Mmmmm....Shrimp

Shrimp Salad-Stuffed Tomatoes

Hollowed-out tomatoes were the secret to elegant lunches in the '50s - and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations. You can also stuff these tomatoes with Bacony Barley Salad with Marinated Shrimp or Curried Tofu Salad.

Ingredients

• 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
• 1 stalk celery, finely diced
• 1/4 cup minced fresh basil
• 10 Kalamata olives, pitted and finely chopped
• 1 medium shallot, minced
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon white-wine vinegar
• Pinch of freshly ground pepper
• 4 large ripe tomatoes, cored

Directions

Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.

Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Tomorrow be prepared because I'm researching my Kabobs ! :)

XOXO

Brownie Batch Number Seven

Chocolate Brownie Crunch

Recipe courtesy The Neely's

Ingredients

• Butter, for greasing pan
• 1 (21-ounce) box brownie mix
• 3 large eggs
• 10 chocolate-caramel covered wafers
• Ganache, for brownie topping, recipe follows
• Whipped topping, recipe follows
• Fresh raspberries
• Chocolate shavings

Directions

Preheat oven at 350 degrees F.

Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.

Top with ganache, whipped topping, raspberries, and chocolate shavings.

Ganache:

• 2 tablespoons light corn syrup
• 4 ounces semisweet chocolate, chopped finely
• 1/2 cup heavy cream warmed

Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.

Whipped Topping:

• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons cognac

Whip the heavy cream, adding the sugar and cognac.

foodnetwork.com

Brownie Batch Number Six

One of my Favorites....

Cookie Brownies

This recipe allows for many alterations of your own.
This could possibly be the easiest party treat ever.
So if your in a pinch and you need a fast treat for a get together or just a snack.....
then this is the best thing for you :)

Level: Simplest.

Basically the only thing you need is a package of your favorite brownie mix and a package of your favorite cookie mix :)
This allows for many different kinds of treats........

Lets say we're just making a traditional fudge brownie and chocolate chip cookie mixture.

Make the brownies as directed on the package and spread evenly throughout a 9x13 inch pan.

Then proceed to make the cookies as directed and plop large*** portions of the batter throughout the pan of brownie mix......

The final result should appear as 6-8 large**** cookies amidst the pan of brownie mix......

Bake the brownies as directed on their box and watch the cookies carefully as the time winds down.

The cookies should finish golden brown and the brownies warm and gooey yet still cooked throughly :)

What can I say.....the best of both worlds with this dish :)

Brownie Batch Number Five

Coffee and Cookie Brownies

Ingredients

• 1 16.5 to 18-oz. pkg. refrigerated sugar cookie dough
• 2 eggs, lightly beaten
• 1 19.5 oz. pkg. milk chocolate brownie mix
• 1/2 cup cooking oil
• 1/3 cup cooled strong coffee
• 1 cup semisweet or bittersweet chocolate pieces

Directions

1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 13x9x2-inch baking pan; set aside.

2. In a large bowl combine the eggs, brownie mix, cooking oil, and coffee until just combined. Spread batter over sugar cookie dough. Sprinkle with chocolate pieces.

3. Bake for 40 minutes or until edges are set. Cool in pan on a wire rack. To serve, cut into bars. Makes 24 brownies.

Brownie Batch Number Four

Black and White Brownies

Ingredients

• 12 ounces semisweet chocolate, chopped
• 1/2 cup butter
• 6 eggs
• 1-1/2 cups sugar
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon vanilla
• 1 8-ounce package cream cheese, softened
• 6 tablespoons butter, softened
• 3/4 cup sugar
• 3 eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla
• 3 ounces semisweet chocolate, chopped
• 1 teaspoon shortening

Directions

1. In a small saucepan, combine 12 ounces semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until melted and smooth. Cool slightly.

2. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Butter foil; set aside.

3. In a large bowl, combine the 6 eggs and the 1-1/2 cups sugar. Beat with an electric mixer on medium speed until light and lemon-colored.

4. In a medium bowl, combine the 1-1/2 cups flour, the baking powder, and salt. Add flour mixture to egg mixture; beat until well mixed, scraping side of bowl occasionally. Gradually add melted chocolate mixture and the 1 tablespoon vanilla; beat well. Spread evenly in prepared pan; set aside. Wash beaters thoroughly with soap and warm water; dry beaters.

