Baked Apple Roses

I’ve been taking a step back from blogging lately. This has always been a hobby for me and when it starts to feel like a chore, I know it’s time to take a breather and wait until I feel excited about it again. This time, inspiration struck in the form of a Facebook post. My friend, Caitlyn, posted the video for these and since I had everything in the house already, I just had to try them out.

These came together easier than I was anticipating and they looked awesome. I made them in cupcake tins, but I think if you doubled the recipe and put them in round cake pans they would work great as a pull-apart dessert. They were also good reheated in the oven. If you’re looking for a different take on apple pie for Thanksgiving, this is a great option!


Baked Apple Roses
(adapted from Tip Hero)
Makes 6

1 large red apple, cored, halved and thinly sliced
1 Tbsp. lemon juice
3 Tbsp. peach preserves
1 sheet puff pastry
Cinnamon sugar, to taste

Preheat the oven to 375F degrees. Spray a cupcake pan with nonstick spray.

Place the apple slices in a bowl and cover with water. Add lemon juice, toss to coat. Microwave on high for 3 minutes then set aside.

In a small bowl, whisk together the peach preserves and 2 Tbsp. water. Set aside.

Roll out puff pastry until it’s a 12″ x 12″ square. Using a pizza wheel, slice the puff pastry into 6 2″ x 12″ strips.

Take one puff pastry strip and brush it with the peach preserves mixture. Place one apple slice along the top of the strip, with the rounded side overlapping the top. Place another slice overlapping the previous slice. Repeat until the end of the strip is reached – the top should look like a scalloped edge. Sprinkle with cinnamon sugar. Carefully fold up the bottom of the puff pasty strip to form a pocket for the apple slice. Starting from one end, gently roll the puff pastry to create the look of a rose. Press the end together and place in the prepared cupcake pan. Repeat 5 more times, until all the strips are used up. Sprinkle again with cinnamon sugar.

Bake for 35 – 45 minutes, until golden.

S’mores Fudge

I’ve been in full-on declutter mode lately. My closet got a thorough purge a few weeks ago. Jake’s clothes got a big reorganization with all of his now-too-small things packed up into space bags into the basement. And this week, I’ve been working on the refrigerator and pantry. There are a lot of things I just need to use up (or accept that I won’t and throw them out).

I realized I had two, half-full containers of chocolate icing the other day. Which automatically meant I needed to try another version of the Reese’s fudge I posted last week. And in the pantry, I found some white chocolate peanut butter and leftover ingredients from the S’more Pizza. S’mores Fudge was the obvious choice. It came out delicious – Mark and I both agreed we liked this version better!


S’mores Fudge
(adapted from Reese’s Fudge)
Makes 1 pan

1 container chocolate icing
1 1/2 cups white chocolate peanut butter spread
Mini marshmallows
Crushed graham crackers

Line a small loaf pan with parchment.

Scoop the icing and spread into a microwave-safe bowl. Microwave for 1 minute and whisk until thoroughly combined. (Microwave in 15-second increments if it’s not melted enough.)

Pour the chocolate mixture into the prepared loaf pan. Sprinkle mini marshmallows and crushed graham crackers over the top and press in slightly. Refrigerate for several hours before slicing and serving. Store covered in the refrigerator.

Quick & Easy Reese’s Fudge

Do you believe in fate? Occasionally, I think the universe just begs for things to happen. Like, this fudge popped up in my Facebook feed right after I put little man down for a nap. And I had all the ingredients handy. It was like the whole world was just begging for this to get made. Of course, I obliged.

This was ridiculously easy. Like, I had it finished and the kitchen cleaned up before Jake’s power nap was over. That never happens! It’s not my favorite fudge ever (that’s Mom’s!), but it’s reminiscent of the fudge we get on the boardwalk and my husband has been munching it happily all week. I’m sure this will be my go-to way to use up leftover icing in the future!


Quick & Easy Reese’s Fudge
(from Real Housemoms)
Makes 1 pan

1 container vanilla icing
1 1/2 cups chocolate peanut butter spread
Mini Reese’s Pieces

Line a small loaf pan with parchment.

Scoop the icing and spread into a microwave-safe bowl. Microwave for 1 minute and whisk until thoroughly combined. (Microwave in 15-second increments if it’s not melted enough.)

Pour the chocolate mixture into the prepared loaf pan. Sprinkle Reese’s Pieces over the top and press in slightly. Refrigerate for several hours before slicing and serving. Store covered in the refrigerator.

S’more Pizza



The latest What’s Baking? theme couldn’t be more appropriate for summer: S’mores. I can’t think of any food I associate more with summer fun. To me, they’re closely tied to summer camping trips and buggy nights around a campfire. Little man took his first camping trip this summer and we used it as an opportunity to introduce him to the amazingness of s’mores. Like his parents, he loved them.

This s’more pizza captures those classic flavors without the campfire. The broiler even gives it a nice, toasted look. (I never get my marshmallows on the campfire to look like that!) This is a perfect dessert for a summer barbecue or even a winter game night.

If you want to check out what other s’more-themed goodies What’s Baking? participants baked up this month, check out the roundup on Joanna’s blog, Kosher Kitchen, soon!


