But Wait, What are Scotcharoos?

Besides being addictively delicious, Scotcheroos are chewy, yet soft dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. This no-bake recipe was originally printed on the Rice Krispies box in the 1960s. Nowadays, almost everyone seems to have a version of the recipe in their recipe collection and is still just as popular as it was way back when.

How to Make Scotcharoos

These delicious little gems come together in about 15 minutes plus time for them to set and firm up. It’s important to remember to not place them in the fridge. Keep them at room temperature unless you want to break a tooth. For full recipe details, see the recipe card down below. But this is quite literally the easiest recipe to remember. I always say in my head (cup-a, cup-a, cup-a) because that’s the measurement for every ingredient (1 cup), plus 6 cups of Rice Krispies. Here is what you can expect when making this recipe:

Prep Dish

Prepare a 13x9x2 dish with butter or cooking spray. Set aside.

Make Peanut Butter Mixture

Place peanut butter, corn syrup and sugar in a medium pot over medium heat and bring JUST to a boil, stirring frequently. As soon as it comes to a boil, REMOVE from heat.

Add Rice Krispies to a Large Bowl

Measure out your Rice Krispies into a large mixing bowl.

Pour peanut butter mixture over Rice Krispies and stir until evenly coated. Work quickly.

Evenly Press into Dish

Press Rice Krispies mixture into dish and press down with oiled fingers to even it out, pressing all the way into the corners.

Make the Chocolate Butterscotch Topping

Combine chocolate chips and butterscotch chips in a separate pot. Heat over medium/low heat until melted, stirring constantly. You could also do this in the microwave or in a double boiler.

Pour Chocolate Butterscotch Topping over the Rice Krispies

Once melted, pour over top Rice Krispies mixture. Spread evenly with an offset spatula.

Let Sit + then Serve

Let sit for about an hour before cutting into 12 squares and serving at room temperature. Do not refrigerate.

Why are My Scotcharoos so Dry?

This is probably the most common problem people run into when making these..dry and hard Scotcharoos. The usual reason is that you cooked the corn syrup and sugar too long. It’s important to watch closely and remove from heat as soon as you see that the sugar has dissolved.

Storage Directions

Store Scotcharoos in an airtight container at room temperature. These will stay fresh for 3-4 days before starting to get a little dry.

Can I freeze Scotcharoos?

Yes! Freeze squares of Scotcharoos in layers with parchment or wax paper in between. Use a freezer safe, airtight container and these will stay fresh up to 3 months. Thaw at room temperature when ready to serve.

Love Scotcharoos? Try These Other Dessert Bar Recipes…

• Pumpkin Chocolate Chip Bars
• S’mores Bars
• Magic Bars
• Butterfinger Nutter Butter Cheesecake Bars
• Caramel Snickerdoodle Bars

I hope you love these as much as we do! The recipe card is below. Be sure to save, print, bookmark or share this recipe and keep it handy! Have a great weekend, friends!

Print

Scotcharoos

This Scotcharoos recipe is a CLASSIC featuring a chewy peanut buttery Rice Krispies base topped with chocolate and butterscotch. These will FLY off your table.

Course Dessert

Cuisine American

Keyword rice krispies, scotcharoos

Prep Time 5 minutes

Cook Time 15 minutes

Servings 12

Calories 469kcal

Ingredients

• 1 cup peanut butter creamy
• 1 cup corn syrup light
• 1 cup sugar granulated
• 6 cups Rice Krispies Cereal
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Instructions

• Prepare a 13x9x2 dish with butter or cooking spray. Set aside.
• Place peanut butter, corn syrup and sugar in a medium pot over medium heat and bring JUST to a boil, stirring frequently. As soon as it comes to a boil, REMOVE from heat.
• Measure our your Rice Krispies into a large mixing bowl.
• Pour peanut butter mixture over Rice Krispies and stir until evenly coated. Work quickly.
• Press Rice Krispies mixture into dish and press down with oiled fingers to even it out, pressing all the way into the corners.
• Combine chocolate chips and butterscotch chips In a separate pot. Heat over medium/low heat until melted, stirring constantly.
• Once melted, pour melted chips over top Rice Krispies mixture. Spread evenly with an offset spatula.
• Let sit for about an hour before cutting into 12 squares and serving at room temperature. Do not refrigerate.

Nutrition

Calories: 469kcal | Carbohydrates: 76g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 225mg | Fiber: 2g | Sugar: 59g | Vitamin A: 953IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 6mg

The post Scotcharoos appeared first on Lauren's Latest.

Delicious Apple Desserts

Today I bring you my list of 17 favorite Apple Desserts! I have the full recipes all linked here, so make sure you save or bookmark this post to keep it handy all season long. I hope you find a new favorite here. What will you be making first?

Apple Turnover

This Apple Turnover recipe is simplicity at its best and the perfect treat for Fall. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm.

Apple Crumble

This Apple Crumble with Salted Caramel will have you licking your plate clean! Soft apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Buttery Apple Pie

Nothing is more satisfying or comforting than this Apple Pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious. 

Apple Dumplings

A comforting and easy dessert, these Apple Dumplings are one of the fastest ways to get a homemade dessert on the table. Covered in a cinnamon-butter-brown sugar sauce and baked in Sprite, you will DIE at how delicious these are with some vanilla ice cream. 

Apple Cake

This is a classic recipe for homemade, fresh Apple Cake made with lots of Granny Smith apples and flavored deliciously with cinnamon, ginger, nutmeg, cloves and orange zest. It’s a quintessential recipe to have in your recipe boxes for Fall! 

Homemade Apple Cider

Apple Season wouldn’t be complete without Homemade Apple Cider! Yes, yes please. Sweet and tart apples are cooked together with oranges and warm spices. Delicious plain, but over-the-top with whipped cream and caramel sauce.

Apple Dippers Bar

This Apple Dippers Bar consists of 3 kinds of sweet dips and lots of toppings for kids and adult alike to go buck wild and enjoy a sweet treat while staying occupied for a good 30 minutes. 

Buttery Apple Crisp

Fall in love with this Apple Crisp Recipe! A simple, from-scratch, family favorite recipe that always goes over well regardless of who you’re serving it to, with a buttery kick! 

Apple Coffee Cake

If you like cake for breakfast or dessert you’ll love this easy Apple Coffee Cake Recipe! Topped with streusel and cream cheese glaze! 

How to Make Gourmet Caramel Apples

You can make amazing and gorgeous Gourmet Caramel Apples at home with just a few easy steps! Customize with different drizzles and toppings!

