Sugar Cookie and Apple Cobbler

Been apple picking yet this season?  Have you been looking for a super Easy Apple Dessert to make with all the apples you’ve got hanging around? This Sugar Cookie and Apple Cobbler has a warm apple filling and a crunchy cookie crust and uses less than 7 ingredients!

Sugar Cookie and Apple Cobbler in a casserole dish ready to eat!

A few months ago my step-mother stopped over with a HUGE shoebox full of recipe cards and books that she had.  After going through all the wonderful recipes I landed on one that would be perfect for fall!  It was in a Pillsbury/The Pampered Chef small cookbook called, Turning Out the Best Recipe Book.  

A shoebox full of cookbooks.

The basics of this recipe require sugar, some spices, a tube of cookie dough and apples.  That’s it.  I only had to hit the grocery store for the sugar cookie dough.  If you have a really good recipe to make your own dough you probably don’t even need to do that.

Since this apple dessert recipe bakes up nicely in a dish and can travel well it’s the perfect dish to bring to holiday parties or tailgates.

Sugar Cookie and Apple Cobbler with a slice cut out and on a plate next to it.

How to make Sugar Cookie and Apple Cobbler:

Preheat the oven to 350 degrees.

Core and chop the apples into bite-sized pieces then add the apples to a bowl.

To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour.  Stir to combine.

Add the apples to a greased 9×13 dish.

Apple in a dish with a tube of sugar cookies and cinnamon sugar next to it.

Next, open the cookie dough and cut into about 18 slices.  Place the slices over the top of the apple filling.

In a bowl mix, the sugar and cinnamon then sprinkle over the top.

Apples and sugar cookies in a dish with cinnamon sugar being sprinkled over it.

Put into the preheated oven and bake for 40 minutes.  Serve warm.

Tips & Variations for this Sugar Cookie and Apple Cobbler:

  • Don’t like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.
  • I used Gala apples but you can use any red apple variety.
  • If you have apple pie spice on hand go ahead and substitute the cinnamon and nutmeg in the apples with 1/2 tsp.

And here you are……

Sugar Cookie and Apple Cobbler in a dish ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.



Print Recipe
Sugar Cookie and Apple Cobbler
Looking for the ultimate in fall desserts? Try this easy Sugar Cookie and Apple Cobbler. Apples, brown sugar and crispy sugar cookies - delicious!
Sugar Cookie and Apple Cobbler | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert, Fall Food
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
Cinnamon-Sugar Topping
Course Dessert
Cuisine Dessert, Fall Food
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
Cinnamon-Sugar Topping
Sugar Cookie and Apple Cobbler | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees.
  2. Core and chop the apples into bite-sized pieces then add the apples to a bowl.
  3. To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour. Stir to combine.
  4. Add the apples to a greased 9x13 dish.
  5. Next, open the cookie dough and cut into about 18 slices. Place the slices over the top of the apple filling.
  6. In a bowl mix, the sugar and cinnamon then sprinkle over the top.
  7. Put into the preheated oven and bake for 40 minutes. Serve warm. Enjoy!
Recipe Notes
  • Don't like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.

Homemade Chocolate Pudding

This Pudding Recipe that will transport you back to childhood.  A bowl of warm, chocolatey pudding with the extra special layer on top of it.  Homemade Chocolate Pudding is easy to make and you probably have all the ingredients on hand.

Homemade Chocolate Pudding in bowls ready to eat!

*Affiliate links may be included in this post. Please read my Discloser Policy.
I received Rodelle Gourmet Baking Cocoa complimentary but all opinions stated in this post are my own.

This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood.  Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding.  Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.

Homemade Chocolate Pudding with a spook in it and other bowls of pudding surrounding it.

I was very excited to partner with Rodelle in making this recipe for Choctoberfest.  Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium, and vitamins.  It’s also naturally cholesterol free Kosher, gluten-free and non-GMO.  So now on to the recipe!

How do you make Homemade Chocolate Pudding?

In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch, and salt whisk together the ingredients so they are all combined.

Move the pot to the stove top.  Measure out 2 cups of milk and whisk it into the dry ingredients.  Turn on the stove to medium heat.  Add the additional 2 cups milk, butter, and vanilla.

