September 2014 archive

Brown Butter Caramel Apple Blondie Cupcakes

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat! 

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

Happy fall, y’all! Yesterday was the first day of fall and I celebrated by making these brown butter caramel apple blondies! However, I had to make them as cupcakes because I seem to have lost my brownie pan. Oops. #movingfourtimesinfouryearsproblems

You guise. GUISE. These blondies are the bombdotcom. (Side note: do the cool kids still say that? IDK. I’m old.)  Lily took one bite and promptly informed me that we will not be sharing these. Apparently I’m not allowed to tell people about these, because then we will have to give more away. (So please keep the fact that I’m sharing these here on the dl.)

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

So you can come here to Philly and steal some from me (please don’t, I don’t condone breaking and entering), or make your own. I suggest making your own. I mean, what’s not to love: BROWN BUTTER (which is kind of the bombdotcom in it’s own right), apples, a hefty dose of cinnamon, and caramel. I used AverieCooks base blondie recipe that I’ve used in the past, because it is SO SIMPLE and SO EASY to remember, and results in a consistently excellent blondie every single time. There’s really no reason to reinvent the wheel here.

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

The caramel sauce I used was a homemade sauce I made in my crockpot (recipe coming soon! It just needs a little more perfecting.), but feel free to use any caramel sauce you prefer! A quick pinterest search will result in about 59239430192 caramel recipes, or feel free to use your favorite store bought brand!  Like I said earlier, I baked these in cupcake tins, because I couldn’t find my brownie pan. However, I am including instructions for both in the recipe below!

So lets recap: Brown butter blondie base. Cinnamon -y apples. Ooey, gooey, caramel drizzled on top. YES PUH-LEAZE. Brown butter caramel apple blondies will be the highlight of your Thanksgiving table!

Brown Butter Caramel Apple Blondie Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!
Ingredients
  • ½ cup (1 stick) butter
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 large apple
  • about 8 teaspoons caramel
Instructions
  1. Preheat oen to 350˚F. Spray brownie or cupcake pan with nonstick baking spray and set aside.
  2. Brown the butter: in a light colored saucepan over medium heat, melt the butter. Once completely melted, start stirring and don't stop. It will foam and bubble, and brown specks will start to appear. Remove from the heat at this point, and place into a heat proof mixing bowl.
  3. Mix in sugar and egg. It is important for the egg to room temperature so we don't accidentally cook it!
  4. Mix in flour, cinnamon, and salt. The batter will be very thick, this is okay!
  5. Peel and slice apple. Gently fold into blondie batter.
  6. Press batter into prepared baking pan. Drizzle caramel on top of blondies and bake for 15-20 minutes, until a toothpick inserted into the middle comes out mostly clean.
  7. When you pull the blondies out of the oven, run a knife around the edge(s) of the pan so that the caramel does not stick to the pan as it cools. Let cool completely before slicing (if using a brownie pan) or removing (if using a cupcake pan.)
  8. If you are using a brownie pan, I suggest lining it with parchment paper or tinfoil so it is easier to remove and slice the blondies.

 

Peanut Butter Snickerdoodles

Soft, Chewy, loaded-with-peanut butter cookies rolled in cinnamon and sugar. Snickerdoodles never tasted so good. 

Soft, Chewy peanut-butter loaded cookies rolled in cinnamon and sugar | Pixiedustkitchen.com

Well, school has officially started. I am a college senior, which is quite honestly terrifying! But I’m working things out.  School is in full swing- I had my first two tests yesterday. This semester is going to fly by!

So it’s a good thing I have these cookies- I’m going to need a lot to get through this semester! I made these by adapting my recipe for my death by peanut butter cookie sandwiches. The differences I made were removing the extra egg yolk from recipe, and rolling the cookie dough in cinnamon and sugar. I also melted the butter, partly for ease, but but partly because melted butter can create a chewier cookie. With the loss of the extra egg yolk, I wanted to make sure these cookies didn’t loose any chewiness!

Soft, Chewy peanut-butter loaded cookies rolled in cinnamon and sugar | Pixiedustkitchen.com

The cinnamon adds a sharpness and a “snap” to the cookies that is addicting, and the middles of the cookies are soft and chewy and loaded with peanut butter! They’re also supah addicting.

