Apple Crumble Bars

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SingWithPost #CerealAnytime #CollectiveBias

Apple Crumble Bars

You all know I am a movie junkie.  I write screenplays and am so hoping you all will get to see one of my scripts on the big screen one day soon, and I watch movies all the time.  I have old favorite playing in the background while I write and bake and take photos and I try to watch at least two new to me movies every week.

Movies are really special because they make us feel.  They inspire us and make us laugh and cry and bring us together in ways we might not expect.  The experience of watching a great movie for the first time whether in the theatre or at home is unparalleled.

Apple Crumble Bars

While my favorite movies are all over the place in terms of genres, I have a serious weakness for animated flicks.  Perhaps it’s because it brings out the kid in me and reminds me of those simpler days, but it’s also because today’s animated movies are outstanding.

And while I haven’t seen it yet, I have no doubt SING is going to be a new favorite.  It looks so uplifting and is all about following dreams – that sounds perfect for me!

cereal-collage

When I’m watching movies, I love to have a snack.  Who doesn’t?  These Apple Crumble Bars totally fit the bill.  What makes them even more special than typical apple bars is that I incorporated Honeycomb cereal into the crust and topping and Honey Bunches of Oats Almond into the topping.

Post cereals have a wide variety of cereals, so at least one is sure to suit everyone’s tastes.  Plus, that variety means there are always a few options from breakfast to snack to dinner and dessert.  Cereal is good for so much more than eating with milk in the morning.

Apple Crumble Bars

The crust on these bars is like an awesome shortbread but with so much more flavor thanks to the cereal and some cinnamon.  The apples are tender but not mushy and have more cinnamon for that warm spice and fresh lemon juice for balance.  The topping might be my favorite with walnuts that that Honey Bunches of Oats in big clusters.  I couldn’t stop at just one of these bars and I bet you can’t either.

Plus, right now select Post products have special packaging for SING.  You can use the information on these boxes to enter the SING National Sweepstakes for a chance to win $100,000 or movie tickets.  To enter all you have to do is enter codes found on the specially marked boxes into the sweepstakes website.

Be sure to head to Walmart and pick up a few boxes on Post cereal like I did!

Apple Crumble Bars

Apple Crumble Bars

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: 24 bars

Ingredients

Crust and Topping
1 ½ cups Honeycomb, crushed
2 cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ cup granulated sugar
½ cup packed light brown sugar
2 sticks unsalted butter, melted
1 cups Honey Bunches of Oats Almond
1 cup walnuts
Filling
6 heaping cups apples, peeled and diced
1 tablespoon ground cinnamon
2 teaspoons ground ginger
½ cup packed light brown sugar
¼ cup cornstarch
Juice from 1 lemon

Instructions

  1. Preheat oven to 350 degrees F. Butter a 9 by 13-inch pan.
  2. Make the crust and topping. In a large bowl, stir together Honeycomb, flour, salt, cinnamon, sugars, and ¾ of the melted butter. Stir until clumps form. Press ¾ of this mixture into the bottom of the prepared pan. Add the Honey Bunches of Oats, walnuts, and remaining butter and stir to combine. Set aside.
  3. Make the filling. In a large bowl, stir together apples, cinnamon, ginger, sugar, cornstarch, and lemon juice until fully combined. Pour onto the crust and spread into an even layer. Sprinkle the topping evenly over the apples. Bake for 45-50 minutes, until golden brown, filling is bubbling, and apples are tender.
  4. Cool bars completely in pan before cutting and serving. Bars may be stored in an airtight container at room temperature for up to 4 days or frozen individually, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour.
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Homemade Twix Bars #SundaySupper

Homemade Twix Bars

Lots of people have Thanksgiving traditions and many of them are the same.  Travel.  Family.  Cooking.  Baking.  Turkey.  Pie.  Football.  Leftovers.  Shopping.  More leftovers.  More shopping.  More travel.  Lots of crowds.

And I think all those traditions and whatever others you may have are great.

