Apple Pie Roll Ups

I have mentioned time and time again how much I love Fall and especially Fall baking! This weekend I decided to try this simple recipe for "Apple Pie Roll Ups". This turned out wonderfully and they are super easy to make. I would suggest making these for the holidays or even for a tailgate! Check out the recipe below. Happy Monday!

Apple Pie Roll Ups:

Ingredients:

10 slices white bread

1 can apple pie filling

⅓ cup melted butter

½ cup sugar

1 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees.

2. Cut the crusts off your bread and roll each slice flat with a rolling pin. 

3. Combine cinnamon and sugar on a small plate.

4. Pour the apple pie filling onto a plate and chop it so the pieces are smaller. 

5. Put about 2 tablespoons apple pie filling on each slice of bread and roll up.

6. Dip each piece into melted butter (I poured a tiny bit of butter into a "butter dish" and just rolled in there) and then roll in the cinnamon sugar.

7. Place seam side down on a parchment lined pan and bake 15 minutes or until browned and crispy. 

8. Serve warm.

(original recipe found here)

Lots of Love,  Natalie

Ooey Gooey White Chocolate Rice Krispy Treats

Rice Krispy treats are extremely easy to make so I wanted to add a little something extra to make them different. I thought what better to add than white chocolate to make this recipe even more ooey and gooey! I would highly recommend trying this recipe out! 

Ooey Gooey White Chocolate Chip Rice Krispy Treats:

Ingredients:

3 tablespoons butter

4 cups JET-PUFFED Miniature Marshmallows

6 cups Kellogg's® Rice Krispies® cereal

1 1/2 cup White Chocolate Chips 

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Stir in White Chocolate Chips until completely coated.
4. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

(original recipe here without chocolate chips)

Lots of Love,  Natalie

Artifact Uprising

Last week I stumbled across this awesome new company called Artifact Uprising. They are a website that you can get your Instagram images printed or even get photo books made with all your images.  This site is pretty cool and I love the way the 25 prints I ordered turned out. They are printed on good quality cardstock and are big enough to really see all the details in the pictures. I would really suggest this to anyone who wants to save those memories that we all post on social media. I plan to put mine on my fridge, my desk, and start making some into a photo book! Check them out here!

Lots of Love,  Natalie

Nestle Toll House Chocolate Chip Pie

This past week I had Monday and Tuesday off from school before I started my very first 12 hour Clinical shift on the Trauma floor. I cannot explain how extremely nervous I was for that but it actually went very well! To relieve stress I like to bake or go running. I know those two things are polar opposites but those are just two of my biggest stress relievers and last week trust me I did both to try and relieve the stress and anxiety about my first clinical rotation. Anyway, I had promised last week when I posted a photo of this pie on Instagram that I would post the recipe for y'all! Well here it is! 

Nestle Toll House Chocolate Chip Pie: 

Ingredients:

1 unbaked 9-inch deep dish pie shell

2 large eggs

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup (6 oz) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Sweetened whipped cream or ice cream (optional)

Directions:

1. Preheat oven to 325 F.

2. Beat eggs in a large mixer bowl on high speed until foamy. 

3. Beat in flour, granulated sugar, and brown sugar. 

4. Beat in butter. 

5. Stir in morsels and nuts. 

6. Spoon into pie shell.

7. Bake for 55-60 minutes or until knife inserted halfway between edge and center comes out clean.

8. Cool on wire rack. 

9. Serve warm with whipped cream or ice cream if desired. 

9. Enjoy! 

*If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet: increase baking time slightly. 

P.S. Heads up because this pie is actually very sweet so I suggest having some vanilla bean ice cream to go with it! Also make sure to thaw the frozen pie shell completely. I did not do this and it made baking take a good bit longer. 

