Apple Chips

Got Apples?   Yeah, remember we went Apple Picking a few weeks back with my parents in St. Louis?  Well we still had some Honeycrisp apples left and I wanted to give this recipe a try!   The verdict:  DEEEE-LISH-US!!!    I really hope you give this a try!  This will be something I do all year round as we are a family that loves fruit…in all forms!

Items Needed:

  • Apples
  • Parchment Paper
  • Sugar (optional)
  • Cinnamon (optional)

After preheating my oven to 200°F, I started off by using my mandolin and slicing 2 large Honeycrisp apples in thin slices.  I just gave them a wash and left the skins on.  You can use a sharp knife also if you do not have a mandolin.

Next I arranged the slices in a single-ish layer on baking sheets that were lined with parchment paper.   DO NOT skip this step!  I did the first round without parchment paper and we played “scrap the apples from the cookie sheet’ on several of the slices!  Boo!

If you are using apples that aren’t naturally sweet, sprinkle with sugar and cinnamon.  I used delicious honeycrisp and choose not to add either the sugar or cinnamon.  (Great decision by the way, mine were delicious naked!)

Bake in the upper 1/3 of your oven at 200°F for about 2 hours.  Depending on your slice thickness will depend on your time in the oven.

Let cool and enjoy!

The first batch I made didn’t make it past the cookie sheet, before they were gobbled up (except those few that stuck like GLUE!)  I made several more batches after and I stored them in some gladware once they were completely cool.

Not to mention this is an awesome snack because there is nothing there but apple, also while they are baking, they make your house smell yummy!  This is a great way to use those apples!  I am guessing this winter, when sweet apples (Honeycrisp, Gala, Pink Lady, or Braeburn) are hard to come by, I will try it with the sugar and cinnamon.  I’ll keep you posted on that, however I loved them as is!

And That’s What Che Said…

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Have a Slice of Watermelon Cake

It’s Nicole’s Birthday and she and her girlfriend Marie drove a good 7 hours to spend her birthday weekend with us! Nicole is a big fan of watermelon so I thought I’d make her a watermelon cake! Michael was all about helping and I was all about letting him. I love when he helps me in the kitchen!

It turned out better than I expected and here is how we dazzled up a box cake mix!

It was the face of the sun here that day so the icing is a little melty!

Ingredients Needed:

  • 1 box of white cake mix
  • 2 store-bought containers of white icing
  • Mini Chocolate Chips
  • Red food color
  • Green food color

Prepare the cake batter as directed on the box (keeping out 1 teaspoon of dry mix – set aside).  Add as many drops of red food coloring you need to in order  to make it a watermelon red/pink color.    Add 3/4 cups of MINI chocolate chips and fold those into the batter by hand (To prevent all the chips from sinking to the bottom of the cake while baking, dust the chips with the teaspoon of dry cake batter you set aside before folding them into the wet batter.  This will help the chips to stay suspended)  Bake according to the box directions in (2) 8″ round pans.  (I baked for 27 minutes)

Separate 1/2 of one can of frosting  in a small bowl and set aside.  Put the remaining half of the container and entire second container of frosting in another bowl.   I like to make sure we have frosting on our cakes in this house!!

Add red food color to the first bowl with only half a can in it.  Make it as close to the batter color you can.  This will be the frosting between the 2 cakes.  You want it pink because when you slice a piece you want it to represent the flesh of the watermelon.

Add green food coloring to the remaining icing to a rich green for the rind color.

Once the cakes have completely cooled, trim the top of  one of your cakes with a bread knife so it has a flat top.   Slap on the red/pink icing, leaving 1/4 inch gap around the edge of the cake.  When you stack the second layer, the cake will squish the icing to the edges.  Be sure not to get the icing on the sides of the cake, just the top of the first slab.Next stack the second cake.  Finish frosting with the green icing for the rind.  You can be messy with it as to provide a bit of texture to represent the lines in the rind of a watermelon!   I took my icing spatula and made “ridges” in the cake to make the rind texture.

Cut a pie piece of the cake and serve on it’s side as a watermelon slice!

The cake was a hit!  Happy Birthday Nicole!

Enjoy!
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Linking Up at: Today’s Creative Blog

Watermelon Rice Krispie Treats

I got this fabulous idea from Dine and Dish. Thanks for sharing Kristen!

I had to make a minor alteration because I couldn’t find any watermelon flavored Kool-Aid that wasn’t CLEAR!   The time you want a “bright red, sure to stain your clothes drink mix”, you can’t find one!  So I used strawberry instead. since she calls for strawberry marshmallows.  I used a 9″ circle spring form cake pan which made it super easy to slice and store.

I followed her directions and Wah-Lah!   I used mini-chocolate chips and they were PERFECT watermelon seeds!  I cut a slice and stuck it on a popsicle stick and as you can see it was a sure hit! 

We did live in Minnesota for 3.5 years…so put it on a stick and it’s So. Much. Better. 😉

Enjoy!

Send Off Orange

Ice Cream Cone Cupcakes

I wanted something a bit out of the ordinary for the cake choice at Ryan’s party.  I decided on these adorable ice cream cone cupcakes!  I followed the directions on the side of the ice cream cone box. 

Preheat oven to 350 degrees.  Prepare cake batter as directed on the box.  Yes, I said the box.  I take shortcuts whenever I can get them these days!  I then filled the cones up 3/4 way full.  I used the entire bowl of batter for  24 cones.  I made a box of chocolate and a box of funfetti.  I baked for about 25 minutes.  I let the cones completely cool and then iced with white and fudge icing.  Since I was only doing cupcakes with no actual ice cream, I decided to give options so we had chocolate cake with fudge icing, chocolate cake with white icing, funfetti cake with fudge icing and funfetti cake with white icing.  I used a gallon ziploc back with 2 containers of each flavor of store bought frosting.  Yes, I said store bought.  I inserted a large icing tip in the bag, clipped the corner, filled with icing and piped onto the cupcakes in two layers so it would stack up and look like ice cream.  Topped with sprinkles, I think they looked pretty darn cute!  Not to mention tasty.

*These are not something you can make the day ahead.  The cones get soggy and the tops of the cones bend over from the weight of the cake and icing.
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Linked Up on {Show and Tell Linking Party} at Blue Cricket Designs and {Cast Party Wednesday Link Party}at Lady Behind the Curtain and {Linking Party} at Passionately Artistic and {Get Your Craft On} at Today’s Creative BlogTidy Mom