Flourless Brownies

 Rich fudgy goodness!

Ingredients

6 Tablespoons salted butter

8 ounces bittersweet baking chocolate, chopped

1/2 cup sugar

1/4 cup brown sugar

2 large eggs

1 tsp vanilla

1/4 cup unsweetened cocoa

3 Tablespoons cornstarch

2 Tablespoons chocolate chips for topping

Instructions

Preheat oven to 350 degrees. Line an 8x8 inch baking pan with parchment paper.

In mixing bowl, melt butter and chopped chocolate in the microwave at 30-second intervals, stirring between each one until melted and smooth.

Beat in sugars until fully incorporated. Add eggs, one at a time, mixing after each addition. Add vanilla.

Add cocoa powder and corn starch and beat until smooth.

Transfer to prepared baking dish and smooth out with rubber spatula. Sprinkle chocolate chips on top.

Bake for 20 - 25 minutes.

Allow to cool before cutting.

Instant Pot Flan

 Who knew? You can make flan in the instant pot.

Recipe Source: The Spruce Eats

Ingredients:

For the Caramel:

3/4 cup sugar

1/4 cup water

For the Custard:

3 large eggs

1 large egg yolk

1/3 cup granulated sugar

Dash of salt

1 cup whole milk

1 cup whipping cream

2 tsp. vanilla

6 (5 or 6 ounce ramekins)

Instructions:

To make the caramel, add the sugar and water to a saucepan. Place over medium heat and stir until the sugar is melted and golden brown. Quickly pour about one tablespoon of the hot syrup into each ramekin. Swirl to coat the bottom.

In medium bowl, whisk eggs and egg yolk with 1/3 cup sugar and a dash of salt.

Combine milk and cream in medium saucepan. Place over medium heat and cook until milk begins to bubble around the edge of the pan. Take care not to burn the milk. Very gradually, whisk the hot milk into the egg mixture. Add vanilla extract and whisk to blend thoroughly.

Divide the custard among ramekins, pouring it over the hardened caramel.  Cover each ramekin tightly with foil.

Place a trivet into the instant pot. Add 1 1/2 cups water. Arrange ramekins on trivet; stacking as needed.

Lock cover on instant pot and turn steam vent to sealed position. Set pressure cook for 9 minutes. When time is up, allow pressure to release naturally for 15 minutes.

Carefully turn steam release vent to venting position to release remaining steam. Remove ramekins to wire rack to cool to room temperature.  Refrigerate for 3 - 4 hours or overnight.

Remove foil and allow ramekins to sit at room temperature for 10 minutes. Gradually run a think butter knife around the edge to loosen custard. Unmold onto rimmed dessert plate.

If needed, after flan is unmolded, set ramekins in a pan with 1/2 inch of hot water to melt some of the caramel on the bottom on the ramekins. Spoons caramel over custard.

Serve with berries on top is desired.

Instructions

Oatmeal Raisin Cookies

 Nothing fancy or unusual about this recipe. Sometimes, an old favorite is just what you want. These cookies from persnicketyplates.com are soft and chewy and delicious.

Ingredients

3/4 cup butter, at room temperature

1/2 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

3 cups old fashioned oats

1 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup raisins

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In medium bowl, using an electric mixer, cream together butter, sugars, eggs and vanilla. Scrape down the sides of the bowl.

Add in oats, baking soda, salt, flour, cinnamon and raisins. 

Using a cookie scoop, place dough balls onto prepared baking sheet. Bake for about 8 minutes or until edges are slightly brown and center is set.

Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a rack to cool completely.

Flourless Fudgy Chocolate Cake

 This flourless cake is not only naturally gluten free, it pops with fudgy chocolate flavor!

Ingredients

6 ounces chopped dark chocolate

8 Tablespoon unsalted butter

3 egg whites

1 egg yolk

2 whole eggs

3/4 cup granulated sugar

1/2 cup unsweetened cocoa

1 tsp. vanilla extract

1/2 tsp. kosher salt

Raspberries or strawberries to top the cake

Powdered sugar to dust the cake

This recipe comes from "Gluten Free on a Shoestring"

Instructions

Preheat oven to 350 degrees. Butter a 9-inch cake pan or springform pan.  Line the bottom of the pan with parchment paper. Butter the paper.

