I’ve never met a sweet I didn’t like. Or a time when I was like “oh nah i don’t want that bowl of ice cream”. But my roommate Hannah, being the picture of physical fitness and epic self restraint, doesn’t indulge much. Tonight however, all that deprivation caught up to her and the woman needed a gosh darn cookie. I was more than happy to help…
Browned butter & sea salt chocolate chip cookies
- 1 cup (2 sticks) butter
- 2 1/2 cup AP flour
- 1 cup packed brown sugar
- 1/2 cup sugar sugar
- 2 eggs
- 1 t salt
- 3/4 t baking soda
- 1/2 t cinnamon
- 1 t vanilla
- 2 cup chocolate chips (I like it chocolatey, use your discretion)
Preheat the oven to 350!
In a small sauce pan add the butter. Now, to brown the butter you’re going to watch it melt, the bubble, then froth, the brown. Your job is to simply whisk the butter regularly until it changes to a brownish color with a nutty smell. Ive linked a youtube video to show you how.
See! Easy. Once the butter is ready – make your cookies! Cream the butter and sugars. Add the egg and vanilla and blitz. Lastly add all the dry ingredients, be sure to scrape down sides of the bowl. Stir in the chip by hand.
Scoop dough onto a greased cookie sheet and sprinkle with a pinch of course sea salt or fleur de sal. Bake at 350 for 12-13 minutes. This leaves them quite gooey in the center but thats how I like them.
Mama’s dump cobbler is the victim of many late night nibbles. You literally can’t stop eating it. It’s as wonderful as a hug from your Mama. We also call this cuppa, cuppa, cuppa – you’ll see why…
Peach Dump Cobbler
- 2-3 cups of fresh OR frozen peaches
- 1 CUPPA sugar
- 1 CUPPA self rising flour
- 1 CUPPA milk
- 1 stick of melted butter
- 1 dash of vanilla
- 1 pinch of salt
Preheat the oven to 375 degrees. In a pie dish or cast iron skillet place the sliced peaches.
Mix all other ingredients together and dump it over the fruit. Bake for 35-40 minutes until the crust is golden brown. Top with vanilla ice cream of whip cream.
Mix it up! Try blackberries, strawberries or blubs!
Sometimes all you want is something painfully chocolaty. Like over the top, smack you in the face chocolate. But other times you want to put in little to no effort. THESE BROWNIES ARE BOTH. My grandma Betty always has this little brownie bites around and they are addictive. I dare you to just eat one.
Grandma Betty’s Symphony Brownies
- Box brownie mix
- 2 Hershey’s symphony bars
Make the brownie mix according to the box! You the one egg option for fudgey brownies.
Pour half the batter into a greased 9×9 pan. Spread in out evenly then top with the chocolate bars, breaking them as needed. Cover with the remaining batter and spread it over the chocolate bars.
Bake until a toothpick comes out clean on the edges.
Enjoy with a cold glass of milk!
I’ve made about every pie at least once in my life… except apple. For some reason I’ve just never ventured into that orchard. This year for our pumpkin carving I decided to carve an apple or two as well. With a little help from Britt we peeled apples and made this festive yumminess happen!
Apple pie with caramel sauce
- 1 bag granny smith apples, peeled and sliced
- 1/4 cup sugar
- 1 Tablespoon apple pie spice
- 1 Tablespoon cornstarch
- Juice of 1 lemon
- Egg wash (1 egg beaten, slash of milk)
- 2 pie crusts (homemade is best but you do you)
- 1 bag soft caramels, unwrapped
- 2 tablespoons half & half
Preheat your oven to 425. Toss the apples in lemon, this helps them not turn brown! Mix the spice, cornstarch and sugar together. Sprinkle this mixture over the apples and toss them gently.
Lay one crust in the bottom and cut to the dish. Add you apples and sprinkle with a pinch more sugar. Top with the other crust and cut 3 vents for the steam. Brush the top with egg wash.
Bake it off for about 45 minutes or until the crust is golden.(Mine got a wee bit past brown).
For the easy caramel drizzle! Add caramels and half and half to a small saucepan. Stir as they melt down. That’s it. Embarrassingly easy.
Also how cute did our pumpkins turn out??