Peanut Butter Cookie Cups

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If there is one truth in the universe that everyone can agree on, it’s that chocolate and peanut butter is a holy combination. A divine duo, if you will. Any dessert utilizing this decadent pairing will be an inevitable hit. It’s science!

Unless, of course, you happen to be allergic to peanuts, in which case I offer my most sincere condolences. It truly is that good

Which is why today I have yet another PB/chocolate recipe for you all today (see chocolate party bark, no-bake pb & chocolate cereal bars,  classic puppy chow, peanut butter chocolate chip banana bread,  peanut butter cup cheesecake bars, baked peanut butter cup s’mores dip) Chocolate-stuffed peanut butter cookie cups!

That’s right. 

Chocolate-stuffed peanut butter cookie cups. 

Chocolate stuffed peanut butter cookie cups

A chewy, rich, peanut-buttery cookie, cooked until golden and soft, filled with creamy milk chocolate and garnished with a drizzle, should you so desire. Goes well with a tall glass of milk and a smile. 😉 

As if that weren’t good enough, these bad boys get even better–there’s only six ingredients. That’s it! Right now, you are five ingredients away from your own chocolate-stuffed peanut butter cookie cups. All they take are a cup of peanut butter, a splash of vanilla, a cup of sugar(s), one egg, your milk chocolate of choice, and a tablespoon or so of coconut oil. 

You probably have all of those ingredients in your pantry, too. Simple and delicious. That’s how I like ’em!

To make these, you combine the peanut butter, sugars, and egg in a medium bowl, mixing until fully combined. The dough for these is rather sticky, so I recommend either chilling the dough for an hour or two before baking, or rolling the dough after running your hands under water so they’re slightly wet. It helps the dough to not stick so much!

You then put about a tablespoon of dough into each mini muffin pan divot, pressing it into the sides to leave room for the chocolate. Once that’s complete, you melt your chocolate and combine it with the coconut oil, which gives the chocolate a smoother, creamier texture without affecting the taste. You then add in your desired amount of chocolate into each cookie cup, leaving some for garnish. 

With the remaining dough, you seal the tops of the cookie cups, stamp with a fork to make the signature peanut butter cookie crosshatch, and then bake for fifteen-twenty minutes until the edges are golden and the middles are set. 

Now comes the tough part. 

You have to let them cool  c o m p l e t e l y  before taking them out of the tin, or the melted chocolate will cause the cookie cups to fall apart. Once you do get them out of the pan, however, you can drizzle with the remaining chocolate and enjoy with a tall, cold glass of milk. 

I can practically taste it now. 

Let’s get to it, shall we? 😀

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Mini Berry Tarts

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Happy Wednesday to ya, folks!

Today (like most days) I was craving a little somethin’ sweet. It was a gorgeous day and I had a five-mile run under my belt, so it only felt appropriate that I treat myself. 🙂 To do so, I enlisted the help of a long-time best friend (and blog follower–she’s made it on here before!): Lizzardbacon (Elizabeth works too, I guess 😉 )

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Since it was a bit on the warmer side of things (to the tune of upper-80’s, might I add), we both thought something a little lighter (but still just as delicious) was in order. A quick scroll through Pinterest and we landed on the perfect solution: mini berry tarts! 

These are the perfect summer treat. They’re light, tart, a tad crumbly, and very satisfying. They look very patriotic, too (Fourth of July is coming up, you know!). Plus, they’re mini, so you can eat six (or ten?) and be a-okay, right? 

These little tarts also come together pretty quickly, and you probably have all of the ingredients for them on hand in your very kitchen. Right now. Seriously,  go check. 😉

The base is a simple sugar cookie crust that consists of some unsalted butter, a dash of salt, a splash of vanilla, and a bit of powdered sugar. That’s it. No eggs, milk, soy, nuts…nada. 😀 Simplicity is key. 

