#annsbites

This cake is beyond amazing. I could have probably eaten the entire thing if i wanted to. Its sweet with a nice bite from the spices. And the caramel frosting is to die for. You will be making this all fall.

Ingredients : For the apples-2 large baking apples (I used gala apples)

4 tbsp unsalted butter

½ cup brown sugar

1 tsp cinnamon

1 tsp ground nutmeg

dash of salt

For the cake- ½ cup butter, softened

1 1/3 cups dark brown sugar

3 eggs

2 tsp vanilla extract

1 2/3 cups AP flour

¾ tsp baking powder

dash of salt

2 tsp cinnamon

2 tsp ground ginger

1 tsp fresh ground nutmeg

1/2 tsp pumpkin pie spice

For the frosting- 1 ½ sticks butter, softened

3 cups powdered sugar

8 ounces soft caramel candies (I use Wethers brand)

2 tbsp heavy cream

1 tsp vanilla extract

sea salt , to flake over the top

1. Make the apples: Melt the butter over medium heat in a large sauce pan. Once the butter is melted add in the apples, brown sugar, cinnamon, nutmeg, and salt. Stir well to coat the apples. Cook, stirring regularly, for about 6 minutes, until the apples begin to soften a little bit. You don't want them fully soft since they will continue to cook within the cake. Remove the pan from the heat and let cool completely.

2. Make the cake: Heat your oven to 350*. Grease a 10 inch cast iron skillet with a little bit of vegetable oil. Set aside. In the bowl of a stand mixer cream together the butter and sugar for 5 minutes, until it is very light and fluffy. Scrape down the sides and bottom as needed. One at a time add in the eggs, mixing until fully combined after adding each egg. Add in the vanilla and mix well. Scrape down the sides as needed.

3. In a separate bowl whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice. Add the dry mixture into the wet, half at a time, and mix well until everything is just combined. Remove the bowl from the stand mixer and gently fold the apple mixture into the cake batter. Don’t drain off any of the liquid from the apples, pour it all in! Mix gently until combined.

4. Pour the batter into the cast iron skillet and make sure it is in one, even layer. Bake for 42 minutes, until the top is golden brown and a toothpick inserted in the middle comes out clean (a few small crumbs are okay) . Leave the cake in the skillet and let cool completely.

5. Make the frosting: In the bowl of a stand mixer (with the paddle attachment) beat the butter on medium high speed for 30 seconds. One cup at a time add in the powdered sugar, mixing on medium after each addition. Once all powdered sugar is added beat on medium high speed for 2 minutes.

6. While the butter and powdered sugar are being mixed add the soft caramels into a microwave safe glass measuring cup or bowl. Microwave in 20 second intervals, stirring after each interval. You want the caramels to be liquid, but not scalding hot. Once the caramels are fully melted and liquid, let cool for 30 seconds. Then pour the caramel into the butter mixture and mix on medium speed for 2 minutes. The mixture will look very separated and oily (due to the hot caramel and butter), but that is normal. Just keep letting it mix. Add the heavy cream and vanilla and mix on high speed for 3 minutes. The frosting will be very smooth and velvety.

These cookies are fall in a bite. They are super soft, filled with warm spices, and topped off with the silkiest cream cheese frosting. You won't be able to stop making or eating these.

Ingredients:

For the cookies- 1 1/2 cups canned pumpkin puree

3 cups AP flour

1 1/2 tsp baking powder

1 tsp baking soda

pinch of salt

2 tsp pumpkin pie spice

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

3/4 cups (1 1/2 sticks) butter, softened

1 cup brown sugar

3/4 cups granulated sugar

1 large egg

2 tsp milk

1 tsp vanilla extract

For the frosting- 1 8oz block of cream cheese, softened

1/2 cup (1 stick) butter softened

2 1/2 cups powdered sugar

pinch of salt

1 tsp pumpkin pie spice ( you can do a little more, but it will turn the frosting brown)

1. Line a paper plate with some paper towels and spread the pumpkin puree over top, into a flat layer. Place one more paper towel over top and press it down lightly into the pumpkin. Allow the pumpkin to sit and the paper towels to absorb some moisture from pumpkin, about 20 minutes. Set aside.

2. Preheat your oven to 350*. Line a large baking sheet with parchment paper. This recipe makes about 42 cookies so you will need a large sheet and bake in batches. Set aside.