**original recipe here**

Lots of Love,  Natalie

Peach and Blueberry Greek Yogurt Cake

I promised there would be another Blueberry recipe this week, well ladies and gentlemen here it is. This dessert is full of summer flavor with fresh blueberries and peaches. The Greek yogurt makes this cake lighter and still just sweet enough. I will admit this was my first time baking with Greek yogurt and after this recipe turning out so great I will for sure be trying different recipes with Greek yogurt. Go ahead and give this summery recipe a try!

Peach and Blueberry Greek Yogurt Cake:

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 stick butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup Greek yogurt
• 2 peaches, sliced into wedges
• 6 oz blueberries
• 1 teaspoon granulated sugar

Directions:

1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
2. Sift flour, baking powder, baking soda, together into a medium bowl.
3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
4. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
5. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

Lots of Love,  Natalie

Weekly Favorites

Lots of Love, Natalie

Summer Blueberry Crisp

Blueberries are the perfect summer fruit. I have been loving them so much this summer that I will be posting another blueberry dessert recipe next week also! This "Summer Blueberry Crisp" is perfect for a summer night because it is extremely easy to throw together and takes only 45 minutes total from prep to table. This recipe is also gluten free which makes it just a little lighter but still heavy on flavor. Be sure to check out the recipe below and I hope to see you here again tomorrow. 

Summer Blueberry Crisp:

Ingredients:

1 cup old fashioned oats (use gluten free oats to make this gluten free)

1/2 cup almond meal

1/3 cup sliced almonds

1/4 cup maple syrup

3 tbsp melted coconut oil

1/2 tsp salt

5 cups fresh and washed blueberries

2 tsp freshly-squeezed lemon juice

2 tsp lemon zest

Directions:

1. Preheat oven to 350 degrees F.

2. Add oats, almond meal, almonds, maple syrup, coconut oil, and salt to a mixing bowl, and toss until combined.

3. Set aside.

4. Pour blueberries into an 8x8inch baking dish. 

5. Top evenly with lemon juice and lemon zest, and toss until combined and lightly coated. 

6. Sprinkle the oat crisp mixture evenly on top of the berries.

7. Bake for 35-40 minutes, or until the topping is crisp and golden and the fruit is bubbling. 

8. Top with vanilla ice cream or whipped cream and serve immediately.

Lots of Love,  Natalie

Homemade Orange Sweet Rolls

This past weekend Jay and I went to Cold Water, Mississippi to a friend's cabin. I thought what would be more perfect than some Homemade Orange Sweet Rolls for breakfast Saturday morning. I have had the Pillsbury brand Orange Sweet Rolls but have never tried to make them myself. Well turns out this recipe is not very hard but just a little time consuming since the homemade dough takes two and a half hours to rise but other than that it is fairly quick. An added bonus to this recipe is that you could make these ahead of time and put them in the fridge or freeze them for a few months. These would make a prefect Christmas morning breakfast treat! I hope you decide to try them out. The exact recipe I used can be found here. See you tomorrow! 

P.S. The recipe seems very complicated because there are a lot of steps but that is only because it is very detailed which makes them easy to make. 

Lots of Love,  Natalie

Red, White, and Blueberry Trifle

This Fourth of the July the dessert we made was this Red, White, and Blueberry Trifle. This dessert is super easy and looks very festive. The best parts about this recipe is that it requires no baking and can be prepared a day in advance. Check out this super easy recipe below!

Red, White, and Blueberry Trifle:

Ingredients:

1 Angel Food Cake

2 tubs of Whipped Topping

1 box Vanilla Instant Pudding plus milk

1 container of Strawberries

1 container of Blueberries

Directions:

1. Break or cut Angel Food Cake into pieces.

2. Place on bottom layer.

3. Mix pudding as directed on box, place in fridge to set.

4. Then fold in 1 tub of Whipped Topping.

5. Spoon over cake layer.

6. Then slice and add strawberries and blueberries on top of pudding.

7. Add a layer of Whipped Topping, about ½ the container. 

8. Then repeat layers.

9. Top with blueberries and strawberries.

10. Chill, eat, and enjoy!

Lots of Love, Natalie