Once the dough comes together, you make the filling by rinsing and draining about a cup of your berries of choice (it’s blueberry season!) and tossing them with some cornstarch, lemon juice, and plain ol’ granulated sugar. About a tablespoon (maybe a little less) of the mixture goes into each tart, and the leftover juice can be drizzled onto the tarts as well. 

You then pop them in the oven for about 15 minutes until the cookie turns all golden and wonderful, let them cool (maybe?), and proceed to eat the entire batch. 

I’m not kidding about that. We maybe made 15 of them, and by the time we were done taking pictures for the blog we had about eight left. And right now, two. 😈 Gotta love summer!

Ta-da! Simple and muy delicioso. 

Let’s get to it, shall we? 

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Workout Smoothie

DSC_0394 DSC_0399I’ve read enough articles and had enough poor experiences to know the importance of pre-run and post-run fueling.

But at the same time, I’m also not one to just casually whip up an egg white frittata with mushroom and spinach and sun-dried tomato with a side of 18-grain homemade English muffin with sun butter and organic preserves. Ain’t nobody got time for that.

So a smoothie is what I like to call a happy medium. Tastes pretty good, is pretty good for ya, and is pretty darn easy to make. Plus, it can go both ways–either as a pre-run quick dose of energy, or a post-run recovery drink. Two birds with one stone, eh? (Although I think I’d be sick of it if I had it twice in one day!) 

Now, a strawberry banana smoothie might not be the *most* inventive recipe out there, but it’s a classic for a reason! Bananas are a superfood in their own right, hailed by runners for their potassium that somehow keeps side stitches and other cramps away while exercising. Pre-run smoothie perfection! They also are loved by foodies everywhere for the magical texture frozen banana takes on when blended. Creamy like soft serve ice cream, rich, and not overly banana-y, as it can be overpowering at times. Magical, I tell ya. 

Plus, if you’re realizing (like myself) that you and dairy just don’t go together, the banana can be in place of the yogurt base most smoothies have. Now, I don’t like to have to eat my smoothies with a spoon, so adding a half cup of vanilla almond milk is my substitute of choice. If I’m making this post-run, I also like to add in a scoop of vanilla protein powder just for kicks. 🙂 

And then there’s the strawberries. I really didn’t envision myself soliloquizing so much about a smoothie, but strawberries just taste good. They also tout all of the health benefits that go along with fresh fruit–antioxidants, Vitamin C, fiber, manganese, etc., etc.  And with the banana the flavor’s almost…nostalgic? It reminds me of the Gogurt tubes I used to have with my lunch in third grade. A happier time. 😛

So, anywho, there are a few things we learned today. One, eat around your workout. It’s good for ya. Two, bananas are amazing! And three, well, I can write a lot about nothing. 🙂 Let’s just get to the smoothie, shall we? 

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Baked (Peanut Butter Cup!) S’Mores Dip

smoredip2DSC_0399I love a s’more as much as the next person (as evident in this post, this postand this post), but they’ve never been my absolute favorite

That is, until someone suggested I put peanut butter on them. 

Magic, I tell you. Irresistible with a capital “i”. 😀

So naturally, when my mom Facebook messaged me a short little video demonstrating the recipe above, it was calling my name. Super-duper easy, bakes up quick, looks kinda gorgeous, tastes amazeballs, and is perfect for parties. What’s not to like? Plus, if you’re allergic to peanut butter (or don’t like it :P) you can substitute your favorite brand of chocolate instead (*cough* Ghiradelli *cough*). 

If you’re still not convinced, just look at the pictures above. Yep. Keeeeeeeeep looking. Those golden, melty marshmallows mixed with gooey chocolate and peanut butter, served warm on a crispy graham cracker with a tall glass of milk. Mmmhmm. That’s about right. 

Recipe below! 😉 

Oh, and feel free to comment your favorite way to make a s’moreCharred marshmallow, or barely toasted? Milk, dark, or white chocolate? Chocolate chip cookies instead of graham crackers? A rolo instead of a square of chocolate? The possibilities are endless! 😀

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Iced Coffee Break

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When it’s 80 degrees, sunny, and you’re in between shifts at work, sometimes you just gotta take a little break outside with a good book and a tall glass of iced coffee. 

