Creamy Brown Sugar Apple Dip

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I am pretty partial to peanut butter with my apples if I do dip them in something,  but I am glad I tried this! It is so easy & delicious!

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Ingredients –
1 cup brown sugar
8 oz cream cheese
1 tsp vanilla extract (I used 2)

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Soften your cream cheese and then add your brown sugar & vanilla to the bowl.

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Mix until smooth. (I used my handheld mixer since I didn’t want to dirty up my big bowl for this)

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Enjoy!

Peaches & Cream French Toast

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This has become a tradition for Christmas morning breakfast.  I have made it a few times throughout the year also. Everyone who tries it asks for the recipe! I love that I can make it the day before and then just pop it in the oven in the morning!

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Peaches & Cream French Toast
(Original recipe from http://www.aliceandthemockturtle.com)

Ingredients-
1/2 cup butter
1 cup brown sugar
2 tbsp reserved juice from canned peaches
1 29 oz canned peaches drained
1 french baguette cubed
8 oz cream cheese cut into small pieces
12 eggs
1 1/2 cups half & half
1 tsp vanilla

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Heat butter, brown sugar, & peach juice in a saucepan until bubbly.

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Pour caramel mixture into a greased 13×9 pan.

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Scatter peach slices over caramel sauce.

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Next place your cubed bread over your peach slices.

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Top with pieces of cream cheese.

Place eggs, half & half, & vanilla in blender. Blend until combined.

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Pour egg mixture over bread & cream cheese.

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Cover & refrigerate for at least an hour. I have done up to 17 hours with no issues. Bake uncovered in a preheated 350 degree oven for 1 hour.

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Enjoy!

Caramel Corn

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I make this every Christmas and everyone loves it! I have tried making it in the summer, but living in the south it doesn’t really turn out well due to the humidity.

I make this vegan, but you can use butter if that is what you have on hand.  I wouldn’t use regular margarine though unless it gets hard when cold like butter or vegan margarine does.

Be prepared for a messy kitchen when you make this.

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Caramel Corn

Ingredients:
16 cups of plain popcorn (I use air popped popcorn)
2 cups chopped nuts (I use pecans)
2 cups brown sugar
1/2 cup light corn syrup
1 tsp salt
1 cup vegan margarine or butter
1/2 tsp baking soda
1 tsp vanilla extract

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First make your popcorn.

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Spread your popcorn and nuts over 2 baking sheets. Set aside.

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Put your brown sugar, corn syrup, butter, & salt in a saucepan over medium heat.

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Stir regularly as it all melts together.

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Bring to a boil. Let boil for 5 minutes while stirring constantly.

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Remove from heat and stir in vanilla and baking soda. Mixture will get bubbly and frothy.

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Pour caramel over your popcorn & nuts. Don’t worry too much about getting it all covered in caramel at this point. It will all get coated eventually.
Place baking sheets in a preheated 250 degree oven and cook for one hour. You will need the remove each pan and stir every 15 minutes.

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After an hour remove from the oven and pour caramel corn onto a parchment paper or wax paper covered surface. Once cooled break apart or leave in big clumps.  Whichever you prefer.

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Enjoy!

Vegan Raspberry Almond Shortbread Cookies

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My brother & brother-in-law are both vegan so I made these to take to our family Christmas party this weekend. I hope they last that long! They are so good!

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Vegan Raspberry Almond Shortbread Cookies (original recipe from parentpretty.com)

Ingredients:
1 cup vegan margarine (I used Earth Balance) softened
2/3 cup sugar
1/2 tsp almond extract
2 cups all purpose flour
1/2 cup raspberry jam

In a medium bowl beat your margarine on medium speed for about 30 seconds. Add in the sugar & almond extract & beat until well combined. Gradually beat in 1 cup of flour with electric mixer then stir the last cup of flour into dough with a wooden spoon. Once it is all stirred together put dough in the fridge for one hour.
Shape dough into 1 inch balls. Place balls 2 inches apart on parchment paper lined baking sheet. Make indentation in cookie with your thumb & fill with 1/2 tsp raspberry jam.

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This is the jam I used. It is my favorite!

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Bake in preheated 350 degree oven for about 10 minutes or until edges are light brown. Let cool on cookie sheet for a few minutes before transferring to a cooling rack.

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Enjoy!

Homemade Peanut Butter Oatmeal Dog Treats

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I have tried a couple different recipes for homemade dog treats but our boxer got sick from them. I’ve bought the super expensive treats from dog bakeries also but they tend to give our dogs gas…. like clear the room kinda gas! A couple weeks ago my 2 year old Willa and I made these peanut butter oatmeal dog treats and the dogs didn’t have any stomach issues from them! They are really easy too!

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Homemade Peanut Butter Oatmeal Dog Treats (recipe from Two Little Cavaliers)
Yields 6-9 treats

1/2 cup oatmeal
1 tbsp peanut butter
1/2 tbsp water
1 large egg
1/8 tsp cinnamon
1/2 tsp honey
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Mix all ingredients together in a medium sized bowl. Drop by the spoonful onto a greased cookie sheet. (They don’t have to be pretty…they are for dogs)
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Bake in a preheated 350 degree oven for about 20 minutes.
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Let cool for a bit before sharing with your pups. This was the hardest part for Willa. She was so proud of them!

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The pups loved them!