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Let me start off by saying this recipe is NOT diet friendly, but it is sooo tasty! A few weeks back we enjoyed a relaxing dinner at my in-laws. My mother-in-law baked a deeelicious apple crisp for dessert and I was quickly asking for the recipe! Lucky for you, I’m sharing it today (wink!)
If you haven’t been already, plan a fun afternoon to go apple picking with the family to gather some of the delicious fruit for this recipe! For this recipe I used gala apples, but any kind will do!
Begin by slicing your apples, I use an apple slicer which makes this part a breeze! If you prefer, peel your apples too, I leave mine on 🙂 Add the apples to a mixing bowl and sprinkle with the lemon juice to keep them from browning. Next add sugar, flour, nutmeg, cinnamon and apples, mix well. Pour this mixture into a buttered 9×13 casserole dish. In a separate mixing bowl mix together the melted butter, flour, white & brown sugar and oatmeal, mix thoroughly and add to the apple mixture as the topping. Bake at 350 for 1 hour. Let cool at least 10 minutes before serving. To really top this delicious dessert off, add a scoop of vanilla bean ice cream, mmm mmm!
Do you have a favorite family apple crisp recipe? If so, I’d love to hear it so please share 🙂
|Apple mixture together.|
|Topping mixed together.|
- Cinnamon and original Life multigrain cereal
- 1/4 cup of butter
- 1 cup of white chocolate chips
- Pumpkin pie spice
- 1- 1 1/2 cups powdered sugar
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I’m a total sucker for sweets! I love to satisfy my sweet tooth without all those added fat grams and calories. Today I’m going to share with you a delicious, easy blueberry tart!
Here’s what you’re going to need:
- 1 roll of pre-made pie crust
- 2 pints of blueberries
- 1 cup of vanilla Greek yogurt
- 3 teaspoons granulated sugar
- 1 teaspoon brown sugar
- dash of cinnamon and nutmeg
This is a sponsored post. All opinions are my own.
Well, the warm weather is here! I’m sure you’re going to be celebrating birthdays, graduations, barbeques, family gatherings and more this Summer. If you’re searching for a simple, yet delicious dessert, I’ve got just the thing for you!!
I wanted to make the last day of school for Christian a special one, so I invited a few of his friends over to have a little “school is out” party! I thought it would be a lot of fun to make ice cream cone cakes! They are really easy to make and I let the kids decorate their own!
Here’s what you’re going to need:
- 1 box of Betty Crocker SuperMoist party rainbow chip cake mix
- Water, vegetable oil and eggs (as directed on the cake box)
- 24 ct. flat- bottom ice cream cones
- 1 container Betty Crocker Rich & Creamy frosting
- cupcake pan
We have an event to go to tomorrow evening and are expected to bring a dessert. I made it last year, so I’m going to make it again this year… Better than sex cake! Is it really better than sex?! I don’t think so, but it is super delish 😉 And seems to be a big hit every time I make it. It is an extremely rich dessert, but it satisfies your sweet tooth! This would be a great little dessert to make for your hunny on Valentine’s Day (no pun intended!) to enjoy after a romantic dinner! Here’s what you’re going to need :
- One box of Devils Food Cake mix
- 1/2 can of sweetened condensed milk
- 6 ounces of caramel ice cream topping
- Toffee bits
- One 8 ounce container frozen whipped topping, thawed
To begin, prepare your cake mix as suggested on the box. Normally, you will need to add: cake mix, 1 1/4 cup water, 1/2 cup oil and 3 eggs, mix well. Cook cake completely, depending on your pan size. I used a 13X9 inch pan, so about 35 minutes at 350. Once your cake is done, let cool for five minutes. Cut slits throughout the cake, not deep enough to touch the bottom of the pan though. In a small saucepan, over low heat, heat caramel ice cream topping and sweetened condensed milk together, stirring until smooth, about 2 minutes. Pour sweet mixture over the top of the cake equally. Once you have covered the length of the cake with the sweet mixture, top with toffee bits. Let this cool completely. To complete your cake, stir the thawed whipped topping to ensure a smooth texture. Top the entire cake with the whipped topping. Sprinkle remaining toffee bits onto the top and drizzle caramel and chocolate syrup for appeal! Refrigerate for at least one hour prior to serving. This gives the sweet mixture, of caramel and sweetened condensed milk, time to soak into the cake creating a divine sweetness. And voila, you’ve got yourself a very yummy, and crowd pleasing dessert!
Cake determined to make: 24 servings with 193 calories and 7.6 grams of fat per serving