Apple Cream & Crumb Pie

FALL!!!  It is here and in full force at our house.

Mums, pumpkins and gourds, bushels of apples, boozy apple cider, crisp air, sweaters, warm colors speckling the trees, and pumpkin spice everything!  EEK!  I love it all!

But what better way to get in the Fall spirit than by making your house feel warm and cozy with the aroma of a warm apple pie cooling on your counter? Lighting that Autumnal scented candle just won't hold a flame (pun fully intended) next to this beauty of a pie.

Go put on your boots, crunch through those fallen leaves, and pick up some apples for the pie that your friends and family will be talking about for days.


Apple Cream & Crumb Pie
adapted from The Baker Chick

Preheat oven to 375º

Apple Mix:
- 5 cups tart apples (I used a combination of Cortland, Jonagold, & Mutsu)
- 4 Tbsp. unsalted butter
- 1 3/4 tsp. apple pie spice

Peel and slice your apples.  Cut slices into large chunks.  In a light bottom pan, melt and brown your butter over a medium heat.  Stir constantly and remove from heat once butter gives off a nutty aroma and you have brown butter bits.  Stir in your pie spice and then add apples.  Return to heat and coat your apples with spice and butter mix, cooking for 5-7 minutes until apples soften slightly.

Set aside.

Cream Mix:
- 1/3 cup brown sugar, packed
- 1/3 cup sugar
- 1/4 cup flour
- 1/4 tsp. salt
- 1 cup heavy cream
- 1 egg
- 1 tsp. vanilla paste (vanilla extract can be substituted)

In a large bowl, combine sugars, flour, and salt.  Be sure to break up any lumps.  In another bowl, whisk together cream, egg, and vanilla bean paste.  Slowly whisk cream mixture into your flour/sugar mix and whisk until smooth.

Set aside.

Crumb mix:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 4 Tbsp. cold unsalted butter, cubed

In a food processor, pulse the dry ingredients until combined.  Add cold, cubed butter and pulse until you have a sandy mix with pea-size pieces of butter.  Transfer to bowl and use fingers to create larger crumb pieces.  Place in fridge while you start to assemble your pie...

Using your favorite pie crust recipe, roll out crust into a 9 inch pie plate, trim, and crimp your edges.  Add your apple mix.  Slowly pour cream mix over apples.  Top evenly with crumb mix.

Place pie in your preheated oven, and if desired, place a cookie sheet on the rack directly below your pie to prevent an oven mess if your cream mix boils over.

Bake for approx. 45 minutes.  You should have a nice brown crust and crumb with your filling bubbling.

Place pie on a cooling rack.  Serve warm and a la mode if you desire!

Pumpkin Muffins with Brown Butter Glaze

Y'all, I don't wait for the leaves to fall and the air to turn crisp before I start making pumpkin goodies.  In fact, I started making pumpkin whoopie pies weeks ago.  Because you know what?  People are like me and they eat the stuff up no matter what the thermometer says.  It's delicious, so why wait?  I mean, unless you're waiting for your pumpkins to grow and ripen on the vine of course.  Otherwise grab a giant can of Libby's Pumpkin Purée and join me!

*These muffins are super moist, taste like pumpkin pie, and are great with or without glaze.  You can store them for a few days in a container (if they last that long!) and are perfect heated up in the microwave for just a few seconds.

Pumpkin Muffins
adapted from King Arthur Flour
makes approx. 24 large standard muffins

-1 c. canola oil
-6 eggs
-3 c. granulated sugar
-3 c. pumpkin purée
-1 Tbsp. pumpkin pie spice
-2 1/2 tsp. salt
-1 Tbsp. baking powder
-3 3/4 c. all purpose flour

Preheat oven to 350º.  Line muffin tins with tulip parchment cups if you have them, I ordered mine on Amazon, but I've also found them at Krogers.  Otherwise, use standard cupcake liners.  If you do, the recipe will make more than 24-feel free to cut the recipe in half!

Beat together oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, & baking powder until smooth.  Slowly add flour and mix until flour is just blended in and no flour streaks remain.