Apple Pancakes with Caramel Syrup

These Apple Pancakes are inspired by apple fritters! A cinnamon spice-infused apple pancake recipe, topped with homemade caramel syrup.

Applesauce Cake with Divinity Frosting

Soft and sweet apple and cinnamon cake made in 1-bowl and baked in a half sheet pan with brown sugar marshmallow divinity frosting! Applesauce Cake is seriously heavenly!

Cinnamon Apple Danish

Use crescent roll dough to make a fast and delicious Cinnamon Apple Danish Recipe. It’s seriously so simple to throw together and tastes amazing fresh out of the oven!

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls are seriously the best thing you will ever eat this fall!! Sweet and comforting for breakfast or dessert. Enjoy!

Apple Oatmeal Cookies

These delicious Apple Oatmeal Cookies are topped with creamy brown butter frosting and a sprinkle of cinnamon. It’s like apple pie meats oatmeal cookie, perfect as a yummy Fall treat!

Oven Dried Apples

Oven Dried Apples make a tasty and satisfying snack on their own and also make a delicious accompaniment to granola!

I hope you enjoy these Apple Desserts with family and friends this Fall season! Have a great weekend, friends!

The post 17 Apple Desserts appeared first on Lauren's Latest.

Chocolate Covered Pretzels

Chocolate Covered Pretzels are perfect to make with the kids in your life! It’s so easy for them to make and clean up is a breeze! It’s a lot of fun dipping the pretzels, but even more fun to decorate them. And if your fingers happen to “slip” and get covered in chocolate, so be it! That’s just a risk I’m willing to take.

If you’re feeling like making a cute little gift to give someone, pop the dried pretzels into cellophane bags and tie them with some cute ribbon! I thought they were pretty adorable.

Topping Ideas + Variations

This is where the fun comes in! Here are all of the topping ideas I could think of but feel free to scour your pantry for other options.

• Mini M&M’s
• Mini Reese’s Pieces
• Crushed Pretzels
• Sea Salt
• Melted Chocolate
• Mini Chocolate Chips
• Sprinkles
• Coconut Shreds
• Chopped Nuts (almonds, cashews, pecans, walnuts, pistachios, etc.)
• Crushed Candy Bars
• Toffee Bits
• Freeze Dried Fruit (chopped or powdered)

• Add Color – Use white chocolate and food coloring to create any color you want!
• Use Different Pretzels – using pretzel rods also work really well dipped in chocolate.

How to Make Chocolate Covered Pretzels

For full details on how to make Chocolate Covered Pretzels, see the recipe card down below! Here is what you can expect while making these.

Melt Chocolate

Melt chocolate and vegetable oil in a candy melter, in the microwave or a double boiler.

Dip Pretzels

Place pretzels into chocolate and flip to coat. With your fork, scoop the pretzel out the chocolate. Gently shake off any excess, then place onto parchment paper.

Cover with Toppings

Immediately decorate with desired toppings. (You’ll want to dip and cover in toppings in small batches because it sets very quickly.)

Set + Enjoy!

Allow pretzels to set completely, then package as desired or store in an airtight container.

Chocolate Covered Pretzels FAQs

I have had a few questions asked and thought I would answer them here.

Why is my chocolate so thick?

It has either been overheated or seized by being introduced to water. To help prevent this, make sure you dry all utensils and that you slowly and steadily heat the chocolate. The way to fix this is (surprisingly) to add more liquid. Add 1 tsp at a time of BOILING water to your chocolate and stir vigorously until the chocolate becomes smooth again. You can also try stirring in a pad of butter. If all else fails, start over if you need to and save your chocolate for baking.

My chocolate isn’t as drizzly as I’d like it to be, what do I do?

Add a small amount of fat (butter, canola/vegetable oil, or coconut oil) then mix. Be careful though, if you add too much fat, the chocolate won’t stick to the pretzel.

Storage/Make Ahead Directions

Be sure to allow chocolate to cool and set completely before attempting to place in a container. Store in a dry airtight container. No need to store in the fridge, unless you’re worried about them melting at room temperature. Generally, they can stay at room temperature without a problem.

Make Ahead

Chocolate Covered Pretzels work really well made ahead of when you need them. They last about 2 weeks in a sealed container at room temperature.

More Easy + Shareable Desserts to Try!

• Nutella Deviled Strawberries
• Candied Almonds
• Puppy Chow (Muddy Buddies)
• Microwave Fudge
• Pumpkin Seed Granola

We loved making and eating these. Chocolate covered pretzels for the win!

The printable recipe card is down below, enjoy friends

Print

Chocolate Covered Pretzels

Chocolate Covered Pretzels are the perfect combination of a sweet and salty treat. These are a lot easier to make than you think and you can customize for any event, holiday or gathering with different toppings! 

Course Dessert

Cuisine American

Keyword chocolate covered pretzels

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 8 servings

Calories 435kcal

Ingredients

• 2 cups chocolate chips melted
• 2 teaspoons vegetable oil
• 16 oz pretzels 1 bag
• assorted candy/sprinkles/nuts/etc. for decoration

US Customary – Metric

Instructions

• Melt chocolate with vegetable oil in a candy melter, in the microwave or a double boiler.
  
• Place pretzels into chocolate and flip to coat. With your fork, scoop the pretzel out the chocolate.
  
• Gently shake off any excess, then place onto parchment paper.
  
• Immediatley decorate with desired toppings.
  
• Allow pretzels to set completely, then package as desired or store in an airtight container.
  

Notes

Topping Ideas

• Mini M&M’s
• Mini Reese’s Pieces
• Crushed Pretzels
• Sea Salt
• Melted Chocolate
• Mini Chocolate Chips
• Sprinkles
• Coconut Shreds
• Chopped Nuts (almonds, cashews, pecans, walnuts, pistachios, etc.)
• Crushed Candy Bars
• Toffee Bits
• Freezer Dried Fruit (chopped or powdered)

Nutrition

Calories: 435kcal | Carbohydrates: 65g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 737mg | Potassium: 281mg | Fiber: 4g | Sugar: 17g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 6mg

The post Chocolate Covered Pretzels appeared first on Lauren's Latest.

All Things Pumpkin – 50+ Pumpkin Recipes to Enjoy

Are you ready? Make one of your favorites, or try a new recipe! Some of these recipes are more classic while others are a bit more adventurous. Either way, you’re going to love what you make!

Pumpkin Cakes & Pies

Pumpkin Roll Cake

Soft pumpkin sponge cake and fluffy cream cheese filling all rolled up into a Pumpkin Roll Cake then dusted with powdered sugar! 

