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!
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.
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.
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.
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.
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……
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.
- 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 9x13 dish.
- 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.
- Put into the preheated oven and bake for 40 minutes. Serve warm. Enjoy!
- 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.
BBQ Baked Potatoes #CookoutWeek
I’m so excited to be participating in another #CookoutWeek! Time sure goes by fast when it feels like we just got done with Choctoberfest. Here we are though heading straight into summer and that means grilling out! Give these BBQ baked potatoes a try. Loaded with a beef and beans then topped with cheese and green onions this potato makes a wonderful summer meal.
*Affiliate links are included in this post. Please read my Discloser Policy. I received Chef Shamy complimentary but all opinions stated in this post are my own. For more information about Chef Shamy visit their About page. You can purchase Chef Shamy here and save 10% with the discount code 10BUTTER10 through July 4th.
I feel like summer just started yet we are a week away from the 4th of July. Michigan is odd though because due to the law we do not start school until after Labor Day. Where we live in Michigan it’s very close to Indiana and they’ve already been out of school for what feels like weeks! I’m sure they feel the same when they go back to school close to the beginning of August and we’re still chilling through Labor Day though.
Well whenever your summer starts no matter where summer usually means cooking out. So let’s get to my first contribution to #CookoutWeek, BBQ baked potatoes.
Chef Shamy sent me two tubs of what I am referring to now as ‘the good stuff’. From beginning to end Chef Shamy is what made these potatoes. The whole time we were eating them my 11-year-old kept saying, ‘The butter is what makes it.’ He is my best go to for honesty on recipes and he loved these BBQ baked potatoes. So let’s get to the recipe!
After looking into a few different variations of making BBQ baked potatoes on the grill it seemed like the only logical choice would be to season the tin foil that we are wrapping our potato in. So start by ripping off 6 large sheets of tin foil. Wash the potatoes then set them aside. In a microwaveable bowl melt the Chef Shamy Garlic butter. With a basting brush spread the butter on one side of each piece of tin foil. Sprinkle with sea salt.
Poke each potato with a fork to make holes for steam to escape as they cook. Put the baked potato right in the center of the tin foil then fold at the top then the sides. It is now ready for the grill. Crank the heat on the grill to medium heat so these cook low and slow for 45 minutes-1 hour.
In the last 15 minutes of the potato cooking make the toppings. I decided on beef, beans and a slightly sweet BBQ sauce would be perfect! In a pan brown the beef, garlic and chopped onion until the meat is cooked all the way through. Drain off the extra fat from the pan. Now add the beef broth, ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder and paprika. Stir to combine and heat through.
Take the potoatoes off the grill and let set for a few minutes. Open the foil carefully since steam will escape. Cut the potato in half. Fluff the potato then add some more Chef Shamy Garlic Butter. Top with the beef and beans. Sprinkle the BBQ baked potatoes with cheese and green onion. Return to the grill for 2-4 minutes to melt the cheese. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Check out all these delicious recipes from all the participants of #CookoutWeek!
Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2018:
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ April GoLightly ♥ Authentically Candace ♥ Blogghetti ♥ Body Rebooted ♥ Bottom Left of the Mitten ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Coconut & Lime ♥ Cookaholic Wife ♥ CookwithRenu ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ For the Love of Food ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Hardly A Goddess ♥ Herbivore Cucina ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kelly Lynn’s Sweets & Treats ♥ Mildly Meandering ♥ Moore or Less Cooking ♥ Our Good Life ♥ Oven Tales By Syama ♥ Palatable Pastime ♥ Sarah Cooks the Books ♥ Savory Moments ♥ Seduction In The Kitchen ♥ Strawberry Blondie Kitchen ♥ Sweet Coralice ♥ Tampa Cake Girl ♥ Technotini ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Freshman Cook ♥ The Simple Supper ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Who Needs A Cape? ♥ Wildflour’s Cottage Kitchen
| Prep Time | 5 minutes |
| Cook Time | 55 minutes |
| Servings |
servings
|
- 6 large baking potatoes
- 1/4 cup Chef Shamy Garlic Butter melted
- 2 Tbs sea salt
- 1 small yellow onion chopped
- 2 garlic cloves minced
- 1/2 cup beef broth
- 1/2 cup ketchup
- 1 Tbs lightly packed brown sugar
- 1 Tbs yellow mustard
- 2 tsp apple cider vinegar
- 1 tsp dark molasses
- 1 tsp chili powder
- 1/4 tsp Spanish paprika
- 1/4 cup Chef Shamy Garlic Butter not melted for topping after potatoes have cooked
- 1/2 cup shredded colby jack cheese
- 1/4 cup green onions chopped
Ingredients
|
|
- Rip off 6 large sheets of tin foil. Wash the potatoes then set them aside.
