. Grease the muffin trays/cups.  We use spray coconut oil.
6. Spoon into the silicon muffin trays or muffin cups (we make 12 large muffins and 12 mini muffins)
7. Bake for 14-16 minutes.  For us the mini muffins are ready at 14 minutes so we remove these and leave the large muffins in for a few more minutes – since your oven may bake a little differently you can check them with a toothpick and the leave them in a little longer if necessary.

Candice is a co-founder of Bidmycleaning.com, an online marketplace for cleaning services.  Bidmycleaning was founded by her husband, Gavin and two partners.  Candice and Gavin live in San Diego and have an ‘almost-four-year old’ daughter, also known as the baking assistant.  Candice writes the Bidmycleaning Banter Blog where she talks about house cleaning, green cleaning and being eco-friendly.

INGREDIENTS:

For the filling:

• 1 9″ pie crust
• 8 cups thinly sliced peeled apples
• 1/2 cup sugar
• 3 Tbsp all purpose flour
• 1/2 tsp ground cinnamon
• 1/8 tsp salt

For the streusel topping:

• 1/2 cup all purpose flour
• 1/2 cup dark brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup cold butter, diced
• dash of salt

DIRECTIONS

If you are going to bake this pie immediately, then preheat oven to 425 degrees F.  Place prepared apples into a large mixing bowl; set aside. In a small bowl, combine sugar, flour, cinnamon and salt and sprinkle over the apples, tossing so all the apples are coated in sugar mixture. Pour apples into prepared pie crust, mounding the apples in the center of the pie shell; set aside. In the same small bowl, mix together the streusel topping ingredients until they are crumbly. Sprinkle this mixture over the apples in the crust. Bake at 425 degrees F for 12 minutes. Reduce oven temperature to 350 degrees F and bake 25-40 minutes longer until apples are tender with pierced with a fork and juices are bubbling. Cool pie on a wire rack and serve warm. 8-10 servings.

– OR –

Freeze this pie unbaked for best results. Wrap it well in freezer wrap, then label and freeze. I double wrapped the pies in plastic wrap and then doubled wrapped them with tin foil. To thaw and bake, place frozen pie on a cookie sheet. Cover loosely with foil and bake in preheated 350 degrees F oven for 40 minutes. Then remove foil and bake 35-40 minutes longer until the pie crust and topping are golden and the apples are tender. Let cool on wire rack and serve.

I have to tell you I baked this last night and it took about an extra hour after removing the foil. The best way to tell if it’s ready is by checking the softness of the apples, and the bubbling that’s going on. Make sure you let it rest for out of the oven for about 20 minutes so the pie is easy to cut and handle.

This Blueberry Pound Cake tastes like a blueberry muffin so you know it will be a hit.  I just think this makes for a much prettier presentation (and even better taste) for your family and/or guests.

I’d love to hear your pound cake variations so be sure to share them in the comments!

INGREDIENTS

• 1 (18 1/4- ounce) box butter pound cake mix
• 1 (8-ounce) carton cream cheese, softened
• ½ cup oil
• 3 eggs, beaten
• 1 (15-ounce) can whole blueberries  (DRAIN THE JUICE)

DIRECTIONS

Beat cake mix, cream cheese, oil and eggs with electric mixer until smooth. Add blueberries, and stir by hand until mixed. Bake in greased and floured Bundt pan at 350 degrees for 1 hour.

Note: Buy whole blueberries and not blueberry pie filling! The first time I did it, I bought the pie filling and it never got done!

INGREDIENTS

• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 10 pretzel rods, about 8 1/2 inches long, cut crosswise in half
• 2 teaspoons shortening
• 2/3 cup semisweet chocolate chips
• Butterscotch-flavored chips, melted

DIRECTIONS

1. Heat oven to 350 degrees F (180 C). Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
2. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble “bristles” of broom.
3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.

Makes 20 snacks.

Anyways, he agreed and not only did we make some great pizza, we had a lot of fun.  I was cracking up at the “do I just pour?” and “is this how to do it?”.  We decided to make Pepperoni pizza first, then a dessert pizza.  This post will focus on the pizza dough and the dessert pizza but if you need a simple quick pepperoni pizza, all you need is the pizza dough recipe I’ll be posting, some pizza or spagetti sauce and your choice of toppings. It can be made to eat in 30 minutes.

Also, because I took A LOT of photos, I made a slide show for you so that the page doesn’t take FOREVER to load! Just scroll down towards the bottom for that.

30-MINUTE PIZZA CRUST DOUGH (can be found on the back of the Fleischmann’s Yeast package)

INGREDIENTS

• 1 3/4 – 2 1/4 cups of flour
• 1 envelope Fleischmann’s Pizza Yeast
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup of very warm water (120° to 130° F)
• 3 tablespoons oil

PIZZA CRUST DIRECTIONS

Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil.  Mix together until well blended; about 1 minute.  Add ½ cup flour gradually until dough forms a ball. Add additional flour, if needed, to handle.  Spoon dough out of bowl onto floured surface. Dough will be slightly sticky.  Knead on floured surface.  Knead until dough is smooth and elastic; about 4 minutes.  You can either press dough out to fill greased pizza pan or roll dough to a 12-inch circle and transfer to greased pizza pan.  Top as desired with pizza sauce, cheese and toppings.
Bake on bottom oven rack at 425° for 12 to 15 minutes until cheese is bubbly and crust is brown.

The Pizza Yeast from Fleschmann’s is new and I could definitely tell a difference in it. I think anyone who uses yeast a lot will be able to see the fabulous difference!  I thought I’d give you a close up of the ingredient that makes the whole recipe work!

