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.

Deep Dish Microwave Chocolate Chip Cookie

Hello friends,

Today is one of the most aggravating days known to man. The dark, dreary, rainy yet still warm Thursday that suddenly breaks into sunshine. This is after I've officially dressed like the laziest college student ever in my big baggy Rutgers sweats. Ugh.

But I have a treat that will get you through these kind of days, or any day for that matter,' where you crave something cozy, gooey, chewy, and deliciously sweet.

And fear not my college companions! Are you armed with only a microwave? This recipe is dedicated to you:

Meet the Deep Dish Chocolate Chip Cookie for One

(gasps, ooohs, aaahs)

I know, I KNOW. How could we have not all stumbled upon this sooner? It's so freaking easy I almost didn't include step-by-step photos. Almost.

But I love you all so much, I wanted you to see that this recipe is tried, true, and totally addicting.

Here is all you need in terms of "equipment". You'll also want tablespoonfuls of butter, flour, white sugar, brown sugar, an egg yolk, a few drops of vanilla and a pinch of salt. Oh and a healthy portion of chocolate chips.

Melt butter.

Stir in sugars, vanilla, egg yolk and salt.

Stir in flour. Stir or just plain old cover with chocolate chips.

Microwave for 60 seconds.

Done.

I think I could get used to weather like this with a cookie like that.

Enjoy plain or with a healthy scoop of vanilla ice cream.

Happy Baking!

Deep Dish Microwave Chocolate Chip Cookie
via MyHappyPlace

1 tbsp melted butter
1 tbsp white sugar
1 tbsp brown sugar
3 drops vanilla
1 egg yolk
pinch of salt
1/4 cup (4 tbsp) flour
2 tbsp chocolate chips

1. Stir melted butter, sugars, vanilla and salt in a small ramekin or mug
2. Stir in flour and then chocolate chips
3. Microwave for 40-60 seconds

Serve Warm

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 Fudge with Sea Salt

Hello friends!

With being back at school, work, running two blogs and the baking club, I find myself more and more intrigued by simply prepared yet superbly delicious recipes. Though this could be in part due to the Brownie Banana Bread Cupcake Blunder of last week (I have mentioned I have a fragile ego have I not?).

So today I am happy to share with you this gem of a recipe from CookinCanuck for Nutella Fudge with Sea Salt.

Fudge is one of those wonderful treats that sounds like it's too much work when in reality you can have the whole batch done and in the fridge in less than twenty minutes. It's a crowd-pleaser every time and you get the satisfaction of hearing everyone go "mmmm" while mentally patting yourself on the back for a job well done with minimal effort and time.

First trick though that is crucial to successful, stress-free fudge: lining your pan with parchment paper. The key is to have the paper longer than the pan, so that after you pour the fudge in and let it cool, you can easily grab the excess paper to lift the fudge out of the pan in one piece.

One of the best bits of knowledge ever that I picked up while roaming through fudge recipes online.

And here's your main lineup for the fudge. Note that I don't have the actual "Nutella-brand" Nutella. The ShopRite brand tastes exactly like it and is half the price. College Savings FTW. Now take these plus a tad bit of butter...

and melt 'em all down in a big pot. Technically you should use a double boiler system, but that would take away the whole minimal-effort deal I am trying to achieve here. If you have a double boiler, then super. If not, no worries.

Keep the heat low and stir the mixture constantly so that the chocolate doesn't burn. It doesn't take very long for everything to melt anyway, so if you keep it low and slow, you should be good. I did it this way and my fudge came out fabulous.

Once you pour it into your pan, wait a minute or two before sprinkling on your sea salt. I found that some of it melts if you apply it too soon, and though it still tastes great, it won't look quite as neat if all your salt melts into the chocolate.

Then into the fridge it goes for 2-3 hours, or overnight if you are want to do this the night before a party or event.

See? Parchment paper is a god-send in these situations. I like clean, straight edges on my fudge (I'm a little type-A I know) and it makes it so much easier to cut when you haven't spent the last half hour fighting to get it out of the pan.

Yum! How pretty are these? Simple, Sweet, Satisfying.

There are so many good fudge recipes out there too so don't shy away if you're not a fan of sea salt or Nutella. For some inspiration check out my Pinterest Board on Fudge, Brownies and Bars.

That's all for now my friends. I hope you are all having a wonderful week and, as always,

Happy Baking!

Nutella Fudge with Sea Salt Via CookinCanuck

1 14oz can sweetened condensed milk
1 tsp vanilla
8 oz dark chocolate (I used milk chocolate chips)
1 cup Nutella
3 tbsp butter, softened, cut into slices

sea salt, for sprinkling

1. Spray a 8x8 in pan with cooking spray, and then line the pan with parchemnt paper, being sure to leave extra hanging off the pan (to pull the fudge out later)
2. Combine all ingredients except sea salt in a deep-rimmed pan set over low/medium heat. Heat until everything melts, stirring constantly, and consistency is smooth. Remove from heat.
3. Pour into prepared pan and smooth top with spatula. Wait a minute or two and then sprinkle sea salt (as much as you like) over the top of the fudge, pressing down slightly if needed to secure the salt.
4. Place in fridge for 2-3 hours or until firm, or overnight.
5. Remove fudge from pan by grabbing parchment paper and lifting gently. Using a long sharp knife, cut fudge into small squares. Keep in airtight container in fridge.