5. In another large bowl, combine cream cheese and the 6 tablespoons butter. Beat on medium speed until light and fluffy. Add the 3/4 cup sugar; beat until fluffy. Add the 3 eggs, the 2 tablespoons flour, and the 2 teaspoons vanilla; beat well. Carefully spoon cream cheese batter evenly over the chocolate batter.

6. Bake in preheated oven for 35 to 40 minutes or until cream cheese layer appears set in center when gently shaken. Cool in pan on a wire rack (center may fall slightly as brownies cool).

7. In a small saucepan, combine the 3 ounces chocolate and the shortening. Cook and stir over low heat until melted and smooth. Drizzle chocolate mixture over cooled brownies. Let stand until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Store leftovers in refrigerator. Makes 32 bars.

8. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Brownie Batch Number Three

Chocolate-Caramel Bars

Ingredients

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup butter
• 1 14-ounce can sweetened condensed milk
• 2 teaspoons vanilla
• 20 vanilla caramels, unwrapped
• 2 tablespoons milk
• 1 cup milk chocolate pieces or semisweet chocolate pieces

Directions

1. Preheat oven to 350 degrees F. For crust: In a medium bowl, stir together flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9x2-inch baking pan. Bake for 15 minutes.

2. Meanwhile, for filling: In a small bowl, combine sweetened condensed milk and vanilla.

3. Bake for 25 to 30 minutes more or until filling is set. Cool in pan on a wire rack for 10 minutes.

4. Meanwhile, in a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted. Drizzle caramel mixture over filling. Sprinkle with chocolate pieces. Cool completely. Cut into bars. Makes 24 bars.

bhg.com

12 days of Brownies <3

Everyone Loves Brownies

Toward the end of every summer I begin to dread returning to school. Especially this year in the sense that I have faced some rather unfortuante roommmate issues, much beyond my control. In the awful feeling that school is ready to resume I begin to think of the next time I will be home, CHRISTMAS ! Which just happens to be my FAVORITE time of year ! Aside from that wonderful feeling in the fall when the trees are impecable and the apple pie, strusel and cobbler fills the air........
Treats of all kinds just tend to consume me....... And sharing some of my favorite recipes with fellow bloggers is super fun ! So due to the onsetting of the dreaded school feeling I have prepared a fun Christmas/Summer twist !
I LOVE the 12 days of Christmas.......... So instead because it is August and I'm just feeling very Christmasy*** I have decided to share with you

The 12 days of Brownies !!!!
1. because everyone LOVES brownies
2. because everyone deserves to indulge in sinful treats once in a while. and
3. WHo doesn't LOVE to bake !

Brownie Batch Number One
Chunky Path Brownies

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1 cup water
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk
• 1-1/2 teaspoons vanilla
• 3 cups tiny marshmallows
• Chocolate Topper or Chocolate-Peanut Topper

Directions

1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil up over the edges of the pan. Grease foil; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

2. In a medium saucepan, combine butter, the water, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove pan from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute more (batter will be thin). Pour batter into prepared pan.

3. Bake in the preheated oven about 25 minutes or until a toothpick inserted in the center comes out clean.

4. Sprinkle marshmallows over hot brownies. Top with Chocolate Topper or Chocolate-Peanut Topper. Cool in pan on a wire rack.

5. To serve, remove brownies from pan by lifting foil. Place on cutting board; cut into bars. Makes 48 brownies.

Chocolate Topper: In a medium saucepan, combine one 12-ounce package semisweet chocolate pieces, 1/2 cup whipping cream, and 1/4 cup butter. Cook and stir over medium-low heat until melted. Drizzle over brownies.

Chocolate-Peanut Topper: In a medium saucepan, combine 1-1/3 cups semisweet chocolate pieces, 1 cup creamy peanut butter, and 3 tablespoons butter. Cook and stir over medium-low heat until mixture is smooth. Drizzle over brownies. Sprinkle with 1 cup chopped dry roasted peanuts.

TO STORE: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

XOXO

Heaven...

Frozen Chocolate Cookie Cake

Recipe adapted from Sandra Lee Semi-Homemade Desserts

Ingredients

Ganache and Filling:

• 1/2 gallon cookies and cream ice cream, softened
• 1 cup heavy cream
• 1 (12-ounce) bag semisweet chocolate morsels

Cake:

• Butter, for pans
• Flour, for pans
• 1 (18.25-ounce) box devil's food cake mix
• 1 1/2 cups water
• 1/2 cup vegetable oil
• 3 eggs

Directions

Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.

