Caramel Apple Bars

Friends,

I come before you today exhausted, disillusioned, and overall grumpy.

Why you may ask? Oh, nothing major, just the first Presidential Debate last night.

Can I tell you how tired I am of all of this? I will not mention who I plan to vote for, or what I think of each of the candidates, but I will tell you that I am so freaking tired of this hot mess.

I am tired of the hatred, the fear mongering, the pandering: all of it. No matter where I go, it's on the TV, the radio, in classrooms; I can't get away from it

If you are like me, and so absolutely tired of this overwhelmingly negative ordeal, I have the perfect prescription to brighten your mood.

Turn off the TV, the radio, close the blinds if you have to...tune it all out

Instead, listen to the chopping of apples, smell the scents of cinnamon, nutmeg, and allspice fill your kitchen; envision a warm, gooey apple crumble bar, drizzled with caramel sauce.

Taste; embrace the coziness and drift off into bliss.

Feel better? I know I do.

I'm not advocating to just avoid the whole election; it's an important part of our lives and deserves some of your time. But don't let it get you down.

Don't let it break up friendships, or families. Don't let it separate us as a nation. We are stronger than party politics. Maybe we just all need to make some of these Apple Bars and share them with everyone around us. Apples are American after all.

Sorry, I don't mean to preach. I just really really love these Apple Bars and they helped me through some frustrating moments this week. If you are also in need of a pick me up, these are the way to go.

Remember to enjoy the simple things in life.

Happy Baking My Friends,

Caramel Apple Pie Bars Lazily Adapted from TwoPeasandTheirPod

 

for the filling:

2 1/2 cups peeled, diced Granny Smith Apples
1/2 tbsp fresh lemon juice
1/4 cup flour
1/2 tsp cornstarch
1/2 cup sugar
pinch of salt
1/2 tsp cinnamon
pinch of nutmeg
pinch of allspice

for the crust:

1 1/2 cups flour
1/2 cup sugar
1/2 tsp baking powder
pinch of salt
pinch of cinnamon
1/2 cup cold butter, cut into slices
1/2 egg, slightly beaten (2 tbsp of egg)
1/4 tsp vanilla

caramel sauce for drizzling

1. Preheat oven to 375 degrees and grease a square 8x8 pan with cooking spray or butter.

2. For the filling: Place diced apples in a large bowl and toss gently with lemon juice. In a medium bowl combine flour, cornstarch, sugar, salt, cinnamon, nutmeg and allspice. Pour over apples and toss gently, making sure apples are well coated in mixture. Set aside while you make the crust.

3. For the crust/crumb topping: combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Cut the butter into the flour mixture using a pastry cutter, two knives, or your fingers, until the mixture is crumbly and no big lumps of butter remain.

4. Mix the egg and vanilla together and stir into flour mixture. The mixture will still be crumbly: that is ok. Press half of the dough into the bottom of the prepared pan.

5. Spread apple topping mixture evenly over dough. Drizzle with about 1/3 cup caramel sauce (I used storebought). Then top with remaining crumbly mixture, spreading evenly.

6. Bake at 375 for 30-45 minutes or until top becomes golden brown. Let cool in pan completely before cutting into bars, drizzling with more caramel sauce, and serve.

Chai Spiced Sugar Cookies

Friends!

I have big news!!

I met someone who knew me from my blog!!

He came to baking club last Friday and after introducing himself, said to me "Hey, you're that girl who writes On Sugar Mountain right?"

I almost died of excitement right there. I thought perhaps someone had mentioned to him that I blog, but then my VP told me he had been in the back baking cupcakes and talking about my Red Lobster Biscuits and had no idea I was the head of the club.

Life is good.

So I believe it's time to celebrate, and I see no other way than to whip up these comforting Chai Spiced Cookies and scarfing down as many of them as possible, with or without a Chai Tea Latte.

Whether you've had a bad day and need a pick me up OR have had a great day and believe you deserve something awesome (which you totally do, good day or bad day) these cookies will definitely hit the spot.

