I’ve always wanted to make a key lime pie, so when I stumbled upon a whole bunch of key limes on sale at my grocery store, I scooped them up. I decided to make a recipe for mini key lime pies from Sally’s Baking Addiction that looked fun. The key limes take time to juice, but it’s worth the effort. The mini key lime pies were delicious, with a sweet, buttery crust and a perfect tart-and-sweet filling.

Mini Key Lime Pies

Crust:

• 1½ cups graham cracker crumbs (about 12 full sheet graham crackers)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar

Filling:

• 4 oz full-fat brick cream cheese, softened to room temperature
• 4 large egg yolks
• 1 (14-oz) can of full-fat sweetened condensed milk
• ½ cup key lime juice (about 20 key limes)

Serving:

• Whipped cream
• Lime zest

How to Make Mini Key Lime Pies:

Preheat the oven to 350 degrees. Line 2 muffin trays, 1 with 12 cupcake liners and 4 in a second tray (since this recipe makes only around 16). Set pans aside.

Prepare the crust by placing 12 whole graham cracker sheets in a food processor or blender to grind them into fine crumbs.

Combine the fine crumbs, melted butter, and sugar in a small bowl until well combined. The mixture will be thick, coarse, and sandy.

Press a heaping tablespoon of graham cracker mixture down into each liner, making sure the crust is tight and very compact.

Pre-bake the crusts for 5 minutes. Remove from the oven.

Prepare the filling by beating the cream cheese on high speed until smooth, about 1 minute.

On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.

Pour the filling evenly into each crust.

Place in the oven and bake for 15–16 minutes, or until the centers of the pies only slightly jiggle.

Remove from oven and allow the pies to cool at room temperature in the pan set on a wire cooling rack.

Once cool, place the muffin trays in the refrigerator for at least 2 hours.

To serve, once chilled, top the key lime pies with whipped cream and lime zest if desired. Enjoy.

Store leftover pies in the refrigerator (covered) for up to 1 week.

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Mini Key Lime Pies

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Cooling/Refrigerating Time: 2 hours hours 30 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 16 mini pies

Author Pam - For the Love of Cooking

Equipment

• 2 Muffin Tray plus 16 Cupcake Liners
• Food Processor
• Stand Mixer or Hand Mixer
• Wire Cooling Rack

Ingredients

Crust:

• 1½ cups graham cracker crumbs about 12 full sheet graham crackers
• 6 tbsp unsalted butter melted
• ¼ cup granulated sugar

Filling:

• 4 oz full-fat brick cream cheese softened to room temperature
• 4 large egg yolks
• 1 (14-oz) can of full-fat sweetened condensed milk
• ½ cup key lime juice about 20 key limes

Serving:

• Whipped cream
• Lime zest

Instructions

• Preheat the oven to 350 degrees. Line 2 muffin trays, 1 with 12 cupcake liners and 4 in a second tray (since this recipe makes only around 16). Set trays aside.
• Prepare the crust by placing 12 whole graham cracker sheets in a food processor or blender to grind them into fine crumbs.
• Combine the fine crumbs, melted butter, and sugar in a small bowl until well combined. The mixture will be thick, coarse, and sandy.
• Press a heaping tablespoon of graham cracker mixture down into each liner, making sure the crust is tight and very compact.
• Pre-bake the crusts for 5 minutes. Remove from the oven.
• Prepare the filling by beating the cream cheese on high speed until smooth, about 1 minute.
• On medium-high speed in a stand mixer (or using a hand mixer), beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.
• Pour the filling evenly into each crust.
• Place in the oven and bake for 15–16 minutes or until the centers of the pies only slightly jiggle.
• Remove from oven and allow the pies to cool at room temperature in the tray set on a wire cooling rack.
• Once cool, place the muffin trays in the refrigerator for at least 2 hours.
• To serve, once chilled, top the key lime pies with whipped cream and lime zest if desired. Enjoy.
• Store leftover pies in the refrigerator (covered) for up to 1 week.

We all love a fruit crisp, and since I had some peaches and raspberries that weren’t getting eaten, I made these mini peach raspberry crisps. The recipe is super easy to throw together, smells amazing while baking, and makes my family very happy.

Mini Peach Raspberry Crisps

Almond Topping:

• ½ cup flour
• ¼ cup brown sugar
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp cardamon
• ¼ tsp salt
• 4 tbsp unsalted butter, cold & diced
• ½ cup sliced almonds

Peach Raspberry Filling:

• 2½ cups fresh peaches, peeled & sliced (about 5 large)
• ½ cup fresh raspberries
• ¼ cup white sugar
• 1½ tsp cornstarch
• 1 tsp vanilla
• ¼ tsp cinnamon

How to Make Mini Peach Raspberry Crisps:

Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.

Make the almond topping by combining the flour, brown sugar, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.

