Creative Apple Crumble

The time it takes to put together this dish is pretty much the time it takes to prepare your apples–and its very easy. It’s also a great way to deal with a bunch of apples you have sitting around!

Apple Filling
Apples, peeled and sliced (6-8; I used a mixture of Galas and Granny Smiths to balance sweet and tart)
Brown Sugar (1/2 cup)
Cinnamon (1 tsp or more)
Nutmeg (dash)

Crumble Topping
Flour (1/2 cup)
Nature Valley Crunchy Granola Bar, Oats and Honey Flavor (1 bar–use 2 if you love oats)
Brown Sugar (1/2 cup)
Butter (1/2 cup for tasty version, 1/4 cup for healthy version)

Preheat the oven to 350F.

Once your apples are peeled and sliced, start assembling your topping. First you need to break down the granola bar. I used a blender, which took about 2 seconds, but a food processor, mortar & pestle, or anything really would work. Combine the result with the flour and brown sugar. Then place the whole chunk of butter (NOT melted) in with your dry ingredients. Use you fingers to break down the chunk and combine little pats with the flour mixture. When you’re finished you will have many little butter/flour lumps, which is just what you want.

You’re almost done. Place the apple slices in an even layer in a baking dish. Pour a mixture of brown sugar, cinnamon, and nutmeg on top. Toss so that the apple slices are evenly coated. Next, pour the crumble mixture on top of the apples, making sure all apples are covered.

Place in the oven, covered, for 15 minutes. Then uncover and bake again for a further 30 minutes to brown the crumble. Enjoy!

Sprinkle Cake Cookies

These are crazy delicious. If you love funfetti cake, you will love these cookies even more!

Flour (3/4 cup)
Funfetti Cake Mix (1 1/4 cup)
Baking Soda (1/4 tsp)
Butter, softened ((3/4 cup)
Egg (1 large)
Egg Yolk (1 large)
Vanilla (2 tsp)
Sugar (1/2 cup)
Brown sugar (1/2 cup)

Cream together the butter and sugars. Mix in the egg yolk, egg, and vanilla until creamy. Add in the flour, cake mix, and baking soda. Refrigerate for at least an hour.

Preheat oven to 350. Scoop heaping tablespoons of dough onto cookie sheets. Bake for 12-15 minutes, until the edges are golden.

Source: http://www.lovintheoven.com/2011/07/cake-batter-cookies.html

Toffee Nut Cake

Brown sugar (2 cups)
Butter, salted (1/2 cup)
Eggs (2 medium)
Vanilla (1 tsp) *Optional*
Flour (1 cup)
Toffee Bits (1/4 cup)
Pecans (1/4 cup)

Preheat oven to 350F. Melt brown sugar and butter on the stove or in the microwave until the sugar is dissolved–this takes about 2-3 minutes. Add the eggs and vanilla and beat until the mixture becomes smooth and very viscous. Stir in the flour. Once mixed thoroughly, add in the toffee bits. Pour the mixture into a 9×9 inch greased cake pan, then add the pecans on the top so they get nice and toasty in the oven. Bake for 20-30 minutes or until browned on the edges and a toothpick through the middle comes out clean.

Inspired by: Rogers Sugar recipe

Brown Butter Macadamia Cookies

Flour (1 3/4 cups)
Baking Soda (1/2 tsp)
Butter (1 3/4 sticks or 14 tbsps)
Sugar (1/2 cup)
Brown Sugar (3/4 cup, packed)
Salt (2 tsp)
Vanilla Extract (1 tsp)
Eggs (2 large)
Macadamia Nuts (3/4 cup)

Preheat oven to 375F. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in nuts.

Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Inspired by: http://familyfriendsandfood.blogspot.com/2009/03/improved-tollhouse-cookies.html

Apple Cranberry Fruit Compote

Apples, peeled, diced
Cranberries, frozen, sliced, seeded
Lemon Juice
Sugar (approx. 4 tbsps)
Water (at least 1/3 cup)
Cornstarch
Cinnamon
Nutmeg

Place the apples in a pot with lemon juice and cook until tender on medium heat. Set aside. Place cranberries and sugar in pot on medium-low heat and cook until sugar is dissolved. Add water (add more if you want the compote to be more syrupy). Mix up some cornstarch and cold water and add it to the pot. Heat until cornstarch thickens. Add cinnamon and nutmeg to taste. Final result will look prettier if you add red food colouring, but it’s tasty either way!

Inspired by: Hungryman