I have to admit I was a little concerned about adding black pepper to the range of spices, but the cookies come out wonderfully warm and spicy without any trace of just "pepper" flavor.

Other than pepper you've got ground ginger, allspice, and once again my vietnamese cinnamon. I can never find cardamom so I just threw in equal parts of the other spices to make up for it and no harm done.

I loved how this recipe incorporates the spices into the cookies. Instead of just rolling the cookies in a sugar spice mixture, you first mix all of the spices and all of the sugar for the recipe in one bowl, and reserve a smidge for rolling, and then beat the rest of the sugary spicy mixture with the butter. I find that it really incorporated the flavors into every bite of the cookie.

Mmmmm cookies.

These cookies are best eaten the day of when they are still pillowy soft and warm from the oven, but if you keep them in a tupperware they will stay for a few days.

You know, in case you aren't like me and can't eat dozens of cookies in one day.

I hope you are all have fantastic weeks as well! If not, spend some time in the kitchen with these Chai Cookies. You can use your hands to mix the dough, and I find kneading cookie dough to be one of the best stress relievers out there.

Right after eating said cookie dough instead of baking it.



Happy Baking!

Chai Spiced Sugar Cookies Via MyBakingAddiction

1 3/4 cups white sugar
2 1/2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cardamom (or just more of the other spices if you can't find it)
1/2 tsp ground allspice
1/4 tsp ground black pepper
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1 egg
1/2 tsp vanilla

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. In a large bowl whisk together sugar, cinnamon, cardamom, allspice and black pepper until evenly incorporated. Reserve 1/4 cup of this mixture in a small bowl for rolling the cookies.
3. In a separate bowl, combine flour, baking soda, baking powder, and salt.
4. Cream butter and sugar-spice mixture until light and fluffy, then beat in egg and vanilla. Add flour mixture to butter mixture, mixing until well incorporated. (use clean hands if necessary!)
5. Scoop out about 2 tsp of dough, roll into ball, and roll in reserved sugar-spice mixture. Place on prepared baking sheet, leaving about 1/12 inches between cookies for spreading
6. Bake at 350 degrees for 8-10 minutes. They will look undercooked - take them out anyway and let them cool for 2 minutes on the sheet before removing to wire rack.

Snickerdoodle Muffins

Hello all,

I think we've established here on Sugar Mountain that I have a bit of a muffin obsession. I'm sure you are thinking "Totally understandable - muffins are freaking amazing" but in case you are one of the few who still doubts the delectable delight that is the muffin, I bring you these Snickerdoodle Muffins as proof.

Of course, you could also check out Strawberries & Cream Muffins, Lemon Streusel Coffee Cake Muffins, Red Velvet Muffins, or any other muffin lovin' recipe on my Recipe Index Page.

We will make a believer out of you.

Besides their deliciousness, I also love muffins because they are simple. If I have a bake-o-phobic friend who wants to learn how to whip up something sweet, I always point to a muffin recipe. They are so forgiving and so much fun; once you start you will quickly end up with millions of muffins in your kitchen.

Though, to be fair, these muffins were a tad more like cupcakes in preparation. Creaming butter and sugar are usually not on my "To-Do" when I'm making muffins, but the photos on EatmeDelicious were absolutely mouthwatering and I could not resist trying them. I also love any excuse to break out my Vietnamese Cinnamon. :D But even if you are a new baker or inexperienced, do not shy away from these!

Different does not always mean difficult.

Say hello to the thickest muffin batter known to man. You will need (or have after this!) some serious arm muscles to work that thing into shape.

Using an ice cream scoop, you measure out the batter and drop it into a cinnamon sugar mixture, and it holds its shape. Weird.

Roll it around real quick and plop it into a heavily greased muffin pan. They may look a little humble now, but oh, just wait. The smell alone that fills your house (or my tiny college apartment) is enough to get anyone craving a snickerdoodle. Be prepared for the masses to come running.