Make the filling by combining the peaches, raspberries, sugar, cornstarch, vanilla, and cinnamon in a bowl, then mix until the fruit is evenly coated.

Divide the mixture evenly into the ramekins.

Sprinkle the almond topping evenly over each dish.

Bake the mini crisps for 25-30 minutes or until the topping is golden brown and the fruit is tender.

Allow them to cool on a wire cooling rack for 10 minutes before serving as is or with vanilla ice cream. Enjoy.

Print

Mini Peach Raspberry Crisps

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• 4 Small Baking Dishes or Ramekins
• Baking Sheet
• Wire Cooling Rack

Ingredients

Almond Topping:

• ½ cup flour
• ¼ cup brown sugar
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp cardamon
• ¼ tsp salt
• 4 tbsp unsalted butter cold & diced
• ½ cup sliced almonds

Peach Raspberry Filling:

• 2½ cups fresh peaches peeled & sliced (about 5 large)
• ½ cup fresh raspberries
• ¼ cup white sugar
• 1½ tsp cornstarch
• 1 tsp vanilla
• ¼ tsp cinnamon

Instructions

• Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.
• Make the almond topping by combining the flour, brown sugar, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.
• Make the filling by combining the peaches, raspberries, sugar, cornstarch, vanilla, and cinnamon in a bowl, then mix until the fruit is evenly coated.
• Divide the mixture evenly into the ramekins.
• Sprinkle the almond topping evenly over each dish.
• Bake the mini crisps for 25-30 minutes or until the topping is golden brown and the fruit is tender.
• Allow them to cool on a wire cooling rack for 10 minutes before serving as is or with vanilla ice cream. Enjoy.

This fun & easy dessert bar recipe takes classic Rice Krispie treats to a whole new level! I made these brown butter Golden Grahams s’mores bars after my sister sent me an Instagram video of them being made. Browning the butter and lightly torching the marshmallows really make this easy s’more bars recipe extra special. These tasty s’mores bars were a big hit with my whole family, and I’ll definitely be making them again.

Brown Butter Golden Grahams S’mores Bars

Ingredients:

• ½ cup unsalted butter
• 12 oz of mini marshmallows, divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey’s milk chocolate bars, separated into pieces, to taste
• Flaky sea salt, to taste, optional

How to Make Brown Butter Golden Grahams S’mores Bars:

You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.

Line an 8×8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.

Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.

Remove 1½ cups of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch before, stirring constantly until melted and smooth, about 3-4 minutes.  

Once melted, add the vanilla extract and stir to mix well.

Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.

Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.

Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.

Place in the fridge to cook for 20 minutes.

Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired.

Lift parchment paper sides and transfer to a cutting board.

To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.

Serve and enjoy.

Store in an airtight container in the fridge for 1 week.

Print

Brown Butter Golden Grahams S’mores Bars

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerating Time: 20 minutes minutes

Total Time 45 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Pan
• Large, Wide Pot
• Cooking Torch
• Sharp Knife

Ingredients

• ½ cup unsalted butter
• 12 oz of mini marshmallows divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey's milk chocolate bars separated into pieces, to taste
• Flaky sea salt to taste, optional

Instructions

• You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.
• Line an 8x8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.
• Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.
• Remove 1½ cups of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch, then stir constantly until melted and smooth, about 3-4 minutes.
• Once melted, add the vanilla extract and stir to mix well.
• Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.
• Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.
• Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.
• Place in the fridge to cook for 20 minutes.
• Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired. 
• Lift parchment paper sides and transfer to a cutting board.
• To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.
• Serve and enjoy.
• Store in an airtight container in the fridge for 1 week.

We had some strawberries and blueberries that had been in the fridge for a while, so I decided to make this simple strawberry-blueberry snack cake recipe I found on Nourish and Fete with them. The cake was incredibly easy to prepare, smelled great while baking, and was moist, flavorful, and delicious. We enjoyed it plain, but it would also be tasty with whipped cream or vanilla ice cream.

Simple Strawberry-Blueberry Snack Cake

Ingredients:

• 1 cup + 1 tbsp of white sugar, divided
• 2 tsp fresh lemon zest
• 1 cup of buttermilk (you can also use ½ cup milk & ½ cup yogurt)
• ½ cup vegetable oil
• 2 eggs
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 2 cups + 2 tbsp flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup fresh strawberries, hulled and sliced
• ¾ cup fresh blueberries

How to Make a Simple Strawberry-Blueberry Snack Cake:

Preheat oven to 350 degrees. Line a 9-inch square cake pan with parchment paper with overhanging sides, or coat well with cooking spray, and set aside.

Combine 1 cup of white sugar and lemon zest in a large bowl. Rub the mixture lightly between your fingertips for 1 minute, to infuse the sugar with the lemon zest oil and scent.

Whisk the eggs into the sugar mixture until it is smooth and buttery yellow.

