Recipe FAQS

More recipes you'll love

📋 Recipe

Print

Chocolate Chip Pudding Cookies

Soft-baked chocolate chip pudding cookies with a melt-in-your-mouth, chewy texture that stay fresh for days.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 24 cookies

Calories 239kcal

Author Jessica

Ingredients

• 1 cup unsalted butter room temperature
• 1 cup light brown sugar packed
• 1 egg
• 1 egg yolk
• 2 teaspoon vanilla extract
• 1 (3.4 oz) instant vanilla pudding mix
• 2 ¼ cup all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 cups semi-sweet chocolate chips

Instructions

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• In a large bowl, beat butter and brown sugar until smooth and creamy.
• Add eggs, vanilla and pudding mix and beat on high for 2 minutes or until light and fluffy.
• Mix in flour, baking soda, salt until just combined. Stir in chocolate chips by hand with a rubber spatula.
• Use a large cookie scoop or a ¼ cup of dough and drop the cookie dough onto the prepared baking sheet. Bake for 8-10 minutes, or until the cookies are lightly golden on the bottom and just set on top. Let them cool on the baking sheet for two minutes before transferring to a wire rack to cool completely.

Notes

Storage Instructions: These pudding cookies will stay soft and fresh for up to 5 days stored in an airtight container at room temperature.

Freezing Instructions: To freeze raw cookie dough, roll dough into balls and flash freeze on a parchment lined baking sheet in a single layer. Once frozen, place into a resealable freezer-safe bag and freeze for up to 3 months. When ready to bake, take as many out as you need and bake straight from the freezer. You will need to add a few extra minutes of bake time, so adjust as needed.

To freeze baked cookies, allow the cookies to cool completely then place in a resealable, freezer-safe bag and freeze for up to 3 months. Thaw in refrigerator overnight and allow to come to room temperature before serving.

Nutrition

Calories: 239kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 79mg | Potassium: 116mg | Fiber: 2g | Sugar: 15g | Vitamin A: 265IU | Calcium: 23mg | Iron: 2mg

The post Chocolate Chip Pudding Cookies appeared first on Sprinkle Some Sugar.

Whether you're looking for a breakfast treat or a mid-day snack, my blueberry muffins with crumb topping check all of those boxes!

Breakfast treats are one of my absolute favorite things to make. On the weekends especially you can always find me whipping up some crispy waffles, buttermilk pancakes or even fluffy cinnamon rolls. Muffins are high up on my families favorites list.

There's nothing more comforting than a big warm muffin fresh out of the oven for me! Especially if it is bursting with juicy blueberries, like these!

Craving more muffins? My fudgy double chocolate chip muffins and cinnamon streusel muffins are some delicious choices. Try my whole wheat banana muffins.

Ingredients

• All-purpose flour: Used in the muffin matter but also for coating the blueberries before adding them to muffin batter. This prevents the blueberries from sinking while baking.
• Buttermilk: How to make buttermilk at home: Add ½ tablespoon white distilled vinegar or fresh lemon juice to ½ cup of milk. Stir and allow to sit for 5-10 minutes util thickened.
• Blueberries: I like to use fresh blueberries in my muffins but you can also use frozen.

How to make blueberry muffins

Here's a brief look into how to make homemade blueberry muffins:

Step 1: Prepare muffin batter.

Step 2: Make the crumb topping.

Step 3: Distribute batter to each muffin liner and top with a few leftover blueberries. Sprinkle crumb topping on top of each muffin.

Step 4: Bake!

📋 Recipe

Print

Blueberry Muffins with Crumb Topping

These blueberry muffins are filled with juicy blueberries and the buttery streusel topping adds an irresistible sweet crunch.

Course Breakfast, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 12 muffins

Calories 445kcal

Author Jessica

Ingredients

Muffins

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbs baking powder
• pinch salt
• ¼ teaspoon cinnamon
• ½ cup buttermilk*
• ½ cup vegetable oil
• 2 eggs
• ½ cup sour cream
• 2 teaspoon vanilla extract
• 2 cups blueberries fresh or frozen
• 1 tbs flour - for blueberries

Crumb Topping

• ⅓ cup granulated sugar
• ⅓ cup light brown sugar
• 1 teaspoon cinnamon
• 1 ½ cup all-purpose flour
• pinch salt
• ½ cup unsalted butter cold and cubed

Instructions

• Preheat oven to 425°F. Add muffin liners to muffin tin, filling every other one for best results. Set aside.

