Tag Archives | sweet bites

BAKED APPLE COBBLER RECIPE

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Pumpkin spice is already my go to drink these days, but before we get all the way into pumpkin season, I thought it would be nice to give apples some time in the spotlight. After all, we visited a Cider Mill and went apple picking with friends last week and have buckets full of apples to show for it! Since they aren’t going to eat themselves and we could use a change from our go-to apple dippers I decided to try baking some (something my mom used to do, with a drizzle of honey – so good) with a cobbler topping and whip cream. Aside from turning out delicious, I’ll take any excuse to have something yummy smelling in the oven during the fall and winter months!

BAKED COBBLER APPLES

Takes 50 minutes start to finish (10 minutes hands-on) and makes 4 halves.

YOU’LL NEED:

  • 2 apples
  • cinnamon (to taste)
  • sugar (to taste)
  • 5 tablespoons butter, melted
  • 1/2 cup flour (any kind)
  • 1/2 cup rolled oats (uncooked)
  • 1/4 cup brown sugar
  • sprinkle of salt
  • FAVORITE TOPPINGS – whip cream, caramel, more cinnamon, ice cream, baked pie crust, etc.

HERE’S HOW:

  1. Heat oven to 375 degrees. Cut apples in half and core using a spoon. Place face up in baking dish (if dish isn’t non-stick, spray with cooking spray first).
  2. Sprinkle apple flesh with cinnamon and sugar (see picture).
  3. In a saucepan, melt butter. Remove from heat and stir in oats, flour, brown sugar, and a sprinkle of salt. Put a scoop of the mixture on each apple. Then cover dish with foil and place in the oven for 20 minutes. Uncover and cook for an additional 20 minutes.
  4. Remove from oven and let sit for a few minutes before adding toppings. To make the letters I used these mini cookie cutters and pie crust from the store, then baked on a cookie sheet for a few minutes.

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I’m more of a non-fruit dessert eating girl, but these were so good we gobbled them right up! Now to try and make apple sauce out of the rest of our apples. If you have a favorite recipe, please share!

Oh, and if you are wondering what apples are best for baking, I like Mutsu, Pink Ladies, Honeycrisp, and (of course) Granny Smith. Here’s a helpful chart for more ideas.

XO, Rae

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SWEET BITES: MINI NO-BAKE CHEESECAKES

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Kitchen activity is sparse during the summer months and I actually appreciate the break but ever since Espen and Tilly took a cooking class with their friends a couple weeks ago, we’ve all been more inspired to spend time making and baking. Over the weekend, Ozzie, Tilly and I made these cute and delicious lemony no-bake mini cheese cakes. They don’t require too many ingredients or any time in the oven, and are easy enough to make with littler kids (if you don’t mind a little crumbly mess).

Try out the recipe below… They are delicious and sweet and would be even better with a few berries on top!

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MINI NO-BAKE CHEESECAKE (makes 12)

For the Crust, You’ll Need:

  • 15 graham crackers
  • 2 teaspoon allspice
  • 1/2 cup butter, melted

For the Filling, You’ll Need:

  • 1-1/2 cups (13 oz.) cream cheese, at room temp.
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1 – 14 oz. can sweeten condensed milk
  • 4 tablespoons lemon juice

Here’s How:

  1. Grease standard muffin tin and line each cup with strips of wax paper… See picture above. The strips make it easier to remove the cheesecakes from the tin.
  2. Roughly break graham crackers into a food processor. Add allspice and blend until finely crushed. Add butter and process until well combined.
  3. Press crumb mixture into the bottom and sides of each muffin cup to form your crust. Use the bottom of a glass to press down if needed (Tilly liked this part). Place in freezer while you make filling.
  4. To make the filling, beat cream cheese until smooth. Add lemon zest, vanilla, condensed milk and lemon juice. Beat until mixture is creamy — about 5 minutes.
  5. Remove muffin tin from freezer and spoon filling into each cup.
  6. Refrigerate for 3 hours or overnight. Lift mini cheesecakes using waxed paper liners.

The hardest part is waiting for the cheesecake to set, but it’s so worth it!

