Apple Picking Equals Finger Licking!

So this past Sunday my family along with my daughter's Daisy Scout troop made our annual trip to Carter's Mountain Orchard in Charlottesville, VA for some good ole apple picking, apple cider slushies, and apple cider doughnuts!  I love Fuji Apples best but I'll tell you, that hike up the mountain this year, I was not prepared for (spoiled by the usual relaxing shuttle ride up the mountain).  But the views from the top are breath taking and make great photo ops!  I dragged my family up the mountain and for the Sweet and Delicious Fuji apples while the rest of the group opted to go down the mountain for Winesaps (ugh) and Pink Lady Apples!  I managed to Pick 23 pounds of apples with the help of my tree climbing mother (you had to be there) and my babies that I had to teach that apples from the ground with holes in them are not what we want to take home...LOL! 

So what does one do with 23 pounds of apples you ask well of course you Bake, Bake, and Create!  We shared some with the kids classes and well the rest will be turned into delicious confections..Yummy!!!  I was intent on making a apple cookie and while most only called for apple cider I had to come up with my own recipe to incorporate some ingredients I had on hand like Apples and Cinnamon Chips!  In the words of my co-worker "It was one of the best darn cookies she ever ate"......

Here You Go!!!

Charisse's Cinnamon Apple Oatmeal Cookies

Ingredients:

• 1 cup (1 stick) Butter Flavored Crisco
• 1 cup packed Brown Sugar
• 1/4 cup Granulated Sugar
• 2 Eggs
• 1-1/2 teaspoons Pure Vanilla Extract
• 1-1/2 cups All Purpose Flour
• 1 teaspoon Baking Soda
• 2-1/2 cups Quick Cooking Oats
• 1 (10oz) package Hershey's Cinnamon Chips
• 4 Fuji Apples chopped (or I am sure any sweet apple of your choice would be fine)

Directions:

1. Heat oven to 350 degrees F
2. Beat Crisco, brown sugar, and granulated sugar in a bowl until creamy.  Add eggs and vanilla; beat well.  Combine flour and baking soda; add to butter mixture, beating well.  Stir in oats, cinnamon chips, and apples.
3. Drop by teaspoon fulls onto ungreased cookie sheet (I used my Pampered Chef small scoop).  Bake 12-15 minutes or until lightly browned.  Cool 1 minute, remove from cookie sheet to wire rack.  

You should get about 4 dozen cookies. 

Always Remember to EAT DESSERT FIRST!!!

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(¸.•´ (¸.•` ¤ Charisse C. Matthews

Eat Dessert First: Cinnamon and Sweet Potatoes=Fall

Eat Dessert First: Cinnamon and Sweet Potatoes=Fall

Cinnamon and Sweet Potatoes=Fall

So as some of you know I am the VP of the All Saints Catholic School PTO (yay me)...LOL and I had this genius idea that we should show monthly appreciation to our teachers by serving them up a little breakfast on the second Tuesday of each month, thus giving me an opportunity to do what I love and do best BAKE (in case you didn't know that already)!  So of course I eagerly volunteered myself to jump start these monthly appreciations thus allowing me to work out a new recipe with two ingredients that I love CINNAMON and SWEET POTATOES (although I don't like candied yams) funny huh!  There are so many things that you can do with Sweet Potatoes (like make Roasted Apple and Sweet Potato Soup)......YUMMY!

So I found a recipe for Maple Glazed Sweet Potato Bread and made it MINE!!!  I also served up Home Made Apple Bread and Cranberry Oat Bars (from my Tastefully Simple business).  I took a loaf of the Sweet Stuff into the office as well and it was a HIT!!!  So here is the recipe, A FALL GIFT FROM ME TO YOU!  

Maple Glazed Sweet Potato Bread

INGREDIENTS FOR THE BREAD:

• 1 cup butter flavored Crisco (1 stick)
• 3 cups Sugar
• 4  Large Eggs
• 1 Large can of Cut Sweet Potatoes in Syrup Pureed (food processor whoohooo)
• 3-½ cups All-purpose Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1-½ teaspoons Cinnamon
• 1 teaspoon Salt
• ½ teaspoon Pampered Chef Cinnamon Plus (this contains Grated Orange Peel, Nutmeg, Cloves, Allspice, and Ginger) or ½ teaspoon of Ground Cloves
• ½ cup Milk 

MAPLE GLAZE:

• 1 cup Confectioner's Sugar
• ½ cup Pure Maple Syrup

PREPARATION:

Preheat oven to 350ºF. Grease two 9”x5” loaf pans and set aside (I used 4 mini loaf pans and (2) 8"x5" loaf pans (grease with PAM with Flour or Bakers Joy to remove loaves from pans with ease).

