Brown Butter Chocolate Chip Cookies

 I got this recipe from a friend and have made them a few times. I think what sets them apart is the brown butter, the oats (some blended, some not) and the baking time and temp which gives them a great texture! Makes about 3 1/2 dozen, although I have doubled it and put them in the freezer to bake later. I have a few other notes I'll add at the end.

1 c. butter (1/4 c. browned and 3/4 c. softened)

1 c. white sugar

1 c. brown sugar

2 eggs

1 t. vanilla

2 c. flour

1 t. salt

1 t. baking soda

1 t. baking powder

2 1/2 c. oatmeal (blend 1 1/2 c. in the blender, leave the other cup as whole oats)

1/2 c. dark chocolate chips

1/2 c. milk chocolate chips

1/2 c. butterscotch chips

Preheat over to 405 degrees.

Brown 1/4 c. butter until the brown bits start to form and it smells amazing! Let it cool. Cream the other 3/4 c. butter and sugars. Add eggs and vanilla and mix well. Add the dry ingredients and mix (I like to save the whole oats until after I've blended the other dry ingredients with the wet). Lightly mix in the oats. Mix in the cooled browned butter. Add all the chips. 

With medium sized cookie scoop, place cookie balls on a greased or parchment paper lined pan. Bake for 6-7 minutes. 

The lady I got the recipe from likes to do a few things after they come out of the oven: brush with melted butter, sprinkle with a little salt and squish them up to make them nice and round. I tried that the first time, but then didn't bother anymore.

My notes: I have made them with kamut flour. Always fill 1 c. measuring cup slightly under the top when using kamut instead of white flour. Also, any chips will do. I've done all the combinations and usually use what I have. A side note for posterity. Zackery doesn't like butterscotch chips. Says they're much better without:)

Fruity Pebble Rice Krispie Treats

 5 T. unsalted butter

1 bag (16 oz.) mini marshmallows, separated

1/2 t. salt

1 t. vanilla extract

2 c. plain Rice Krispie cereal

4 c. Fruity Pebbles

Note: You can use any combination of the two cereals. Just make sure it's a total of 6 cups.

1. Line a 9x9 pan with parchment paper with an overhang for easy removal. Spray parchment paper with cooking spray. Set aside.

2. In a big nonstick pot, over low heat, melt butter completely. Add in ALL BUT 2 1/2 c. marshmallows. Stir constantly, keeping the heat on low, until the marshmallows are completely melted.

3. As soon as the marshmallows are just melted, remove the pot from the heat. Stir in the salt and vanilla extract. Next stir in both cereals very gently. Lastly, stir in the reserved 2 1/2 c. marshmallows. Stir until combined.

4. Pour the mixture into prepared pan. Use lightly sprayed hands (oil) or you can get your hands a little wet and gently press everything evenly down in the pan.

5. Allow to cool and cut into squares.

Raspberry Pretzel Jello Salad

 2 c. crushed pretzels

3 T. sugar

3/4 c. butter, very soft

8 oz. cream cheese, softened

1 c. powdered sugar

1 (20 oz.) can crushed pineapple, drained

8 oz. whipped cream

6 oz. raspberry jello

1 pkg. frozen raspberries, thawed

Combine pretzels, sugar and butter and press into a 9x13 pan. Bake at 400 degrees for 5 minutes.

Mix cream cheese, powdered sugar, pineapple and whipped cream in a bowl (original recipe calls for cool whip. I just use heavy whipping cream, whip it until medium to stiff peaks and eyeball...or you could weigh it). Pour over crust. Mix jello with 3 c. hot water and add drained raspberries. Set in refrigerator until slightly thickened. Spread onto cream cheese mixture. Chill overnight.

Banana Bread Baked Protein Oats

I've made this a couple times now, so I figured I'd post it and share. I feel like the name is a bit deceiving. I blended my oats to make oat flour so this comes out more like a banana bread...dense cake-like texture. It is from @jenneatsgoood on Instagram. She makes it with dairy free milk and chocolate chips. I used almond milk but regular chocolate chips and just the protein powder I had on hand.

3 medium-sized ripe bananas, mashed

2 large eggs

1 c. unsweetened milk of choice

1/4 c. maple syrup

1 t. vanilla

2 1/4 c. oat flour (I blended just over 2 1/4 c. oats)

120 g vanilla protein powder (she uses CSE; I used something different, but she says protein powder can cause varying bake times)

2 t. baking powder

1/2 t. salt

2/3 c. chocolate chips

Preheat the oven to 350 degrees. Grease a 9x13 pan (the first time mine stuck so I greased it really well the next time).