XO, Rae

P.S. – Here’s a healthier breakfast or snack version of the mini cheesecakes you might enjoy.

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SWEET BITES: SIMPLE BERRY-LEMONADE SNOW CONE GRANITA RECIPE

simple snow cone granita recipe

Gosh I hated being away from this online space and (gasp!) social media last week, but have been busy finishing up a few big design projects before the kids are home for summer — just a week and a half left. Not sure who is more ready and excited, me or the kids! That being said, posts might be random and sparse for the next couple weeks but then I have quite a few summer-y DIY’s, kid crafts, recipes and adventures that I can hardly wait to document and share! Make sure to sign up for emails below (if you haven’t already) so you don’t miss out!!! Now onto todays post….

With all of the hot weather and outdoor playtime in our future a frozen treat seemed to be in order and granitas (aka Italian ice) are a new fave around here. They are technically vegan, gluten free, and made from fresh ingredients, yet totally delicious and full of sugar. But who doesn’t need a little extra sugar in the summertime!

simple snow cone granita recipe

Here’s how to make them:

BERRY LEMONADE GRANITAS, takes 20 minutes hands-on time (3 hours start to finish), makes 10-12 small servings

You’ll Need:

  • 1 cup sugar
  • 1/2 cup sugar
  • 3 cups of your favorite homemade or store-bought lemonade
  • 1-2 cups raspberries, blueberries or sliced strawberries
  • a few hours of down-time
  • OPTIONAL, extra berries and mint for garnish and paper snow cones, wood paddle spoons and cute straws for serving

Here’s How:

  1. Pour sugar and water into a saucepan and bring to a boil for one minute to make a simple syrup. Add fresh berries and let simmer, stirring often for about 5 minutes. (Or grab a flavored lemonade at the store and skip the berry step!)
  2. Remove mixture from heat, spoon or strain out the berries and set in an ice bath to cool.
  3. Pour mixture into a 9×13 or larger baking dish. Add lemonade and stir together carefully. Place in the freezer.
  4. Every 20-30 minutes use a fork to break up the mixture then return to the freezer and repeat until it you have a nice fluffy/icy/crystal texture.
  5. Scoop into cups or these snow cones and garnish with berries and mint!

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//We used a marker to add a cute design to the handle end of wood ice cream spoons//

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YAY for summer you guys!!! Looking forward to making more of these and trying new flavors. Maybe an adult version for cocktail hour or a red, white and blue combo for the 4th of July… What flavor would you want to try?

XOXO, Rae

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MINI BITES: CANDIED APPLE DIPPERS

yummy-apple-dippers-7Apples have definitely taken a back seat to our pumpkin obsession this fall but yesterday afternoon, as a post church, football watching snack, we put together an apple dipping tray. The kids (and a friend that stopped by) loved everything about it and lucky us, there was enough to enjoy for dessert later in the night!

When it comes to apples, dips and toppings there are endless combinations but instead of heading to the store for anything specific I grabbed what we had on hand… Yet another reason (spontaneous treats!) to keep a somewhat stocked pantry. Something I’m not always great about but that reaps major bennies. Here are a few of the items, including dip recipes, we set out.

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PEANUT BUTTER DIP – combine 8oz. of cream cheese, 1/4 cup sugar, 3/4 cup brown sugar, 1/2 cup peanut butter, and 1 teaspoon vanilla with a mixer  until smooth and serve.

CARAMEL DIP – unwrap half a bag (about 20 pieces) of caramels and place in bowl with a splash (1 tablespoon) of cream or milk. Heat in microwave for 20 second intervals, stirring in-between until completely melted. Allow to cool and thicken before serving.

WHITE CHOCOLATE – melt chocolate chips in the microwave or double broiler, being careful not to burn, stirring lots and often. Works best (in my opinion) drizzled over apple slices instead of the main dip or topping. If you are making a larger quantity try pouring into a squeeze bottle to make it easy.

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It was a nice treat in the middle of our sunday and would make for a fun “bar” for a party or get together any day.

So now tell me… have you been all about those pumpkins or apples this fall? This inquiring mind wants to know!

XO . Rae

PS – To everyone who placed an order during our flash sale, thank you so much! Your order will be shipped later today :)

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