S'more Crescents

This is a very quick, sweet treat.  That is sure to be a hit with kids and adults alike.  

Ingredients
1 can of crescent roll dough
8 t of chocolate chips
1/4 cup of mini marshmallows
1 T of sugar
1 t of cinnamon

Preheat your oven to 375 degrees. Spray a large cookie sheet with non-stick spray.

Roll out the crescent dough and tear into triangles.

On the larger end of each triangle add a teaspoon of chocolate chips and about 3 to 4 marshmallows.  Roll each triangle from the large end toward the tip. Tuck the ends under to form a ball.  Set each ball on the cookie sheet.  

Combine the cinnamon and sugar in a small bowl and stir.  Sprinkle the cinnamon-sugar onto the tops of each crescent roll.  

Cook for 10-12 minutes.  Serve and enjoy.  

Cranberry Clementine Cake with a Sugar Glaze

Happy Thanksgiving!!

Ingredients
1 box of butter golden cake mix
3/4 cup of chopped cranberries
3/4 cup of chopped clementines (about 3)
1/2 powdered sugar
1 T of milk
1/2 t of vanilla extract

Preheat your oven to 350 degrees.  Use vegetable spray to coat two loaf pans (you can choose to use 8x8 pan, 9x9 pan, or make these into cupcakes).

Follow the directions on the cake mix box to create the cake base.  You will typically use water, eggs, and butter, but the exact amounts may vary by brand.  Use your mixer and combine until smooth, about 4 minutes.


Chop up the cranberries and clementines into bite-sized chunks.  Fold the cranberries and clementines into the cake batter.

Pour the mixture into the two loaf pans and bake for about 35 minutes.  The top should be golden and the middle should be firm.

Let the cake loaves cool on a rack completely.

While the loaves cool, combine the powdered sugar, milk, and vanilla extract into a small bowl.  Stir the ingredients with a spoon until they are combined and smooth.  Drizzle over the top of the cake loaves.  

Eat within a few days or freeze immediately.

Cinnamon Sugar Personal Apple Pies

My secret ingredient...a little pumpkin butter.  You can check out my recipe on my blog for the "how to" on easy pumpkin butter, but if you are in a time crunch you could always substitute store bought apple butter in a pinch.  This makes six individual servings.

 

Ingredients

1 package of frozen puff pastry dough (comes in 2 sheets)

1/4 cup of pumpkin butter

1 T cinnamon

2 T sugar

1 large green apple (can use a red apple if you want)

First, let your puff pastry dough thaw for about 30-40 minutes.  You still want it to be cold so you can work with it, so if it gets to room temperature you need to put it back into the fridge. Preheat your oven to 400 degrees.  While you are waiting for your oven to heat up, combine cinnamon and sugar together and mix.

Unfold the puff pastry dough and flatten it.  With a knife, cut into thirds and then cut each third into half.  Take a fork and "dock" the dough.  This is important so your dough cooks evenly and doesn't puff too high during the cooking process.

Spread about a tablespoon of pumpkin butter on each puff pastry rectangle. The pumpkin butter should be a thin layer, so don't make it too thick. Foodie Tip:  Don't go to the edge of the pastry, so that you have room to crimp the pie together!

Slice up the apple into 1/8 inch (or thereabouts) slices.  You'll place about 3 to 4 slices of apple on each pie.   Sprinkle about 1/8 of a teaspoon of cinnamon sugar on top of the apples (add more if you feel like it).  

Now take out the second sheet of puff pastry and cut it into six pieces (as you did earlier) and place a piece on top of your individual pies.  With a fork crimp the sides (you can also do this with your fingers too).  Take a knife and cut a small "x" in the top of your dough to let air escape while cooking.  Sprinkle a layer of cinnamon sugar on the top, and place in the oven.

The pies are done in about 20 minutes.  Enjoy!