Dessert | Wholesome Mommy :: by the Centsible Sawyer

Category Archives: Dessert

Upside Down Apple Pecan Pie

Written on December 17, 2011 by Denisesawyer in Dessert, Uncategorized, Wholesome Recipes

I love pecans but there is nothing worse than stale nuts! Fisher has come up with a solution to stale nuts and has made cooking with them even easier with their brand new stand-up bag – the first of its kind in the baking nuts category. The innovative design features a flat, expandable bottom and a wide open top, making it much easier to scoop nuts right out of the bag and into the mixing bowl. The Fisher Freshness Seal Bag also features a press-to-seal closure that locks in freshness and preserves the flavor and crunch of the nuts after opening.

Now, when I buy a big bag (because it is cheaper) I don’t have to worry about the remainder going rancid before I use them in my next recipe!

Looking for a new way to try Fisher pecans? This Thanksgiving I made a fabulous new pie … Upside Down Apple Pecan Pie. It is a cross between deep dish apple pie and a southern favorite -pecan pie. Can’t decide which pie to have – have ‘em both – in one pie!

:: Pie Crust (Make a double batch for top and bottom)

1 1/2 cups all-purpose flour
2 Tbsp sugar
1/4 tsp salt
10 Tbsp (1 1/4 sticks) of unsalted butter, chilled and cut into 1/2 -inch pieces. (I use organic and use it straight out of the fridge)
3 Tbsp of ice water

:: Pecans

1/2 cup packed brown sugar
1/4 cup butter, melted
1 cup pecan halves

:: Filling

1 cup sugar
1/3 cup all purpose flour
2 Tbsp butter, melted
1/4 tsp ground cinnamon
8 cups thinly sliced apples

Make pie crust: Combine flour, salt, and sugar in the food processor. Add chunks of butter a little at a time and pulse until it resembles crumbs. Add water in a drizzle while the food processor is running and it will form a ball in food processor. Wrap dough in plastic wrap and refrigerate for an hour.

Coat a 9 inch deep dish pie plate with cooking spray. Line the bottom and sides of the plate with parchment paper. coat paper with cooking spray.

In a small bowl, combine the ingredients for the pecans. Arrange in the bottom of the pie plate. with rounded sides of the pecans facing down.

Roll out the pie dough on a floured surface. Transfer to the bottom of the pie dish on top of the pecans and up the sides of the plate. Trim edges.

In a large bowl, combine the sugar, flour, butter, and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pie crust and place over filling. Trim and seal edges. Cut slits in the top of the pie crust for venting.

Place the pie on a foil lined baking sheet to catch spills. Bake pie at 375 degrees F for 60 to 70 minutes. Carefully loosen the parchment paper around edge of pie, invert hot pie onto a serving plate (I needed a second person to help me with this). Remove paper. Cool for at least 15 minutes before serving.

If you make it, I would love to hear your thoughts! My family loved it!

I received some nuts from Fisher to use for this post. {They were yummy in my pie!} The opinions here are my own and as always… they are honest.

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Vanilla Cinnamon Apples

Written on December 15, 2011 by Denisesawyer in Dessert, Wholesome Recipes

Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

My personal favorite is the Madagascar Bourbon Pure Vanilla Paste. As a matter of fact, it is so good I’d like to use it in every recipe in place of regular vanilla extract. It has the specks of vanilla bean all through out it so it makes sauces, butters, and ice cream absolutely beautiful, besides the fact that it is delicious.

If you are looking for a delicious dish this winter I’ve got one to try:

Nielsen Massey Vanillas’ Vanilla Cinnamon Apples

The recipe, found below, combines the savory flavor of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste with the delicious tart taste of fall apples to create a treat that is overflowing with gooey goodness. (Just don’t forget the napkins.) It is a beautiful presentation and is so delicious your guests will be lining up for seconds!

Vanilla Cinnamon Apples

4 baking apples
3 tbsp. butter
¾ cup firmly packed dark brown sugar
1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
1 ½ tsp. cinnamon
¼ tsp. allspice
1 tbsp. brandy
¼ cup raisins
¼ cup walnuts
Pinch of salt

Preheat the oven to 350 degrees. Lightly coat the bottom of a shallow baking dish with nonstick cooking spray. Cut a thin slice from the bottom of each apple so it will stand upright. Scoop out the core of each apple from the top down with the small end of a melon ball cutter, making sure not to core all the way through the apple.