In a large bowl combine the mashed bananas and the eggs. Add the milk, maple syrup, and vanilla extract and mix until evenly combined.

Add the oat flour, protein powder, baking powder, and salt to the mixing bowl. Stir until just combined. Fold in the chocolate chips. 

Transfer to the greased pan. Top with more chocolate chips if desired. Bake until a toothpick comes out clean and the edges are lightly golden, about 25 minutes.

Cool completely and then cut into 8 pieces.

Easy Homemade Caramel Corn

 This recipe is from Two Sisters blog. It is our favorite caramel corn and so easy!

Ingredients

10 c. popped popcorn 

salt to taste

1 c. butter

1 c. packed brown sugar

2 t. vanilla extract

1/2 t. baking soda

Directions

1. Airpop or use microwave popcorn. After it is popped, salt popcorn and remove all of the un-popped kernels.

2. Melt 1 cup of butter in a medium sauce pan over low/medium heat. Do not let the butter brown. 

3. Add 1 cup of packed brown sugar and stir until the butter and brown sugar are mixed and completely combined. (If you see a thin layer of butter on the surface of the mixture continue to stir on low heat, they will eventually come together).

4. When the butter and sugar are completely combined, increase the heat to medium, just high enough to bring the caramel mixture to a low boil. When the surface starts to bubble, set the timer for 4 minutes and stop stirring. 

5. After the 4 minutes, add 2 teaspoons of vanilla and stir for 1 minute. 

6. Then stir in 1/2 teaspoon of baking soda and take the mixture off the heat. 

7. Drizzle caramel mixture over popcorn and stir to combine. 

Coconut Cream Poke Cake

Original recipe - https://www.lovebakesgoodcakes.com/coconut-cream-poke-cake/

I just made a few adjustments to the original recipe but this was so yummy and everyone loved it! I always love an easy poke cake. I also was thinking this would be delicious topped with strawberries, it felt similar to a tres leches cake. 

1 box (15.25 oz.) white cake mix (any brand)

3 large eggs

1 cup milk

1/2 cup vegetable oil

1 box (3.4 oz.) coconut cream instant pudding

1 tsp vanilla extract

1 can (15 oz.) cream of coconut

1 can (14 oz.) sweetened condensed milk

1 pint of heavy whipping cream

powdered sugar (start with 1/4 cup)

1 tsp vanilla

Coconut flakes (I used unsweetened and toasted them in the oven)

1. Preheat oven to 350°F. Spray a 9x13-inch baking pan with cooking spray.

2. Mix together the cake mix, eggs, milk, oil, instant pudding, and vanilla until smooth. Pour into prepared pan. Bake for 32-35 minutes or until a toothpick comes out clean.

3. Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let the cake cool completely.

4. While cake is cooling, whip heavy cream and add vanilla and powdered sugar until desired sweetness. The cake itself is really sweet so I didn't think it needed really sweet whipped cream or the sweetened coconut flakes that are called for in the original recipe. 

5. Top cooled cake with whipped cream and coconut flakes. Chill for several hours before serving.

Ranger Cookies

1 c. butter
1 c. white sugar

1 c. brown sugar

2 eggs

1 t. vanilla

2 c. flour

1 t. baking soda

2 t. baking powder

1/2 t. salt

2 c. rolled oats

2 c. cornflakes

2 c. coconut

Cream butter and sugar. Add eggs and vanilla until combined. Separately mix dry ingredients and then combine with wet ingredients. 

Drop and bake on greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Makes 6 dozen

Grandma White's Almond Joys

1/3 c. water
1 c. white karo syrup

2/3 c. sugar

1/2 t. salt

Combine these ingredients to a soft ball. Then turn heat off and add:

11 oz. flaked coconut

1 1/2 T. flour

Mix well, put into lightly butter square pan. Cool, cut, and dip. (I also remember grandma wrapping the square of almond joy around an almond then dipping in chocolate)

Raspberry Cream Pie

 (Kneaders copycat recipe)

Ingredients

• 1 (6 oz.) ready-to-use graham cracker or shortbread crust

Cheesecake Layer

• 4 oz. cream cheese, softened
• 1/3 c. powdered sugar
• 1/2 t. vanilla extract
• 1/2 c. heavy whipping cream

Raspberry Layer

• 3 T. water
• 3 T. cornstarch
• 1 c. sugar
• 1 bag (12 oz.) frozen raspberries
• additional whipped cream and fresh raspberries for garnish

1. In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until combined and creamy.

2. In a separate smaller bowl, beat the heavy whipping cream for several minutes until stiff peaks form. Add the whipped cream to the cream cheese mixture and beat together until combined.

3. Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.

4. Start preparing the raspberry layer.

5. Stir the water and cornstarch together with a fork in a small bowl. 

6. In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it's boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.

7. Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer it to a Tupperware dish and let refrigerate alongside the cream cheese pie.

8. After the 6-8 hour fridge time, evenly spread the cooled raspberry mixture (that was in the fridge too) over the cream cheese layer. Cover with lid and refrigerate overnight.

9. If wanted, serve with additional whipped cream and raspberries.

The World's Best Chocolate Silk Pie

This recipe is from A Bountiful Kitchen, and I fully agree with the title! Mom made this for Thanksgiving 2020. (The greatest thing to come out of 2020 so far...ha ha!) Mom did the regular pie shell, but this give the option for a chocolate graham cracker crust too.

Pie Filling:

1 c. butter at room temperature

1 1/2 c. sugar

4 oz. unsweetened chocolate, melted in double boiler, then cooled

2 t. vanilla OR 1/2 t. vanilla and 1 t. almond flavoring

4 eggs

1-9 in. baked pie shell:

1 c. flour

1/4 t. salt

1/2 c. solid shortening

1/4 c. cold water

Chocolate Graham Cookie Crust:

2 c. graham cracker cookie crumbs

1 1/2 c. oreo cookie crumbs (white centers removed)

1/4 c. granulated sugar

1 stick unsalted butter, melted

1. Cream butter in a mixing bowl. If using a stand mixer, use a paddle attachment to cream the butter and sugar, then switch to a whisk attachment to add the remaining ingredients.

2. Gradually beat in the sugar with an electric mixer until light colored and well blended (about 3 minutes).

3. Stir in the thoroughly cooled chocolate, and vanilla extract.

4. Add two eggs, beating 5 minutes on medium speed, then add the remaining two eggs, beat for 5 additional minutes.

5. Using a spatula, scrape the chocolate filling into a cooled, baked pie shell.

6. Refrigerate at least 4 hours before serving.

7. Garnish with fresh whipped cream, chocolate curls if desired.

For Pie Crust:

1. Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. Add additional flour to the dough just until the dough is not sticky. Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9 inch pie plate. Lightly press into the corners of the plate. Crimp the edges. Using a fork, pierce the sides and bottom of the pie dough. Refrigerate crust for 30 minutes. Meanwhile, place oven rack on bottom third of oven and turn oven to 500 degrees.

2. Bake for 8-10 minutes or until golden. Let cool completely before cooling.

For Oreo Crust:

1. Preheat oven to 375 degrees.

2. In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.

3. In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seems like an excessive amount of crumbs, but it will compress down quite a bit with pressure). Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.

4. Remove the crust from the oven and let cool completely before filling.

See www.abountifulkitchen.com for more notes and tips.

 

https://www.averiecooks.com/caramel-apple-crumble-foil-packs/

Made camping 2020

YIELD: SERVES 2 TO 4

Caramel Apple Crumble Foil Packs

prep time 5 MINUTES

 

cook time 10 MINUTES

 

total time 15 MINUTES

Caramel Apple Crumble Foil Packs - EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel...SO irresistible!!

INGREDIENTS

Apple Layer

•  2 medium/large apples, diced into 1/4-inch cubes (I did not peel mine, peel if you wish; I used Gala; Fuji, Honeycrisp, Pink Lady, or your favorite may be used)
•  1 tablespoon unsalted butter, diced into small 1/8-inch sized cubes
•  1/4 cup light brown sugar, packed
•  2 tablespoons granulated sugar
•  2 teaspoons cornstarch
•  1 teaspoon cinnamon
•  1/4 teaspoon ground nutmeg
•  1/4 teaspoon ground cloves
•  optionally add pinches ground ginger, pumpkin pie spice, cloves, allspice, etc. based on preferences

