Recipe Testin’: Crescent Roll Apple Dumplings (Adapted from the Pioneer Woman)

appleI love Pinterest for its multitude of awesomeness. It’s no surprise it’s an extremely popular interactive vision board many use for ideas on an array of categories–food included. I often utilize Pinterest’s food boards and pins for cool recipes. Deciding after much procrastination to try a perfect fall treat incorporating basic ingredients, I found a simple, yet delectable recipe using sprite, crescent rolls, apple, butter, sugar and cinnamon. The original recipe comes from The Pioneer Woman, whose version includes 2 cans of crescent rolls and Mountain Dew. I had to improvise by adding Sprite and 1 can of crescent rolls, but it did the trick. (Click on this link for the original recipe. This has step-by-step pictures, and some of you may prefer that.)

The following is Pioneer Woman’s recipe with a few tweaks I added for creativity. It takes 10 minutes to prep, 40-45 minutes to cook (depending on oven and browning) and serves 6-8 people. The recipe is straightforward, the dessert is undeniably scrumptious and this is sure to be a crowd pleaser.

Ingredients:

  • 2 Granny Smith apples
  •  2 cans of original crescent rolls. I used one can and it worked just fine.
  • 2 sticks butter
  • 1 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 8 oz/ 1 cup Mountain Dew or sprite.
  • Cinnamon to taste. I added nutmeg as well. (To put it in quantative terms,start with 1/2  of 1/4 of a tsp. I eyeballed it, and this is the best I’ve got.)

Directions: (Preheat over to 350 degrees)

  • Peel, core and cut apples into 8 slices. This is an opportune time to use that apple peeler and corer if you have one. If not, it’s a great investment.
  • Open box of crescent rolls, and separate them into triangles. Place dumplings into a 9 x 13 inch pan. I used a round clear pan, lightly greased with butter.
  • Roll each apple slice in a crescent roll, starting from the top of the triangle, rolling downward to the tip of the crescent roll. Secure by applying gentle pressure to create an adhesion.
  • Melt two sticks of butter over medium-low heat. Add vanilla, sugar, and gently stir. Mixture doesn’t have to be smooth.
  • Pour butter and sugar mixture over the apple crescent rolls, thoroughly covering apples. Pour Mountain Dew on the sides of the pan, around the appley crescents.
  • Sprinkle with cinnamon. (I got creative and used nutmeg and sugar in conjunction to cinnamon. I thought a good idea would be apple pie spice or a dash of sugar and ginger for next time.)
  • Place into oven and bake for 40-43 minutes, until apples are soft, butter bubbles and the crescents are golden brown and crispy.

Serve while warm. Toppings may include: ice cream, whipped cream, or whatever works for you! Why not try both versions/substitutions and incorporate the optional ingredients for variety? I’d love to hear your experiences in your comments.

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Limited Time Pumpkin Cream Cheese Review

This is a quick blog to express how much I love Philadelphia’s pumpkin cream cheese. I was hesitant at first, but this flavor is truly indulgent. Firstly, the cream cheese has a balance of pumpkin spices and the subtly of cream cheese. Warm cinnamon and nutmeg mesh effortlessly with a sweet pumpkin overtone. To be honest,I can’t get enough of this limited time product, and I’m sad it’s not available year round!

Idea: You can use this as a cream cheese frosting for seasonal cakes, pies and cupcakes!

Pumpkin Cream Cheese Yumfactor: 4 Tongues. (four our of five stars.) The balance of flavors and authentic pumpkin taste make this fun fall flavor truly enjoyable.

Don’t forget to rate, comment and subscribe.

Sonic’s Pumpkin Pie Milkshake Review. (And Edy’s Pumpkin Pie Ice Cream Overview)

Too artificial and "spicy" to be well rounded. Just so you know.

