Snowball Cookies

Snowball Cookies soft and tender, buttery and super moist .TRY them!!!

– INGREDIENTS :

✔︎ 1 cup pecans, chopped.

✔︎ 2 cups all-purpose flour.

✔︎ 2 tsp pure vanilla extract.

✔︎ 1/2 cup powdered sugar.

✔︎ 1 cup softened butter.

✔︎ A pinch of salt.

– INSTRUCTIONS :

✔︎ Blend softened butter with powdered sugar using an electric hand- mixer.

✔︎ Add vanilla extract, then add dry ingredients: flour, salt, and chopped pecans.

✔︎ Form dough into small balls and place on prepared cookie sheet.

✔︎ Bake for 20 minutes in 350 degrees F .

✔︎ Remove the cookies from oven and top with powdered sugar

SERVE IT AND ENJOY !!!

PUMPKIN CHEESECAKE

Pumpkin Cheesecake

PREP TIME 15 MINS

COOK TIME 1 HR 45 MINS

CHILLING TIME 8 HRS

TOTAL TIME 2 HRS

 

Creamy and delicious, this pumpkin cheesecake will soon be a tradition in your house!

SERVINGS: 12

CALORIES:  508 KCAL

AUTHOR: AMANDA RETTKE - IAMBAKER.NET

INGREDIENTS

CRUST

2 1/2 cups graham cracker crumbs

1/4 cup to 3/4 cup unsalted butter, melted (I prefer 3/4 cup for a moist and dense crust, some commenter's prefer less)

1/4 cup granulated sugar

1 1/2 tsp. salt, divided

PUMPKIN CHEESECAKE

2 1/2 cups granulated sugar

2 lb (four 8-ounce packages) cream cheese, softened

1/4 cup sour cream, room temperature

1 can (15 oz) pure pumpkin

6 large eggs, lightly beaten

1 tbsp. vanilla extract

2 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground cloves

Whipped cream

Chopped pecans, optional

INSTRUCTIONS

CRUST

Preheat oven to 325°F.

Spray a 10-inch springform pan with non-stick cooking spray and wrap the bottom with tin foil.

In a large bowl mix together the graham cracker crumbs, melted butter, 1/4 cup of the sugar and 1/2 teaspoon salt.

Press the crumb mixture into the bottom and up the sides of the pan. Bake for about 15 to 20 minutes, then remove from oven and set aside to cool slightly.

In a large bowl using a hand-held mixer, beat the cream cheese until smooth. (You can also use a stand mixer)

Add 2 1/2 cups sugar and mix well.

THEN

Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and mix until just combined.

Pour into the cooled crust.

Place your pan into a roasting pan and fill halfway with water.

Bake for about 1 hour 45 minutes the turn off the oven and open the door to let out some heat then close again and leave the cheesecake in the oven for about an hour.

Remove from oven and out of the roasting pan and let cool to room temp.

Cover and refrigerate for at least 8 hours or overnight.

Remove cheesecake from springform and top with dollops of whipped cream and chopped pecans. (optional) 

Caramel Apple Pie

 Caramel Apple Pie

A delicious classic with a twist… It’s ooey, gooey and downright indulgent.

Prep Time 1 hour 30 minutes

Cook Time 50 minutes

Total Time 2 hours 20 minutes

Servings 8

Calories 618 kcal

Author Amanda Rettke

Ingredients

Pie Crust

3 cups (384g) all-purpose flour

1/4 tsp. salt

3/4 cup (12 tablespoons, 170g) cold unsalted butter and cut into chunks

1 egg yolk (save your egg white to brush on top of pie crust)

3-5 tbsp. ice water

Caramel Wine Sauce

1 cup (200g) granulated sugar

3 tbsp. water

1/4 cup (60g) heavy cream

1/2 cup red wine, drinking quality

1 vanilla bean, split and scraped (pod reserved)

Apple Filling

8 apples peeled, cored and sliced thin

1 tbsp. all-purpose flour

1 tbsp. + 1 teaspoon ground cinnamon divided

1/4 cup (50g) granulated sugar (for topping pie)

1/4 cup (4 tablespoons or 57g) unsalted butter (for topping pie)

Instructions

Pie Crust

To make the pie crust, whisk together the flour and salt together in a large bowl.