THE Best Banana Bread

Hello friends,

No, you did not misread that title. This is truly the best banana bread I've ever had the pleasure of baking and eating. I do love my Oreos, but after they inspired some kick-ass cookies and cupcakes, I was suddenly craving some serious warm, cozy, wholesome flavors that can only be administered by a well-baked banana bread.

But what recipe would ensure a satisfied craving? I began roaming through recipes, searching Pinterest and FoodGawker until I almost lost hope. Why does nearly every recipe I find have to be "Banana + other flavor I don't want detracting from my Banana Bread Bread"? Banana Coconut Bread, Banana Walnut Bread, I just want Banana Bread. Much like my feeling to carrot cake, I am a bit of a purist when it comes to this. Absolutely no nuts may permeate my bread, and I must really be in the mood for chocolate chips. No, when I bite into a piece of banana bread, I want pure, unadulterated banana flavor. No extracts or extras.

But then, on what I want to say was page eleven or twelve of my search on FoodGawker, I saw it. The Cook's Illustrated Recipe for Banana Bread. The link led me to "First Look then Cook" and wouldn't you know it, the method for preparing this bread sounded eerily similar to the preparation of a certain Banana Bread Snickerdoodle I attempted awhile back. My conclusion?

Microwaving Bananas, extracting the juices, then reducing them to a decadent banana syrup is by far one of the most awesome ideas I've ever encountered online. Merely mashing bananas? Please. Let's all step it up a bit here and take the sweet, syrupy plunge. It makes a world of a difference.

A side note though. After these photos, I've come to the realization that banana bread batter, unlike chocolate chip cookie dough or a fluffy vanilla frosting, does not look appetizing. At all. I could tell you what I think it looks like but, well, I'll leave that to your wonderful imagination.

Ah, that's better.

Do I dare tell you that I ate at least half of this loaf on my own, probably to the slight frustration of the rest of my family, also avid banana bread lovers? Do I tell you it is absolutely divine with a nice cup of hot coffee first thing in the morning? But I bet you already knew all of that...So bake, eat, enjoy; revel in the delicious flavor of this banana bread and share it (or not!) with all your friends. You'll be glad you did!

Happy Baking!

Cook's Illustrated Banana Bread
Via FirstLookthenCook

1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, melted and cooled
4-5 large, peeled, very ripe bananas
2 eggs
3/4 cup brown sugar, packed
1 tsp vanilla
2 tsp sugar

1. Preheat oven to 350 and grease one 8 1/2 by 4 1/2 inch loaf pan with cooking spay.
2. Place bananas in microwave safe bowl and heat in microwave for 2-5 minutes, until the bananas give off about 1/3 cup liquid. Transfer bananas to fine-meshed strainer over a small saucepan. Let drain for 10-15 minutes, stirring occasionally.
3. Meanwhile, sift together flour, baking soda, and salt in medium bowl and set aside.
4. Once bananas have drained, place bananas into large bowl and set the saucepan with the banana liquid over medium-high heat, allowing to reduce to about 1/4 cup (about 5 minutes).
5. Pour banana liquid over bananas and mash together until you reach a relatively uniform consistency. Whisk in eggs, butter, brown sugar, and vanilla.
6. Fold flour mixture into banana mixture, being careful not to over-mix. A few streaks of flour are okay.
7. Pour batter into prepared loaf pan, sprinkle 2 tsp of sugar over top, and bake at 350 for 55-75 minutes, or until toothpick inserted in center comes out clean.
8. Let cool in pan for 10 minutes before transferring to wire rack to cool completely.

Oreo Explosion Cupcakes

Hello friends,

What is it about Oreos that makes us all smile? Of course they're yummy, chocolatey (shockingly even vegan) but this little cookie manages to make my day that much better no matter how I am feeling. Example number one: The Oreo Cheesecake Cookies from last Friday. Stress + Jess = cranky mess. Stress + Jess + OREOS = no more stress. It's like magic, except if it were truly magic there would be no calories involved either. Maybe if I only eat six it won't matter...

or maybe I just won't look at the nutrional facts on the box for awhile.

Today brings about example number two in the Oreos for a Less Stressful You project. Yes, I just came up with that right now as an excuse to eat way more Oreos than is nutritionally suggested. Don't judge me; I know you're all thinking it sounds like a great idea that should be supported nationwide.

Now these aren't just any Oreo Cupcakes. These are cupcakes with:

a) half an oreo on the bottom
b) oreo chunks suspended throughout vanilla cake
c) cream cheese frosting
d) oreo crumb topping
e) all of the above

I will admit I was just a tad worried that the ratio of Oreo to Cake was too high, but then I reminded myself that there is no such thing as too many Oreos. Ever. I can feel the stress floating away already. Do you have a favorite Oreo recipe? Does it help you de-stress on those day when nothing else can? If not, find one! I promise you, nothing can ease a stressful mind like an Oreo, or more accurately a cupcake overflowing with Oreos

Happy Baking!

