Wednesday, October 22, 2014

Bubble Up Apple Pie {4 ingredients!}

If you have been on Pinterest or have been following my blog a while, you are probably familiar with the "bubble up" casseroles. I have made several over the years, and I see new variations popping up all the time. It's basically a casserole made with cut up biscuits and your choice of meats, cheeses, veggies, you name it. However, now I've discovered a dessert version *insert big smiley face*. Biscuits and sugar. Carbs on carbs. You know it's gonna be good!
It's not super pretty, but you could dress it up with a powdered sugar or cream cheese drizzle. I had every intention of doing that...but it just didn't last that long. You could also serve it with some vanilla or butter pecan ice cream! 

"Bubble Up" Apple Pie

1 (8-count) can of Pillsbury Grands Biscuits, cut into 8ths (I used reduced fat)
1 (21 ounce) can Apple Pie filling (I used the 'no sugar added' variety)
1 teaspoon apple pie spice (or cinnamon)
1/2 cup chopped walnuts or pecans (optional)

*the original recipe called for 1 cup butterscotch chips, but I omitted*
  • Preheat oven to 350 degrees F.
  • Spray a 9x13 inch pan with cooking spray.
  • Open can of pie filling and take a sharp knife and stir around the can to slice up apples (just so they are not in big chunks).
  • Pour pie filling in a large bowl. Add biscuit pieces and apple pie spice. Stir.
  • Pour mixture into pan.
  • Top with chopped nuts, if using.
  • Bake 30 minutes or until biscuits are lightly browned and cooked through (check the center for doneness)
  • Remove from oven and cool slightly. Add glaze if desired. Serve warm or room temp. 
recipe adapted from Plain Chicken

This was a quick and easy dessert to throw together on a week night. In my opinion, it's best served the same day it's made, but leftovers can be stored in the fridge and re-heated in the microwave. I'm seeing different flavor combinations in my future...cherry pie filling with chocolate chips for a Black Forest bubble up...blueberry with lemon glaze....and I'm sure I will think of more!

Speaking of more - other Bubble Up recipes I've tried....





Tuesday, October 14, 2014

VTech InnoTab 3 Review & GIVEAWAY! {#sponsored}

Guess what?! We are already half way through October. You know what that means? CHRISTMAS will be here before you know it! Don't panic however, because I have an excellent giveaway to help you get started for those 3-9 years old on your shopping list.
The VTech InnoTab3 Plus learning tablet!

I needed my 6 year old to help me with the review, so he got a present a little early ;-) He was pretty excited about it too - 
After having the personal experience of having to replace my iPad after my young son dropped it and cracked the screen, I am delighted for him to have his very own durable learning tablet. I also absolutely love the fact that it comes with a rechargeable battery pack. This is new from the InnoTab 2, which you could purchase a separate pack. It also comes with an A/C adapter. 

My son loves the 180° rotating camera and using the special effects (it comes with 55 different effects). It also has a video recorder to make movies AND kids can import and listen to their own MP3s with the music player. This is a great feature for older kids!

The InnoTab 3 Plus comes preloaded with 12 different apps, so kids can get started playing/learning immediately, but you have the option of more than 800 educator-endorsed, age and stage appropriate cartridges, software and apps that can be purchased and downloaded from VTech’s Learning Lodge app store. This is great for growing the product with the child and preventing boredom. The additional games and apps do have to be purchased, but keep in mind that kids can get years of use from this one device. You can't say that about too many toys! 

I love that my son is able to learn while playing, and still feels like one of the "big kids" with his own tablet. With two older sisters, sometimes he wants things that he isn't old enough for!

So who wants a chance to win a VTech InnoTab 3 Plus for a little boy or girl in their life? This is going to be a short giveaway, so go ahead and enter now via the Rafflecopter form! (US residents only...sorry my Canadian friends!)

a Rafflecopter giveaway

*I was provided with a sample product for review purposes. All opinions are my own, or that of my 6 year old! The sample product, giveaway product and information has been provided by VTech.