Whisk in the buttermilk, oil, lemon juice, and vanilla extract until smooth.  Side Note: If you don’t have buttermilk, you can pour 1 tablespoon of white vinegar or fresh lemon juice into a 1-cup measuring cup, then fill it with milk until it reaches 1 cup. Set aside for a few minutes, then use in place of buttermilk. 

Mix the flour, baking powder, and salt until well combined.

Gradually add the flour mixture to the buttermilk mixture until combined; it will be a little lumpy, but it will even out.

Add most of the berries, reserving a few to sprinkle on top of the cake. Gently fold two or three more times, then scrape the batter out into the prepared baking pan and spread into an even layer.

Scatter the reserved strawberries and blueberries on top.

Sprinkle the remaining 1 tablespoon of white sugar evenly over the top of the cake.

Place in the oven to bake for 45-55 minutes, pr until a wooden skewer inserted into the center comes out clean.

Let the cake cool for 15 minutes in the baking pan.

If you lined the pan with parchment, you can use the parchment edges to lift the cake out, set it on a wire cooling rack to cool completely, then slice and serve. Otherwise, leave the cake in the pan and serve from there.

Enjoy.

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Simple Strawberry-Blueberry Snack Cake

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• 9 Inch Square Baking Pan
• Wire Cooling Rack

Ingredients

• 1 cup + 1 tbsp of white sugar divided
• 2 tsp fresh lemon zest
• 1 cup of buttermilk you can also use ½ cup milk & ½ cup yogurt
• ½ cup vegetable oil
• 2 eggs
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 2 cups + 2 tbsp flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup fresh strawberries washed, hulled, and sliced
• ¾ cup fresh blueberries washed

Instructions

• Preheat oven to 350 degrees. Line a 9-inch square cake pan with parchment paper with overhanging sides, or coat well with cooking spray, and set aside.
• Combine 1 cup of white sugar and lemon zest in a large bowl. Rub the mixture lightly between your fingertips for 1 minute, to infuse the sugar with the lemon zest oil and scent.
• Whisk the eggs into the sugar mixture until it is smooth and buttery yellow.
• Whisk in the buttermilk, oil, lemon juice, and vanilla extract until smooth. 

  Side Note: If you don't have buttermilk, you can pour 1 tablespoon of white vinegar or fresh lemon juice into a 1-cup measuring cup, then fill it with milk until it reaches 1 cup. Set aside for a few minutes, then use in place of buttermilk.
• Mix the flour, baking powder, and salt until well combined.
• Gradually add the flour mixture to the buttermilk mixture until combined; it will be a little lumpy, but it will even out.
• Add most of the berries, reserving a few to sprinkle on top of the cake. Gently fold two or three more times, then scrape the batter out into the prepared baking pan and spread into an even layer.
• Scatter the reserved strawberries and blueberries on top.
• Sprinkle the remaining 1 tablespoon of white sugar evenly over the top of the cake.
• Place in the oven to bake for 45-55 minutes, pr until a wooden skewer inserted into the center comes out clean.
• Let the cake cool for 15 minutes in the baking pan.
• If you lined the pan with parchment, you can use the parchment edges to lift the cake out, set it on a wire cooling rack to cool completely, then slice and serve. Otherwise, leave the cake in the pan and serve from there.
• Enjoy.

I had a very ripe banana waiting to be used up, so when I stumbled on this easy banana cookies recipe from Baked by an Introvert, I made them right away. I liked the idea of using some cornstarch in the recipe, which helped give the cookies a soft & fluffy center and slightly crisp edges. My daughter and her friend tried this simple banana cookie recipe straight from the oven and loved the banana flavor and cookie texture. Simple to make and ready in 30 minutes or less.

Banana Cookies

Ingredients:

• 1⅔ flour
• 1½ tsp baking powder
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• 1 cup light brown sugar, packed
• 5 tbsp unsalted butter, softened to room temperature
• ¼ cup very ripe banana, very mashed (the riper the banana, the stronger the banana flavor will be)
• 1 large egg, room temperature
• 1 tsp vanilla extract

How to Make Banana Cookies:

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Combine the flour, baking powder, cornstarch, baking soda, and salt in a small bowl until well-mixed.

Using a hand mixer in a large bowl or in a stand mixer bowl, beat the sugar and butter until light and fluffy.

Beat in the mashed banana, egg, and vanilla extract until well combined.

Using a silicone spatula, gradually stir in the flour mixture until just combined.

Use a cookie scoop and drop cookies onto the prepared baking sheet about 2 inches apart.

Bake in the oven for 8-10 minutes, or until the cookies are lightly browned.

Cool in the baking sheet for 5 minutes before moving them to a wire cooling rack.

Store in an airtight container. Enjoy.

