I have been making these pumpkin bars for years. I bring them to all kinds of fall gatherings and they are always an enormous hit. I shared a batch with friends over the weekend and all that was left were a few small crumbs in the pans (which were quickly..Read More
Are you one of those pumpkin spice latte fanatics? I’ve never gotten hooked on the drink, but I love pumpkin spice everything else including this scrumptious layer cake. If you have never made pumpkin spice cake before, promise me you’ll make this recipe.Read More
Today is the first day this year that screams fall. The leaves are whipping around outside my window, I’m working next to a cozy fire and my house smells like apples, eeek! This Apple Bundt Cake came out of my oven just a few hours ago and it turned out..Read More
I’m not sure when or how my apple obsession started, but it’s severe. Apples and I, we are an unstoppable force this time of year. I posted my delicious Apple Crisp recipe a really long, long time ago and realized it needed an update.Read More
Warning: I'm about to unleash an abnormal amount of apple recipes here on Pip and Ebby. I have a thing for baking and cooking with apples, the same way I have a thing for watching scary movies in the fall. My boys are back at school this week, so..Read More
Before we moved into our new house, I envisioned the unpacking process going much more quickly and smoothly. Finding the perfect spot for every thing we own is kinda fun, but a total time sucker. It has left me with little time for much else.Read More
This bread is going down in history for a handful of reasons:
1. The peeling of apples required for this recipe caused my sharp knife to take a very large chunk of flesh from my thumb, resulting in blood loss, tears, my four-year-old believing I was dying, a band-aid getting stuck to my open wound and a resulting trip to the ER.Read More
I have about 20 spare minutes to get this post written, so I will cut to the chase! I hope you enjoy this one. It can be another great gift for the holidays. Don't be confused by the name! Apple Butter has nothing to do with butter. I considered renaming it Apple Spread, but it doesn't have the same ring.Read More
This luscious tart may be small in size, but it is big in taste! This Caramel Apple Tart is the perfect twist from the classic apple pie but very flavorful! Perfect for a cool fall evening in!
We had a bag, er, peck, of apples sitting in our kitchen, staring me down, for over a week. Every time I walked by them, I felt terrible guilt about the possibility of them going to waste. Our efforts at the orchard would be all for nothing! Well, besides the fun of going to the orchard with two energetic little boys. Thankfully, though, they were still far from being a bag of rotten apples. I found the motivation and the time and energy this weekend to put them to good use!
Here's my cute taste-tester with the killer lashes.
I had two apple recipes I wanted to bake with. One tried and tested and one new. This caramel apple tart was my new recipe (source: tasteofhome.com), and I love how it turned out. I was even able to make it while watching my boys, which is always my true test of recipe ease.
If you, too, have a bag of apples staring you down, give this one a try! I should mention that it is a teeny little tart. It serves about 4 people. So, make a few tarts if you need to serve more or use those extra apples to make a delicious Easy Apple Pie! Either way you can't go wrong!
In a large bowl, combine:
2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
Cut in 1/4 cup cold butter (cubed) until crumbly.
6 1/2 teaspoons cold water
1/8 teaspoon vanilla extract
Toss with a fork until the dough forms a ball. Cover and refrigerate for at least 30 minutes.
Preheat your oven to 400 degrees F. On a lightly floured surface, roll dough into a 10-inch circle. Transfer to a parchment paper-lined baking sheet.
Combine the following ingredients in a medium bowl:
1 1/2 cups chopped, peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour
Spoon the filling over the pastry to within 2 inches of edges. Fold up the edges of the pastry over the filling, leaving the center uncovered.
Combine in a small bowl:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
Sprinkle over the filling. Bake in the preheated oven for 25-30 minutes or until the crust is golden and the filling is bubbly. Using parchment paper, slide tart onto a wire rack.
Drizzle with 2 tablespoons caramel ice cream topping (warmed) and serve warm.