Sky High Apple Cranberry Crumble Pie

2 Oct

Sky High Apple Cranberry Crumble Pie has a nice ring to it, doesn’t it? The apples and cranberries are mixed with brown sugar, cinnamon and lemon juice, making it taste like winter. Warm and homey.  You can either use a store-bought pie crust or one you made yourself.  Enjoy!

Makes one 8 inch pie


For the crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • Salt
  • 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

For the filling

  • About 4 granny smith apples
  • 1 1/2 cups fresh or thawed frozen cranberries
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • Salt

For the crumble

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup of whole raw almonds unsalted
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes


Make crust: In a food processor, pulse flour, sugar, and 1 teaspoon salt until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Shape dough into 1 large disk.  Refrigerate until firm, at least 1 hour.

Make Topping: In a clean food processor, pulse together the all-purpose flour, sugar, brown sugar, ground cinnamon and the almonds until it resembles a coarse meal. Add the butter and pulse again until it looks like wet sand. Store mixture in the refrigerator until ready to top the pie.

Make filling:Core and peel the apples. Cut them into slices or wedges and transfer to a bowl. Toss in cranberries, granulated sugar, brown sugar, all-purpose flour, fresh lemon juice, cinnamon and salt.

Preheat oven to 400 degree’s F.

Roll out the pie dough: Remove the disk of dough from refrigerator and roll out on lightly floured surface to 12 inch round. Transfer to 8 inch pie plate. Trim overhang to 1/2 inch; turn edge under and crimp decoratively.

To assemble pie: Transfer the filling to crust, mounding in center. Pack topping over and around the filling. Bake pie set on a rimmed baking sheet for 15 minutes. Reduce oven temperature to 375 degrees. Bake until the crumb topping is golden brown and the juices are bubbling, 1 hour more.

Adapted from here and here


Pumpkin Recipe Round up

28 Sep

Pumpkin Mac and Cheese with Maple Caramelized Onions

Brown Butter Glazed Ginger Pumpkin Cake

Chocolate Chip Pumpkin Pancakes

Pumpkin love around the web

Nutella Swirled Pumpkin Pie from sallysbakingaddiction

Pumpkin Spice Pancakes from fearlesshomemaker

Pumpkin Toffee Blondies from thedomesticrebel

Multi-Grain Pumpkin Donuts with Spiced Sugar from turntablekitchen

Chocolate Pumpkin Cake from iambaker

Chocolate Chip Pumpkin Pancakes

27 Sep

I think my boyfriend is ready to end Pumpkin Madness as much as am I. There are only so many pumpkin themed dishes you can eat in a week.

The final recipe I have up my sleeve is Pumpkin Chocolate Chip Pancakes.  They are the perfect weekend breakfast or anytime really. Enjoy!

Makes 12 pancakes


  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 1/3 cups pumpkin puree
  • 1 egg
  • 1/2 cup chocolate chips


In a small bowl, mix together the dry ingredients. Combine the milk, pumpkin puree and the egg in a separate bowl. Stir into the flour mixture just enough to combine. Fold in the chocolate chips.

Heat a lightly oiled griddle or frying pan over medium heat. Scoop the batter onto the hot surface, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Brown Butter Glazed Ginger Pumpkin Bundt Cake

26 Sep

I am going to tell you something embarrassing. When I tasted this Pumpkin Cake for the first time, I did a happy dance in the middle of my kitchen. It is that good!

A tender interior that is speckled with crystallized ginger and spices with a subtle pumpkin flavor drizzled with brown butter glaze. I hope you do a happy dance upon first bite.  Enjoy!

Makes one bundt cake


  • 2 cups flour
  • 1/3 tsp salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1/2 cups sugar
  • 1/4 cup canola oil
  • 1/4 cup apple sauce
  • 3/4 cup pumpkin puree
  • 1/3 cup milk
  • 1/4  cup crystallized ginger


  • 4 ounces (1 stick) unsalted butter
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 2 to 4 tablespoons whole milk


Preheat your oven to 375 degrees F. Butter a 12 cup bundt pan and set aside.

Whisk together the dry ingredients in a large mixing bowl. In a separate small bowl, beat together the eggs, sugar, canola oil, apple sauce, pumpkin puree and milk until well combined. Add the wet ingredients to the dry ingredients and mix until a batter forms. Fold in the crystallized ginger. Bake bundt cake for 50 minutes or until a toothpick inserted in the middle comes out clean. If it gets too brown on the top, cover with foil. Let cool for at least an hour before glazing.


Brown butter over medium heat until golden brown. When done, carefully pour it into a bowl. Add sugar, vanilla and two tablespoons of milk to the butter and stir until smooth. If glaze is not pourable, add more milk. Use immediately.

Adapted from here

Pumpkin Mac and Cheese With Maple Caramelized Onions

25 Sep

It’s the time of year when eating pumpkin mac and cheese wrapped in a blanket watching you’re favorite T.V shows is totally acceptable.  And that’s exactly what I did last night.  With autumn comes gray skies and cooler weather in Seattle, which I love. However, after 5 months of it, it can get a little old.