Print

Banana Cookies

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 18

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Stand Mixer or Hand Mixer
• Wire Cooling Rack

Ingredients

• 1⅔ flour
• 1½ tsp baking powder
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• 1 cup light brown sugar packed
• 5 tbsp unsalted butter softened to room temperature
• ¼ cup very ripe banana very mashed (the riper the banana, the stronger the banana flavor will be)
• 1 large egg room temperature
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, cornstarch, baking soda, and salt in a small bowl until well-mixed.
• Using a hand mixer in large bowl or in a stand mixer bowl, beat the sugar and butter until light and fluffy.
• Beat in the mashed banana, egg, and vanilla extract until well combined.
• Using a silicone spatula, gradually stir in the flour mixture until just combined.
• Scoop dough using a cookie scoop, drop cookies onto the prepared baking sheet about 2 inches apart.
• Bake in the oven for 8-10 minutes, or until the cookies are lightly browned.
• Cool in the baking sheet for 5 minutes before moving them to a wire cooling rack.
• Store in an airtight container. Enjoy.

On the last Thanksgiving with my dad before he passed, my daughter made him a homemade apple pie, as it was one of his favorite desserts. Instead of ice cream, my dad liked topping his apple pie with a slice of cheddar cheese. We just passed the 6th anniversary of his passing, and my daughter said she wanted to make an apple pie for him. Since I had store-bought pie crusts in the fridge, we used them, but a homemade crust would be amazing too. The two of us had fun collaborating on this classic apple pie recipe from Food Charlatan, which she deemed the best apple pie, and I think she is right! I prepared the filling, and my daughter did a great job on the lattice crust. Although this recipe takes a lot of time & patience, it is worth it! My daughter and I shared the first slice topped with cheddar cheese in honor of my dad, and I know he was tickled. This delicious apple pie recipe is a keeper!

Classic Apple Pie

Ingredients:

• 2 store-bought pie crusts or homemade crusts
• ¼ tsp lemon zest
• Juice from half a lemon (about 2 tbsp)
• 5 lbs. apples, peeled, cored, and sliced thinly (I used a mix of Honeycrisp, Granny Smith, and Gala apples)   ***5 pounds before peeling and coring* (about 11 large apples)
• ¾ cup brown sugar, packed
• ¾ cup white sugar
• 5 tbsp all-purpose flour
• ¼ tsp kosher salt
• 1½ tsp cinnamon
• ¾ tsp nutmeg
• ½ tsp cardamom, optional
• 1 tsp vanilla
• 1 tbsp milk, for brushing on the pie
• 1 tbsp beaten egg, optional, for brushing on the pie
• 1 tbsp raw sugar or turbinado sugar, for topping the pie

How to Make a Classic Apple Pie

Prepare the filling by combining the lemon zest and lemon juice in a large skillet.

Peel the apples and slice them into ⅛-inch pieces.   Side Note: Peeling and slicing one apple at a time, then tossing them in the lemon juice, so they don’t get brown, and then move on to peeling the next apple.  

Cook the apples in the large skillet over medium heat. Getnly stir in the brown and white sugars, flour, salt, cinnamon, nutmeg, and cardamom.

Once the mixture is all moistened and you don’t see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid, and stir the mixture every 3-5 minutes, replacing the lid each time, adding water if the apples stick to the skillet. After 20 minutes, the apples should be fork-tender but still hold their shape.  Side Note: The apples will finish cooking while baking in the oven. 

Remove the pan from the heat and stir in 1 teaspoon vanilla.

Transfer the apple pie filling (including all the brown caramel gooeyness) to a rimmed baking sheet and spread the apples all the way to the edges. Completely cool the apple pie filling by placing it in the fridge or the freezer; it only takes 30 minutes.

Coat a deep 9-inch pie dish with butter or cooking spray.

Roll out your pie dough and place it in the prepared baking dish, with any excess hanging over the edges.

Use a rubber spatula to scrape up every last bit of the chilled apple pie filling into the pie dish.

Top your pie with the other pie crust, crimping the edges and cutting a few vents in the center.

To make a lattice top crust, roll out the second crust and cut out strips using a pizza cutter. You can make the strips as wide or as thin as you want.

Weave your lattice by taking every other strip of pie dough and laying it across your pie, with a little space in between each strip.

Peel back every other strip that is on your pie, all the way to the edge.

Lay an edge piece of dough perpendicular to the others, tucked up right against the edge. Replace the peeled-back strips of dough to lay flat on top of the pie.

Take the strips that are underneath and peel them back. Lay out your next strip of dough. Replace the peeled-back strips.

Continue until the pie is completely woven.   Side Note: If at ANY point your pie dough becomes soft, place everything in the refrigerator. If you have a strip that tears, use a tiny bit of ice water to patch it with your fingers.

Fold up and crimp the edges, if you have them. Our crust was not overhanging, so we tucked it in the best we could.

Place the whole pie in the refrigerator for  30 minutes for a really flaky crust.