Fail Proof Pumpkin Pie

This Pumpkin Pie recipe is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful- a must have this Fall!

Pumpkin Cheesecake

Elevate your Fall baking this year by combining Pumpkin Pie and the silky texture of a classic New York Cheesecake to get this creamy Pumpkin Cheesecake! Smooth, tangy, and creamy, it’s one of the best desserts you can make this Fall.

No Bake Oreo Pumpkin Pie

An Oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This No Bake Oreo Pumpkin Pie is sure to be a hit this Fall.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Blind bake your pie crust and then fill with a fluffy, creamy, sweet and spicy filling! 

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is three creamy and sweet layers of cake, sweet pumpkin pudding and whipped cream rosettes. A cross between Pumpkin Pie and Pumpkin Cheesecake, this is the perfect make ahead dessert for any gathering this Fall!

Halloween Oreo Pumpkin Cheesecakes

Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are this Oreo Pumpkin Cheesecake! 

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Easy Pumpkin Cake with Nutella Glaze

This is an easy Pumpkin Cake recipe that is made in a 9×13 pan and then topped with warm gooey Nutella as a frosting!

Pumpkin Cake with Walnuts

This Pumpkin Cake is layered between delicious chocolate and caramel frosting. Topped with walnuts, this cake will be hard to resist this Fall.

Pumpkin Bars, Brownies + Cookies

Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze. 

Sugar Cookie Blossoms

These Sugar Cookie Blossoms are super festive for just about any holiday! Top with seasonal Pumpkin Spice Kisses or just plain chocolate Kisses.

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! These are soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall!

Pumpkin Sugar Cookies

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed Pumpkin Sugar Cookies that are perfect for Fall!

Pumpkin Pie Bars

A golden oreo crust and a sweet and spicy pumpkin filling makes these Pumpkin Pie Bars irresistible. You just need a dollop of whipped cream!

Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking.

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a super easy Fall treat and usually one of the first treats I make each year. You’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate.

Pumpkin Lasagna Dessert

This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!

Pumpkin Shortbread Bars

These Pumpkin Pie Bars are to die for! They have a buttery shortbread bottom and are topped with chocolate chips, walnuts, and caramel.

Pumpkin Pecan Tassies

Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Pumpkin Breads

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice.

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection.

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall bread!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing.

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Pumpkin Swirl Donut Bread

Pumpkin Swirl Donut Bread is a sweet cakey loaf with a cinnamon swirl, baked to perfection, and then coated with cinnamon sugar!

Pumpkin Biscuits with Citrus Honey Butter

Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

Pumpkin Bread Mini Loaves

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Pumpkin Puddings & Other Pumpkin Treats

Pumpkin Gingersnap Banana Pudding

This copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding is super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this is! A must make dessert this Fall!

Pumpkin Rice Pudding

Pumpkin Rice Pudding adds pumpkin and real maple syrup to a classic recipe! You will love this Fall themed variation, promise.

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

Candied Pepitas

Sweet, crunchy, spiced, and straight-up addicting, these are Candied Pepitas (pumpkin seeds)! Who knew candying nuts and seeds was so simple?

Pumpkin Seed Granola

You’ll want to add this delicious Pumpkin Seed Granola to your repertoire this Fall. It is loaded with the wholesome goodness of oats, nuts, and coconut.

Pumpkin Breakfast Muffins, Waffles, Crepes + Pancakes

Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast. 

Pumpkin Cream Cheese Danish

If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting.

Old Fashioned Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Glazed Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour. Perfect on a crisp Fall morning!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Healthy Pumpkin Muffins

Festive for Fall, these are loaded with oats, pumpkin and maple syrup, you can feel good about making these Healthy Pumpkin Muffins all season long and enjoying for breakfast or a healthy snack.

Yeasted Pumpkin Waffles

Your breakfast will be extra special when you make these amazing *Yeasted* Pumpkin Waffles. Perfectly spiced, slightly sweet, light and fluffy!

Pumpkin Chocolate Chip Pancakes

With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips! Perfectly festive for Fall!

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

Savory Pumpkin Dishes

Pumpkin Soup

This Creamy Pumpkin Soup recipe is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Pumpkin Risotto

Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall. 

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, melty, salty delicious Fall version of Mac and Cheese. Made with lots of bacon and topped with ruffles chips for good measure, you too will want to make this year-round.

Pumpkin Dips & Spreads

Pumpkin Butterscotch Dip

Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy Pumpkin Butterscotch Dip.

Pumpkin Dip

This easy Pumpkin Dip is made with cream cheese, pumpkin, and vanilla pudding. Perfect with vanilla wafers, graham crackers or gingersnaps!

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels…or eaten with a spoon!

And there you have it, friends! I lost count, but here are 50+ Pumpkin Recipes to ensure you have a great pumpkin season!

The post 50+ *MUST TRY* Pumpkin Recipes appeared first on Lauren's Latest.

A Few Apple Fritter Basics

Before we dive deep into this recipe, I thought I would address some elementary things we need to get straight to begin:

Are Apple Fritters Donuts?

While Apple Fritters aren’t your typical cake or yeasted donut, they are certainly donuts! I use a yeasted donut dough, fill it with cooked and sweetened cinnamon apples, form it into fritters and give them a quick fry in my dutch oven on the stove. Finish it off with a quick powdered sugar-vanilla glaze and voila! The perfect homemade apple fritter. I’m on board with anything fried but these are seriously next level.

Should I Cook the Apples?

While older, more traditional apple fritter recipes call for using raw apples, I don’t like using raw apples. They don’t stay in the fritter very well and they stay crunchy even after being fried. Hard pass. I like to cook mine first with some cinnamon and sugar, then form my fritters, then fry.

The Best Apples for Apple Fritters

With any baked good, I always recommend Granny Smith apples (the green ones at the store). They are tart, hold their shape and have a great texture after baking. I suggest using them for apple pie, apple crisp and apple cake. They are the best.

How to Make Apple Fritters

Any homemade donut is a labor of love. My apple fritter recipe is no exception! But mama will they be worth it! There is nothing hard about this recipe, it just takes time. Also, be prepared for your house to smell like fried food for a good 24 hours. It’s totally normal. See my tips for getting rid of that fry smell below.

Make the Yeasted Donut Dough

If you’ve ever made cinnamon rolls or homemade bread before, you can make this dough. The methods are all extremely similar. Proof the yeast in warm milk and a little granulated sugar. Set it aside to proof and then add in the remaining sugar, melted butter, bread flour and salt.