For the Muffin Batter

• In a medium-sized bowl, toss 1 ½ cups of blueberries with 1 tbs of flour. Reserve the remaining blueberries for later.
• In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon together.
• In a separate bowl, whisk buttermilk, melted butter, eggs, sour cream and vanilla until smooth. Stir wet ingredients into dry until fully combined, do not over-mix. Fold blueberries in gently by hand.

For the Crumb Topping

• In a large bowl, stir granulated sugar, brown sugar, cinnamon, flour and salt together. Add butter cubes and cut it in until the mixture resembles a coarse crumb.
• Distribute batter to each muffin liner, filling all the way to the top. Top batter with a few of the remaining blueberries then add crumble on top.
• Bake for 5 minutes, then reduce temperature down to 350°F and bake for another 20-25 minutes or until a toothpick in the center comes out clean. Allow muffins to cool in pan until completely cooled. Best served fresh the same day. See storing and freezing instructions in notes section.

Notes

To make homemade buttermilk:  Stir ½ tablespoon of distilled white vinegar or fresh lemon juice into the milk needed for this recipe and allow to sit for 5-10 minutes to thicken slightly.

For gluten-free muffins: I have tested this recipe using a gluten-free measure for measure flour. You will use it as a one for one substitute for all-purpose flour.

To freeze: Wrap each muffin individually in plastic wrap and place in a freezer-safe container or plastic bag. They will stay fresh for up to three months. Thaw at room temperature overnight for best results. If you need to thaw quickly, use the microwave at 10 second intervals.

How to store muffins: You will need a large airtight container with a secure lid - alternatively, you can use a plastic bag. Line your container with paper towels and arrange the muffins in a single layer. Pro tip: Add a slice of bread to the container - this will help to absorb excess moisture and ensure that your muffins don't get soggy or gummy! Store them for up to 4-5 days.

Nutrition

Calories: 445kcal | Carbohydrates: 62g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 134mg | Potassium: 107mg | Fiber: 2g | Sugar: 32g | Vitamin A: 367IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg

The post Blueberry Muffins With Crumb Topping appeared first on Sprinkle Some Sugar.

If you love this recipe then you'll love my Glazed Lemon Bundt Cake Recipe!

If you're a fan of Starbucks' famous lemon loaf, you know how addictively delicious it can be and I'm right there with you. But did you know that you can make a copycat version at home that tastes just as good? With a few simple ingredients you can create a Starbucks lemon loaf recipe that's just as moist, sweet, and tangy as the original!

How to make lemon loaf cake

Step 1: Gently whisk dry ingredients in a large bowl. Set aside.

Step 2: In a separate bowl, cream butter and sugar together until light and fluffy.

Step 3: Beat in eggs, lemon juice and zest. Alternate adding flour mixture and buttermilk and mix well after each addition.

Step 4: Pour batter into prepared baking pan and bake.

Step 5: Allow bread to cool for in pan before inverting onto a wire rack to finish cooling.

Recipe FAQs

More recipes you'll love

📋 Recipe

Print

Starbucks Lemon Loaf Recipe

This perfectly moist and rich lemon loaf cake is loaded with intense lemon flavor and topped with a sweet lemon glaze.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 284kcal

Author Jessica

Ingredients

Lemon Loaf

• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 4 tbs lemon juice freshly squeezed
• 2 tbs lemon zest
• 1-½ cups all-purpose flour
• 2 teaspoon baking powder
• pinch salt
• ½ cup buttermilk*

Lemon Glaze

• ½ cup powdered sugar
• 2-4 tbs lemon juice freshly squeezed

Instructions

• Preheat oven to 350°F. Grease and line the bottom of a 9x5" loaf pan with parchment paper.
• In a large bowl, gently whisk flour, baking powder and salt together. Set aside.
• In a separate bowl, cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and zest until combined. Alternate adding flour mixture and buttermilk and mix well after each addition. Be sure to not over-mix.
• Pour batter into prepared baking pan and bake for 30-35 minutes in 9x5" pan. Bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. Don't be alarmed at how the outside of this ;e
• Allow bread to cool for 10 minutes in pan before inverting onto a wire rack to finish cooling.

For the lemon glaze

• Whisk all glaze ingredients together in a small bowl. While lemon loaf is on the wire rack, poke holes into the top of warm bread with a toothpick or other small object. Drizzle half of the glaze on top of the bread and spread it around into the holes. Allow this layer to set for a minute or so before adding another layer on top.