For standard muffin liner, fill 3/4 full.  If you're using tulip cups like mine, fill to the top of muffin pan-the tulip cups support the extra rise.

Bake standard muffins for 20-25 minutes; ones in tulip cups 25-30 minutes.  Toothpick should come out clean.

As muffins cool slightly make your glaze...

Brown Butter Cinnamon Glaze
adapted from Martha Stewart

-1 stick unsalted butter
-2 c. powdered sugar, sifted
-1 1/2 tsp. vanilla extract
-1/4 tsp. cinnamon
-2-4 Tbsp. heavy cream (can use whole milk or such)

Over medium heat, melt butter in a light colored pan on stove.  Butter will melt, bubble and foam.  Stir as sediment collects at bottom to prevent scorching.  After 5-10 minutes, sediment and butter will start to darken and give off a nutty aroma.  Remove from heat once medium-light in color.

Transfer butter and brown butter sediment to mixing bowl.  Add sugar, vanilla, and cinnamon and whisk.  Slowly pour in heavy cream and whisk until you've reached your desired consistency.

Pour, scoop, or drizzle over warm muffins.  These would also be great brushed with butter and topped with cinnamon sugar.

Enjoy and join the rest of us pumpkin eating/drinking maniacs...

Found on a friend's Facebook.  Can't tell if he was poking fun at over zealous pumpkin lovers like myself.  Hmm.

No-Bake Pumpkin Pie with Maple Spice Cream

Okay, it's Thanksgiving time.  Do you ever stress about time management and limited oven space?  I always do.  How do people do it?  Turkey, sides, appetizers, rolls, and dessert!

I vote for less stress, more down time with family this year!  I vote for a No-Bake dessert!

I'm keeping it simple.  Simple and delicious.  And if someone complains that they want a traditional pie, tell them to make it on their own time and keep that extra slice for yourself!

No-Bake Pumpkin Pie with Maple Spice Cream
adapted from Serious Eats

Crust:
-Pre-made, store-bought Graham Cracker Crust

Filling:
-8 oz. cream cheese, softened
-1/2 c. granulated sugar
-1/3 c. dark brown sugar
-1 1/2 tsp. ground cinnamon
-3/4 tsp. ground ginger
-1/4 tsp. ground nutmeg
-1/8 tsp. ground cloves
-1 1/4 c. pumpkin puree (not pie filling)
-1 Tbsp. vanilla extract
-1 c. heavy cream

Maple Spice Cream:
-1 c. heavy cream
-3 Tbsp. maple sugar
-scant 1/8 tsp. of cinnamon, nutmeg, and cloves
-1/8 tsp. maple extract (optional for those with maple sugar)

In a large bowl, cream together cream cheese, sugars, and spices until well blended.  Stir in pumpkin and vanilla until incorporated into creamy mixture.

In the bowl of a stand mixer (preferably a chilled metal one) using the whip attachment, beat 1 cup of heavy cream from low to high until stiff peaks form.  Fold whipped cream into pumpkin cream mixture until no white streaks are visible.  Pour filling into your pre-made graham cracker crust.  Place in fridge while you make spiced cream.

To make spiced cream, use the same unwashed metal stand mixer bowl.  Add heavy cream, maple sugar (sub granulated if you have none) and spices.  Place bowl in fridge for 30 minutes.  Remove and start whipping on low, and as you increase speed add the maple extract.  Start with as little extract as possible and add up to 1/8 tsp. depending on your taste.  Whip until stiff peaks form and spread on the top of pie.

Refrigerate for at least 3 hours.  Garnish with cinnamon sticks, maple sugar, or cinnamon if desired.

Now go enjoy some time with family and friends!  And try not to stress too much!

Caramel Apple Bars (Yay, it's Fall!)

This is absolutely my favorite time of year.  Favorite.  Cardigans, cool breezes, the smell of leaves and bonfires.  But mostly, I love the food.  Pot Roasts and Football Dips.  But being the baker I am, I adore all the variety of  desserts that I can fill with apple, pumpkin, cinnamon and maple goodness.  I broke into my pumpkin stash early this year and started offering fall goodies at the farmers market as soon as just the hint of cooler weather came my way.  "Cool" being the 70's, but that feels like fall after the hot and humid streak we'd had.

