Tag Archives: treats

Vanilla Bourbon Caramel Apple Crumble Pie

6 Dec

Oof. That’s a long title.

I try to keep my titles as short as possible, but sometimes you just have to many good things that you have to mention.

My train of thought when thinking of said title:

Okay, so Apple Crumble Pie…no no…I’ve got to add that it’s caramel apple pie. Wait, it’s not just boring old caramel apple pie, it’s got booze in it. I’ve gotta mention the booze! Boozy caramel apple pie? Are my readers going to start noticing how many recipes have the word boozy in them? Probably. Okay, fine, then it can be Bourbon Caramel Apple Pie. But its doesn’t have a top pie crust, it has crumble topping, so it has to be Bourbon Caramel Apple CRUMBLE pie. Great, that’s it.

5 seconds later…

BUT WHAT ABOUT THE VANILLA???!???!?!?

Seriously, you do NOT want to be inside my head. It’s exhausting.

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I’m going to level with you. I made this for Canadian Thanksgiving which was, oh you know, in October (refer to previous post about my extreme neglect in regards to this blog.) So yeah, I’m a little behind. Luckily enough, if you wait long enough to post something, it might just so happen to be holiday that you can use said recipe for.

That being said…I give you Thanksgiving Christmas Vanilla Bourbon Caramel Apple Pie…

Wee.

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Whether this was posted for the intended holiday or not, is neither here nor there. All I know is this pie is damn good.

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Please note: I did not post a pie crust recipe with this for two reasons:

1. a lot of people already have a pie crust recipe they like to use or they just prefer to buy a crust to make it easier

2. I suck at pie crusts (my mom made this one for me)

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One thing you can always count on from me is my brutal honesty!

Miss Delish asks:

What is your favorite type of pie to make around the holidays?

How do you feel about pie crusts? Do you like to make one from scratch or buy one? Or are you like me and get someone else to do it?

 

Vanilla Bourbon Caramel Apple Crumble Pie:

Makes one standard 9″ pie

For the Pie:

1 prepared pie crust, unbaked in a 9″ pie pan

1 cup prepared Vanilla Bourbon Caramel Sauce (half of recipe below)

5-6 apples, peeled, cored and sliced thinly. I like to use ambrosia apples but use whatever apple you like. Fuji are really good for pies too!

3/4 cup flour, divided use

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup rolled oats

1/2 cup cold butter

One egg, beaten

Extra white sugar for dusting the crust

 

Preheat your oven to 375 degrees and make sure the oven rack is in the center position.

In a bowl, toss the apples with 1/4 cup flour and 3/4 cup prepared caramel sauce. Pour the coated apples into the prepared pie crust. Set aside.

In another mixing bowl, combine the rest of the flour with the white sugar, brown sugar, oats and butter. Cut  the butter in with a pastry cutter or two knives, until the mixture is totally combined and the butter is in very small pieces. Carefully coat the top of the pie with the crumble mixture, making sure all the apples are covered. Make sure to brush off any crumbs that fall onto the exposed edge of the pie crust. Now brush the edge of the pie crust with a little of the beaten egg and then sprinkle lightly with the extra sugar.

Bake in your preheated oven for 40-45 minutes until bubbly and golden brown. When the pie is done, remove to cool on a wire rack. Once cooled you can slice into pieces and serve topped with a drizzle of the extra caramel sauce. Add ice cream or freshly whipped cream if you’re feeling extra indulgent!

 

Vanilla Bourbon Caramel Sauce:

Makes 2 cups

2 cups sugar

1/2 cup water

1 cup heavy cream

1 tbsp vanilla extract

2 tbsp butter

2 tbsp bourbon

 

In a medium sized, heavy bottomed pot. Add the sugar and water over medium heat. Cook until dark golden brown without stirring, about 18-20 minutes. Remove from the heat and gradually add the cream, stirring the mixture while you do so. Add the vanilla, butter and bourbon and stir to combine. Transfer to a heatproof bowl or pyrex measuring cup to cool completely before using.