Preheat oven to 350 degrees F.

Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.

While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.

Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

TRY THIS !

Absolutely Delish ! I was watching Paula's Party last night and she made this, it looked so fabulous I had to try it, so I made it for dessert tonight and I will tell you, between 5 people, yeah only 5 !
the entire thing was gone in like 2 hours !
Really Try It, it's that good :)

Chocolate Bread Pudding

Recipe courtesy Paula Deen, 2007

Serves:
8 to 10 servings

Ingredients

* 1 loaf French or Italian bread, cut into cubes (about 15 cups)
* 3 cups milk
* 1/3 cup heavy cream
* 1/4 cup coffee flavored liqueur
* 1 cup sugar
* 1 cup packed light brown sugar
* 1/4 cup cocoa powder
* 1 tablespoon vanilla extract
* 2 teaspoons pure almond extract
* 1 1/2 teaspoons ground cinnamon
* 6 eggs, lightly beaten
* 8 ounces semisweet chocolate chips
* Pecan Rum Flambe Sauce, recipe follows

Directions

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish fill with bread cubes.

In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.

In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.

Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.
Pecan Rum Flambe Sauce:

1 stick butter

1/2 cup brown sugar

1/2 cup chopped pecans

1/4 cup dark rum

In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the alcohol cooks out, the flame will die down. Serve over chocolate bread pudding.

XOXO MMmmm

Joy to my Cupcakes

Well if you know me you know I love cupcakes, and if I have an opportunity to make them I jump at it, so I'm going to a Christmas dinner party Sunday night and I wanted to make fun Christmas treats for the after party, now I have hundreds of cookies left -not kidding- haha---but I wanted to make maybe a taco dip, fruit dip, this new potato onion cheese dip I found absolutely divine ! (I'll give you that recipe later)

But I decided to make some cupcakes as well and wanted to make some snowmen :) I've made may snowmen cupcakes in the past but I wanted them to be extra cute this time:) I found this recipe because I love love love almond so I'll make these cupcakes....

Almond Cupcakes
1/2 c butter, room temp
2/3 to 1 c sugar( depends on how sweet you like it)
3 eggs
1/2 tsp vanilla
1 tsp almond
zest of one small lemon
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 c milk
Beat butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla and almond extracts and lemon peel. Mix flour, salt, and baking powder, stir in and then beat in milk.
Pour into lined muffin cups and bake 18-20 minutes at 350. cool

Cream Cheese Almond Frosting

8 oz cream cheese room temp
4 tbs butter
3 c confectioners sugar
1 tsp almond
1/2 tsp vanilla

beat butter and cream cheese together until mixed. Add rest of ingredients and beat until fluffy. Add a little cream if needed to get the right consistency. Use to frost cupcakes

and decorate them like this I believe :)
..............

to build/construct these cute little fellows you will need to:
*make your cupcakes two sizes, some in normal muffin/cupcake pans
and some in the smaller pans that make the mini muffins,
*put the smaller one on top of the large cupcake attaching it by frosting the bottom of the small one
*then frost your cupcakes as you wish- with the frosting above or your own
*cover both balls with coconut
*stick a big marshmellow on top for the head :)
* two pretzels or chocolate liccorice for arms-chocolate liccorice is gross to warn you so i use pretzel stix :) haha- some ppl use cinnamon stix but you can't eat those so i don't
* then an upside down reeses cup for a hat
*cinnamon drops for buttons or chocolate chips I like sometimes :)
* then decorate their little faces however you wish :)
These are an excellent crowd pleaser and BIG hits with the little ones :)
Have Fun :)
Happy Holidays
XOXO
MissSweetTreats <3

Bring on the Bacon !

Sooo delicous---PERFECT for a party dish-- Excellent finger food-
and so fast and easy to make :)

All you need is lettuce, tomatos, sour cream, nice juicy bacon, and little bread bagettes

You need to chop/shread the lettuce
dice the tomatos
fry up that wonderful bacon and chop it into small pieces
find a nice big plate
plop lots of sour cream in the middle
surround it with lettuce all around the edge of the plate
top lots of tomatos on the sour cream
the bacon goes on top of that
then line the edge of the plate with your bagettes
WONDEROUS !

