Home Blog

APPLE PIE BOMBS A LA MODE RECIPE

0
Apple Pie Bombs

It’s not fall until you’ve made apple pie bombs a la mode with creamy vanilla ice cream and glazed apples all over the tops. I love fall dessert recipes!

Please make sure to Like and share this Recipe with your friends, and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

INGREDIENTS:

  • 2 apples peeled and chopped in 1″ pieces
  • 1 can of biscuits each circle pressed out and cut in 4 pieces
  • 2 tablespoons of butter
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon cinnamon
  • oil for frying
  • cinnamon sugar
  • vanilla ice cream

Apple Pie Bombs

INSTRUCTIONS:

1 ) Heat a dutch oven filled 1/3 full of oil over medium heat.

2 ) Place the apples, butter, brown sugar, and cinnamon in a bowl and microwave for 30 seconds.

3 ) Stir everything together and heat again for 30 seconds or until tender.

4 ) Using a small spoon, scoop an apple piece with a little of the sauce onto a flattened piece of biscuit.

5 ) Pinch all of the edges up together and set aside while you repeat with the remaining pieces.

6 ) Carefully place 3-4 apple pie bombs in the oil, turning occasionally until golden on each side.

7 ) Remove to a paper towel-lined plate.

8 ) Repeat with all dough.

9 ) Place the cinnamon sugar in a bowl, toss each pie bomb in the sugar and pile on a large plate.

10 ) Top with a scoop of ice cream and any leftover apple pieces chopped fine.

<<Buy Cooking Book”>>>The Pretty Dish: More than 150 Everyday Recipes and 50 Beauty DIYs to Nourish Your Body Inside and Out>>

YOU CAN ALSO MAKE THIS AMAZING BREAKFAST OR DINNER SOLVING JAPANESE PANCAKES!

Nutrition Facts
Apple Pie Bombs A La Mode | Amount Per Serving (1 g) Calories 175Calories from Fat 54% Daily Value*Fat 6g9%Saturated Fat 3g19%Polyunsaturated Fat 3gCholesterol 12mg4%Sodium 65mg3%Carbohydrates 31g10%Fiber 3g13%Sugar 24g27%Protein 1g2%* Percent Daily Values are based on a 2000 calorie diet.

Make sure to try this Mouth-Watering Mama’s Chicken Roll-Ups and these Best Comfort Food Recipes. Belly filling, simple to make, hearty dishes are always a family favorite.

Recipe source: ohsweetbasil.com

VANILLA BUTTERMILK POUND CAKE WITH CREAM CHEESE GLAZE

0
VANILLA BUTTERMILK POUND CAKE

This Vanilla Buttermilk Pound Cake with cream cheese glaze is something I would eat any time of the year. It combines all of the amazing flavors that any cake lover would love to have in his bite!!!

Please make sure to Like and share this Recipe with your friends, and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

INGREDIENTS:

  • 12 tablespoons of butter, plus 2 tablespoons (for pan)
  • 1 cup sugar
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 3 large eggs
  • 2 cups of all-purpose flour, plus 1 tablespoon (for pan)
  • 1 and a half teaspoons baking powder
  • ½ teaspoon of salt
  • Cream Cheese Glaze
  • 1 (8 ounces) package cream cheese, room temperature
  • 1 and a half cups powdered sugar
  • ¼ cup of evaporated milk
  • 1 and a half teaspoon vanilla

VANILLA BUTTERMILK POUND CAKE

VANILLA BUTTERMILK POUND CAKE INSTRUCTIONS:

1 ) Preheat oven to 350 degrees.

2 ) Mix together butter and sugar for 8 minutes in a mixer.

3 ) In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

4 ) In a glass measuring cup, pour in buttermilk.

5 ) Stir in the vanilla and eggs into the buttermilk.

6 ) Turn mixer on low. Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar.

7 ) Turn off mixer and scrape down the sides.

<<Buy Cooking Book”>>>The Pretty Dish: More than 150 Everyday Recipes and 50 Beauty DIYs to Nourish Your Body Inside and Out>>

YOU CAN ALSO MAKE THIS AMAZING BREAKFAST OR DINNER SOLVING JAPANESE PANCAKES!

8 ) Turn mixer on one more time– on low, just long enough to make sure all the ingredients are all mingling together, but do not over mix.

9 ) Butter your loaf pan with about 2 tablespoons of butter.

10 ) Add 1 tablespoon of flour to “dust” the butter in the loaf pan.

11 ) Dump out any excess flour.

12 ) Pour all of the batter into the pan, spread evenly, and bake for 60 minutes.

13 ) Test the cake with a toothpick before pulling out. (A few crumbs on it is perfect!)

Cream Cheese Glaze:

1 ) Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set aside.

2 ) Mix together the cream cheese and powdered sugar with a mixer.

3 ) While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. The consistency should be thin, but creamy.

4 ) Drizzle onto cake

Make sure to try this Mouth-Watering Mama’s Chicken Roll-Ups and these Best Comfort Food Recipes. Belly filling, simple to make, hearty dishes are always a family favorite.

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

0
HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

This is known as Chicago-style deep-dish pizza and takes over 40 minutes to bake. No need to travel all the way to Chicago for this incredible Chicago Style Deep Dish Pizza recipe, when you can make it at home!  Try this easy, detailed deep dish pizza with step-by-step directions for a thick and buttery, flaky crust and a rich, chunky tomato sauce, with plenty of gooey cheese.

Please make sure to Like and share this Recipe with your friends, and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

INGREDIENTS:

For the Dough:

  • 3¼ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1½ teaspoons salt
  • 2 teaspoons sugar
  • 2¼ teaspoons instant yeast
  • 1¼ cups water, room temperature
  • 3 tablespoons unsalted butter, melted
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

  • 2 tablespoons unsalted butter
  • ¼ cup grated onion
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • ¼ teaspoon sugar
  • 2 tablespoons coarsely chopped fresh basil
  • 1 tablespoon olive oil
  • Freshly ground black pepper

For the Toppings:

  • 1 pound mozzarella cheese, shredded (about 4 cups)
    (Pepperoni)
  • ¼ cup grated Parmesan cheese

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

INSTRUCTIONS:

1 ) Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

2 ) Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

3 ) Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

4 ) Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

5 ) Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

6 ) Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.

7 ) Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.

8 ) Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each.

9 ) Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball.

10 ) For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest 10 minutes before slicing and serving.