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Category: dessert

Double Chocolate Brownie Bars

I made a batch of brownies this morning. I got this recipe a long time ago off the back of a chocolate chip bag. They are so easy and so good. And you can add all different things to change them up.

 
Double Chocolate Brownie Bars

 

1/2 cup butter
2 cups semi-sweet chocolate chips
1 1/2 cups sugar
1 1/4 cups all purpose flour
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 cup chopped walnuts (optional)

 

Heat oven to 350. Grease 9×13 pan. In large, microwave safe bowl place butter and 1 cup chocolate chips. Microwave on high 1 – 1 1/2 minutes, until chips are melted when stirred. Add sugar, flour, vanilla, baking powder, salt and eggs. Stir with spoon until smooth. Stir in remaing 1 cup chocolate chips. Spread batter into pan. Sprinkle walnuts over top (if desired). Bake 30 minutes or until center is set (use toothpick test). Cool and cut.

*You can stir any kind of chips in to these. I’ve done peanut butter chips, butterscotch chips and white chocolate chips. Small candies like m&m’s, reese’s pieces or heath bits would be good too. And you can do any kind of nut you like. Or you can leave the add-ins out all together and just have plain brownies.

*I’m going to frost this batch. Something new to try.
 
I ended up making two batches…to send to work with Justin. I used up all my leftover frosting. And I got to be a little creative 🙂 They are really good with frosting! Especially the chocolate frosting.

Buster Bars

I made buster bars yesterday morning. I got the recipe from Justin’s mom. It may be getting chilly, but I think an ice cream dessert is good year round 🙂 And this is a good one!

Buster Bars

Sauce:
2 cups powdered sugar
1 1/2 cups evaporated milk
2/3 cup chocolate chips
1/2 cup butter
1 tsp. vanilla

Bars:
1 lb. oreo cookies, crushed
1/2 cup butter, melted (I used less than this)
1/2 gallon vanilla ice cream, softened
1 cup peanuts (or any nut you like)

Mix sauce ingredients in saucepan and boil 8 minutes, stirring constantly. Add vanilla at the end. Let cool.

Mix oreos and 1/2 cup melted butter. Pat into 9×13 pan. Spread ice cream on top. Sprinkle with peanuts. Let freeze 1/2 hour – 1 hour. Pour cooled sauce over top. Freeze.

*Be sure to let the sauce cool sufficiently. Otherwise it will melt the ice cream and sink to the bottom.
*I use a 9×13 tupperware. It has a lid and works well for storing in the freezer.
*I put chocolate chips on half of it this time instead of peanuts (I’m avoiding peanuts b/c they seem to bother Rebecca). Any topping of your choice will do…although peanuts are very good. I’ve used honey roasted peanuts before. That was really good.

Apple Pie

I posted my apple pie recipe when I first started my blog. I finally made one yesterday, so I now have a picture to go with it 🙂 I decided to attempt the lattice top. I’ve never done that before. I was in a rush because Rebecca was getting hungry, but it still turned out ok. There are some dark spots on top. It’s just because I sprinkled a little sugar on top…it didn’t burn. Maybe I’ll make a dutch apple pie soon so I can get a picture of that too.

Apple Pie

Apple Crisp

Last night I made our first apple dessert of the season 🙂 I LOVE apple crisp. This recipe came from my mom. I think she got it from one of my grandmothers. It’s simple and so so good. I added a few sliced pears since I had a few to use up. We had it warm with ice cream last night. YUM!!!!!! I’m excited for more tonight 🙂

Apple Crisp

 
 
6 – 7 medium sized apples
1/2 cup organic cane sugar, sucanat or coconut sugar
1 tsp. cinnamon
 
 

 

1/2 cup butter
1 cup organic brown cane sugar, sucanat or coconut sugar
1 cup flour (whole wheat, all purpose or 1/2 tapioca, 1/2 white rice) (you can also use oats in place of half the flour)
 
 
Heat oven to 350 degrees F. Grease a 7×11 pan.

Pare, core and slice apples. Put the apples in the prepared pan. Sprinkle with sugar and cinnamon. Mix to coat.

Combine butter, sugar and flour (with hands or pastry blender) until well mixed and crumbly. Spread over the apples. Bake 30 min., or until brown on top.

More Pies – Blueberry and Apple

Since I started with a pie recipe I might as well add a couple other family favorite pie recipes and a basic pie crust.

Pie Crust

2 cups flour (I either do 1/2 ww, 1/2 white or all ww flour)
1 tsp. salt
2/3 cup + 2 Tbsp. palm shortening or chilled butter
1/4 cup water w/ 1 tsp. vinegar

Sift flour and salt. Cut in shortening in parts. First 1/2 to look like corn meal. Second 1/2 to look like small peas. Add water/vinegar and mix well. Roll out on floured surface. Makes top and bottom crust.

**Edited 8/5/10 – Finally tried making pie crust in the food processor…soooo much easier than by hand. Instead of cutting in the butter with a pastry blender or by hand, just pulse the processor. Then pour in the water while it’s running and let it go until a ball of dough forms.

