{ Apple Flautas }

In High School, I had a weird, wacky, and wonderful Spanish teacher. Let's be honest here, aren't nearly ALL the langugage teachers weird and wacky? Our favorite thing she did was yelling "Ducles!" as she threw candies around the classroom.

My Spanish teacher was also my Odyssey of the Mind coach. Yeah, I was that kid. We'd often get together at her house to go over plans for our competiton. She would serve us up snacks and we pondered how to create machines, write our skit, go over music choices, etc.

One of the snacks she often had was Apple Flautas. I'd never had one before and I was instantly smitten. Her's were frozen and I've searched for them on and off over the years, but have never found them.

She'd bring them out and declare, "Flautas!", as she mimicked playing the flute so we'd know exactly what 'flauta' meant.

I finally decided to make them. They are really easy, so I'm not sure what took me so long.

You need minimual ingreidents, probably things you already have in house, and minimual time and effort. Let's be honest here, those are our favorite recipes, amiright?

You can garnish them with a little powdered sugar, caramel sauce, whipped topping, and sprinkles too!

They are also amazzzzing with vanilla ice cream.

So this one goes out to you, Senora Morton, where ever you are! Dulces! Dulces para todos!


Tina


Apple Flautas
by Tina @ Sugar Bean Bakers

12 flour tortillas (8"- taco sized)
1 -21 oz can apple pie filling
1/4 cup butter, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

For garnish:
whipped topping
powdered sugar
sprinkles
caramel sauce
-or-
serve with vanilla ice cream

Preheat oven to 350 F, line rimmed pan with parchment paper, set aside.

Dice up the apples in the filling.

In a small bowl, mix together cinnamon and sugar.

Brush the outside of tortilla with melted butter and sprinkle with cinnamon mixture. Lay on prepared sheet and do the same to the inside. Repeat for remaining shells. Spoon filling in tortillas, roll up. Lay seam side down on baking sheet. Brush with a bit more butter and sprinkle again with cinnamon sugar.

Bake for 15-20 minutes until the apple filling is bubbly (A small amount may ooze out while baking, this is to be expected). Allow to cool slightly, serve warm.

{Caramel Apple Cake}

I think you all should know that today is Hermione Jean Granger's birthday, BUT, I promised not to talk about Harry Potter for a while, so, I did NOT just tell you that. (However, I WILL tell you that Darla has some aweeeeeesome cuppies made for our favorite smartypant's birthday. Oh, and there are also these that I made for her a while back!).

Anyway...

I've been following the production of what promises to be an amazing movie (no, not the new Potter universe film). The movie is called The Fault in Our Stars and is based on the best selling book of the same title by John Green. If you didn't already know, I'm a Nerdfighter and rabid fan of John Green. For reference, or to figure out what the heck a Nerdfighter is, see my post here.

Finally watching one of John's movies head to the screen (Looking for Alaska, An Abundance of Katherines, and Paper Towns were all optioned by movie companies, but never made) is pretty exciting. John has been on set and keeps posting videos and photos. It's all so much fun to see come to life.

The Fault in Our Stars has been by far John's most successful book (although they have all been on the best sellers list. In fact, early this year, they were all on the best seller list at the same time). Many celebs have read TFiOS, it's been in magazines, and John's even been on the Late, Late Show with Craig Ferguson.

So, it's pretty popular. It's also going to be an AMAZING movie and I can't wait. I wasn't too excited about the actress cast as Hazel Grace, but, meh, I'm giving her a chance. She WAS nominated for a Golden Globe, so I guess the bad acting on the "teen" show was due to poor writing!

I'm totally over here in my corner having a hipster moment. You know, I liked John Green before it was cool, I read TFiOS before it was the big time. Yeah, I'm cool like that.

I'M SO EXCITED!!!!!!!!! (I know, I know, I just lost my cool points yelling like a fool).

What does this have to do with the cake I made?

Exactly....nothing.

However, read the book. You'll need cake after. I promise.

This cake is a wonderful fall recipe. It's sweet but spicy, moist and covered in a delicious streusel. It's great for dessert or for breakfast. 

  Drizzle with a bit of caramel topping to make it even more delicious.

Then... eat up! 

 Hello, my lovely Fall treat. I've missed you and your friends so.

 

Le yum.