In a double boiler, melt the chocolate and butter, stirring occasionally until smooth.

In mixer on medium high speed, beat three egg whites until soft peaks form. 

Add 1/4 cup sugar and 1/4 cup cocoa. Continue to beat on medium speed until glossy peaks form,

In separate bowl, combine one egg yolk and two whole eggs. Whisk in remaining sugar (1/2 cup) and cocoa (1/4 cup) and vanilla and salt. Whisk until well combined.

Add the melted butter/chocolate mixture slowly to the egg yolk mixture, whisking constantly until the mixture is smooth.

Fold in the egg white mixture, gently but completely.

Pour into prepared pan. Bake for about 25 minutes or until the center of the cake is just set. If you are using a dark colored pan, begin checking the cake at 20 minutes.

Remove the cake from the oven and set on wire rack to cool completely. Chill the cake in the refrigerator for a few minutes before removing it from the pan.

Place cake on serving plate. Top with raspberries or strawberries. Dust with powdered sugar.

Slice cake to serve with a wet sharp knife.

Ten Minute Salted Caramel Sauce

 Drizzle this over ice cream or a brownie. This decadent sauce can be stored in the refrigerator for 2 - 3 weeks. A perfect hostess gift!

Ingredients

1 cup granulated sugar

6 Tablespoon salted butter, cut into chunks

1/2 cup plus 1 Tablespoon heavy cream

A pinch to 1/4 tsp coarse salt

Instructions

Put sugar in medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon. After a few minutes, the sugar will turn clumpy and then start to melt into a caramel-colored liquid  Once the sugar has completely melted and is a nice butterscotch color, add the butter. Whisk constantly until the butter is incorporated. Remove from the heat and add the cream in a slow stream while stirring.  Stir to combine. Put the pan back on the heat and stir to thicken and melt any hardened bits. Remove from heat and add salt.

Let cool at least 10 minutes. Pour into a air-tight glass jar and store in the refrigerator, Soften by microwaving 30-60 seconds.

Date Bars

 Fresh dates turn into a jammy sweet layer in these bars.

Ingredients

For the date filling:

3 cups (1 pound) fresh chopped pitted dates

1 1/2 cups water

1/4 cup sugar

For the bars:

1 cup brown sugar

1 cup softened butter

1 3/4 cup flour

1 1/2 cup quick-cooking oats

1/2 tsp. baking soda

1/2 tsp. salt

Instructions

In saucepan, combine chopped dates, water and sugar. Cook over medium-low heat for 10 minutes, stirring constantly, until thickened. Cool while preparing remaining ingredients.

Preheat oven to 400 degrees. Grease bottom and sides of 13x9 inch pan with shortening,

In large bowl, combine brown sugar and butter with electric mixer. Stir in flour, oats, baking soda and salt. Mixture should be crumbly.

Press half of the oatmeal mixture on the bottom of the prepared pan. Spread date mixture evenly on top. Top this with remaining oatmeal mixture. Press lightly.

Bake 25 minutes of until lightly brown. Cool at least 5 minutes in pan before cutting into bars.

Note: Dried figs could be substituted for dates to make fig bars.

Apple Pie Bars with Crumble Topping

 All the flavors of fall come together in this recipe from Simply Recipes.

Ingredients

For the crust and topping

2 cups flour

1 1/2 cups rolled oats

1 cup white sugar

1 tsp. baking powder

1/4 tsp salt

1 cup cold unsalted butter

1 large egg

3/4 cup chopped pecans

1 tsp. cinnamon

For the Filling

2 1/2 pounds baking apples - about 5 medium to large apples

2 Tablespoons apple cider vinegar

1/4 cup white sugar

2 Tablespoons brown sugar

2 Tablespoons flour

1 tsp vanilla

1 tsp cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

To Finish

Powdered Sugar

Instructions

Preheat oven to 325 degrees. Spray a 9x13 inch baking dish with cooking oil. Line with parchment paper, hanging over the edge to lift the bars out of the pan.