Crumble Topping

•  1/4 cup (4 tablespoons) unsalted butter, diced into 1/8-inch sized cubes
•  1/4 cup light brown sugar, packed
•  1/4 cup old-fashioned whole rolled oats
•  1/4 cup all-purpose flour
•  1 teaspoon cinnamon
•  1/4 teaspoon ground nutmeg
•  1/4 teaspoon ground cloves
•  1/4 teaspoon salt, or to taste
•  salted caramel sauce
•  whipped topping or ice cream, optional for serving

INSTRUCTIONS

1. Preheat grill to high (or preheat oven to 450F), place two large sheets of foil on the counter (approximately 12x18-inches); set aside.
2. Apples - To a medium bowl, add all ingredients, stir to combine, cut butter into the dry ingredients with a fork, and distribute apple mixture evenly between the two sheets of foil in mounded piles; set aside.
3. Crumble Topping - To the same bowl, add all ingredients (except salted caramel sauce and whipped topping), stir to combine, cut butter into the dry ingredients with a fork, and evenly top the apple mounds with the crumble topping mixture.
4. Seal up foil packs tightly around the edges to trap the steam in, place packs directly on grill grates, lower the heat to medium, close the grill cover, and cook for about 7 minutes, or until done (bake in the oven for about 15 minutes or until done). Because all ovens and grills vary in their heat output, it's hard to say exactly how long to cook the packs. I estimate as short as about 7 minutes and as long as about 15 minutes but it's highly variable; make sure to keep a watchful eye so they don't burn. Place packs on a plate, allow them to rest for 1 to 2 minutes, and be careful when you open the packs (use oven mitts) because there is a lot of steam.
5. Drizzle with salted caramel sauce to taste and optionally add whipped topping before serving. Recipe is best warm and fresh.

Peach Crisp

Recipe from https://ohsweetbasil.com/dutch-oven-day-3-peach-crisp/

This was really delicious. I used Bob's Redmill 1 for 1 gluten-free flour in this recipe. I also made 1 and a 1/2 times the recipe and instead of more peaches I added about 1 1/2 cups of mini frozen wild blueberries. It fit perfectly in a 9x13 pan. 

Ingredients

For the Filling:

• 6-8 Peaches , peeled and sliced
• 2 tablespoons Unsalted Butter , melted
• 1 teaspoon Cinnamon
• 1/4 cup Brown Sugar
• 2 tablespoons Cornstarch

For the Topping:

• 1 1/2 cups Old-Fashioned Oats
• 3/4 cup Brown Sugar
• 3/4 cup Butter , cold
• 1 cup All-Purpose Flour
• 1/2 teaspoon Cinnamon
• 1 Pinch Salt

Instructions

• Preheat oven to 350 degrees F. 
• In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.
• Place fruit mixture in bottom of a greased dutch oven or 9x13-inch pan
• In a separate bowl, add the flour, oats, spices, and sugar. Stir to combine.
• Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste. 
• Spread topping mixture over fruit.
•  Bake for 30-40 minutes or until done. Let cool for about 10-15 minutes and serve with ice cream!

Peanut Butter Bars

Peanut Butter Bars

 Posting for Aubree :)

Ingredients:

Cookie layer:

1 cup butter, softened

1 cup sugar

1 cup brown sugar

1 tsp vanilla

2 large eggs

2 ½ cups peanut butter (divided)

2 cups old fashioned oats

2 cups flour

1 tsp baking soda

1 tsp salt

Frosting:

½ cup butter, softened

¼ cup milk

2 tsp vanilla

4 Tbsp cocoa powder

3 cups powdered sugar

Instructions:

1.     Preheat oven to 350 degrees.

2.     In a large bowl cream together butter, sugar, and brown sugar

3.     Add vanilla, eggs, and 1 cup peanut butter. Stir all together.

4.     Add oats, flour, baking soda and salt and mix until combined.

5.     Spray baking sheet with non stick cooking spray, and spread dough out evenly on baking sheet

6.     Bake for 15 minutes or until edges are golden brown.

7.     As soon as it comes out of the oven drop spoonfuls of the remaining peanut butter on top of the bars and spread when it begins to melt.