Notes

To make your own buttermilk: Stir in ½ tablespoon of white distilled vinegar to the milk. Allow to sit for 5-10 minutes until thickened.

Storage Instructions: Store at room temperature for up to 5 days in an airtight container.

Freezing Instructions: Wrap loaf without icing tightly in a layer of plastic wrap followed by a layer of foil. Place in a resealable, freezer-safe bag. Freeze for up to 3 months. To Thaw: Thaw overnight in the refrigerator or on the counter. Prepare glaze and drizzle on top before serving. 

Nutrition

Calories: 284kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 140mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 440IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 1mg

The post Starbucks Lemon Loaf Recipe appeared first on Sprinkle Some Sugar.

Need another easy cereal treat? Try my Cinnamon Sugar Chex Mix! It's to DIE for!

You know those recipes that when someone takes a bite, they look at you and their eyes bulge out of their head? You know you have a great one when that happens and this is one of those! Happens every time. SUCH a crowd pleaser! I have a special way of making the BEST ever Rice Krispie treats that makes them soft and delicious every single time - for days (if they last that long)!

The trick? Folding in extra marshmallows right at the end. In addition to the melty marshmallows in the first step, adding some in when you stir in the cereal creates hunks of marshmallow all throughout each bar, making them even softer and chewier.

Recipe FAQs

More recipes you'll love

📋 Recipe

Print

Best Rice Krispie Treats Recipe

The only recipe you'll ever need for the absolute BEST Rice Krispie Treats every single time! Soft, chewy and ultra gooey, they are the best you'll ever have.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 16 -20 bars

Calories 232kcal

Author Jessica

Ingredients

• ½ cup unsalted butter
• 12 ½ cups mini marshmallows DIVIDED (you'll need two 16 oz bags)
• 8 ½ cups Rice Krispie Cereal

Instructions

• Line a 9x13 pan with parchment paper. Set aside.
• (For ease, measure out all ingredients first in separate bowls before beginning.)
• In a large pot, melt butter on medium-low heat. Add 9 cups of marshmallows and heat until almost all the way melted but not quite, stirring frequently. Take mixture off heat and stir in cereal until coated. Add remaining 3 ½ cups marshmallows, folding very quickly so the marshmallows only melt slightly.
• Pour mixture into prepared pan and press down gently into an even layer using a piece of parchment paper or the back of a lightly greased rubber spatula. Press mixture down firm enough that the bars will hold together but not too firm or they will be too solid when they come to room temperature. Allow bars to cool completely before cutting into squares.

Notes

Storage instructions: Cover or place bars into an airtight container and store at room temperature for up to 3 days.

Nutrition

Calories: 232kcal | Carbohydrates: 44g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 1167IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 5mg

The post Best Rice Krispie Treats Recipe appeared first on Sprinkle Some Sugar.

This beer cheese dip is one of my favorite things to make alongside of my soft pretzels recipe when we have company! It's the perfect appetizer for parties, game day, or any get togethers. It would even be great as an appetizer for St. Patrick's Day.

Need another yummy game day appetizer dip? Make my creamy 3 ingredient sausage dip or creamy spinach and artichoke dip.

Ingredients for beer cheese sauce

• Butter: I use salted butter in this recipe. Unsalted butter will also work well. Just season to taste
• Flour: All-purpose flour will be whisked in with melted butter to create a roux. This will ensure you have a smooth and creamy base for your beer cheese dip. I have not tested any other kinds of flour with this recipe so I am unsure how it will turn out.
• Whole milk: I recommend using whole milk to add more fat content so this dip is creamier. 2% will also work but will affect texture slightly.
• Beer: I talk about the best beer to use in cheese dip below.
• Spices: Garlic powder, onion powder, ground mustard, cayenne, salt & pepper.
• Freshly shredded cheese: PLEASE shred your own cheese for the creamiest results! Just like in my best buffalo chicken dip. Pre-shredded cheese will not melt smooth enough. I like to use a mixture of sharp cheddar and gouda. You can use one cheese or two, whatever your favorites are!
• Hot sauce & Worcestershire sauce: These give the dip an extra little kick of flavor.

How to make beer cheese dip for pretzels

1. Melt the butter and whisk in flour until thick, creating a roux.
2. Slowly whisk in milk and continue whisking until mixture is slightly thickened.
3. Whisk in beer slowly and remaining ingredients.
4. Serve warm. Dip will thicken as it cools. It will have a texture like "pub style" beer cheese dip once it cools down completely.