Not only were these fun to make (and eat of course!) they also ensured my hopes that Fall is on it's way. The crisp, cool air in the morning, the slow incorporation of cardigans and sweaters into people's wardrobes,   Pumpkin Spice Lattes at Starbucks, and now Snickerdoodle Muffins.

My life is complete, for now anyway.

Check back next Tuesday for more Fall-weather Favorites and Chai Spiced Sugar Cookies!

Happy Baking!

Snickerdoodle Muffins Via EatMeDelicious

2 sticks unsalted butter, softenend
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp nutmeg
1 1/4 cup sour cream
2 1/4 cup flour

1 tbsp cinnamon + 1/2 cup sugar

1. Preheat oven to 350 degrees and heavily grease muffin pans with cooking spray or butter. In a small bowl,  combine 1/2 cup sugar and 1 tbsp cinnamon. Set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cream of tartar, and nutmeg.
3. In a large bowl cream butter and sugar until light and fluffy, 2-3 minutes. Beat in vanilla, then eggs, one at a time, until well incorporated.
4. Add flour mixture and sour cream to egg mixture in an alternating fashion, starting and ending with the flour. Stir until just combined, being careful not to overmix.
5. Using an ice cream scoop, measure out muffins one at a time, and drop the batter into the cinnamon/sugar mixture. Roll around in mixture, being sure to cover completely, then place muffin in greased muffin pan. Repeat until you run out of muffin batter.
6. Bake at 350 for 20-22 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pan 10-15 minutes before removing to wire rack to cool completely.

makes approximately 12-16 muffins

Nutella Stuffed Muffins

Why hello there!

It's been AGES I know, but I am so happy to be back to blogging and back at good old Rutgers University. True, the bus system is still horrendous and for some reason air conditioning only reaches certain classrooms in certain buildings. but nonetheless I am moved back into my apartment and ready for the new semester.

I am also super excited to be writing this post from the brand new Barnes and Noble on campus! It's three stories of nerdy awesomeness, and TED ALLEN will be showing up here in roughly twenty minutes for a book signing! Needless to say I have staked out a nice spot to (hopefully) snap a quick picture of him to share with you all, so fingers crossed!

Now back to the title of this post: stuffed muffins. Yes, we have done stuffed cookies here On Sugar Mountain, and stuffed cupcakes, but now all boundaries are broken with the help of our old friend Nutella.

So this starts out as your run-of-the-mill muffin recipe; mix dry ingredients, mix wet ingredients, and stir until just combined. But then things get interesting once you begin to fill your muffin pans...

Fill the cavities a tad less than halfway with muffin batter, then go ahead and put a big ole' dollop of Nutella in the center. Of course, Nutella naturally fights to stay on the spoon instead of off of it, so two spoons may be necessary at this point.

Then cover with more muffin batter and bake until scents of cinnamon, nutmeg and Nutella fill your kitchen. What a stress-relieving aroma let me tell you.

These are cute and delicious on their own, but why stop here? What could make a Nutella-stuffed muffin even more gratifying? Oh I don't know....how about dipping it in melted butter and cinnamon sugar?

I thought so.

Whether you're starting a new semester, feeling frazzled or just in the mood for some seriously comforting sweet treats, these muffins are absolutely, positively the way to go.

Oh and just a bit of shameless self-promotion before I go, the new blog The Foodie Files has begun! Click here for my first post and check over there tomorrow for an out-of-this-world recipe for Tuscan Bean Soup.

Until next time,

Happy Baking!

Nutella Stuffed Muffins Via DamnDelicious
makes roughly 16 muffins

3 cups flour
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 1/2 cups milk
2 tsp vanilla
4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
16 tsp nutella

cinnamon sugar topping:
6 tbsp melted butter
4 tsp cinnamon
1/2 cup sugar

1. Preheat oven to 400 degrees and grease muffin cups with cooking spray.
2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg.
3. In a medium bowl whisk together vegetable oil, milk eggs, and vanilla.
4. Pour wet ingredients over dry ingredients and stir until just combined, being careful not to overmix.
5. Scoop a small amount of batter (half of what you would normally use, maybe 2 tbsp) into the bottom of each muffin cavity. Then, drop a teaspoon of nutella in the center of each. Cover nutella with more muffin batter.
6. Bake muffins at 400 degrees for 13-17 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes in pan before moving to wire rack to cool completely.