I'm sure I'll be sharing some pumpkin treats later, but now, let's talk about these Caramel Apple Bars.  They're like an apple crisp that you can eat without the fork/spoon.  But perhaps more delicious than apple crisp because of the crust and caramel layer.  And if nothing else, making these makes your house smell A-MA-ZING.  No expensive candle can compare.

Caramel Apple Bars
adapted from The King Arthur Flour Cookie Companion


Crust:
-1 c. brown sugar
-3/4 c. unsalted butter, softened
-1 tsp. apple pie spice
-3/4 tsp. salt
-1/2 tsp. baking soda
-1 c. flour
-1 c. pecan meal
-2 c. old-fashioned oats

Filling:
-21-28 oz. diced apples (pick a tart variety) or 3-4 cups
-1/2 tsp. salt
-1 tsp. apple pie spice
-1 tsp. vanilla bean paste or vanilla

Topping:
-10-12 oz caramel candies
-3 Tbsp. milk
(or I used 12 oz Peters Caramel with 2 Tbsp. milk)

-Peel and dice apples.  Add spice, salt and vanilla.  Stir and set aside.

-Preheat oven to 400 degrees.  Line a 9x13 pan with parchment paper or aluminum foil, coat with non-stick cooking spray.

-In bowl of stand mixer, or in a medium size bowl, beat together brown sugar, butter, apple pie spice, salt, and baking soda until blended.  Stir in flour, pecan meal, and oatmeal until the the mixture is combined and crumbly.  Set aside a heaping 1 cup of the crumbs.  Press the remaining crumbs into the bottom of your prepared pan.

-Spread apples over the top of your crust

-In a microwave-safe bowl, add caramels and milk.  Microwave in 30 second intervals until the caramel is smooth and creamy.  Pour evenly over apples.

Add your reserved crumbs.  

Bake the bars 35-40 minutes.  The caramel should be bubbly.  Remove from oven and cool completely.  Cut into bars and enjoy them as that warm fall feeling takes over!

P.S.- As soon as I can figure it out, I'm adding a print option.  Won't that be exciting?!  And don't forget to "Like" Cookie Crazed Mama on Facebook.  I love being "Liked"!

The Dark Side...for a Butter Lover

If you look in my fridge, at any point, there will always be more than a pound of butter.  I actually start to panic if I'm running low.  Does that mean I have a butter "problem"?  But, for awhile now I've been thinking about trying a vegan goodie just to see what it would be like - experience the thrill of leaving my staple baking items behind me.  A good source of inspiration came from our neighbor store at Dream Dinners, the Zig Zag Gallery.  Besides the fact it is an ultra hip store, where you can always find a unique gift, the owner Kim (love the name) is a vegan.  For almost a year now, I have trolloped over with my butter-filled goodies for all the non-vegans.  I finally decided it was time to include everyone.  I get to expand my baking horizons and make everyone happy?!  Why haven't I tried this sooner?

Vegan Pumpkin Spice Cupcakes with "Cream Cheese" Frosting
adapted from Kitchen Corners

-1/2 c. organic coconut oil
-1 c. organic brown sugar
-1/2 c. apple butter (no sugar added) or applesauce
-1 c. pure organic pumpkin puree
-1 tsp. vanilla extract
-2 c. unbleached flour
-2 tsp. baking powder
-1 tsp. baking soda
-1/2 tsp. salt
-1/4 tsp cinnamon if using apple butter, 1 tsp if applesauce
-1/8 tsp fresh ground nutmeg, up to a half tsp. if applesauce
-1/2 c. soy buttermilk (add 2 tsp. cider vinegar to 1/2 c. soy milk & let curdle)

-Preheat the oven to 350 degrees.  Line cupcake pans with liners, makes 18 regular or 48 mini cupcakes (like mine).
-In bowl of stand mixer, cream coconut oil and sugar until light and fluffy.  (won't be as "fluffy" as butter and sugar gets).  Add apple butter and mix well.  Add the pumpkin puree and vanilla and beat until incorporated.
-In separate bowl, whisk together flour, baking powder, baking soda, salt and spices.
-Add the flour mixture and soy buttermilk alternately to the pumpkin batter, beginning and ending with the flour mixture.
-Scoop batter into prepared cupcake pans.  Bake regular size for 20 minutes.  Mini cupcakes for 12-15 minutes or until toothpick comes out clean.  Let cool in pan for 5 minutes.  Cool completely before frosting.