Recipe FAQ

What to serve with creamy beer cheese dip

• Homemade pretzel bites or whole pretzels are my absolute favorite thing to make and serve with this cheese dip!
• Honestly, any kind of bread would be delicious! Fresh crusty bread, pita, bread sticks or crostini are all great options.
• Chips: Pita chips, tortilla chips or hard pretzels.
• Vegetables: Celery, cauliflowe or bell peppers.

More easy dip recipes you'll love

📋 Recipe

Print

Creamy Beer Cheese Dip for Pretzels

Flavorful, smooth and cheesy, this is the best creamy beer cheese dip for pretzels! It comes together quickly and is easy to make with simple, no-fuss ingredients.

Course Appetizer, Snack

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Author Jessica

Ingredients

• 4 tablespoon salted butter
• 4 tablespoon all-purpose flour
• 1 cup whole milk
• ½ cup beer*
• 1 teaspoon hot sauce
• 1 teaspoon worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground mustard powder
• ¼ teaspoon cayenne
• ½ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 1 ½ cup sharp cheddar cheese* freshly grated
• 1 cup gouda cheese* freshly grated

Instructions

• Freshly grate all cheese before beginning recipe.
• Melt butter on medium-low heat setting. Whisk in flour until thickened and smooth, creating a roux. Continue cooking for 1 minute.
• Reduce heat to medium-low and slowly pour in milk and beer alternating the two, whisking continuously until mixture is slightly thickened.
• Whisk in hot sauce, worcestershire sauce and spices until combined.
• Gradually add cheese and whisk until completely smooth.
• Taste and adjust seasoning if needed. Serve immediately.

Notes

Beer: Keep in mind that the kind of beer you use will alter the flavor. A dark beer will produce a more pronounced beer flavor and a lighter beer will be much less robust. Any kind of beer will work best in this recipe, it is all about personal preference.

Cheese: Any kind of cheese will work in this recipe. Feel free to swap out one or the other. Pre-shredded cheese has additives in it that will make your dip grainy. Please shred your own cheese for this recipe, you won't regret it!

Make ahead instructions: Make the recipe as directed and store in an airtight container in the refrigerator up to one day in advance. Before serving, heat it on the stove low and slow, whisking constantly until smooth again. I recommend adding a little bit more milk to get it back to a smooth and creamy consistency again.

The post Creamy Beer Cheese Dip for Pretzels appeared first on Sprinkle Some Sugar.

These easy homemade buttery soft pretzels are so simple to make at home. They're chewy, fluffy and better than any food chain! Whip up a batch of my easy and delicious beer cheese dip to dip them in for a yummy treat!

I have a slight obsession with soft pretzels. Where ever I am, if they are being offered, there's a good chance I'm getting one.. or three. Call it a guilty pleasure but now that I can make the best homemade soft pretzels at home that are even better than any chain, my life is practically made! You guys are going to love these.

Want to make more homemade dough? Try this EASY pizza dough recipe or a recipe without yeast, my homemade pie dough.

How to Make Quick and Easy Soft Pretzels

1. Mix and knead the dough: Combine yeast with warm water and sugar. Once mixture becomes "frothy" your yeast is ready. Stir in salt and melted butter. Add flour 1 cup at a time until dough is no longer sticky. You may need more or less than the recipe calls for. If you press your finger into the dough and it bounces back, it's ready to knead! Knead dough for 5 more minutes until smooth and pliable.
2. Let the dough rest:  Shape dough into a large ball and place in a lightly-oiled bowl, cover with a damp towel, and let it rest for 15 minutes. This is not to be confused with rising, it does not need to be doubled in size, the dough is just "resting."
3. Preheat oven: To 475°F, and line two baking sheets with parchment paper.
4. Prepare the baking soda bath:  Combine the water and baking soda in a large pot and bring mixture to a boil. Take off heat and allow it to come down to a lukewarm temperature.
5. Shape the pretzels:  Flatten rested dough slightly with the palm of your hand into a circle. Cut dough into 8 sections (like a pizza). Roll each triangle into a long ¾ inch rope, about 19-20 inches long. Shape dough into pretzel shape and place in baking soda bath for 2 minutes. Carefully pick pretzel up either by hand or spatula and transfer to prepared baking sheets.
6. Add salt: Sprinkle the pretzels with coarse salt while still wet. Repeat these steps until all 8 pretzels are prepared and on the baking sheets.
7. Bake: You want to bake the pretzels until golden brown, about 8-9 minutes.
8. Brush with butter: Straight from the oven, brush the pretzels with melted butter. I like to use salted but you may use unsalted.
9. Best served warm: Enjoy them fresh and hot out of the oven! These pair perfectly with my easy beer cheese dip!