Oreo Explosion Cupcakes Via Annie'sEats

1/2 cup butter, softened
1 2/3 cup sugar
3 egg whites
2 tsp vanilla
2 1/4 cups flour
1 baking powder
1/2 tsp salt
1 cup milk
24 oreo halves
20 coarsely chopped oreos

1. Preheat oven to 350 degrees and line 2 cupcake pans with paper liners. Place one side of an Oreo cookie (preferably with the cream still attached) in the bottom of each liner.
2. In medium bowl sift together flour, baking powder and salt. Set aside.
3. In large bowl cream together butter and sugar until light and fluffy, then beat in egg whites, one at a time, until fully incorporated. Beat in vanilla.
4. Beat in 1/3 of the flour mixture on lowest speed until just incorporated, followed by 1/2 of the milk. Repeat, beginning and ending with the flour, beating until you reach a uniform consistency.
5. Gently fold in chopped Oreos.
6. Equally divide batter amongst cupcake lined pans and bake at 350 for 18-20 minutes, rotating the pan once during baking. Cupcakes are done when a toothpick inserted in the center comes out clean
7. Let cool in pan for 5 minutes before removing to cool completely on wire rack.

Cream Cheese Frosting

8 oz cream cheese
6 tbsp butter
1 tbsp vanilla
4 cups powdered sugar
2 tbsp heavy cream
Oreo Crumbs
1. Cream butter and cream cheese until well blended. Beat in vanilla, followed by powdered sugar.
2. Beat in heavy cream on low at first until fully incorporated then on medium/high for roughly 3-4 mintues until frosting is light and fluffy.
3. Pipe frosting onto cooled cupcakes, then sprinkle with Oreo Crumbs.

Oreo Cheesecake Cookies

Hello again,

So after the disastrous donuts of earlier this week, I really want to whip something up that was simple, yummy, and stress-free. I've been thinking these past few weeks, as I near my 100th post on this blog, how much stress I've created in publishing on this. It shouldn't be that way. I shouldn't be freaking over how each cookie looks, how the lighting is crappy in my college apartment, how a kitchen experiment of my own creation seems to always go horribly wrong.

It should be, above all else, a stress reliever. I love baking, and I've unfortunately done a terrible deed in turning into something to stress about. Because I've had these dreams of opening a bakery...because I'm a perfectionist...whatever the reason, the reason no longer stands to justify the stress. It's time to de-stress some parts of my life. I wish I could de-stress all of it, but somehow I feel as though total de-stress would result in my gallavanting off to Europe to eat French bread and read novels all day every day.

Would you like to know a great recipe for de-stressing?

Oreo Cheesecake Cookies.

Yes, the name may sound intimidating, what with cheesecake being a dessert I never go near in my own kitchen, but these cookies are merely inspired by the creamy, decadent flavors of cheesecake and the crunchy, chewy cookie we've all come to know and love: the Oreo. So it's a wonderful de-stresser for numerous reasons. For starters, it only has about six ingredients. I like it already.

Two: the cookie dough is egg free. Translate: Though it may not be nutritious, the dough is absolutely safe to eat raw. Woohoo! I do offer a cautionary word though; this dough tastes very much like cheesecake, so sticking a finger in or two before getting the cookies onto the pan may be a bad idea. You could soon end up with a huge amount of cookie dough in your stomach, only to cause a considerable stomachache in a few short moments, and no cookies on the pan. So try to restrain yourself. Hopefully you are stronger than I am. My stomach ache wasn't huge but, well, I did need to let loose after all.

Destressing Moment Number 3: Pulverizing Oreo Cookies with a mallet. Do I even need to explain why this would be loads of fun?

And of course, the final stress-free moment: the glorious first bite into a chewy, Oreo covered cheesecake cookie. Friends, do you remember the Banana Bread Snickerdoodles? How I said we could achieve world peace with those cookies? Let's do care packages of those AND these, and I promise you we can make it happen. I think it's high time everyone in the world got a little moment of stress-free enjoyment.

So if you need a breather from the frantic mess of everyday life, why not whip up some of these to take the edge off? I know most people do that with a glass of wine (or three) at the end of the day, but I prefer a cookie...let's make that a cookie and an inappropriate amount of cookie dough.

Happy Baking!

Oreo Cheesecake Cookies Via PassthePlate

3 oz cream cheese, softened
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
1 cup flour
1/2 cup chocolate chips
1 cup oreos, crushed

1. Preheat oven to 375 degrees and line two cookie sheets with parchment paper.
2. In a large bowl cream together butter and cream cheese until light and fluffy. Then beat iin sugar and vanilla.
3. Stir in flour until soft dough forms (it will be sticky, this is ok!). Stir in chocolate chips.
4. Scoop out tablespoonfuls of dough, form into ball and roll in oreo cookie crumbs.
5. Place on prepared baking sheet and bake at 375 for 12-15 minutes or until edges are just slightly browned and the center is puffy.
6. Let cool for 2 minutes on cookie sheet before transferring to wire cooling rack.