Combine the butter, brown sugar and vanilla paste in a medium saucepan and cook over low heat until the butter is melted, stirring frequently. Remove from the heat and stir in the cinnamon, allspice, brandy, raisins, walnuts and salt. Fill the apples with equal amounts of the filling using a teaspoon. Place the apples in the prepared baking dish. Bake for 20 minutes or until caramelized and fork tender.

With the right vanilla, vanilla desserts will be far from bland. Check out my recipe for Vanilla Brioche with Vanilla Honey Butter.

Disclosure: I received some Nielsen Massey products to review as part of this post.

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Egg Roll Mania!

Written on November 18, 2011 by Denisesawyer in Dessert, Main Dishes, Wholesome Recipes

My mom makes fantastic egg rolls. They are a little bit of work so we don’t have them too often. They are kind of reserved for a treat so we make them at special times when we are off from work and together with family and friends. New Years is typically a time we might have them.

But recently I found two new ways to use those egg roll wrappers and I’m thrilled with the results! These recipes as super simple – one doesn’t even require any special rolling technique and they are both keepers…

Image Credit: Can You Stay For Dinner?

These are Chicken Parmesan Wraps and they make a fantastic quick lunch or dinner if you’ve got some left over chicken and some leftover marinara or you happen to have some homemade sauce ready and waiting in the freezer like I do. The ingredients include some fresh spinach, shredded chicken, some mozzarella, and some marinara sauce. All wrapped in an egg roll wrapper they are crispy , deliciousness! Get the recipe here.

Image Credit: Miss In the Kitchen

And, I saved the best for last… because who doesn’t love apple pie …fried. The idea is so simple I don’t know why I didn’t think of it! Fried apple pies are delicious and I love to get them when I can find them at our local craft fairs here in the south – homemade by some sweet little ol’ southern lady. They are the best! These egg roll wrapped apple pies are just as delicious and so easy! The egg roll wrapper makes a fantastic crispy crust. I’ve already made them twice! Definitely a must try! Get the recipe here.

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Caramel Corn

Written on November 1, 2011 by Denisesawyer in Dessert, Wholesome Recipes

My family celebrated Sukkot, or Feast of Tabernacles last week and I made lots of yummy treats with the help of my sous chef, Judah to share with our friends. One morning Judah and I made our favorite recipe for caramel corn.

We pop organic popcorn all the time for a healthy snack and taking it from yummy snack to decadent treat doesn’t take much more effort. Making homemade caramel corn isn’t hard and doesn’t take a lot of time either. If you’ve never tried it, you’ll be surprised!

This time I wanted to make the treat a little more special and turn it orange in honor of fall. So, I added a little orange Wilton food coloring gel. It is the same food coloring you use to color icing for cakes and you can find it at Walmart. You don’t have to use the food coloring, but I think it added a fun element. And, you could turn it any color for any event for that matter!

:: Caramel Corn

1 tsp coconut oil
1/4 cup unpopped popcorn (I use organic from the bulk bins)
1 1/2 cups sugar
2 Tbsp light corn syrup
2 Tbsp unsalted butter (I use organic)
1 tsp vanilla extract
1 tsp salt

Line a baking sheet with parchment or wax paper. Warm the oil over high heat in a large pot. Add popcorn, cover and cook, shaking pot, until all the popcorn is popped. Put the popped corn into a large bowl and set aside.

In another large pot combine 1/4 cup water. sugar and corn syrup. Bring to a boil over medium high heat. Reduce temperature to medium and allow to cook without stirring until the mixture turns the color of iced tea (a light amber color).

Remove the pot from the heat and stir in the butter, vanilla, and salt (and if your using it, now is the time to stir in food coloring gel as well.

Pour the caramel over the popcorn and stir quickly to coat the popcorn. Pour the caramel corn out onto the prepared baking sheet and allow to cool and harden about 15 minutes before breaking into pieces. Enjoy!

* A Note from Wholesome Mommy

I tripled this recipe for our party. It made a ton! This recipe is a good amount to share with your family. I’ve made a single batch and it was enough for my family to enjoy for a week. It will keep for a while if you put it in a covered container.