Blueberry Pie

4 cups blueberries (fresh or frozen)
1 cup sugar (organic cane sugar or sucanat)
3 Tbsp. cornstarch (or arrowroot…that’s what I use)
1/8 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 Tbsp. lemon juice

Heat oven to 450. Combine blueberries with remaining ingredients. Fill pastry lined 9″ pie pan. Add top crust. Put slits in top. Bake at 450 for 10 min. Reduce temperature to 350 and bake for 30-40 min.

Apple Pie

7-8 apples, peeled, cored and thinly sliced
1 cup sugar (organic cane sugar or sucanat)
2 Tbsp. flour (whole wheat works fine)
dash of salt
1 tsp. cinnamon
1/4 tsp. nutmeg

Heat oven to 400. Place apples in pastry lined 9″ pie pan. Mix sugar, flour, salt, cinnamon and nutmeg. Add to apples. Dot with butter. Add top crust. Put slits in top. Brust top crust with milk (sprinkle sugar on top if desired). Bake for 50 min.

Blueberry Peach Cobbler

I found a good recipe for peach cobbler on AllRecipes. I modified it to be blueberry peach cobbler since I had both from the farmer’s market. I remembered to take a picture of the last piece 🙂

*Edited 7/28/11 with healthier ingredients.
Blueberry Peach Cobbler

4 peaches, peeled, pitted and chopped
2 cups blueberries, washed
1/2 cup cane sugar/rapadura or maple syrup or honey
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. lemon juice
1 1/2 Tbsp. cornstarch or arrowroot

1 cup whole wheat flour (can be replaced with a gluten free flour mix)
1/2 cup cane sugar/rapadura or maple syrup or honey
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, chilled and cubed
1/4 cup boiling water

3Tbsp. cane sugar/rapadura
1 tsp. cinnamon

Heat oven to 425. Mix 3Tbsp. sugar and 1 tsp. cinnamon. Set aside.

In greased 1 1/2 or 2 qt. baking dish combine peaches, blueberries, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Toss. Bake 10 min.

Meanwhile, in a large bowl combine flour, sugar, baking powder and salt. Blend in butter until it resembles coars meal. Sitr in water until just combined.

Remove peaches/blueberries from oven. Drop topping by spoonfuls over fruit. Sprinkle with sugar/cinnamon mix. Bake about 30 min., until topping is golden.

Welcome & Dutch Apple Pie

Welcome to my attempt at a food blog. I was inspired by some friends and family to start this and share my recipes. I am a SAHM that loves to cook/bake and make things from scratch (you won’t find a cake mix in this house!). I also try to make healthy food for my family. When I have the time and it’s not too hot I enjoy baking. My specialty is cakes (and I’m always open to requests :). We also have a garden, so I do as much as I can with our fresh produce, including canning and freezing. So far my canning has included spaghetti sauce, tomatoes, chili sauce, salsa, applesauce and jam. I’m hoping to try some new things this year. There is a local farmer’s market about 5 min. from our house, so I’ve been taking advantage of that as well for cooking, baking and canning/freezing. Finally, I am doing my best to provide healthy, homemade food for my family and cutting down on boughten/packaged/processed food and eating out (although we only go out to eat about once every 2-3 months as it is). It helps financially (now that we have 1 income), and I feel like I’m doing something good for my family. I am a major planner, so I plan my meals for the week on Sunday. I’ll try to post my meal plan and then some of the recipes throughout the week. I hope you enjoy these recipes as much as we do. Feel free to pass along any good recipes you have as well.

Since the the name of my blog is Dutch Apple Pie I guess I should start with my family’s Dutch Apple Pie recipe. It’s one of our favorites! I don’t have a picture since I haven’t made it in a while. But the next time I do I’ll add it. I will also post a few other favorite recipes and will add pictures as I make them. Enjoy!!

Dutch Apple Pie

Filling:
5 large targ apples, pared, cored and cut into thin slices
1/2 cup light brown sugar (organic cane brown sugar or sucanat)
1 tsp. cinnamon

Topping:
1/2 cup white sugar (organic cane sugar or sucanat)
3/4 cup flour (ap or whole wheat)
1/3 cup butter, chilled

Single pie crust:
1 1/4 cups all purpose flour (or whole wheat)
1/2 tsp. salt
1/3 cup + 1 Tbsp. palm shortening or chilled butter
1/8 cup + 2 Tbsp. water w/ 1/2 tsp. vinegar

Pie Crust:
Sift flour and salt. Cut in 1/2 shortening until it resembles corn meal. Cut in other 1/2 until it looks like small peas. Add water + vinegar and mix well. (you can do all of this in a food processor for a quick dough). Roll out and place in 9″ pie plate.

Pie:
Heat oven to 400. Arrange apple slices in pastry lined 9″ pie pan. Combine brown sugar and cinnamon. Sprinkle over apples. Combine white sugar and flour. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake 40-45 min.