Tag: dessert

Chocolate Pecan Pie

By

On February 7, 2021

In Cooking

This chocolate pecan pie tastes like a cross between a pecan pie and a rich, chocolate brownie. It is sure to disappear quickly!

Chocolate pecan pie with ooey gooey chocolate filling

Up until recently I had never had a chocolate pecan pie. Unfortunately I never even knew what I was missing out on!

Chocolate pecan pie has a gooey center like traditional pecan pie but the addition of chocolate makes it taste rich and fudgy. Add in the crunch of the pecans and the flakey pie crust and you have a dessert that is sure to please!

Chocolate pecan pie is very easy to make and we will go through how to make it step-by-step. Let’s get started!

Ingredients for Chocolate Pecan Pie

Chocolate pecan pie has 10 ingredients:

Sugar and brown sugar – Sugar helps to sweeten the pie. Adding some brown sugar gives the pie a greater depth of flavor.

Corn syrup – Corn syrup sweetens the pie and helps to give pecan pie its characteristic texture. It also helps to prevent sugar crystallization. Light corn syrup is what you want here.

Eggs – Eggs help to give structure to the pie.

Vanilla – Vanilla brings out the chocolate flavor.

Salt – This helps to balance the flavor and cut down on the sweetness a bit.

Butter – I use salted butter.

Chocolate – You will need 2 ounces of semi-sweet or bittersweet chocolate. You can use squares of baking chocolate, chocolate chips, or whatever you have on hand. If you want you can double the chocolate if you want the pie to be extra fudgy!

Pecans – I coarsely chop them so the pie is easier to serve and eat. You can also substitute walnuts if you prefer.

Pie crust – You will need an unbaked, single crust pie shell. You can make your own or purchase one from the store.

How to Make Chocolate Pecan Pie

Step 1: Prepare the pie crust

Roll out the pie crust and place it in a 9-inch pie pan. Flute the edges and set aside while you prepare the filling for the pie.

Step 2: Stir together the sugars, corn syrup, eggs, salt, and vanilla

Stir the sugar, brown sugar, corn syrup, eggs, salt, and vanilla together in a large bowl. Whisk it so that everything is smooth and set aside.

ingredients for chocolate pecan pie
Place the sugar, brown sugar, eggs, corn syrup, salt, and vanilla in a bowl.
Whisk until smooth and set aside.

Step 3: Melt the chocolate and butter together

Place the chocolate and butter in a small saucepan. Heat over low heat, stirring constantly, until completely melted and smooth.

chocolate and butter in a saucepan
Place the chocolate and butter in a saucepan.
melted chocolate
Heat over low heat, stirring constantly, until the chocolate is melted.

Step 4: Add the remaining ingredients

Stir the melted chocolate and pecans into the egg mixture. Whisk until smooth and pour into the unbaked pie crust. The pie is now ready for the oven!

Chocolate pecan pie ready for the oven
Add the remaining ingredients and pour the filling into the unbaked pie crust.

Step 5: Bake the pie

Bake the pie at 350 degrees for 55 minutes. The pie will still be very jiggly at this point but it will thicken as it cools. Place it on a wire rack to cool completely.

Chocolate pecan pie
Look at that delicious crackly top! Let the pie cool for at least 2 hours before serving.

Serve

Let the pie cool for at least 2 hours before serving so it will hold its shape. It is delicious topped with whipped cream. Ice cream is surprisingly good too! Enjoy!

A slice of chocolate pecan pie

Chocolate Pecan Pie

Recipe by: Mandy
This chocolate pecan pie tastes like a cross between a pecan pie and a rich, chocolate brownie. It is sure to disappear quickly!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients
  

  • 1 unbaked pie crust
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup light corn syrup
  • 3 eggs
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2 ounces semi-sweet or bittersweet chocolate (if you are using chocolate chips this is about ⅓ cup)
  • 2 tablespoons butter
  • 1¼ cup pecans, coarsely chopped if desired

Instructions

  • Roll out the pie crust and place it in a 9-inch pie pan. Flute the edges and set aside.
  • Preheat the oven to 350°.
  • Stir the sugar, brown sugar, corn syrup, eggs, salt, and vanilla together in a large bowl. Whisk until smooth and set aside.
  • Place the chocolate and butter in a small saucepan. Heat over low heat, stirring constantly, until completely melted and smooth.
  • Stir the melted chocolate and pecans into the egg mixture. Whisk until smooth and pour into the unbaked pie crust.
  • Bake the pie at 350° for 55 minutes. The pie will still be very jiggly at this point but it will thicken as it cools. Place it on a wire rack to cool completely.
  • Let the pie cool for at least 2 hours before serving so it will hold its shape. It is delicious topped with whipped cream or ice cream. Enjoy!

