Amanda’s Apple Crisp

Whether you have already been apple picking or it’s on your “apple bucket” list, you will want to save some apples for this crisp recipe.  All the ingredients play together to make fall come alive. My boys believe it must be topped with a scoop of vanilla ice cream. This Apple Crisp is the perfect fall dessert.  

Keep Sing and Dancing in the Kitchen, Amanda

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Warm Apple Crisp

Yields: 12 servings

6 Granny Smith apples, peeled and chopped (other varieties can be used)

2 Tbsp. granulated sugar

1 3/4 tsp ground cinnamon, divided

1 1/2 tsp lemon juice

1 cup light brown sugar

3/4 cup old fashioned oats

3/4 cup all-purpose flour

1/2 cup cold unsalted butter, diced into small cubes

1 tsp of vanilla

pinch of kosher salt

Preheat oven to 350 F degrees.  Butter an 8×8 baking dish. Set aside.

In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of cinnamon and lemon juice.  Stir to combine. Transfer to prepared baking dish.

In a separate mixing bowl, add crisp ingredients (brown sugar, oats, flour, 1 tsp cinnamon, vanilla, salt, and diced cold butter).  Use a pastry cutter to mix the butter into the oat mixture, using a slight downward twisting motion, until mixture is in small crumbs.  If you don’t have a pastry cutter, you can use two forks or even your hands to cut butter into the mixture.

Spread topping over apples in baking dish, and gently pat to even it out.  Bake uncovered for 40-50 minutes, until golden brown and bubbly.

Serve warm.  We like to add a scoop of vanilla ice to our Apple Crisp.  Enjoy!  

Strawberry & Blueberry Bruschetta

We are getting ready to celebrate the 4th of July.  Desserts that include strawberries and blueberries naturally give you a patriotic feeling.  This little recipe was inspired by my friend, Erin at The Speckled Palate.  Jump over to her blog to be completely inspired plus she makes meal planning fun!

This little dessert will leave your family and friends wanting more!  Prep is simple and can be done ahead of time.  Feel free to play with the ingredients and make it your own.  Have a happy and safe 4th of July! -Amanda

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2 cups strawberries, sliced

2 Tablespoons granulated sugar

1 pint blueberries

1 pre-made Pound Cake loaf (I purchased a Vanilla Pound Cake at Whole Foods)

2 Tablespoons unsalted butter , melted

8oz of Cream Cheese,  allow to sit at room temp for 15 to 20 minutes

1/2 cup of powdered sugar

1 teaspoon of vanilla

Wash & Dry your strawberries and blueberries.  Slice your strawberries.  Toss  strawberries with 2 tablespoons of sugar.

Slice your pound cake into 1inch (or less) thickness. I made sure to make 12 slices to have enough for dessert.   Brush the pound cake slices with melted butter.  On a preheated grill or grilling pan, toast both sides of your pound cake.  Let the pieces set long enough to get grill lines.  Once all slices are toasted, set aside and allow to cool.  

With a mixer, combine cream cheese, powdered sugar, and vanilla.  Once all combined, place in refrigerator until ready to create dessert.

When you are ready to serve dessert, place your pound cake slices on a serving platter or individual plates.  Smear the cream cheese mixture on to your cake slices.  Make sure there is enough cream cheese mixture to allow the fruit to stick to your cake slices.  Then top that with a tablespoon of strawberries and their juice. Add blueberries by giving them a little push to stay on the cake slices.  Serve immediately, or let stand in the refrigerator until ready to serve.  

Ooey Gooey Butter Leprechaun Cookies

I  wanted to created some cookies to celebrate St. Patrick’s Day.  We combined a few recipes to get this final result.  This recipe allows for different extract flavors to achieve the flavor you want.  Also you can use a different food coloring gel to match whatever you need.  These cookies live up to their name.  They are ooey and gooey.  If you like a crisp, crunchy cookie, keep on moving.  Add a little fun to your St. Patrick’s Day celebration!

