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.

Pulled Pork Mac and Cheese

Welcome to the first Mitten Movie Night of Spring! We are ready to settle in and start enjoying the warmer weather.  Today I am sharing a recipe that is inspired by a wonderful meal that we had while on our Spring Break trip to Florida, pulled pork mac and cheese.

Pulled Pork Mac and Cheese has a creamy homemade sauce topped with tender pulled pork and BBQ sauce. The perfect meal for when your craving cheesy goodness. | Bottom Left of the Mitten

A little more on the backstory of where this recipe originated from.  This year was the first year that we actually ventured out of Michigan for Spring Break. The Winter has been long and we were all in need of some serious Sunshine.  So we headed down to a place that I grew up going to as a kid – Venice, Florida. Right on the Gulf of Mexico we couldn’t have asked for a better place to get away from it all….well expect for the traffic with everyone else having the same idea…but I digress and do not want to complain because this was easily one of my favorite vacations we’ve ever had.  I mean look at this picture of the boys heading down to the beach.  A picture truly is worth a thousand words.

Spring Break 2018 Venice Florida | Bottom Left of the Mitten

While we were in Florida we visited my friend and her family who hosted us for Easter.  Visited the Clearwater Marine Aquarium to see Winter & Hope.  Then enjoyed lots of time at the pool, the beach and eating really good food.  On the suggestion of one of the residents at the condo we headed over to Darrell’s BBQ. It was a treat because anyone with kids and driving 24 hours to get to a location knows it means lots of fast food and we were ready for a sit down meal.  The husband had the pulled pork platter, Big A had a burger and Little A and I shared a big bowl of pulled pork mac and cheese with piles of pork and sweet BBQ sauce.  It was so good and one that I kept note of so I could make it as soon as we got home.

Pulled Pork Mac and Cheese has a creamy homemade sauce topped with tender pulled pork and BBQ sauce. The perfect meal for when your craving cheesy goodness. | Bottom Left of the Mitten

Let’s start with the pulled pork.  For this pulled pork mac and cheese recipe, I made the pork in the slow cooker.  You can easily smoke the meat if you like but I ran short on time and really didn’t feel like pulling out the smoker so the slow cooker worked just as good.  Mix the beef broth and seasonings in the bottom of the crock pot and add the pork. Set for 6-8 hours on low and the pork is ready to be taken out and pulled.

About 20 minutes before the pork is ready to come out start the macaroni and cheese. Boil the pasta according to package directions.  Once it is done remove from the pan, drain and set aside in another bowl.  To the pot you cooked the pasta add the butter and over medium heat melt the butter.  Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk.  Stir until combines and you have a nice sauce appearance.  Now add the nutmeg, pepper, garlic powder then finally add the 3 different cheeses.  Make sure you stir the whole time.  See how awesome this sauce comes out. The ‘pull’ of the cheese.  Thick enough to coat all the noodles.  Another word for it is ‘cheesetastic’.

Pulled Pork Mac and Cheese has a creamy homemade sauce topped with tender pulled pork and BBQ sauce. The perfect meal for when your craving cheesy goodness. | Bottom Left of the Mitten

Now add the noodles to the pot and stir to get all the sauce all over the noodles.  Now set out a plate and add the mac and cheese.  Heap some pulled pork on there.  Drizzle with BBQ sauce (I recommend my Best BBQ Sauce).  Finish off this pulled pork mac and cheese with pickled red onions and jalapenos.

Even though most of this post talks about Florida I am a Michigan girl and happy to be home because we do have some of the best craft beer in the country.  Wouldn’t you know we came back just in time for the release of Hopsoulution Double IPA from Bell’s.  And here you are….

Pulled Pork Mac and Cheese has a creamy homemade sauce topped with tender pulled pork and BBQ sauce. The perfect meal for when your craving cheesy goodness. | 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.


Print Recipe
Pulled Pork Mac and Cheese
Pulled Pork Mac and Cheese has creamy homemade sauce and is topped with tender pulled pork and sweet BBQ sauce. The perfect meal for when you're looking for cheesy decadence.
Pulled Pork Mac and Cheese | Bottom Left of the Mitten
Course Main Dish
Cuisine Pork
Prep Time 15 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Pulled Pork
Mac and Cheese
Course Main Dish
Cuisine Pork
Prep Time 15 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Pulled Pork
Mac and Cheese
Pulled Pork Mac and Cheese | Bottom Left of the Mitten
Instructions
Pulled Pork
  1. To a slow cooker add beef broth, onion powder, minced garlic and seasonings then set for 6-8 hours on low and the pork is ready to be taken out and pulled.
Mac and Cheese
  1. Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl.
  2. To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance.
  3. Add the nutmeg, pepper, garlic powder then finally add the 3 different cheese. Make sure you stir the whole time.
  4. Add the noodles to the pot and stir to get all the sauce all over the noodles.
  5. To plate: Add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce. Finish off with pickled red onions and jalapenos. Enjoy!