Homemade Twix Bars

But I bet you aren’t surprised to know those aren’t my traditions for the most part.  My Thanksgivings are quiet days, just Mom and Dad and me.  We actually have started this new tradition where we go shopping the day before Thanksgiving.  It’s my favorite!

There aren’t any crowds and a lot of the sales have already begun.  This year I picked up an awesome dress at Saks I can’t wait to show all of you!!  It’s fun, low key, and this year was a great way to get out on a rainy, yucky day.

Homemade Twix Bars

On Thanksgiving, the only traditional food we have is cranberry sauce (not out of the can).  Otherwise we have steaks or tacos and it’s just the three of us.  No pressure.  Not too much work.  No drama.  There aren’t many leftovers and save for a little shopping by Dad on Black Friday, we leave the crowds to everyone else.

That’s my Thanksgiving and I wouldn’t have it any other way.  For me it is perfect.  For you something else may be and I hope that is exactly what you had over the holidays 🙂

Homemade Twix Bars

For dessert, we skipped pies and pumpkin and all that and had homemade Twix Bars.  These are everything I remember a Twix to before my allergy and oh so much more.

The shortbread base is the star here.  It is thick and crumbly and practically melts in your mouth.  Then there is the gooey caramel that stretches when you bite into the bar.  It all finishes with the slightly bitter carob (in my case) or chocolate coating, snapping as you take a bite.  Make sure these are a part of your holiday season!

Homemade Twix Bars

Homemade Twix Bars #SundaySupper

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: About 24 bars

Ingredients

1 ½ sticks unsalted butter, room temperature
¾ cup confectioners’ sugar
1 tablespoon vanilla bean paste
1 large egg
2 cups all-purpose flour
2 tablespoons finely ground cornmeal
½ teaspoon kosher salt
1 batch homemade caramel or store bought
18 ounces carob or dark or milk chocolate chips
2 tablespoons vegetable shortening

Instructions

  1. Make the shortbread. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving overhang for easy removal later.
  2. In a large bowl, cream the butter, sugar, and vanilla bean paste until light and fluffy. Beat in the egg. Add the flour, cornmeal, and salt and mix until a stiff dough is formed. Spread into the bottom of the prepared pan in an even layer.
  3. Bake shortbread 20-25 minutes, until golden brown around the edges and mostly set.
  4. While the shortbread bakes, make the caramel or warm the store-bought caramel. Pour the hot caramel over the slightly cooled shortbread. Refrigerate for at least 4 hours and up to overnight until completely chilled.
  5. Once the caramel and shortbread are chilled, cut into long, thin bars. Melt the carob or chocolate with the shortening in a microwave safe bowl in the microwave in 30 second increments, stirring in between, until fully melted. I recommend doing this in two batches.
  6. Carefully dip each of the bars in the chocolate and use a spoon or your fingers to coat completely. Set on a parchment lined baking sheet to set. Once all bars are set, serve or store in an airtight container in the refrigerator for up to 1 week.

Notes

Shortbread base adapted from Ashley Rodriguez via Craftsy

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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Christie from A Kitchen Hoor’s Adventures for hosting!

Baked Goods

Candy

Chocolate

Jams, Syrups, Drinks

Mixes and Spices

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Oatmeal Raisin Snack Cake

Oatmeal Raisin Snack Cake

While this may not be a traditional Thanksgiving dessert, I may make it a tradition in my house.  I mean there’s only so much pumpkin pie one person can eat, right?

Plus, this cake is a breeze to make because it’s made with Miss Jones Baking Company cake mix and frosting.  You know me, I’m not typically a fan of cake mixes and would prefer to make things from scratch because of all the crazy weird ingredients in them that I know are not good for me.

Oatmeal Raisin Snack Cake

The convenience of a boxed mix and especially the frosting can’t be denied.  And now that I know about Miss Jones Baking Company has these high quality, organic mixes with ingredients that I would use if baking a cake from scratch.

It is such a win win to be able to save time by using a mix and know that it is as high quality if not more so than the ingredients I have in my pantry.