In medium bowl, combine oats, flour, sugar, baking powder and salt.

Cut the butter into 1/2 inch chunks and sprinkle over the flour mixture. Cut in with a pastry cutter until it is the size of small peas.

Beat the egg in a small bowl with a fork and then drizzle it over the mixture. Toss with a fork. Once all the egg has been incorporated, continue to toss until the mixture is evenly moist.

Place 1 1/2 cups of the mixture in a bowl. Add pecans and cinnamon. Place in refrigerator.

Place remaining dough into the bottom of the  lined baking pan. Press it down to form an even crust over the bottom on the pan. Place in oven and bake for 20 minutes or until edge just begin to turn golden brown.

Prepare the apples by peeling, coring and cutting into 1/4 inch slices. Place the apples in bowl. Drizzle with vinegar and toss to coat. Add white sugar, brown sugar, flour, vanilla, cinnamon, nutmeg and salt. Toss to coat.

After the crust has baked, pour the apples on top of the crust. Distribute evenly over the crust.

Top with the refrigerated crumb mixture.

Bake for 55 to 60 minutes or until golden brown.

Remove from oven and allow to cool on wire rack. Use the overhanging parchment paper to remove from pan. Cut into bars.

Dust with powdered sugar just before serving.

Carrot Cake Bars

Who doesn't love carrot cake with cream cheese icing?  These bars bring you all the flavor of carrot cake. They are moist with a generous swirl of cream cheese and loaded with sweet carrots.

Ingredients

For the Bars

1/2 cup butter, melted
1 cup light brown sugar, packed
1 egg
1 Tablespoon vanilla
1 cup flour
1 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 cup shredded carrots

For the Cheesecake Swirl

4 ounces cream cheese, room temperature
1/4 cup sugar
1 egg yolk
3/4 tsp. vanilla

Instructions

Preheat oven to 350 degrees. Spray an 8x8 pan with non-stick spray and set aside.

Combine melted butter and brown sugar. Stir in egg and vanilla. Add flour, cinnamon, baking powder and salt. Stir until completely combined. Stir in shredded carrots. Set aside.

Prepare cheesecake swirl by  combining cream cheese and sugar with hand mixer until smooth.
Add in egg yolk and vanilla and beat until smooth and creamy.

Spread about 1/2 of the carrot cake batter in the prepared pan.  Add about half of  the cheesecake swirl by dropping dollops of batter over the carrot cake batter.
Add remaining carrot cake batter on top of  and around the cheesecake batter. Add remaining cheesecake batter in dollops.
Using a knife or skewer, swirl the batters together.

Bake 35- 40 minutes or until edges are golden.
Cool completely before cutting.
Store in airtight container in the refrigerator.

Mom's Apple Pie

I don't know why I have never posted the recipe for my mom's apple pie. Perhaps because I seldom take the time to make my own pie crust which is the most important part of this recipe. This recipe was my mom's signature dish. People would always ask her to bring an apple pie to any gathering. It was our dessert at every Thanksgiving and Christmas celebration. She taught me to make this pie when I was in my teen years. As I make it now, I can hear her instructing me - "Make sure you fluff the shortening into the flour. Don't smash it"  And "Roll the dough lightly. Don't press the rolling pin down."  Each of these little hints contributes to an unbelievably flaky crust and sweet apple filling.
Sweet memories with every bite. This is my comfort food.

Ingredients

For the Pie Crust:
1 cup Crisco shortening
1 cup water with ice
2 1/2 cups all purpose flour
1 tsp. salt

For the Pie:
4-5 cups Granny Smith apples, peeled, cored and sliced
2 tsp. cinnamon
3 Tablespoons lemon juice
1 1/2 cups sugar
1/3 cup butter

Instructions:

Place large bowl and pastry blender in the freezer. Measure shortening into one cup measure. Place in freezer. Allow everything to chill for at least 15 minutes.