Your Set :)

XOXO
Meghan

BLOGGER REUNION !!!

Hi All,
Thanksgiving!!!!
Had a wonderful Turkey Day !! Hope you all did too :)
Started off with baking numerous delicious pies--- so good!
and of course the Macy's parade :) Tradition for sure !
Enjoyed the 3 F's (Family, Food, and Football) very much !!!
all the cooking and baking and then shopping on top of it made for one CRAZY WEEKEND---
so much happened in my few days away from BloggaLand !!!!

But, speaking of Thanksgiving Cooking we had fried turkey this year--
I was quite sceptacal at first spiting witty comments in my initial disgust about just eating at McDonalds-- America is fat enough and then we take a tradition of home cooked turkey through it out the window and FRY POOR OLD TOM ! UGH
I'm saddened to say I've been dragged to the dark side, because the fried turkey was AMAZING !
Literally melted in your mouth-- as with all my other family recipes I can't let you have this one either :( But if you can get enough info from this---give it a try for Christmas :)
the turkey was injected with a creole butter seasoning (which combined is like a cajun but not to spicy buttery flavor of deliciousness)
and then Tom was rubbed down heavily with a garlic and herb spread-- also fantastic :)
Well let me tell you after all these fabulous flavors were put together and then fried-- I just have to tell you-- one of the best turkeys I have EVER tasted :)

Happy Monday to all -- Don't forget about Cyber Monday -- so kick back with some left-overs in your easy chair and shop shop away :)
Get Shopping <3

XOXO
MissSweetTreats <3

Happy Monday

I was in NYC Friday and I happened to order some beer battered apple and onion rings at a cafe we stopped at-- which is strange because i just recently watched an episode of Giada at home on the Food Network and she showed us how to make these- so when i saw them on the menu I had to order them :)
SOOOO GOOD !
And so simple to make

Beer Battered Apple and Onion Rings


XOXO
Happy Baking
MissSweetTreats <3

Hey Y’all!

It's Paula Deen :) I just love this woman- excellent cooking-rockin personality- sweet as sugar and just a riot to watch and listen to....the thing I really love about Paula is the fact that she just LOVES food- its not about the fat and calories its about creating an excellent meal !
Paula has an amazing story and I'm sure many of you have heard it before, but here's a snipet :)

You know, I meet so many wonderful people everywhere I go that are willing to share their life story with me, that I want to share a little bit of my story with all of you. Of course, there’s more in my new memoir – It Ain’t All About the Cookin’ – but, for now, I hope you pull up a chair and visit with me here for a while!

Everyone has a beginning, and mine really starts in my Grandmother Paul’s kitchen. I promise you, she knew everything you ever needed to know about making the perfect Southern meal. Every day I was amazed at all the things she knew and shared with me – cooking techniques, tips, secret recipes, and, most importantly laughter, life lessons, and love! Of course I didn’t know it at the time, but those would be the things that would always pull me through.

Following this carefree and wonderful time in my life, I graduated from high school, and married my high school sweetheart. Like all young people, nobody could tell me anything at the time, and I set out believing I’d be the perfect wife and mom and he’d be the perfect husband and father. Well, needless to say, that’s where things started to turn. First, there was the sudden and heartbreaking death of my beloved father, followed by the loss of my sweet mom just a few short years later – when our mom died my little brother Bubba was only 16, I was 23, and had two little babies of my own to raise. Everything that held me together was gone, and I truly didn’t know where to turn and felt frozen in my tracks. I managed through the next decade or so, but again things took a major turn for the worse when my husband announced one day he had taken a job in Savannah. I was 40 years old and was having such severe panic attacks that I literally could not leave my house, becoming a prisoner in my own home.

But, you know – things happen for a reason, and one day it just dawned on me: I was going to take control of my life and my destiny! So, I decided to do what I do best – taking a lesson straight from Grandmother Paul – and started The Bag Lady. With $200 and the help of my boys, the real adventure began. Of course you can read The Lady & Sons history page, but from the beginning we were blessed with faithful patrons that have become like family to us that allowed us to blossom. Our bag lunch delivery and catering service turned into a full-service restaurant and we went from leasing a place at the Best Western hotel to our very own place downtown.