Especially when that glass happens to be filled with a homemade iced vanilla latte. Oh, yes. We’re gettin’ crafty here because sometimes Starbucks is just a little too expensive (it’d be $4.15 for a grande–who does that?). 

Plus, with this lil’ homemade version (which takes two minutes and virtually no skill, other than knowing how to work a Keurig), there’s no syrups or bug juice involved (we all saw that story, right?), and it can all be done from the comfort of your own home. 

To make, use your favorite regular coffee (not decaf, because we need that caffeine! We’re in between shifts, remember? 😉 ), and pop it in the Keurig. Brew about eight ounces, and pour over ice. Add in a quarter cup of milk (skim, 2%, half and half, it’s up to you), a tablespoon of sugar, and a teaspoon of pure vanilla extract. Stir. Sip. Smile. You’re done!

After making this simple little drink, fulfilling the “iced coffee” portion of an “iced coffee break”, plop down in your favorite sunny spot outside with your drink in one hand and your current read in the other. Right now, I’m digging this book called Etiquette & Espionage, which is steampunk meets Austen-era gentry meets Secret Service. All done in petticoats and corsets. Pretty darn cool, right? I love having a stack of books to read during little breaks like this–if you guys have any suggestions, please, feel free to leave a comment below. I’d love to hear what you’re reading!

[yumprint-recipe id=’20’]Until the next iced coffee break ;), 

– Grace

 

Chocolate Party Bark

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Hello, lovelies! I come to you on a bright Saturday morning with an equally bright, colorful recipe (and a fun name to boot!)–chocolate party bark.

That’s right, folks. 

A smooth combination of some good ol’ Ghiradelli semi-sweet and dark chocolate over crunchy, salty pretzels, and topped with a motherload of all things sweet and salty–popcorn, peanut m’n’m’s (not advised if you have a peanut allergy :P), sprinkles, and, of course, some peanut butter (which, as I found out, does not freeze. It kinda just stays peanut-buttery). 

Par-tay, amiright? 😉

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So I call this party bark for two reasons: 

1. Because of all of the texture and flavor and craziness that’s going on in one little snippet of this bark, it’s like a party in your mouth *cue party emojis*.

2. This kinda combines all of the snacks you’d find at a social gathering–a.k.a. a party–in one go–you’ve got your salty snacks covered with the pretzels, the quintessential popcorn, and your sweet treats (the m’n’m’s and the chocolate). It’s kinda mindblowing if you think about it–so much crammed into something so simple. 🙂

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Random tangent, but on the topic of things that are mindblowing, I found this website that puts everything in perspective, if you know what I mean. Not in the moral way where you realize how you literally have no real problems because there are kids going hungry in the world while you’re sittin’ here with a bowl of party bark at your fingertips–

Ahem. There’s a time for all of that, but that time is not now. Back to perspective. 🙂

It’s in the physical aspect, meaning that this website takes very smallest piece of matter known to man (the proton nucleus of a hydrogen atom, if you were interested) and the largest thing we know of (the observable universe, naturally) and puts both of these on a sliding scale with everything in between, from the Statue of Liberty to the Virgo Supercluster to a blue whale. It’s mind-boggling to me just how huge everything is and, at the same time, how there’s practically a separate universe underneath our fingertips that’s microscopically, almost inconceivably small. I love this kind of stuff, and thought I’d share it.

If you want to check it out, you can find that website here, and a video from Buzzfeed with a similar mind-boggling theme here. I recommend both! 

Now. 

If you’re anything like me, after watching these, your mind is utterly melted and you’re stumped by the complexity of it all. So, to give our fried brains a break, let’s get back to something a bit simpler–party bark! 

