Mason Jar Apple Pies


This is one of my favorite recipes to make, and is a great thank you or housewarming gift. It is easy to make, and a tasty treats. You will need small ‘jelly jars’ to bake it in.


Pie Filling-
2 Jars of Big and Chunky applesauce from Trader Joes
½ Cup Sugar
¼ Cup brown sugar
3 Tablespoons flour
2 teaspoons ground ground cinnamon
½ teaspoon nutmeg (freshly grated if possible)
1 teaspoon vanilla

1 ½ Cup flour
½ Cup sugar
½ Cup brown sugar
½ teaspoon cinnamon
⅔ Cup Challenge butter, at room temperature

1. Thaw the pie crust (if using frozen), or prepare pie crust. Please note, frozen pie crust sheets usually need to thaw several hours.
2. Preheat oven to 375*F.
3. Use the ring from the lid of the jars to cut circles of dough. Place one circle of dough into the bottom of each jar and use your fingers to press the dough into the bottom of the jar and up the sides a bit.
4. Bake dough for 13 minutes in bottom of jars at 375*F.
5. Place apple sauce in saucepan.
6. Add both sugars, flour and spices and stir to fully combine.
7. Scoop apples into the prepared jars, pressing the apples in as tightly as possible. Divide the apples between the jars.
8. Prepare the crumb topping by combining all ingredients and mixing together with a pastry blender, or fork until the butter is in small pieces and the mixture is crumbly, yet well combined.
9. Top each jar of apples with a generous portion of crumb topping, pressing down a bit as needed.
10. Bake the jars on a large baking sheet. Bake 15 minutes at 375*F.
11. Cool at least 15 minutes before serving.
Serve as is, or with a scoop of vanilla ice cream on top.

NOTE: If preparing in advance, make up filling and freeze, make crumble day of.


Edible Ice cream bowls

These cute cookie cups can be made very quickly and are a cute way to serve your ice cream. This can be made with plain old tollhouse dough or homemade dough.

All that is needed is a muffin pan and some cookie dough. Just flip the muffin pan over, spray the bottom, and stick the dough on top. Image
Here is a quick chocolate chip cookie dough recipe:

Try for a fun change: Mint chocolate chips, or butterscotch chocolate chips!

What you’ll need
1/4 cup shortening
1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups flour
1/4 cup miniature semisweet chocolate chips
How to make it
To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.

In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.

Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.

Heat the oven to 375º. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there’s some space between them). Grease the foil with shortening and set it aside.

Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.

Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes 10.



THE BEST Peach Cobbler Recipe


This peach cobbler is the perfect summer recipe to bake for a birthday, or even just a special dinner. I found this on:

This recipe has been voted the best summer dessert yet by my family.


Peach cobbler-

4 – 5 pounds (2 – 2.3 kg) firm ripe peaches

juice of 1/2 lemon

1 cup fresh raspberries (optional)

1/2 cup (100 grams) granulated white sugar

3 tablespoons (30 grams) cornstarch

1/2 teaspoon ground cinnamon

Biscuit Dough:

1 1/3 cup (175 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (57 grams) cold unsalted butter, cut into pieces

1/2 cup (120 ml) milk or cream


Peach Cobbler: Dip the peaches into a large pot of boiling water for about 30 – 60 seconds, depending on the ripeness of the peaches. Transfer the fruit to a large bowl of ice water (this stops the cooking process). The skins should now slip easily off the peaches. Cut the peaches in half, remove the stones, and cut the fruit into thick wedges. Place the wedges in a large bowl and toss with the lemon juice to stop discoloration. Add the raspberries.

In a small bowl, stir together the sugar, cornstarch, and ground cinnamon. Sprinkle this mixture over the fruit and toss gently to combine. Transfer to a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) oven proof baking dish. Place the baking dish on a larger baking sheet to catch any drips.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. 

Biscuit DoughIn a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Add the milk to the flour mixture. Stir just until combined. Do not over mix.Kneaddough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 1/2 inch (1.5 cm) thick. Then, using a 1 1/2 inch (4 cm) round cookie cutter, cut the dough into rounds. Gently place the rounds on top of the fruit. Brush the tops of the biscuits with a little cream.

Bake for approximately 30 -40 minutesor until the fruit is bubbly and the biscuits are golden brown and a toothpick inserted into a biscuit comes out clean. (If the biscuits are getting too brown during baking, and before the fruit is bubbling, cover loosely with a piece of foil.) Remove from oven and place on a wire rack to cool slightly before serving.

Serve with softly whipped cream or vanilla ice cream.  Refrigerate leftovers and reheat before serving.

Makes about 6 servings.

Baking Tips 101

Here are some tips for baking:

  1. Always put your recipes in a plastic sleeve, so they will not be ruined
  2. To keep track of what you have and haven’t done you can cross off the ingredients (inside of the plastic sleeve) with an erasable marker. This way when you finish cooking or baking you can just erase the marks with a whiteboard eraser.
  3. Try to print out your recipes, to avoid a mess on computer
  4. Clean up as you go along to avoid large mess building up.
  5. Try to always keep a damp cloth nearby to avoid using wipes too much
  6. Baking should be exact, while cooking can be estimates

Hope that helps! Happy baking!

Mouth-Watering Chocolate Molten Cakes


These are probably one of my favorite desserts that I have made. They aren’t too challenging to make and they sure are delicious! Easy because everyone can have their own little cake! For a video to watch on this visit

Makes 4 molten cakes


1/2 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams) semi sweet or bittersweet chocolate, finely chopped

3 large eggs, separated

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar


Molten Chocolate Cakes:Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter four – 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.

In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar untilthick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to15 minutesor until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake. 

NOTE: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.  Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.


Quick blueberry Muffins


Picture source:

I’ve been looking for a very quick, but nice tasting breakfast recipe. After testing dozens of recipes I found one that really only took me 10 minutes. I found this easy recipe on


Serving size: about 9 muffins

2 cups Bisquick (reduced fat is fine, too)
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
1 egg
3/4 cup organic frozen blueberries (smaller, juicier)


  1. Heat oven to 400 degrees
  2. Grease muffin pan well.
  3. Stir all ingredients except blueberries in medium bowl, just until moistened.
  4. Fold in berries.
  5. Divide batter evenly in 9 muffin cups.
  6. Bake 13 to 18 minutes or until golden brown.
  7. Cool slightly and remove from pan to wire rack.


AMAZING Pumpkin pie bread

For a while now I have been searching for the right pumpkin bread recipe. You have to get the right mix of moist, but not too gooey. I found this pumpkin pie bread recipe and figured I would give it a try. My family usually passes on the pumpkin bread or dump a pack of chocolate chips in. I feel that chocolate chips take away the pumpkin flavor. They took one bite of it and loved it. I made 20 small loafs and they were gone within three days.

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 (15) ounce can of pumpkin puree
  • 1/2 cup water


  1. Preheat oven to 350 degrees F (175 degrees C) Grease two 9×5 inch loaf pans, or 25 mini loaf pans.
  2. Sift together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide evenly into pans.
  4. Bake in a preheated oven for 60-70 mins (loafs) or 10-20 mins (small loafs), or until toothpick comes out clean.