Cheesy Cauliflower #SundaySupper

Looking for a simple side dish that your kids will love?  Have a picky eater that thinks veggies are evil?  Try my Cheesy Cauliflower that is a proven winner with my kids and I’m sure yours will love this side dish too.

Cheesy Cauliflower | Bottom Left of the Mitten

My two boys couldn’t be more different nutrition wise.  If you set a bowl of fruit and a cookie in from of my 10 year old he would always choose the fruit.  He likes to generally eat healthy and only complains when I serve green beans or Brussels sprouts.

My 3 year old on the other hand could sniff out a sugar laden treat from 10 miles away.  Most days it’s a struggle to get a banana down him for breakfast, unless I make my Swedish Pancakes with Brown Sugar Bananas, but even then it’s a struggle.  So I make small concessions and try my very best to make good things as appealing as possible.  And this dish is a hit with both my boys.

Cheesy Cauliflower | Bottom Left of the Mitten

Start by chopping the core off the cauliflower and chop into similar sizes.  Add to a pot of water and set to boil for 15 minutes.  The base for the sauce is just a basic white one.  Remove the cooked cauliflower from the pot and drain the water.  To that pot add the butter and cook over medium heat to melt.  Once melted whisk the flour 1 Tablespoon at a time and stir to combine.  Now add the milk and continue to whisk until it starts thickening.  It’s time to add the spices.

Cheesy Cauliflower | Bottom Left of the Mitten

Four simple ingredients: salt, pepper, garlic powder then Parmesan.  I love the powder kind and use it constantly.  Now the fifth spice is really what makes this dish a stand out~nutmeg.  A few years back I was watching The Rachel Ray Show and she recommended adding nutmeg to cheese sauces.  Ever since then that is what I’ve done.  Who am I to question Rachel Ray!

Cheesy Cauliflower | Bottom Left of the Mitten

Once you’ve added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely.  Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.  Cheesy……so good!  Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.  Put into a 350 degree preheated oven for 15 minutes.  This is the perfect kid friendly recipe to add to any dish.  And here you are……

Cheesy Cauliflower | Bottom Left of the Mitten

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

As always thank you to our Sunday Supper host this week, Anne from Simple and Savory.  If you want more vegetable recipes to make kids happy check out all these other recipes from Sunday Supper bloggers.

Sunday Supper Kid Friendly Vegetable Recipes

Breakfast

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement

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.

 

Cheesy Cauliflower | Bottom Left of the Mitten #sidedish #cauliflower #kidfriendly
Print Recipe
Cheesy Cauliflower
Tender cauliflower is combined with a light cheese sauce. A veggie side dish that is kid approved.
Cheesy Cauliflower | Bottom Left of the Mitten
Course Side Dish
Cuisine Side Dish
Servings
servings
Ingredients
Course Side Dish
Cuisine Side Dish
Servings
servings
Ingredients
Cheesy Cauliflower | Bottom Left of the Mitten
Instructions
  1. Start by chopping the core off the cauliflower and chop into similar sizes. Add to a pot of water and set to boil for 15 minutes.
  2. Remove the cooked cauliflower from the pot and drain the water. To that pot add the butter and cook over medium heat to melt. Once melted whisk the flour 1 Tablespoon at a time and stir to combine. Now add the milk and continue to whisk until it starts thickening.
  3. Now add salt, pepper, garlic powder, nutmeg then Parmesan.
  4. Once you've added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely.
  5. Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.
  6. Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.
  7. Put into a 350 degree preheated oven for 15 minutes. Enjoy!

Asparagus Soup #SundaySupper

When my husband and I got married we went to Riviera Maya for our honeymoon.  Where we stayed at had the best Asparagus Soup.  I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too.  Hey we were on vacation!  So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.

Asparagus Soup | Bottom Left of the Mitten

I looked up the hotel to share with you only to find out that now it’s totally under a different name.  When we went it was the Adventura Spa Palace but now it’s Hard Rock Riviera MayaI was kind of sad finding out about this because it was always a hope that we would go back one day.  I guess though change is inevitable.  It has been over 13 years and it would give us an opportunity to try out a new location.  Until then though I can try to make this soup and reminisce about the wonderful time we had.  And I’m glad I took the challenge to try to make my own because it worked out perfectly!  Now on to the food.