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Like I said, these are pretty darn simple to make–you’re looking at all of the ingredients you’ll need right here (minus the peanut butter. I added that later. Oh, and the sprinkles, too!). To make these, you need a cookie sheet lined with parchment paper, a bowl filled with 3 cups of your favorite chocolate chips (I used a combination of semi-sweet and 60% dark), some popcorn, a bag of pretzels, a handful of m’n’m’s, and some colorful sprinkles to make it look pretty. All you gotta do is melt the chocolate, line the parchment paper with a couple of pretzels, pour the chocolate over the pretzels, making sure it’s smooth, even, and not too thick, and then top with whatever you please until your heart’s content. You then pop it in the freezer for oh, half an hour or so, and bam. Chocolate party bark. 

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I mean. 

Can we just. 

Glorious. Simply glorious. 

Before we get into the recipe, I’d like to say something about the PB. I don’t recommend using it, because it doesn’t freeze right, and though it tastes delicious, it feels kinda greasy when you’re holding a piece. I’d recommend using white chocolate or something instead. That’s all. 😀

So. Let’s get into it, shall we? 

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Chocolate Chunk Cookie Dough Truffles

CDTcoverGood morning, lovelies! Today is a wonderful day. The sun is shining, I got my run in for the day, and I have these bad boys to keep me company. 

The ‘bad boys’ I reference are, of course, an inanimate combination of flour, sugar, and butter, amongst other things (and chocolate, duh). They are everyone’s favorite part of baking cookies (licking the spoon 😉 ) without any of the worry that you might get salmonella from raw eggs (has anyone really? From cookie dough?) all in a bite-sized, chocolate-coated, crushed-graham-cracker-sprinkled bite. 

Delectably adorable, no? 😛

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I don’t know if y’all would notice (ha! I’m not Southern :P), but I did try and switch up the background a bit. Those red and blue checked cloths are nice, but a bit repetitive, dontcha think? I think this green and white paisley is kinda sophisticated–I digress. 

They’re pretty easy to make, too! I mean, it’s not exactly rocket science to whip up some chocolate chip cookies, and these take all of the complicated stuff out of an already pretty average task–no worrying about baking-soda-to-baking-powder ratios, or preheating the oven to exactly the right temperature, or having burnt edges and wobbly middles because your dang oven just can’t cook evenly–

I’m rambling, aren’t I? 

Whoops? 😉 

Anywhoo, if you’ve got a stand mixer (heck, even if ya don’t), you can make these bad boys. All it takes is a bit of butter, some sugar, flour, salt, vanilla, and some good ol’ chocolate chips. 

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P.S. The chocolate’s not fuzzy, it’s just the condensation from being in the freezer–I photographed them right after they came out because they’re best served cold (more on that later)–moving on!

Alrighty, so. To make these, you’ll take your somewhat softened (or slightly microwaved) stick of butter and some light brown sugar and beat it all together until it’s fluffy. You’ll then add in your flour, vanilla, and salt, mixing it together until it looks something like this. 

DSCN2778You’ll then take your preferred form of chocolate chunk–chocolate chips, m’n’m’s (how many apostrophes are there??), candy bars, or a giant bar of chocolate hacked into squares with a big knife (what I did because we didn’t have any chocolate chips and I didn’t feel like going to the store 😉 )–and stir it in. Taste test. Add whatever needs adding–like milk, for texture purposes, or a splash more of vanilla–and move along. At this point you may want to stick the dough in the fridge for a bit so that it sets more and isn’t as sticky–easier to roll into balls later. 😀

DSCN2780After you’re good and happy with your dough (and if you can stop eating it enough to actually roll it into the truffles–will power!) you will do just that. You can use a spoon, or an ice cream scooper, or a fancy cookie dough scooper with an automatic release, or your hands (a la moi) to roll the dough into bite-sized spheres…nuggets…lumps…you get the picture. I recommend doing this on wax paper as opposed to tin foil or parchment paper because the dough will come off much easier and won’t freeze to the material (it’s a problem, I tell you). 