Oatmeal Raisin Snack Cake

Plus, Miss Jones is running a contest right now.  All you have to do is use one or more of their products to make a wonderful sweet treat and fill out the form on their website, or enter via Instagram or Facebook.  You can find all the details on their website.

Oatmeal Raisin Snack Cake

Because Miss Jones’ mixes are meant to be doctored up with a variety of ingredients, the sky is the limit to your creation.  I made this delightful Oatmeal Raisin Snack Cake.  It is super moist but has a bit of chew from all the oatmeal.  And those plump, juicy raisins are bursts of flavor.  For the frosting, I simply used Miss Jones Cinnamon Sugar frosting – it is so flavorful I didn’t have to add anything.

I loved expressing my creativity with Miss Jones and you will too!

Oatmeal Raisin Snack Cake

Oatmeal Raisin Snack Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 18 servings

Ingredients

1 box Miss Jones Organic Vanilla Cake Mix
¾ cup old fashioned rolled oats
1 cup jumbo raisins
1 tablespoon ground cinnamon
1 cup applesauce
3 large eggs
½ cup milk (I used almond, use what you love)
1 container Miss Jones Cinnamon Sugar Frosting

Instructions

  1. Preheat oven to 350 degrees F. Oil and flour a 9 by 13-inch pan.
  2. In a large bowl, stir together applesauce, eggs, and milk. Add the cake mix, oats, raisins, and cinnamon and stir until well combined. Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely.
  3. Once cake is cool, evenly spread the jar of frosting over the cake. Serve immediately or store in an airtight container at room temperature for up to 4 days.
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Healthy Apple Cinnamon Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YogurtInspiration #CollectiveBias

Healthy Apple Cinnamon Muffins

I used to eat yogurt every morning for breakfast.  And I loved it.  There are so many flavors to choose from and it’s super good for you.  But then I got a little bored.  Luckily, yogurt is still there providing some #BreakfastInspiration, because it is good for so much more than eating as is.

Dannon Oikos is my go-to.  While I love the traditional with all-natural non-GMO ingredients, when shopping at my local Meijer, they were out of the Apple Pie flavor I was searching for, so I picked up Salted Caramel Triple Zero because caramel and apples are a match made in heaven.

Shopping at Meijer

Triple Zero has 0 added sugar, 0 calories, and 0 artificial sweeteners, hence the Triple Zero.  It fuels performance and exercise, but does sacrifice a bit of flavor.  The good news is, in these Healthy Apple Cinnamon Muffins, you will never, ever know that.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Oikos is totally made for incorporating into recipes.  These are some of the fluffiest, moistest, most flavorful muffins I have ever made.  The tang of the yogurt and the tartness of the applesauce keeps the muffins from being too sweet, while the pecans add crunch and the pieces of apple are little juicy flavor pockets.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

I feel so good about eating these muffins because yogurt has the protein, calcium, and vitamin D my body needs.  Plus, I am super excited to try different variations on these muffins by using different fruit, nuts, and yogurt.  You should feel free to experiment too.  Blueberries, walnuts, and vanilla yogurt sounds great.  Or strawberries, almonds, and Banana Cream.  Oikos has tons of flavors to check out.

So the next time you need to revamp breakfast, turn to Oikos and my Healthy Apple Cinnamon Muffins.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins

Ingredients

2 cups all-purpose flour
1 tablespoons ground cinnamon
1 teaspoon ground ginger
2 teaspoons baking powder
1 cup packed light brown sugar
2 large eggs
1 cup applesauce
2 5.3 ounce containers Oikos Triple Zero Salted Caramel
2 cups diced and peeled apple
¾ cup pecans

Instructions

  1. Preheat oven to 375 degrees F. line a muffin tin with paper liners.
  2. In a large bowl, stir together sugar, eggs, applesauce, and yogurt. Add flour, cinnamon, ginger, and baking powder and mix until fully combined.
  3. Stir in the apple and pecans until well distributed. Divide batter evenly among muffin cups, filling all the way to the top.
  4. Bake for 22-25 minutes, until a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs. Serve warm or cool completely. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
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Frosted Sugar Cookies #SundaySupper

Frosted Sugar Cookies

There are a few things that the holiday season totally needs.  A Christmas tree.  Time with your favorite people.  Glitter.  And cookies.  Definitely cookies.