S’more Pizza
(from It’s Always Autumn)
Makes 1 pizza

1/4 cup unsalted butter
1/4 cup brown sugar
1 egg
2 tsp. vanilla
1 1/2 cups graham cracker crumbs
1/2 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
12 oz. milk chocolate chips
7 oz. marshmallow crème
1 cup mini marshmallows
3-4 graham crackers

Preheat the oven to 350F degrees.

In a medium, microwave-safe bowl, melt the butter. Whisk in the sugar until well-combined. Whisk in the egg and vanilla. In another bowl, whisk together the graham cracker crumbs flour, baking soda and salt. Stir the dry ingredients into the wet until well-combined.

Press the mixture into a greased pizza pan or a lined springform pan (9-12 inches). Top with 9 oz. of chocolate chips. Dollop marshmallow crème evenly over the chocolate and spread out lightly.

Bake for 18 minutes. Remove from oven and turn on the broiler.

Top the baked pizza with mini marshmallows, remaining chocolate chips and graham cracker pieces. Broil for 1-2 minutes, until marshmallows look toasted.

Let cool for several minutes before cutting and serving.

Firecracker Cookies

I’ve been on a cookie kick for the last week or so. I mixed up batches of my favorites for a few parties last weekend so I wanted to try something new for this weekend’s festivities. These were super fun and super easy. You can make these with your favorite sugar cookie and buttercream recipes, or just use packages – whichever your schedule allows.

Adding pop rocks on top makes these firecrackers for your tongue but you want to add them right before serving or the moisture of the icing will activate all of the “popping” early.


Firecracker Cookies
(from momdot)

Your favorite sugar cookies
White icing
Strawberry or Watermelon PopRocks
Red, White and Blue Sprinkles

Prepare your favorite sugar cookies. Once cook, frost and decorate with sanding sugar and sprinkles. Add Pop Rocks right before serving.

Cookies and Cream Popsicles

We had a really lovely Memorial Day Weekend. Mark’s been working long hours the last few weeks and his CFA exam is only a few weeks away so things have been generally crazy around here. Having three days of him home with no real plans was glorious.  We played in the baby pool with Jake, had a picnic with friends, walked over to the town parade – such a perfect, laid-back weekend.

And I spent a lot of time in the kitchen, which is something that’s been hard to do lately. I got to try out a whole bunch of summery recipes I’m super excited to share – but figured that kicking off summer with popsicles was a sweet way to start.

Oreos are a favorite around here so these were a big hit. I got four popsicles out of the recipe but my molds are fairly large so I think you’d get six with most others.


Cookies and Cream Popsicles
(from WonkyWonderful)
Makes 4-6

3/4 cup milk
1/2 frozen whipped topping, thawed
2 Tbsp. sugar
6 Oreos

In a blender, combine the milk, whipped topping an sugar. Add the Oreos and pulse until they are small bits.

Freeze in popsicle molds until solid.


Chocolate Chocolate Chip Bundt Cake

Supporting organizations that deal with hunger issues is near and dear to my heart. To me, there are few things as important as making sure those in your community are fed. We have a local organization here that has a few different anti-hunger programs (among other great programs!) – and my favorite is their holiday meal service. On Thanksgiving, Christmas and Easter they set up a big, free meal for anyone who feels they need it. They usually end up serving around 400 people.

Everything is funded through donations so when I saw that they were looking for people to make some cakes for them to serve on Easter, I jumped on it. Jake and I whipped up this quick-but-delicious bundt cake for their dessert spread. I’ve been too busy to share the recipe before this, but never too busy to help out a good cause!


Chocolate Chocolate Chip Bundt Cake
(from The Cake Mix Doctor Returns!)
Makes 1 Bundt Cake

1 package plain chocolate cake mix
1 package chocolate instant pudding mix
4 large eggs
1 cup sour cream
2/3 cup water
1/2 cup vegetable oil
1 tsp. vanilla extract
1 1/2 cups semi-sweet chocolate chips

Preaheat the oven to 350F and grease a bundt pan.

In a large bowl, beat together the cake mix, pudding mix, eggs, sour cream, water, vegetable oil and vanilla until well combined, about 2 minutes, scraping down the sides of the bowl as needed. Fold in the chocolate chips and transfer batter to the prepared pan.

Bake for 55-60 minutes, until it springs back when lightly pressed. Let cool for about 20 minutes before removing from pan. Let cool completely before decorating.

Mint Chocolate Chip Krispie Treats

So, I’ve gotten pretty good at time managing holiday prep with Jake around. I didn’t offer to make anything overly ambitious – a fruit tray, a veggie tray and some cupcakes. I planned out things a few days in advance and figured out how to get everything made with plenty of time to spare. What I didn’t account for? How much two days of Easter parties would mess up the poor kid’s schedule. He’s currently taking his first decent nap all week, which is why I’m finally getting around to a blog post.

I debating not even posting these because I feel like they’re too simple – I just added some mint extract and chocolate chips to the classic recipe. But, I’m appreciating simple things more and more – and for not a lot of time or effort, these make a mighty addicting dessert.


