Apple Cobbler

          To make up for the cookies (even though they DID taste pretty good), I decided to redeem myself with an Apple Cobbler. You seriously can’t go wrong there. This cobbler was super easy, and very similar to my Peach Cobbler, as it was also made in the crockpot. I actually like this recipe better than the Peach, and I will probably make the same recipe again with peaches.
          You can find the original recipe here!

·         Yumminess---10---There was absolutely NOTHING I would change about this recipe…except maybe double it and make more next time…because we ran out.

·         Easiness---7---Lots of ingredients, and a bit time consuming to do the apples if you don’t have the lovely Apple Peeler Corer Slicer from Pampered Chef like I do!

·         Repeat---10---YES, soon please!

Oh wow. This picture doesn't even do it justice!

 

INGREDIENTS (for the crust)

·         1 cup flour

·         ½ cup brown sugar

·         ½ granulated sugar

·         ½ tsp cinnamon

·         ¼ tsp nutmeg

·         1 pinch salt

·         ½ cup butter, melted

INGREDIENTS (to mix with apples)

·         ½ cup granulated sugar

·         1 TBS cornstarch

·         ½ tsp ginger

·         ½ cinnamon (I sprinkled a little bit more on at the end)

·         6 cups apples-peeled, cored and chopped

 

DIRECTIONS

·         Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Set aside.

·         Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture. Sprinkle the crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Pumpkin White Chocolate Chip Cookies

          I learned a valuable lesson yesterday: Always be sure to double check the recipe before you start baking. Everything was going great while I was mixing together my ingredients for my Pumpkin White Chocolate Chip Cookies, that is, until I got to the part where I needed to add the pumpkin puree. For some odd reason, I had it in my brain that the recipe called for a CAN of pumpkin puree. Well, sadly, I was mistaken. The recipe actually called for 2 TBS of pumpkin puree….just a teensy tiny difference right? The result was super moist, not crispy cookies that actually taste pretty good, despite my goof-up.

         You can find the original recipe here…obviously I changed it quite a bit…

·         Yumminess---6---I wish I had read the recipe, because I like my cookies to be crispy. The flavor is perfect though. I just have a texture issue with this batch.

·         Easiness---10---Really easy recipe..haha…unles you are me, of course.

·         Repeat---8---I will most likely make these again to redeem myself and make them the correct way.

I think I am getting good at taking these pictures :)

INGREDIENTS

·         1 ½ Cup flour

·         ¼ tsp baking soda

·         2 tsp pumpkin pie spice

·         1/8 tsp salt

·         ½ cup granulated sugar

·         ½ cup brown sugar

·         2 TBS butter, melted

·         2 egg whites

·         1 can pumpkin puree (or 2 TBS if you want to do it correctly. If you do only 2 TBS, only use 1  cup flour)

·         1 tsp vanilla extract

·         ½ cup white chocolate chips

DIRECTIONS

·         Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners or lightly spray cookie sheets with cooking spray.

·         In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy

·         Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out

·         Drop by level spoonfuls about 1 inch apart onto baking sheets.

·         Bake 10-14 (if you make it with 1 can pumpkin puree, otherwise bake 8-10 minutes) minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Pumpkin Spice Frappuccino

          Today was a bad day. Not terrible, just disappointing. Yesterday I made a cake in the hopes of turning it into cake pops today.  I read in a magazine that the best way to make cake pops is to make a sheet cake, then mix in icing, roll them into balls, freeze them, stick in the pop stick, then dip in candy melts. Now THAT is funny. Not only were my cake balls a sticky, gooey mess, but I couldn’t get the sticks to stay in. Here is the best part, as I am trying to dip them into the melted chocolate/candy stuff, they fall off the stick and fall apart in the pot. That being said, I will not be posting the recipe OR pictures….not that I took any.
          Before this whole fiasco, I wanted to try a recipe I found on Pinterest. I love anything Fall flavored, such as Starbucks’ Pumpkin Spice Frappuccino. I also love anything that promises to be healthier, yet taste just as good as the original. So, I thought I would give this recipe a try. I found the original recipe at this blog, but I didn't follow her recipe exactly since I do not like coconut milk/almond milk or Stevia. 
          It was good, but I wasn't in love with it. The coffee was just a bit too overpowering for me and it wasn't sweet enough. Of course, I do think some people might really like how it tastes, but I think I am just too used to the original. Even though it didn’t taste how I wanted, it sure does look pretty, don’t you think? J