For this week’s Sunday Supper, we’re all sharing our favorite desserts.  When I was looking at what everyone was going to share I noticed a serious lack of love for cookies, so I decided to change that.

Frosted Sugar Cookies

Which, for the record isn’t very me.  See, I hate making cookies.  Don’t get me wrong, cookies themselves are great.  I used to eat Nilla Wafers and Chessmen for breakfast when I was a kid and couldn’t stomach anything else before school.

The slice and bake cookies were always in the oven when my grandparents were in town when I was little.  My baby sitter and I once spent an entire day making cookies from the Mrs. Field’s cookbook.  When Mom worked she brought home the BEST cookies that I can never recreate no matter how hard I try.

Cookies: they’re awesome.  Except when I try to make them.  Pies are done when they are golden brown and bubbling.  Cakes are done when a toothpick comes out clean.  But cookies, they tempt and taunt me, unwilling to offer any clues to their doneness.

Frosted Sugar Cookies

They may look underbaked on the outside, but give them a chance to cool and they will reveal themselves to be dry and lifeless.  Or they could be golden brown on the outside but totally and forever raw on the inside.

These cookies for example took a couple batches to get right.  The first batch tasted great out of the oven, but once they cooled, they were dry as a bone, though Mom and Dad would argue with me on that.  The second batch was much better.

Frosted Sugar Cookies

Perhaps the best thing about these Frosted Sugar Cookies is how easy they are to make.  It took no tie to whip up a batch and get them in the oven.  Oh, and then there’s the cream cheese frosting and sprinkles.  Because again … holidays and sprinkles are a match made in heaven.

Now that I have these cookies down, I know I will make them again and again.  They should be a part of your cookie baking too!

Frosted Sugar Cookies

Frosted Sugar Cookies #SundaySupper

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 12 cookies

Ingredients

Cookies
2 ¼ cups all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1 stick unsalted butter, room temperature
½ cup + 2 tablespoons granulated sugar, plus more for shaping
¼ cup + 2 tablespoons confectioners’ sugar
¼ cup + 2 tablespoons olive oil
1 tablespoon vanilla bean paste
1 large egg
Frosting
1 stick unsalted butter, room temperature
4 ounces cream cheese
3 cups confectioners’ sugar
1 tablespoon vanilla bean paste
Sprinkles, for topping

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, cream butter and sugars until light and fluffy. This is really easy to do by hand, but a hand or stand mixer would work too. Add oil, vanilla bean paste, and egg and mix until well combined. Add flour, salt, baking soda, and cream of tartar. Mix until a thick, well combined dough forms.
  3. Divide the dough into quarters and divide each quarter into three roughly equal pieces. Take each piece, shape it into a ball, and place it on the tray. Arrange the balls as far apart as possible on the tray. Take a bit of the sugar for pressing the cookies and sprinkle it on each ball. Then press the cookie until it is about ½ inch thick.
  4. Bake flattened cookies for 12 minutes. No matter what they look like take them out of the oven. I learned this lesson the hard way. Cool cookies completely on tray.
  5. Once cookies are cool, make the frosting. Beat butter and cream cheese using a hand of stand mixer until light and fluffy. Slowly add confectioners’ sugar. Once it is all added, pour in the vanilla bean paste. If the frosting is too thick, add some cream or milk. If it is too thin, add some more sugar.
  6. Spread a heaping tablespoon of frosting on each cookie. Top with sprinkles. Serve immediately or store cookies in an airtight container in the refrigerator for up to 3 days. Cookies may also be frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour.

Notes

Cookies adapted from The Faux Martha

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Don’t forget to check out the other Sunday Supper dishes!  Thanks to T.R. from Gluten Free  Crumbley for hosting!

