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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Summer Running 2.0

Running in ideal conditions is hard enough as is, let alone in 90 degree heat in 90% humidity at 9 o’clock in the morning when you could still be sleeping. Because of this, I’m up for anything that’ll make it less miserable–and why I’ve gathered a few tips & tricks to share with you and make running this summer a little more fun. 😛

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Tip #1: Go early. I know, I know. I’m cringing too. But, it makes a h u g e difference conditions-wise. For my school’s cross country summer camp, we meet at 7 in the morning, and while that is painfully early, it’s often ten-to-twenty degrees cooler and significantly less humid than it’ll be even a few hours later. Plus, by going for a run not long after you wake up, you don’t have to worry about eating something before you go. By the time you finish showering off after your run, you’re ready for breakfast and you still have your whole day ahead of you to do with what you please. It might take a day or two to adjust to running earlier, but trust me, you won’t regret it!

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watch

Tip #2: Track your runs with some sick gear. I’m someone who likes to be in-the-know and I’m proud of it. I like to know what’s going on, be it the endings of books or plot twists in movies or, in this case, my running stats. I recently broke my old green watch (RIP Garmin Forerunner 10) and replaced it with it’s older sister that’s got a few more bells and whistles. 🙂 I now use the Garmin Forerunner 25 (linked above), which not only gives you the standard features (GPS, pace, distance, etc.) but also provides bluetooth connectivity that syncs up with your phone whenever it’s turned on. Garmin also has a pretty decent app set up (it’s similar to the Fitbit app, if you’re familiar with that) where you can view your progress, as well as connect with friends or family members also on the app. This watch also can act as an activity tracker, counting steps and tracking your sleep, if you so choose. I don’t use it for this particular factor, only because it doesn’t really go with my usual style. 😉 Using a watch also makes keeping track of pace and distance much easier while running. I highly recommend it! 

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Tip #3: Get a good playlist goingMusic makes such a massive difference while running, and because we don’t get to use it during cross country runs, it makes it more of a treat when I do get to have it. It makes running by yourself a little less lonely, too. 😛 I don’t shy away from dancing at stop lights or mouthing the lyrics to myself when running, either. Makes it more interesting ;). Right now, whatever they’re playing on the radio is really workin’ for me (both country and pop 😉 ) so I’ve got a mixture of both on my playlist. Thomas Rhett (T-shirt, anyone?) and Carrie Underwood make some clutch appearances on my playlist, as does that one Ariana Grande song, Into You. So. CATCHY. The new One Republic and P!nk songs are fab, too. You can find my playlist here if you’d like to give it a listen! 😀

That’s all I’ve got for you today! If you’ve got any tips on summer running for me, I would love to hear them! Any help I can get is much appreciated. For real. 😉 

-Grace 

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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Saddle Bag

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similar bags here & here // vinyl monogram

Earlier this year, I was lucky enough to be able to go to NYC with my mom as an early birthday gift. While that amazing trip could take up a few posts in and of itself (which you’ll probably see sometime in the future 😉 ), I’d like to focus on something inspired by the trip, if not directly from

I’m talkin’ about this purse, which has been my go-to ever since we got back from NY way back in February. When we were there, we spent a day in Soho (I could have spent an entire week there but, sadly, we had only two and a half days 🤗) despite it feeling like it was ten below. 😛  We popped into the Coach store, and while a very nice woman was showing us around the store, this particular bag caught my eye: 

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Coach bag

Perfect, no? Love at first sight. The bright contrasting trim, the soft cognac leather, the little embossed NYC–I loved (and still do!) everything about the bag. 

That is, until I saw the price…(c’est la vie, oui?) 

Of course it had to be fabulously out of my price range, even with my summer job. So we nodded at the salesperson, smiled, said we’d think about it as we ducked back out into the freezing cold, and prayed for sales in the future. Later that day, however, in the cab ride back to our hotel while stuck in traffic, I Googled the purse and searched around on different sites, looking for something similar. And, as you can see, I found a pretty suitable replacement that was under $50–Target, what would I do without you? 