Preheat the oven to 425 degrees. Place a baking sheet on the center rack of your oven while it preheats to make sure it’s really hot.

Right before putting the apple pie in the oven, mix the milk and egg well, then brush the top crust all over with it.

Sprinkle the whole pie with raw sugar, turbinado sugar, or white sugar.

Bake by placing the chilled pie on the heated baking sheet in the oven and bake for 15 minutes. The crust on the edge should be turning light brown.

Meanwhile, get a square of foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center.

Reduce the heat to 350 degrees. Remove the pie from the oven and place the foil on top.  Side Note: This helps prevent the crust from burning.

Place the pie back on the baking sheet in the oven and bake at 350 degrees for 40-45 more minutes.

You will know the pie is done when the edges are brown and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.

Let the pie cool on a wire cooling rack for about 4 hours.  Side Note: You must wait for it to cool to room temperature to achieve the right texture for the filling; if not, the filling will spill out. 

Slice and serve with vanilla ice cream, whipped cream, or cheddar cheese.

Print

Classic Apple Pie

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour 20 minutes minutes

Refrigerating & Cooling Time: 5 hours hours

Total Time 7 hours hours 20 minutes minutes

Servings 1 pie

Author Pam - For the Love of Cooking

Equipment

• Large Skillet with Lid
• 9-Inch Pie Dish
• Baking Sheet

Ingredients

• 2 store-bought pie crusts
• ¼ tsp lemon zest
• Juice from half a lemon about 2 tbsp
• 5 lbs. apples, peeled, cored, and sliced thinly (about 11 large apples) (I used a mix of Honeycrisp, Granny Smith, and Gala apples) ***5 pounds before peeling and coring*
• ¾ cup brown sugar packed
• ¾ cup white sugar
• 5 tbsp all-purpose flour
• ¼ tsp kosher salt
• 1½ tsp cinnamon
• ¾ tsp nutmeg
• ½ tsp cardamom optional
• 1 tsp vanilla
• 1 tbsp milk for brushing on the pie
• 1 tbsp beaten egg optional, for brushing on the pie
• 1 tbsp raw sugar or turbinado sugar for topping the pie

Instructions

• Prepare the filling by combining the lemon zest and lemon juice in a large skillet.
• Peel the apples and slice them into ⅛-inch pieces.   Side Note: Peeling and slicing one apple at a time, then tossing them in the lemon juice, so they don't get brown, and then move on to peeling the next apple.
• Cook the apples in the large skillet over medium heat. Getnly stir in the brown and white sugars, flour, salt, cinnamon, nutmeg, and cardamom.
• Once the mixture is all moistened and you don't see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid, and stir the mixture every 3-5 minutes, replacing the lid each time, adding water if the apples stick to the skillet. After 20 minutes, the apples should be fork-tender but still hold their shape.  Side Note: The apples will finish cooking while baking in the oven. 
• Remove the pan from the heat and stir in 1 teaspoon vanilla.
• Transfer the apple pie filling (including all the brown caramel gooeyness) to a rimmed baking sheet and spread the apples all the way to the edges.
• Completely cool the apple pie filling by placing it in the fridge or the freezer; it only takes 30 minutes.
• Coat a deep 9-inch pie dish with butter or cooking spray.
• Roll out your pie dough and place it in the prepared baking dish, with any excess hanging over the edges.
• Use a rubber spatula to scrape up every last bit of the chilled apple pie filling into the pie dish.
• Top your pie with the other pie crust, crimping the edges and cutting a few vents in the center.
• To make a lattice top crust, roll out the second crust and cut out strips using a pizza cutter. You can make the strips as wide or as thin as you want.
• Weave your lattice by taking every other strip of pie dough and laying it across your pie, with a little space in between each strip.
• Peel back every other strip that is on your pie, all the way to the edge.
• Lay an edge piece of dough perpendicular to the others, tucked up right against the edge. Replace the peeled-back strips of dough to lay flat on top of the pie.
• Take the strips that are underneath and peel them back. Lay out your next strip of dough. Replace the peeled-back strips.
• Continue until the pie is completely woven.   Side Note: If at ANY point your pie dough becomes soft, place everything in the refrigerator. If you have a strip that tears, use a tiny bit of ice water to patch it with your fingers.
• Fold up and crimp the edges, if you have them. Our crust was not overhanging, so we tucked it in the best we could.
• Place the whole pie in the refrigerator for  30 minutes for a really flaky crust.
• Preheat the oven to 425 degrees. Place a baking sheet on the center rack of your oven while it preheats to make sure it’s really hot.
• Right before putting the apple pie in the oven, mix the milk and egg well, then brush the top crust all over with it.
• Sprinkle the whole pie with raw sugar, turbinado sugar, or white sugar.
• Bake by placing the chilled pie on the heated baking sheet in the oven and bake for 15 minutes. The crust on the edge should be turning light brown.
• Meanwhile, get a square of foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center.
• Reduce the heat to 350 degrees. Remove the pie from the oven and place the foil on top.  Side Note: This helps prevent the crust from burning.
• Place the pie back on the baking sheet in the oven and bake at 350 degrees for 40-45 more minutes. Side Note: You will know the pie is done when the edges are brown, and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.
• Let the pie cool on a wire cooling rack for about 4 hours.  Side Note: You must wait for it to cool to room temperature to achieve the right texture for the filling; if not, the filling will spill out.
• Slice and serve with vanilla ice cream, whipped cream, or cheddar cheese.