Bars and Cookies

Cakes

Cheesecakes

Drinks

Pastries

Puddings and Creams

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Coconut Macaroon Pizza #SundaySupper

Coconut Macaroon Pizza

I loved pizza as a kid.  Probably as much as any other kid.  It’s comforting and easy to eat and can be delivered on a whim.  It was served at birthday parties and as part of our school’s Book It program.  We ate it at the mall and at home.  Pizza.  Who doesn’t like pizza.

While, in most cases me.  Your confused now, as you should be.  See, I don’t like tomato sauce.  At all.  I can’t eat anything with tomato sauce on it.  Pasta.  Pizza.  Mozzarella sticks.  Nothing.

Coconut Macaroon Pizza

Coconut Macaroon Pizza

So I required special pizzas made with no sauce (I was onto the white pizza trend before it was a trend) or in certain circumstances calzones, which almost never have sauce on, or rather in, them.

I haven’t had pizza in a long time, though I have had a craving for it, and there are plenty of awesome pizza places popping up everywhere.  While I could have crossed homemade pizza off my cooking bucket list, I took a different route this pizza themed Sunday Supper.

Coconut Macaroon Pizza

I made dessert pizza.  Coconut Macaroon Pizza.  I wasn’t sure how this would turn out, but upon one bite I realized it was pretty much everything and blows savory pizza out of the water.

It all starts with a giant coconut macaroon base.  Who doesn’t love coconut macaroons?  Okay, people who don’t like coconut, but for the rest of us, this is an awesome start.  Then I topped it with apricot jam and popped it back into the oven to get all caramelized.  Some homemade hot fudge, dried cherries and toasted pecans round everything out.

Coconut Macaroon Pizza

I was surprised at how awesome the apricot and fudge worked together- this awesome sweet, tart, bitter combo that is only enhanced by the chewy cherries, crunchy pecans and coconut macaroon that goes from crispy to chewy as you work your way from crust to center.

Plus, this just happens to be gluten free and totally serves a crowd.  The next party you have, this needs to be on the menu.

Coconut Macaroon Pizza

Coconut Macaroon Pizza #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 servings

Ingredients

3 ½ cups shredded unsweetened coconut
¾ cup granulated sugar
3 large egg whites
1 tablespoon pure vanilla extract
½ cup hot fudge, homemade or store bought
1 cup apricot jam
½ cup toasted pecans
½ cup dried cherries

Instructions

  1. Preheat oven to 350 degrees F. line a baking sheet with parchment.
  2. In a large bowl, stir together coconut, sugar, egg whites, and vanilla. Pour onto the baking sheet and form into a disc about ¾ inch thick, pressing it down slightly. Bake for 12 minutes.
  3. Spread apricot jam in a thin layer on the pizza and return to the oven for about 5 minutes, until just starting to caramelize. Drizzle with warm hot fudge and sprinkle with pecans and cherries.
  4. Serve warm or cool completely on pan. Cookie may be store in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour or in the microwave 30-60 seconds.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Colleen of The Red Headed Baker for hosting!

Appetizers

Breakfast

Condiments

Desserts

Mains

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Weekly Meal Plan #35

Weekly Meal Plan #35-Main

Is it okay if I skip right to dessert this week?  I’m craving that Caramel Apple Pie!

Monday

chickendumplings4

Tuesday

Wednesday

Slow Cooker Chicken Salad Sandwiches 1

Thursday

crock-pot-soup-2edited

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

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Sunday

6d5e74a6-f292-4280-861a-6b95a6cb9fca_zpswfnietyc

Side Dish

frenchonionmacandcheese3

Dessert

This week’s meal plan was brought to you by:

The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | The Pajama Chef | Big Bear’s Wife

Pin this to your meal planning board for easy access all week long!

Weekly Meal Plan #35-pinterest

Weekly Meal Plan #35-square

Flourless Almond and Peanut Butter Cookies + Giveaway!

Flourless Almond and Peanut Butter Cookies + Giveaway!

Guys, it’s time for a fun giveaway, but first let’s talk cookies.  Like some of the best cookies I’ve ever made.  Cookies that prove in a lot of cases more is better.

In these cookies, my favorite Flourless Almond Butter Cookies meet my favorite Flourless Peanut Butter Cookies to make giant super cookies.  Yeah, super cookies.  They’re a thing now.