Using a pastry blender add in your butter and cut in until coarse crumbs appear.

Add the egg yolk and the ice water, and stir until dough is moistened. Form the dough into a ball, wrap it tightly in plastic wrap, and put in the refrigerator for 1 hour.

Caramel Wine Sauce

Meanwhile make your caramel sauce by placing the sugar and water in a saucepan and cook, without

stirring, over medium-low heat until the sugar has melted and caramelized, which takes about 10 minutes.

Watch carefully so it doesn't burn.

Remove the pot from the heat and add the cream and stir then add wine slowly.

11/14/2018 Caramel Apple Pie | i am baker

https://iambaker.net/caramel-apple-pie/ 2/2

When the sauce has stopped bubbling, return it to heat, add the scraped vanilla bean and pod and heat it

slowly until smooth and has thickened, remove from heat to cool slightly. (If it cools too much you can add back to low heat to get pouring consistency).

Take the dough out of the refrigerator and unwrap and split into two.

Let sit for about 15 minutes to warm up slightly.

On a lightly floured surface roll each of your dough sections into 12-inch circles.

Carefully add one of your crusts to a deep dish pie plate.

Apple Filling

Preheat the oven to 350 degrees F.

Place sliced apples in a large bowl. Add the 1 tablespoon flour and 1 tablespoon cinnamon and toss to coat all the apples.

Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps.

Pour about 1/4 cup of the caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top.

Top the apples with remaining butter pieces.

Brush your bottom pie crust edges with reserved egg white.

Place the other pie crust over the top of the filled pie pan and press down and crimp the edges.

Cut slits in the top of the pie so steam can escape.

Cover the pie with tin foil and bake for about 25 minutes, then remove from oven and brush with more of your egg white.

Combine your remaining sugar and cinnamon and sprinkle over the top.

Return to oven and continue to bake uncovered for another 25 minutes, until the pie is golden.

Let rest at room temperature for at least 1 hour to set up.

Serve with ice cream and drizzle with any remaining caramel sauce.

Creamy Garlic Parmesan Mushrooms

PREP TIME 5 minutes

COOK TIME 5 minutes

TOTAL TIME 10 minutes

AUTHOR Alyssa Rivers

SERVINGS 4 Servings

Creamy Garlic Parmesan Mushrooms are sautéed in a butter garlic until tender and then tossed in the most AMAZING creamy parmesan sauce. These are great as a side, on top of meat or eaten by themselves and ready in under 10 minutes!

Ingredients

2 Tablespoons Butter

1 Tablespoon olive oil

8 Ounces white mushrooms whole or sliced to preference

2 cloves garlic minced

1/2 cup heavy cream

1/4 cup grated parmesan cheese

2 ounces cream cheese softened

1 teaspoon italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

fresh chopped parsley for garnish

Instructions

In a medium sized skillet over medium high heat add the butter and olive oil. Add the mushrooms and garlic and saute until tender.

Add the heavy cream, parmesan cheese, cream cheese, italian seasoning, salt and pepper. Stir with the mushrooms and heat until the sauce is bubbly and smooth.

Serve immediately and garnish with fresh parsley.

Do you need a "Go Bag"

With fire and craziness all around do you need a "Go Bag"? Will the need to evacuate be in your future. If so what should be in it? I just looked at a video of Rachel Ray's house that burned to the ground due to a chimney fire. They got out with the clothes on their backs and the dog. CNET offers their ideas here on what should be in your "go bag". https://www.cnet.com/how-to/emergency-go-bag-what-you-need-when-evacuating-your-home/

Crescent Cherry Cheesecake Cobbler

Crescent Cherry Cheesecake Cobbler is layers of crescent rolls, cheesecake and cherry pie filling. Any flavor of pie filling works great!

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings: 9 Calories: 404kcal 

Author: Brandie @ The Country Cook

Ingredients

1 (8 oz) tube crescent rolls

12 oz (1 1/2 blocks) cream cheese, softened

3/4 cup granulated sugar, divided use

1 tsp vanilla extract

1 (21 oz) can cherry pie filling

1/4 cup unsalted butter (1/2 stick), melted

Instructions

Preheat oven to 350F degrees.