And as they say in my hometown, don't forget to be awesome,
Tina

If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.


Caramel Apple Cake 
recipe by Tina @ Sugar Bean Bakers

Cake:

1 cup flour
1/4 cup melted butter
1/2 cup brown sugar, packed
1 egg
2 medium apples, peeled, cored, and diced
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup caramel ice cream topping

Topping:

1/4 cup butter, cold
1/3 cup brown sugar
1/3 cup flour
1/3 cup quick cooking oats
1/2 teaspoon cinnamon


Preheat oven to 350 degrees F
Grease a 9x9 baking pan and set aside

For Cake:
Beat together melted butter, egg, and brown sugar until fluffy. Add in caramel topping. After incorporated mix in dry ingredients. Finally, fold in apples. Pour into prepared pan.

For Topping:
In a mixing bowl, cut the cold butter into the dry ingredients until it resembles peas. Sprinkle over prepared cake.

Bake for 35 minutes or until toothpick inserted in center comes out clean.

Allow to cool, drizzle with caramel ice cream topping, if desired.

{ Pie Pops }

Pin It

Tomorrow?

Major holiday.

Do you all have your plans in order?

SUCH AN EXCITING DAY!!!!!!!!!

OH EM GEE!!!!!!!!!!!

Yes, it's finally that time of year. 3.14 day!

It's Pi day!

WOO! I'll let the excitement wash over you for a second.

I'll wait here.

*cue Jeopardy music*

.

.

.

Did you know if you flipped 314 it kinda looks like PIE? (CAN'T TYPE BACKWARDS!)

Write it down. I just blew your mind, didn't I? Yeah. That happened.

Ok, now that we've gotten that out of the way, here's the skinny.

Can a day associated with pie be correctly termed skinny?

Probabbbbbbbbbbbbbly not.

However, the Bean came home telling me that if he took pie into math class tomorrow he'd get extra credit.

*read: MOM.PIE.MAKE.SCHOOL.

Even thought the boy carries an A in the class at the current moment, I've said "When extra is offered no matter when, no matter where, TAKE IT".

Look where that got me.

*Dramatic Sigh*

He did help. For like 5 minutes. And then I got annoyed. And sent him to play in traffic.

Or to play with video games.

Something like that.

Bakerella made the most adorable wee baby pies on a steeeek.

I'm sorry, I can't say on a stick without thinking of Jose Jalapeno and Jeff Dunham.

Actually, I can't SAY on a stick. It comes out on a steeeek. Every. Time.

I can't help it.

Wait. Pie? Yes. Pie.

These little pies by Bakerella are so stinkin adorable, I had to try them.

I didn't take step by step photos because Bakerella already has gorgeous pics on her site.

I made Apple Pies on a Steeek.

I'm sorry. Really, I am.

I finished mine up with a sprinkle of cinnamon & sugar.

They are cute,  tasty lil morsels.

Is good.

Happy Pi Day to all, party hardy, my friends for this day comes but once a year.

And it's not like you can eat pie ANY OTHER DAY of the year!

Wait.. you can?

*faints*

Oh, the calendar? Yes, it's totally Angry Birds.

Tina

I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!


Shared at:
Oopsey Daisy

{ Christmas Recipe Roundup }

I’m going to take a little time here and round up my favorite recipes for Christmas both from my blog… and from some of my favorite blogs.

Heres ya goes…

There’s my most recent post about the Cinnamon Rolls with Cinnamon Ice Cream linked here.

My 1.2.3. Cheeseball here.

Caramel Corn- great for Holiday Snacking or for Gifting! Linked here.

Caramel Apples, also good for eating or gifting. Find the link here.

Always a hit- Holy Moses Dip! Link is here.

Great for Christmas Eve, Christmas Parties, and after Christmas Caroling is my Warm Apple Pie Dessert Drink- find it here.

This Cinnamon Sugar Butter would be great on your Christmas Breakfast Table.

Also a great compliment to rolls at Christmas Dinner.

Mix up and put into cute containers, and you have an inexpensive and delicious gift! Link is here.

You can also drizzle this butter onto popcorn for a salty but sweet treat.

If you dare, you can make these huge, sugar overloaded marshmallow pretzel treats. Great for gifts! Link is here.

Peanut Butter Patties, great for gifting as well, found here.

