Monday, September 25, 2017

Apple Dump Cake


Cissy still likes to come over one day a week, after school, and we bake together.  This week she made a quick and easy dessert to take home to her family.  The inspiration came from my Quick and Easy Dump Cake Cookbook that my son, Mike, gave me.  We are enjoying it outside on a warm, Fall day.  

 

Getting out my Fall teacups is always like meeting old friends.  This Johnson Brothers Harvest Time teacup is a favorite.  

 

My daughter took a picture of Cissy once she got home, as I had forgotten to! Cissy wore and Ohio State shirt, as it was favorite college team shirt day at school.  My grands are Ohio State fans, too, since all four of my kids were born in Columbus, Ohio.


Yield: 9 servings

Apple Dump Cake

Cissy and I made this after school, for her take home to her family. It's a quick dessert and it was something easy for her to assemble. It's good with a scoop of vanilla or some whipped cream.

INGREDIENTS:

  • 1 can apple pie filling
  • 1/2 teaspoon ground cinnamon
  • some freshly grated nutmeg
  • 1 package of yellow cake mix
  • 1 stick of butter, thinly sliced
  • 1/2 cup chopped walnuts or pecans (we used some caramel bits, but toffee bits would be good, too)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Spray a 9-inch square baking dish with nonstick spray.
  2. Spread apple pie filling in prepared pan and add the spices, and mix. Top with dry cake mix, spreading evenly. Top with butter in a single layer. Sprinkle on the nuts.
  3. Bake for 50-60 minutes. Cool at least 15 minutes before serving.
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  Thank you for your visit!  xo
I am sharing this  with these lovely parties: 

Monday, September 18, 2017

100% Whole Wheat Blueberry Muffins

I made this granny square baby blanket for some young friends of mine that had their second baby boy, and thought I'd use it before I washed it for gifting.  Since Fall has not officially arrived,  let's enjoy some 100% Whole Wheat Blueberry Muffins with some of my pretty blue teacups, two of which I received from Stephanie's Teacup Exchange, from the The Enchanting Rose.

I always keep this basket on my coffee table in the family room, filled with plants.  Isn't the Jim Shore "Peace" angel so pretty?


The two teacups on the left were from the teacup exchange from The Enchanting Rose.


Yield: recipe states 12, but I made 16

100% Whole Wheat Blueberry Muffins

These muffins are so very moist and there are no eggs in the recipe (it's not a mistake!). I was very impressed with how wonderful they are.

INGREDIENTS:


  • 2 and 1/4 cups White Whole Wheat Flour or Whole Wheat Flour (what I used)
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 cup blueberries, fresh or frozen
  • 1 teaspoon vanilla
  • 1/3 cup oil
  • 1 and 1/2 cups buttermilk
  • cinnamon sugar or coarse white sparkling sugar, for topping

INSTRUCTIONS:


  1. Preheat oven to 400 degrees. Lightly grease the cups of a muffin pan; or line with paper baking cups and spray the paper cups.
  2. Whisk all the dry ingredients,including the blueberries
  3. In a separate bowl, whisk the vanilla, oil, and buttermilk.
  4. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
  5. Spoon the batter into the prepared muffin cups, filling them nearly full.
  6. Sprinkle the tops of the muffins with the cinnamon sugar or sparkling sugar.
  7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  8. Remove the muffins from the oven, and after 5 minutes, transfer them to a wire rack to cool. Serve warm or at room temperature.
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This blanket was a fun project using Ice Cream Scoop yarn that I bought on clearance from Michael's.  Using variegated yarn makes crocheting much more interesting.  Now the blanket is washed and ready to be gifted to the new baby.

 

I am sharing this  with these lovely parties:

Thank you for your visit!  xo


Monday, September 11, 2017

Congo Bars

Let's enjoy some tea, along with a cup of tea, while it's still nice on my patio.  The fold-up tiered stand is one that I found at a thrift store for less than a dollar because it was broken.  My son put some glue on it and it was as good as new. 


I'm using one of my late, Great Aunt Kitty's teacups that she painted for me. 

This sweet girl still likes to come over after school one day a week to bake together.  She is a great little baker and put together the  Congo Bars in no time!


While the Congo Bars were baking, my son, Mike, had a stencil ready that he had carefully made, with a design and word of Cissy's choosing.  They had designed this the week before.  She carefully and patiently filled in the heart by dabbing a sponge brush so that no pink was visible.  It turned out cute, didn't it?  Mike has found that using regular acrylic paint in a tube works well on fabric and doesn't wash out.




Yield: About 36 bars

Congo Bars

A friend of mine recently asked if Cissy and I had made Congo Bars together. I realized that I hadn't made them in years. My kids loved these bars, and they would be a hit at birthday parties.

INGREDIENTS:


  • 2/3 cup butter, melted
  • 2 cups brown sugar
  • 2 eggs
  • 2 cups self rising flour (Cissy and I made our own...for every 1 cup of flour, add 1/2 teaspoon salt, and 1 and 1/2 teaspoons baking powder)
  • 1-12 ounce bag of chocolate chips (use 3/4 of bag in batter, and sprinkle the rest on top)

INSTRUCTIONS:


  1. In a large bowl, mix the ingredients in order, saving the 1/4 of the bag of chocolate chips to sprinkle on top.
  2. Bake in a 325 degree oven for 25-35 minutes, or until a toothpick inserted comes out clean.
  3. Let cool and then cut into bars.
Created using The Recipes Generator

I was able to take out sweet Ella on a birthday dinner date, to celebrate her 7th birthday!!

If you're interested in joining the next teacup/mug exchange:

I am sharing this with these lovely parties:


Thank you for your visit!  xo


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