Asparagus Soup | Bottom Left of the Mitten

One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus.  I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap!  A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.  Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan.  I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available.  Check it out to see what goodies are coming soon to a farm near you.

Asparagus Soup | Bottom Left of the Mitten

This asparagus soup recipe ended up being so simple.   Chop off those pesky hard ends on the asparagus and throw them out.  Then chop the rest in equal pieces.  Heat up some oil in the bottom of a large pot over medium/high heat.  Add the asparagus and 3 cloves of minced garlic.  Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.  Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.

Making this soup ‘creamy’ is a two step process.  One is to use a little tool called an ‘immersion blender’.  This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen.  If you do not have one I would suggest taking most of the soup mixture and putting into a blender.  Should give the same exact effect with just a little more work.  For the second part of adding creaminess, take a small bowl add the milk, remaining flour and cornstarch.  Stir to combine then add to the soup mixutre.  Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan.

Top this creamy soup off with some homemade croutons.  And here you are…..

AspargurusSoup_Final

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

Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory.  Check out all these wonderful Spring recipes from other taste makers:

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

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.

 

Asparagus Soup | Bottom Left of the Mitten #SundaySupper #asparagus #spring #soup recipe
Print Recipe
Asparagus Soup
Asparagus is cooked until tender then made creamy with milk and Parmesan. Top with crunchy homemade croutons to complete this delicious and light meal.
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Instructions
  1. Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
  2. Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
  3. Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
  4. Use an immersion blender or regular blender to cream the vegetables.
  5. Take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture.
  6. Add the thyme, nutmeg and Parmesan.
  7. Top this creamy soup off with some homemade croutons. 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!

Swedish Pancakes with Brown Sugar Bananas #SundaySupper

Tangy, thin Swedish Pancakes are cooked up and piled high ready for the breakfast table. Make a delicious mixture of brown sugar bananas to put in the center of the pancakes then roll them up for a sweet way to start the day.

Swedish Pancakes with Brown Sugar Bananas displayed on a table ready to eat.

I’ve mentioned before, my Dad is a great cook.  I remember the first time he let me make Swedish Pancakes during the holidays.  Boy, was I important!  I got to mix the batter. Grease the pan. Learned how to move the pan just right to make sure the pancake is thin and crispy.  While the recipe may have changed over time making these reminds me of how proud I was making these pancakes for the first time.  Now I might have to pass this recipe for Swedish Pancakes with Brown Sugar Bananas to my Dad!

When I think of sleepovers it really takes me back to my youth.  My friends and I doing our hair, dancing to music, gossiping of course!  It seemed like every weekend we were at one house or another us gaggle of girls.  I think that I’m most proud of the fact that those girls are still my closest friends.  If we were staying at my house Sunday’s meant big breakfasts and Swedish Pancakes were always my favorite.  This is my updated version now that I’m the one hosting the sleepovers for my boys.

Swedish Pancakes rolled up with a pile to the side and a bowl of brown sugar bananas next to it.

How to make Swedish Pancakes:

Mix all the pancake ingredients in a bowl.  It’s important to keep the bowl next to the stove with a ladle.  With a mid-sized skillet add a small dab of oil to the pan.  You can see my setup here.  Also, make sure that you have a plate to add your pancakes too.  They cook quickly!

Oil in a pan and batter for Swedish pancakes next to it.

From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out.  Cook for 1-2 minutes.  Flip and cook around 30 seconds for the second side.  I posted a video on my Instagram a while ago on how to move the pan.

How to make Brown Sugar Bananas:

Next is the sauce, which is so easy! Chop the bananas.  Add butter to a pan and start to melt.  Add brown sugar then bananas.  Let cook for around another minute then add the water cinnamon and nutmeg.  Take off heat, you’re done.

How to Roll Swedish Pancakes:

What I want to point out is the ‘roll’.  But I digress. I have a helpful little photo tutorial below for the ‘roll’.  Fill the center of the pancake, hook fork into the side and ‘roll’.

Swedish Pancakes ready to roll up with brown sugar bananas in the middle of them.

You know my husband doesn’t roll his Swedish Pancaked **gasp**!?!? Finish off with more sauce on top.  Do you see this deliciousness??  And here you are…..

Swedish Pancakes with Brown Sugar Bananas displayed on a table ready to eat.