What to look for: Your dough should come together on the dough hook, the bowl should be mostly clean and the dough itself should be smooth and feel tacky but not sticky enough to leave a residue on your hands. Set this aside to proof.

Cook the Apples

While the dough is rising, cook one large granny smith apple in a little butter with some sugar and cinnamon until they are mostly tender.

What to look for: apples should still hold their shape but be mostly soft. You want them to hold together in the actual apple fritter after it’s been fried.

Form the Apple Fritters

Flour a clean work surface and roll the dough somewhere between a rough rectangle and oval. Spread cooked apples onto 2/3rds of the rolled dough. Fold it into thirds to create three layers. Press the stack together gently.

The Donut Shop Secret for Making the Perfect Apple Fritter

I know this seems like a weird step, but it’s what gives the fritters that signature look. Using a sharp knife or bench scraper, cut filled dough into small 1/2 inch pieces. Then press those pieces into a log to try to stick them back together. I know it seems like counter intuitive to cut it all apart and then stick it back together but this is where the magic happens! I promise it will all make sense in the end.

Once your log has formed, cut into 8 equal portions. Press each fritter together so it won’t fall apart in the fryer. Set aside for 15-20 minutes to rise slightly while the oil heats up.

Fry the Fritters

Add vegetable or canola oil to a deep heavy bottomed pot fitted with a candy thermometer. You want at least 3 inches of oil in the pot. Heat over medium heat to get the oil to hold steady at 375 degrees F. Anywhere between 360 and 380 degrees F is fine, but keep in mind the oil temperature will go down with the addition of the fritters and you will have to adjust. Add two or three donuts to the hot oil and fry 1 minute per side. Remove from oil and drain on paper towels.

What to look for: Apple Fritters are done when they float to the top and are a deep golden brown color on both sides.

Finish with a Glaze

Whisk all the ingredients for the glaze together, adding more milk as needed to get the consistency you want. Dip the top of each donut into the glaze and place onto a cooling rack to let it drip down. Enjoy warm or at room temperature.

Pro Tip: keep in mind the warmer the donut when you dip it in the glaze the less white the glaze will appear. If you want the glaze to be more obvious, dip them when they are warm to the touch and easy to handle, not hot.

Storing Apple Fritters

Just like store bought donuts, the homemade versions don’t taste very good the next day and are better eaten fresh within 18 hours of making them. If you are going to store them, make sure they are on a plate or in a box, gently covered with foil or plastic wrap. You can absolutely reheat in the microwave 10 seconds to bring a little life back to them the next day, but would highly recommend enjoying immediately.

Removing that Fry Smell From Your House

If the smell of fried foods is preventing you from making anything fried (kettle chips, pumpkin donuts, fries) never fear! I am here! A big reason the smell lingers is because that oil is still around. Here is how I get rid of that fried smell as fast as I can:

1. After I’m done frying, I keep the hot oil in the dutch oven or pot I used, covered with a lid to cool completely to room temperature.
2. During this time I will wash any utensils, dishes, the counter and the stove that had oil on it. I will also open a window or two if its not too cold outside.
3. Once the oil is at room temperature, I use a funnel and pour it into a sealable plastic container. (Not plastic bags, an actual container.) I will typically use a full 48 oz bottle of oil for frying, so I will pour the used oil back into that same container. Seal with the lid tightly.
4. Some people keep this oil to be their frying oil, but I don’t eat fried food enough to keep it, so I usually just toss it.
5. Wash the pot 2-3 times to get rid of all the oil and any greasy residue.
6. Voila! A non-stinky house! It really does come down to getting rid of that oil as soon as possible.

Other Apple Treats and Sweets You Will Love

Tis the season for all things apple! Here are a few tasty options my readers love:

• Old Fashioned Apple Cake
• Apple Pie
• Oven Dried Apples
• Apple Oatmeal Cookies (with brown butter frosting)
• Apple Turnovers
• Homemade Apple Cider

Be sure to check out my full apple recipe archive for salad, snack, dinner and dessert options that are all perfect for Fall! Anyways, I hope you LOVE this recipe and enjoy some amazing and fresh Apple Fritters at home this season.

Print

Apple Fritters

Fall means all the comforting apple and pumpkin treats including homemade Apple Fritters! A simple yeasted dough that is folded together with sweet cinnamon apples, then deep fried and glazed.

Course Breakfast, Dessert

Cuisine American

Keyword apple dessert, apple fritter, donut recipe

Prep Time 1 hour 30 minutes

Cook Time 15 minutes

Servings 8 fritters

Calories 363kcal

Equipment

• dutch oven
• candy thermometer

Ingredients

For the Yeasted Dough:

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons granulated sugar divided
• 1/4 cup melted butter cooled
• 2-3 cups bread flour
• 1/2 teaspoon salt

For the Apple Filling:

• 1 granny smith apple peeled, cored and chopped into 1/2 inch pieces
• 1/2 tablespoon butter
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• vegetable or canola oil for frying

For the Fritter Glaze/Icing:

• 2 cups powdered sugar
• 2 tablespoons whole milk or more, if needed
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter

Instructions

Make the Fritter Dough

• Into the bottom of a mixing bowl, stir warm milk, 1 teaspoon granulated sugar and yeast together. Set aside 10 minutes to bloom and activate. After 10 minutes mixture should look foamy. Add in remaining sugar, melted butter, half the flour and the salt.
• Knead mixture on low to incorporate flour. Slowly add in more and more bread flour 2 tablespoons at a time until dough gathers on the dough hook and cleans the sides of the bowl. Dough should feel tacky but not sticky and leave residue on your hands. Knead 5 minutes.
• Grease bowl and dough thoroughly. Cover with plastic wrap or clean kitchen towel and set aside to rise and double in size.

Cook the Apples

• While dough is rising, peel, core and chop apple. Add apple to a small nonstick skillet with butter, sugar and cinnamon. Cook 5-7 minutes or until mostly tender but holding their shape. Set aside to cool.

Form the Apple Fritters

• Flour a clean work surface and rolling pin. Add dough to the center of the board and dust with more flour. Roll dough out to be an approximate 16"x10" rectangle/oval shape. Spread cooked apples onto 2/3rds of the rolled dough.
• Fold the bottom third on plain dough over the middle third section and fold the top section (with apples) overtop the middle third section. Press together gently.
• Using a sharp knife or bench scraper, cut filled dough into small 1/2 inch pieces. I know this seems like a weird step, but it's what gives the fritters that signature look.
• Flour your hands well and sprinkle the top of the chopped apples lightly with flour. Press into a log to try to stick it back together. I know it seems like counter intuitive to cut it all apart and then stick it back together but this is where the magic happens! I promise it will all make sense in the end.
• Once your log has formed, cut into 8 equal portions. Using more flour on your hands, press each fritter together so it won't fall apart in the fryer. Set aside for 15-20 minutes to rise slightly while the oil heats up.

