My all time favorite dessert is Apple Crisp!!
We’ve been making apple crisp since I was a kid. It’s a childhood favorite.
I’ve shared this recipe back in 2011 when we only had sophia…
but now that I’m 7 years into marriage and 3 babies in, I’ve made this recipe
in my own kitchen A LOT and have figured out EXACTLY how we like it!
I’ve tweaked it to perfection! ;)
It’s… amazing. You are going to want to pin, bookmark,
print and laminate this baby. You’re welcome.
This weekend we went apple picking.
What else do you do on a rainy morning??? haha.
Luckily no rain drops while we picked, just some good ol’ puddles to jump in!
We went with some friends and it was so fun.
Lots of giggles and reallyyyy messy kids..and parents.
Micah thought it was the most awesome place he had ever seen.
So many red and green balls to throw!! He doesn’t know how to put on the brakes.
I want to go back. just with someone to carry the huge bag of apples for me again. haha.
APPLE CRISP INGREDIENTS
2 Cups Flour
2 Cups Oats
2 Cups Brown Sugar
1 1/2 Sticks Margarine
3 Tablespoons Water
1/4 Cup Granulated Sugar
1/4 Cup Flour
1/2 Teaspoon Cinnamon
1/4 Cup Water
The best part about this recipe..it’s EASY.
You have a bowl of apples.. a bowl of topping.. and a pan to cook it in.
Preheat the oven to 375 degrees.
Wash, Peel + Cut up the apples. Eat a few.
Have kids come over and beg for a taste test.
give in. because it’s APPLES.
Save the topping taste testing for you. It’s too good to share.
In a bowl, Mix the dry topping ingredients together.
2 cups Flour. 2 cups Brown Sugar. 2 cups oats.
You could do this in your sleep girl!
Melt 1 1/5 sticks margarine (or butter.) Pour onto dry mixture.
o ya. It’s going down.
Use a fork to mix the topping mixture.
Add 3 TB water to make sure all the white flour is mixed in.
Sneak a taste or two. job well done.
Grease(I use the spray kind) a Casserole pan. (use any size really..2 small ones work too!)
Pour apples in.
(we accidentally ate more of our cut up apples than we should have. continuing on.)
On top of apples sprinkle 1/4 Cup Granulated Sugar, 1/4 cup flour, 1/2 Teaspoon Cinnamon and 1/4 cup water.
I wash and then use my hands to mix up the apples. It’s just the easiest.
Pour Topping Crumb Mixture over the apples and pop in the preheated oven!
Bake for 30-35 minutes or until golden.
Serve the apple crisp warm or cold with vanilla ice cream and ENJOY!
I feel like I’m sharing my childhood with all of you with this recipe… it’s a good one!
Earlier this week we had a “run to the corner store and grab vanilla and
chocolate chips for cookies- oh no they don’t have chocolate chips!” experience.
That made us end up going with chopped up chunks of
hershey kisses and discovering the most amazing cookies EVER.
If you grew up eating peanut blossoms like I did… it’s like combining that cookie…
and your loved traditional chocolate chip cookie recipe. Amazingness.
Thank you store for not having chocolate chips… because of you, we found our new favorite recipe ;) The girls love unwrapping hershey kisses…
and I love a baking task that keeps them busy without flour flying!
This recipe is the Nestle Toll House Chocolate Chip Cookie Recipe but with Hershey kisses instead of the morsels. Easy! Most of you probably know this recipe by heart ;)
CHOCOLATE CHUNK-KISS COOKIES
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup granulated brown sugar
1 teaspoon vanilla extract
2 large eggs
half a small bag of hershey kisses (or more. go crazy.)
Preheat oven to 375 degrees
Unwrap and chop up hershey kisses. (a mix of big and small chunks!)
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract
in large mixer bowl until creamy.
Add eggs, beating well after each addition.
Gradually beat in flour mixture. Stir in Hershey kisses chunks.
Drop by rounded tablespoon onto ungreased baking sheet.
Bake for 6 minutes (they will look not cooked..but as long as you press
on them and they are a little firm and puff down by touch, you are good!
Let em set up on the cookie sheet and you’ll get those soft chewy cookies.)
I’m trying to think of another “reason” to make these again ;)
The School year is in full swing for most… It’s the time of year we are trying to figure out how to juggle it all and not serve cereal every night. (although I love cereal for dinner ;)
I have my two girls in school and then micah, an almost 2 yr old, at home with me all day.
I’m trying to juggle my blog, HAPPY MOMMY BOX and the everyday to do list.
EASY + QUICK school night meals are a must for our family!
Here’s a round up of meal ideas we love in our house.
I’m sure your schedule has filled up too…
if you are looking for some new easy + fast recipe ideas… HERE YOU GO!
All of these recipes are tried and true
favorites that we make regularly!
Hope you enjoy!
1. Crock Pot Chicken + Dumplings
2. One Pot Chicken Marsala
3. Creamy Mac n’ Cheese
4. Easy Chicken Pot Pie
5. Stir Fry – With Awesome Sauce
6. Lasagna Roll Ups
Let me know if you make any of these recipes! Tag me on INSTAGRAM!
I don’t know if this is an “official” Chicken Marsala recipe…but it’s AMAZING.
I make it when I want something that tastes like I spent forever cooking it,
but in reality it is a sinch to whip up. I’m not even joking… this recipe is a one pan wonder.
Two if you count the plate you put the chicken on while you add the sauce in but let’s not get so technical.
I could eat this every night. With rice and veggies.. so good!
You’ll impress yourself with your amazing culinary skills… and you should definitely make this for company because it’s fancy looking and pretty much fail proof. Some simple delicious ingredients, combined, make it so yummy! On to the recipe! ::forward march pose:: (I don’t know. this is the problem with late night posting.)
(the busy budgeting mama way)
4 (or more) Thin sliced Chicken Breasts
1/2 cup Marsala Wine
8 ounce Baby portabellas (if you want!..I don’t always use them)
1 Shallot, chopped
1 cup Chicken Broth
Salt + Pepper
1/4 Cup Maple Syrup
2 sprigs fresh rosemary (super important!)
+Preheat oven to 375 degrees
+Turn on medium high heat on pan.
+Chop the shallots. If you don’t cook with them. start. so good!
+Add canola Oil once pan is hot
+Add chicken to pan to sear. (it’s thin so it’ doesn’t take too long to cook in general, the more you cook here the quicker it will be in the oven.)
+Remove seared/mostly cooked chicken to a pan.
+Turn down heat + add shallots (and mushrooms if you want.)
+Stir around and add in Marsala and let reduce for a couple minutes.
+Add syrup and chicken broth.
+Return Chicken to pan + add fresh rosemary sprigs.
+Instagram the amazingness.
+Put lid on pan and place in oven for 10 minutes or so.. just till it’s cooked through!
Don’t forget lid is hot!….. not that I’ve ever done that.
+I usually make a bag rice while it’s in the oven and put that right into the pan!
Let the juice get all mixed in!
The longer it sits in the juice..the more heavenly it becomes.