Using an electric mixer on low speed, cream together Crisco, Sugar, Eggs and Sweet Potatoes. Sift flour, baking soda, baking powder, cinnamon, salt and Cinnamon Plus or Cloves. Gradually add flour mixture to the sweet potato mixture, alternating with milk until all combined (always ending with the liquid). Pour equal amounts into loaf pans.  Bake for 55-60 minutes until a tester inserted in the center comes out clean *mini loaves take about 10 minutes less time. 

Carefully turn loaf pan upside down to remove bread and cool on a wire rack.  

For the glaze, wisk confectioner’s sugar and maple syrup until creamy. Drizzle over cooled loaves. 

I hope you Enjoy this as much as my family, the ASCS teachers, and my co-workers did and remember to always EAT DESSERT FIRST!

The Salad Luncheon

So every other month at work we have a themed potluck luncheon and this months theme was SALAD!!! Since I only make desserts for luncheons I sat at my desk and wondered what kind of dessert would I make to go with a SALAD themed luncheon and then it hit me!  A few years ago I made a Strawberry Pretzel "SALAD"  and while it was yummy it was really something that I could pass on ever making again......until last night when I needed to resurrect it with a few changes to make it the best dessert on this side of Virginia...LOL!  Yes there are two parts to Virginia NORTH VA and SOUTH VA...(insider)  Let's say I managed to slip away with a small square to bring home to the hubby!!!  This Strawberry Goodness got RAVE reviews from the co-workers and that's always a good feeling! 

Here is the Recipe for your Enjoyment (and yes Denise I am including all of my additions and changes)!

CHARISSE'S STRAWBERRY PRETZEL SALAD

Ingredients

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 5 tablespoons white sugar
•  2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 (3 ounce) packages strawberry flavored gelatin
• 2 cups boiling water
• 1(16 ounce) package frozen strawberries

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Stir together crushed pretzels, melted butter and 4 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3. Bake10 minutes, until set. Set aside to cool.
4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set. 

* The best method for crushing pretzels is using your food processor

*Make sure to form a tight seal between your crust and cream cheese mixture to ensure that the gelatin doesn't seep down to the crust

 

Enjoy and Remember to Eat Dessert First!

 

 

Lookie Lookie!

Okay so yeah I have been gone for a minute and yes I have been baking all along!  I redid my Orange Champagne Cupcakes and well they were LISH!!!   More on that later :)  So while pondering over how to use up the enormous jar of Nutella that I purchased and my kids didn't like it and thinking about making some Nutella filled cupcakes I came across something that will hopefully make my "filled" cupcake like easier.  Check This Out!


I found this cupcake decorating set over on Foodnetwork.com!  It come with a cupcake corer, plunger, whatever you want to call it!  I call it not standing there with my quick cut pairing knife trying to carve the perfect size holes into my heavenly treats :)  I can't wait for it to arrive and will update you immediately (yeah right) on how well it works!

The baker can use the Cuisipro Corer and Decorating Set to create and experiment with different cupcake and filling combinations. The possibilities are endless. Cupcake Corer creates a perfect hole in the center of the cupcake for filling with icing or hiding edible treasures. Easy grip squeeze bottles are simple for small hands to fill and decorate cupcakes. Flower collar is the perfect hold spot. Easy to fill and large capacity (approximately 1 cup (250 ml).

Set Includes:

• Exclusive Cuisipro Cupcake Corer
• 2 Decorating Squeeze Bottles with Tips
• Offset Spatula
  
  Features:
  
• Round tip for writing and drawing patterns. Floral tip for designs and filling.
• Flexible offset spatula provides exceptional control and makes smooth spreading of frosting or icings.
• Dishwasher safe – top shelf.
  

Item# 308999 Product Features:

Cleaning & Care : Dishwasher Safe - Top Rack

Material : Plastic

Origin : China

Size : 4-pc.