Recipe steps of how to make Homemade Chocolate Pudding.

With the heat going constantly keep the whisk going.  The lumps at the top will eventually disappear so be patient.  Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn.

When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.  Give the pudding at least 10 minutes to cool down and firm up a little if eating warm.

Serve warm or chilled.  With or without whipped cream.

Tips & Variations for Homemade Chocolate Pudding:

  • Don’t like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.  If you want cold put it into the fridge for about half an hour.
  • Feel free to substitute dark cocoa powder for a dark chocolate homemade pudding.

And here you are…..

Homemade Chocolate Pudding in bowls ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Print Recipe
Homemade Chocolate Pudding
Only a few minutes and a few ingredients to make the perfect comfort homemade chocolate pudding. Get ready to be transported to your childhood.
Homemade Chocolate Pudding | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Homemade Chocolate Pudding | Bottom Left of the Mitten
Instructions
  1. In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt. Whisk together the ingredients so they are all combined. Move the pot to the stove top.
  2. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
  3. With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken--this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn't burn.
  4. When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
  5. If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
  6. For no skin: cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
  7. If you want cold: put it into the fridge for about half an hour.
  8. Serve warm or chilled. With or without whipped cream. Enjoy!
Recipe Notes
  • Don't like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.  If you want cold put it into the fridge for about half an hour.

Neapolitan Poke Cake

Ah February! I am so happy to see you.  While this tends to be one of the colder months of the Winter in Michigan we are now starting to see that it’s creeping closer and closer to Spring.  It’s lighter out in the morning and we are making it to nearly 6pm before it gets dark.  We made it over the holiday hump and are still motivated with all the New Year resolutions we made.  Punxsutawney Phil says 6 more weeks of Winter but February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”.  For my sweethearts I made this Neapolitan Poke Cake.  Layers of strawberry, chocolate and vanilla make this simple dessert into a special treat for the ones I love.

Neapolitan Poke Cake | Bottom Left of the Mitten

Aren’t simple desserts the best?  Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be!  Until then I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes.  Easy and delicious.

Neapolitan Poke Cake | Bottom Left of the Mitten

When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk and that is what I did here by following the directions but adding whole milk instead.  So all you have to do it beat cake mix ingredients in a bowl at medium speed until well combines.  Grease a 13×9 pan and add cake mix.  Bake at 350 degrees for 25 minutes.  Take cake out and let cool.

Once the cake has cooled down a bit make the pudding.  With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes.  Now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Pour the pudding on top of the cake then take spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.

Neapolitan Poke Cake | Bottom Left of the Mitten

Refrigerate to let the pudding set for around 2-3 hours.  Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake.  Top with chopped strawberries and chocolate syrup.  Place several pecks on the cheek for good measure when serving.  And here you are…..

Neapolitan Poke Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!

Online Sewing Class

Neapolitan Poke Cake | Bottom Left of the Mitten #cake #pokecake #ValentinesDay
Print Recipe
Neapolitan Poke Cake
Strawberry cake 'poked' and filled with chocolate pudding then topped with vanilla whipped cream, strawberries and chocolate sauce. An easy dessert for the sweethearts in your life.
Neapolitan Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Dessert
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Course Dessert
Cuisine Cake, Dessert
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Neapolitan Poke Cake | Bottom Left of the Mitten
Instructions
Strawberry Cake
  1. Beat cake mix ingredients in a bowl at medium speed until well combines.
  2. Grease a 13x9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
  3. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Chocolate Pudding
  1. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerate to let the pudding set for around 2-3 hours.
Vanilla Whipped Cream Frosting
  1. Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!

Caramel Bottom Eggnog Cheesecake #SundaySupper

We are expecting our first substantial snow fall here today in Southwestern Michigan.  How exciting!  I feel like the holiday can finally get under way.  I’ve strung the lights up outside, put up the tree, hit the Amazon Cyber Monday deals.  We are way ahead of schedule this year and only have a few presents left to get so that means in not too long I have to do one task that I don’t particular like about Christmas-wrapping presents.  I’ll be honest, I suck at it! However one tradition that I have kind of makes it easy to get through, I enjoy a big glass of eggnog while doing it.  That creamy concoction mixed with a little spiced rum….yummy!  Makes the fact that I cannot make even a shirt box look presentable a little less stinging. But I’ve never had ‘nog any other way….so I decided to try something different.