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The Best Sugar Cookies – Decorated for Fall

Written on October 27, 2011 by Denisesawyer in Dessert, Wholesome Fun, Wholesome Recipes

Last week I made some sugar cookies to get into the fall frame of mind. After seeing the project sheets that Wilton sent I was inspired to make some fun sugar cookie cut outs. {These project sheets are available where the cake supplies are at Walmart by the way}. Last time I made sugar cookies I frosted them with royal icing. Although they turned out pretty, I was really disappointed with the taste of the royal icing – especially after seeing how long it took to do! So, I’ve vowed to never waste my time again – I’m using the good stuff, butter cream icing … and lots of it.

I cut the dough into pumpkin and candy corn shapes using the cookie cutters that Wilton sent. I actually cut the cookie recipe in half since it makes so many. I didn’t have time to do that many and I really didn’t need to eat that many!

After allowing the cookies to cool I iced them with the butter cream frosting that I had colored with Wilton’s food coloring gel. I also added some fun orange sugar from Wilton as well to dress them up! I love colored sugar – so sparkly… it is like glitter and bling for food.

The recipe I use boasts that it is the best sugar cookie recipe and it is my opinion that they are absolutely right! These cookies didn’t last long, they were so yummy. I’m sure I ate my share!

:: Best Ever Sugar Cookies

1/2 cup almond paste
4 egg yolks
2 cups butter, softened
1 3/4 cups sugar
1/2 tsp salt
3 3/4 cups all purpose flour

Beat the almond paste and egg yolks until crumbly. Add the butter, sugar, and salt and beat until light and fluffy. Gradually add flour and mix well. Divide into 4 portions. Roll the dough in a ball and then flatten into a disc shape and wrap in plastic wrap and refrigerate for 1 to 2 hours (until easy to handle).

On a floured surface (flour is important!), roll one portion of the dough with a floured rolling pin until it is 1/4 inch thick. (Leave other portions of dough in the fridge until you are ready to roll them, they heat up and get hard to work with quickly!) Cut with cookie cutters and place on ungreased cookie sheet. Repeat with remaining dough.

Bake in a preheated oven at 375 degrees for about 6 to 8 minutes (until the edges begin to brown). cool for 2 minutes on the cookie sheet before removing them onto cooling racks to cool completely.

Allow cookies to cool completely before frosting. I used Wilton’s buttercream frosting recipe. Except, I prefer to use almond extract instead of vanilla and I use all butter instead of half butter and half solid shortening. I prefer the flavor but if you like a stiffer icing the shortening will help it to stabilize and not melt at room temperature. I didn’t have any trouble with mine melting though. Use food coloring gel to color the icing the shades you need. (It is important to use gel and not liquid so you don’t water down the icing).

I am a participant in the Walmart Moms program. Walmart has provided me with compensation for my time on this post. Participation in this program is voluntary. As always, all opinions are 100% my own.

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Fun Fall Snacks: Colored Chocolate Covered Pretzels

Written on October 19, 2011 by Denisesawyer in Dessert, Wholesome Fun, Wholesome Recipes

Since Eliana has made her entry into this world I’ve been trying to find a little time each day to do something fun with Judah. This is usually during Eliana’s napping in the morning. I think it is important to give him a little private time with mommy and I enjoy it also.

Last week we had fun doing a few fall projects. I’ve been finding lots of great ideas on Pinterest and you can see whatI’ve been finding by checking out my boards here.

One idea I found that Judah and I did together were these delicious little chocolate covered pretzels. Chocolate covered pretzels are always a hit – who doesn’t love this salty and sweet snack?! – and we made them especially for fall to share with some friends by using Wilton chocolates in orange, yellow, and white.

I melted each color one at a time and dipped the pretzels using a skewer allowing the extra chocolate to drip back in the bowl. I put them on parchment paper to dry. My sous chef, Judah, helped by putting the sprinkles on while the chocolate was still wet. I had some sprinkles in these exact same colors that I had picked up in the fall baking stuff.

It took a little reminding to get him to ease up on the sprinkle coverage. (: I kept reminding him to “save some for the other pretzels,” and to “only use a little.” He had so much fun though.

And my sprinkle-covered kitchen floors were proof. (:

Once all the colored pretzels were done and dry I packaged them up into small little bags and added a cute sticker that read, From the Kitchen of Denise Sawyer. I purchased this digital file a while back on Etsy and now I can print and punch these cut tags/stickers any time I want.