I love, love, love this Saltine Toffee. A tin of this will add you to anyone’s nice list. Find out how to make it here.

Classic Chocolate Chip Cookies are always in fashion and Christmas is no exception. Find the Bean’s favorite here.

The hubster’s favorite cookie is this oatmeal, linked here.

My personal favorite cookie is the Snickerdoodle. Here is that recipe.

Now on to other sites

From Confessions of a Cook Book Queen we have these super fun cocoa stirrers

photo property of Confessions of a Cookbook Queen

The Bean’s FAVORITE Cake from The Pioneer Woman. We make it sans pecans, of course!

photo property of The Pioneer Woman, Ree Drummond

From Bakerella, I give you the hit of our Thanksgiving, the Chocolate Chip Cookie Pie, link here.

photo property of Bakerella

Since I’m always having issues with Sugar Cookies, under the ‘have to try in the next week’ category, we have these from Peppermint Plum.

photo property of Peppermint Plum

I can’t forget my pooches, Jingle and Luna

So, I’ll be making these, from Bakingdom (who has TONS of great human food & Harry Potter goodness too! check her out),

sometime in the next week as well! Link here.

photo property of Bakingdom

If I have time, I’ll come back and link more.. if not, have a beautiful Holiday Season!

Tina

{ Caramel Apples }

So, how do you say it?

Care-a-mel? Or Car-mel?

I don’t care.

a-mel.

Get it?

Har. har.

I occasionally say care-a-mel, but then I feel too fancy for my pants. And we just can’t have that.

So, I snap back to normal and car-mel, actually it's more of a car-mull.

We could debate this for days.

But why would we?

Every year I made caramel apples.

You know the worst part?

Unwrapping the little buggers.

There has to be another way, right? Right.

Seriously, in the amount of time it takes you to unwrap the caramels, you can have this done.

This recipe is for 6 apples, but easily doubled.

Choosing the right apple is key.

You want one that is tart enough to balance the super sweet of the caramel. It also needs to be a firm apple.

Granny Smith is usually the best choice.

You will need a candy thermometer.

First melt the butter in a saucepan until it browns. This will give you the nice dark caramel color.

(My friend Darla of Bakingdom has a great step by step photo tutorial on browning butter.)

Add all other ingredients except vanilla. 

Over medium heat, bring to a boil, then let boil until thermometer reaches soft ball stage

Stir constantly, so it doesn’t stick or burn.

I realize when I took this picture I wasn’t stirring constantly like I just told you.

Uh… do as I say… not as I do. kay?

After it reaches soft ball, remove from heat, add vanilla then allow to sit for about 5 minutes.

Dip apple in caramel.

Place onto buttered cookie sheet or parchment paper (you know how I love my parchment paper), and allow to cool.

Preeeeeeeetty, shinnnnnnnnny.

You can dip again into melted chocolate, or drizzle with melted chocolate & top with sprinkles.

Everybody loves caramel apples, don’t they??

I think so. I’ve often made these as gifts. I’ve dipped the melted chocolate in crushed cookies (oreos, chips, ahoy, nutter butters, grasshoppers, etc), crushed candy canes, crushed candy bars, etc.

Wrap them in cellophane paper, and top with ribbons and a tag. 

Great stuff.

This is a photo of one I did for presents for the Bean’s teachers a couple years ago.

Please forgive the quality, I could only find the websized photo. 

You guys are clever enough to get what it’s supposed to look like.

That is, IF you want to give them away.

And you know you don’t.

So, Care-a-mel

or

car-mel

or even, like me

car-mull.

Whatever floats your chewy, sticky boat.

Tina

Here's the printable!

If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Homemade Caramel Apples

6 Whole, washed and dried apples

6 sticks (popsicle sticks, lollipop sticks for smaller apples)

4 Tablespoons butter (butter, not margarine)

1/2 cup corn syrup

1/2 can of Sweetened Condensed Milk

1/2 cup white sugar

1/2 cup packed brown sugar

1 teaspoon vanilla extract

Choosing the right apple is key.

You want one that is tart enough to balance the super sweet of the caramel. It also needs to be a firm apple. Granny Smith is a great choice.

(This recipe is easily doubled)

First melt the butter in a saucepan until it browns. This will give you the nice dark caramel color. Stir constantly to avoid getting little brown bits of butter.