You may also like:

Chocolate Mint Cookies

Apple crisp

Perfect Apple Crisp

Chocolate Mint Cookies

By

On February 1, 2021

In Cooking

These chocolate cookies are soft and thick. If you like chocolate and mint together you will LOVE these cookies!

Soft & Chewy Chocolate Mint Cookies

There are few cookies that disappear as quickly as these at our house. Everyone loves them and an entire batch is gone in just a few days!

These cookies are soft and chewy. They taste a little like a brownie with their rich chocolate taste. Mint chips give them the perfect amount of cool minty flavor. Yum!

This post will take you through how to make these delicious chocolate mint cookies step-by-step. Let’s get started!

Ingredients to Make Chocolate Mint Cookies

Chocolate mint cookies contain 16 ingredients: butter, shortening, sugar, brown sugar, two eggs, vanilla, flour, cocoa, baking soda, salt, and mint chips.

Don’t let that long list scare you! It may sound like a lot but you probably have most of the ingredients already in your kitchen!

Ingredients for chocolate mint cookies

The mint chips I use are Guittard brand and they work really well in this recipe. You can also use Andes mints baking chips or purchase a package of Andes mints and coarsely chop them yourself. You will need 12 ounces or about 2 cups for the cookies.

How to Make Chocolate Mint Cookies

Step 1: Stir the butter, shortening, and sugars together

Start by stirring the shortening, white sugar, and brown sugar together in a large bowl. Make sure the butter is at room temperature so it easier to mix.

I usually use a wooden spoon for this job. As long as the butter is soft it is easy to smoosh everything together (I know, a real technical term) with the back of the spoon. You can certainly use a stand mixer for this if you prefer. When all of the sugar is incorporated you are ready to add the wet ingredients.

Stir butter, shortening, and sugar together.
Mix the butter, shortening, and sugars together in a large bowl. “Smoosh” the butter and shortening with the back of the spoon until the sugars are fully incorporated.

Step 2: Add the wet ingredients

When the butter, shortening, and sugars are well mixed add in the eggs and vanilla. Mix these ingredients together until they are smooth.

Add the vanilla to the cookie dough

Step 3: Stir in the dry ingredients

Things are about to get chocolatey here! Next add in the flour, cocoa, baking soda, and salt and stir just until combined. The cocoa can be quite lumpy but I do not usually sift it. Most of the lumps will get worked out as you stir the thick batter.

Stir in the dry ingredients
Chocolate cookie dough

Step 4: Stir in the mint chips

Lastly add in the mint chips. If you are using a mixer put it on the lowest setting here so it does not break up the mint chips. The dough is now done and you are ready to bake your cookies!

Mint chip chocolate cookie dough

Step 5: Drop the cookies onto the baking sheet

Since the dough contains shortening which is solid at room temperature it does not need to chill before baking. Drop the dough by rounded tablespoons onto a greased baking sheet. Make sure they are about two inches apart because they will spread slightly as they bake. I like to use my handy dandy cookie scoop for this job but you can also use two spoons if that is easier. The cookies are now ready for the oven!

Drop the chocolate cookie dough onto a baking sheet

Step 6: Bake the cookies

Bake the cookies at 350 degrees for 8 minutes. They are done when they are just set and the top has lost its gloss. At this point they may not look done but they will firm up as they cool. Let them sit on the baking sheet for 1-2 minutes before transferring them to a wire rack to finish cooling completely.

Chocolate mint chip cookies

Serve

Enjoy these chocolate mint cookies warm out of the oven. Yum!

Chocolate mint chip cookies

Store them in an airtight container to keep them soft and chewy. They also freeze well for longer term storage. Enjoy 🙂

Hope you get to try these chocolate mint cookies soon. Happy Cooking!