Remove bowl and pastry blender from freezer. Combine flour and salt in bowl.  Add about 3/4 cup of shortening. Place remainder back in freezer. Cut shortening into flour mixture until it resembles cornmeal. Add rest of shortening and cut in until it is the size of peas.

Add cold water, about 1 Tablespoon at a time, and mix with fork. Keep adding water slowly in small amounts until it clings to the back of the fork in clumps. Dough will look chunky.

Form dough into two balls with your hands. It should hold together but not form a tight ball. Wrap in waxed paper and place in freezer while you prepare the apples.

Peel and slice 4 - 5 cups apples. Place in medium-sized bowl. Add sugar, cinnamon and lemon juice.
Preheat oven to 450 degrees.

Remove one ball of dough from freeze. Line counter with waxed paper. Tape corners to hold in place.
Flour your hands, the waxed paper and the rolling pin. Gently roll the dough to about 1/4 inch thickness. Roll lightly. Don't press down with the rolling pin.
Place dough in pie tin.
All apple mixture. Slice 1/3 cup butter and dot over the apples.
Roll out second ball of dough and place on top of apples. Pinch edges. Poke several holes in the top with a fork. It the dough was uneven and does not cover the pie completely, you can add patches of dough to ensure the apples are all covered.

Bake at 450 for 15 minutes. Lower temperature to 350 and bake an additional 45 minutes.
Allow to cool on wire rack.
This pie is best served warm.
And as my great grandmother always said, "Apple pie without cheese is like a kiss without a squeeze."  If you believe her, serve with a slice of cheddar cheese  :)

Super Soft Sugar Cookies

This recipe from Cooking Classy makes the softest sugar cookie ever!  They taste just like what you might find at a bakery. Because they puff up so much, it is important to use simple shapes for your cutouts. A detailed cookie cutter would not work well. Mine are frosted green because St Patrick's Day is just a few days away, but a simple circle cutout with white frosting and sprinkles would be perfect and delicious any time of year.

Ingredients

2 1/3 cup flour
2 Tablespoons cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup softened unsalted butter
1 cup granulated sugar
1 egg
1/2 cup full fat sour cream
1 tsp vanilla extract
1/2 tsp almond extract

Frosting

1/2 cup softened unsalted butter
3 cups powdered sugar
3 Tablespoons half and half, or more if needed
3/4 tsp vanilla

Instructions

In large bowl, combine flour, cornstarch, baking powder, baking soda and salt. Stir until well combined.
In separate bowl of an electric mixer, cream together butter and sugar until well combined. Add egg and beat well. Blend in sour cream, vanilla and almond extract.
Set mixer on low and add in flour mixture.
Divide dough into two portions. Place each on waxed paper and shape into a round disc about 6 inch in diameter. Wrap and refrigerate for 2 hours.
Preheat oven to 350.  Line baking sheets with parchment paper.
Remove from refrigerator and and transfer to floured surface.
Roll to 1/4 inch thickness and cut into rounds with cookie cutter.
Place on baking sheet and bake in prepared oven for 9-11 minutes.
Cool for a few minutes on baking sheet and then transfer to wire rack to cool.
Repeat with remaining dough.

Prepare frosting by combining all ingredients with electric mixer. Add additional half and half if needed to achieve desired consistency to spread. 

Frost cooled cookies. Add sprinkles if desired.
Store in airtight container.

Maple Creme Sandwich Cookies

On a recent trip to Nova Scotia, we enjoyed maple creme sandwich cookies. Since coming home, I am still craving the flavor of these delicious cookies. An on-line search found this recipe from McCormick's. The aroma when these cookies are baking is amazing! 

I found small (about one inch) maple leaf shaped cookie cutters at Michaels. They were perfect for making these cookies, although you could use a 1 - 1.5 inch round cookie cutter as well.

