Category Archives: Sweet Tooth

Tasty Treat

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If you thought the Fall Favorite was easy, you don’t even know what you are getting into with this Pumpkin Dip. There is no cooking required. There are no utensils or dishes required. Yet this is the yummiest snack on the planet! Yup planet, not country, but the whole damn world. I get it, the lamb chops or roast chicken may not be everyone’s cup of tea. However, I know damn well you can make this! Grab the 4 whopping ingredients and get stirring, this tasty treat won’t last long in anyone’s kitchen.

  • One container of Cool Whip (you can get the low fat stuff)
  • One small box of vanilla pudding mix (don’t make it, just the powder)
  • 1 15 oz. can of pumpkin (again not the pie mix, actual pumpkin)
  • One teaspoon of cinnamon
Directions:
  • Combine all ingredients
  • Chill for 30 minutes (throw it in your fridge & pull out as a snack, dessert, etc. whenever, the 30 minutes is more of a suggestion than rule)

Enjoy with:

  • Graham crackers
  • Vanilla wafers (I even crushed some up to decorate the top with)
  • Apples
  • Your fingers, a spoon, I am not kidding. So freaking good. Lick the bowl, good.

Happy Eating, XO.

Hot apple pie crepes

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Apple pie for breakfast? Sign me up! These cozy apple pie crepes are a must-have for those of us with a sweet-tooth. They’re easy to throw together on a cold morning and make the house smell heavenly.

I got the original crepe recipe from my home girl Betty Crocker, but I put my own spin on the pumpkin crepe. Either works deliciously with the apples.

Crepes

  • 2 eggs beaten
  • 1 1/2 cups milk
  • 1 cup flour
  • 1 tbsp cooking oil (I actually used vegetable oil and they came out just as great)
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Throw all of them together and mix until it’s a thick liquid-y texture. Bring a 6 inch skillet to medium heat, spray a little Pam and pour a thin layer of the crepe mix in. When the edge of the crepe doesn’t look so liquid-y you can flip it over. Bring each side to a golden brown and you’re done!

For the pumpkin version, add 1/4 cup canned pumpkin, a dash of nutmeg and pumpkin pie spice, and 2 dashes of cinnamon. (I played with how much of each spice to put in so feel free to put your own spin on it.)

Apple pie filling

  • 3-5 granny smith apples, peeled, cored, and cubed into little bite size pieces 
  • 3 tablespoons brown sugar (light or dark)
  • 1 tsp cinnamon

Mix it all together and let it sit for 10-20 minutes. (This is pretty important because the first time I made these, I didn’t do this and the apples came out too dry. They need time to soak in the spices and get a little juicy.) Pour the apples in to a skillet on medium heat. Let them sit and get a little brown on the outside. When they’re done, wrap them up in a crepe and serve.

To spruce it up a bit, feel free to add some powdered sugar on top of them. If you want to serve them as a dessert, you could try adding some vanilla ice cream inside the crepe with the hot apples. (I mean, you could do this for breakfast too. No judgement here!)

apple crepe

Peach cobbler

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So Jess is the baker out of the two of us. She dazzles at Superbowl with blue moon cupcakes or amps up new years eve with a dazzling champagne cupcakes, and I just eat. It’s not that I don’t enjoy making desserts, I just don’t have a stand mixer or other proper baking appliances, utensils, tools. So this recipe, like the pumpkin muffins or blueberry Danish, is very friendly to the non-baker, baker.

  • 2 cans of peaches (30 oz)
  • Box of yellow cake mix (I know every reader from south of the Mason Dixon line just shuddered, but lets’ just say this is way easier than their method of doing cobbler & still pretty damn delish).
  • 1-2 tbsp brown sugar
  • 1-2 tsp cinnamon
  • 1/4 to 1/2 cup of sliced almonds (or walnuts or pecans…doesn’t matter it was an addition I made to the recipe that added a nice crunch to the topping of the cobbler)
  • 1 stick of melted butter (see that was pretty southern of me)

Dump the peaches (don’t drain, add with juices) in a pan and cover with cake mix (make sure to evenly distribute/coat the peaches because this will ensure even cooking and even soaking up of canned juice). Then drizzle the melted butter & sprinkle the cinnamon/brown sugar/nut mixture last on top.
Bake at 350 degrees for 25-30 min or until golden brown. (I ended up doing mine for 35 min because I wanted the top to crisp up some more so just keep and eye on it & you be the judge on how soft you want it)

Serve a la mode with a scoop of your favorite vanilla ice cream or just dollop with some whipped cream to keep as a warm dessert.
photo

Check out our Instagram to see the final product! So tasty!

Happy Eating, XO.

Apple Galette

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Oh so you bought a pie crust package for that quiche recipe and don’t know what else to do with the other pie shell? Easy! Make an apple galette. What is a galette? Think: mash up of a pie and a tart with less dough. Just fold over the edges of the crust, and there you have it! Also, note this galette can be made with peaches &/or plums if you’re using fresh summer fruits.

Ok so here it is:

  • 3 apples peeled, cored, and sliced (use any kind, but if you insist on being hand held I’d use gala apples)
  • 1tbsp of all-purpose flour
  • 3 tbsp of granulated brown or white sugar (granulated just means not powdered, its the same kind you use in your coffee, relax)
  • 1 tbsp fresh lemon juice (can’t stress enough that quality of ingredients is what makes food go from good to great, use the bottle stuff & you will taste the difference)
  • 2 tsp cinnamon
  • 1 tbsp melted butter (unsalted, duh)
  • 1 pie shell

Preheat your oven to 350 degrees. Take all the ingredients other than the pie shell and mix in a bowl. Lay pie dough on flat sheet pan, pour mixture in center of dough round and fold in the edges of the pie shell. Note the center will remain open, you are not folding or sealing the dough, but merely curling the edges inward (see photo). Bake for 30 minutes or until edges are golden brown, let cool & serve.

Although this is meant to be a dessert, miss bougie would suggest to serve thin slivers of the galette with a cheese platter (inclusive of brie, gorgonzola, goat cheese) as a cocktail hour appetizer.

apple%20crostata

 

Happy Eating, XO.

Fall Favorite

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Ok so we are OBSESSED with alliteration. Make sure you are sitting down (weird if you are standing at your computer but anyway I digress)….its only TWO ingredients….stop. Seriously. OK go.

Pumpkin Muffins

  • 1 can (15 oz.) of pumpkin (no not a can of pumpkin pie mix, just good old pumpkin).
  • 1 box of spice cake mix (original recipe calls for regular cake mix and then it had a list of ingredients to add such as: cinnamon, nutmeg, etc. and then my laziness prevailed when I saw the pre-made spice cake mix at the grocery store).

Mix, if it is too thick (which it will be pretty dense, but if you need to loosen it up I have added a tbsp. of milk before, but it really isn’t needed). Pour in pre-greased muffin tins and bake at 350 degrees for 30 minutes.Note an overwhelming amount of guilt pours over me because this recipe is too damn easy, so I have topped the muffins with a sprinkle of brown sugar and sliced almonds for a “fancy pants” feel. Oh and feel free to keep these items on hand since neither is perishable. Anyway, enjoy you underachieving bums!

Happy eating, XO