Wednesday, October 8, 2014

Cinnamon Roll Cake

This cake is all kinds of fabulous. And dangerous to have around! Thankfully I had a brunch to take it to, which kept me from face planting into it's cinnamon goodness. 
It's very easy to throw together, as it starts with a cake mix. I was able to make it the morning of, so it was still nice and warm when we cut into it. We had it for brunch, but add a scoop of ice cream and it could very easily be dessert!
Icing, cinnamon sugar topping and swirled throughout, fluffy cake...and it got several compliments. #win. Oh, and it's easy to make #doublewin.

Cinnamon Roll Cake

Cake:
1 box yellow cake mix
4 eggs
3/4 cup canola oil
1 cup sour cream (or plain Greek yogurt - I used a combination of both)

Topping:
1 cup brown sugar
1 tbsp cinnamon

Icing:
2 cups powdered sugar
4 tablespoons half and half (or milk)
  • Preheat oven to 350 degrees F. 
  • In a large mixing bowl, stir together the yellow cake mix, eggs, canola oil and sour cream until combined. Pour into a greased 9 x 13 baking pan. 
  • In a small bowl, mix together the brown sugar and cinnamon.
  • Sprinkle sugar mixture over cake batter then take a knife and swirl the mixture into the batter. You want some cinnamon sugar on top and some mixed into the cake.
  • Bake approx 40 minutes. 
  • Remove from oven and cool 10-15 minutes before icing.
  • While cake is cooling, mix 2 cups powdered sugar and up to 4 tablespoons creamer, until desired consistency is reached. Pour over warm cake. 
Recipe Source: Keeper Worthy Recipes


I may be linking up at any of the following - (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be Mopping the FloorHuckleberry Love (Tuesday) Tickle My Tastebuds TuesdaySowdering About in SeattleNaptime CreationsMandy's Recipe Box, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles (Wednesday) The Newlyweds PilgrimageFluster BusterMostly Homemade MomAdorned from Above,Ginger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Project Inspire,Joyful HomemakingMiz Helen's Country CottageLamberts Lately (Friday) Foodtastic FridaysJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better BakerThe Best Blog Recipes,Close to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage ChicLady Behind the Curtain (Saturday) Six Sisters' StuffMade from Pinterest

Thursday, October 2, 2014

Quick & Easy Pancake Syrup

Sometimes you just know you have something in your refrigerator or pantry, just to go grab it and realize...nope, you're out. This happened to me the other night when we had breakfast for dinner. We had fixed Belgian waffles, pancakes, Monte Cristo Waffle sandwiches...and there was no syrup. Then I remembered that I had wanted to buy real maple syrup on my last trip to the grocery store, and apparently it had been made with gold because it was outrageously expensive. I passed on it, but couldn't bring myself to buy the imitation syrup either. With all the caramel coloring and other weird ingredients, I just left the aisle in disgust. 
Well, it turns out, pancake syrup is pretty darn easy to make. Like 4 ingredients easy (and one of those is water). It also only takes about 5 minutes. I know a lot of people are very anti corn syrup right now, but I'm still on the fence. It obviously has it's negatives, but I have 2 words for you...Pecan. Pie. Y'all have to remember I'm from the South, and pecan pie is a tradition. As is Karo syrup. So, I wasn't too worried about making pancake syrup with it...especially since I've been eating that other artificial stuff for years.

Easy Maple Syrup

1/2 cup Karo® Light Corn Syrup
1/2 cup sugar
1/4 cup water
1/4 teaspoon maple extract
  • Combine corn syrup, sugar and water in a medium sized sauce pan. Bring to a boil over medium-high heat. 
  • Remove from heat and stir in maple extract.
  • Let cool to desired temp. (It will thicken as it cools)
  • Serve over pancakes/waffles, etc.
*I keep mine stored in the fridge

Recipe Source:  Karo Syrup website

I may be linking up at any of the following - (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be Mopping the FloorHuckleberry Love (Tuesday) Tickle My Tastebuds TuesdaySowdering About in SeattleNaptime CreationsMandy's Recipe Box, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles (Wednesday) The Newlyweds PilgrimageFluster BusterMostly Homemade MomAdorned from Above,Ginger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Project Inspire,Joyful HomemakingMiz Helen's Country CottageLamberts Lately (Friday) Foodtastic FridaysJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better BakerThe Best Blog Recipes,Close to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage Chic, Lady Behind the Curtain (Saturday) Six Sisters' StuffMade from Pinterest

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