Ingredients

For the Cookies

1 cup (2 sticks) butter

1 1/2 cup firmly packed dark brown sugar

1 tsp salt

1 egg

1 Tablespoon maple favoring extract

2 3/4 cups flour

For the Maple Creme Filling

1 cup (2 sticks) butter

2 tsp. maple flavoring extract

1 box (16 ounces) powdered sugar

1 - 2 Tablespoons milk

Instructions

Preheat oven to 350 degrees. For the cookies, beat butter, brown sugar and salt in large bowl until light and fluffy. Add egg and maple flavoring. Mix well. Gradually beat in flour on low speed until well mixed.

Roll out a portion of the dough to 1/4 inch thickness. Chill remaining dough in refrigerator until needed. Cut out with cookie cutter.

Bake for 8 minutes or until cookies are lightly browned. Cool on baking sheet for one minutes and transfer to wire rack. Cool completely.

Repeat for all remaining dough.

For the maple creme filling, beat butter and maple flavoring until light and fluffy. Gradually add confectioner's sugar, beating well and scraping down sides of bowl. Add milk, one tsp at a time, until desired consistency.

Place about 1 teaspoon of creme filling on the flat side of a cookie. Top with a second cookie, pressing down gently to spread the filling.

Repeat with remaining cookies and filling.

Key Lime Pie Bars

Quick and easy! This is a perfect dessert for spring or summer days.

Ingredients

1 1/2 cups graham cracker crumbs (or 12 large graham cracker rectangles, crushed to crumbs)
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup butter, melted
3 egg yolks at room temperature
1 can (14 ounces) sweetened condensed milk
1/2 cup key lime juice (or regular lime juice)
Optional: 2 tsp lime zest

Instructions

Preheat oven to 350 degrees. Spray an 8x8 inch square pan with cooking spray and line with parchment paper.
In small bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter and stir to combine. Press the crumb mixture into the bottom of  the baking dish and bake for 10 minutes. Remove from oven, but leave oven on.

With electric mixer, whisk egg yolks for two minutes. Add condensed milk and continue to whisk for additional 2 minutes. Add zest and lime juice and mix for additional two minutes. Pour the filling on top of the crust. Bake for 15 minutes.

Cool completely on rack. Refrigerate at least two hours before serving.

This recipes is adapted from Little Spice Jar food blog.

High Altitude Chocolate Chip Cookies

If you live in the mountains like I do and attempt to make chocolate chip cookies using the recipe on the bag of  chocolate chips, you will be disappointed. The cookies are flat and often hard.  Here is a recipe adapted from "Mrs Montana Rancher" that is adjusted for the high altitude and results in a soft chewy perfect cookie.

Ingredients

1 cup butter, softened
2/3 cup brown sugar
2/3 cup granulated sugar
1 tsp. vanilla
2 eggs
2 tsp. water
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups chocolate chips
Optional: 1 cup walnuts

Instructions

In a large bowl, cream butter with brown sugar, granulated sugar and vanilla. Add eggs, one at a time, beating well after each addition.
In small bowl, combine flour, baking soda and salt.
Gradually add flour mixture to creamed mixture.  Add water. Mix well.
Stir in chocolate chips.
Wrap dough in waxed paper and freeze for 20 - 30 minutes. This step is important, Don't skip it.
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper.  Drop dough in one-tablespoon balls on to prepared baking sheet. Bake for 8-10 minutes. Cool on cookie sheet for 2 minutes and then remove to cooling rack.

Cherry Blueberry Crumble

Cherries and blueberries = a perfect combination. It takes a little bit of effort to pit the cherries but it is so worth the end result.

Recipe Source: Sunset on the Side

Ingredients

3 cups fresh cherries, pitted and halved
1 1/2 cups fresh blueberries
1 Tablespoon corn starch
1/2 cup granulated sugar, divided
1/2 cup flour
1/4 cup light brown sugar
1/4 tsp salt
1/2 cup 1-minute oats
6 Tablespoons cold butter

Instructions

Preheat oven to 350 degrees.
Butter an 8-inch square pan.

