Whoopie Pies

                                          

                                           Whoopie Pies                     

Two pillowy devil's-food cookies enclosing a cloudlike marshmallow filling -- it's a child's dream of a cookie, but you'll no doubt find them quite tasty, too. 

Calories 365

Yields: 12 pies

 Ingredients

Cookie Dough:

2 cup(s) all-purpose flour

1 cup(s) sugar

3/4 cup(s) milk

1/2 cup(s) unsweetened cocoa

6 tablespoon(s) butter or margarine, melted

1 teaspoon(s) baking soda

1 teaspoon(s) vanilla extract

1/4 teaspoon(s) salt

1 large egg

Marshmallow Creme Filling:

6 tablespoon(s) butter or margarine, slightly softened

1 cup(s) confectioners' sugar

1 jar(s) (7- to 7 1/2-ounce) marshmallow creme

1 teaspoon(s) vanilla extract

Directions

1.Preheat oven to 350 degrees F. Grease 2 large cookie sheets.

2.Prepare Cookie Dough: In large bowl, with spoon, mix all dough ingredients until smooth.

3.Drop dough by heaping tablespoons, 2 inches apart, on each prepared cookie sheet. (There will be 12 rounds per sheet.)

4.Bake 12 to 14 minutes, rotating sheets between upper and lower racks halfway through baking, until puffy and toothpick inserted in center comes out clean. With wide spatula, transfer cookies to wire racks to cool completely.

5.Prepare Marshmallow Creme Filling: In large bowl, with mixer at medium speed, beat butter until smooth. Reduce speed to low; gradually beat in confectioners' sugar. Beat in marshmallow creme and vanilla until smooth.

6.Spread 1 rounded tablespoon filling on flat side of 12 cookies. Top with remaining cookies

Raw Apple Cake

  

My mom used to make a raw apple cake, this is her recipe that I updated a bit with adding chi seeds and flax seeds for fiber and a different taste. Of course that is an option you decide. Try my recipe

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makes 1 - 9x13 inch pan

what you need:

 1 cup white sugar
 1/2 cup brown sugar
 1/4 cup chia seeds
 1/4 cup flax seeds
 2 1/4 cups all-purpose flour
 1/4 teaspoon salt
 1 teaspoon baking soda
 2 teaspoons ground cinnamon
 1/2 cup vegetable oil
 2 eggs, beaten
 1 cup sour milk
 2 cups apples - peeled, cored and chopped
 
 topping
 1/4 cup brown sugar
 1/4 cup white sugar
 1/2 cup chopped walnuts
 1/2 teaspoon ground cinnamon

How to make it

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the topping by mixing together 1/4 cup brown sugar, 1/4 cup white sugar, chopped walnuts and 1/2 teaspoon cinnamon. Set aside.

In large bowl, mix together 1 cup white sugar, 1/2 cup brown sugar, flour, chia and falx seeds, salt, baking soda and cinnamon. Make a well in the center, and pour in the oil, eggs and sour milk. Beat until smooth, then fold in chopped apples.

Pour batter into prepared pan. Sprinkle with topping mixture. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ready to bake

Doesn't that look good, you should smell it baking

Cinnamon Crescent Rolls

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 Cinnamon Crescent Rolls is a quick and easy recipe, perfect for dessert, or breakfast time and especially sweet for Christmas morning breakfast! 

SERVINGS 16

What you need;

2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
1 stick butter softened
1/2 cup light brown sugar
3 teaspoons cinnamon

How to make it:

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

In small bowl, combine butter, sugar and cinnamon. Beat until smooth. Unroll the crescent dough on the baking sheet, separating the triangles. 

Spread about 1 Tablespoon of the cinnamon mixture on each triangle.

Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.

Bake 10-12 minutes or until golden brown. Serve warm. Drizzle with milk and sugar glaze over the cinnamon rolls if desired.

NOTES

Milk and Sugar Glaze

1/2 cup confectioner’s sugar
2-3 tbsp heavy cream or milk

Apple Cider Cinnamon Doughnut Bundt Cake

This is a delicious Apple Cake with a drizzle of cinnamon and sugar or caramel glaze, how you like it.

Here's what you need to make it:
For the Cake:
Yellow cake mix (I used Betty Crocker Yellow Super Moist)
3/4 cup apple cider (NOT apple juice)
1/4 cup water (Room Temperature. Note: If you want a stronger apple cider taste, omit the water and use one full cup of apple cider)
½ cup apple sauce (we used cinnamon apple sauce, not chunky)
3 large eggs (room temperature)
¼ tsp cinnamon (more if you like it really cinnamony! )
1 tbsp brown sugar
1 tsp vanilla

For the Cinnamon Sugar Topping
2 tablespoons cinnamon (depending on how much cinnamon you prefer)
¼ cup sugar
¼ cup melted butter
For the Dipping Glaze
1 cup powdered sugar
¼ cup apple cider

OR

I use a Caramel Drizzle over it

So simple and quick

How to make it:

Preheat oven to 350 degrees.

In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs. Add in the cinnamon (¼ tsp,) brown sugar and vanilla to the cake mix batter. (See "recipe options" in notes)

Pour mix into a well greased & floured Bundt pan (we used Baker's Joy. This has flour in it to make sure it doesn't stick.)

Place Bundt pan on center rack and bake for 40-45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

Apple Cider Dipping Glaze

While the cake is cooking, prepare apple cider glaze. Add powdered sugar and 1/4 cup apple cider to a small bowl and whisk to desired consistency

In a separate bowl. Mix cinnamon with sugar.

Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.

Serve with apple cider glaze (or drizzle a caramel glaze on top of the cake) and enjoy!

Recipe Notes

TIPS

Bundt pan size – The size of your Bundt pan is going to matter here folks. I have made this with a 12 cup and a 10 cup. You will need to adjust the cooking times for each size, but they will all work. If you use a larger Bundt pan, the cake will not rise as much, but don’t worry, it still tastes yummy! 

Cinnamon sugar is a personal taste. Some people like more cinnamon, others like more sugar. It's adjustable If you don't know how everyone likes the cinnamon on this, I'd go more sugar to cinnamon the first