I found this easy recipe for old-fashioned pancakes from Lost Kitchen (Erin French). I had everything on hand, and my kids were hungry, so I whipped up a batch of these fluffy pancakes! The batter was very thick, fluffy, and airy, which made for really delicious, flavorful, & fluffy pancakes. My daughter and son both devoured the batch, which they deemed. blog-worthy! This easy buttermilk pancake recipe paired nicely with twisted bacon and crispy hash browns.

Old-Fashioned Pancakes

Pancake Batter:

• 1½ cups all-purpose flour
• 2 tbsp powdered sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1¼ cups buttermilk, well shaken
• 1 large egg,
• 3 tbsp unsalted butter, melted and slightly cooled, plus more for cooking
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Serving:

• Butter
• Maple syrup
• Fresh berries

How to Make Old-Fashioned Pancakes

Prepare the pancake batter by whisking the flour, powdered sugar, baking powder, and salt in a small bowl until combined. Set aside.

In another large bowl, whisk together the buttermilk, egg, melted butter, and vanilla.

Slowly whisk in the flour mixture, mixing until smooth, but still a bit lumpy. The batter will be thick.

Cook the pancakes by heating a cast-iron skillet, griddle, or large skillet over low heat for about 5 minutes.

Add a tablespoon of butter to the pan and swirl it around to coat–the butter should sizzle slightly when it hits the skillet.

Drop ¼-cup scoops of the pancake batter into the skillet, leaving an inch or two between the cakes. Let cook undisturbed until the edges start to bubble, about 2 minutes.

Flip each cake and cook for another 2 minutes, until golden brown around the edges and cooked through the center.

Serve immediately with softened butter, warm maple syrup, and berries, if desired. Enjoy.

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Old-Fashioned Pancakes

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 pancakes

Author Pam - For the Love of Cooking

Equipment

• Cast-Iron Skillet, Griddle, or Large Skillet

Ingredients

Pancake Batter:

• 1½ cups all-purpose flour
• 2 tbsp powdered sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1¼ cups buttermilk well shaken
• 1 large egg
• 3 tbsp unsalted butter melted and slightly cooled, plus more for cooking
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Serving:

• Butter
• Maple syrup
• Fresh berries

Instructions

• Prepare the pancake batter by whisking the flour, powdered sugar, baking powder, and salt in a small bowl until combined. Set aside.
• In another large bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
• Slowly whisk in the flour mixture, mixing until smooth, but still a bit lumpy. The batter will be thick.
• Cook the pancakes by heating a cast-iron skillet, griddle, or large skillet over low heat for about 5 minutes.
• Add a tablespoon of butter to the pan and swirl it around to coat–the butter should sizzle slightly when it hits the skillet.
• Drop ¼-cup scoops of the pancake batter into the skillet, leaving an inch or two between the cakes. Let cook undisturbed until the edges start to bubble, about 2 minutes.
• Flip each cake and cook for another 2 minutes, until golden brown around the edges and cooked through the center.
• Serve immediately with softened butter, warm maple syrup, and berries, if desired. Enjoy.

We received a lovely Christmas gift basket from my in-laws that included some beautiful, juicy pears. We ate most of them fresh, but I decided to bake these glazed pear crumb muffins with the last of them. The muffins were fun to make, smelled amazing while they baked, tasted fantastic, and made my husband and kids smile.

Glazed Pear Crumb Muffins

Crumb Topping:

• ⅓ cup packed brown sugar
• 1 tbsp white sugar
• 1 tsp ground cinnamon
• ¼ cup unsalted butter, melted
• ⅔ cup flour

Pear Muffins:

• 1¾ cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup unsalted butter, at room temperature
• ½ cup packed brown sugar
• ¼ cup white sugar
• 2 large eggs, at room temperature
• ½ cup Greek yogurt or sour cream, at room temperature
• 2 tsp vanilla extract
• ¼ cup milk, at room temperature
• 1½ cups pears, peeled, and diced (about 2 large or 3 small pears)

Vanilla Icing:

• ½ cup powdered sugar
• 1-1½ tbsp heavy cream, milk, or water
• ¼ tsp vanilla extract

How to Make Glazed Pear Crumb Muffins

Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.