Chocolate Mint Cookies

Recipe by: Mandy
These chocolate cookies are soft and chewy. If you like chocolate and mint together you will LOVE these cookies!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 4 dozen

Ingredients
  

  • ½ cup butter, softened (1 stick)
  • ½ cup shortening
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • ⅔ cup cocoa
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 package mint chips (12 oz package, about 2 cups)

Instructions

  • Preheat the oven to 350°.
  • Stir the butter, shortening, sugar, and brown sugar together in a large bowl.
  • Add in the eggs and vanilla and mix until smooth.
  • Next add in the flour, cocoa, baking soda, and salt and mix well. Add in the mint chips and stir just until combined.
  • Drop the cookies by rounded teaspoons onto a greased baking sheet. Make sure they are about two inches apart because they will spread slightly as they bake.
  • Bake at 350° for 8 minutes. They are done when they are just set and the top has lost its gloss. At this point they may not look done but they will firm up as they cool. Let them sit on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
  • Serve these cookies warm right out of the oven. Enjoy!

Variation:

Do you want to mix things up a bit? The great thing about this recipe is that it is SO versatile! Try using peanut butter chips or white chocolate chips. You can also use semisweet chocolate chips for the richest most chocolatey cookies you have ever had! Experiment to see which is your favorite!

Chocolate cookies with peanut butter chips, white chocolate chips, and semisweet chocolate chips

Other recipes you may like:

Oatmeal raisin cookies

Mom’s Oatmeal Raisin Cookies

Fluffy White Frosting

By

On December 27, 2020

In Cooking

Fluffy white frosting is pillowy soft and looks gorgeous swirled on your favorite cake. It is easy to make and ready in about 20 minutes!

How to Make fluffy white frosting

If you have never made fluffy white frosting before you are in for a treat! Unlike buttercream frosting, this fluffy white frosting contains no butter or fat. It is made by making a hot sugar syrup on the stove and then slowly drizzling it into beaten egg whites. The frosting is then beaten for a few minutes until it holds its shape. It becomes light, airy, and amazing!

What does Fluffy White Frosting taste like?

Fluffy white frosting tastes like soft marshmallow cream! It is light and sweet and spreads easily on your cake.

How is Fluffy White Frosting different from 7-Minute Frosting?

Fluffy white frosting is very similar to the ever popular 7-minute frosting. Both are cooked frostings and both have a similar taste. However, I find fluffy white frosting to be even easier to make and it is my favorite “go-to” frosting. Instead of beating it over a water bath for 7 minutes, a hot sugar syrup is slowly drizzled into beaten egg whites and the mixture is beaten until stiff. No boiling water and no mixing it by hand for 7 minutes. Simple!

Ingredients for Fluffy White Frosting

Fluffy white frosting requires only 6 ingredients. We will go through them now:

Egg Whites – Beaten egg whites give the frosting structure and help give it a light and fluffy texture. Make sure your egg whites are free from any traces of yolk, which may prevent the egg whites from beating properly.

Sugar – Gives it some sweetness. Use regular granulated sugar.

Water – For cooking the sugar syrup.

Cream of Tartar – Cream of tartar is an acid and it helps to stabilize the egg whites.

Salt – Brings out the flavor and cuts down on the sweetness a bit.

Vanilla – Gives the frosting some flavor. If you have clear vanilla this helps the frosting to stay a bright white color. You may substitute other flavorings too if you would like.

How to Make Fluffy White Frosting

Step 1: Cook the Sugar Syrup

Stir the sugar, water, cream of tartar, and salt together in a small saucepan.  Heat over medium high heat until the mixture boils.  Wash down any sugar crystals that are stuck on the side of the pan.  Continue cooking until the sugar mixture reaches 242°. 

Boil the sugar syrup to 242 degrees
Boil the sugar mixture until it reaches 242 degrees. Make sure to check the temperature with a candy thermometer.

Step 2: Beat the Egg Whites

While your sugar syrup is boiling, place the egg whites in a large mixing bowl. Just before the sugar syrup reaches the proper temperature, start beating the egg whites at high speed until soft peaks form.

Beat the egg whites to soft peaks
Just before the sugar syrup is at temperature, beat the egg whites until soft peaks form.

Step 3: Drizzle the Sugar Syrup into the Egg Whites

With the mixer still on high speed, pour hot syrup very slowly in a thin stream into the egg whites.  Add the vanilla and continue beating until the frosting is thick and white and holds its shape. 