Flourless Almond and Peanut Butter Cookies + Giveaway!

Flourless Almond and Peanut Butter Cookies + Giveaway!

First, these cookies are a breeze to make.  No creaming or pulling out the stand mixer and dirtying a million dishes.  No chilling in the refrigerator waiting impatiently for the dough to be ready to be baked.  Measure, mix, scoop, bake.  I may have made these in the morning and ate them hot from the oven.  #sorrynotsorry #cookiesforbreakfast

Now let’s talk about why the combination of these two cookies that are totally craveable on their own makes them even better.  The almond butter cookies bake up flat and relatively crunchy while the peanut butter cookies puff and are super moist and rich.  Together, they make wonderful cookie babies.  That just happen to be gluten free!

Flourless Almond and Peanut Butter Cookies + Giveaway!

On the bottom is the crunchy almond cookie which bakes around the gooey peanut butter cookie.  Eat one before the other, eat them together, melt marshmallows on top.  Whatever you do, just make these cookies.

Flourless Almond and Peanut Butter Cookies + Giveaway!

Now back to that super awesome giveaway.  My friends at Peanut Butter and Company are going to give one lucky reader 1 jar of Old Fashioned Smooth Peanut Butter and 1 jar of Bestie Almond Butter.  You will just love them.  Use them to make the cookies, awesome PBJs, or spread them on a banana or apple.

To enter the giveaway, answer the question: What’s your favorite cookie?

To earn additional entries:

Like Pies and Plots on Facebook

Follow Pies and Plots on Twitter

Follow Pies and Plots on Pinterest

Follow Pies and Plots on Instagram

Follow Pies and Plots on Bloglovin’

For each entry you must leave an entirely separate comment on the blog.  Each comment counts for 1 entry.

This giveaway is open to US residents only and ends on October 26, 2016 at 11:59 pm ET.

Good luck!

Flourless Almond and Peanut Butter Cookies + Giveaway!

Flourless Almond and Peanut Butter Cookies + Giveaway!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 15 Cookies

Ingredients

Almond Cookies
1 cup creamy almond butter
¾ cup granulated sugar
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 cup chocolate or carob chips
Peanut Butter Cookies
1 cup creamy peanut butter
¾ cup granulated sugar
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 cup Reese’s Pieces

Instructions

  1. Preheat the oven to 350 degrees F. line a baking sheet with parchment.
  2. Make the almond cookies. In a medium bowl, stir together almond butter, sugar, baking soda, vanilla, egg, and chocolate or carob chips. Set aside.
  3. Make the peanut butter cookies. In a medium bowl, stir together peanut butter, sugar, baking soda, vanilla, egg, and Reese’s Pieces.
  4. Take about 2 tablespoons of the almond butter mixture and about 2 tablespoons of the peanut butter mixture and smoosh them together. Place on the baking sheet with the almond butter cookie down and repeat with all the dough.
  5. Bake for about 20 minutes, until golden brown and mostly set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave about 1 minute.
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Coca-Cola Cupcakes with RITZ Crust

This shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company. All opinions are mine alone. #GameDayGreats #CollectiveBias

Coca-Cola Cupcakes with RITZ Crust

Great memories are really important to me.  They make bad times better and good times great.  They help connect me to those that are no longer a part of my life.  Being able to reflect upon some of my favorite moments over the past years, is a delight.

I’m always thinking of fun and new exciting things to do to make new memories, because, while those old memories are great, new ones are always welcome.

Coca-Cola Cupcakes with RITZ Crust

I have a list of restaurants I want to go to.  I am always looking for the next concert or event to attend.  And even at home, I love cooking and baking new recipes, especially with Mom, that I can share with my family and friends.  In fact, food memories are some of the best and strongest ones upon which to rely.

When fall rolls around and we spend more time indoors and in the kitchen, I love coming up with new recipes.  These Coca-Cola Cupcakes with a RITZ crust, Coca-Cola buttercream, and a Wheat Thin crumble, they are sure to create lasting memories.