Prepare the crumb topping by mixing the brown sugar, white sugar, and cinnamon in a small bowl. Stir in the melted butter, then gently mix in the flour using a fork. Keep the mixture in large crumbles and don’t overmix.  If over-mixed, it will turn into a thick paste instead of crumbs. Set topping aside.

Prepare the muffins by whisking together the flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Set aside.

Using a hand mixer or stand mixer, beat the butter and brown and white sugars together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then increase speed to high until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.

With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients, and beat until no flour pockets remain.

Fold in the diced pear.

Spoon the batter evenly into each cup, filling each all the way to the top.

Spoon crumb topping on each, gently pressing it down so it sticks.

Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-16 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin. 

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Prepare the vanilla icing by whisking the powdered sugar, milk, and vanilla in a small bowl until smooth and creamy.

Drizzle the icing over the cooled muffins and serve. Enjoy.

Side Note: If you used cream or milk in the icing, store the muffins covered in the fridge. Otherwise, they can be left at room temperature, covered for a few days. 

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Glazed Pear Crumb Muffins

Course Breads and Muffins

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• Muffin Tin
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

Crumb Topping:

• ⅓ cup packed brown sugar
• 1 tbsp white sugar
• 1 tsp ground cinnamon
• ¼ cup unsalted butter melted
• ⅔ cup flour

Pear Muffins:

• 1¾ cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup unsalted butter at room temperature
• ½ cup packed brown sugar
• ¼ cup white sugar
• 2 large eggs at room temperature
• ½ cup Greek yogurt or sour cream at room temperature
• 2 tsp vanilla extract
• ¼ cup milk at room temperature
• 1½ cups pears peeled, and diced (about 2 large or 3 small pears)

Vanilla Icing:

• ½ cup powdered sugar
• 1-1½ tbsp heavy cream milk, or water
• ¼ tsp vanilla extract

Instructions

• Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.
• Prepare the crumb topping by mixing the brown sugar, white sugar, and cinnamon in a small bowl. Stir in the melted butter, then gently mix in the flour using a fork. Keep the mixture in large crumbles and don't overmix.  If over-mixed, it will turn into a thick paste instead of crumbs. Set topping aside.
• Prepare the muffins by whisking together the flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
• Using a hand mixer or stand mixer, beat the butter and brown and white sugars together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then increase speed to high until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
• With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients, and beat until no flour pockets remain.
• Fold in the diced pear.
• Spoon the batter evenly into each cup, filling each all the way to the top.
• Spoon crumb topping on each, gently pressing it down so it sticks.
• Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-16 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin.
• Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Prepare the vanilla icing by whisking the powdered sugar, milk, and vanilla in a small bowl until smooth and creamy.
• Drizzle the icing over the cooled muffins and serve. Enjoy.
• Side Note: If you used cream or milk in the icing, store the muffins covered in the fridge. Otherwise, they can be left at room temperature, covered for a few days.

I am always in the mood to bake in the fall, and when I stumbled upon this easy cinnamon sugar apple cake recipe from Pinch of Yum, I made it for my daughter’s birthday. The house smelled like apples and cinnamon while it baked, and my daughter kept reminding me to let her know when she could try it. Thankfully, she ( and the rest of us) loved it and thought the crunchy cinnamon-sugar topping was extra delicious.

Glazed Cinnamon Sugar Apple Cake

Apple Cake:

• 2½ cups flour
• 1 tsp baking soda
• ½ tsp cinnamon
• Pinch of salt
• 1½ cups brown sugar
• ⅓ cup vegetable oil
• 1 egg
• 1 cup buttermilk or (1 cup milk + 1 tablespoon white vinegar)
• 1 tsp vanilla
• 2½ cups Honeycrisp apples, thinly sliced and chopped (no need to peel, unless you want to)

Cinnamon Sugar Topping:

• ½ cup white sugar
• 1 tsp cinnamon
• 1 tbsp butter, melted

Glaze:

• ½ cup powdered sugar
• 1-2 tsp milk, or more, to achieve the desired consistency
• Dash of vanilla extract

How to Make a Glazed Cinnamon Sugar Apple Cake

Preheat oven to 325 degrees. Coat a 9×13-inch baking dish with butter (or cooking spray).

Prepare the cake by combining the flour, baking soda, cinnamon, and salt in a small bowl.

Whisk the brown sugar, vegetable oil, egg, buttermilk, and vanilla in a large bowl until very well combined.

Add your flour mixture to the liquid mixture until just combined.

Fold in your apples.

Pour the batter into the prepared 9×13-inch baking dish.

Prepare the cinnamon sugar topping by combining the sugar, cinnamon, and melted butter with a fork until combined and crumbly like damp sand.

Sprinkle the cinnamon sugar mixture evenly over the apple cake.