7. For cinnamon sugar topping: stir together cinnamon and sugar until well incorporated.
8. Grab muffin from bottom and gently dip top into the melted butter and then quickly into the cinnamon-sugar mixture.

Oatmeal Creme Pies

Hello friends!

Have any of you ever tried using molasses in your recipes?

Have you noticed it smells absolutely awful?

Because it does. I've always assumed it would smell warm and spicy, but as I opened this bottle my nose was assailed by a scent I can't even really describe. Let's just call it unappealing. I would've loved to switch it out for honey, which the internet told me I could, but what if this ingredient was the ingredient to push these oatmeal creme pies over the edge, into the realm of "yum" ? I found these on BakedPerfection and I thought to myself 'it has been awhile since I've whipped up anything resembling a whoopie pie, over six months in fact.' Waiting that long sounds like such a crime, don't you think?

However, between the overwhelmingly weird smell of the molasses and the fact that the dough looks like oatmeal someone left on the counter for six hours, I must admit my hopes were not high. But then the oven did its magic and in 10 short minutes I had these! Add some frosting that tastes just like a melted marshmallow, sandwich two cookies together with it, and ta-da!

Little Debbie eat you heart out.

So I guess molasses is important to the recipe. I'll just have to suck it up and bear with the strange odor it holds because these cookies are too yummy to not make again and again.

Happy Baking!

Oatmeal Creme Pies Via BakedPerfection

1 cup butter, at room temp
3/4 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 tbsp molasses
1 tsp vanilla
1 3/4 cups flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp cinnamon
1 1/2 cups oats

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Sift together flour, baking soda, salt and cinnamon in medium bowl and set aside.
3. In large bowl cream together butter and both sugars until well incorporated. Beat in eggs, one at a time, then finally add in the molasses and vanilla. Beat all until well incorporated.
4. Pour flour mixture into wet ingredient mixture and mix until just combined, being careful not to overmix. Stir oats in by hand with wooden spoon.
5. Drop rounded tablespoonfuls of dough ont the prepared cookie sheets, leaving plenty of space for spreading. Bake at 350 for 10-12 minutes or until edges just begin to brown.
6. Let cool on pan for 5 minutes before removing to wire rack to cool completely.

Marshmallow Filling

1/2 cup shortening
1 7oz jar Marshmallow Fluff
1/3 cup powdered sugar
1 tsp vanilla
2 tsp hot water
1/8 tsp salt

1. Dissolve salt in hot water and let cool.
2. Beat together shortening, fluff, sugar and vanilla until fluffy, 3-4 minutes. Add water and mix until well combined.
3. Spread filling on one side of a cookie, then place another cookie on top, pushing down slightly to sandwich them together.

Classic Crumb Coffee Cake

Hello friends,

I'm at it again with the snack cakes. First Homemade Hostess Cupcakes, now a Crumbly Coffee Cake that knocks the socks off of Hostess' or even Entenman's combined.

After the Hostess Cupcakes, my brother not so discreetly mentioned "dude if you can make me coffee cake I will love you." Little brother, shouldn't it be "I'll love you more?" Hmm I see how this works. Thankfully I make wicked good cakes so I wasn't too worried.

Though you wouldn't have known it from the first attempt I had at making this classic; I had a recipe for Classic Crumb Style Coffee Cake in Peter Reinhardt's Artisan Bread, which I guess was my first mistake. Why would a cake recipe be in my bread book? But I thought why not and painstakingly began the 12+ hours of involvement required in creating bread dough and letting it rise overnight while you fidget impatiently in your bed, imagining how delicious it will be once it's complete.