Spray an 8 x 8 baking dish with nonstick cooking spray.

Unroll the crescent rolls. Line four (4) of the crescent rolls in the bottom of the baking dish.

Spread them out and cover the bottom of your baking dish. Seal the seams as best as possible.

Next, combine cream cheese and 1/2 cup sugar. Beat with an electric mixer until smooth. Then add in vanilla extract and mix again.

Spread cream cheese mixture over crescent rolls in the baking dish.

Then pour pie filling on top of cream cheese layer. Spread it around evenly.

Finally, top with remaining crescent roll dough.

Do your best to stretch it out on top and seal the seams of the crescent rolls.

Pour melted butter on the top of the crescent rolls.

Then sprinkle 1/4 cup sugar evenly over the melted butter. Bake for about 35-45 minutes.

Top crust should look crusty and be golden brown in color. Slice and serve.

Notes

This must be kept refrigerated if not eaten the same day it’s made.

Nutrition

Calories: 404kcal | Carbohydrates: 46g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 376mg | Potassium: 121mg | Sugar: 20g | Vitamin A: 800IU | Vitamin C: 2.4mg | Calcium: 46mg | Iron: 0.6mg

Caramel Apple Cake

The changing colors of the leaves usually means we can utilizing those familiar flavors of cinnamon and apples! And this Caramel Apple Cake does exactly that!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 slices

Author Amanda Rettke

Ingredients

Apple Cake

2/3 cup (135g) brown sugar

2 teaspoons cinnamon

1 cup (2 sticks, 226g) unsalted butter room temperature

1 1/2 cups (300g) granulated white sugar

2 large eggs

3 teaspoons vanilla extract

3 cups (375g) all-purpose flour

3 teaspoons baking powder

1 cup (245g) whole milk room temperature

2 Granny Smith apples peeled and finely chopped

Cinnamon Buttercream

1/4 cup (57g) unsalted butter room temperature

1/4 teaspoon vanilla extract

2 teaspoons cinnamon

1 cup (125G) confectioners sugar

1 -2 tablespoons heavy whipping cream

Carmel for drizzling

Instructions

Apple Cake

Preheat oven to 350° degrees F. Prepare two 8-inch round cake pans with either baking spray or line with parchment.

Mix brown sugar and cinnamon together in a bowl. Set aside.

Beat butter and sugar together in a bowl of stand mixer fitted with paddle attachment until smooth and creamy. (1-2 minutes) Beat in eggs, 1 at a time, until incorporated.

Add vanilla extract. Once incorporated remove bowl from mixer.

Sift flour and baking powder together in a bowl then stir into creamed butter mixture by hand. Mix milk into batter until smooth.

You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or 1/4 of your total batter) into one of the prepared cake pans; add 1/4 of the apples and 1/4 of the brown sugar mixture. Lightly pat apple mixture into batter. Gently pour another 1 1/2 cups of batter over apple layer; top with another 1/4 of the apples and brown sugar mixture. Lightly pat apples into batter.

Repeat this with remaining batter and brown sugar/apple mixture in other cake pan.

Bake in the preheated 350°F oven until a toothpick inserted in the center of the cake comes out MOSTLY clean, 25 to 35 minutes. (Do NOT overbake! Cake is done when the edges are golden brown and the cake has just slightly pulled away from the sides of the pan)

Cinnamon Buttercream

Add butter, vanilla, cinnamon, confectioners sugar and 1 tablespoon in heavy cream to stand mixer fitted with paddle attachment. (You can also use a hand held mixer.) 

Turn mixer on slow to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)

Recipe Notes

Assembling Cake:

Place the first layer of cake on cake stand. Drizzle with up to 3 tablespoons of caramel. (Allow to soak in, about 1-2 minutes)

Cover with all of your cinnamon frosting. (Should be about 1 cup. This is a naked cake so feel free to push the frosting all the way to the edge so that it is visible when you place the next layer on top.)

Place the other layer of cake on top and drizzle with caramel. Allow caramel to spill over the sides if you would like. Cake should be served immediately. Serve extra caramel with each slice.