Judah, Eliana, and I delivered these to my coworkers at Berry College the following day. Judah had fun helping me hand out our creations. And, we kept a few for ourselves too… and they were yummy!

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Fall Cupcakes with Lemon Buttercream Frosting

Written on October 16, 2011 by Denisesawyer in Dessert, Product Reviews & Giveaways, Wholesome Recipes

This week my family had a blast entertaining our family and friends for Sukkot (or Feast of Tabernacles). It is a week long celebration that is one of the Biblical feasts in Leviticus – also called the Lord’s Feasts. Each night we had a different theme and I can’t wait to share the details of them with you soon.

Each night I enjoyed making a different sweet treat for everyone to enjoy, often with the help of my little buddy, Judah. Thanks to Wilton, I had a lot of great options to choose from! As part of the Walmart Mom’s program I received a box of fun Wilton products to try out.

One of the treats we made were the cupcakes with Lemon Buttercream frosting. With a newborn and a 2 1/2 year old, I didn’t have a lot of time. So, instead of making a scratch cake like I had first intended to do, I decided to use a boxed cake mix and make my own homemade frosting instead.

We used a butter cake mix (Judah loves to help put the ingredients in the mixer) and Judah helped me put these cute Wilton pumpkin cupcake liners in the pan. After baking the cupcakes as directed on the box we let them cool. While the cupcakes cooled I mixed up a batch of Lemon Butter Cream frosting (recipe follows). Of course, you could use any flavor you like but I thought yellow would look pretty for fall with the orange pumpkin cupcake liners and the cute pumpkin picks from Wilton. There are a bunch of great recipes on Wilton.com, including a classic buttercream icing.

I used an extra large tip to pipe the icing so I could get a really pretty-bought-em-from-the-gourmet-bakery look. Then, I placed them on my cupcake tree for presentation. I think they turned out really pretty and they got gobbled up quick, so I guess they tasted pretty good too!

:: Lemon Buttercream Frosting

(Makes about 4 cups of frosting)

1 cup butter, softened
2 Tbsp lemon zest
1/4 cup fresh squeezed lemon juice
2 Tbsp milk
5 cups confectioners’ sugar
Wilton yellow food coloring gel

Beat the butter at medium speed until creamy. Beat in milk, lemon zest, and lemon juice. Gradually add in the confectioners’ sugar and beat until light and fluffy. Add in yellow food coloring gel (using gel is better than liquid food coloring because it won’t water down your icing) a little at a time until you reach the desired color.

All the supplies seen here – food coloring gel, cupcake picks and liners, piping bags and tips can be found at your local Walmart and from Wilton.com

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SweeTango Apples – Mmmm!

Written on September 30, 2011 by Denisesawyer in Dessert, Product Reviews & Giveaways, Snacks, Wholesome Recipes

We are major fruit eaters at our house. I always have fresh fruit in the house because it is something I can be certain Judah will eat. When he’s being picky and only eating small bites here and there I love knowing I can give him some apple slices, mandarin oranges, clementines, berries, among other fruits and he’ll gobble them up.

That’s why I jumped at the opportunity to review the new SweeTango apples when Walmart asked if I was interested. SweeTango is a new variety of apples produced over the last decade by agriculture professors at the University of Minnesota. This new apple variety has been a labor of love for the university and a network of family-owned orchards to grow these apples. These apples are being grown in Michigan, Wisconsin, Minnesota, and Washington states.

The SweeTango apple was available last year – but in limited quantities and only in certain regions of the country. They are expecting a crop three times as large this fall and beginning this September they will be available at Walmart stores across the country. Be on the look out, they may not be called out but you will know them by their stickers – they will say SweeTango.

I love apples and make a special trip to the local orchards here each fall with my family. It is something we look forward to. But, there is nothing I hate worse than a mealy apple. So, I was thrilled when I bit into my first SweeTango apple. It is a cross between the Honeycrisp and the Zestar apples. It is very crispy and both sweet and tart at the same time. I think it is very similar to the taste of a Fugi (which is my favorite) but it has a nice tart background flavor that the Fugi doesn’t have – kind of like a Granny Smith.

However you explain it, it is delicious. I know I’m not the only one enjoying these apples because they are quickly vanishing from our produce drawer!