To mimic the NYC-monogram feel that the Coach bag had, I went to a local shop (although there are plenty of Etsy stores online that can do the same for you!) and got some gold vinyl monograms that adhere pretty darn well to the faux-leather.

I now use the purse as my everyday, as it fits a pack of gum, sunglasses, my wallet, and my phone without any issues, and I could fit a lot more in there if I needed to! Since it’s a smaller bag, too, it’s easy to reach and find what I’m looking for quickly. There’s also a small pocket on the front, a zippered pocket on the inside for the smaller things you want to keep track of, and a pocket in the back that’s the perfect size for your phone. I love this bag even more than the Coach version because it’s just as cute, but at a fraction of the cost. Couture on the cheap, y’know? 

Sadly, when I looked online again the same bag I bought was not on Target’s website, but there were a few very similar bags that I linked above.

That’s all I have for you today, loves! Have a wonderful day 💕. 

–Grace

Summer Brights

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L’Oreal Pop Balm “Caring Coral” // Bobbi Brown Rich Lip Color “Guava” // Maybelline ColorSensational Vivids “Vivid Rose” // Sugar Tinted Lip Treatment “Tulip” // Bite Beauty Amuse Bouche Lipstick “Kimchi”

Summer is a time for the bright and the beautiful. The trees are greener, the flowers bold and abundant, the sun shining a little brighter, a little longer, and a little hotter. 😉 It’s like the saturation on life has been cranked up momentarily, only to be drained away come November to a bleakly-colored world of beige and grey. Granted, I love cable knit sweaters and riding boots as much as the next person, but the three-month hiatus from it all is absolutely lovely. 😀

Alright, enough soliloquizing. 😛

Let’s get to the point of this post–lipstick!

Like I said, summer is the time for the bright and the beautiful, and cosmetics are no exception. There’s nothing like a good vivid lip color to complement your sun-bronzed skin. Or, even if you don’t tan all that much, you can never go wrong with a bright pink. 😛

These five I’ve selected are my go-tos, my mains, my MVP’s–lemme break it down for you. The first, a pop-balm from L’Oreal, is a low key but surprisingly vivid coral that’s super comfortable to wear and more pink than orange. It’s on the sheer side, but can be built up if you’d like, and there’s no sparkle or shimmer in it.

The next is a step up from the first, pigment-wise, and is a Bobbi Brown Rich Lip Color that is my favorite summer shade. It’s on the more red end of the coral spectrum, and has tiny gold flecks in it. Despite this, it’s still super comfortable (you can’t feel them at all) and stays on for a long time, as long as you don’t eat a hamburger or something while wearing it, because it will wear away from the inside out. 

Getting away from the coral shades, the Maybelline lipstick is possibly the brightest lipstick I own, and probably the most flattering, too. It’s creamy, suuupppeerrr pigmented, and makes your teeth look whiter and your skin tanner. It’s not quite a Barbie-pink, not quite a firetruck red, but the perfect in between. It’s perfect. 

The Fresh lip balm is the toned-down, lower-maintenance version of the Maybelline lipstick. It’s more pink than the latter, but very comfortable. You can apply it without a mirror and still know that it looks fab. That’s always a plus, right? I kept it in my school bag along with another shade of the same lip balm because they’re perfect on-the-go kinda shades. 

And lastly, a little lipstick from Bite Beauty that can pack punch, lemme tell ya. This is the Barbie-doll, in-your-face, no-mistaking pink that is not messing around. It’s a one-swipe kinda color that’ll last for hours, and leave a rosy stain behind. If you’re not afraid of color, this is for you! I know I love it. 

So that’s all I have for you today, loves. If you’ve got any lipstick suggestions for me, I’d love to hear them! Have a fabulous day!

–Grace

 

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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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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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? 

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