DSCN2788To make them look as good as they taste, all you have to do is melt two chocolate bars (who has time for fancy melting wafers or tempered chocolate?), and get some graham cracker crumbs. You’ll take the frozen nugget of dough, dunk it in the melted chocolate, and stick it in the graham cracker crumbs. Optionally, you can then try to be all artsy like that and drizzle them in some more chocolate. These will then go back into the freezer for at least half an hour (so that chocolate can set), and then are ready to be served. 

DSCN2798As far as storing them goes, I suggest keeping them in the freezer until you are ready to eat them–the cookie dough is still cookie dough, meaning that it’s still a bunch of uncooked butter, flour, and sugar that will get all melty and sticky if left out too long. The cold plays great with the texture of them, though, because the chocolate topping is hard, but then the dough is soft and thick, and the chunks of chocolate melding both perfectly. I would suggest using semi-sweet chocolate, because milk would be too sweet and bland, and dark chocolate would add a bitter edge to the truffle. I mean, who wants bitter cookie dough? 😛

DSCN2804Now that you have an upclose look at the glory of these truffles (they’re absolutely delicious–my siblings were fighting over them, I kid you not)…

Let’s get to it, shall we? 

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Lemon Poppyseed Cupcakes

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Happy Wednesday, friends!

Are you enjoying the short week? I know I am. I mean, who doesn’t love waking up thinking it’s Tuesday and actually having it be Wednesday? (Though it does  mean one less day to prep for finals…yeesh. Oh well). 

Today I have some bright and sunny cupcakes for you, perfect for a treat-yourself kinda breakfast, or a light dessert after a summer BBQ. Fluffy, airy cake with a delightful texture twist from the poppy seeds (one word or two? You tell me) topped with a sweet lemon-lime buttercream frosting. 

And, of course, matching sprinkles, ’cause why not? 😉

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Alright, I need to fess up. 

These were supposed to be muffins (oops?). 

But, as I’ve come to realize, lemon desserts are the trickiest dang desserts ever, so fickle with their chemistry and egg temperatures and whatnot. I was so, so careful when making these, making sure my egg was at room-temperature and I had proper buttermilk and everything. I even whipped an egg white until soft peaks were formed, and still:

they were flat. 😦

But, as I stood in front of my sad muffins, I realized what exactly my seemingly failed muffin tops were good for–

icing!

And that’s exactly what I did. 🙂

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So, with a delicious bowl of icing next to me, I topped each cupcake with a swirl of frosting, a smattering of yellow sprinkles, a pinch of poppy seeds, and a perfect lil raspberry. 

They’re not the most photogenic dessert I’ve ever photographed, but it was pouring rain outside and stupid-humid inside, so for all intents & purposes, I think they look pretty darn good (and they taste even better so 😉 ). 

Side note: I was reading something online the other day, and I saw the phrase “for all intents & purposes” written as “for all intensive purpose”. 

Well. 

What exactly is an intensive purpose? The world may never know–but the world does have lemon poppyseed cupcakes, so, y’know. Everybody wins. 🙂

 

lemonpoppyseedcupcakes2To make these lemony bits of sunshine, there are a couple of things you should do before starting to actually make them, like zesting the two lemons needed, and squeezing out all of the juice you need from then (fun fact: they’re much easier to squeeze when zested). You should also have your eggs warmed to room temperature, and separated at that, yolks in one bowl and whites in another. 

lemonpoppyseedcupcakes6Once that is done, you can go ahead and get started. These cupcakes begin like most cupcakes do–by creaming some good ol’ butter and sugar until they’re light and fluffy. You then can go ahead and whisk together the dry ingredients–your flour, baking powder, baking soda, poppy seeds, salt, and zest. You’ll then add the yolks, one at a time, to the sugary-butter-mixture, beating well after each. After this, you’ll begin to alternate adding the dry ingredients with the buttermilk and vanilla.

It’s very important that you only beat the batter until everything’s just combined, something that I didn’t do enough, and that contributed to the sorriness of the flat-topped cupcakes. Again, with lemon desserts and their fickleness, beating the batter too much results in the breakdown of some protein or another that causes flat cupcakes. 

