Brown Sugar Apple Blondies are the perfect fall blondie, sweet but not too sweet, caramel undertones and chunks of juicy apples.
I had so many plans for these blondies. But things just didn’t go according to plan, and I am soooooo happy they didn’t.
First I wanted to swirl the blondies with caramel, but I didn’t have any made and I didn’t have time to make any.
Then I wanted to do a maple version, since I freaking love maple. But I was out of maple syrup.
So then I was going to do an apple blondie and do a browned butter glaze.
But then I thought of sautéing the apples in some brown sugar and butter like I did in this cake and then folding the semi cooked apples into a delicious blondie batter.
Yes that was the winner, carmelized apples into a delightful blondie batter.
Yes it was amazing, it still is. I am eating a bite or two while writing this post.
Brown Sugar Apple Blondies
- 2 tbsp butter, unsalted
- 3 tbsp dark brown sugar
- 1 large apple, cut into small pieces
- 1/2 cup unsalted butter, melted
- 1 cup dark brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350F and line a 8X8 pan with foil and grease.
- In a medium saucepan cook apple chunks in butter and brown sugar. Cook on medium heat for 4-6 minutes, until apples are slightly softened.
- In a medium bowl mix butter and sugar together. Whisk in egg and vanilla extra. Mix in flour, baking soda and salt. Fold in all of apple mixture. Pour into prepared pan and bake for 35-40 minutes, until middle is set and golden brown. Place on wire rack and let cool completely before slicing.
Caramel Apple Cake
Salted Caramel Upside Down Apple Pie
Caramel Apple Crisp
There is something about the month of October, that just makes me happy. It’s as if the year starts to turn and the weather cools of (although it has not yet here in CA, 90 degrees is really getting OLD), its halfway to my birthday, its my dads birthday and pumpkin desserts seem to pop up everywhere. Especially Pumpkin Cheesecake.
There is something about seasonal desserts, I can’t resist them. My favorite Italian restaurant does seasonal cheesecake and I can’t wait for spring and Lemon Cheesecake and then fall and Pumpkin Cheesecake. I can’t get enough. Even though I knew I could make cheesecake whenever I want. And this recipe has just confirmed that.
The caramelized flavor of the Biscoff crust really sets this pumpkin cheesecake apart from others. Some prefer to do the curst just on the bottom but I think more is better, so up the sides I went. I also like a thick crust, the richness of the crust and creaminess of the cheesecake compliment each other so well.
I can GUARANTEE you I will be making this again before Halloween, I loved it, my friends loved it and so did my family.
Pumpkin Cheesecake with Biscoff Crust
- 12 oz Biscoff Cookies, finely crushed
- 4 tbsp butter melted
- 2 lbs Cream Cheese, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs, at room temp.
- 1 can pumpkin puree
- 1 tbsp & 1 tsp pumpkin pie spice
- 3 tbsp vanilla extract
- 1/4 cup heavy cream
- 1/2 cup sour cream
- Optional Garnish with Whipped Cream & Pieces of Biscoff Cookies
- Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Biscoff crumbs and butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar, brown sugar and beat for another 3 minutes.Add in eggs one at a time. Add in pumpkin puree, pumpkin pie spice, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1- 1 1/2 hours then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
Vanilla Bean Cheesecake
Raspberry Swirl Lemon Cheesecake
Double Chocolate Cheesecake Cups with Biscoff Crust
Raspberry Puree is swirled through a luscious lemon cheesecake all on top of a Lemon Golden Oreo Crust make this Raspberry Swirl Lemon Cheesecake irresistible.
Cheesecake is one of my favorite things to make, especially in the summer. A nice cold dessert, oh it hits the spot! Especially lemon desserts and this year I have loved the combination of Lemon & Raspberry. They just go together so well.
So Cal is in the 100’s right now, so freaking hot. But that didn’t stop me and my mom from craving a roast dinner tonight. If you follow me on Instagram you would have seen a delicious dinner.. Yorkshire puddings.. ugh so delicious. I could literally eat 10 yorkies, dipped in gravy or even plain. And then roast chicken, roast potatoes, cheesey cauliflower, brussels sprouts, carrots, mashed potatoes and TONS of gravy all over it all!
Makes me so happy.
And you can’t have a delicious dinner that is not followed by dessert. So I think you should make this one, I brought it into work and it went over very well. But cheesecake usually does, creamy dreamy deliciousness!
Raspberry Swirl Lemon Cheesecake
- 1 12 oz package Lemon Oreos, crushed
- 1/4 cup butter, melted
- 1 container Raspberries
- 2 tbsp granulated sugar
- 16oz cream cheese, completely softened to room temp.
- 3/4 cup granulated sugar
- 3 tablespoons heavy cream
- 1/3 cup sour cream or greek yogurt
- Zest of two medium sized lemons
- Juice of 2 medium sized lemons about 1/3 cup
- 3 large eggs, at room temp.
- Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Lemon Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
- In a food processor blend raspberries and sugar until mixture is in liquid form. Pour mixture through strainer to get rid of all seeds, set aside.