Friends, delicious it was not.

The crumb topping was just about the only thing that went right with this recipe. I do think that the dough was fine; for something like cinnamon rolls, you know, a bread-like recipe. This is cake darnit and under the crumb topping lay a bland, chewy piece of bread.
Well, back to the cutting board I guess.

So where did I go when my other recipes weren't up to par? I just so happened to pin a NY Style Coffee Cake from Tracey's Cullinary Adventures that featured a sour-cream based cake with a seriously thick crumb topping.

Now that is what I call coffee cake.

I'd like to say I made too much; that we had to give it all away because we got tired of it, but the truth is my friends, we devoured this cake as if it were the last one in the state of Florida. It was that good. And so, I earned my brother's love with a coffee cake that has no rivals, especially not a store-bought one.

Next up on the blog: Hurricane Debbie has come to stay and make a rainy mess of my backyard. What is a girl to do but curl up with a good book, a hot cup of coffee, and a delicious batch of homemade...

You'll have to check back later this week to find out!

Happy Baking!

NY Style Crumb Coffee Cake Via Tracey's Culinary Adventures

for the crumb topping:
1 cup brown sugar, packed
1/2 cup white sugar
1 1/2 tbsp cinnamon
1/2 tsp salt
1 cup melted butter, still warm
2 1/2 cups flour

for the cake:
3/4 cup butter, softened
1 1/2 cups sugar
2 eggs
1 1/4 cups sour cream
1 tsp vanilla
2 1/2 cups flour
3/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt

*Preheat oven to 350 degrees and grease one 9x13 inch pan with butter/cooking spray*

1. Make the crumb topping: Whisk together brown sugar, white sugar, cinnamon, salt, and flour. Pour in melted butter and begin mixing with large spoon. Use finger if necessary to form crumbly texture. Set aside until ready to use.

2. Make the cake: Sift together flour, baking powder, baking soda, and salt in medium bowl. Set aside.

3. In bowl of stand mixer (or large bowl with a hand mixer) beat together butter and sugar until light and fluffy. Add in eggs, one at a time, beating until fully incorporated. Beat for an additional 30 seconds after the last egg.

4. Add sour cream and vanilla and beat until well combined. Slowly fold flour mixture into egg mixture, being careful not to overmix.

5. Pour batter into prepared pan, then cover with crumb topping. Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan at least 30 minutes before cutting and serving.

White Chocolate Filled Snickerdoodles

Hello all,

I couldn't imagine a more gloomy past couple of days. Rainy, dreary, and making me sleepy to be quite honest. But what better way to beat a rainy day then with a fresh batch of cookies?

I saw this pin on Pinterest for White Chocolate Filled Snickerdoodles and I almost shouted out loud with excitement until I realized I was working in the computer lab and would most likely be seen as a bit off my rocker.

I was so excited that I even broke out the real cinnamon for the occasion. No cassia for these cookies - pure Siagon Cinnamon my friends.

So my whole kitchen smells divinely spicy right now, but I did run into one small issue...why did I think white chocolate chips would melt like regular white chocolate? I can't tell you what happened inside my brain at the moment where I thought I could sub them, but sadly, as in all other chip cookies, they did not melt.

BUT the cookies are so out of this world that I don't even care. I know the real cinnamon is a bit pricier and harder to acquire than the grocery store type, but I am telling you it is worth every penny. Well, mine was given to me for free from my friend's dad (score!) but still. Worth. Every. Penny.

And in case your curious what I've been doing with myself now that my entire junior year of college is over...

I'm learning to cook! A girl can't live on cookies and brownies forever you know (though I'd love to try). So far I've succeeded in the following: Penne Alla Vodka, Meatloaf & Mashed Potatoes, Spaghetti with Capers, Olives & Tomatoes, and even Stuffed Peppers! I did learn, however, that it is a bad idea to let me try and use my camera while attempting to cook. After almost dropping it in the vodka sauce, I decided learning was more important than photographing.

