Remember to set those clocks back an hour tonight. This is a great time to change the batteries in your smoke detectors, and flip those mattresses. Another thing we do is check our emergency kit supplies (enough batteries, drinking water, etc).
Here is a family favorite that will make it look like you spent hours in the kitchen creating these absolutely adorable Mini Harvest Lattice Apple Pies!
Mini Harvest Lattice Apple Pies
*Makes 12 Mini Pies
- 4-5 medium apples
- 6 tablespoons flour
- ¾ cup sugar
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons chilled butter (divided into 12 pieces)
- Peel and chop apples into ½ inch cubes
- In a large bowl mix flour, sugar, cinnamon and nutmeg
- Add chopped apples and stir to lightly coat all apple pieces
- Roll out your piecrust onto a flat surface and cut out several circles until you have enough crusts. (I used a wide mouth Mason Jar lid and it worked perfect.)
- Line each muffin tin with your mini piecrust and fill the crusts with your apple mixture.
- Add a small piece of chilled butter onto the top of each mini pie.
- Use your second piecrust to make the top crust for pies
- Brush the crusts lightly with butter
- Preheat oven to 400 degrees, baking pies for 18-20 minutes or until golden brown.
- Enjoy!! ☺
Originally posted 9/15/2015
Harry Potter is a family favorite. Oh, who am I kidding? It’s everyone’s favorite! Speaking of favorites, I’m loving the Unofficial Guide to Crafting the World of Harry Potter
If you have a Harry Potter fan on your holiday list, this is the perfect gift. Obviously, it’d make a great birthday gift – or even a baby shower gift, don’t you think? I mean, Harry Potter fans love Harry Potter any time!
2 cups granulated sugar
1 cup grapeseed or coconut oil
2 small bowls
3-5 drops of each 2 colors gel food dye
1 large mason jar
Stir the sugar and oil together in a small bowl.
The cool air has returned, and it is time to make one of my family’s favorite recipes again: Crock Pot Pumpkin Butter! Not only does this pumpkin butter taste wonderful, it is easy to make, but one crock pot gives me enough not only for my family but for my neighbors and friends as well!
Crock Pot Pumpkin Butter
Caramel Chocolate Chunk Pumpkin Bread
We are gearing up for my favorite time of year…Fall! With that comes lots of baking in my house. Goodies for family, friends, neighbors, and more! Here is one of my recipes I make for meetings. My Caramel Chocolate Chunk Pumpkin Bread. This dessert is always a hit!
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup oil (I use canola)
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 3/4 cups flour
- 1/4 cup dark cocoa powder
- 1/3 cup milk
- 3/4 cup chocolate chunks
- 1 cup caramel filled chocolate chips
For the caramel frosting
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
- 2 Tablespoons mini chocolate chips
- Combine the sugars, oil, eggs, and pumpkin until mixed together
- Sift together the baking soda, cinnamon, nutmeg, salt, flour, and cocoa powder. Slowly beat it into the sugar mixture alternately with the milk. Stir in the chocolate chunks and caramel chocolate chips by hand.
- Spread the batter in a greased 9×5 bread pan. Bake at 350 degrees for 70 minutes. Remove from the oven and let cool in the pan for 15 minutes.
- Flip out onto a plate and cool completely.
- Melt the butter in a small saucepan. Add the brown sugar and stir for 2 minutes, or until the sugar dissolves all the way.
- Remove from the heat and whisk in the milk and vanilla.
- Let cool for 4-5 minutes. Beat in the powdered sugar.
- Spread on the top of the cooled bread.
- Top with mini chocolate chips if desired. Cut into 12 slices. Store covered and Enjoy!!!