Fry the Apple Fritters

• Add vegetable or canola oil to a deep heavy bottomed pot fitted with a candy thermometer. You want at least 3 inches of oil in the pot. Heat over medium heat to get the oil to hold steady at 375 degrees F. Anywhere between 360 and 380 degrees F is fine, but keep in mind the oil temperature will go down with the addition of the fritters and you will have to adjust. Its better to be at 375-380, add the donuts and have the temp come down to 360. Add two or three donuts to the hot oil and fry 1 minute per side or until a deep golden brown color. Remove from oil and drain on paper towels.

Glaze the Fritters

• While the donuts are cooling, whisk all the ingredients together for the glaze. Add the milk in bit by bit until the glaze is a little runnier than white school glue. Dip the top of each apple fritter into the glaze and place on cooling rack to drip down. Enjoy warm or at room temperature.

Video

Notes

Nutrition facts do not include the oil.

Nutrition

Calories: 363kcal | Carbohydrates: 65g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 227mg | Potassium: 141mg | Fiber: 2g | Sugar: 40g | Vitamin A: 291IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

The post Apple Fritters appeared first on Lauren's Latest.

Baking Season is Here

Baking is what Fall is all about! I love being able to bake and create such a delicious smell throughout my home. It feels so cozy and inviting. These Pumpkin Chocolate Chip Bars fit right in there with my other Fall baking favorites. Sweet, buttery, pumpkiny and chocolatey goodness mixed with warm spices…it’s the best Fall treat.

Pumpkin Chocolate Chip Bars Variations

I love recipes that are adaptable and can be made slightly different each time. This recipe is one of them.

Can I Add Nuts or Different Flavored Chips?

If you are a nut lover, feel free to add in nuts or different kinds of chips to change these up. Even adding frosting would make these even better! Or chocolate ganache! Mmmm…..

Can I Use Fresh Pumpkin Instead of Canned?

You can. I prefer to use canned when baking. Fresh pumpkin puree tends to have more moisture in it, but you can always soak up some of the liquid with paper towels before adding to the batter mixture.

Can I Double This Recipe? What Size Pan Would I Use?

You absolutely can double this recipe! Simply use a 9×13 glass baking sheet and bake until a toothpick comes out clean.

How to Make Pumpkin Chocolate Chip Bars

For full recipe details including ingredient measurements, see the recipe card down below. Here is what you can expect when making these.

Preheat Oven + Prep Pan

Preheat oven. Spray 8×8 square dish with nonstick cooking spray and set aside.

Make Batter

In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until JUST combined. Don’t over mix. Stir in chocolate chips.

Spread into Pan + Bake

Spread this out into a square dish and bake (about 15 minutes) until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!}

Cool, Cut into Bars + Serve

Remove from oven, cool 5-10 minutes, cut into bars and serve warm.

Storing Pumpkin Chocolate Chip Bars

Store cooled bars in an airtight container at room temperature. These will stay fresh for 5-6 days…if they aren’t gone by then!

To Freeze– Good news! These freeze really well if you want make them ahead or save some for later. Be sure to place parchment paper in between layers. Use a freezer safe, airtight container of bag. These will stay fresh for 2 months in the freezer. Allow to thaw over night.

More Pumpkin Bar Recipes to Try!

• Pumpkin Bars
• Pumpkin Cake Recipe with Walnuts
• Pumpkin Cheesecake Cake
• Big Batch Chocolate Chip Pumpkin Bread
• Easy Pumpkin Cake with Nutella Glaze

I really hope you try out this Pumpkin Chocolate Chip Bars, it is SO worth it!

The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great week friends!

Print

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a soft, tender, chocolatey, and pumpkin-y treat that is quick and easy to make. Perfect for Fall baking!

Course Dessert

Cuisine American

Keyword pumpkin blondies, Pumpkin Chocolate Chip Bars

Prep Time 15 minutes

Cook Time 17 minutes

Total Time 32 minutes

Servings 9 large bars

Calories 221kcal

Author Lauren’s Latest

Ingredients

• 6 tablespoons butter softened
• 1/2 cup brown sugar packed
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup pumpkin puree
• 7/8 cup all purpose flour 3/4 cup + 2 tablespoons
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Spray 8×8 square dish with nonstick cooking spray and set aside.
• In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until just combined. Stir in chocolate chips.
• Spread dough evenly into prepared baking dish. Bake 15-20 minutes or until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!} Remove from oven, cool 5-10 minutes, cut into bars and serve warm. Or wait and serve at room temperature. But of course I can never wait.

Nutrition

Calories: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 178mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2401IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

The post Pumpkin Chocolate Chip Bars appeared first on Lauren's Latest.

Easiest Apple Turnover Recipe, like ever.

Growing up, I used to hate the texture of cooked fruit, especially apples! I even hated fresh apples for a time. One time my mom was serving some kind of cobbler and I chose to eat salad for dessert. Um, what was wrong with me?

Now that my passion for food has grown into this full blown love affair (hello food blog!), I’ve come to start eating cooked fruit again, but only in the right application. Enter Apple Turnovers. My ratio of cooked apple to puff pastry is right where I like it: not too much fruit and not too much pastry, though if I had to choose, I’d probably still choose puff pastry over apples. Ha! The cinnamon/butter/sugar syrup that you get when you cook the apples is so delicious and the flaky pastry after its all baked is heavenly. Add a little (or a lot) of glaze and ya’ll, that’s a tasty treat that will help you win friends and influence people. So be sure to keep reading because this Apple Turnover recipe is one you won’t want to lose.

A Note About Puff Pastry

Puff Pastry is just that…pastry! Just knowing that can scare a few of you readers off, but never fear! Back up is here!

The most common brand of puff pastry is Pepperidge Farm Puff Pastry Sheets found in the freezer section, probably right around the frozen fruit and the cool whip. To use these for ANY recipe, you’ll want to follow package directions to thaw, typically in the fridge for a day.

When you open up the package, there will be two sheets. For this recipe, you’ll only use one. One sheet will make four apple turnovers. When you unfold the sheet, there might be cracks along the seams where it was folded. Totally normal! Flour your work surface and your fingers and simply press it back together. After I do this, I use a rolling pin to even out the sides and then a pizza cutter or sharp knife to cut it into four even squares. Fill, fold into triangles, seal with a fork and bake.