3. In a medium bowl whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and ginger. Mix well. Set aside.

4. In the bowl of stand mixer fitted with paddle, beat the soft butter and both sugars together on high for 2 minutes. You want the mixture to be super smooth and creamy. Scrape down the sides and bottom as needed. Add in the egg and mix until combined. Add in the vanilla, milk, and the pumpkin puree. Mix on medium high until everything is fully combined. Scrape down the sides and mix again.

5. Add half of the dry ingredients to the wet and mix on low until just slightly combined. Add the other half and mix on low until everything is fully combined. You may need to scrape down the sides and mix a few times to get everything combined. The dough will be sticky.

6. Use a cookie scoop to scoop out the dough and place it on the prepared sheet. The cookies do not need to be super far apart from each other because they don't spread very much, but leave about 2 inches between each. Place in the oven and bake for 14 minutes, then rotate the pan 180* and bake for another 1 minute.

7. Remove the pan from the oven and place on a wire rack to cool for 5 minutes, then transfer to the wire rack to cool completely.

8. Once the cookies are fully cooled, it is time to make the frosting. Add the butter and cream cheese to a stand mixer fitted with the paddle and beat on high speed for 3 minutes. You want the mixture super smooth and airy. Scrape down the sides as needed. Turn the mixer onto low and slowly add in the powdered sugar, salt, and pumpkin pie spice. Once all the powdered sugar has been added, turn the mixer up to high speed and beat for 3-4 minutes. If you would like the frosting to be a little thicker, you can add another 1/2 cup of powdered sugar until you get your desired consistency.

If you are ever looking for a comforting dish, this is it. Pasta, cheese, chicken. Can’t get much better.

Ingredients:

2 large chicken breasts, cut in half length wise (you will have 4 pieces total)

2 tbsp garlic powder, divided

2 tbsp onion powder, divided

1 tbsp smoked paprika, divided

1 tbsp Italian seasoning, divided 

salt and pepper to taste

1/4 cup AP flour

2 eggs, beaten

2/3 cup Panko breadcrumbs

3/4 cups freshly grated parmesan, plus more for garnish

3 tbsp olive oil

2 jars of your favorite marinara sauce

1 large ball of fresh mozzarella cheese, cut into 8 slices (2 per piece of chicken)

1 box spaghetti

fresh basil for garnish 

1. Preheat your oven to 400*. Heavily salt a large pot of water and bring it to a boil. Pour your marinara sauce into a sauce pan, cover it, and let it heat up over low heat. 

2. Season your chicken breasts with 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tbsp smoked paprika, and salt&pepper to taste. Set aside. Add the flour to a large plate and season it with 1/2 tbsp of garlic powder, 1/2 tbsp onion powder, 1/4 tbsp smoked paprika, and 1/2 tbsp Italian seasoning. Mix well and set aside. Add the beaten eggs to a large bowl. Set aside. Add the panko bread crumbs to a large plate and season with 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/4 tbsp smoked paprika, 1/2 tbsp Italian seasoning and the parmesan cheese. Mix well and set aside. 

3. Add the olive oil to a large cast iron skillet and heat it over medium heat. While the pan heats up, bread the chicken. Coat the chicken in the flour, then the egg (shake off any excess), and then press the chicken into the breadcrumbs, making sure both sides are fully coated. Repeat with all the pieces. Once all the chicken is breaded and the oil is hot, add two pieces of chicken to the pan. Cook for 3-4 minutes per side, until the breading is golden brown. Remove the chicken to a paper plate and repeat with the other two pieces of chicken. Remove from the heat and place all the chicken back in the pan and place in the oven for 6-7 minutes (depending on how thick your breasts are it might be a little more or less.  You want the internal temp to reach just under 165* because it will get cooked more in the next step. While the chicken is in the oven, cook our pasta according to the box instructions.

4. Remove the pan from the oven and turn the broiler on to high. Spoon about 1 tbsp of warm marina over the top of each piece of chicken, then top with top pieces of mozzarella cheese. Place back in the oven and watch carefully. You want the cheese to be melty and start to brown. Remove from the oven and garnish with fresh basil.

These brownies are what heaven tastes like. Well i didn’t eat them, but everyone that did said they were heavenly so.