Anyways, before I go off on a tangent, let me tell you why this mac and cheese is the bee’s knees.  It’s creamy, rich, earthy and spicy. SO FREAKING GOOD! And then when you add in the maple caramelized onions, wow! Takes it over the top. Enjoy!

PS-This week is pumpkin week on the blog. Get ready for pumpkin madness!

Serves 1 cup servings of 6


  • 1 whole onion sliced
  • 2 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 LB of elbow pasta
  • 1 cup of canned pumpkin
  • 1/2 cup of heavy whipping cream
  • 1/2 cup whole milk
  • 1 1/2 cups of any cheese you like ( I used sharp cheddar)
  • 1-1/2 teaspoons pumpkin pie spice (divided)
  • 1/4 teaspoon ground cayenne pepper
  • Sea salt and freshly ground black pepper
  • 1/3 cup of panko (Japanese bread crumbs)
  • 1/4 cup of shredded parmesan cheese
  • Cooking spray


You can check out this link here to show you how to make caramelized onions. At the last few seconds of cooking, you are going to add the maple syrup and the balsamic vinegar. Set aside. Pour half the box of the elbow pasta into a pot of boiling water and cook until al dente. About 8 minutes. Rinse and set aside.

Pre-heat oven to 400 degrees F. Grease a 2 quart casserole dish

Heat cream and pumpkin in a heavy bottomed sauce pan on medium heat until thickened. Reduce heat to low and whisk in the cheese until completely melted. Add in the 1 teaspoon of pumpkin pie spice, cayenne pepper, pepper and salt. Add pasta into the cheese mixture and fold in the caramelized onions.  Pour the mixture into the greased casserole dish. Sprinkle panko, parmesan and the rest of the pumpkin pie spice on top. Bake for 8-10 minutes, or until the bread crumbs have browned.

Homemade Oreos

20 Sep

You should always keep Oreo’s in your house.  They are the king of cookies and when a chocolate craving hits, they satisfy your sweet tooth like nothing else. However, there are times when you run out of them. Sure, you can go out to the store and buy a pack of Oreos. But what if you’re in your sweatpants with no makeup and glasses? And getting gussied up seems like a hassle. Well guess what? I have a solution for you.

Making your own Oreos is actually super simple and takes hardly anytime at all.  Also, I might even have to say they are better than the store-bought version.  There are no preservatives and you know exactly what’s going into the cookie. Enjoy!

Makes about 30 (2 inch) cookies


  • 6 tablespoons butter unsalted butter, room temperature
  • 1/2 cup sugar
  • 3 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4  plus 1/8 teaspoons baking powder
  • 1/2 teaspoon chocolate extract
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup coca powder


  • 4 tablespoons unsalted butter, room temperature
  • 1 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract


Cream together butter, both sugars, salt, baking powder, baking soda, chocolate extract and vanilla extract about 3 minutes on medium speed, using a hand mixer or stand mixer. Beat in egg yolks one at a time. Add flour and cocoa and mix until combined.  The mixture will be thick. Scrape down sides of bowl and knead gently. Form a ball then flatten into a disc. If you don’t want to make the cookies now, you can refrigerate the dough for up to a week.

Preheat oven to 350 degrees F.

Roll dough out to 1/8″ thickness. Cut out circles with a 2″ round cutter.  Lift with a metal spatula and place on cookie sheet, close together is fine because they don’t spread much. Knead the scraps of dough together, re-roll and cut out until all or most of the dough is used. Bake 10 – 12 minutes, or until firm to the touch. Allow to cool on baking sheet 5 minutes then remove to wire racks to cool completely.

While the cookies are baking,make the filling.Cream together butter, powdered sugar, vanilla, and salt until creamy and fluffy. You can either use a ziplock bag with a hole in the corner to pipe the frosting on or simply spoon it into the centers.  Place the cookie top back  on and smoosh it down in the center. After filling transfer the cookies to an airtight container and refrigerate for several hours to solidify the filling, give it the proper texture and bond it with the wafers.

Adapted from here

Peanut Butter Cup S’mores

18 Sep


On Friday night, I went to re-warming party and my friend wanted a dessert that she wouldn’t have to cut up. So I made Peanut Butter Cup S’mores in a muffin tin.

Being the last-minute person I am, I made them with twenty minutes to spare before I had to leave.  And I had just enough time to brush my hair.  They are also super delicious, might I add. As a side note, the recipe below is for Mini Peanut Butter Cup S’mores because that’s how they where suppose to be. But since, I only had a regular muffin tin, the recipe only turned out 8 of them. Enjoy!

Makes 24


  • 1 bag of Reese’s mini’s
  • 1 cup of crushed graham crackers
  • 1/4 cup of confectioners sugar
  • 6 tablespoons of melted butter
  • 12 large marshmallows


Preheat the oven to 350 degree’s F.

Mix the graham cracker, the butter and the confectioners sugar together in a bowl. Press a small amount into mini-muffin tins. Bake for 4-5 minutes or until the edges of the cups start to bubble. Remove from oven but keep it on.

Set a mini Reese’s into each cup. Cut 12 marshmallows in half crosswise and set them down  on top of the Reese’s cut-side down. Put back in the oven for 1-2 minutes until the marshmallow is soft. Let the tray cool down for 15-20 minutes. With a butter knife, pop the s’mores out of the muffin tins.




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