What if I don’t have puff pastry?

A great substitute for store-bought puff pastry is refrigerated pie dough. Again, a store-bought, the pre-made dough is easiest, but this homemade pie crust recipe is really hard to pass up. Regardless of what you choose, this apple turnover recipe cannot be beat!

Also, if you can find sheets of crescent roll dough, that would work well, too! It would be a bit of work to press all the seams together in the pre-cut crescent rolls, but doable. I’ve definitely done that before in a pinch. Bake apple turnovers made with crescent rolls according to the crescent roll packaging.

How to Make Apple Turnovers

I know I keep saying this again and again, but this truly is one of those recipes that can be made my anyone, regardless of their skill level. Because we are taking the help from the store from puff pastry, all you really need to do is cook the apples, fill the puff pastry and bake. It’s basically like eating an apple pie that was made in one third of the time! (But if you wanted an apple pie recipe, I have a great one here.) For full recipe details, see the printable recipe card below. Here’s what to expect when making these:

Preheat Oven + Prep Baking Sheet

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Prepare Apples + Cook Until Soft

Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apples. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.

Cut Puff Pastry into 4 Even Squares

Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square.

Brush Edges of Puff Pastry, Fold + Seal

Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.

Bake Apple Turnovers

Bake 15-17 minutes or until puffed and golden brown.

Make the Apple Turnover Glaze

While turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You’re looking for the glaze to be the consistency of white school glue.)

Allow to Cool + Drizzle With Glaze

Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.

Want more fruit dessert options? Try these easy fruit desserts: Peach Dumplings, Raspberry Peach Cobbler Recipe, Lemon Raspberry Cake & Orange Cranberry Crinkle Cookies.

Make-Ahead + Storage Directions

My favorite method for making these in advance is preparing them up to assembly and then storing in the refrigerator until you are ready to bake. Right before baking, brush with the egg wash, add the sprinkling of sugar and bake until puffed and golden.

While I prefer the taste and texture of freshly baked puff pastry, you can definitely bake and store the pre-baked turnovers in the fridge for 2-3 days and reheat in the microwave 20 seconds at a time.

Love Apple Turnovers? Try these other tasty Apple treats!

• Caramel Apple Cinnamon Rolls
• Apple Cinnamon Cream Cheese Danish
• Buttery Apple Crisp Recipe
• Apple Streusel Cake with Cream Cheese Glaze
• Buttery Apple Pie Recipe
• Salted Caramel Apple Crumble Recipe

I hope you love this recipe as much as we did! It’s a tasty one you will be making again and again. Have a great day, friends!

Print

Apple Turnover

This Apple Turnover recipe is simplicity at its best. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm. It's the perfect treat for Fall.

Course Breakfast, Dessert

Cuisine American

Keyword Apple Turnover, Apple Turnover Recipe, Apple Turnovers with Puff Pastry, Apples

Prep Time 15 minutes

Cook Time 15 minutes

Cool Time 5 minutes

Total Time 35 minutes

Servings 4 servings

Calories 504kcal

Author Lauren’s Latest

Ingredients

For the Apple Turnovers

• 1 tablespoon butter
• 1 large granny smith apple
• 3 tablespoons packed brown sugar
• 1/8 teaspoon cinnamon
• pinch salt
• 1 sheet puff pastry defrosted
• flour for rolling
• 1 egg
• 1 tablespoon milk

For the Glaze

• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla
• 1/2 tablespoon milk

US Customary – Metric

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apple. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.
• Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square. Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.
• Bake 15-17 minutes or until puffed and golden brown.
• While apple turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You're looking for the glaze to be the consistency of white school glue.)
• Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.

Nutrition

Calories: 504kcal | Carbohydrates: 60g | Protein: 6g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 199mg | Potassium: 124mg | Fiber: 2g | Sugar: 30g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

The post Apple Turnover appeared first on Lauren's Latest.

Apple Crumble

I remember being a little girl and watching my mom make her recipe for apple crumble which was heavy on the apples and very light on the crumble and I remember thinking what a travesty it was. I was probably 5.

So, as an adult armed with a decent amount of kitchen knowledge, I took matters into my own hands promising myself that I would create a recipe that even I, the cooked fruit hater, could love.

And I did it! I took it pretty easy on the apples, doubled the normal amount of crumble topping, and was quite heavy-handed with the warm salted caramel sauce for the ultimate fall dessert that everyone and their mom will love. So let’s make this baby!

How to Make Apple Crumble with Salted Caramel

This apple crumble recipe has three main components. The sauce, crumble, and apple filling. Each section needs its own set of ingredients and so I’m going to break it down for you. See the printable recipe card below for full details on ingredients & measurements. Here is what you can expect when making this recipe.

Make the Crumble Topping

This is a super easy process where you just measure, dump, and mix. Combine flour, brown sugar, white sugar, butter and salt into a bowl (or stand mixer bowl) and mix. The mixture will be crumbly but stay together when squeezed. Set aside.

Make Salted Caramel Sauce

The hardest part of this recipe is probably making the homemade salted caramel. I’m going to walk you through the steps pretty well but if it still intimidates you in any way, there are plenty of salted caramel sauces on the market which are great options. Even warming up store bought caramel sauce and adding in a little sea salt will work too. Here we go

1. Heat sugar and water in a small saucepan over medium heat to melt the sugar. Continue cooking and swirling sugar until it turns amber in color.
2. Whisk in sea salt and heavy cream. The mixture will bubble up violently briefly. Continue whisking until the sauce is smooth.
3. Stir in butter and vanilla. Set aside.

Prep Apples + Cook

Prepare apples and toss in lemon juice. The best apples to use for this dish are granny smith apples. This is simply because of their taste, texture, and good baking qualities.

Cook apples in a large cast-iron skillet over medium-low heat in butter to draw out moisture. Sprinkle with salt to draw out all the moisture possible. Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.

Layer + Assemble Apple Crumble

Pour 3/4 of prepared caramel sauce into the apples and stir gently. Top with the crumble topping.

Bake + Serve

Bake at 350 for 20 minutes and serve with remaining caramel sauce.

Toppings

Besides the caramel sauce, you can also top this dessert with ice cream or whipped cream. Think of it as a deconstructed apple pie. So all that creaminess perfectly compliments this apple crumble recipe.

Leftovers

I doubt you’ll have any leftovers because this dessert is SO divine! But if you do, don’t worry. Cover with plastic wrap and store your apple crumble in the fridge for up to 4 days.

You can reheat it in the microwave for a few seconds at a time or pop it into the oven to warm it up.