Place in the oven to bake for 50-60 minutes, or until a tester inserted in the center comes out clean.

Remove from the oven to cool completely on a wire cooling rack.

Make the glaze by combining the powdered sugar, milk, and vanilla until you achieve your desired thickness.

Drizzle the glaze over the cooled cake.

Slice and serve.

Store the cake, covered, in the fridge.

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Glazed Cinnamon Sugar Apple Cake

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 +

Author Pam - For the Love of Cooking

Equipment

• 9x13-inch baking dish
• Wire Cooling Rack

Ingredients

Apple Cake:

• 2½ cups flour
• 1 tsp baking soda
• ½ tsp cinnamon
• Pinch of salt
• 1½ cups brown sugar
• ⅓ cup vegetable oil
• 1 egg
• 1 cup buttermilk or (1 cup milk + 1 tablespoon white vinegar)
• 1 tsp vanilla
• 2½ cups Honeycrisp apples thinly sliced and chopped (no need to peel, unless you want to)

Cinnamon Sugar Topping:

• ½ cup white sugar
• 1 tsp cinnamon
• 1 tbsp butter melted

Glaze:

• ½ cup powdered sugar
• 1-2 tsp milk or more, to achieve the desired consistency
• Dash of vanilla extract

Instructions

• Preheat oven to 325 degrees. Coat a 9x13-inch baking dish with butter (or cooking spray).
• Prepare the cake by combining the flour, baking soda, cinnamon, and salt in a small bowl.
• Whisk the brown sugar, vegetable oil, egg, buttermilk, and vanilla in a large bowl until very well combined.
• Add your flour mixture to the liquid mixture until just combined.
• Fold in your apples.
• Pour the batter into the prepared 9x13-inch baking dish.
• Prepare the cinnamon sugar topping by combining the sugar, cinnamon, and melted butter with a fork until combined and crumbly like damp sand.
• Sprinkle the cinnamon sugar mixture evenly over the apple cake.
• Place in the oven to bake for 50-60 minutes, or until a tester inserted in the center comes out clean.
• Remove from the oven to cool completely on a wire cooling rack.
• Make the glaze by combining the powdered sugar, milk, and vanilla until you achieve your desired thickness.
• Drizzle the glaze over the cooled cake.
• Slice and serve.
• Store the cake, covered, in the fridge.

This delicious and easy chocolate chip cookie bar recipe is the perfect treat for when you crave homemade cookies, without the hassle of scooping dough. Throw it in a pan, bake, and cut into bars–easy peasy! My whole family loves these chocolate chip cookie bars, especially with a glass of ice-cold milk.

Chocolate Chip Cookie Bars

Ingredients:

• 2 cups flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup salted butter, softened
• ½ cup white sugar
• ½ cup brown sugar
• 1 egg, room temperature
• 1 tbsp vanilla extract
• 2 cups semi-sweet chocolate chips, divided

How to Make Chocolate Chip Cookie Bars

Preheat oven to 350 degrees.  Line a 9×9-inch pan with parchment paper and set aside.

Combine the flour, baking soda, and salt in a small bowl and mix them well.

Using a hand mixer or stand mixer, cream together the butter, white sugar, and brown sugar until smooth, light in color, and fluffy, about 2 minutes.

Scrape the sides of the bowl and mix in the egg and vanilla.

Gradually add the flour mixture until just combined.

Stir in most of the semi-sweet chocolate chips and mix until thoroughly distributed.

Gently press the mixture into your pan.

Scatter the remaining chips over the top.

Bake for 25-30 minutes, or until the tops of the cookie bars are golden brown.

Remove from the oven and allow them to cool on a wire cooling rack completely before cutting and serving.

Store in an airtight container.

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Chocolate Chip Cookie Bars

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 +/-

Author Pam - For the Love of Cooking

Equipment

• 9-inch Baking Pan
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

• 2 cups flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup salted butter softened
• ½ cup white sugar
• ½ cup brown sugar
• 1 egg room temperature
• 1 tbsp vanilla extract
• 2 cups semi-sweet chocolate chips divided

Instructions

• Preheat oven to 350 degrees.  Line a 9x9-inch baking pan with parchment paper and set aside.
• Combine the flour, baking soda, and salt in a small bowl and mix them well.
• Using a hand mixer or stand mixer, cream together the butter, white sugar, and brown sugar until smooth, light in color, and fluffy, about 2 minutes.
• Scrape the sides of the bowl and mix in the egg and vanilla.
• Gradually add the flour mixture until just combined.
• Stir in most of the semi-sweet chocolate chips and mix until thoroughly distributed.
• Gently press the mixture into your pan.
• Scatter the remaining chips over the top.
• Bake for 25-30 minutes, or until the tops of the cookie bars are golden brown.
• Remove from the oven and allow them to cool on a wire cooling rack completely before cutting and serving.
• Store in an airtight container.