• Yumminess---6---Again, I think I am just completely used to the original from Starbucks. Or maybe it would have tasted better if I hadn't used skim milk and regular sugar.
• Easiness---10---Can't get much easier than throwing everything in a blender.
• Repeat---5---I think I would prefer just buying the original at Starbucks and pay the $5. I am just not talented enough to try to re-do what is already perfect.

          To make up for this crappy baking/blending experience, I am going to make my Carrot Cupcakes with White Chocolate and Orange Frosting. OMG. Get excited!

PUMPKIN SPICE FRAPPUCCINO

Servings: 1

INGREDIENTS

·          1 ½ cups frozen coffee (I froze mine in an ice cube tray the day before)

·         2 TBS pumpkin pie filling

·         ½ tsp Vanilla extract

·         ¼ tsp pumpkin pie spice

·         1 tsp sugar

·         ½ cup milk (any type)

·         Whipped Cream

·         1 dash cinnamon

DIRECTIONS

·         Blend together coffee, pumpkin pie filling, vanilla, pumpkin pie spice, sugar, and milk.

·         Top with Whipped cream and cinnamon.

Oreo Cheesecake Cookies

          Now, I am no Oreo fanatic like my boyfriend, but I do appreciate the cookie every once in a while. However, I AM a cheesecake fanatic. I think you see where I am going with this…Oreo Cheesecake Cookies.
          I have been sliding into a deep, dark depression with the lack of a working oven (the new one arrives Tuesday, thank God!), so I was lucky enough to borrow my boyfriend’s dad’s kitchen the other night to make this one-of-a-kind, mouthwatering treat. You will be absolutely amazed at how chewy and perfect these are. Just give them a try! I found the original recipe here, but I changed it quite a bit.

·         Easiness---8---Really simple to make, but it can get messy.

·         Yumminess---10---WOW! These are fantastic. Even with the vanilla missing (we were all out). I also really like that they don’t call for egg, because that means I can eat the cookie dough raw J

·         Repeat---10---I plan to add these to our Christmas Cookie Baking Day list. They were a HUGE hit!

OREO CHEESECAKE COOKIES

Yield: About 1 dozen cookies

INGREDIENTS

·         ½ Cup Butter

·         4oz Cream Cheese (I think you could use 1/3 Less Fat or Fat Free, but I used Regular)

·         1 cup Granulated Sugar

·         1 cup All-Purpose Flour

·         1 tsp Vanilla Extract

·         ½ cup White Chocolate Chips (could use regular chocolate instead)

·         1 cup Oreo Cookie Crumbs (I used 1 ½ rows of the cookies from the package)

DIRECTIONS

·         Preheat oven to 375 degrees.

·         Slightly melt/soften butter and cream cheese. Cream together in a mixing bowl until smooth.

·         Add the sugar and vanilla extract and mix until well-combined.

·         Add the flour and mix on low until flour is mixed in.

·         Stir in the chocolate chips with a spatula.

·         Mash the Oreo Cookies in a bowl. I did this by using a butter knife.

·         Scoop the cookies into about 1 ½” balls and roll in the cookie crumbs. Place the cookie balls on the baking sheet.  Bake for 12-15 minutes or until the edges are golden and the tops are slightly puffed.

·         Cool on the pan for 2 minutes, then transfer to a wire rack. Store in an airtight container.

Double Chocolate Peanut Butter Popcorn

            There really is absolutely nothing better than the heavenly combination of peanut butter and chocolate. Except maybe the combination of white chocolate, dark chocolate and peanut butter. Ladies and Gentlemen, I present to you: Double Chocolate Peanut Butter Popcorn!!!