Ingredients: 1 cup (2 sticks) butter

7.5 ounces milk chocolate chips

2 1/2 tbsp cocoa powder, sifted

1 tsp cinnamon

1 tbsp vanilla extract

3 eggs

1 1/2 cups brown sugar

1 cup AP flour

1 tsp salt

1 cup Nestle Tollhouse sea salt caramel baking truffles

flaky sea salt for topping

1. Preheat your oven 325*. Generously spray a 9x9 square baking pan with non stick spray and line it with parchment paper. Make sure theres parchment paper sticking up over the sides a little so it makes it easy to lift the brownies out. Set aside.

2. Add the chocolate chips, cocoa powder, cinnamon, and vanilla extract to a medium heat proof bowl. Do not mix, just let it sit there. Set aside.

3. Add the butter to a medium sauce pan (light colored is preferred) and melt over medium high heat. Stir as it melts to help the process. Once the butter is melted allow it to cook for 7-8 minutes, until the top is foamy, making crackling noise, and brown bits form on the bottom of the pan. Stir while the butter is browning. Once the butter is a deep golden brown color, pour it into the medium bowl with chocolate chips.

4. Immediately stir the mixture together and keep stirring until the chocolate is fully melted, smooth, and shiny. This might take a little bit, but just keep stirring. Once fully melted allow the chocolate to cool for 10 minutes.

5. In the bowl of a stand mixer fitted with the whisk combine the eggs and brown sugar. Beat on medium speed for 2 minutes, until the mixture is super light and fluffy. Scrape down the sides and bottom as needed. Carefully add in the cooled chocolate mixture and beat on medium speed until fully combined, about 1 minute. Scrape down the sides.

6. Remove the bowl from the mixer and add in the flour and salt. Use a rubber spatula to gently fold everything together. Making sure not to over mix. Add in the baking truffles and mix until just combined. 

7. Pour the batter into the prepared pan and spread it out into an even layer. Place in the oven and bake for 50-55 minutes. You’ll know they are done when a toothpick inserted in the middle comes out clean, aside from a few crumbs. Depending on your oven it may take a little longer so just keep checking.

These are going to be your new favorite snack/meal to make. They are so easy to make, packed with flavor and they are baked in the oven so theres no messy deep frying. Only hard part is choosing which sauce to dip them in.

Ingredients: 2 packs chicken breast tenders

2 cups AP Flour

4 large eggs

3 cups Panko breadcrumbs

½ cup fresh grated parmesan cheese (optional)

salt & pepper to taste

2 tbsp garlic powder

2 tbsp onion powder

2 tbsp smoked paprika

2 tbsp Italian seasoning

non stick cooking spray

1. Line a large baking sheet with foil, place a cooling rack on top of the foil (to keep the chicken elevated) and spray the rack generously with non stick spray. Set aside. Preheat your oven to 425*.

2. Open the chicken tender packages and season the chicken generously with salt and pepper. Place on your counter to start the assembly line. In a medium dish combine the flour, salt and pepper to taste, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp smoked paprika. Combine with a fork and place on your counter next to your chicken. In another medium bowl combine the eggs and some salt and pepper. Use a fork to beat the eggs. Place the bowl next to the flour. In another medium bowl combine the panko breadcrumbs, the parmesan cheese, the remaining garlic powder, onion powder and smoked paprika, as well as the Italian seasoning. Use a clean fork to combine well and place the bowl next to the eggs. Place the prepared baking sheet next to the breadcrumbs bowl and now you have your assembly line.

3. Take a piece of chicken and coat it in the flour, shake off any excess flour. Then coat it in the egg, shaking off any excess egg. Then roll the chicken in the breadcrumb mixture, making sure to coat the whole piece evenly. Place on the prepared baking sheet. Continue this process (flour, egg, breadcrumb) with all of the pieces of chicken. Once all the pieces are placed on the baking sheet, wash your hands, then spray the tops of the chicken lightly with non stick spray.

4. Place the chicken in the oven and bake for 15 minutes. After 15 minutes, remove the pan from the oven and flip all of the chicken over. Place back in the oven and continue to cook for another 5-7 minutes, or until a thermometer inserted in the chicken reads 165*. If you would like them to be extra crispy you can broil them for 3-4 minutes, but be sure to watch them because they can burn quickly.

Sometimes you just need a big bowl of spicy noodles to make everything feel alright.