8.     Let cool until peanut butter has set up. (The peanut butter will not be glossy anymore, you can also put them in the fridge for a minute to help this)

9.     While cooling, mix the frosting ingredients together and spread on top of bars.

10. Cut into squares and enjoy!

Lunch Lady Brownies

Stop what you're doing and make these... share with a friend, or just yourself. I'm not a brownie fan but lunch lady brownies are a different story. Fudgy with frosting mmm... These are nice if you need something quick because you don't need them to be cool to frost and it's really such a simple recipe! Think of this as a more simple, mini Texas Sheet Cake ;-)

Batter:
1 cup butter, melted
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1/4 tsp salt
4 large eggs
1 tsp vanilla

Chocolate Frosting:
1/4 cup butter, softened
1/4 cup milk (higher fat is better)
1/4 cup unsweetened cocoa powder
3 cups powdered sugar
1/8 tsp salt

Preheat oven to 350 degrees. Grease a 9x13 pan and line with parchment paper to hang out two edges to be able to lift brownies out, grease again.
In a mixing bowl, add melted butter and cocoa powder. Using a paddle attachment, mix until smooth. Add the flour, sugar and salt. Beat together until combined. Add eggs and vanilla. The mixture will be very thick.
Pour batter into prepared baking dish and spread evenly (it will spread more evenly in the oven so don't work too hard)
Bake for 25-30 minutes. Do not overbake!

Make frosting by combining all ingredients, mix until smooth.
Let brownies sit for 15 minutes and then frost while still warm. Frosting will get warm and melty and delicious. Let cool completely before cutting and serving. Enjoy!

Cookie Dough Rice Krispy Treats

Ingredients

(found this recipe on Pinterest and then made a couple changes, they turned out delicious)

Krispy Treats

• 4 T. butter
• 6 cups mini marshmallows
• 4 cups Rice Krispies cereal
• 1/4 t. salt

Put butter in sauce pan. Cook on medium heat until it starts to brown and smells nutty (don't overcook or the butter will become bitter). Turn to low heat, add salt and marshmallows. Stir continually until marshmallows are melted. Turn off heat and add Rice Krispies. Stir until all combined. Press into a greased 9x13 pan. 

Cookie Dough Layer

• 1 cup butter, room temperature
• 1 cup light brown sugar
• ½ cup granulated sugar
• ¼ cup milk
• 2 tsp vanilla
• ½ tsp salt
• 2 cups flour
• 1 cups mini chocolate chips

Cream together butter and sugar in mixer. Add milk and vanilla. In a separate bowl combine flour and salt. Add flour mixture to butter mixture and mix until combined. Stir in chocolate chips. Smooth cookie dough over Rice Krispies and refrigerate while you make ganache. 

Milk Chocolate Ganache

• 7 oz milk chocolate chips (I used half semi sweet and half milk)
• ½ cup heavy cream

Heat heavy cream in microwave for approximately 45-60 seconds. Pour hot cream over chocolate chips. Let sit a minute or two and then stir until combined. Smooth ganache over cookie dough layer. 

Refrigerate for 1-2 hours or put in freezer until ganache is set before cutting and then try to not eat the whole pan! 

Donna's Special Lime Jello

I'm cracking up looking through family recipes and their names and the way these cute old ladies write them down, so I decided we needed one from the Fitch family (Tyler's Mom's side) This is an essential jello that is on the table at every holiday at their house! It's actually super yummy. Donna is Jim's (Grandpa Fitch) sister.

Mix together:
1 1/2 C boiling water
1 large package of lime jello

Add:
2 Cups cold liquid (all the juice from the can of pears and cold water to equal 2 cups)

Blend in blender:
1 qt. of pears (drained)
8 oz. cream cheese (room temp)

Mix with jello. Add 1 tsp almond extract (very important ingredient). Pour into a 9 x 13 pan. Set well in fridge. Top with whipped cream.

Cereal Treat

This is one of my favorite Grandma White treat memories!

8 Cups Cereal (Cheerios, Rice Krispies, Golden Grahams, non-frosted Shredded Wheat)
1 Cup Sugar
1 Cup Karo Syrup
1 Cup Peanut Butter

Cook sugar and Karo syrup until sugar is completely dissolved. ADd the peanut butter. Pour over the cereal and mix thoroughly. Pour out onto a cookie sheet to cool.

*I used 4 cups Reese's Puffs, 2 cups Rice Chex and 2 cups Cheerios and it was the yummiest combo! I also remember Grandma pressing this into a 9 x 13 pan and then cutting into squares. I like it a little looser when cooled onto a cookie sheet so you can just pick at it. Great late night snack! Enjoy!

Barbershop Dessert

Written in Grandma White format :-)

Crust: Combine 1 cup flour, 1 cup chopped nuts and 1 1/2 squares maragine (I'm going to guess that's 3/4 cup?) Press into a 9 x 13 pan and bake at 340 degrees for 15 minutes. Let cool completely.