As soon as everything is mixed together, you can go ahead and whip the egg whites with a hand-held mixer until soft peaks form. You’ll take these and very, very carefully fold these into the muffin batter with a spatula. 

Emphasis on carefully. 😉

lemonpoppyseedcupcakes4These bad boys will then go in the oven for about 20 minutes, or until the edges are golden and the middles set. While these are baking, you can go ahead and whip together this quick lemon-lime frosting. All it takes is a stick of butter, 3 cups of powdered sugar, 2-3 tablespoons of lemon/lime juice (depends on how you want it to taste–an excuse for taste-testing as you go, right? 😀 ), and a bit of vanilla, and bam, you’ve got yourself some deliciously tangy frosting. 

Wait until the cupcakes are cool before frosting, or else you’ll have a runny, sticky mess on your hands–once they’re frosted, however, who says you have to wait? Like I said, it’s a nice treat for breakfast, or a light dessert after dinner. 

Any time is cupcake time. 

😉

Let’s get to it, shall we? 

[yumprint-recipe id=’17’] Adapted from this recipe from Food.com and this recipe from Allrecipes.  

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Homemade Vanilla Ice Cream

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homemade vanilla ice cream

Hello, friends!

With summer in the air and 11 miles under my belt today, I figured a good way to kick off the regular blogging season (!!!) would be with a recipe for some classic vanilla ice cream. 

Except this is no ordinary vanilla–this is the best dang vanilla ice cream that you will evah have, lemme tell you. Cross my heart and hope to die, I promise–well, cross my heart and hope you enjoy it as much as I do, but that doesn’t have the same ring to it. Oh, you know what I mean. 🙂

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So last year, we gave my dad an ice cream maker for Father’s Day, and this past week we realized that we’d only pulled it out once in the entire time we’d had it (which kind of makes sense, given that no one is really ever in the mood for some Rocky Road when it’s 20 below freezing outside–I digress 😉 ) With a weekend promising 80 degree weather and only partly cloudy skies (we’ll take it!), we decided to bust it out. And we’re very glad we did. 😛

Now, you might be wondering what makes this particular ice cream so much better than regular ol’ Edy’s. It’s all frozen sugar milk in the end, right? But, as always, the fact that it’s homemade just makes all the difference. It tastes much richer and creamier than the tubs you can buy at the store, to start, so the texture’s just off the charts. It’s s-u-p-e-r smooth, almost like soft serve, and it coats your whole mouth with creamy, vanilla-y amazingness. 

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The other major (and I mean major with a capital M) difference is the vanilla flavor itself. After trying this, all of the storebought stuff will pale in comparison–you can tell that the homemade version is made from higher quality, fresher ingredients, and there’s no freezer burn to deal with! That’s always a plus, right? 

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The other thing I love about this is the simplicity of it all. No weird preservatives, no artificial flavoring or “diet” ingredients, just good, wholesome ice cream. Well. 

Never mind ;). 

Back to the ice cream and it’s beautiful simplicity. You take some whole milk, some heavy cream, a dash of sugar (alright, maybe a little more than a dash), and some pure vanilla extract. That’s it. You beat it all together with a handheld mixer, pour it in the freezer bowl, turn on the machine, and let it do what it was made to do. And, because of the ice cream maker we have (a Cuisinart Pure Indulgence 2-Qt. Frozen Yogurt-Sorbet Ice Cream Maker, if you’re interested), you don’t need anything other than the machine itself. Simple! You’ll dump in the milk mixture and it will look like this

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…and half an hour later it looks like this <3…

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It’s magic, I tell you! 

The only complicated part of it all is making sure the freezer bowl is completely frozen before you try to make the ice cream. It sounds like it would be an easy thing to remember, but, knowing me, I managed to screw it up. 🙂 You see, I am the queen of on-the-spot baking. I never know what I’m going to make in advance, so I usually have the recipe pulled up on my phone, generally know the ingredients I’ll need, and then I’ll just go. Y’know, instead of “letting the butter sit at room temperature for a couple of hours”, I pop it in the microwave for fifteen seconds. 