Slowly pour the hot syrup into the beaten egg whites
With the mixer on high speed, slowly pour the hot syrup into the beaten egg whites.

Step 4: Frost Your Cake

Immediately spread the frosting on a cooled cake. This frosting is pillowy soft and spreads easily. Use your spatula or the back of a spoon to make beautiful swirls in the frosting. Here I am frosting my peppermint angel food cake. Yum!

Frosting a cake with fluffy white frosting
Fluffy white frosting has a soft texture so it spreads easily.

Serve

Decorate your cake as desired. This frosting is best served the same day it is made and will last up 2-3 days at room temperature.

Hope you get to try this fluffy white frosting soon! Enjoy!

Cake frosted with fluffy white frosting
Look at the beautiful swirls on this cake! The frosting tastes as good as it looks 🙂

Recipe Tips

  • Do not make the frosting too far ahead. This frosting is best served the same day it is made. It is much more delicate than other types of frosting (like buttercream) and will slowly deflate over time. It will last 2-3 days before it starts to get pretty flat.
  • Start with clean equipment. Make sure there is no grease on your beaters or mixing bowl. Any trace of fat may prevent the eggs from beating properly.
  • Separate the eggs carefully. Egg yolks contain fat, which can prevent the egg whites from beating up properly. Inspect each egg carefully for any traces of yolk.
  • Cook the sugar syrup to the proper temperature. Make sure to check the temperature with a candy thermometer. This will ensure that the frosting is the proper consistency.

Fluffy White Frosting

Recipe by: Mandy
Fluffy white frosting is pillowy soft and looks gorgeous swirled on your favorite cake. It is easy to make and ready in about 20 minutes!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12

Ingredients
  

  • 2 egg whites
  • 1 cup sugar
  • ⅓ cup water
  • ¼ teaspoon cream of tartar
  • dash salt
  • 1 teaspoon vanilla

Instructions

  • Stir the sugar, water, cream of tartar, and salt together in a small saucepan.  Heat over medium high heat until the mixture boils.  Wash down any sugar crystals that are stuck on the side of the pan.  Continue cooking until sugar mixture reaches 242°. 
  • While the sugar syrup is boiling, place the egg whites in a large mixing bowl.  Just before the sugar syrup reaches the proper temperature, start beating the egg whites at high speed until soft peaks form.
  • With the mixer still on high speed, pour the hot syrup very slowly in a thin stream into the egg whites.  Add the vanilla and continue beating until the frosting is thick and white and holds its shape. 
  • Immediately spread the frosting on a cooled cake. This frosting will be pillowy soft and spread easily. Use your spatula or the back of a spoon to make beautiful swirls in the frosting.
  • Decorate your cake as desired. This frosting is best served the same day it is made and will last up 2-3 days at room temperature. Enjoy!

Notes

Recipe Tips:
  • Do not make the frosting too far ahead. This frosting is best served the same day it is made. It is much more delicate than other types of frosting (like buttercream) and will slowly deflate over time. It will last 2-3 days before it starts to get pretty flat.
  • Start with clean equipment. Make sure there is no grease on your beaters or mixing bowl. Any trace of fat may prevent the eggs from beating properly.
  • Separate the eggs carefully. Egg yolks contain fat, which can prevent the egg whites from beating up properly. Inspect each egg carefully for any traces of yolk.
  • Cook the sugar syrup to the proper temperature. Make sure to check the temperature with a candy thermometer. This will ensure that the frosting is the proper consistency.

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Cranberry Blueberry Crisp

Cranberry Blueberry Crisp

By

On November 19, 2020

In Cooking

Cranberry blueberry crisp started when I was looking for a dessert to make one evening. We were out of fresh fruit in the house but I had plenty of berries in the freezer! I added the brown sugar and oat topping from my apple crisp recipe and we ended up with a new family favorite!

Cranberries and blueberries really are a pretty awesome combination in this dessert. On their own blueberries are too sweet, and cranberries are too tart. Together they are amazing. And beautiful too!

Cranberries and blueberries
Sweet blueberries and tart cranberries are the perfect combination in this berry crisp!

This will take you through how to make cranberry blueberry crisp step-by-step. Let’s get started!

Ingredients for Cranberry Blueberry Crisp

Apple crisp uses only eight simple ingredients. Let’s go through them now:

Ingredients for cranberry blueberry crisp
Cranberry blueberry crisp requires only a few simple ingredients.