Place cherries and blueberries in a large bowl. Add cornstarch and 1/4 cup sugar. Mix gently until fruit is evenly coated. Pour fruit into prepared pan.

Place remaining sugar, flour, brown sugar, salt and oats in medium sized bowl. Cut butter into 1 Tablespoon pieces and add to the mixture. Using a pastry blender, combine until it is crumbly.
Spread evenly on top of fruit.
Bake for 40 - 45 minutes or until golden brown on top. Cool for 45 minutes or until room temperature. Serve with whipped cream or vanilla ice cream.

Orange Olive Oil Cake

Searching for options for dairy-free desserts, I came across recipes for cakes and brownies made with olive oil. The idea interested me because I think olive oil always provides a touch of flavor that I enjoy.  That flavor note pairs well with the orange zest and freshly squeezed orange juice added to this batter. The result is a cake that is fresh with citrus flavor, super moist and a bit like pound cake, only lighter. A sprinkle of powdered sugar on top is all it needs.

This recipe comes from The Merchant Baker.

Ingredients

Zest from 1 1/2 oranges
3/4 cup freshly squeezed orange juice - from 3 - 4 oranges
1 3/4 cup flour
1 tsp. baking powder
1/8 tsp cardamom (optional)
3/4 tsp. salt
3 eggs
1 1/4 cup sugar
3/4 cup mild olive oil
Confectioner's sugar for sprinkling

Instructions

Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Cut a piece of parchment paper to fit on the bottom of the pan and spray with cooking spray.

Whisk together flour, baking power, salt and cardamom (if using) in small bowl.
With electric mixer, beat eggs on medium high heat about one minute.
Slowly add the sugar and continue beating until light and pale yellow, about 3 minutes.
Switch mixer to low speed. Alternately add portions of flour mixture and oil to the batter, beginning and ending with flour.
Add the orange juice and zest and mix until thoroughly combined.
Pour batter into prepared pan.
Bake 45-55 minutes or until toothpick inserted in center comes out with just a few crumbs.
If the cake is becoming too brown before it is done, you can tent the top with a piece of foil.
Allow to cool for 10 minutes in pan. Then, remove cake from springform pan and allow to cool completely,
Cover cake. For best flavor, allow the cake to sit overnight.
Sprinkle with powdered sugar and serve.

Monkey Cupcakes

You don't have to be a cake decorating pro to make these cute monkey cupcakes.  I recently made these for the cake walk at my grandson's school carnival. They would be perfect for a birthday party or anytime you want to put a smile on someone's face!

Ingredients

1 box cake mix of your choice
1 container chocolate frosting
24 - 30 vanilla wafer cookies
50 - 60 mini vanilla wafer cookies
50 - 60 candy eyes (sold in the cake decorating section)

Instructions

Prepare cake mix for cupcakes according to package instructions.
Allow to cool.
Frost each cupcake with chocolate frosting.
Place a large vanilla wafer on top for the nose and mouth.
Add two eyes and place two mini vanilla wafers on the sides as ears.
Place additional chocolate icing into piping bag (or sandwich bag with the tip snipped off).
Pipe mouth and nose on top of large vanilla wafer.

Pizzelles

Pizzelles are a wafer-like Italian cookie that is made in a pizzelle iron, much like a waffle. They smell amazing while they are cooking. The cookie is crisp and delicious by itself or as a base for other desserts. The vanilla can be replaced with anise for those who prefer the licorice-like flavor.

Ingredients

3 eggs
1 3/4 cup flour
3/4 cup sugar
1 Tablespoon vanilla
1/2 cup butter, melted
2 tsp. baking powder
Confectioner's sugar

Instructions

Beat eggs well. Add melted butter and flavoring and mix to combine. Add sugar gradually. Beat until smooth.
Sift flour and baking powder together. Mix with egg mixture until smooth.
The dough will be thick. Heat pizzelle iron and add  a small spoonful on each section. Close lid and bake for about 40 seconds or until light golden brown.
Remove from iron and place on waxed paper to cool.
Put small amount of confectioner's sugar in sifter and sift over cooled cookies.