Note: If you are using this for the recipe above, you will only need half of the caramel, but I’m sure you will find something to do with the rest! May I suggest pouring it over vanilla ice cream? Or my personal favorite, spoon, dip, eat, repeat!

Nom Nom.

Bye till next week!

 

 

Mini Strawberry Shortcake Cheesecakes

31 May

I like cheesecake.

Actually, I have to admit, I am a really high maintenance cheesecake eater.

Cheesecake do’s and don’ts:

DO make sure the crust is thin and crispy

DON’T make the crust hard as a rock and 3 inches thick. If you can’t cut through it with a fork with very little pressure, it’s too thick.

DO serve it with a light topping (if it is a fairly plain cheesecake)

DON’T serve it with 10 lbs of cookies, chocolate syrup,  nuts, and whipped cream. Keep it simple!

DO make sure the recipe you’re using calls for LOTS of cream cheese and not too much of anything else. It is CHEESEcake we’re talking about here.

DON’T try to make this a low calorie dessert.

DO let me know what your favorite cheesecake recipe is

DON’T get weirded out when I show up at your house for dessert

Told you I was high maintenance.

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continue reading…

Old Fashioned Cinnamon Sugar Cake Donuts

1 May

Good afternoon everyone!

I hope you are all having a wonderful Tuesday so far.

I have been MIA for a week or so! No particular excuse just life has been busy and I haven’t been cooking much unfortunately.

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Click here to read more

Dreamy Peanut Butter Mousse Pie

11 Apr

Oh my!

You are all in for a treat today, let me tell you.

We’ll get to the pie in a minute but first, let’s talk about how it’s Thursday!! Who has fun weekend plans?

Ooh, I do, I do!

This Friday I am going to check out an amazing singer who happens to be a family friend of ours! Her performer name is Jet Tangerine and she does some awesome covers as well as beautiful original songs. She will be playing at a neighborhood pub on Friday night in Langley so I am going with a few friends to check her out!

If you want to see what she’s all about and listen to some of her lovely music, I am sure she would appreciate you stopping by her YouTube channel! You can also find her on Facebook. It’s always great to support local up and coming artists and I would be so grateful if you would all show her some love! Tell her I sent you :)

Oh, and if you live in the Langley area, feel free to stop in, it is an open event at Barons Manor Pub in Port Kells. Jet will be playing on and off from 6-9pm.

My weekend of fun doesn’t end there either! I am heading out to my friends cabin, just 3 of us ladies are planning a lovely relaxing weekend on a secluded island. OoOoh! Sounds wonderful right? I think we will probably enjoy a few bottles of wine as well.

It’s so important to have time with your friends, just as much as it is for guys to have their “Man Time” as well.

One last thing before we move on to the recipe, I would love love love to do a fun giveaway once we reach 1500 likes on Facebook!  If you could head over there and give me a like and maybe share with your friends, that would be great! I will announce the giveaway once we get to that big 1500! Only 188 to go.

Okay, lets get on to some food considering that’s what this site is all about, right? Who am I kidding? I just write about what I want!

But for now, what I want is some peanut butter pie!

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read more here

Salted Caramel Drenched Cupcakes

9 Apr

Morning ya’ll.

I’m about to ruin your diet only one day into the week, who’s ready for it?

I don’t know about you, but I’m the kind of person that will pack a fairly healthy lunch, bring a travel mug of green tea, and eat a healthy breakfast Monday-Thursday.

When Friday rolls around, all bets are off.

I usually grab a starbucks on the way to work, maybe a breakfast sandwich too, probably order take out for lunch with the ladies from work, and then who knows what will happen later on.

Like I said though, this time we’re going to kick this week off with something naughty!

These cupcakes are bananas. Not really, that might be somewhat healthy.

These are sooo, sooo, not.

But they are darn good. I played around with the recipe for these a few times before I got it the way I wanted it.

Wanna know a secret? Lean in real close and I’ll tell ya.

The secret is boxed cake mix.

Okay, I haven’t been exactly secretive about the fact that I think cake mixes are a perfectly acceptable ingredient to use. They are easy and the cupcakes always come out perfectly. Win win!

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read more here

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