Cranberries – Fresh cranberries are usually available in the fall. Make sure to grab a few bags to stash in the freezer so you can make this crisp all year long! Frozen cranberries work great too and you do not have to thaw them before using.

Blueberries – Fresh or frozen blueberries work fine here too. Again, you do not have to thaw them before use.

White sugar – White sugar is used in the filling to sweeten up the berries.

Flour – Flour helps to thicken the berry filling so it is gooey and delicious instead of thin and watery. Regular all-purpose flour is what you want here.

Brown sugar – I prefer brown sugar in the topping because it gives it a nice caramel-like flavor. You can also use brown sugar with the berries instead of white sugar if you prefer.

Oats – Oats give the topping a nice texture. I usually use regular oats but quick oats can be used too!

Nuts – Nuts are great in this crisp! They toast in the oven while it is baking and give it a great crunch. Walnuts, pecans, or almonds are great choices here. You can also leave them out if you like.

Butter – Real butter gives this the best texture and flavor! I use salted butter because I like how the salt in the butter helps to balance the sweetness of the sugar.

Now that we know what goes in our cranberry blueberry crisp, let’s find out how to make it!

How to Make Cranberry Blueberry Crisp

Step 1: Prepare the Berry Filling

Start by stirring the flour and sugar together in a large bowl. Mixing these together first will help to prevent clumps.

Mix the sugar and flour together first before adding the berries. This will help to prevent clumps.

Add in the fresh or frozen berries and stir until they are evenly coated. Then transfer the berries to an ungreased 8-inch square pan and set aside while you prepare the topping.

Cranberries and blueberries in the pan for cranberry blueberry crisp
Transfer the berries to an 8-inch square pan and set aside while you work on the topping.

Step 2: Make the Topping for the Cranberry Blueberry Crisp

Measure the brown sugar, flour, oats, and nuts into a large bowl (you can reuse the bowl the berries were in). Pour in the melted butter and mix with your hands until everything is thoroughly combined.

Make the topping for cranberry blueberry crisp
Add the melted butter to the dry ingredients. Mix well until thoroughly combined.

Once the topping is mixed together sprinkle it on top of the berries. To get some larger chunks I squeeze some of the topping together in my hand and then gently break it into bigger pieces. Make sure to get all the way to the edges and cover the berries evenly. The crisp is now ready to go into the oven!

Sprinkling the topping on cranberry blueberry crisp
Sprinkle the topping over the berries. Make sure to get all the way to the edges!

Step 3: Bake the Cranberry Blueberry Crisp

Bake the cranberry blueberry crisp at 375 degrees for 30-40 minutes. If you are using frozen berries you may need to cook it a little longer, for a total of about 40-50 minutes. The crisp is done when the edges are bubbly and the juices have thickened. The topping should be a beautiful golden brown color.

Cranberry Blueberry Crisp
Cranberry blueberry crisp warm from the oven. Yum!!!

Serve

Let the crisp cool for a few minutes before serving. This will help to thicken the delicious goo around the berries. Add a big scoop of vanilla bean ice cream and you have an insanely delicious dessert! Yum!

Cranberry blueberry crisp with vanilla ice cream
Cranberry Blueberry Crisp with vanilla ice cream. Yum!

Hope you get to make this cranberry blueberry crisp soon! Happy Cooking!

Cranberry Blueberry Crisp

Cranberry Blueberry Crisp

Recipe by: Mandy
Sweet blueberries and tart cranberries come together perfectly in this beautiful dessert. This cranberry blueberry crisp has a crunchy brown sugar and oat topping and tastes delicious with scoop of vanilla ice cream!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

Berry Filling

  • ⅓ cup sugar
  • ¼ cup flour
  • 3 cups blueberries (fresh or frozen)
  • 2 cups cranberries (fresh or frozen)

Topping

  • ½ cup flour
  • ½ cup oats
  • ¾ cup brown sugar
  • ½ cup chopped nuts (optional)
  • ⅓ cup butter, melted

Instructions

  • To make the berry filling stir the sugar and flour together in a large bowl. Add in the berries and mix well.
  • Transfer the berries to an ungreased 8-inch square pan. Set this aside while you make the topping.
  • Measure the brown sugar, flour, oats, and nuts into a large bowl (you can reuse the bowl the berries were in). Pour in the melted butter and mix with your hands until everything is thoroughly combined.
  • Sprinkle the topping over the berries in the pan. Make sure to get all the way to the edges and cover the berries evenly.
  • Bake the cranberry blueberry crisp at 375° for 30-40 minutes. If you are using frozen berries cook the crisp slightly longer, for a total of 40-50 minutes. It is done when the edges are bubbly and and the filling is thick. The topping should be a beautiful brown color. Set aside to cool a little before serving.
  • Serve the cranberry blueberry crisp warm with a big scoop of vanilla bean ice cream. Enjoy!