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla beans, lemon zest and lemon juice mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan, place dollops of raspberry puree and use a knife to swirl the dollops into the cheesecake batter. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 60-70 minutes, until the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
- The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake.
Pasta is a love of mine. Who the heck doesn’t love pasta?! A crazy person that’s who. Sorry if you are that person, I just don’t understand how you cannot be in love with pasta. A garlic olive oil sauce, a beautiful juicy tomato sauce or a rich cheesey cream sauce…how on earth can you go wrong? I’ll take all of the above!
My favorite Italian restaurant around where I live is Roman Cucina. On Tuesday nights there special is a creamy pesto and I freaking LOVE IT! It is that good. They also have a delicious tiramisu, oh and they have seasonal cheesecakes- lemon, Oreo, cookie dough, pumpkin..oh how I love all of them!
Well last week I made some homemade basil pesto, so easy and delicious, and for dinner I had to make a creamy pesto sauce. The problem was I was craving mac and cheese so I kind of combined the two. Awesome choice, if I do say so myself. I also made a cheesey cream sauce with no heavy cream! I used 2% milk and greek yogurt! I was quite proud of myself because the pasta still tasted rich. ( I am on a #fitlife kick right now, let’s see how long that lasts! LOL)
This is the Basil Pesto Recipe I used in the pasta
Chicken Pesto Mac & Cheese
- 2 chicken breasts, cooked and shredded
- 2 1/2 cups uncooked elbow macaroni
- 1/4 cup butter
- 1/4 cup all purpose flour
- pinch of salt
- pinch of pepper
- 1 1/2 cup milk (I used 2%)
- 1 cup sharp cheddar cheese/ parmsean
- 1/4 cup basil pesto
- 1/4 cup greek yogurt
- Cook elbow macaroni according to box instructions, set aside.
- In a large skillet cook chicken breasts in a little olive oil over medium heat, cook until no pink remains and chicken breasts are fully cooked.
- Take chicken breasts out of pan and add butter and flour. Whisk flour and butter for two minutes, so the two are fully combined. Mix in salt, pepper and milk once combined let simmer for two minutes. Whisk in cheddar cheese then add pesto and greek yogurt. Mix in chicken and pasta, let cook for two minutes. Serve immediately, sprinkle with parmesan cheese, if desired.
Cookie Butter Granola is easy to make and absolutely irresistible, you will devour the whole batch.
Yogurt has been my go to breakfast lately because the thought of oatmeal or even a waffle with peanut butter & fruit makes me start sweating. The past few weeks have been absolutely dreadfully hot! I find myself waiting to do my makeup in the car (not while driving) so I can have the ac blasting all over my face.
I look forward to October when *hopefully* the weather cools down. Last “winter” we had like two days of rain, I bought a new coat and three new sweaters last season that STLL have the tags on them because it was never cold enough to wear them. I hope this year it is.
Well, back to the yogurt. Chobani Pineapple Greek Yogurt is my favorite of all time. But the boring routine of yogurt each morning is annoying so I like to add granola.
I was out of my go to recipe so I decided to make a new granola, Cooke Butter Granola. Because who doesn’t freaking LOVE cookie butter?! No one I know!
The best part about this is the cluster are so big, so its perfect for crumbling on top of your yogurt or snacking on for your mid morning snack.
- 1/3 cup Coconut Oil
- 1/4 cup Brown Sugar
- 1/4 cup maple syrup
- 1 tsp Vanilla extract
- 1/3 cup Cookie Butter
- 3 cups Rolled Oats
- 1 cup Quick Oats
- Preheat oven to 325F and line a baking sheet with a silpat liner or parchment paper.
- In a medium bowl mix together the coconut oil, brown sugar, maple syrup,cookie butter and vanilla extrat.Fold in oats and almonds and mix until fully combined.
- Dump onto baking sheet and using a spatula press down so granola is in a compact even layer.
- Bake for 35-40 minutes, the granola will be a beautiful golden brown.
- Let cool on baking rack for 1 hour then break into clusters. Store in an air tight container for up to 2 weeks.
Classic Basil Pesto is the perfect flavor to add to any dish
The other day I visited the spa with my best friend. We visit Glen Ivy Hot Springs when we are in the mood for a spa day, palm trees, pools and Peach Bellinis make this our favorite place. We enjoyed tanning, a facial, Peach Belinis and a tasty lunch. Spa days need to come more often in my life, and facials ohhhh they are the best ever!! Another favorite of mine? Basil Pesto. It was only until I was 19 that I realized my adoration for pesto. It’s ironic because I worked at an Italian restaurant from 15-19 but never had any pesto while I worked there. Weirdly, the green color put me off. But now the rich green color excites me. Pesto Garlic Bread, Pesto Chicken Sandwiches, Creamy Pesto Pasta, Pesto Hummus… the options are endless.
I usually buy pesto from Costco or Trader Joe’s but the other week I questioned why I had never made it. I couldn’t come up with a good answer so I decided I better make some. It was simple, made in 5 minutes. And being the garlic lover that I am, I loved being able to adjust the amount of garlic. This is one of those things that you have to just make yourself, it is that easy.