Warranty : 25-year

House Party Fun...I Love You #Cheesy Skillets

Yes you guessed it!  I was picked to hold another brand sponsored party courtesy of House Party and Velveeta!!!  Me and 15 guests will be trying out Velveeta's new Cheesy Skillets meals!!  My party pack arrived today filled with all sorts of goodies!  Dry Erase Memo Boards with Pens, 4 Velveeta Cheesy Skillet Meals, a Wal-Mart Gift Card, and Over Sized Golden Tote Bags (I will be taking mine to the beach)!!!  I am soo excited about hosting this party!  More details to come as the party planning begins! 

Be Sure To Check Back for Cheesy Party Updates!!! And Remember to Always Eat Dessert First!


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¸.•´¸.•*´¨) ¸.•*¨)(¸.•´ (¸.•` ¤ Charisse

What To Do With Left Over Girl Scout Cookies?????

One of the attorney's in my office did some work for someone associated with the Girl Scout Council and he was thanked with several boxes of Girl Scout Cookies!!!  One problem he is one of those health nuts that dare not allow a delicious GS Cookie enter his temple...bwahahahahahahaha!!!  So I took them!  Now I am not a GS Cookie eater myself and wondered what to do with the cookies that I had acquired.......and it came to me since my most recent cake pop order is only for 30 cake pops of two different flavors I decided not to waste extra cake batter and made Thin Mint Cupcakes with the remaining :)  I must say these are tasty!  I baked them into a dark chocolate cake batter.  They have not been iced yet and probably will not be as I am not a sugary sweet girl if you can believe it...LOL!  But I will be sure to take a pic of the next one I bite in to!!!

Always remember to Eat Dessert First!
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¸.•´¸.•*´¨) ¸.•*¨)(¸.•´ (¸.•` ¤ Charisse

Memorial Day Baking = Sour Cream Pound Cake

Hello Sunshine!!!

Well I truly believe summer is upon us as we begin to experience 95+ degree days in VA!  And well of course we thank those who serve, have served and protect our country, Memorial Day also kicks off Cook Out Season!  With that being said I attended two cookouts last Sunday and as always I supply the sweet stuff...LOL!  Wanting to do something new and not too time consuming I sent a text to my friend Sundae and asked for her Pound Cake recipe!  I do a 7-Up pound cake myself but wanted something a little closer to what my Great Grandmother would have made!  Sundae wanted to do a recipe barter and exchange so I dropped her a hint and she guided me to a Pecan Sour Cream Pound Cake recipe! Lets just say I took that baby made it my own and came up with a pound cake that my Great-Great Grandmother would be proud of!!  While I must say that my friends cake was good but mine was in Pattie's words "Over The Rainbow"!  I love you Sundae and thanks for the inspiration!

And No All That Crust Did Not Go To Waste!!!


Sour Cream Pound Cake

• 3 cups cake flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter
• 3 cups white sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

• 1 cup confectioners' sugar
• 3 tablespoons orange juice
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease (I use Pam with flour) and coat greased pan with Sugar instead of flour  (10 inch Bundt or tube pan). Set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
2. In a large bowl, cream butter and white sugar until light and fluffy ( at least 10 minutes in a Stand Mixer on Cream setting your whole cake depends on how well the butter and sugar is mixed). Beat in eggs one at a time (letting the mixer run about 1 minute in between each egg addition), then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter in prepared pan.
3. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack.
4. To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice or 2 tsps. of Orange Extract and 1 teaspoon vanilla. Poke holes in cake with wooden kabob skewer and Drizzle glaze over cake while still warm. I also used a silicone pastry brush to brush the glaze over the entire cake using the full amount of glaze.  Allow Cake to Cool Completely and serve with a dollop of Vanilla Whipped Topping..recipe to follow!

Vanilla Whipped Topping

• 1 (3.4 oz) pkg vanilla instant pudding and pie filling
• 1 cup milk
• 3 cups frozen non-dairy whipped topping 

Prepare pudding mix according to package directions using 1 cup of milk. Fold whipped topping into pudding mixture. Refrigerate until ready to use!

Happy Summer!

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¸.•´¸.•*´¨) ¸.•*¨)(¸.•´ (¸.•` ¤ Charisse