Recipe FAQ

More Recipes You'll Love

📋 Recipe

Print

Homemade Soft Pretzels

These Homemade Soft Pretzels are so soft and buttery, they're better than any food chain. Not to mention, they are incredibly easy to make!

Course Appetizer, Snack

Cuisine American

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 8 soft pretzels

Calories 263kcal

Author Jessica

Ingredients

Pretzel dough

• 2 ¼ teaspoon active dry yeast 1 standard packet
• 1 cup warm water
• 1 tbs unsalted butter melted
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 cups all-purpose flour + up to ¾ cup more if needed

Baking Soda Bath

• 2 cups water
• 2 tbs baking soda

Topping

• 1 tbs coarse salt for sprinkling on top
• 6 tbs salted butter melted

Instructions

• Preheat oven to 475°F and line a large baking sheet or two baking sheets with parchment paper.
• Combine yeast with warm water and sugar in the bowl of your stand mixer fitted with hook attachment. Once mixture becomes "frothy" your yeast is ready. Stir in salt and 1 tbs of melted butter.
• Add flour 1 cup at a time and knead on lowest setting until a dough forms and is no longer very sticky. You may need more or less depending on temperature differences. If you press your finger into the dough and it bounces back, it's ready to knead. Knead dough for 5 minutes or until smooth and pliable.
• Form dough into a ball by hand. Lightly grease the bowl used previously and place the dough back in to rest for 15 minutes. Cover with a damp towel.
• In a medium sized pot, boil 2 cups of water with 2 tbs of baking soda. Once the baking soda is mostly dissolved, take mixture off heat and pour into a shallow dish.
• After 15 minutes, take dough out of the bowl and flatten slightly with the palm of your hand. Cut dough into 8 sections (like a pizza). Roll each triangle into a long rope, about 19-20 inches long. Shape dough into pretzel shape and place in baking soda bath for 2 minutes. If the whole pretzel isn't covered by the water, spoon it on top of the areas is doesn't reach. Once the 2 minutes is up, carefully pick pretzel up either by your hand or with the help of a fork or spatula and place on prepared baking sheet. You may have to re-shape slightly.
• Sprinkle the pretzels with coarse salt while still wet. Repeat these steps until all 8 pretzels are prepared and on the baking sheets.
• Bake pretzels for 8-9 minutes or until golden brown. Immediately from the oven, brush (heavily) with 6 tbs of melted butter.
• These homemade soft pretzels are best served hot and fresh out of the oven but will keep for about 2 days stored at room temperature in an airtight container. Pop them in the microwave and they're good as new!

Notes

1. Make Ahead Instructions: Prepared dough can be made one day in advance. Shape the pretzels and allow them to rest for 10 minutes before popping them into the oven. Prepared dough can also be frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator.
2. Freezing Instructions: Freeze baked and cooled pretzels for up to 3 months. To reheat, bake (frozen) at 375 degrees for 15-18 minutes or until center is warmed through. You can also microwave for a few minutes until heated through.
3. Pretzel Bites: When rolling dough into a long rope in step 4, instead of shaping pieces into a large pretzel, cut the dough into 1-2 inch pieces. Follow the rest of the recipe instructions.

Nutrition

Calories: 263kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 2057mg | Potassium: 62mg | Fiber: 2g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 2mg

The post How to Make Easy Homemade Buttery Soft Pretzels and Pretzel Bites appeared first on Sprinkle Some Sugar.

There is TRULY nothing better than juicy, fork-tender, flavorful meatballs smothered in a delicious sauce with your favorite macaroni on a Sunday evening! Or any night of the week, really, but I typically make this recipe on Sundays for my family for a special treat! This will be your new favorite Sunday dinner recipe.

Do you call it gravy or sauce? I honestly call it both depending on the situation or who I'm talking to. It's pretty much engraved in my brain to be called gravy. Gravy or sauce, who cares. It's a DELICIOUS gravy-sauce recipe. Hehe.

How to make the best authentic Italian meatballs

What can I add to my pasta sauce to make it heartier and more flavorful?

