Thursday, May 2, 2013

Apple Pie Monkey Bread Bundles

For our Mothers of Preschoolers meeting tomorrow, I wanted to bring something new and yummy. I perused my pantry and fridge and came up with these wonderful goodies. I called them apple pie monkey bread bundles because they are like a cross between a hot apple pie and gooey monkey bread :-). Try them for your family this weekend. They will make your tummy happy, your home smell heavenly, and your heart smile as you watch the joy they bring to everyone who tries one :-). 

Have a Blessed Day dear friends! You are dearly loved and prayed for! God sings and dances over you with delight...remind your children of that often (they need the encouragment and love so much)!

Zephaniah 3:17
For the Lord your God is living among you
   He is a mighty savior
He will take delight in you with gladness.
  With his love, he will calm all your fears.
  He will rejoice over you with joyful songs.”


Apple Pie Monkey Bread Bundles

1 can Pillsbury Grands Biscuits (I used the Southern Style type)
4 apples, chopped finely 
2 teaspoons apple pie spice
1/4 cup caramel ice cream topping
1/2 stick butter, melted
1/4 cup cinnamon sugar mixture

Preheat oven to 350 degrees. Peel and chop four apples finely. Put the apples in a large bowl and add two teaspoons apple pie spice. stir gently. Drizzle 1/4 cup caramel ice cream topping over the apples and gently stir. Open the can of biscuits. With a rolling pin, flatten each biscuit. Place a heaping spoonful of apples in the center of each biscuit. Fold up the sides of the biscuit and cinch them together with your fingers. Melt the 1/2 stick of butter in the microwave for 30 seconds. Meanwhile, put 1/4 cinnamon sugar in a small dish. Take each biscuit bundle and dip it in the melted butter, coating all sides. Next roll the buttered bundle in the cinnamon sugar mixture. Coat a muffin tin generously with cooking spray. Place each bundle, seam side down in the tins. Bake at 350 degrees for 20-25 minutes (until lightly browned). Enjoy this yummy breakfast treat!
Serves 8

Wednesday, May 1, 2013

Triple Fudge Oreo Crunch Cookies and Patience in the waiting


These cookies should come with a warning label...they are that AMAZING and VERY ADDICTIVE :-). I recently found this recipe on the baking blog, Bakergirl, and since I already had all of the ingredients in my pantry, I decided to give them a try. These cookies were shared with many people who almost instantly requested the recipe. So bake some today and share with friends and family....I promise these cookies will make you a star :-)! The original recipe can be found here:

Have a Blessed week dear friends! You are dearly loved and prayed for!

 This verse encouraged me so much today as we continue on our adoption journey ( and I wanted to share it in case any of you have been called by God and are growing impatient in the waiting.

"But these things I plan won't happen right away. Slowly, steadily, surely, the time approaches when the vision will be fulfilled. If it seems slow, be patient! For it will surely take place. It will not be late by a single day." ~Habakkuk 2:3

Triple Fudge Oreo Crunch Cookies

1 cup butter-flavored shortening
1 1/2 cups granulated sugar 
2 large eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups chocolate chips or chunks
12-15 Oreos, roughly cut into quarters
3/4 cup white chocolate chips

Preheat oven to 375°F. Lightly grease baking sheets with 
no-stick cooking spray and set aside. 

In a medium bowl, cream together the shortening, sugar, 
eggs, and vanilla until smooth.

In a separate bowl, combine the flour, cocoa, baking soda,
 and salt. Slowly add to the sugar mixture and beat until 
well-combined, scraping down the sides of the bowl as needed.

Using a wooden spoon, stir in the chocolate chips, Oreo chunks, 
and white chocolate chips until incorporated. Scoop out dough 
and roll into 2 tablespoons-sized balls. Place on baking sheet 
about 2 inches apart and slightly flatten with your hand. 

Bake for 9-11 minutes, or until done. Let cool on baking sheet for 5 minutes, then remove to cool completely.