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Make Something Monday

19 Dec

Aren’t you lucky! Today is one of those rare days where instead of sewing or creating something crafty I baked! I know, say what? I really did though.

My family and I got together and my younger brother and I got all excited and decided to make an apple pie from scratch and a pumpkin pie. Now when I say scratch I mean everything is made by us except the pie crust. For those of you who make your own pie crust, please don’t laugh, okay just go ahead and get it out of your system! ūüôā

Well here it is, I thought it turned out really good, it was very crumbly, it didn’t really come out in nice slices but still delicious! Also, if you don’t have a super sweet tooth then this recipe is for you, it was sweet but not intensely sweet.


Isn’t it purrrrrty!

You ready? Here we go!


5 medium Empire Apples (cortland, Macintosh or your choice)
1/2 cup of butter or non-hydrogenated Margarine (1 stick)
3/4 Cup of Evaporated Cane Sugar
2/3 Cup of Whole Wheat Flour
1/2 Tsp of Sea Salt
1 1/2 Tsp of Cinnamon
1/3 Cup of Chopped Walnuts
1/4 Cup of Oat Flakes

Oh we used the frozen whole wheat pie crusts from Whole Foods.

1. Preheat oven to 350 degrees F.
2. Remove Wholly Wholesome Pie Shell from freezer and place on cookie sheet.
3. Peel, core and slice apples.
4. Fill pie shell with apples.
5. Sprinkle sea salt on top of apples
6. Place cold stick of butter into medium size bowl and slice into 1/4″ slices.
7. In separate bowl, mix together  sugar, flour and cinnamon.
8. Add sugar, flour and cinnamon to butter and fork together until crumbly.
9. Add walnuts and oat flakes to mixture and combine.
10. Pour mixture over apples.
11. Tent aluminum foil over pie, place in oven and bake for 40 minutes.
12. Remove foil tent and bake for an additional 5 minutes or until golden brown.
13. Serve warm or once cooled.



Don’t be surprised if it doesn’t have the glazed look that apple pie has in the stores because it’s not like that, but it’s delicious! Now hurry and go make some and enjoy it, maybe with some vanilla ice cream! Yum!

Enjoy your week!



Everything Pumpkin

1 Nov

Being a blogger, I love to read other blogs. Right now everybody seems to be posting delicious recipes all featuring on one of my favorite things… PUMPKIN! So I thought I would gather up some of those recipes and post them all together. Now, I haven’t tried any of these but I really want to because they sound delicious!

Pumpkin Pie Fruit Dip

I found this recipe on Smashed Peas and Carrots.

Pumpkin Pie Fruit Dip
1 smaller sized can pureed pumpkin (not the ginormous sized one AND not the pumpkin pie mix!!)
1 brick of softened cream cheese (use 1/3 less fat to keep it nice and healthy!)
1 1/2 -2 cups powdered sugar
1 Tbsp pumpkin pie spice
2 tsp cinnamon
Mix all the above ingredients together in a large bowl. If you have a mixer, use it so you can get all the lumps out. That will make it¬†nice¬†and¬†smooth¬†and¬†pretty¬†looking! If you want you can gut a miniature pumpkin (like I had my husband do) and serve it in there so it’s all festive and such.
Serve with apple slices, bananas, graham crackers, nilla wafers, ginger snaps…basically all things yummy!
Pumpkin Whoopie Pies
I found this recipe on Little Miss Momma.


2 1/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tablespoon ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon allspice

1 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup brown sugar

1/2 cup unsalted butter, softened

1 1/2 cups canned pumpkin

1 large egg

1 teaspoon vanilla

Preheat the oven to 350 and line your baking sheet with parchment paper. Parchment paper is the key to baking without burning.

1-2. Beat together the brown sugar and butter until combined.

3. Add the pumpkin and the egg and beat well.

4. Add the vanilla and beat until combined. Set aside.

1. Combine the flour, baking powder, bakind soda, cinnamon, ginger, allspice, nutmeg, and salt. Use a whisk to make sure the ingredients are well combined.

2-3. Add the flour mixture to the pumpkin mixture 1/4 cup at a time and beat on low until all combined.

4. Use a tablespoon to scoop the dough onto a cookie sheet. Space the dough 2 inches apart.

Bake for about 8-11 minutes, or until the whoopies are firm to the touch. Let the cakes cool on the sheet for about 3 minutes and then transfer to a rack to cool completely. While the whoopies are cooling, get started on the frosting.