Be sure to pin for later!

Quick & Easy Cranberry Blueberry Crisp

Mom’s Oatmeal Raisin Cookies

By

On October 11, 2020

In Cooking

I remember Mom making these cookies for as long as I can remember. She had the recipe neatly written on an index card in her recipe box. And I remember copying the recipe for my own collection in my 10-year-old handwriting.

Recipe box with oatmeal cookie recipe on index card
My recipe box from about 20 years ago, with this same recipe in my own 10-year old handwriting.

The point of this story is: we have been making these cookies practically forever. The recipe is simple and pretty perfect, so no changes have been made in over 20 years. These cookies are soft and chewy with over three whole cups of oats! To this day they are still one of my favorites.

This post will take you through how to make these delicious oatmeal raisin cookies step-by-step. Let’s get started!

Ingredients to Make Oatmeal Raisin Cookies

Oatmeal raisin cookies contain 13 ingredients: shortening, sugar, brown sugar, an egg, vanilla, water, flour, baking soda, cinnamon, salt, rolled oats, raisins, and chopped nuts.

Don’t let that long list scare you! It may sound like a lot but you probably have most of the ingredients already in your kitchen!

Ingredients to make oatmeal raisin cookies

What type of oats should I use?

Old fashioned oats or quick oats, that is the question!

I made this recipe with both types and prefer quick oats in this one. It produced a higher, fluffier, more tender cookie. The cookies made with old fashioned oats were good too, but they were definitely chewier. Try both and see which you prefer!

Oatmeal raisin cookies can be made with old fashioned oats or quick oats. Try both types to see what you prefer!

Why is there both brown sugar and white sugar?

Brown sugar helps cookies to stay soft and chewy, while also giving the cookies a delicious deep flavor. White sugar gives the cookies a little bit of crispness and prevents them from becoming too dark in the oven. By including both white sugar and brown sugar, we get the best of both worlds.

Can I use butter instead of shortening?

Butter has the best flavor and so I usually use it when I bake cookies. But in this recipe I like the slightly crunchy-yet-chewy texture that the shortening provides. If you do try this recipe with butter, reduce the salt (unless you are using unsalted butter) and chill the dough before baking.

How to Make Oatmeal Raisin Cookies

Step 1: Stir the Shortening and Sugars Together

Start by stirring the shortening, white sugar, and brown sugar together in a large bowl. You can certainly use a stand mixer for this but I prefer to use a wooden spoon, as this is how I made it growing up. The shortening is rather soft so you can just smoosh it (I know, a real technical term) with the back of the spoon. When all of the sugar is incorporated you are ready to add the wet ingredients.

Cream the shortening and sugars together in a large bowl.
Mix the shortening and sugars together in a large bowl. “Smoosh” the shortening with the back of the spoon until the sugars are fully incorporated.

Step 2: Add the Wet Ingredients

When the shortening and sugars are well mixed add in the egg, water, and vanilla. I know, it is a little strange to add water to cookies but just trust me here. Mix these ingredients together until they are smooth.

Add the vanilla to the oatmeal raisin cookie dough

Step 3: Stir in the Dry Ingredients

Next add in the flour, baking soda, cinnamon, and salt. Stir just until combined.

Stir the dry ingredients into the cookie dough

Step 4: Stir in the Raisins, Nuts, and Oats

Lastly add in the raisins, nuts, and oats. If you are using a mixer put it on the lowest setting here so it does not break up the raisins or nuts. The dough is now done and you are ready to bake your cookies!

Step 5: Drop the Cookies onto the Baking Sheet

Since the dough contains shortening which is solid at room temperature it does not need to chill before baking. Drop the dough by rounded tablespoons onto a greased baking sheet. Make sure they are about two inches apart because they will spread slightly as they bake. I like to use my handy dandy cookie scoop for this job but you can also use two spoons if that is easier. The cookies are now ready for the oven!