"Cream Cheese" Frosting
adapted from About.com
-1/2 c. dairy-free margarine, such as Earth Balance, room temp.
-1, 8 oz. tub dairy-free cream cheese, such as Tofutti, room temp.
-4 cups organic powdered sugar, sifted (it will need it!)
-1/8 tsp. pumpkin pie spice

Optional Garnish:
-3 gingerbread graham cracker rectangles (seasonal item, can use regular or ginger snaps)
-sprinkle sea salt

-Crush graham crackers, spread on cookie sheet, sprinkle with salt.  Roast on top shelf in 350 degree oven for 5-10 minutes.
-Sift together pie spice and powdered sugar.
-In bowl of a stand mixer, cream together margarine and cream cheese.  Slowly beat in powdered sugar, increase speed once sugar is incorporated and beat until light and fluffy.
-Pipe or spread on cupcakes as desired.
-Sprinkle with crushed gingerbread graham crackers if desired.

I searched high and low for a vegan recipe that didn't freak me out.  I wasn't ready to purchase ingredients that would just take up space in my pantry;  If I'm being honest with myself, I'll never be a vegan.  The idea is beautiful, and it has to be an undertaking to do it the right way, so praise to them for all their effort!  Alas, this one came to me and the only thing I needed was the soy milk, Earth Balance and Tofutti.  I wasn't breaking the bank.  Plus I could use some of my leftover coconut oil from making these awhile back.

These are super yummy!  I would have never guessed these were vegan if I hadn't made them.  Very, very moist!  For all you butter lovers, just take a walk on the wild side and try these.  If you're vegan, try these and let me know how they compare to other cupcakes you've tried.

*Waves hand* "It is not the butter you seek"

It's the Great Pumpkin Hoarder, Charlie Brown!

If you came over and looked in my pantry, you might assume that I'm living on a diet of pumpkin.  My paranoia that there is a pumpkin shortage is bordering on insanity.  Why else would I buy no less than four cans every time I go to the grocery store?  Because I'm living in fear that it won't be there the next time I go!  What is Fall without PUMPKIN?!  Buy MORE!!!  Lord, help me.  Then the guilt sets in.  Now I must use this pumpkin.  At the end of the season I don't want to see pumpkin still in my pantry while another family goes without because I have it ALL.  So let me share some pumpkin deliciousness with you!  Please.  I need to balance my karma!

Pumpkin Butterscotch Blondies

recipe courtesy Smells Like Home

-2 c. all-purpose flour

-1 Tbsp. pumpkin pie spice

-1 tsp. baking soda

-3/4 tsp. salt

-1 c. unsalted butter, softened

-1 1/4 c. brown sugar

-1 large egg

-2 tsp. vanilla extract

-1 c. pumpkin puree

-1c. white chocolate chips

-1 1/2 c. butterscotch chips, divided

-Preheat oven to 350 degrees.  Line a 9x13 pan with foil.  Spray foil lightly with non-stick cooking spray.  In a medium bowl, combine flour, pie spice, baking soda, and salt.  Whisk together and set aside.

-In a bowl of a stand mixer fitted with paddle attachment, cream butter and then add brown sugar and beat at med-high speed until light and fluffy.  Beat in egg and vanilla until well combined.  Mix in pumpkin puree.

-With mixer on low speed, add dry ingredients until just incorporated.  Fold in white chocolate chips and 1 cup of butterscotch chips.  Spread batter evenly in pan and sprinkle with remaining butterscotch chips. Bake 35-40 minutes or until edges start to pull away from pan.  Transfer to wire rack and cool completely before cutting.