I used some of this pesto to make a Pesto Mac & Cheese, recipe coming next week.
- 4 Garlic Cloves, minced
- 1/4 cup pine nuts
- 1/2 cup parmesan cheese
- 2 cup fresh basil leaves
- 1/3 cup extra virgin olive oil
- In a food processor pulse garlic, pine nuts, parmesan cheese and basil leaves. Pulse until fully combined, add in olive oil and pulse until you get a smooth texture. Store in fridge for up to one week or freeze for up to three months.
Salted Caramel Creme Brûlée is a new twist on a classic dessert, you will adore the hints of caramel inside this simple & rich dessert.
Happy Monday y’all!! It’s been a long, hot summer, yet I can’t come to terms we are in August of 2014! We all say it, but boy does time fly. Before we know it Halloween will be here then Thanksgiving then CHRISTMAS! I LOOOOOOOOOOOOVE Christmas! It’ doesn’t help me that for work I try to plan 6 months ahead. So I am constantly ahead. Do you ever stop and think what day is it? What month is it? Heck what year is it?! LOL this is what happens to me on my crazy days.
Luckily, I only have 6 out of 7 crazy days a week
Anyways, on to the main attraction here….
A few months ago I made Creme Brûlée for the first time, then I made it again and again. And now I’ve made it again! This time Salted Caramel Creme Brûlée. Because if you haven’t noticed Salted Caramel tends to make an appearance quite often here! I can’t get
enough, can’t stop won’t stop!
Salted Caramel Creme Brulee
Salted Caramel Creme Brûlée is easy
- 1 1/2 cups heavy whipping cream
- 1 vanilla bean, split and scraped
- 1/3 cup Homemade Salted Caramel or store bought salted caramel
- 1/4 cup + 2 tbsp granulated sugar
- 4 egg yolks
- Vanilla Sugar for topping
- Blow Torch
- Preheat oven to 325F and get a large roasting pan out and place 4 ramekins inside roasting pan.
- In a large saucepan over medium heat mix the heavy cream, vanilla bean scrapes and actual vanilla pod, 1/4 cup sugar and salted caramel. Let cook until boiling, then remove from heat. Cover with lid and let mixture steep for 10 minutes. Remove vanilla bean pod and set saucepan aside. Place vanilla bean pod in a plastic bag and fill with sugar to make vanilla sugar for the tops of the creme brulee, set aside.
- In the bowl of an electric mixer combine remaining 2 tbsp sugar and egg yolks. Beat on high until they start to turn a paler yellow color. Then, slowly add the cream in small increments continually stirring, mixer on low. Once fully incorporated pour cream evenly into ramekins. Fill roasting pan with hot water until about halfway up the ramekins. Bake for 40-50 minutes, you want the middle to be set but still have a little give, not super giggly. Take the ramekins out of the water bath and let cool for 20 minutes then refrigerate for at least 3 hours or up to 4 days.
- Right before serving sprinkle 2 tsp of the vanilla sugar on top of each creme brûlée and using a kitchen torch burn the sugar.
Moist Banana Bread is filled with juicy peaches and a delicious cream cheese swirl, you will love this Peaches & Cream Banana Bread!
Does your city have a summer fair? We have the OC Fair, I like to go at least once. You know see all the different foods, taste them, see how obnoxious they are. Go to the heart attack cafe. That name is just so wrong. I personally love the homemade potato chips with a cheese sauce and bacon. And there are the cinnamon rolls, the turkey legs… and this year texas donuts?
If you’ve read my blog for any amount of time you know I love banana bread. I have way too many recipes for different banana bread. Okay not too many. I just love banana bread. It reminds me of my childhood, its easy to make, it’s so versatile- it’s a snack, breakfast, dessert.
As of late I have been obsessed with peaches. Love em! So it was only a matter of time until I added peaches to banana bread. And peaches and cream just go so well together. It was a natural decision.
Peaches & Cream Banana Bread
- 1/2 cup butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp vanilla
- 2 eggs, at room temp.
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 bananas, smashed
- 1 medium sized peach cut into small chunks
- 1/3 cup greek yogurt
Cream Cheese Layer
- 6oz cream cheese, at room temp.
- 1 egg, at room temp.
- 1/4 cup sugar
- 2 tbsp all purpose flour
- Preheat oven to 350F and heavily grease a 9X5 baking loaf pan.
- In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Add in flour, baking soda and salt mixing until just combined. Fold in bananas, peaches and greek yogurt until just combined. Pour just over half of the batter into prepared pan. Set rest aside.
Cream Cheese Layer
- In the bowl of an electric mixer beat cream cheese for two minutes. Add in sugar, egg and flour and beat until combined.
- Spread cream cheese batter on top of banana bread batter in pan. Pour remaining batter on top of cream cheese layer.
- Bake for 65-70 minutes or until toothpick inserted in the middle comes out clean, you want the bread to be set. If it starts to get too brown place a piece of foil on top of bread the last 20 minutes of baking. Let cool for 30 minutes on wire rack then invert to cool completely.