This delicious apple pie recipe is my mom’s — she’s been making it for as long as I can remember. She recommends using two different types of apples in the filling to maximize the flavor of the pie. Whenever I make it, I top the pie with a quick lattice crust, which makes it both look and taste delicious. It’s great warm or cold, topped with ice cream or cheddar cheese, and for breakfast or dessert. Enjoy!
This year, my new year’s resolution was to bake Michael one pie a month. So, it’s only appropriate that I begin the year with the recipe for our favorite pie crust. It’s a butter and shortening crust from KitchenAid that is simple to mix up. While the dough is resting in the fridge, you can make the pie filling of your choice — or simply use a canned pie filling to make things even easier. I used this crust last summer to make a delicious blueberry pie, as pictured above, and today I’m baking an apple pie as I write this post. This no-fail pie crust is delicious every time.
When Michael and I got engaged last January, we went out for dessert that evening to celebrate. Having looked up dessert menus before we left, we got to the restaurant and ordered bananas foster — that is, we tried to order bananas foster. Apparently, we had been slightly distracted… and ended up at a different restaurant that didn’t actually have bananas foster. So, we ordered a delicious apple dessert and celebrated nonetheless.
Fast forward to October, when we found ourselves with several overripe bananas. After a quick trip to the corner gas station to buy ice cream, we decided to make our own bananas foster. They’re simple to make, and you get to light them on fire, which is always exciting.
I made these quick and easy pumpkin bars tonight with the pumpkin I had left over after making maple-glazed pumpkin cinnamon rolls and pumpkin pie last week. Michael suggested I try his mom’s recipe, which was definitely a good idea — they turned out great.
I made half a recipe, which fit perfectly in an 8″ by 11.5″ glass baking dish. If you’re making the entire recipe, use an 11″ by 17″ jelly roll pan instead. Either way, these bars are sure to be a favorite of any pumpkin lover. Cream cheese frosting is the perfect sweet topping to the pumpkin and cinnamon flavors in the bars.
This past weekend, I got into the Thanksgiving spirit a little early and made these yummy pumpkin cinnamon rolls. Like all cinnamon roll recipes, the most time-consuming part is waiting for the dough to rise. And in this recipe, that time is definitely worth it. The pumpkin in the dough gives the rolls both a beautiful golden color and a fall flavor. Together with a cinnamon-sugar filling and a wonderful maple cream cheese glaze, they are a delicious fall treat!
When I decided to bake a snack tonight for Michael and myself, I knew that I wanted a quick recipe and I was craving something with chocolate in it. Brownies and bars are the perfect choice when you’re in a hurry, because they’re easy to mix up in one bowl. In fact, these brownies were in the oven within 15 minutes.
I started with a recipe for butterscotch brownies that I found in our Betty Crocker cookbook, and then made a few easy modifications — adding coconut to the batter and melted chocolate chips spread on top. The verdict? These brownies were just what we were looking for — they are simple and delicious. I’m sure that we’ll be making them often in the future.
Tonight, Michael emailed me before leaving work and suggested that we make butternut squash for dinner tonight. I thought it was a good idea, but had never cooked it before, so I promptly googled “how to cook butternut squash.” After putting the squash in the oven, I then had to figure out what to do with them after they were baked.
I decided to make a simple filling of mushrooms, herbs, and butter for the squash, which I added just before the squash were done baking. The squash was delicious — Michael said he wants me to make them again, and was only disappointed that I hadn’t baked two squash instead of one.
Updated 09/17/12: This recipe can also be used to make a delicious, sweet side dish! Just top the roasted squash with butter, brown sugar, cinnamon, and nutmeg instead of the listed filling ingredients.
Michael and I made this simple and delicious lemon fluff dessert on Sunday afternoon. It’s a light dessert, so it’s the perfect end to a satisfying meal — and you won’t feel like you’re about to burst after you eat it. We used Michael’s mom’s recipe, which is just one of the delicious recipes in Michael’s family cookbook. We hope that you’ll make it one of your family recipes too!
Michael went to the farmer’s market at the University of Minnesota this past week, and picked up some fresh veggies for our kitchen. While we didn’t have anything specific in mind to make, we figured we could cook something delicious with them. While browsing the internets, Michael found a polenta pizza recipe that looked good–but we didn’t have the ingredients it called for. So we made our own, substituting homemade pesto and grilled veggies as pizza toppings.
This polenta pizza recipe is chock-full of fresh garden veggies, and was as delicious as we had hoped. While it’s not difficult to make, it does take a bit of time, as the polenta crust needs to chill in the fridge before the pizza can be assembled.
This pie is brought to you by my parents, who drove to Minnesota for our wedding with a 5 quart pail of freshly-picked blueberries and the gift of a Kitchenaid stand mixer (thanks, mom and dad!).
I don’t have a lot to say about this pie, except that it’s delicious and fairly simple to make. I mixed the pie crust in the Kitchenaid, and then put the filling together while the dough was chilling in the fridge. This pie does need to cool for about 2 hours after baking, so it pays to plan ahead with this recipe.