Ingredients:

3 packages Top Ramen (throw away the nasty seasoning pouches)

1 cup reserved pasta water (you probably wont use all of this unless you want your noodles super saucy)

1/4 cup coconut aminos

1/3 cup Thai sweet chili sauce

2 tsp hot sesame oil

juice and zest from one large lime

1 tbsp red pepper flakes

2 tsp smoked paprika 

2 tsp garlic powder

2 tsp onion powder

salt and pepper to taste

1. Bring a sauce pan of lightly salted water to a boil. Once the water is boiling add in the noodles and cook them according to the package instructions. Just before they are done, reserve one cup of the water. Strain the noodles and place them back in the saucepan.

2. Start by adding about 1/4 cup of the reserved water to the noodles along with the coconut aminos, sweet chili sauce, sesame oil, lime juice/zest, red pepper flakes, paprika, garlic powder, onion powder, and salt and pepper. Stir the noodles well to make sure everything is coated. If the noodles aren’t fully coated or you would like them saucier add some more of the reserved water and some sweet chili sauce.

Remember that scene in The Parent Trap where Hallie and Annie both discovered they like peanut butter and oreos together?? Well these krispie treats are my spin on that. This is probably one of my favorite recipes to date.

Ingredients: 1/2 cup unsalted butter

8 cups mini marshmallows (about 2 20oz bags. You will have some left over that you can throw in at the end so theres little marshmallow bombs)

2 tsp sea salt

5 cups Rice Krispies cereal

1/4 cup + 1/3 cup peanut butter (they will be used at different times), plus a little more for drizzling on the top

16 Oreos (chopped up coarsely), plus about 4 more (crushed into a fine powder, for the topping)

1. Lightly spray a 9x9 square pan with non stick spray, then line with wax paper, leaving a little hanging over each side for easy removal. Set aside.

2. In a large pot over medium heat, melt the butter. Stir it frequently to help it melt quicker. Once fully melted, turn the heat down to medium low and add the marshmallows and salt. Use a rubber spatula to constantly stir the mixture until the marshmallows are fully melted. You want to keep the marshmallows moving the whole time so they do not burn at all. Once the marshmallows are fully melted add in 1/4 cup peanut butter and stir until it is fully incorporated into the marshmallows. Remove from the heat.

3. Add in the cereal and chopped up Oreos. Quickly mix everything together. Add in the extra 1/3 cup peanut butter and quickly mix it through. It's okay if it does not fully melt, a few globs of peanut butter throughout will be tasty.

These are amazing. They have a salty, crusty outside while the inside is soft and fluffy. They are so hard to put down.

Ingredients:

1 ½ cups warm water (warmed to about 115*)

2 ¼ tsps active dry yeast

1 tsp salt, plus more for topping the pretzels

1 tbsp brown sugar

1 tbsp butter, melted and cooled slightly

3 1/4 cups AP flour, plus more for the work station

½ cup baking soda

9 cups water

1. Lightly flour a large cutting board. Set aside. Add the yeast and warm water to the bowl of a stand mixer fitted with the dough hook. Whisk them together gently and let sit for 5 minutes, until the yeast has bloomed. Add in the salt, brown sugar, and melted butter and whisk together lightly. Turn the stand mixer on low and slowly add in the flour, 1 cup at a time, until you reach 3 cups. Turn the mixer up to medium and mix until the dough has come together and is no longer sticky, about 3 minutes. Add the remaining 1/4 cup of flour if the dough is still super sticky. Once the dough has come together, turn it out onto the prepared cutting board and knead for 3 minutes by hand. Form it into a ball, place it in an oiled bowl, and cover it lightly with a towel. Let the dough rest for 10 minutes.

2. While the dough is resting, add the water to a large pot and bring to a boil. Preheat your oven to 400*. Line a very large baking sheet with parchment paper. Set aside. Set out two large cutting boards, one lightly dusted with flour and the other lined with wax paper.

3. Once the dough has rested, turn it out onto the floured cutting cutting board and use a very sharp knife to cut it into 8 equal pieces. One piece at a time, roll the dough into a long rope, about 12-15 inches. Once you have the rope, fold it in half and take the left side and cross it over the right side, then take the right side and cross it over the left, and finally take the left side and cross it over the right side. Three total twists. Pinch the two free ends together well. Place on the wax paper lined cutting board. Repeat with the rest of the dough.

4. Once all the pretzels are formed and the water is boiling, slowly add the baking soda in. You don't want it to explode in your face. Drop one pretzel into the water at a time and let it cook for 25 seconds. Use a slotted spoon to remove the pretzel, shake off excess water, and place on the prepared baking sheet. Sprinkle the top with salt. Repeat with all the pretzels. You do not want the pretzels to touch on the baking sheet.