2nd Layer: 1 8oz cream cheese (room temp), 1 cup powdered sugar. Mix and carefully spread over cooled crust.

3rd Layer: 1 small pkg chocolate instant pudding, 1 small pkg vanilla pudding. Mix as per package directions. 1/2 container of Cool-Whip, fold into the combined pudding.

4th Layer: Spread the rest of the Cool-Whip on the top. Grate a chocolate candy bar on the top of the Cool-Whip. Chill

Best when allowed to sit for several hours or overnight.

This is another one of those funny family recipes. Tyler's family makes this but they call it "Sheri's Special Dessert" because they think their aunt Shari made it up. I've made it before with homemade whipped cream instead of cool-whip and it's delicious! And for the nuts, you can use pecans, walnuts or a mixture. Best if you throw the nuts into a food processor to chop!

Apple Pie In A Bag

This was from The Crust Club owner Val. I'd recommend watching her instagram highlight making the pie because the crust is a little different so it's nice to watch her make it but I'll add my notes in the instructions. This was seriously the easiest pie ever!! No rolling out the crust and it was the best apple pie I've ever had.

1 Large Brown Paper Grocery Bag

CRUST

1 1/2 cups flour

1 1/2 teaspoons sugar

1 teaspoon salt

1/2 cup vegetable oil

2 Tablespoons cold milk

FILLING

6 cups peeled and sliced apples (I prefer Granny Smith, sliced 1/4 inch thick)

1/2 cup sugar

2 Tablespoons flour

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

TOPPING

1/2 cup butter, softened (not melted)

1/2 cup sugar

1/2 cup flour

INSTRUCTIONS

1. Preheat oven to 350 degrees. *put oven racks at the very bottom*

2. In a medium bowl, combine crust ingredients- flour, sugar, salt, oil and milk. Use a fork to mix together, then use your hands to finish forming the dough into a ball.

3. Press dough into the bottom of a pie tin. Press the crust up the sides of the pie tin to form an even crust around the entire pie tin. Make sure the crust is completely even on the bottom and sides of pie tin.

4. In a small bowl, combine filling ingredients- sugar, flour, nutmeg, and cinnamon. Mix together and pour over the peeled and sliced apples. Stir until apples are completely coated and there isn't any sugar mixture on the bottom of the bowl.

5. Pour into pie tin. Arrange apples so that they are laying flat and spread out evenly.

6. In the bowl you made the crust in, combine topping ingredients- softened butter, sugar, flour. Mix together with a fork. *this will resemble a cookie dough and be very sticky but it turns out so yummy, I just dropped little quarter sized pieces all over the pie*

7. Use your hands to dab or lay little chunks of the topping over the top of the apples. Use all of the topping to evenly cover the top of the pie.

8. Place your brown bag on a cookie sheet. Place the pie in the bag. Fold up the ends of the bag so that it is sealed closed. Make sure the bag is not touching the top of the pie.

9. Put oven racks on the very bottom of your oven. Place the cookie sheet on the bottom rack so that the bag is not touching any of the sides or the top of the oven. *it immediately smelled like a was just cooking a paper bag but I just kept checking for fire and we were good haha*

10. Bake 1 hour 45 minutes. Remove from oven and remove pie from bag.

11. Eat warm or cold. Store at room temperature or in the refrigerator for 2-3 days.

No Bake Keto Chocolate Crunch Bars

I got this recipe from Lana and they are the best healthy chocolate treat to keep in the freezer for when you need something sweet.


INGREDIENTS
1 1/2 cups chocolate chips of your choice (if you want a keto friendly sugar free kind, look for Lily's brand which is sweetened with stevia)
1 cup almond butter (can also use peanut butter)
1/2 cup sticky sweetener of choice (pure maple syrup or agave nector)
1/4 cup coconut oil
3 cups nuts and seeds of choice (almonds, cashews, pepitas, sunflower seeds, pecans)


DIRECTIONS
1. Line an 8x8 baking dish with parchment paper and set aside.
2. In a microwave-safe bowl or stovetop, combine your chocolate chips, almond butter, sticky sweetener, and coconut oil and melt until combined.
3. Add your nuts/seeds and mix until fully combined. Pour the keto crunch bar mixture into the lined baking dish and spread out using spatula. Refrigerate or freeze until firm.