APPLE CRUMB DESSERT PIZZA PIE

INGREDIENTS

• # 1 cups brown sugar, packed
• # 1 cups all-purpose flour
• # 2 ounces butter, cold, cut in pieces (1/2 stick of butter)
• # 1/4 cup of sugar
• # 2 cans of Apple Pie Filling

ICING INGREDIENTS

• Powdered Sugar
• Milk

DIRECTIONS

Preheat oven to 400′.  Combine brown sugar, flour, and sugar in a mixing bowl; cut in butter until the mixture is like coarse crumbs.  Pour and spread Apple Pie filling all over Pizza Dough Crust; top with crumb mixture.  Bake for about 12-15 minutes. While pizza is baking, combine 1-2 cups of powdered sugar with a few tablespoons of milk to desired consistency.  You don’t want it too thick but not too runny either.  When dessert pizza is done, drizzle icing all over pizza pie!

To see my son doing all the work, check out the slide show made via whrrl!

One lucky winner will receive a $100 gift card!  WOOHOO!

HOW TO ENTER

Leave a comment answering this question–What is your favorite pizza topping? Maybe like us, you love pepperoni or mushrooms. Maybe you love dessert pizza and have your own favorite fruity topping! Share your ideal pizza with us!

Additional methods of entry, leaving each one in a separate comment, are:

• Share on a social networking site like Twitter or Facebook.
• If you’ve got some of Fleischmann’s Pizza Yeast at home, create a pizza and share it via whrrl! (this gives you 10 extra entries)

Giveaway ends on Nov. 1st.  Good luck and enjoy!

Disclosure: Post is sponsored by ACH Foods, maker of Fleischmann’s Pizza Yeast , however, my opinion of the product remains authentic as always.

INGREDIENTS

• 1 pkg. Nutter Butter Peanut Butter Cookies
• White Chocolate Morsels or
• Vanilla candy coating squares
• Mini Chocolate Chips
• Waxed Paper

DIRECTIONS

Melt the white chocolate in a double boiler or in the microwave. Place each cookie in the chocolate and coat both sides. Lift out with a fork and place on waxed paper. Add mini chocolate chips for eyes while white chocolate is still soft.

Now I have, on several occasions, heard about this recipe before. I’ve heard how it’s creamy sweetness is like no other but is it true?  Well, according to my bunch and apparently the folks who reviewed it at the Very Best Baking site, say it’s the best ever!  And talk about easy to make–recipes just don’t get any easier than this.

My pieces are thinner because I only had a bigger pan but that didn’t hinder the taste a bit;)

INGREDIENTS

• * 1 1/2 cups granulated sugar
• * 2/3 cup (5 fl.-oz. can) Nestle Carnation Evaporated Milk
• * 2 tablespoons butter or margarine
• * 1/4 teaspoon salt
• * 2 cups miniature marshmallows
• * 1 1/2 cups (9 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
• * 1/2 cup chopped pecans or walnuts (optional)
• * 1 teaspoon vanilla extract

DIRECTIONS

LINE 8-inch-square baking pan with foil.  I used an 8×11 because that’s all I had.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

In keeping with transparency, as always, I did receive a gift card from One2One Network and Carnation for ingredients to create this delicious fudge but in no way was my opinion of evaporated milk bought– fudge, or anything else for that matter.  It’s always been a staple and if you want to search my recipes for it, you’ll know that’s the truth;)  {{giggle}}

Everyone knows that Pumpkin pies are popular this time of year but what other cool treats have you made with Pumpkin? I was sitting here thinking how nice some cold pudding would be after eating some hot chili and then it came to me; a Pumpkin Pudding Parfait aka P3 for my laziness. Pudding is good by itself but I need a little more texture so I used a pastry dough sheet.

If I’m not cooking from scratch, I cater to the folks that are on the go and need quick recipes to get them through lunch or dinner parties and this recipe fits in that category—a quick and easy dessert!  I suppose there are a number of ways to fancy this up but since I’ve got two teens that could care less about appearance; I dressed it down with a plain clear bowl. I could definitely see it in a trifle bowl or wide mouth wine glass though.

I unfolded the dough sheet and cut into small squares. I baked until done then tossed in powdered sugar. I don’t know why really, just felt like it I reckon. Next time I might cut into triangles. I think triangles are cute. Does shape matter to you? Anyways, it’s a simple recipe that looks pretty, tastes good, and easy enough for the kiddos to help you with.

INGREDIENTS

• * 1 (3.4 ounce) package instant vanilla pudding mix
• * 1 (12 fluid ounce) can Carnation Evaporated Milk
• * 1 (15 ounce) can 100% Pure Pumpkin
• * 1 teaspoon pumpkin pie spice
• * whipped cream
• *1  Dough Sheet
• * Powdered Sugar

DIRECTIONS

1. Unfold the dough sheet and cut into small squares using knife. Bake at 350’ for 15-20 minutes until done; toss in powdered sugar and set aside. I showed ya below but it’s super simple.

2. While your pastry  squares are cooking, BEAT pudding mix and evaporated milk in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes using layers. I started with the dough squares, Pumpkin, and Cool Whip but I would probably start with the Pumpkin next time for appearance. Whatever floats your boat;)

Carnation Evaporated Milk is a staple during the Fall & Winter Season so I’m always on the prowl for new recipes using it. I’s an ingredient that I know well, remember my mom and grandmother using it, and now use it mthly for my own recipes.   Lucky for you, I have some great Holiday recipes for download that use this very staple.  Enjoy!