I went to Sonic’s to try the pumpkin pie milkshake which of course is available for a limited time, along with their new Kickin’ Coney and Bacon and Bleu hotdog. I had a previous run in with a pumpkin flavored dessert that left me dazed, hurt and disappointed. Actually, I’ll name names 🙂 Edy’s pumpkin pie ice cream is overly artificial in flavor, with too much focus on the sweet with poor traces of spice.  And the spice that IS there tastes off balanced. Too cinnamoney to me. I was not a fan at all…Now, I know some of you are going to say “Duh, it’s ice cream. What did you expect?” Certainly not that frozen weirdness I tasted.  Apparently, Sonic understands what I mean. Why? because their pumpkin pie flavored milkshake is amazing; it has lovely layers of rich pumpkin flavor that delicately infuses traces of cinnamon nutmeg that do not over power the pumpkin flavoring.

I took a pic, but it got deleted, so I borrowed this one.

It’s not an overly spicy shake it’s just a nicely balanced cup of bliss.  And I think Sonic’s whipped cream is indulgent and creamy and the fact that it’s topped with pie crumbles makes it even more so epic. So take that all of you who think I should expect pumpkin pie flavored ice creams/shakes to be disgusting. 😛

The texture is rich, creamy, and thick, like regular Sonic shakes are.  There is an earthy depth to the shake, as the first sip is laden with ripe, sweet pumpkin that doesn’t scare the taste buds.  Then, there is a warm undertone of cinnamon and nutmeg that add a well rounded feature to it. I felt this milkshake aptly used fall flavors of pumpkin and spice to make for a fun and sweet shake- and I feel it’s very easy to mess up frozen pumpkin type desserts by over using spiciness. I got a medium for $2.29. I wouldn’t recommend it for diabetics. Again this is fast food, so it’s not for the health conscious who are concerned with calories, fat or sugar. According to their site,the calorie content is 710. Wow. 78 g sugar, 9 g protein, and 1 g of fiber. But hey, there’s 0 g trans fat! 😀 And that’s the best of it with nutrition, folks, bt what do you expect? it’s a milkshake from Sonics!

Pumpkin Pie Shake Yumfactor: 5  tongues!! (5 out of 5 stars) I think this is flawless, and I have a friend who is scared of pumpkin flavored drinks and she agreed that is was rich, true to pumpkin pie goodness and yummy.

Edy’s Pumpkin Pie Ice Cream Yumfactor: 2 tongues and a tastebud. (2.5 out of 5 stars) I wanted to like it, but it was not well balanced in flavor. I like the color though, so I added an extra “.5” 😀 It is “light” so perhaps the lack of extra fat manifests itself in the way it tastes.

What are your thoughts? Rate. Comment. Subscribe.

TTSPTip: Play With Your Food! (Faking Your Way Into Baking)

In my view of things, a great way to learn how flavors interact with one another is to start with semi homade ingredients, and slowly add your personal touches to them. I think this lessens the pressure on the individual to make a “perfect dish” while making their way around unique seasoning combinations.  I started cooking, and most recently baking, but taught myself how flavors meshed together by experimenting with box cakes.  I am all about expressing one’s self creatively through food, and took it upon myself to create unique flavors, by adding things like pudding, or flavored syrups to cake batters.

Butterscotch pudding cake, with rum, coconut and a chocolate glaze. Semi-Homeade!

Why pudding? Pudding, (along with pieces of pineapple, carrots, and even apple sauce) add a richness to a cake, but also a lot of moistness.  My mother taught me this trick, an I have made it a point to experiment with fruits, pudding, and even Greek yogurt to discourage dry cakes.