Mint Chocolate Chip Krispie Treats
(adapted from Kellogg’s)
Makes 1 9×13″ pan

3 Tbsp. butter
1 10 oz. package marshmallows
1/2 tsp. mint extract
Green food coloring
6 cup Rice Krispies
2/3 cup semi-sweet chocolate chips

Grease a 9×13″ pan and set aside.

In a large saucepan, melt the butter over medium heat. Add marshmallow and stir until melted. Stir in mint extract and enough food coloring to reach desired color until well combined. Stir in Rice Krispies until well coated. Stir in chocolate chips until evenly distributed.

Press the mixture into the pan evenly and let sit for several hours before slicing and serving.

Pecan Streusel Muffins

I don’t think I’ve mentioned it here, but in January I officially became a stay-at-home Mom. It wasn’t something I was really planning on doing so the last few months have been a bit of a scramble to figure out how I’m going to fill my days now. My best find so far? The local moms club.

We’re hosting some new friends for a playgroup this morning. Tomorrow, we’re meeting up for stroller club. Wednesday is a tiny-person-friendly hike at a local park. Thursday, there is a playground play date. And Friday is mom’s night out – we’re going to take a wine glass painting class. I can’t tell you how much saner I feel when I get out of the house so having all of these things to do is pretty much heaven-sent at this point.

It’s also a new audience to bake for. I made up these quick muffins for one of our meetings and I loved them. I’m planning to make another batch for Easter breakfast!


Pecan Streusel Muffins
(from The Cake Mix Doctor Returns!)
Makes about 1 1/2 dozen

 1/2 cup packed light brown sugar
2 tsp. cinnamon
1/2 cup chopped pecans
1 package yellow cake mix
2 Tbsp. flour
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
3 large eggs
1 tsp. vanilla

In a small bowl, combine the brown sugar, cinnamon and pecans. Set aside.

Preheat the oven to 375F degrees. Line a cupcake pan with papers.

In a large bowl, whisk together the cake mix and flour. Add in the sour cream, oil, water, eggs and vanilla and mix until well combined.

Spoon a heaping tablespoon of batter into each well. Cover with a teaspoon of the streusel. Top with remaining batter. Sprinkle remaining streusel over the tops.

Bake until golden, about 25 minutes. Let cool in the pan for five minutes and then remove to a wire rack to cool for at least 20 minutes before serving.

Strawberry Pop Tart Pie

Happy Pi Day!

I’m surrounded by nerdy love. My cousin was posting Pi Day memes on Facebook yesterday. My Mother-in-law owns a Pi pie plate I couldn’t let the most epic Pi Day this century pass without some acknowledgement in the form of pie. I just wouldn’t fit in this family if I didn’t!

I love Pop Tarts so this pie was just begging to be made. It’s basically an awesome strawberry pie with an almond-icing glaze. Such a fun pie! We really enjoyed it and I can’t wait to try making it again with fresh berries when the garden starts overflowing.

And what’s better than pie on Pi Day? Well, lots of pie – so I’ve joined up with some of my blogging friends to bring you even more pie! Check out what they made to celebrate the most epic Pi Day of the century below.


Strawberry Pop Tart Pie
(from Willow Bird Baking)
Makes 1 9″ Pie

2 sheets of refrigerated pie dough
6 cups frozen whole strawberries
1 Granny Smith apple, peeled and grated
3 Tbsp. sugar
2 Tbsp. quick-cooking tapioca, ground in a spice or coffee grinder
Pinch of salt
2 Tbsp. unsalted butter, cut into 1/4-inch pieces
1 cup powdered sugar
1/4 tsp. almond extract
2 Tbsp. milk
Colored sanding sugar

Preheat your oven to 400F degrees.

Squeeze out the grated apple, removing as much liquid as possible. Set aside.

In a saucepan over medium heat, cook 3 cups of the frozen strawberries, stirring often, until the berries have become jam-like and reduced by half, about 15 minutes. Remove from heat and stir in the grated apple, remaining berries, sugar, tapioca and salt. Stir to combine.

Roll out one pie crust and lay in a 9″ pie pan. Spoon strawberry filling into the pie dough and dot the top with the cut up butter. Cover with remaining pie crust sheet and crimp edges with a fork to seal.

Place the pie on a baking sheet and bake 30 minutes. Reduce oven temperature to 350 and bake for an additional 30 minutes, or until the crust is golden brown. Let cool on a cooling rack for several hours.

When room temperature, whisk together the powdered sugar, almond extract and milk and drizzle over the pie. Decorate with sanding sugar and serve!


But the pie doesn’t stop there! Check out these other great pies bloggers cooked up for Pi Day!Pies for Pi Day

Strawberry Pop Tart Pie from Kate’s Recipe Box

Indiana Sugar Cream Pie from Eva Bakes

Coconut Cream Pie from Relish

Individual Pepperoni Pizza Pot Pies from Cheese Curd in Paradise

Lemon Cheesecake Pie from Hezzi-D’s Books and Cooks

Chocolate Pecan Pie from Cookaholic Wife

Sweet Potato Pie from Kosher Kitchen