-Use the foil edges to lift cooled blondies from pan.  On a cutting board, peel foil from blondie edges, cut into squares.  Enjoy!

Oh yummy, yum, yum!  These have the best texture-moist, but not too gooey.  You have the contrasting texture and flavor pop of the chips.  It's the flavors of Fall in a little square.  You can free hand the measurement of the chips to your liking, if you want.  I somewhat followed the original recipe; I just added what I thought looked like a good batter/chip ratio.  I didn't, but you could also sprinkle the white chocolate chips on top to have a nice contrasting color.  If you have some pumpkin in your pantry or you're looking for a different way to use pumpkin other than in pie...make these!

Want more?  How about a perfect seasonal dip?

-8 oz. package cream cheese (regular or light), softened

-1/2 c. packed brown sugar

-1/2 c. canned pumpkin

-1/2 tsp. pumpkin pie spice or cinnamon

In a medium bowl, using a hand mixer, beat cream cheese, brown sugar and pumpkin at medium speed until well blended.  Add pie spice or cinnamon, and beat until smooth.  Cover and chill for 1 hour.  You can serve this with tart apple slices, graham crackers, gingersnap cookies, or whatever you think would pair nicely with this fluffy, Fall dip!

Pumpkin dip?  Apples?  A kid can't resist.

Maple Leaves, Please

I've been hoarding this recipe for several years.  It's a special cookie.  It's a labor of love.  And I only pull it out once the leaves start hitting the ground.  Because let's be honest, do you really want a maple cookie in any other season than fall?  Well, I don't anyway, and my maple leaf cookie cutter doesn't see any action till October.  And the action is short lived.  October and November only, then it's back in the storage bin.  Sad face.  So let's enjoy this wonderful cookie while we can!

Maple Cookie
adapted from Food Network

-2 sticks unsalted butter, softened
-1 c. packed brown sugar
-1/2 c. granulated sugar
-2 large eggs
-1 1/2 tsp. maple extract
-1/2 tsp. vanilla extract
-1/4 c. maple syrup (preferably grade B)
-4 c. all-purpose flour
-2 1/2 tsp. baking powder
-1/2 tsp. salt
-Heavy cream

Maple Glaze
1 c. confectioners' sugar
1/4 c. maple syrup (not sugar like the original recipe)
1 tsp. maple extract
1/4 c. unsalted butter

-maple sugar for sprinkling (optional)

In a medium bowl or bowl of stand mixer, cream the butter, then gradually add the sugars and continue to beat until light and fluffy.  Scrape down sides of bowl.  Add the eggs, extracts, and maple syrup until well combined.

Sift together flour, baking powder, and salt.  Slowly add flour mixture to wet mixture.  Beat until completely incorporated.  Turn dough out onto plastic wrap, divide dough into four even disks.  Individually wrap each disk and chill for at least 4 hours.

Preheat oven to 375 degrees.

Remove one disk at a time from fridge.  Set out 5-10 minutes before rolling.  Roll the dough out on a lightly floured surface, 1/4 inch thick.  With a cooke cutter of your choice, cut out cookies, and transfer to a parchment lined cookie sheet.  Brush the cookies with heavy cream.  Bake for 8-10 minutes.

Meanwhile, while cookies bake,  make the maple glaze.  Mix all the ingredients in a saucepan.  Stir over medium heat until it just reaches the boiling point.  As soon as cookies come out of the oven, brush the maple glaze over the top with a pastry brush.  Keep glaze on low heat.  Can be brought back to a higher heat and whisked if crystallization starts.  Sprinkle with maple sugar if desired.  Let cool.  Store in air tight container.  These are better the next day.

I'm actually not a huge maple fan.  Gasp.  And I've never actually heard anyone proclaim their love for maple, like say, one would about chocolate.  But these cookies are always a big hit.  Perfect with a cup of tea, for sure, and just a visual delight this time of year.

An Apple Bar a Day...