During that time I’ve had my first cookbook “discovered” and more published, had the honor of receiving the “International Meal of Year” designation by USA Today, of having not one, but two of my own shows on the Food Network, and opened up another restaurant – Uncle Bubba’s Oyster House - with my little brother Bubba. And, guess what? I’ve even been star-struck myself appearing on the Oprah Winfrey show and meeting Oprah herself!

All of my dreams really are coming true. I’ve married my soul mate, Michael Groover – gaining a whole other extending family with Anthony and Michelle in the process, managed to raise two wonderful and successful boys, Jamie and Bobby, and created a wonderful career by doing what I love best. And, the icing on the cake? The birth of my first grandchild, Jack, in 2006.

But, you know what, none of this would have happened if I hadn’t of taken the good with the bad, embraced both the heartache and joy, and taken control of my life when I thought it could not have gotten worse. Most of all, during good times and bad, I’ve had the love and support of family, friends, and you – my fans. From my heart, I always wish you love and best dishes, from my kitchen to yours. And I can’t wait to continue the adventure with you!
(Courtesy of pauladeen.com)

Along with Paula's story I give you 2 of her best recipes chosen by the fans....

The Lady's Cheesy Mac
and
Baked French Toast Cassarole

Happy Baking :)
XOXO
MissSweetTreats<3

Perfect Pumpkin Pie

Just in time for Halloween..........I absolutely Love this Recipe :D

Cook Time: 55 Minutes

Ingredients:

• 1 cup pumpkin pureé, canned or fresh cooked
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3 eggs, slightly beaten
• 1 cup half-and-half
• 1 9-inch pastry shell, unbaked

Preparation:

Combine pumpkin, sugar, salt, and spices. Add beaten eggs and half-and-half. Blend well. Pour pumpkin mixture into prepared pie shell. BAke at 450° for 10 minutes. Reduce heat to 325°; bake 45 minutes longer, or until a knife inserted in center comes out clean.


MMmmmmm
Enjoy :D
MissSweetTreats <3>

Caramel Crunch Apple Pie

If you love caramel apples in the fall and can't get enough Apple Pie then try this one out---its delicious- but- my personal trick is to sprinkle toffee crunchies on top--- FABULOUS !

INGREDIENTS

• TOPPING:
• 1/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tablespoons butter or margarine, softened
• 1/2 teaspoon ground cinnamon
• PIE:
• 6 cups peeled, sliced baking apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 (9 inch) unbaked pastry shell
• 28 caramels
• 1 (5 ounce) can evaporated milk

DIRECTIONS

1. Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400 degrees F for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 degrees F for 10 minutes. Reduce heat to 375 degrees F; bake for 35 minutes or until apples are tender.
2. Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

<3>

XOXO
Happy Baking
let me know how it turns out :)
Miss Sweet Treat <3

Mmmm Fall is Here......

and that means Pumpkin Pie.... a perfect fall dessert, but this one takes the cake ! Or the pie I guess haha... its phenomenal!!!! The candied hazelnut topping is amazing and it fills your home with that beautiful smell of fall that I love sooo much !

INGREDIENTS

Crust:
2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
3/4 cup cold butter, cut into 1/2-inch cubes
1 teaspoon vinegar
5 tablespoons ice water, or more if needed

Filling:
1 (15 ounce) can pumpkin
3/4 cup light brown sugar, packed
2 teaspoons pumpkin pie spice
2 tablespoons flour
3 eggs, beaten
2 tablespoons Frangelico liqueur (optional)
1/2 cup sour cream

Candied Hazelnut Topping:
2 tablespoons flour
1/4 cup light brown sugar, packed
1 tablespoon Frangelico liqueur (optional)
3 tablespoons cold butter, cut into 1/2 inch pieces
1/2 cup hazelnuts, peeled and chopped
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DIRECTIONS
Crust: In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Press crumbs firmly on bottom and up sides of a 9-inch pie plate.
Filling: Preheat oven to 375 degrees F. In a bowl, stir together pumpkin, brown sugar, pumpkin pie spice, flour, eggs, Frangelico and sour cream; mix well. Pour into pie crust, fold narrow strip of foil over edges of crust to prevent over browning; bake 30 minutes.
Meanwhile, make topping. In a bowl, combine flour, brown sugar and Frangelico. Cut in butter until crumbly. Stir in hazelnuts.
Remove foil from pie and sprinkle with topping. Bake 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on a wire rack.

Recipe courtesy of allrecipes.com

Xoxo
Happy Baking :)