Looking Forward,
Amanda

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Ooey Gooey Butter Leprechaun Cookies

2¼ cups all-purpose flour

2 t baking powder

1 (8 oz.) package cream cheese,  softened

½ cup unsalted butter, softened

1½ cups granulated sugar

2 t  vanilla extract (I used Mexican vanilla)

1 t  almond extract (you can use mint extract if you want to give that edge.  A good friend of mine said she might use Key Lime extract)

Green food coloring, gel based (this is where you can change colors for other celebrations)

1 t kosher salt

1  egg plus 1  egg yolk

1 cup powdered sugar for rolling & dusting cookies

In a medium bowl, whisk together flour and baking powder until well blended. Set aside.

Using an electric mixer cream together cream cheese and butter until creamy and smooth. Beat in granulated sugar, extracts, salt, and desired amount of green food coloring.   Mix until well combined. Be sure to scrape sides of the bowl to make sure all gets mixed in. Add egg and egg yolk and beat until creamy and light.

On low-speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover bowl and refrigerate at least 5 hours or overnight.

Preheat oven to 325 degrees.  Line two baking sheets with parchment paper; set aside. Place powdered sugar in a pie plate; set aside.

Use cookie dough scoop to measure dough.  Then roll dough in hands to create 1-inch balls.  (your hand will turn a little green if you used a lot of green food coloring you can live with it or use disposable rubber gloves)

Then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.

Bake cookies for 12-14 minutes.  Cookies should look puffy and crackly.  The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.

Remove from oven and allow cookies to cool on baking sheet.  Then move cookies to a wire rack.

Keep cookies in airtight container.  Then can stored at room temperature or in your refrigerator.  

 

Our Valentine’s Rice Krispie Treats- On Mission in My Kitchen

I’m always looking for ways to get my boys in the kitchen. Simple recipes like this one help get my little guy involved.

I began getting him involved at the grocery store. I showed him what ingredients were on our shopping list. He helped me find Rice Krispie cereal, large marshmallows, butter, and sprinkles. Letting your child make fun decisions like, “What sprinkles would you like to use?” allows them to have ownership in the process.

In the kitchen, we took time to count out the marshmallows. We are working on counting to ten so we counted five different times. Yes, I’m very intentional when “teaching” in the kitchen. It is natural learning and having fun at the same time.

While standing on a stool beside me, he watched while we adding heat.  We watched as the butter melted and then the marshmallows melted. He smelled the yummy vanilla. And he added the food coloring and was excited when the color began to transform the marshmallow mixture.

He scooped up the cereal using a measuring cup. You can’t mess this recipe up so it’s okay if the cup is overflowing.

I think his favorite part was using the sprinkles he picked out. Lots of sprinkles were added.

As we waited for the treats to cool, I asked him “Who should be share these treats with?”. I’m trying to working with my boys to be outward focused. It is a daily conversation. “How can we bless someone today?” “Who’s day could be brighten?” “How can we show the love of Jesus today?”

He quickly decided that some neighbor friends might like these treats. We packaged them up in disposable aluminum pan. (I try to keep these on hand. The Dollar Tree always has the best assortment and they are one dollar.)

I loved that before he even tried his treat, he was skipping out the door with his brother to deliver the goodies.

It is the simplest recipes and experiences in the kitchen that can get your child involved. Yes, it will take longer and there might be more messes. I believe the quality and intentional time together makes it so worth it.

On Mission in the Kitchen,
Amanda

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3 T butter and additional unsalted butter to grease pan

4 1/2 cups of large marshmallows (we use 50 large marsmallows)

Red food coloring or gel

1 t vanilla (I used Mexican vanilla)

6 cups Kellogg’s® Rice Krispies® cereal

Assorted Valentine’s sprinkles

 

Prepare your 13×9 pan or whatever shape and size you desire by coating the pan with butter.  Set pan aside.

In large saucepan, melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.

Stir in vanilla.  Then add red food coloring to achieve the desired color.

Add Kellogg’s Rice Krispie cereal.  Stir until well coated.

Using a buttered spatula or wax paper evenly press mixture into your prepared pan.

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Sprinkle the mixture with sprinkles.  Press in sprinkles.  Allow time to cool.