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

Tips:

  • Don’t like bananas? The sauce works well with many other fruits like peaches and plums.
  • No buttermilk on hand? Using soured milk works just as well. To sour milk take 1 cup of regular milk then add 1 Tbs vinegar or apple cider vinegar and let sit for 5-10 minutes.

Instagram | Bottom Left of the Mitten

I would like to thank this weeks Sunday Supper host Marion of Life Tastes Good.  Hosting a Sleepover of your own soon?  Check out over 30+ recipes to keep your guests happy!

Breakfast

Desserts

Snacks

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.

Swedish Pancakes with Brown Sugar Bananas from Bottom Left of the Mitten
Print Recipe
Swedish Pancakes with Brown Sugar Bananas
Roll up the goodness. Thin and crispy Swedish Pancakes loaded with sweet brown sugar bananas. A sweet start to a perfect day.
Swedish Pancakes with Brown Sugar Bananas displayed on a table ready to eat.
Course Breakfast
Cuisine Pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Swedish Pancakes
Brown Sugar Bananas
Course Breakfast
Cuisine Pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Swedish Pancakes
Brown Sugar Bananas
Swedish Pancakes with Brown Sugar Bananas displayed on a table ready to eat.
Instructions
Swedish Pancakes
  1. Mix all the pancake ingredients in a bowl. It's important to keep the bowl next to the stove with a ladle. With a mid-sized skillet add a small dab of oil to the pan.
  2. From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out. Cook for 1-2 minutes. Flip and cook around 30 seconds for the second side.
Brown Sugar Bananas
  1. Chop the bananas. Add butter to a pan and start to melt. Add brown sugar then bananas. Let cook for around another minute then add the water cinnamon and nutmeg. Take off heat.
  2. Fill center of the pancake then roll. Top with more sauce. Enjoy!

Chunky Applesauce Cheesecake

I can’t wait to share with you one of my favorite fall desserts, chunky applesauce cheesecake. Creamy cheesecake and a graham cracker crust filled with a beautiful chunky applesauce filling. 

Chunky Applesauce Cheesecake on a table ready to eat!

Ah, fall! You are finally here!  We are cooling down this week after an extended heat wave and I am so happy.  The heat, humidity, and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season.

I call this ‘chunky applesauce’ because this is the applesauce recipe that I make for my family.  If I have a few apples lying around I will whip this up as a side for dinner.  And since I honestly cannot resist a cheesecake this is a chunky applesauce cheesecake combines two of my favorite things. 

Ingredients for Chunky Applesauce Cheesecake on a counter.

How to make Chunky Applesauce:

If you wanted to just make the applesauce like I do, you would just use this step alone.  I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes.  Now on to the applesauce.  Set up a cutting board next to a pot and cube your apples.  Put them into the pot and add salt, vanilla, butter, cornstarch, cinnamon, nutmeg, and apple juice.  Stir to combine and bring to a boil cooking for around 10 minutes.  Take off the heat and set aside to cool if you are using for the cheesecake.  If not, serve immediatley.

An apple, knife and pot.

How to make the Chunky Applesauce Cheesecake:

For the crust crush graham crackers and mix with butter and sugar.  Pat down into the bottom of a greased springform pan.  In a mixing bowl combine the cheesecake ingredients: cream cheese, sugar, brown sugar, and cool whip.

How to make a Chunky Applesauce Cheesecake step-by-step.

Mix with electric mixer until all combined.  Once the applesauce has cooled down a bit add to the top of the graham cracker crust.  On top of that add the cheesecake mixture.

Let the cheesecake refrigerate for 4-6 hours.  And here you are….

Chunky Applesauce Cheesecake  cut and a piece on a plate ready to eat!

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

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**Cheesecake filling adapted from Sprinkle Some Sugar

Craftsy

Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Print Recipe
Chunky Applesauce Cheesecake
Cinnamon, nutmeg, cheesecake filling and chunky apples with a graham cracker crust. This chunky applesauce cheesecake has all the flavors of fall.
Chunky Applesauce Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Fall Food
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Course Dessert
Cuisine Cake, Fall Food
Prep Time 20 minutes
Cook Time 10 minutes
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Chunky Applesauce Cheesecake | Bottom Left of the Mitten
Instructions
Chunky Applesauce
  1. Start with making the chunky applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Bring to a boil and cook for around 10 minutes.
  2. Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
Crust
  1. For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan.
Cheesecake
  1. In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined.
  2. Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
  3. Refrigerate 4-6 hours. Cut & serve. Enjoy!

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