Frosting Ingredients:

8 ounces cream cheese, softened

3 cups powdered sugar

1/2 cup butter

1 teaspoon vanilla

1/2 teaspoon salt

Beat cream cheese and butter until smooth and creamy. Beat in vanilla and salt until blended. Gradually add powdered sugar, beat until light and fluffy. Put a large dollop of frosting on one whoopie and put another whoopie on the other side.

Homemade Pumpkin Ice Cream
I found this recipe on Trey and Lucy.
what you need:
crushed ice
milk (any kind)
agave (any kind of sweetener you like)
pumpkin puree
pumpkin pie spice
1 gallon size ziplock bag
1 quart or sandwich size ziplock bag
we used 1/3 cup of pumpkin
3 cups of milk
less than a half teaspoon pumpkin spice
 about a tablespoon of agave
then mix it together and give it a taste.
then just add what is needed, if anything, until the kids give it a thumbs up.
pour your pumpkin mixture into the smaller ziplock bag
before closing the ziplock bag, set it on the table and push down to get all the air out, then close
take a half cup of salt…
and pour it into a gallon ziplock filled with crushed or blended ice
place your smaller ziplock bag filled with the pumpkin mixture into the gallon bag filled with ice and close
put the bag into a pillow case and have the kids shake it for 5 minutes
after five minutes it will look like this!!!
scoop it out with an ices scream scoop and your done!
isn’t that so fun and easy!

These are just a few really awesome ones that I found. If you give them a try before I do, you’ll have to let me know how delicious they are! What can I say, I love pumpkin! Can’t wait for Thanksgiving to have lots of pumpkin pie!!!

Make Something Monday

17 Oct

So I’m cheating a little bit, I pretty much planned to only do crafts on make something monday, but today I was going to do something a little different. I did make it though, I promise. So I have a confession, I’m like the worst cook ever and almost never spend anytime in the kitchen. I know, my lucky husband. He’s wonderful though and never says anything. I’m blessed.

However, surprise I’m going to share a recipe with you that my friend taught me. She grew up in Croatia, and moved to the US as a girl. Her mother would make this cake at least once a year (Christmas time) and sometimes more. So she gave me the recipe and we made it together. It’s delicious so I thought I would share it with all of you!


I really like this cake because the bottom is literally very simple and plain, almost just a nutty bread. It’s not sweet at all, but the filling is very sweet so it’s nice having the two to cancel each other. The bottom keeps it from being too sweet, however warning the filling is still very sweet! I love it!



6 Eggs
6 tbsp Pecans
6 tbsp Flour
1/2 Packet Baking Powder

Grind pecans to a powder. My friend used this little grinding machine I’ve never seen before but I’m going to assume a coffee grinder would work just the same. You just want the pecans to be a powder, literally. Mix dry ingredients first, then wet. She put parchment paper in the pan, then poured in the mixture and baked.

Bake on 400 for 4-5 min then turn oven down to 370 for 15 min.

While cake is baking, prepare filling.



200 g. Pecans
200 g. Powdered Sugar
150 g. unsalted butter (I think thats roughly 1 cube, but double check)
300 g. Lane (1 box) This is a product from their country. She gets it from an international store, all it is crushed/powdered lane biscuits. She said any dry biscuit cookie should work. You just have to crush it all to a powder. Here’s a picture of ground lane in case you now of a bosnian/croatian international store, I was thinking maybe Whole Foods might have it to.

1 Egg Yolk
1 Cup of Orange Juice (No pulp)
2 tbsp Nutella (hers were rather heaping spoons but do it to your taste, so that its not too sweet or can be really sweet)

Mix dry ingredients first then add wet. Next take your cake out of the oven. After it’s cooled a little, grab parchment paper thats sticking out and pull cake out of the pan. Put in on some sort of plate or surface that will allow you to frost the sides also. Once you have the cake on the plate and parchment paper peeled off, spritz or sprinkle cake with orange juice. I would recommend using a spray bottle. Don’t drench just moisten the cake.

Now you can spread your filling all over the cake. You should have two layers now.

Final layer.


1 large tub of Whipping Cream
Bar of chocolate (optional milk or dark)

Easy enough, Spread whipping cream all over the cake. Cover completely, top and all four sides. Then it’s up to you if you want to grate chocolate over the top. You can use milk or ¬†dark chocolate, it doesn’t change the taste hardly at all, but its very pretty!

Refridgerate 2-3 hours or until cake is cold

I hope that wasn’t too confusing with the international ingredients. I hope I’ll be able to make it again once I’m home and substituting the lane, because it’s very good! Here’s a final picture of the whole cake so you can see what it looks like.

Good Luck Ya’ll! Let me know how it turns out!