Drop the oatmeal raisin cookies onto a baking sheet

Step 5: Bake the Cookies

Bake the cookies at 350 degrees for 8-10 minutes. They are done when the edges just start to turn brown. At this point they will not look done but they will firm up as they cool. Let them sit on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool.

Oatmeal raisin cookies

Serve

Enjoy these oatmeal raisin cookies warm out of the oven with a glass of cold milk. Yum!

Oatmeal raisin cookies

Hope you get to try these oatmeal raisin cookies soon. Happy Cooking!

Oatmeal Raisin Cookies

Recipe by: Mandy
These cookies are soft and chewy and loaded with oats. They will quickly become a family favorite!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 5 dozen

Ingredients
  

  • ¾ cup shortening
  • ½ cup sugar
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup water
  • 1 cup flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 cups rolled oats (old fashioned or quick – your choice!)
  • 1 cup raisins
  • ½ cup chopped nuts (optional)

Instructions

  • Preheat the oven to 350°.
  • Stir the shortening, sugar, and brown sugar together in a large bowl.
  • Add in the egg, vanilla, and water and mix until smooth.
  • Next add in the flour, baking soda, cinnamon, and salt and mix well. Add in the raisins, nuts, and oats and stir just until combined.
  • Drop the cookies by rounded teaspoons onto a greased baking sheet. Make sure they are about two inches apart because they will spread slightly as they bake.
  • Bake at 350° for 8-10 minutes. They are ready when the edges just start to turn brown. At this point they may not look done but they will firm up as they cool. Let them sit on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.
  • Serve these cookies warm right out of the oven. Enjoy!

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Perfect Apple Crisp

By

On September 27, 2020

In Cooking

Fall is in the air. The mornings are crisp and cool and the apples are ripening on our apple tree. It is time to make apple crisp!

I look forward to apple crisp all year long. I love it because it is easy to make and the flavors of fall really shine through. This apple crisp has a crunchy brown sugar and oat topping and gooey apple filling. I have been using this same apple crisp recipe for over 10 years now. Why mess with perfection?

This article will take you through how to make apple crisp step-by-step. Let’s get started!

Note: This article may contain affiliate links, where I earn a small commission from qualifying purchases with no additional cost to you. I only provide links to products that I love and use personally.

Ingredients for Apple Crisp

Apple crisp uses only seven simple ingredients. Let’s go through them now:

Ingredients for apple crisp.
Apple crisp requires only a few simple ingredients.

Apples – What type of apples to use for apple crisp? The short answer is, use whatever you like. Apple preference is very personal and depends on what region of the country you live in. In general though, I recommend using a tart apple to give the apple layer more flavor and prevent the topping from being overly sweet.

My absolute favorite baking apple of all time are Gravenstein apples. They have amazing flavor and soften nicely when cooked without becoming overly mushy. Gravensteins are very hard if not impossible to find in the store because of their short shelf life, which is why I planted one in my backyard 🙂 Other popular apple choices are Granny Smith (although these never really soften, but some people prefer that), Pink Lady, Jonagold, or Golden Delicious. You can also do a blend of different apple varieties. Again, use whatever you like!

Gravensteins are my favorite baking apple. While tart apples generally work best for apple crisp, you can use whatever variety you prefer!

Brown sugar – I prefer brown sugar in the topping because it gives it a nice caramel-like flavor. White sugar is mixed into the apples but you can use brown sugar here too if you like.

Why is there sugar in the apple mixture and also in the topping? Besides sweetening the apples a little the sugar has a second purpose here and that is to draw some moisture out of the apples. The flour will then help the juice to thicken to the perfect consistency.

Oats – Oats give the topping a nice texture. I usually use regular oats but quick oats can be used too!

Nuts – Nuts are great in apple crisp! They toast in the oven while the apple crisp is baking and give it a great crunch. Walnuts, pecans, or almonds are great choices here.

Flour – Flour helps to thicken the apple filling so it is gooey and delicious instead of thin and watery. Regular all-purpose flour is what you want here.

Spices – I keep it simple here and just use cinnamon. You can certainly add some nutmeg, cloves, or allspice if you want!