Add all other ingredients except vanilla.

Over medium heat, bring to a boil, then let boil until thermometer reaches soft ball stage (235°F–240°F).

Stir constantly, so it doesn’t stick or burn.

After it reaches soft ball, remove from heat, add vanilla, then allow to sit for about 5 minutes.

Dip apple in caramel and swirl to cover.

Place onto buttered cookie sheet or parchment paper.

You can dip again into melted chocolate, or drizzle with melted chocolate & top with sprinkles.

This is a modified version of this recipe

shared on Hugs & Cookies XOXO Wonka Wed for 11/19/11 
Shared at Gooseberry Patch 
Shared at Everyday Mom's Meals 

{ Warm Apple Pie Dessert Drink }

Dessert what?

Dessert drink.

That’s what I said.

This stuff tastes like spiced cider, but it also reminds you of a warm apple pie.
 

Yurm.

If fall had a flavor, this is what it would taste like.

This drink not only tastes delicious, it fills your house with a wonderful autumn smell.

Bonus!

Here’s what ya need:

Apple Pie Dessert Drink

4 Cups Apple Juice

1 Cup Water

1 Teaspoon Cinnamon

4 Teaspoons lemon juice

1 Teaspoon vanilla

2-4 Tablespoons packed brown sugar (depending on how sweet you like)

dash of nutmeg (ground)

dash of cloves (ground)

dash of ginger (ground)

Bring to a boil, then let simmer for about 10 minutes

Whipped cream

Caramel or Butterscotch ice cream topping

Pour into mugs and top whipped cream & drizzle with ice cream topping

Also wonderful without the whipped topping and ice cream topping. 

You could also add the ice cream topping into the mix, instead of topping with it.

Refrigerate leftovers, warm in microwave or stove top.

For parties, gatherings, and holidays, you can make this in the crock pot and keep it warm all day.

Also, I'm sure if you are so inclined (as I am not), you could splash a little booze in there, if that's your thing.

It’s yummy.

Seriously.

Tina



Shared at Miz Helen's Full Plate Thursday 10/14/11 
Posted at Everyday Mom's Meals Church Supper 10/16/2011

{ Apple Pie Cupcakes & Pumpkin Juice }

So, if you haven’t figure it out yet, I’m a complete and total geek when it comes to Potter.

And other things, but we need not discuss that.

You may, or may not (most likely NOT) realize that today is Hermione Granger Weasley’s 32nd birthday.

I couldn’t let my friend’s birthday pass without doing something, now could I?


As Hermione said herself: "Books! And cleverness! There are more important things -- friendship and bravery."

So, I decided to make her some Pumpkin Juice. Every good wizard loves pumpkin juice.

Also, some Apple Pie Cupcakes with Browned Butter Icing. Apple Pie was served at the very first Hogwart’s Feast that Harry (and Hermione) ever attended:

"When everyone had eaten as much as they could, the remains of the food faded from the plates, leaving them sparkling clean as before. A moment later the desserts appeared. Blocks of ice cream in every flavour you could think of, apple pies, treacle tarts, chocolate eclairs and jam doughnuts, trifle, strawberries, jelly, rice pudding…" Harry Potter & the Sorcerer’s Stone

It’s also not the “normal” Harry Potter treat. I feel Hermione would be partial to a more Muggle dessert.

I’m sure Ron will end up eating most of these cupcakes I made. After all Hermione always says: “Do You Ever Stop Eating?”

Pumpkin Juice is often mentioned in the Harry Potter books. This is what the Harry Potter Wiki has to say about it:

Pumpkin juice is a cold drink favoured by the wizarding world, and among the students at Hogwarts School of Witchcraft and Wizardry. It is extremely popular and is very common. It is drunk at any occasion, such as breakfast, lunch, at feasts or on other occasions. It seems to have taken on the same role that orange juice has in the Muggle world. 

Pumpkin juice is readily available, and can be purchased on the Hogwarts Express. Severus Snape threatened Harry in his fourth year that he might slip Veritaserum in his morning pumpkin juice while believing that Harry stole his potion ingredients. Dolores Umbridge offered Harry Potter pumpkin juice in 1996 when she wanted to secretly administer Veritaserum to him, but he chose tea instead. Prior to a Quidditch match in his sixth year, Ron Weasley believed that Harry had slipped Felix Felicis into his morning juice to help him play perfectly. 