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

In order to let everyone this holiday season enjoy eggnog I decided to use it in a method that is quickly becoming one of my favorite ways to cook ~ no bake cheesecake.  A no bake cheesecake can be changed up to suite the needs of any occasion.  Have a picnic? Make my Chocolate Bottom Strawberry Cheesecake.  Need a quick dessert for a football cookout?  Whip up a Butterscotch Bottom Pumpkin Spice Cheesecake.  Easy, fast, versatile and more importantly~delicious!  This Caramel Bottom Eggnog Cheesecake with Ginger Snap Crust is a winner for the holidays.  And did you see that I said ‘easy’?  Check out the video showing how quickly it comes together.

Dessert is made.  So now you can get back to wrapping all those presents.  I hope you are better at it than I am! And here you are……Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!

Thank you Christie from A Kitchen Hoor’s Adventure for hosting this holiday recipe roundup for everyone who loves eggnog!  Get 20+ more recipes here…..

Baked Goods

Beverages

Breakfast and Breakfast Pastries

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

*Music ‘A Hoot’ by Partners in Rhyme

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten #christmas #eggnog

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Print Recipe
Caramel Bottom Eggnog Cheesecake
Creamy caramel and eggnog cheesecake filling covers a crunchy ginger snap cookie crust. Drizzle with more caramel and top with candied walnuts for a perfect no bake holiday treat.
Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Dessert, Pie
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Course Dessert
Cuisine Dessert, Pie
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten
Instructions
  1. For the candied walnuts cook butter, brown sugar and walnuts for 1-2 minutes on stove top medium/high heat. Set to the side to cool.
  2. Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
  3. Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
  4. Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
  5. Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
  6. Refrigerate for 4-6 hours. Cut into 8 pieces. Enjoy!

Chocolate Bottom Strawberry Cheesecake

Jello-O No Bake Cheesecake Dessert comes with everything you need to start.  The box includes a creamy cheesecake mix, a buttery and crunchy graham cracker crust and the sweet strawberry topping.  All you have to do is add the chocolate! Makes for a perfect & quick Chocolate Bottom Strawberry Cheesecake.

Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten

You can find this dessert at many of the picnics that we attend during the summer.  I like taking it because not only is it delicious but it gets rave review.  Call me an attention seeker but I love it when people enjoy what I bring to the table.  And this is one that get enjoyed a lot!

When I get asked for the recipe and I tell them how easy it is I’m always surprised at how many people have never even heard of this stuff.  I mean I remember my mom bringing this home for the first time when I was a teenager and how excited she was to try it.  At the time I think that it was just the basic, plain cheesecake but now they have 8 different types.  Check them out!  Like I usually say, ‘It’s with the Jell-O just usually on the very top shelf at the store.’

This recipe is adapted from the back of a box that was for Jell-O No Bake cheesecake bites.  I liked the idea but didn’t want to take the extra steps to make individual portions so I expanded on the idea and I’ve been making it ever since.  Check out the whole process in the video here—>

See how easy that was?  And here you are…….

Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten
Print Recipe
Chocolate Bottom Strawberry Cheesecake
Jello-O No Bake Cheesecake Dessert comes with everything you need to start. The box includes cheesecake mix, the graham cracker crust and the strawberry topping. All you have to do is add the chocolate!
Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Chocolate Bottom Strawberry Cheesecake from Bottom Left of the Mitten
Instructions
  1. Prepare graham cracker crust according to package directions. Adding crumbs from box, 2 Tbs sugar and melted butter. Mix and form as crust in pie pan.
  2. Add chocolate chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Take chocolate and stir until well combined. Pour onto the top of prepared crust.
  3. Add pudding mix and remaining 1-1/2 cup cold milk. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
  4. Refrigerate for 2-6 hours.
  5. When ready to serve top with strawberry topping.
  6. Cut into 8 pieces. Enjoy!

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