Cinnamon Sugar Galette

What doesn't sound delicious about pie crust covered in caramelized cinnamon sugar?   Ummmm......NOTHING!   I don't know if I made this recipe up or not....but one day, my husband and I were hungry for dessert and all I had was refrigerated pie crust.  I thought of making an apple pie, or peach pie, but I didn't have any fruit!  So, that's how the simple....but oh so delicious cinnamon sugar galette was born!  

Here's the recipe...you won't regret it!

Ingredients:

1 box of Pillsbury refrigerated pie crust (you'll only need 1 crust)

1 stick of butter (at room temperature)

1/2 cup granulated sugar

2 tsp ground cinnamon

1 tbs milk

Preheat over at 350 degrees.

On a baking sheet, lay out 1 crust and lightly brush it with a layer of milk.  Next, combine butter, sugar and cinnamon in a bowl and mix until fully combined.  Spread the mixture over the crust, leaving a 1/2 inch border all the way around.  Then, fold up the edges and pinch together, leaving a large circle of the cinnamon sugar mixture exposed.  Last, brush more milk over the edges of the crust.  Bake for 20 minutes or until crust is golden brown.  Let cool for 15 minutes, slice and enjoy!

You can pair it with a scoop of french vanilla ice cream or have it all by itself!  Make sure you have an ice cold glass of milk to wash it down and save leftovers in a plastic bag. :)

Bri's Delicious Paleo Cookies!

Hello Friends!  It's been a while since I've posted on this blog....but today, my little sister, Bri, inspired me to start posting again when she sent me this amazing cookie recipe.  She's following a paleo diet and is really having fun with the different healthy recipes.  These cookies are definitely in my near future, now that I have my hands on her recipe!!

I'm happy to share it with you, too!

Ingredients:

1 1/2 cup unsweetened coconut flakes

2 eggs

2 tbs almond butter

1 tbs raw honey (melted)

1/2 cup raisins

1/2 cup almond flour

1 medium zucchini (grated)

2 tsp cinnamon

1 tsp good vanilla extract

Preheat oven at 325 degrees.

In a large mixing bowl, add all ingredients and mix until all combined.  Roll each mixture into balls and bake on lightly greased sheet pan on 325 degrees for 15 minutes.  

Makes 25 cookies.

(Seal leftover cookies in plastic ziplock bag)

Enjoy!!

Jess's Bridal Shower Cookie Tart

This recipe was created especially for a great friend of mine.  She is my little sister, Bri's, best friend, Jessica.  She's having a recipe bridal shower tomorrow.  We are all supposed to bring a dish and give the recipe to Jess to start her collection! 

Here's my recipe!!

Jess's Bridal Shower Cookie Tart

1 bag of Sugar Cookie mix
1 egg
1 stick butter
1 tbs good vanilla extract

1 8oz brick cream cheese
3 cups powdered sugar
1 8oz tub cool whip
1 tbs good vanilla extract

15 blackberries
8 strawberries
15 blueberries
15 raspberries
15 mandarin orange slices
(or use your favorite fruit!)

Prepare the sugar cookie mix according the the package directions.  Spread mixture in an even layer on a lightly greased cookie/baking sheet.  Bake for 12 minutes at 375 degrees.

For the topping, combine the cream cheese and vanilla and mix together with electric mixer.  Then, add the powdered sugar, one cup at a time and continue to mix, until well combined.  Next, add half the tube of cool whip and continue to mix.  Last, add the rest of the cool whip and fold it into the mixture with a plastic spatula. 

After the cookie layer cools completely, spread the mixture over the cookie, evenly and generously.  Cut the tart into 15 even squares and garnish each square with 1 blackberry, 1blueberry, 1 raspberry, 1/2 straberry and a mandarin orange slice. (or use our favorite fruit....change it up!)

Enjoy with sweet tea or a cold glass of milk.  ENJOY!!