One cake I experimented with was a yellow cake, but added about 1/4 of butterscotch pudding mix, (or less according to taste and awareness of sugar content) a little rum, and coconut flakes, and allow it to bake.  I drizzled melted chocolate icing from the package on the cake, giving the cake a somewhat homemade feel (because of the flavor originality) and a moist texture that made it much more indulgent. So, fake your way into baking by using semi homemade recipes

Two layer box cake with a homemade icing, and strawberries in the center and on top.

and jazzing it up! Now, I can say I have a much stronger sense that certain ingredients like vanilla can enhance other flavors, but nutmeg and cinnamon can be paired up with certain fruits to round it out or add depth. Now, I am a baked good snob, and often make cakes and other baked good from scratch. The same goes for non baking food; adding a pinch of garlic, or pepper, or even exotic ingredients to pastas, means, and rices can make cooking more adventurous and exciting. Play with your food, and you’ll have a better sense of how seasonings work, and more confidence!

Where Have I Been? Recipes and New Cooking Ventures

The last blog (aside) that I wrote was nearly two weeks ago. Instead of blogging, I have been using some time to get some things done, but most of all, I have been cooking more!!!! I have made scones from scratch, biscuits, dinners, a peach cobbler with fresh sliced peaches, cakes, and interesting drinks! I have a few pictures of them prepared items and will try my best to share the recipes. (Some are from an app on my phone, so I’m not sure if you all will be able to access the same recipes I have used.) (Actually, the app is powered by allthecooks.com) Although I use recipes, I also get creative and add my own ingredients to it to give the dishes originality. So the way they come out will be a tad different from the ways your may if you do follow the directions very closely. Let me know if you are interested in anything else I have listed. I plan on doing a smoothie blog full of recipes and drink ideas I frequently use. Enjoy the 4 or 5 recipes!!!

  • Fun smoothies (like Green tea, mango, orange juice and lime an original- Heavenly!!!) and classic ones, like mango strawberry yogurt smoothies.
  • As of late, I have made three cakes from scratch (green tea and coconut with a glaze, and a pink grapefruit yogurt cake, which I covered previously, and layered  carrot cake with a cream cheese icing), however I decided to make a box cake. This is a French Vanilla Box cake, (with a homemade buttercream icing), but baked in as a layer cake, adding fresh strawberries (which I soaked in sugar and vanilla extract for 2 days). I then assembled the berried in between the layers, and frosted the cake, adding fresh sliced strawberries atop the cake for a pretty garnish. The cake was great, but the recipe I used for the buttercream icing was too sweet!  I will NOT use that recipe again! There is no other recipe to link, so I will just post a pic, and say that you can make layered cakes from the box, and add whatever flavoring, fruits, or icing you want to make it more creative. So think of this as more if an idea, not a recipe.
  • The lovely inside. See the itty, bitty berries?

French vanilla layered cake with homemade buttercream icing and fresh strawberries.

  • Tropical French Toast with bananas and coconut (with a hint of rum which I incorporated in the french toast egg/milk wash) This recipe calls for flour to be used, which makes the french toast more decadent. I also added approx.1 teaspoon of vanilla pudding mix to made the toast more creamy (which I got from another recipe) I did not have any thick bread on hand, so I used plain old wheat. http://allrecipes.com/Recipe/fluffy-french-toast/Detail.aspx For the fruit, I simply took some banana pieces, added butter, sugar, cinnamon, nutmeg, and cook it until it got soft to my preferred desire. I then took some shredded coconuts, and sprinkled it over the banana.

Tropical French Toast with slightly caramelized bananas. They weren't super ripe, and I probably didn't use enough brown sugar. Still good,though.

  • Peach Cobbler with fresh peaches, and a “special ingredient” not listed. I again made it my own by using 3/4 cup of vanilla soy milk, less than 1/4 cup of half and half (to make it a tad fluffy), water (I do that sometimes) and 1 service which is a teaspoon of french vanilla creamer. I added an ingredient that gave the sweet peaches depth, and also some apple pie spice to round the spicy and sweet flavors out. The crust was a bit more dense that other cobblers I have had, and slightly cakey, but I actually liked its richness.

Goodness this was divine!

Cobbler before I tore into it like an animal.