More Apple Recipes to Try!

• Apple Turnover
• Caramel Apple Cinnamon Rolls
• Buttery Apple Crisp
• Apple Cinnamon Cream Cheese Danish
• Apple Streusel Cake with Cream Cheese Glaze
• Buttery Apple Pie Recipe

Be sure to save, print, bookmark or share this recipe so you have it and use it all Fall long. It’s a good one!

The printable recipe card below. Have a great day, friends!

Print

Salted Caramel Apple Crumble

An Apple Crumble recipe that will have you licking your plate clean! Soft Apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Course Dessert

Cuisine American

Keyword Apple crumble, apple crumble recipe, how to make apple crumble, salted caramel sauce

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 485kcal

Author Lauren’s Latest

Ingredients

For the caramel sauce-

• 1 cup sugar
• 1/4 cup water
• 1 teaspoon sea salt
• 3/4 cup heavy cream
• 3 tablespoons butter
• 1 teaspoon vanilla

For the crumble-

• 1 cup all purpose flour
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 6 tablespoons butter softened
• 1/2 teaspoon salt

For the apples-

• 4 granny smith apples peeled, cored and sliced
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 1/4 teaspoon salt

US Customary – Metric

Instructions

For the caramel sauce-

• Heat sugar and water in a small saucepan over medium heat to melt the sugar. Continue cooking and swirling sugar until it turns amber in color.
• Whisk in sea salt and heavy cream. The mixture will bubble up violently briefly. Continue whisking until sauce is smooth.
• Stir in butter and vanilla. Set aside.
  

For the Crumble

• Combine all ingredients together using a stand mixer. The mixture will be crumbly but stay together when squeezed. Set aside.
  

For the Apples

• Prepare apples and toss in lemon juice.
  
• Cook apples in a large cast-iron skillet over medium-low heat in butter to draw out moisture. Sprinkle with salt to draw out all the moisture possible. Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.
  
• Pour 3/4 of prepared caramel sauce into the apples and stir gently.
  
• Top with the crumble topping.
  
• Bake at 350 for 20 minutes and serve with remaining caramel sauce.
  

Video

Nutrition

Calories: 485kcal | Carbohydrates: 67g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 659mg | Potassium: 143mg | Fiber: 2g | Sugar: 51g | Vitamin A: 860IU | Vitamin C: 5.8mg | Calcium: 34mg | Iron: 0.9mg

The post Apple Crumble appeared first on Lauren's Latest.

Ready in Less Than 20 Minutes

When I want a quick sweet treat, I really appreciate the simpler recipes like this one. Ready in less than 20 minutes, these are perfect to whip up for an afternoon snack, dessert or sharing with a friend.

How to Make Coconut Cookies

These cookies are pretty straightforward. Be sure to see the printable recipe card down below for complete directions and ingredient measurements. Here’s what you can expect when making these cookies.

Preheat Oven + Prep Baking Sheet

Preheat oven. Line baking sheet with silicone mat or parchment paper. Set aside.

Make Dough

Cream butter and sugars together. Stir in egg and vanilla.

Stir in baking soda, salt and flour until just incorporated. Stir in coconut.

Bake

Using a cookie scoop, scoop dough onto prepared pan. Bake 8-9 minutes, rotating the pan half way through.

Cool + Serve

Allow to cool 3 minutes on the pan and move to cooling rack. Serve warm or at room temperature.

Coconut Cookie Variations

Here are a few add-in ideas if you want to take a different spin on these.

• Add mini-chocolate chips.
• Add some chopped nuts.
• Drizzle chocolate over the top or dip half the cookie in chocolate and add more coconut flakes or sea salt to the chocolate side.

Storing Coconut Cookies

Store at room temperature in a ziploc bag, or airtight container. Cookies will stay fresh this way for 3-5 days.

Freezing Baked Cookies

You can freeze cooled cookies. Layer cookies in an airtight container with wax paper or parchment paper. Cookies will stay fresh in the freezer for 2-3 months.

Make Ahead/Freezing Dough

If you’re wanting to make these ahead and store the dough in the freezer…scoop dough onto a baking sheet and place in the freezer until frozen. Remove pan from freezer and store frozen dough balls in a zip bag or container.

When ready to bake, place on baking sheet and bake according to recipe, adding a couple minutes if baking from frozen.

Love Coconut? Here Are Some Recipes to Try…

• Coconut Cake
• Coconut Cream Pie
• Coconut Macaroons
• Triple Chocolate Coconut Cupcakes

There ya go, I hope you love these as much as we do! Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Enjoy, friends!

Print

Coconut Cookies

If you're a fan of coconut, these soft and chewy Coconut Cookies will be your new addiction!

Course Cookies, Dessert

Cuisine American

Keyword coconut cookies

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 24 small

Calories 82kcal

Author Lauren’s Latest

Ingredients

• ½ cup butter softened
• ¾ cup dark brown sugar packed
• ¼ cup granulated sugar
• 1 egg beaten
• ½ tsp vanilla extract
• ¼ tsp baking soda
• ⅛ tsp salt
• 1 ¼ cup all purpose flour
• 1 cup shredded sweetened coconut

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line baking sheet with silicone mat or parchment paper. Set aside.
• Cream butter and sugars together. Stir in egg and vanilla.
• Stir in baking soda, salt and flour until just incorporated.
• Stir in coconut.
• Scoop onto prepared pan.
• Bake 8-9 minutes, rotating the pan half way through.
• Cool 3 minutes on the pan and remove to cooling rack.
• Serve warm or at room temperature.

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 61mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.3mg

The post Coconut Cookies appeared first on Lauren's Latest.

Perfect Make Ahead Dessert

I never used to be a banana pudding addict until I started making this banana pudding recipe. Ohhhh mama is it good! A little time consuming because you have to plan ahead, but so so delicious! This recipe comes from Magnolia Bakery (as in the place in NYC known for their banana pudding). There is no better banana pudding recipe out there which is why I’m sharing this slight variation of their recipe with you today. Because this is completely no-bake, it’s a perfect make ahead dessert. Also, it’s a serious crowd pleaser. You’re going to love it.

Banana Pudding Basics

Banana Pudding is a traditional southern recipe consisting of pudding, banana, and vanilla wafer cookie layers. However, this recipe can be found just about anywhere nowadays. Although it’s easier to buy it pre-made, it tastes even better homemade. So here’s what you’ll need to make my banana pudding recipe yourself:

Bananas – you’re going to need ripe bananas for this recipe. FYI: The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won’t turn brown is if you cover them completely with the pudding mixture so they aren’t exposed to air. (Brown bananas are still fine to eat, they just don’t look very appetizing.)