Every Sunday, football filled the TV from the moment the pregame comes on at 10 am to 8 pm or so when the afternoon games wrap up.  I may not be the world’s biggest football fan, I leave that to Mom, but it’s fun to watch the games and cheer my team on.  They even got a win this week!

Coca-Cola Cupcakes with RITZ Crust

If you are a football fan, or even if you aren’t, you know food and football go hand in hand.  And while all those classic game day foods like chili and nachos and pizza are great, there’s nothing like a sweet treat while I watch.

And if you aren’t a football fan, these cupcakes are perfect for any event, party, or just to share with a couple friends.  Whatever you love to do that brings you together with the people you love to make new memories will only be better with these cupcakes.

Coca-Cola Cupcakes with RITZ Crust

What makes these cupcakes so special is that they take the classic chocolatey Coca-Cola cake and take it up a few notches with the buttery, crispy RITZ crust and the crunchy crumb topping that you’ll want to steal off all the cupcakes.  Oh and that buttercream!  It is silky smooth and I love the hint of Coca-Cola flavor that comes through.  While some cupcakes are one note, these have different textures as well as sweet and salty flavors to satisfy everyone.

Shopping at Kroger

Stock up on Coca-Cola and Mondelez treats at your local Kroger, like I did, so #GameDayGreats are on the way for you and your family and friends!

Coca-Cola Cupcakes with RITZ Crust

Coca-Cola Cupcakes with RITZ Crust

Prep Time: 40 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 30 minutes

Yield: 12 cupcakes + a mini cake

Ingredients

Cupcakes
2 cups Coca-Cola
1 cup carob or cocoa powder
1 stick unsalted butter
1 ¼ cups granulated sugar
½ cup packed light brown sugar
2 cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon kosher salt
2 large eggs
Crust
1 ½ cups crushed RITZ crackers
4 tablespoons unsalted butter, melted
¼ cup granulated sugar
Frosting
2 ½ sticks unsalted butter, room temperature
5 cups confectioners’ sugar
½ cup Coca-Cola
Wheat Thin Crumble
½ cup flour
¼ cup granulated sugar
½ crushed Wheat Thin Crackers
4 tablespoons vegetable oil

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. If you have it, prep another small cake pan for extra batter.
  2. Make the cupcakes. In a large bowl, melt the Coca-Cola, carob or cocoa powder, and butter in the microwave in 30 second increments until fully melted. Whisk in the sugars and allow to cool briefly before whisking in the eggs, followed by the flour, baking soda, and salt. There will still be some lumps in the batter – this is okay.
  3. Make the crust. In a small bowl, stir together the RITZ, butter, and sugar. Press about a tablespoon of the crust mixture into the bottom of each cupcake liner. Press the remaining mixture into the small cake pan.
  4. Divide the batter evenly among the cupcake liners, filling just about to the top. Pour the remaining batter into the cake pan. Bake for 25-35 minutes until a toothpick inserted in the center of the cupcakes and cake comes out clean or with a few moist crumbs. Cool completely in pan.
  5. Make the crumble. In a small bowl, stir together flour, sugar, Wheat Thins, and oil until clumps form. Spread onto a parchment lined baking tray and bake at 350 degrees for about 15 minutes, until golden brown. Cool completely.
  6. Make the frosting, in a large bowl, beat butter on medium speed using a hand or stand mixer. Slowly add 3 cups of the sugar and mix in. add the Coca-Cola, followed by the rest of the sugar and beat until smooth, light, and fluffy.
  7. Assemble the cupcakes. Spread a heaping amount of frosting on each cupcake. Sprinkle with the crumble, pressing it into the frosting gently. Cupcakes may be stored in an airtight container at room temperature for up to 3 days, of frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour.

Notes

Cupcakes adapted from A Cozy Kitchen

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Peach Slab Pie #SundaySupper

Peach Slab Pie with Crumb Topping

I only had one sleepover in my life.  I felt so cool and adult getting to do it in fifth or sixth grade.  I invited one friend over, my best friend, or so I thought.  I would learn a couple years later when she didn’t invite me to her birthday party that she was never really my friend.  She was the pretty, hip, cool girl, and I was in my awkward phase.

