This is a great recipe to have on hand because it can really be used for any type of fruit crisp. I generally make fruit crisps when I have a lot of one type of fruit left over and need to use them before they start to go bad. It’s a great dessert in the fall and kinda just warms the soul, ya know?
- 5 cups sliced, peeled cooking apples (pears, peaches, or apricots also work)
- 4 tablespoons sugar
- 1/2 cup old-fashioned oats
- 1/3 cup flour
- 1/2 cup brown sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/3 cup butter
- 1/3 cup chopped pecans
- Preheat oven to 375F
- Mix together fruit and sugar in a large bowl. Transfer to a 2 quart square baking dish.
- In another bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon. Add in the butter in small chunks. Mix together until it resemble coarse crumbs. Stir in the pecans.
- Sprinkle topping over the fruit.
- Bake for 30 minutes.
- Let cool for 20 minutes. Top with ice cream and serve 🙂
How cool are these?
This is my go-to sugar cookie recipe because it makes really soft, buttery cookies which I prefer over the crisp kind. It’s a great recipe to have on hand since it requires only a few, basic ingredients that you usually always have in stock.
Now let’s talk neon. wel;ilrjqwjfakljfakkjafj. SO COOL.
My mom sent me this neon food coloring in a care package a few weeks ago (yes, my mom still sends her 23-year-old daughter care packages because she is AWESOME and I refuse to be a real life grown up). From another blog (Life Exquisite), I was introduced to “tie-dye” cookies so I decided to try it out with the neon for my coworker’s birthday.
Fun, easy and delicious.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Neon food coloring (try to find the liquid kind as opposed to the gel kind)
- Preheat oven to 375F
- Mix flour, baking soda, and baking powder in a bowl.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla.
- Slowly mix in the dry ingredients.
- Divide the dough evenly into 3 separate balls and put each ball into its own bowl.
- Using food coloring, make each ball a color (I chose to do blue, green and pink). I mixed with my hands because it was fastest but this WILL stain your hands so if you’re too cool for that make sure you use a spoon or electric mixer.
- Place the 3 balls back into the large bowl and VERY GENTLY mix the three colors together…don’t over mix!
- Place rounded tablespoons onto baking sheet
- Bake for 7 minutes.
Beware: May lead to neon-stained hands 🙂
It’s another rainy Friday night in New York City…shocker…butttt, since I pretty much use rain as an excuse to bake I’m not too bummed about it. I heard about this recipe a while back so on the way home from the gym I picked up a pack of marshmallows and peanut butter to try it out.
- 1 Large Egg
- 1 bag of mini marshmallows
- 1 cup creamy peanut butter
Step 1: Preheat oven to 350 degrees
Step 2: Heat the bag of marshmallows over medium low heat until completely melted. Make sure you stir frequently to keep from burning.
Step 3: Let the mallow mix cool until it gets to room temperature (about 10 minutes)
Step 3: Mix in egg and peanut butter. Mix it gently so you can still see the pretty little swirls of marshmallow
Step 4: Line a baking sheet with parchment paper and scoop cookie dough on to the sheet
Step 5: Bake for 10-12 minutes then let it cool for about 5 minutes, the cookies flatten a lot because there’s no flour so I like to fold up the sides of the cookie into the middle..peep the picture:
So there you have it. 3 simple ingredients make this pretty awesome cookie. Easy, cheap, delish.