Vanilla Wafer Layers – essentially a texture and flavor compliment to the creamy pudding and sweet bananas.

Pudding Layers – made with instant vanilla pudding, cold water and sweetened condensed milk. After it sets, fresh whipped cream is folded into the pudding to make it even lighter.

Ingredient Substitutions

One disclaimer about using substitutions: this recipe is basically a copycat of the Magnolia Bakery Banana Pudding Recipe, so if you do sub anything in or out it’s not going to be as close to that recipe. But as always, feel free to make it how YOU like it.

• Banana Pudding Instead of Vanilla Pudding. If you love love love banana flavoring, try using banana flavored pudding mix or stirring in a little banana extract into your vanilla pudding.
• Cream Cheese. One of my readers has made this recipe but they mixed in cream cheese to the pudding mixture. Sounds delicious!
• Butter Cookies or Shortbread instead of Vanilla Wafers. You can use any sort of plain cookie you like. You can even try shortbread, golden (vanilla) oreos or girl scout cookies for this recipe.

Before You Begin, Read This-

So, this banana pudding recipe comes down to doing two major things. Follow these tips and you too will end up with an amazing and delicious homemade banana pudding.

1. Let the initial pudding-sweetened condensed milk mixture set up in the fridge for enough time to be really thick. Several hours to several days is fine!
2. Let the entire banana pudding set in the fridge long enough so that the vanilla wafers have enough time to soften. At least 12 hours.

How to Make Banana Pudding

This banana pudding recipe is so darn simple that anyone can make it! The hardest part is having the patience to let the pudding mixture thicken and then leaving the finished banana pudding in the fridge long enough for the vanilla wafers to soften. Even though this takes some time, it ends up being the perfect make ahead dessert for any gathering or holiday. For full recipe details, see the printable recipe card down below. Here is what you can expect making this Banana Pudding.

Make the Pudding Mixture

In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well.

Cover and refrigerate for 3-4 hours up to overnight to set and become very thick.

In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.

Slice the Bananas

Peel and Slice four bananas right before assembly. Yellow bananas with a few brown spots are the perfect bananas to use! Sweet, soft and ripe.

Assemble the Banana Pudding

Add 1/2 the Nilla wafers into the bottom of a 9×13 pan. Yes, you can use a trifle dish. See my notes below about that.

Top with a layer of bananas, and 1/2 of the pudding mixture.

Repeat these layers once more, garnishing with additional wafers or wafer crumbs on the top layer.

Cover Tightly + Chill

Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours. Once everything has had time to set, serve it up and enjoy!

Trifle Dish vs Shallow Serving Dish

It’s pretty traditional to serve a layered dessert, like a banana pudding, in a trifle dish to see all the pretty layers. While it certainly makes a statement, it’s not necessary. I actually prefer making this in a 9×13 for easy transportation as well as storage. It also takes up less space in my fridge.

If you’d like to use a trifle dish, divide the vanilla wafers, the bananas, and the pudding mixture into thirds and layer three times instead of just two.

Do I Serve Banana Pudding Warm or Cold?

The answer to this question is: it depends. There are lots of variations of banana pudding out there! This recipe is served cold and is completely no-bake, thanks to the instant vanilla pudding. Other recipes for banana pudding are made completely from scratch with a homemade pudding (similar to how you would make a banana cream pie filling), some have a meringue topping (more traditional southern) and some are served warm.

Storing Banana Pudding

How Long Does Banana Pudding Last?

I would suggest eating this banana pudding within two days of making it. Any longer and the bananas start to get too brown and ripe. Since I suggest using very ripe bananas to begin with, that window is only about two days. BUT, if you use bananas that aren’t as soft or ripe, you could push this to 3-4 days.

The time frame on this recipe is what makes it such a great potluck or holiday dessert, lots of mouths to feed means not worrying about what to do with leftovers.

Can this Banana Pudding Recipe be Frozen?

Unfortunately, because of the ingredients in banana pudding, it should not be frozen. The pudding is mixed with water and then folded together with whipped cream. When frozen and then thawed, the consistency of the pudding will inevitably change. The bananas will also turn brown and mushy when defrosted. Not pretty or delicious.

If you do want to make this in advance, simply make the pudding mixture ahead of time and don’t assemble with the nilla wafers and bananas until the day before.

Love Banana Pudding? Try These Other Favorites:

• Easy Cannoli Recipe
• The Best Homemade Brownie Recipe
• Rice Krispie Treats
• The Best Homemade Cinnamon Rolls
• Chewy Oatmeal Cookies
• Banana Cream Pie Recipe

Below is the printable banana pudding recipe card. Be sure to pin, save, bookmark, print, share, so you can keep this recipe close. It’s a good one.

Have a great, day, friends!

Print

Banana Pudding

Perfectly sweet and delicious, this Banana Pudding Recipe will make you never want another dessert again! Best for any holiday or potluck.

Course Dessert

Cuisine American

Keyword Banana Pudding, Banana Pudding Recipe, How to Make Banana Pudding

Prep Time 2 hours

Refrigeration 6 hours

Total Time 2 hours

Servings 18 servings

Calories 344kcal

Author Lauren’s Latest

Ingredients

• 14 ounces sweetened condensed milk 1 can
• 1 1/2 cups ice cold water
• 3.4 ounces vanilla instant pudding mix 1 box
• 3 cups heavy cream
• 4 cups sliced ripe bananas
• 12 ounces vanilla wafers 1 box

US Customary – Metric

Instructions

• In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours to overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don’t let it set up long enough.
• In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
  
• To assemble dessert, use a 9×13 glass dish. 
  
• Arrange 1/2 of the vanilla wafers covering the bottom, overlapping if necessary. Next, layer 1/2 of the bananas, and 1/2 of the pudding mixture. Repeat once more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours. 
  

Video

Notes

The longer the banana pudding sits, the more likely the bananas are to brown. The best way to ensure the bananas won’t turn brown is if you cover them completely with the pudding mixture so they aren’t exposed to air.

If you’d like to use a trifle dish, divide the vanilla wafers, the bananas and the pudding mixture into 3rds and layer three times instead of just two.

Nutrition

Calories: 344kcal | Carbohydrates: 39g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 154mg | Potassium: 246mg | Fiber: 1g | Sugar: 26g | Vitamin A: 665IU | Vitamin C: 3.7mg | Calcium: 91mg | Iron: 0.1mg

The post Banana Pudding Recipe appeared first on Lauren's Latest.