You do need to chill the cookie dough- but once again, lets pull out our favorite trick of flash freezing the dough. Don’t preheat the oven until the cookie dough is mixed up. Then, scoop out balls of cookie dough, place them in the freezer, and preheat the oven. Once oven is heated, pull out the balls, roll them in a mixture of cinnamon and sugar, and place on a lined baking sheet in the oven for 7-10 minutes.

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The recipe yields 16 peanut butter snickerdoodles- enough to share and place in the cookie jar, but the small yield keeps me from being 800000 pounds from eating all of these.

I just looooove how soft and chewy these cookies are and the combination of cinnamon with peanut butter- it’s one of my faves. If you haven’t tried it I HIGHLY RECOMMEND IT. Starting with these peanut butter snickerdoodles!

5.0 from 1 reviews
Peanut Butter Snickerdoodles
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Soft, Chewy, loaded-with-peanut butter cookies rolled in cinnamon and sugar. Snickerdoodles never tasted so good!
Ingredients
  • FOR THE COOKIES
  • ½ cup (1 stick) butter
  • ¾ cups creamy peanut butter
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup flour
  • FOR THE CINNAMON SUGAR COATING
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
Instructions
  1. Melt together butter and peanut butter. Mix in sugars, vanilla extract, and egg.
  2. Mix in flour, salt, and baking soda until just combined.
  3. Mix together sugar and cinnamon to create coating and set aside
  4. Scoop in 1 and ½ tablespoon size balls and place in the freezer.
  5. Preheat oven to 350˚F.
  6. Remove cookie dough balls from freezer and roll cinnamon/sugar mixture until completely coated.
  7. Bake for 7-10 minutes, or until edges are slightly golden brown. If cookies seem too soft in the centers, this is okay. Let sit on cookie sheets until firm and move to a wire wrack to cool completely.

 More peanut butter recipes:

Death By Peanut Butter Cookie Sandwiches

Peanut Butter Cookie Sandwhiches

Butterfinger Stuffed Peanut Butter Cookies

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

Peanut Butter Cup Pie

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

Peanut Butter Cheesecake Cookies

peanut-butter-cheesecake-cookies-2

Mini Pumpkin Pie Galettes with White Chocolate Ganache

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

It’s September! Which means we can eat pumpkin without people thinking we’re CRAZY. I hope you’re ready for Fall Foods Fever, because we’ve got it BADDD over here.

Our first recipe? A super duper simple version of a pumpkin pie. These may look fancy, but they could not be easier. All you have to do is roll out small discs of dough and put some dollups of pumpkin pie filling. Fold up the edges, and you are good to go!

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

I used my homemade pie crust recipe that I’ve been using and loving for 12+ years, since I was 8.  (Ahem. Excuse the horrible photos.)  I felt that forming the smaller discs would be easier with homemade pie crust as you don’t have to try to reform a premade one. However, if premade is more your jam, go for it! Simply cut each crust into four pieces, roll them into balls, and re-roll out into smaller circles.

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

You may have some pie filling left; I added a few tablespoons of flour and baked the rest in a muffin tin.

Surprisingly easy, and amazingly good! You should totally go make these now!

Mini Pumpkin Pie Galettes with White Chocolate Ganache
Author: 
 
Mini rustic-style pumpkin pies drizzled with creamy white chocolate.
Ingredients
  • 2 pie crusts (one recipe)
  • 1 15 oz can pure pumpkin
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ milk
  • 1 large egg
  • 1 cup heavy cream
  • ¾ cup white chocolate chips
Instructions
  1. Prepare pie crust if making homemade.
  2. Mix together pumpkin, brown sugar, cinnamon, and nutmeg.
  3. Mix in milk and egg.
  4. Roll pie crust into eight circles, don't worry about making them perfect.
  5. Place about ¼ cup of pie filling in middle of pie crust. Fold edges over and place onto lined baking sheet, putting four galettes on one sheet. (I put the galettes in the fridge to help firm up the crust a little but, but this is optional.)
  6. Preheat oven to 375˚F.
  7. Place baking sheet in the oven and bake for 5-10 minutes, or until edges are golden brown.
  8. To make ganache, microwave heavy cream and chocolate chips together for 30 seconds. Stir until smooth. If ganache doesn't smooth out, place back in microwave for 15 seconds at a time and stir until smooth. Drizzle over cooled galettes before serving.

More Pumpkin Recipes

Easy Pumpkin Crescent Rollls

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |PixieDustKitchen.com

Pumpkin Spice Cookies

Pumpkin Spice cookies | PixieDustKitchen