They are fabulous by themselves and make a great fruit to throw in a lunch box or in your purse as you run out the door, but Judah and I make them special by dipping them in our favorite marshmallow dip. I slice a SweeTango apple up and a few spoonfuls of this dip and we enjoy it as a quick before bedtime snack while I read him a bedtime story. If you’d like to give our dip a try, it is quite simple:

:: Marshmallow Fruit Dip

1 container (the small/regular size) marshmallow cream
1 (8 oz) block of cream cheese (at room temperature)

Blend the two ingredients together with a mixer and chill. Serve with any kind of fruit – apples, grapes, and strawberries are our favorites!

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Best-Ever Mini Banana Nut Muffins

Written on September 25, 2011 by Denisesawyer in Dessert, Main Dishes, Wholesome Recipes

I love banana bread but to bake a big loaf you’ve got to have time…and time I “ain’t got.” Time is precious -especially when you have a little helper in the kitchen. Judah is willing to wait for a few minutes but you will have a bear on your hands if you ask him to wait an hour (the length of time it takes to make a large loaf of banana bread).

I know, I know, I could bake it the night before – but I never think about it or have the energy for it lately. That’s why I changed my banana bread recipe into a banana muffin recipe. I cook the batter in mini muffin muffin pans. Mini muffins are smaller and so they cook faster – but you still get the same delicious flavor. Bonus – less time in the oven means less heat in the house!

These delicious little morsels are a perfect breakfast or snack for little hands but they are also great for taking to the office because they will make a batch of about 48.

:: Best-Ever Banana Muffins

1/2 cup butter
1 cup sugar
2 eggs
2 cups self rising flour
3 mashed bananas
3/4 cup nuts (optional – I like pecans)

Preheat oven to 350 degrees. Cream the butter and sugar. Add the eggs and beat in. Add the bananas. Add the flour and beat until smooth. Fold in nuts (if using). Pour batter into prepared mini muffin pans. Bake for 8 minutes (or until just done). Serve with soft, room temperature butter. Mmmmm.

Note: You can make regular sized muffins – just cook longer. I love making the mini ones though, because they are so speedy!

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Strawberry and Nutella Crepes

Written on September 15, 2011 by Denisesawyer in Dessert, Main Dishes, Uncategorized, Wholesome Recipes

My son loves waffles and pancakes and I make many different variations including ones with chocolate chips, nuts, or fresh fruit folded into the batter. We also like them topped with maple syrup, fresh fruit syrup, and peanut butter for a quick way to enjoy them while running out the door!

I don’t know why I didn’t think to serve him crepes before, they are quick and simple and delicious! I love them for breakfast but they are also fabulous for dessert.

Many people are afraid to tackle crepes because they seem impossible but actually, I’ve found they are almost impossible to mess up! And, I love that you can whip up this recipe in a blender and then store the leftover batter right in the blender in the fridge for the next morning!

This morning I made them for Judah with a good smear of Nutella and lots of sliced up strawberries. We had them yesterday with Nutella and bananas. They are also delicious with yogurt, fresh fruit, peanut butter, chocolate syrup… are there any ways that these are bad?

I make them in a regular stainless steel pan – a nonstick pan is not required (and I don’t use them!) as long as you use a little butter before adding the batter.

:: Crepes

1 cup whole milk
1/2 cup cornstarch
1/4 cup all purpose flour
3 large eggs
3 tablespoons butter, melted (plus more for buttering the pan)
2 tablespoons sugar
1 teaspoon vanilla extract
sliced strawberries (or any other fruit that you enjoy)
Nutella

Place all the ingredients (except the strawberries and Nutella) into a blender. Blend until the ingredients are mixed well and a batter is formed.

Heat pan over medium to medium-low. Place some butter in the pan and make sure the entire pan has a good coating. Using a ladle, ladle in some of the batter (the trick is not to make them too thick – so only put in enough batter that you coat the bottom of the pan with a thin layer). Swirl the pan to even out the batter.

They don’t take long! Check for two things – the middle to look done and the bottom to be brown. You don’t flip it! Just lift the crepe with a heat proof spatula to check that the bottom is brown and if so, scoop it out or flip it out onto the plate.

Smear with a heaping teaspoon of Nutella and place straberries down the center. Fold up and enjoy!

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