Lovin' From the Oven

Apple Crumble Pie

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My little sister has been nagging me for the past couple of days to make her apple pie, apple crisp, apple crumble, baked apples, or apple turnovers… basically, anything with baked apples. I’d been away at school and so busy figuring out my schedule, buying books, getting prepared for my classes, reading, etc.. (First week of the quarter just started for me) that I really didn’t have any time to bake. As the weekend came, however, I finally gave into it (because I was secretly craving an apple dessert as well) and made this apple crumble pie. To me, pie’s just ok… but make it with a crumble top and I’m sold! I’d much prefer a streusel topping rather than a flaky crust top. This was delicious and definitely hit the spot.

Let the pie cool a bit before cutting it, otherwise all the juices will leak out and you’ll freak out about baking such a liquid-y pie. If you let the pie cool a bit before cutting, that juice will turn into more of a thick apple syrup, keeping the apples moist for storage. Also, I added a bit of cinnamon into the streusel topping for a little extra kick cause you can never have enough cinnamon with apples.

Ingredients:

  • 1 (9 inch) deep dish pie crust
  • 5 cups apples – peeled, cored and cut into thin pieces (I just diced mine and used about 6 large apples)
  • 1/2 cup white sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 cup all-purpose flour
  • 6 tablespoons butter
  1. Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
  2. Mix 1/4 cup white & brown sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
  3. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned

Day 12: Chocolate Covered Cherry Cookies

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First off, I want to thank everyone who followed along this month for my 12 days of cookies countdown. It’s been such a hectic month and my oven has been baking non-stop. If you’ve tried any of the cookies off my countdown, or any recipe on my blog at all, I’d love to hear from you! I always appreciate comments and feedback. Anyways, I hope everyone has a safe (and delicious) holiday! Merry Christmas!

Day 12 of my 12 Days of Cookies: Hooray! We’ve made it to the end of the countdown. Keep in mind that these were in no particular order, and that they can all bring just the same amount of Christmas spirit as any other cookie. I’ve been on a baking rampage lately and decided to end with these. Why? I’ve never made these before, but absolutely LOVE maraschino cherries. I can eat a whole jar by myself if I was left alone. My favorite drink is a shirley temple.. the more cherries, the better! So why not give these a shot? My best friend came over last night and I made him sample every cookie that I baked that day. He said that he really loved the texture of these cookies the most. These were a bit more tedious than a simple drop cookie, but are totally worth it. I loved every part of it.. the cookie, the cherry, and the chocolate layer on top!

Ingredients:

1 1/2 c all-purpose flour
1/2 c unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 c unsalted butter, softened
1 c sugar
1 egg
1 1/2 t vanilla
24 maraschino cherries
1/2 c semisweet chocolate chips
1/4 c sweetened condensed milk

Preheat oven to 350 F.

Mix the flour, cocoa, baking soda, baking powder & salt together, set aside.

In a mixer beat the butter until softened. Add the sugar and cream the mixture until like & fluffy. Beat in the egg and vanilla. Add the flour mixture & beat until well mixed.

Roll the dough into 1-inch balls & place them 2 inches apart on an ungreased cookie sheets. Use your thumb to make an indentation in the center of each cookie.

Drain the cherries reserving the juice. Remove the stems & cut the cherries in half. Place 1/2 of a cherry into the indentation in each cookie.

Put the chocolate chips & condensed milk in a small saucepan. Stir over low heat until the chocolate is melted. Stir in 4 teaspoons of the cherry juice. Spoon 1/2 – 1 teaspoon of chocolate over the top of each cherry covering it completely. If the chocolate is too thick add a little more cherry juice.

Bake for 10 minutes & cool on a rack.

Day 2: Pumpkin Chocolate Chip Cookies

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Day 2 of my twelve days of cookies: Pumpkin Chocolate Chip Cookies- Even though Thanksgiving is over, I can’t bear the thought of pumpkin being out of season. I mean… Why should it? It’s definitely is an essential ingredient for the holidays. Anything pumpkin always turns out cake-like and fluffy, so be prepared for that light consistency when making these cookies. The combination of chocolate and pumpkin is also divine, so you know that you can’t go wrong. These cookies made A LOT, and I only made 1/4 of the recipe. They pretty much keep their form from how you place the cookie dough on the baking sheet, so using a cookie scoop helps keep all your cookies uniform. This recipe comes from the foodnetwork, courtesy of George Duran.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups (12-ounce bag) milk chocolate chips, not semisweet
  • Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

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