Tag Archives: recipe

How to Bake an Apple Crisp – for ONE

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Apple Crisps were a staple of my childhood, and this recipe was an adaptation of my grandmother’s recipe. This recipe creates a combination of sweet and tart, and if you love cinnamon-y desserts, then this recipe is for you.

Yields: 1 serving

Ingredients:

Filling:

  • 1 Granny Smith apple (or another baking apple)
  • 1 Tablespoon of Sugar
  • Pinch of Cinnamon (measure with your heart)

Topping:

  • 2 Tablespoons of Oats
  • 2 Tablespoons of Brown Sugar
  • 2 Tablespoons of Flour
  • 1/4 Teaspoon Cinnamon
  • 1 1/2 Tablespoon of Butter melted or very soft

Directions:

  1. Preheat oven to 350 degrees Farenheit
  2. Peel and slice apples into slices, just under 1/4″ thick and roughly 1″ in length. In a bowl, sprinkle sugar and cinnamon over the apple slices, and toss until well coated. Set aside.
  3. Combine the dry ingredients (flour, oats, brown sugar, & cinnamon)
  4. Add melted/very soft butter
  5. Mix until well combined.
  6. Place the sliced apples in a thick paper baking cup or a small oven safe bowl or ramekin.
  7. Spoon the topping “crisp” over the apples.
  8. Bake for 25 minutes or until the apples are soft (you can check with a fork) and the topping is golden and crisp.
  9. Cool as needed, but I think it tastes best while warm.

Serve with vanilla ice cream or whipped cream, and enjoy! Personally, I think this apple crisp recipe is pretty hard to beat. Try it for yourself!

-Jenna G.

Churro Cookies – recipe

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Since the holidays are around the corner, I thought making churro cookies would be a unique twist on traditional holiday cookies. Similar to snickerdoodles, these chewy cinnamon desserts make a perfect companion for a glass of milk or eggnog!

Ingredients

Cookies (12)

  • 1/2 cup softened butter
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/2 cup flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon

Cinnamon sugar mix

  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon

Buttercream

  • 1/4 cup room temperature butter
  • 1-2 (up to you) tbsp cinnamon
  • splash of heavy whipping cream

Instructions

Mix + Bake cookies (Don’t incorporate buttercream ingredients.)

  1. Mix cinnamon sugar
  2. preheat oven to 350 fahrenheit
  3. cream butter & sugar until fluffy and light
  4. scrape sides and beat in egg & vanilla
  5. scrape sides and add flour, baking soda, & cinnamon.
  6. Make dough balls, dip them in mixed cinnamon sugar, flatten, and arrange on pan.
  7. Bake for 14-17 minutes, make sure they’re not glossy

Make frosting and frost!

8. Whip butter until smooth, add sugar, whipping cream, & cinnamon. Pipe and serve!

Quarantine Recipe: Homemade Peanut Butter Cups

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Because the majority of us have been staying home with lots of time on our hands, especially as it’s the middle of  Summer, I thought I’d share how to make a fun homemade treat which only uses only a couple of ingredients. Homemade peanut butter cups may sound like too much work, but it’s actually quite an easy recipe and yields good results.

What You’ll Need:

Measuring cups

Saucepan or microwave-safe glass bowl

Tablespoon

Two muffin tins

Muffin liners

Ingredients: 

-2 Cups Chocolate Chips (I used semi-sweet, but you can use milk chocolate or dark if you prefer)

-½ Cup peanut butter

– 2 tablespoons coconut oil–optional 

Directions:

  1. Measure  the chocolate chips and melt them, either over the stove in a saucepan or in the microwave in a microwave-safe dish.  Also, a quick tip–I’ve heard that adding a few tablespoons of  coconut oil to your chocolate helps it melt into a smoother consistency, so you can add some to your chocolate if you’d like.
  1. While waiting for the chocolate to melt, line your muffin tins with muffin liners. Once the chocolate is evenly melted, begin spooning about a tablespoon of chocolate per muffin liner, or as much is needed to ensure that the bottom of the wrapper is covered entirely and evenly.
  1. Now, measure the peanut butter and place it in a bowl in the microwave for 30 seconds. Afterward, stir it gently and begin spooning about a tablespoon into each of your individual muffin liners. (This part can be a little messy, and I learned the hard way! I’d recommend putting your muffin tins with just the chocolate in the freezer until it hardens, that way when you’re ready to add the melted peanut butter, you’ll have a much easier time doing so.)
  1. Using the rest of your melted chocolate, spoon some chocolate on top of the peanut butter, enough until it fully covers the peanut butter beneath it; approximately one to two tablespoons. 
  1. Place the muffin tins in the freezer for 30 minutes to an hour, or until they are fully hardened. Once hardened, take them out and allow them to reach room temperature before serving. Enjoy:)