That doesn’t work when the freezer bowl has to stay in the freezer for anywhere from six to twenty-two hours before it’s ready to use…

…this post was supposed to be up yesterday…

Oops? 

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And then, once you have this ice cream, you can do anything you want with it. Top your favorite pie (when I made it the first time, I served it with this peach cobbler), make some ice cream Oreos , or make it into some sundaes like I did here! Plop a scoop of ice cream down, drizzle on a layer of chocolate syrup, and add another scoop (of course). Top with copious amounts of whipped cream and sprinkles. 

Lots. 

And lots. 

Of sprinkles. 

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Voila!

Let’s get to it, shall we? 

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Apple Pie Burritos

DSCN2518_FotorAren’t Mondays off great? No school, an extra day to do whatever you didn’t over the weekend (*cough* math homework *cough*), and the next weekend comes even faster. 

Plus, tomorrow’s Fat Tuesday. 

It’s going to be a pretty great week if I don’t say so myself. 🙂

Since I had all this extra time this past weekend, I decided it was a good time to get a blog post up. And since my mom had just come back from Costco with enough apples to feed a small army (my family eats a l-o-t of apples), a dessert involving my favorite fruit was bound to happen. And thus, the apple pie burrito was formed. 

 

DSCN2526_FotorBeautiful, aren’t they? 

Unpopular opinion time: my least favorite part of the apple pie is the crust. I can’t get enough of the apples, though, all soft and warm and swimming in syrupy, spicy goodness, and the crust always tastes off. Too buttery and leaning too far towards the savory end of the spectrum to complement the apples for me. Most times I’ll pass on the crust and just eat a big ol’ pile of those baked apples. 😀

Not with these bad boys. 

To start, the filling is de-li-cious–you can use the canned apple pie filling you can buy at the store, but the homemade kind is always better. 😉 And then, instead of a weirdly savory crust, you’ve got a cinnamon-sugar coated crispy-crunchy tortilla encasing the filling. 

And, as if they weren’t irresistible enough, the hardest part about these is folding the tortilla. 

What’s not to like?

DSCN2509_FotorYou’re going to start with 10-14 flour tortillas, depending on how much filling you have. (I’ll include the recipe for the homemade apple pie filling below!). I rolled mine out as thin as they could be with a rolling pin because I felt they were a little thicker than I’d like, but it’s all a personal preference. You do you, bro. 🙂

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 You’ll then spoon about 2 tablespoons of apple pie goodness onto the tortilla, far enough over that it’ll all be encased once you burrito your tortilla. 

Now, I didn’t want any of my filling leaking out of the tortilla while it baked, so I folded it like this: 

DSCN2511_Fotor DIAGRAMSo you basically fold the sides in, then the top over just enough to cover the filling, then the bottom two corners just a bit, and then you roll it alllllllllllll together until it resembles something like this:

DSCN2512_FotorOr you can always just roll it up normally without all the bells and whistles and make yourself some Apple Pie Taquitos. Whatever floats your boat. 😀

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After you’ve successfully burritoed your tortilla, you’ll either dunk or brush said burrito in melted butter. This not only helps the cinnamon-sugar to adhere to the surface, but it browns the tortilla nicely and adds a richness to the dessert. 

DSCN2514_FotorAnd then, my most favorite part–the cinnamon sugar. Bathe that buttered burrito in the cinnamon-sugar until it’s coated to your heart’s desire. In the above pictures of the finished burritos you can see that the sugar caramelized on top while it baked…h-e-a-v-e-n. 

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Pop your burritos in the oven for five or so minutes until they’re hot and golden. They’re amazeballs fresh out of the oven with a big scoop of vanilla ice cream– à la mode, if you will. Of course, you can store them in an airtight container afterwards and heat one up in the microwave whenever you so please. It’s the best of both worlds: immediate and delayed gratification! 🙂

Let’s get to it, shall we? 

[yumprint-recipe id=’15’]