- In a microwaveable bowl melt the Chef Shamy Garlic butter. With a basting brush spread the butter on one side of each piece of tin foil. Sprinkle with sea salt.
- Poke each potato with a fork to make holes for steam to escape as they cook. Put the baked potato right in the center of the tin foil then fold at the top then the sides.
- Crank the heat on the grill to medium heat sthen place these on the grill and cook low and slow for 45 minutes-1 hour.
- In the last 15 minutes of the potato cooking make the toppings. In a pan brown the beef, garlic and chopped onion until the meat is cooked all the way through. Drain off the extra fat from the pan.
- Add the beef broth, ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder and paprika. Stir to combine and heat through.
- Take the potoatoes off the grill and let set for a few minutes. Open the foil carefully since steam will escape. Cut the potato in half.
- Fluff the potato then add some more Chef Shamy Garlic Butter. Top with the beef and beans. Sprinkle cheese and green onion. Return to the grill for 2-4 minutes to melt the cheese. Enjoy!
Irish Stout Cake
Who says you can’t have your cake and enjoy a beer too? Pour a cup into this cake batter then enjoy the rest while the cake bakes. This Irish Stout Cake is the perfect dessert for upcoming St. Patrick’s Day. Did I mention that I made it with Michigan Craft Beer? Celebrate the Holiday and Michigan in one sweet dessert that is so easy to make.
I’m so excited this year to participate in #FoodBloggerLove recipe swap. This event is all about showing the ‘love’ to other Food Bloggers and recreating their best recipes. I am pairing up with Amy Bartlett over at Savory Moments. There were so many wonderful recipes on her site that by the time I finally settled on one I had a bunch more on my list to make but once I landed on her Guinness Chocolate Cake I knew this was the perfect recipe. Check out Amy on Instagram, Facebook, Pinterest and of course on her blog where she’s cooking it up in the kitchen – can you believe she does it all with twins running around?
If you follow Bottom Left of the Mitten at all you know that I do a lot of food and beer pairing but I haven’t ever cooked ‘with’ beer let alone bake with it. I’m glad that I went outside my comfort zone for #FoodBloggerLove. Not only was Amy’s recipe really easy it gave me an opportunity to swap out the original Guinness that she used for a Michigan Craft Beer which I’m always 100% here for. So if you want you can use 1 cup of Guinness or do I like I did and reach for Short’s Brewing Uncle Steve’s Traditional Irish Style Stout. Now on to the cake!!
To start preheat the oven to 350 degrees. Grease a 8-inch springform pan. On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool. In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Make sure the springform pan is liberally greased or you can even add parchment paper to it. Place the pan on a cookie sheet just in case the bottom leaks a little bit then add the batter. Bake the cake for 45-55 minutes depending on your oven. Mine went for a full 55 minutes. The top of my cake did crack and you know of course I just watched a baking hack video where it showed how not to have that happen but of course I forgot and you know what, oh well. It turned out perfect!
Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully. Time to make the frosting! Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake. Cut into 8 slices and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Check out all the other #FoodBloggerLove recipes!
| Prep Time | 5 minutes |
| Cook Time | 55 minutes |
| Servings |
slices
|
- 1 cup Irish Style Stout I used Short's Brewing Uncle Steve's Irish Style Stout
- 10 Tbs unsalted butter
- 3/4 cup unsweetened baking cocoa
- 1 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 3/4 cup sour cream
- 2 eggs, large
- 1 Tbs vanilla extract
- 2 cups all purpose flour
- 1/4 tsp salt
- 2 1/2 tsp baking soda
- 8 ounce container mascarpone cheese
- 2 tsp sugar
- 1 tsp vanilla extract
Ingredients
Irish Stout Chocolate Cake
Frosting
|
|
- To start preheat the oven to 350 degrees. Grease a 8-inch springform pan.
- On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool.
- In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
- Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Add to the pan.
- Bake the cake for 45-55 minutes depending on your oven.
- Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully.
- Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake.
- Cut into 8 slices. Enjoy!
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