Pizzelles can be used to make ice cream sandwiches.
A strawberry ice cream sandwich dessert can be made by spreading strawberry jam on the inside of  a pizzelle, then topping with several slices of fresh strawberries and a small scoop of strawberry ice cream. Top with another pizzelle.

Pizzelles can also be topped with chocolate syrup, whipped cream and chocolate chips.

Easy Peezy Apple Spice Dump Cake

Five minutes prep and 30 minutes in the oven. It doesn't get easier than that!

Ingredients

1 box (15.25 oz.) Spice cake mix
2 cans (21 ounces each) apple pie filling
1/2 cup melted butter
2 tsp. cinnamon

Instructions

Preheat oven to 350 degrees.
Spray the inside of a 9x13 casserole dish with non-stick cooking spray.
Empty the two cans of apple pie filling into the casserole dish.
Sprinkle cinnamon over the top of the apples.
In medium-size bowl, combine cake mix and melted butter until crumbly.
Sprinkle cake crumb mixture evenly over apples.
Bake for 30 minutes.
Serve with ice cream or whipped cream.

Easy Peezy1

From www.neverendingjoy.com

Pumpkin Gingerbread Cookies

Soft and chewy, these cookies combine pumpkin and molasses with warm autumn spices.

Ingredients

1/2 cup softened unsalted butter
1 cup granulated sugar
1/2 cup pumpkin puree
1/4 cup molasses
2 1/4 cups flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
Extra 1/2 cup granulated sugar for rolling

Instructions

In large mixing bowl, beat butter, sugar, pumpkin and molasses until well combined.
In separate bowl, whisk together flour, cloves, ginger, cinnamon, salt and baking soda. Add flour mixture to pumpkin mixture and beat on low speed until combined.

Wrap dough in waxed paper and refrigerate overnight.  Scoop out dough into 1-inch round balls. Place the balls back into the refrigerator for an additional 1/2 hour.
Preheat oven to 350 degrees. Spray cookie sheet with nonstick cooking oil.
Pour 1/2 cup sugar into bowl. Roll each ball in the sugar and place on baking sheet.
Bake for 10 - 12 minutes or until edges are set and cookies are starting to brown, but still soft.
Allow cookies to cool for a minute on cookie sheet and then transfer to wire rack to cool completely.

This recipe comes from www.readytoyumble.com

Caramel Apple Mini Cheesecakes

The flavors of fall in an individual cheesecake bite. This recipe from Cakes Cottage is simply delicious.

Ingredients

For the Crust
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
1/2 cup melted butter

For the Cheesecake
2  8-ounce packages softened cream cheese
2 Tablespoons cornstarch
1/4 cup brown sugar
1/4 cup white sugar
1/8 tsp ground ginger
2 tsp. vanilla
1/2 tsp. ground cinnamon

For the Apple Crisp Topping
1/4 cup flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp. ground cinnamon
2 Tablespoons oil

2 medium apples, peeled cored and finely chopped
Caramel ice cream topping

Instructions

Preheat oven to 350 degrees. In mixing bowl, combine graham cracker crumbs, oats, melted butter and brown sugar.
Line 16-18 muffin cups with liners.
Divide mixture among muffin cups and press inside bottom to form crust. Use about one Tablespoon for each.
Bake for 5 minutes. Remove from oven and cool.
In bowl, combine all cheesecake ingredients. Beat until smooth. The batter will be thick.
Spoon on top of graham cracker crusts, leaving room for fruit.
Combine all topping ingredients and mix until crumbly.
Arrange finely chopped apple on top of cheesecake layer. Top with topping.
Bake for 25-30 minutes.
Once it is done cooking, cool for 15 minutes. Remove from paper liner. Refrigerate overnight.
Serve with caramel topping