Slowly, but surely, I will learn to be as brave in the savory kitchen as I am in the sweet. Hopefully.

That's all for now; I'm off to scour the internet for a newly inspiring sweet treat to make and share with you all.

Happy Baking!

White Chocolate Filled Snickerdoodles 
Via Cookies&Cups


1/2 cup butter
1/2 cup shortening
2 eggs
2 tsp vanilla
2 3/4 cups flour
1 1/2 cups sugar
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 tbsp sugar
24 white chocolate candies, such as Hersey Bliss etc.

1. In medium bowl sift together flour, cream of tartar, baking soda, and salt.
2. In a separate bowl beat together butter and shortening before adding sugar. Beat until well combined.
3. Beat in eggs and vanilla.
4. Fold flour mixture into egg mixture until dough forms. Store dough in refrigerator for an hour to set up before baking.
5. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
6. Roll tablespoonfuls of dough into balls, then make small indentation with your thumb in the center of each. Place one white chocolate candy in the center and roll dough back into a ball, covering the candy completely.
7. Mix together 1 tsp cinnamon and 2 tbsp sugar in small bowl. Roll filled dough-balls in cinnamon sugar, then place on cookie sheet.
8. Bake at 350 for 10-12 minutes or until they just start to brown. Allow to cool for 5 minutes on pan before moving to wire rack to cool completely.

Easter Nest Cupcakes

Hello all,


Did I ever mention I love Easter? I believe much of my enormous sweet tooth is owing to the awesome Easter Baskets the "bunny" left for my brother and me each year. Unfortunately the bunny no longer stops at my place, so I've had to make due with buying extraordinary amounts of Peeps and scarfing down these carrot cake cupcakes.

Easter = Bunny = Bunnies love carrots = Jess loves carrot cake = carrot cake cupcakes for Easter.

Plus I was so inspired by ParisPastry's Easter Nest Cupcakes that I just had to try it out for myself. I picked up these at Wal Mart the other day:

and got straight to work. Not bad if I do say so myself. :D

A breath of relief as I dig into one and it's absolutely heavenly; no need to relive the disappointment of the Chai Cupcake. 

And in case carrot cake isn't your favorite, here are a few links for some adorable Easter Sweet Treats I've stumbled upon that could be show-stoppers in case you're in charge of dessert this Sunday:

1. Easter Bunny Cake Pops by Bakerella
2. Chick Cupcakes by BirdonaCake
3. PeepCakes by 52 Kitchen Adventures
4. Basket Cupcakes by Dinners, Dishes and Desserts
5. Egg Hunt Cupcakes by InKatrinasKitchen
6. Easter Nest Sugar Cookies by PenniesonaPlatter
7. Coconut Macaroon Nest Cookies by PreparedPantry
8. Easter Bunny Macarons by raspberricupcakes
9. Ultimate Easter Crispy Treats by DoughPuncher
10. Easter Bunny Push Pops by Hungry Happenings

I hope one of these links comes in handy for you in preparation of the holiday - or if you just need another excuse to bake like I do.

Pssst - I have a secret to tell you! The next cupcakes coming up are going to be a smash hit!

Would you like a hint? Bananas + Strawberries + Chocolate = ?

Happy Baking!

Carrot Cake Cupcakes Via Yours Truly

1 cup flour
2 cups shredded carrots
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
2 eggs
3/4 cup vegetable oil

1. Preheat oven to 350 degrees and line one 12-cup muffin pan with cupcake liners.
2. In a bowl sift together flour, baking soda and cinnamon. In a separate bowl beat sugar and oil until well combined. Beat in eggs, one at a time, then beat in vanilla.
3. Stir carrots into wet ingredient mixture, then gently fold in dry ingredient mixture.
4. Fill cupcake liners 2/3 way full (I use a 1/4 cup measuring cup) and bake at 350 for 15-20 minutes or until a toothpick comes out clean
5. Frost with vanilla or cream cheese frosting and enjoy!