Butter – Real butter gives this the best texture and flavor! I use salted butter because I like how the salt in the butter helps to balance the sweetness of the sugar.

Now that we know what goes in our apple crisp, let’s find out how to make it!

How to Make Apple Crisp

Step 1: Prepare the Apple Filling

Start by stirring the flour, sugar, and cinnamon together in a large bowl. Set this aside while you prepare the apples.

mix the sugar, flour, and cinnamon in a bowl.
Mix the sugar, flour, and cinnamon together first before adding the apples. This will help to prevent clumps.

Peel, core, and slice the apples into 1/4 inch pieces. Try to make the slices about the same thickness so they cook evenly.

When I am in a hurry I love to use my apple corer/peeler/slicer (affiliate link). I purchased this off of Amazon six years ago now and it is still going strong! It takes just a few seconds per apple and is easy to use. If you go through a lot of apples this will save you so much time!

  • Sliced apples
  • apple corer/peeler/slicer
Cut the apples into 1/4 inch thick slices. An apple corer/peeler/slicer can make this job super fast!

After the apples are sliced add them to the flour and sugar mixture in your bowl. Stir the apples well (I like to use my hands for this part) until the apples are evenly coated. Then transfer the apples to an ungreased 8-inch square pan.

At first it may look like the apples won’t all fit in the pan. You may need to use your hands to move them around and squish them down a bit. They will cook down a lot in the oven so not to worry! After your apples are ready start working on the topping.

Apples in the pan for apple crisp
Transfer the apples to an 8-inch square pan. Use your hands to squish them down a bit so they all fit.

Step 2: Make the Topping for the Apple Crisp

Measure the brown sugar, flour, oats, and nuts into a large bowl (you can reuse the bowl the apples were in). Pour in the melted butter and mix with your hands until everything is thoroughly combined.

Add the butter to the apple crisp topping.
Add the melted butter to the dry ingredients. Mix well until thoroughly combined.

Once the topping is mixed together sprinkle it on top of the apples. To get some larger chunks I squeeze some of the topping together in my hand and then gently break it into bigger pieces. Make sure to get all the way to the edges and cover the apples evenly. The apple crisp is now ready to go into the oven!

Sprinkle the topping on apple crisp
Sprinkle the topping over the apples. Make sure to get all the way to the edges!

Step 3: Bake the Apple Crisp

Bake the apple crisp at 375 degrees for 30-40 minutes. It is done when the edges are bubbly and a fork slides easily into the apples. The topping should be a beautiful golden brown color.

Apple crisp
Apple crisp warm from the oven. Yum!!!

Serve

Let the apple crisp cool for a few minutes before serving. This will help to thicken the delicious goo around the apples. Add a big scoop of vanilla bean ice cream and you have the perfect fall dessert! Yum!

Hope you get to make this apple crisp soon! Happy Cooking!

Perfect Apple Crisp

Recipe by: Mandy
Are you looking for the perfect apple crisp recipe? Look no further! This apple crisp has a crunchy brown sugar and oat topping and over a sweet apple filling. Enjoy it with a scoop of vanilla ice cream!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients
  

Apple Filling

  • ¼ cup sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons flour
  • 6 tart apples

Topping

  • ½ cup flour
  • ½ cup oats
  • ¾ cup brown sugar
  • ½ cup chopped nuts (optional)
  • ⅓ cup butter, melted

Instructions

  • To make the apple filling stir the sugar, cinnamon, and flour together in a large bowl. Set this aside while you prepare the apples.
  • Peel, core, and slice the apples into ¼ inch slices. Add them to the sugar mixture in your bowl. Stir well (it is easiest if you use your hands) and then transfer them to an ungreased 8-inch square pan. Set this aside while you make the topping.
  • Measure the brown sugar, flour, oats, and nuts into a large bowl (you can reuse the bowl the apples were in). Pour in the melted butter and mix with your hands until everything is thoroughly combined.
  • Sprinkle the topping over the apples in the pan. Make sure to get all the way to the edges and cover the apples evenly.
  • Bake the apple crisp at 375° for 30-40 minutes. It is done when the edges are bubbly and a fork slides easily into the apples. The topping should be a beautiful brown color. Set aside to cool a little before serving.
  • Serve the apple crisp warm with a big scoop of vanilla bean ice cream. Enjoy!

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