Lovin' From the Oven

Betty Crocker’s Apple Crisp

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My DB and I decided to make a surprise visit back home this past weekend because I didn’t know when I’d be able to come home next with my busy schedule coming up. It was a wonderful weekend filled with family, eating (LOTS of it), and getting my fix of the cutest nieces and nephew in the world. It was my DB’s nephew’s first birthday party and I just couldn’t miss it. I’m so glad that we didn’t because kids grow up so darn fast! The next time we come home, they’ll be taller than me!

It may officially be fall, but it sure doesn’t feel like it yet– up north or back home. I made an apple crisp to kick off the season and I ate it while watching my favorite shows start back up: Dexter, The Walking Dead, and Fringe.

I may or may not have been a little lazy and left the peel on, but I would never ever do that again. DEFINITELY PEEL YOUR APPLES BEFORE BAKING! I cannot stress that enough in an apple crisp. This recipe is your standard apple crisp, but it always hits the spot. I love the topping to apple ratio in this…. plenty of topping and just enough apples! From Betty Crocker.

Betty Crocker’s Apple Crisp
Click here for a printable recipe

Ingredients

  • 4 medium tart cooking apples, sliced (4 cups) 
  • 3/4 cup packed brown sugar 
  • 1/2 cup all-purpose flour 
  • 1/2 cup quick-cooking or old-fashioned oats 
  • 1/3 cup butter, softened 
  • 3/4 teaspoon ground cinnamon 
  • 3/4 teaspoon ground nutmeg 
  • Ice cream, if desired 

Directions

  1. Heat oven to 375ºF. 
  2. Spread apples in an 8×8 pan. In medium bowl, stir remaining ingredients except for the ice cream until well mixed; sprinkle over apples. 
  3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.

Junior Mint Cupcakes

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I was playing the game “never have I ever” with a couple of friends the other night and was intrigued by all the information I learned about others. Here’s a couple of facts that you may not know about me:

  1. I’ve never had a manicure or pedicure.
  2. I’ve never broken a bone.
  3. I’ve never been skiing.
Have you ever done any of those? As for breaking a bone, it’s definitely a boy thing. Most girls haven’t done it and most boys have. What’s something you’ve never done?
These cupcakes come from Domestic Fits and turned out beautifully. The cupcake rose with ease and the frosting was the perfect consistency for piping. The cupcakes were a little lighter than I’d hoped, but the taste was spot on. I used dark cocoa instead of regular cocoa, which explains the darkish color.

 

Print
Junior Mint Cupcakes

Ingredients

    Chocolate cake:
  • 2 2/3 cup flour
  • 1 1/4 cup unsweetened cocoa powder (I used hershey's special dark cocoa)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 1/4 cup of brewed coffee, cooled
  • 1/4 cup vegetable oil
  • 2 sticks of unsalted butter
  • 2 1/2 cups of sugar
  • 1 tsp vanilla extract
  • 2 eggs
    • Mint Buttercream:
  • 2 sticks of unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 1/3 cup milk
  • 1/4 tsp natural mint extract

Directions

  1. Preheat the oven to 350. Line 24 muffin tins.
  2. In your stand mixer, cream together the butter and sugar. Add in the vanilla, eggs, buttermilk, coffee, and vegetable oil. Gradually mix in the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Fill each cupcake liner 2/3 of the way full. Bake for 20-25 minutes, until a toothpick comes out clean.
    4. Mint Buttercream
  4. In a stand mixer, cream the butter until light and fluffy.
  5. Mix in the powdered sugar, one cup at a time. Slowly beat in the milk and mint until you get a smooth consistency. You can add more powdered sugar or milk depending on your taste.
https://lovintheoven.com/junior-mint-cupcakes/

Slow Cooker Pork Roast

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I pretty much got eaten alive by a mosquito the other night. I slept with the window open during a rainy night. We don’t have any screens since we live in a pretty old building, so it was my fault for wanting to sleep with the window open. I just love sleeping to the sound of rain!

As I was blissfully sleeping, a mosquito feasted on my blood. Sorry for the visual. I woke up with… wait for it… TEN mosquito bites! I’m not even joking. Two of those bites just so happen to be on my face. Lovely! So then with me being me, I decided to google the heck out of mosquitoes.

Did you know that mosquitoes are attracted to the smell of carbon dioxide? That’s how they find us and that’s the reason why they’re always buzzing around our heads. Also, the only mosquitoes that draw blood are females! Mosquitoes normally eat nectar as a part of their diet, but the females need the protein from blood in order to lay eggs.

Now that I’ve officially grossed you out, let’s get to the meal. I’m really new at buying meat, so I’m completely lost about what cut is good for what. I usually just stick to ground beef and chicken breasts. Although this was fun to go out of my comfort zone, I think I’ll stick to my normal meats. Don’t get me wrong, this was good, but it wasn’t amazing. But then again, I’m not really a fan of pork. I guess that makes me a bad judge. Try it for yourself and let me know what you think!

Slow Cooker Pork Roast
Click here for a printable recipe

Ingredients

  • 2-3 pounds of pork loin roast
  • 1/3 cup soy sauce
  • 1 package of Lipton’s dry onion soup mix
  • 3 medium potatoes, peeled and diced.
  • half an onion, chopped
  • ground black pepper

Directions

  1. Whisk together the soy sauce and onion soup mix until dissolved. Pour into bottom of the crock pot.
  2. Add the pork and pour enough water to halfway cover the roast.
  3. Sprinkle a bit of black pepper on top.
  4. Cook on high for 6 hours.
  5. When it has been cooking for 2 hours, add in the potatoes and onions.

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