Peachy Sweet Tea

I'm not really a fan of iced tea....but this is so delicious and refreshing!!  It's so simple..you should definitely try it....ENJOY!

You will need:

8 cups brewed tea

1 (15 oz) can peaches in juice

1 cup water

1/4 cup sugar 

Directions:

Pour brewed tea into large tea jug.  Pour peaches and water into a blender and blend on high speed for 60 seconds.  Add sugar and blend for a few more seconds.  Then, pour this mixture into the pitcher of tea and stir until well mixed. Chill the mixture for at least an hour.  Then, serve in tall glasses over ice for a sweet, refreshing drink!

Tips:  For an extra special touch, you can rim the glasses with sugar, or you can dip mint leaves and raspberries in simple syrup (just sugar dissolved into hot water and chilled) and freeze them.  Then, garnish each drink with a few of each for a cute and delicious little touch!

My Sweet Vanilla Mornings...

Sometimes I look forward to going to work just because of the coffee.  My 2 good friends (and co-workers), Sarah and Jodi, and I take turns buying French Vanilla Creamer (Coffee Mate brand only!  We've tried the other brands and the other flavors...but nothing beats our vanilla!!)  We go to the breakroom and ALWAYS make a fresh pot, add in our creamer, a little sugar and we are set!  It's so creamy..and hot and sweet!  I love it...and it helps me get through the morning, that's for sure!  I usually have it with a nutrigrain bar or a whole wheat bagel.  Sometimes I will bring, from home, a slice of whole grain toast with peanut butter and bananas!  But whatever breakfast I may have....it's alwasy paired with that decadent and delicious cup of coffee!  I count calories during the week, but I will never give up my morning coffee! 

Cupcake Harmony

It's been like Cupcake Wars in my kitchen all weekend!  Only I was the only contestant and nobody was there to help me clean up afterwards!  Even though I made a total of 13 dozen cupcakes this weekend....I still found the time to test a new recipe......and it turned out fabulous!! 

Now, everyone knows that the best part of the cupcake is the frosting, right?  I agree....but the cake part of this cupcake might give the frosting some competition!  But, I do admit...without the tasty frosting paired with it....it wouldn't be the same.  So, give this one a chance!  It's really very good!

Brady's Zucchini Orange Nut Cupcakes with Citrus Cream Cheese Buttercream

Cupcakes

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• 3/4 cup milk
• 1/4 cup brown sugar
• 2 cups shredded zucchini (packed)
• 1/2 cup walnuts
• 1/2 cup raisins
• 1 tbs lemon zest
• 1 tbs orange zest
• 1 tbs cinnamon

Preheat oven to 350°F. .
In large bowl, combine flour, baking powder, and salt with a  whisk.
Cream the butter and sugar until light and fluffy. Beat in eggs, one at a time. Add milk and vanilla and mix until completely combined. Slowly add flour mixture. Add cinnamon, brown sugar, zest, zucchini, walnuts and raisins and stir until fully incorporated.  Divide batter into 2, paper lined cupcake pans using an ice cream scoop.  Bake for 13 to 15 minutes until the toothpick comes out clean.
 
 
Citrus Cream Cheese Buttercream

• 3 cups powdered sugar
• 2 sticks unsalted butter (at room temperature)
• 8 oz cream cheese (at room temperature)
• 1 tbs lemon zest
• 1 tbs orange zest
• 2 tbs fresh lemon juice
• 1/4 cup fresh orange juice
• 1/2 tsp cinnamon
• 1/2 cup heavy cream

 
Cream the butter and cream cheese together adding in the powdered sugar a little at a time.  Add the cinnamon, citrus zest and juice and beat unitl well combined.  In a separate bowl, whip the heavy cream until stiff peaks form and fold it into the buttercream mixture.  Use a piping bag with a star tip and frost each cupcake.
 
Makes 24 cupcakes.
 
ENJOY!!!