Pumpkin Juice

2 Cups Apple Juice

(organic if you are leery because of the recent “apple juice scare”)

1/2 Cup Canned Pumpkin Puree

1 Cup Vanilla Cream Soda

1/2 teaspoon Pumpkin Pie Spice

3 teaspoons sugar (if desired)

Whisk together & chill. When it is time to serve, you’ll need to whisk it up again, as the pumpkin tends to settle.

This is sweet and lightly pumpkiny.

Browned Butter icing is caramely with a little salty bite. A great topping for a sweet cupcake.

Browned Butter…yum

Browned Butter Icing

1 stick (1/2 cup) real butter

3 cups powdered sugar

1 teaspoon Vanilla

2-3 Tablespoons Milk

dash of salt (optional)

Start by making this so the butter can cool while you make your cupcakes.

In a skillet, add 1 stick of butter (1/2 cup). Allow to cook for about 5 minutes, while stirring. When it turns brown, remove from heat and allow to cool.

My friend Darla of Bakingdom has a great step by step photo tutorial on browning butter.

Once fully cooled, add to mixer bowl with the powdered sugar, vanilla, and 2 Tablespoons milk. Beat until well mixed. If too firm, add the 3rd Tablespoon of milk.

Beat on high for 5 minutes.

Taste. If you feel it’s too sweet, throw in the dash of salt to tone it down.

If you are planning to frost 24 cupcakes with a large icing tip, this will NOT be enough. Double the recipe. If icing using a knife, you should be fine with this amount.

Apple Pie Cupcakes 

Spice Cupcakes

Can of Apple Pie Filling, (run through the food processor for a few pulses)

Start with baked Spice Cupcakes. Use a box mix (like me!) or a recipe of your choosing. Allow to cool.

Then using an apple corer, or as I showed in this post, a large icing tip.

Then fill with your mashed up Apple Pie Filling

Top with the Browned Butter Icing and serve to Hermione… or you know, someone that actually exists.

I’m pretty sure I need another one of these about now.

Accio Cupcake!

Delish.

Hope your day is magical!


~Tina

I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!



shared on Hugs & Cookies Wonka Wednesday for 9/21/11 
shared on Ginger Snap Crafts Wow Me Wednesday for 9/21/11 
 Shared on Sugar and Dots' What I Whipped Up Wednesday for 9/21/11
 Shared on Blue Cricket Design's Show & Tell for 9/21/11
Shared on The King's Court What's Cooking Wednesday for 9/21/11 
Shared on Pinch of This, That and The Other's Whisking Wednesday for 9/21/11
Shared on Passionately Artisitc's Link Party for 9/21/11
Shared on Let Birds Fly's exodus 35 creativity party #4 for 9/21/11
Shared on Make Ahead Meals for Busy Mom's Melt in You Mouth Monday for 9/26/11 
Shared on Momnivore's Dilemma 10-6-11 

Apple Vanilla Blondies

Super, super moist. Original recipe calls for walnuts (ew), and no vanilla. Well, see, I consider it a crime in the baking world to EVER go without vanilla. It's just not natural. I even put it in my peanut butter cookies.  I like to color outside the lines! 

Meanwhile back at the whisk....



Apple Vanilla Blondies

1/2 cup melted butter

1 cup white sugar

1 egg

3 medium apples, peeled, cored diced

1 cup flour

1/4 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

3/4 tsp vanilla

optional- 1/2 cup walnuts 

Directions:

preheat oven to 350*, grease a 9x9 pan

Mix together the  melted butter with the sugar and egg until fluffy(ish- mine never exactly got what I'd call fluffy. Puffy  maybe.). Add apples and (optional) walnuts and mix lightly. Add the rest of the ingredients and mix until just blended. Spread in pan and bake for 35 mins or until toothpick comes out clean.

Side bonus? Your house smells like heaven. Or how I think it should smell :D

These were possibly a little TOO moist. I think I'd add an extra 1/4c flour if you aren't going to add the walnuts. Most people will add them though. Yeah, I don't get that ;)

Original recipe was found at AllRecipes.com 

With a whisk and a dream...Tina

Shared on Gooseberry Patch's Recipe Round Up for 9/14/11