Ah life.  It's been crazy.  Let's just say, there have been places to go, a home to sell, and new things to do.  I've left my blog in the dust, and you too, my dear lone reader.  And I've been feeling guilty.  I wasn't sure if it would be right coming back after so long, but thanks to guilt trips from some (you know who you are) and sweet words of encouragement from others, here I am.  AND because it's cute, here's one of my reasons for being so busy...

The "excited for school" face.  I hope it never wears off.

Fall, Fall, Fall.  You're crazy if you don't love it.  Crazy.  It's just one person's opinion, but other than raking leaves, what's not to love?  If you haven't thought of a reason, then I'm going to give you just one. These scrumptious Apple Cristrudel Bars.  Wondering what "Cristrudel" is?  Its a made up word, thanks to your's truly.  I imagined these bars into existence, and had no idea what to call them.  And being the "original" character that I am, decided that since they seem to be similar in taste to an Apple Crisp and an Apple Strudel, why not combine the two into a Cristrudel?  Clever?  Probably not, but it works!  And these are serious yum in your mouth!

Apple Cristrudel Bars                                

Cookie Base:

-package sugar cookie mix

-1 stick unsalted butter, softened

-1 egg

Cream Cheese layer:

-8 oz. cream cheese, softened

-3.5 oz. marshmallow cream

-1/8 tsp. apple pie spice or cinnamon

Apple layer:

-4, medium-large Granny Smith apples, cored, peeled, and chopped (I prefer organic)

-1/2 tsp. salt

-1/2 tsp. apple pie spice or cinnamon

Caramel layer:

-10 oz. pre-wrapped caramel candies

-3 Tbsp. milk or cream

-sprinkle of sea salt (optional)

Crumb topping:

-1/2 c. brown sugar

-6 Tbsp. unsalted butter, softened

-1/2 tsp. apple pie spice or cinnamon

-scant 1/2 tsp. salt

-1/4 tsp. baking soda

-1/4 tsp. vanilla

-1/2 c. flour

-1 c. old-fashioned oats

-Preheat oven to 350 degrees.  Grease a 9x13 pan, line with aluminum foil, leaving foil hanging over the edges for easy bar removal later.  Spray foil with non-stick cooking spray.

-Using a stand or hand mixer, combine sugar cookie mix, butter, and egg in medium size bowl until well combined.  Press dough evenly into the bottom of prepared pan.  Using damp hands prevents sticking.  Prick dough evenly with fork.  Bake for 15 minutes.  Remove and let cool.

-Prepare apples.  Sprinkle apples, in a bowl, with salt and pie spice.  Toss to coat evenly.

-Using stand or hand mixer, combine cream cheese, marshmallow cream, and pie spice until creamy and smooth.  Evenly spread over cooled cookie crust.  An offset spatula works best.  Evenly distribute apples over cream cheese, gently press down.

-In a microwave safe bowl, combine unwrapped caramels and milk (or cream).  Microwave on 1 minute intervals for 3 minutes, stirring after each minute, then 30 second intervals until completely melted and smooth.  (Times may vary based on each microwave)  Drizzle caramel evenly over apples.  Very lightly sprinkle sea salt over caramel, if desired.

-Using a stand or hand mixer, in a medium bowl beat together brown sugar, butter, pie spice, salt, baking soda, and vanilla until well blended.  Stir in flour and oats until it resembles a moist, crumbly texture.  Evenly cover apple-caramel layer with crumb topping.  Bake 350 degrees for 35 minutes or until caramel is bubbling.  Longer if you want a browner, crisper crust.  Let bars cool completely before removing and cutting into squares.  Squares look best if they've been cooled, refrigerated, removed from pan and cut.

The nice thing about these bars are that the ingredients are simple, and if it seems like one too many layers for you, I'm sure if you decide not to do the cream cheese layer or the caramel layer they will still be delicious!  Just call them Apple Strudel Bars if you go with the cream cheese layer, no caramel or Apple Crisp Bars with caramel layer, no cream cheese!  But these are sure to put you in the Fall spirit-ready to break out those cardigans, sip apple cider and carve some pumpkins!  Look for more Fall inspired recipes soon...

Caught you!  This monkey makes baking difficult; good thing he's cute!