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Try these 3 quick and fun recipes!

FALL in Love with these treats for the holidays! Thank us later 🙂

One-Bowl Apple Crisp

Active Time 25 minutes
Total Time 1 hour 10 minutes
Makes 8 servings

INGREDIENTS

FOR THE TOPPING

3/4 cup (about 3 1/4 oz.) all-purpose flour

1 cup packed light-brown sugar

1/8 tsp. Kosher salt

1/2 cup (1 stick) cold unsalted butter, cubed

FOR THE APPLES

2 Tbs. granulated sugar

1 Tbs. all-purpose flour

1 tsp. Ground cinnamon

1/4 tsp. Kosher salt

4 medium (about 7 oz. each) Granny Smith or other tart apples, peeled and cored and cut into 1/4-in. Slices

1 Tbs. fresh lemon juice (from 1 lemon) Heavy whipping cream or vanilla ice cream (optional)

MAKE IT

1. Prepare the topping: Preheat oven to 375°F. Whisk together flour, brown sugar, and salt in a medium bowl. Rub butter into flour mixture, using your fingers, until mixture sticks together when you squeeze it in your hand. Refrigerate topping while preparing apples.

2. Prepare the apples: Whisk together granulated sugar, flour, cinnamon, and salt in a 2-qt. baking dish. Add apples; toss with your hands to coat. Sprinkle with lemon juice, and toss a final time. Cover apples with chilled topping, forming small or medium crumbs with your fingers. Gently press topping into apples.

3. Bake, rotating dish from front to back about halfway through bake time, until apples are bubbling and tender when pierced with a sharp knife and topping is lightly browned, 30 to 35 minutes. Let cool on a wire rack about 15 minutes before serving. Serve with a drizzle of heavy cream or a scoop of vanilla ice cream, if using. Crisp can be wrapped tightly in aluminum foil and stored at room temperature for up to 3 days.

3-Ingredient Chocolate Mousse

Active Time 15 minutes
Total Time 1 hour 15 minutes
Makes 6 servings

INGREDIENTS

1 cup semisweet-chocolate chips (from one 11-oz. pkg.)

2 cups heavy whipping cream, divided Chocolate sprinkles

MAKE IT

1. Microwave chocolate chips and ½ cup of the heavy whipping cream in a large microwavable bowl on high, stirring at 30-second intervals, until chocolate is melted and smooth, 1 to 1½ minutes. Place bowl in a larger bowl filled with ice, and let stand, stirring occasionally, until chocolate mixture cools to room temperature, 10 to 15 minutes.

2. Meanwhile, beat remaining 1½ cups cream in a stand mixer fitted with a whisk attachment on medium-high until stiff peaks form. Reserve 1 cup whipped cream in a small bowl; cover and chill. Gently fold half of remaining whipped cream into cooled chocolate mixture until just incorporated. Repeat with second half of remaining whipped cream.

3. Evenly spoon mousse into six ramekins or dessert dishes, and chill until set, about 1 hour. Store mousse tightly wrapped with plastic wrap in refrigerator for up to 3 days. To serve, dollop mousse with reserved 1 cup whipped cream, and top with chocolate sprinkles.

Pumpkin Poke Cake

Active Time 20 minutes
Total Time 3 hours 45 minutes
Makes 18 servings

INGREDIENTS

Nonstick cooking spray or softened unsalted butter

1 15 1/4-oz. Pkg. yellow or white cake mix

1 tsp. ground cinnamon, plus more for dusting

1 15-oz. can pumpkin

1 12 1/4-oz. Jar caramel topping

1 14-oz. can sweetened condensed milk

2 cups heavy whipping cream

MAKE IT

1. Preheat oven to 350°F. Coat a 9×13-in. baking pan with cooking spray or softened unsalted butter.

2. Whisk cake mix and cinnamon in a large bowl. Whisk in pumpkin, breaking up any little pockets of dry cake mix, until well blended. Spoon batter into prepared pan, and level with a flexible spatula. Bake, rotating pan from front to back about halfway through bake time, until a wooden pick inserted in center comes out with a few crumbs, 20 to 25 minutes. Cool cake completely on a wire rack, about 1 hour, or place in freezer until cool, about 20 minutes.

3. Poke holes all over surface of cooled cake, using the end of a wooden spoon. (Dip handle in hot water and dry it every few pokes so handle does not stick to cake and tear it.) Set aside ¼ cup caramel topping. Whisk together sweetened condensed milk and remaining caramel topping in a small bowl.

4. Pour caramel mixture evenly over cake and into holes, spreading mixture with a flexible spatula so entire top of cake is soaked with mixture.

5. Beat heavy cream with a stand mixer fitted with a whisk attachment on medium-high speed until medium peaks form. Spread over cake with a flexible spatula, and refrigerate until cake is cold and set, about 2 hours.

6. Dust cake with cinnamon. Slice cake, and drizzle with reserved ¼ cup caramel topping before serving. Cake is best enjoyed within 1 day but can be stored lightly wrapped in plastic wrap in refrigerator for up to 3 days.

Source: Apple News

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