Using a knife, cut your treats to desired shapes.  Rice Krispie Treats are always best if served the same day.

Heart Shaped Cupcakes

The day of LOVE is here.  This is a super easy treat to whip up for your little sweeties.  We even cheated and used a cake mix and pre-made icing.  And guess what, it was still yummy!

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Pick your favorite cake mix- I used Pillsbury Devil’s Food Cake
Pick your favorite icing- I used Pillsbury Cream Cheese Icing
Cupcake Liners
Glass marbles
Sprinkles for decorations

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Make cupcakes according to recipe directions. Line a muffin tin with cupcake liners. Spoon batter into liners.  Fill cupcakes only 1/2 full.  If the liner is too full, you will not end up with heart shapes.
After filling the liners, place a marble between the liner and the pan. You will see the cupcake take the shape of a heart.
Bake cupcakes according to recipe directions. Allow to cool completely before frosting.
Add your own flair with sprinkles.

If You Give a Pumpkin a Bath and Leftover Halloween Candy

The adventures of Fall continue in our home.  Our recent favorite activity is giving pumpkins baths in our kitchen sink.  Seriously, thirty-three minutes of pure bliss.  I believe the bubbles make the experience.  We scrub the pumpkin, rinse the pumpkin, dry off the pumpkin and then start all over.

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It has been heartwarming to see how this little pumpkin is cared for and how I hear my voice through my child.  After the final part of the bath, we take our pumpkin for a “magic carpet ride” (a tradition started by my husband to persuade our child out of the bathtub- Seriously, he gets on the towel and we pull him around the house.  Magic carpet ride and a little cardio workout) We rock our pumpkin and read a book to this sweet little pumpkin.  He becomes a true caregiver over this pumpkin.

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And then Halloween fell on the worst day of the week- MONDAY!!  We need to look at this concept.  It has truly threw us into a complete holiday hangover.  And then all the candy.  I’m not complaining about the amount of quality candy that entered my home but what do you do with it all.

We created a little chocolate treat with leftover candy to share with friends.  Very easy and I think it reduces the calorie intake if more chocolate is added. (whatever, I do!)

Candy Bark

Line a baking sheet with parchment paper.

Melt a complete package of chocolate or almond bark. Your package will have microwave directions.  Feel free to use your double boiler if you want to get fancy.

Pour the chocolate onto the parchment paper, and using a rubber spatula, spread it into an even layer about 1/4-inch thick. Sprinkle your favorite chopped candy and pretzels on top of the chocolate then place the baking sheet in the refrigerator.  Chill for one hour or until the chocolate has fully hardened.

Remove the bark from the refrigerator.  Using a pizza cutter, cut the bark into irregularly shaped pieces. You can serve immediately or store in an air-tight container in a cool place.

You can get creative with this and use whatever candy makes you happy.

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Enjoy the beginning of November!

Looking Forward,

Amanda

 

 

Rice Krispie Treats

Happy National Cereal Day!  How do I celebrate cereal?!?  I add marshmallows and butter!  This is my simple rice krispie treat recipe.  Nothing over the top except I think you need to start with large marshmallows and then add smaller ones at the end.  Gooey and a complete guarantee that you (and family, if you share) will finish the pan in one day.  You will notice in the picture that there are little marshmallow pillows of goodness waiting on you.  The secret is adding minis after you have made you initial mixture.  Trust me!  Happiness in a little square of cereal!  Happy National Cereal Day!  Celebrate the appropriate way!  Looking Forward, Amanda

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5 T butter (extra for buttering pan)
8 cups of LARGE marshmallows, plus 2 cups mini marshmallows
6 cups Rice Krispie Cereal

Butter your 12×9 pan, set aside.
On very low heat, in a large pan, melt butter. Once butter in melted add  8 cups of large marshmallows, stirring constantly.
Once the marshmallows are melted, remove from heat and stir in your cereal until coated in marshmallow mixture. Now stir in 2 cups of mini marshmallows.
Pour mixture into prepared pan and press in evenly. I use wax paper to help me press down the mixture so that it does not stick to my hands or spoon.
Allow to cool completely before cutting into squares.