            Now, I am not usually a popcorn fan. The kernels get stuck in my teeth, and it just doesn’t seem to be work it unless I am sitting in a movie theatre and we have somehow received a free popcorn from our rewards card (because, as you know, popcorn is $358 at the theatre. No exaggeration there). However, a while ago I had some gourmet popcorn and it was drizzled with peanut butter and milk chocolate. Well, I decided to outdo the gourmet popcorn company and bump it up to dark chocolate and include some white chocolate as well. It was easily one of the best ideas I have ever had.

·         Easiness---6---The white chocolate is a pain in the butt to melt. Especially since my oven/stove is broken, so I couldn’t create a double boiler. The dark chocolate and peanut butter were easy to melt though, so I persevered.

·         Yumminess---8---Next time, I am going to make sure I use chocolate and peanut butter, just because you can never have too much.

·         Repeat---10---ABSOLUTELY!!!!

Doesn't it look mouth-watering???

 

 INGREDIENTS

·         1 bag popcorn (I would suggest not getting anything overly buttered or salted)

·         1/3 cup peanut butter

·         ½ cup white chocolate chips

·         ½ cup dark chocolate chips

 

DIRECTIONS

·         Pop the popcorn and spread out on a baking sheet covered in foil or parchment paper.

·         Melt the peanut butter, and then put melted peanut butter in a plastic baggie.  Cut the tip off one corner of the baggie to make it easy to drizzle.  Drizzle peanut butter over the popcorn.

Peanut butter in the plastic bag

·         Repeat second step with white chocolate and then dark chocolate.

·         Allow to sit for about 30 minutes for the peanut butter and chocolates to harden.  I might even suggest placing it in the refrigerator for a little bit, but I am not sure if that would make the actual popcorn soggy or not.

·         ENJOY!

 

Obviously I was pretty happy about my popcorn

 

Hummus

          Today I was in the mood for Hummus. If you have never tried hummus, you are truly missing out on a great experience. I know what you are thinking, that the texture looks awful and that the idea of eating mashed up chickpeas is repulsive. Well, don’t knock it till you try it.

          My recipe for hummus is super easy, and it tastes wonderful.  It is just your simple garlic flavored hummus. No fancy red peppers here! Maybe next time I will give that a shot.

          Anyway, here is the recipe. Enjoy! Oh, and by the way….looking ahead, expect to see some White Chocolate and Peanut Butter Popcorn! Mmmmmm. Come back soon!

Erika’s Garlic Hummus:

All the ingredients you will need

 INGREDIENTS

·         1 TBS Olive Oil

·         1 Can Garbanzo Beans  (or Chickpeas)

·         ½ Lemon or about 1 TBS lemon juice

·         1 clove garlic

·         ½ tsp Salt 

Garbonzo beans in the blender. I think I am getting better with
the camera.

The finished product.

 

DIRECTIONS

·         Blend everything together in either a blender or a food processor. Chill for 30 minutes or more before serving. Serve with pita chips.

Secret about Erika

          You should know something about me before we continue with this blogger/reader relationship. It is something that could definitely make or break how you feel about me, my cooking abilities, my sanity, and my blog. Are you ready for it? You sure? Ok, here goes. My name is Erika, and I LOVE Garlic! I don’t mean that I like to have a little of it now and then when I have pasta. No, I love it on EVERYTHING.

          My family has a running joke that if the house smells like garlic, they know who is cooking.  And let me tell you, my garlic containing dishes always taste magnificent! Here is how much I love garlic…on Christmas this past year my family gave me my own bulb of Elephant Garlic. WOW.

Yes, I know. I have much different hair now. In fact, I like to completely
change my hair every 4 months or so. It comes with my craziness

          Sadly to say, I never got to use it. My mom and I attempted to use it in something, but it had a terrible taste so we threw it away L I know, very sad. Garlic should never be thrown away, unless it is moldy and brown, of course.

          Anyway, I just felt I needed to share this embarrassing trait about myself before we continue this relationship. It is only fair that you know my craziness when it comes to garlic.  Also, I just didn’t have a recipe to share today, so I wanted to give you something J Happy Saturday!

 

p.s. If you have a recipe that you want me to try, let me know. I am always looking for new ideas!