If you’re wondering if she’s going through her awkward phase now and peaked in grade school, she’s not and she didn’t.  She seems very successful and to have it all together, but that’s just from Googling her and looking her up on Facebook.  #sorrynotsorry.  We all do it, just admit it.  And I’m sure that’s only a snapshot of her life, but still, she seems good.

Peach Slab Pie with Crumb Topping

Peach Slab Pie with Crumb Topping

Anyway, back to the sleepover itself.  It was fun and all, but not everything I hoped.  I don’t remember what we did right after school.  But when it came time for sleeping, I wanted to make a bed on the floor of the family room and talk and watch TV and snack all night and she wanted to go to actual bed.

Fine, I thought, we can talk there.  But shortly after we were in bed, I was in the middle of talking to her and she fell asleep.  The next day we drew pictures and played computer game and she went home.  It was fine.  Really, it was a symbol of the bigger picture of my childhood.  Or maybe my life.

Peach Slab Pie with Crumb Topping

If I were to have a sleepover now, which for the record, I’m not, because my friends are too busy with their lives to text me back let alone spend the night at my house, but if I were, I would totally want to have this Peach Slab Pie.  I want to sleep on the floor and watch movies all night and eat too much pie.

So I told you peaches are my ride or die and I’m not giving up on them yet.  They are the star of this massive, picture perfect pie that serves a crowd.  I hadn’t made a slab pie before, and I promise this won’t be my last.

With my favorite flaky pie crust on the bottom, juicy, cinnamon-y peaches in the middle, and an irresistible crumb topping with just a hint of black pepper on top, maybe I should just make friends with this pie and we can have a sleepover all to ourselves.

Peach Slab Pie with Crumb Topping

Peach Slab Pie #SundaySupper

Prep Time: 40 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 2 hours

Yield: 12-16 servings

Ingredients

Crust
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
½ cup organic vegetable shortening
1 ½ sticks unsalted butter, cold and cubed
4 – 6 tablespoons cold water
Topping
1 cup all-purpose flour
¾ cup old fashioned rolled oats
¾ cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter, melted
4 tablespoons olive oil
Filling
15 medium peaches, peeled, pitted, and sliced
1 tablespoon ground cinnamon
½ cup cornstarch
¾ cup packed light brown sugar
Juice of 1 lemon
2 tablespoons bourbon
1 vanilla bean, split and scraped

Instructions

  1. Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the shortening and butter and work in using a pastry cutter or your hands until the mixture resembles coarse meal. This may also be done in a food processor. Add the water beginning with 4 tablespoons, until the dough comes together when pressed.
  2. Form the dough into a flat disc and wrap tightly with plastic. Refrigerate at least 2 hours and up to 2 days.
  3. When you are ready to make the pie, roll the dough out on a floured surface into a large rectangle large enough to fit a 9 by 13-inch pan and go up the sides. It’s okay if it is not perfect, feel free to patch once the dough is in the pan. Once you roll the dough out, place it in an oiled 9 by 13-inch pan and form it to fit the pan. Refrigerate while you make the filling and topping.
  4. Preheat the oven to 400 degrees F. Make the topping. In a medium bowl, stir together flour, oats, brown sugar, cinnamon, ginger, pepper, butter, and oil, until large clumps form. Set aside.
  5. Make the filling. In a large bowl, stir together peaches, cinnamon, cornstarch, sugar, lemon, bourbon, and vanilla bean seeds until well combined and no clumps of cornstarch remain.
  6. Remove the crust from the refrigerator and pour the filling in. Cover evenly with topping. Place pan on a foil lined baking sheet and bake for 15 minutes. Without opening the oven, lower the temperature to 375 degrees F and bake for an additional 55 – 65 minutes, until the crust is golden brown and the filling is bubbling.
  7. Allow pie to cool at least 4 hours and up to overnight before serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 20 minutes.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Marion of Life Tastes Good for hosting!

BREAKFAST

DESSERTS

SNACKS

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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