This is a recipe that I originally posted in, like, 2011 or some ridiculous long time ago but I reshot it a couple weeks ago mostly so that I had an excuse to eat them again. So if it sounds familiar, that’s why.
Anyway, I wanted to tell you about a fun Char-Broil event I attended down in Austin last week. I very rarely get to attend events like this so I was pretty excited when it worked out and I got to sneak out of the house for a few hours to hang out with friends and eat lots of food.
Good morning guys! Or night! Or whenever you’re reading!
Hope all is well! I also hope you’re in the mood for apples! And caramel! And cake!
It’s that time of year. You know, the time of year when we’re all thinking about entertaining! So many holidays and dinners and football games!
Today I’ve got a sweet fall-inspired treat that you can whip up in minutes! So if you have unexpected guests or if you just have too many other things going on, you can still have a fabulous dessert!
One of my favorite tricks is to keep Sara Lee All-Butter Pound Cake in the freezer. There are so many ways you can dress up the delicious pound cake to make it uniquely yours.
For this recipes, I took a couple apples which we all have on hand this time of year and cooked them with some butter, brown sugar, and cinnamon until they were soft and delicious. I scooped some of that onto the sliced Sara Lee All-Butter Pound Cake and then drizzled caramel sauce over top. Oh, and I had to top it with whipped cream too! Obviously.
Perfect dessert! And ready in less than 20 minutes!
Sara Lee All-Butter Pound Cake is great to keep in your freezer for spontaneous desserts. Be sure to check out the Sara Lee Facebook page for more tips and tricks to dress up your favorite Sara Lee products!
And let me know: what is your favorite way to make Sara Lee All-Butter Pound Cake #UniquelyYours? A yummy trifle? French toast? Cut into cubes and dipped in fondue?
Make Meatless Monday more fun with Apple and Brie Quesadillas. You will love the combination of crisp apples with the creamy melted brie cheese.
Is it really Monday again? How did that happen so fast?
Well how was the weekend? I hope it was fantastic! Ours was good. It is still so stupid hot here in Texas that I kind of didn’t want to do anything. Like even running to Walmart (as I’m doing every other day right now to look for new pumpkin goodies) seemed too difficult.
I keep reminding myself of our Christmas roadtrip last year and how we had to drive through snow in Dallas. C’mon cold weather! C’mon 1/8″ of snow!
Despite the weather, I’m still pretending it’s fall. I put out a few decorations, I have pumpkin candles scattered around the house, and every thing I’m baking has apples in it.
No surprise that I’m also putting apples in dinner.
If you are one of those people who love dipping apple slices in baked brie (me!) you will love these quesadillas so much! Not only do they have the apples and the brie but they also have a yummy apple cider mustard and some peppery arugula.
Make these Apple and Brie Quesadillas for a quick and easy meatless meal!
Remember that apple butter I made a couple weeks back? These Apple Butter Thumbprint Cookies were the inspiration behind that. I needed these cookies.
Before we get to that, how was your weekend? My husband was supposed to be in the field (he’d been out all last week) but he showed up at the door at 11 pm on Friday night – so that was a fun surprise. Then I spent most of the weekend watching a cooking Youtube channel that the bestie got me hooked on and impulse buying gourmet peanut butter.
It’s what I do.
So about the cookies.
I love a thumbprint cookie. You’ve got a cookie but then you’ve also got a sweet gooey filling. They’re like tiny pies.
These taste like fall. The cookies are made with crushed walnuts in the dough and walnuts are a fall nut to me. Is that weird? Plus all the cinnamon in the apple butter. I mean, I know it’s 98 degrees outside (gahhh Texas, whyyyyy?!) but if you turn your air down enough, you may be able to pretend it’s not stupid hot out there.