• Sausage: you can use hot or sweet sausage or a mixture of both. Cut them up and brown them in the beginning of the sauce recipe with the onion and garlic. They will cook through completely in the sauce.
• Pork: You can really use any kind of pork you want. Sometimes I have pork chops I have to use up and I'll throw them in my sauce Sear them at the same step mentioned above and cook until fall-apart tender in the sauce. Just be sure to remove bones before serving!
• Beef short ribs: Sear them, same as above, and cook through in the sauce.

Recipe FAQs

More recipes you'll love

📋 Recipe

Print

The BEST Authentic Italian Meatballs (with sauce recipe!)

These authentic Italian meatballs are the juiciest and most flavorful you'll ever taste, covered in a rich homemade pasta sauce.

Course Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 40 2" meatballs

Calories 160kcal

Author Jessica

Ingredients

Meatballs

• 1 lb ground beef* 80-85% lean
• 1 lb ground pork*
• 1 lb ground veal*
• 3 egg yolks
• 3 teaspoon salt or to taste
• 2 teaspoon ground black pepper or to taste
• 3 teaspoon garlic powder
• 2 teaspoon basil
• 3 teaspoon parsley
• 1 cup pecorino romano cheese finely grated
• 1 cup italian seasoned breadcrumbs*
• 1 cup whole milk divided

Sauce

• 2 tbs olive oil
• 1 medium onion diced
• 4-5 garlic cloves minced
• 2 teaspoon basil
• 2 teaspoon parsley
• 1 teaspoon oregano
• 2 teaspoon salt or to taste
• 1 teaspoon ground black pepper or to taste
• 1 teaspoon granulated sugar or to taste
• (4) 28 oz cans crushed tomatoes
• 1 lb hot and/or sweet sausage optional
• 2-4 pieces boneless pork* optional

Instructions

For the sauce

• In a very large pot, heat olive oil on medium heat. Add diced onion and cook until translucent. If you are using sausage and/or pork in your sauce, you will also brown these at this point with the onion. Stir in minced garlic, cooking just until fragrant.
• Turn heat down to medium-low and add all 4 cans of crushed tomatoes, stirring well. Stir in all spices. Allow mixture to become very hot, but not boiling.
• Turn heat to low and simmer for 45 minutes-2 hours. The longer you simmer the better the flavor, but you need at least a minimum or 45 minutes. Be sure to stir frequently to ensure the bottom of the sauce will not stick and burn.

For baking meatballs

• Preheat oven to 400˚F. Line a large rimmed baking sheet with foil and grease well with cooking spray. Set aside.
• In a large bowl, add ground meats, egg yolks, grated cheese and all spices.
• In a separate bowl, stir breadcrumbs and ½ cup milk. Add to meat mixture along with the second ½ cup of milk and mix until evenly distributed and fully incorporated. Add more milk as needed to create a wet and soft texture. You do not want the mixture to be sopping wet, but wet enough to create soft and tender meatballs.
• Using a cookie scoop or a spoon, portion out 1-2 tbs of meat and roll into balls. Place on prepared baking sheet 1 inch apart.
• Bake for about 20 minutes, flipping them halfway through to brown both sides. Turn oven to broil and broil for 3-5 minutes, if desired. Cook them to about 150°F. If you are finishing them off in the sauce, you typically just want to sear the outside. They do not need to be fully cooked in the center. If you are serving them without sauce, cook them a little longer so they are cooked all the way through! Before serving, be sure the meatballs have cooked to an internal temperature 160°F.

For frying meatballs:

• Portion out meatballs as directed above and fry in a thin layer of olive oil on both sides until browned evenly. Again, you don't want to fully cook them in the center if you are finishing them off in the sauce. If you are serving them without sauce, be sure to cook them all the way through!
• Add meatballs to simmering sauce and simmer for 45 minutes - 2 hours, until soft, fork-tender, and cooked through. Internal temperature of meatballs should read 160˚F. Be sure to stir frequently, scraping the bottom of the pot, so the bottom of the sauce does not burn.

Air Fryer Meatballs:

• Place meatballs in a single layer in the air fryer basket and cook for about 10-12 minutes at 400ºF or until they reach an internal temperature of 160˚F.As mentioned in the recipe instructions, if you are making sauce, you'll want to cook the meatballs in the air fryer (just like the oven and stove-top instructions) to an internal temperature of about 150ºF and finish them off in the sauce to a final internal temperature of 160˚F to ensure they are fully cooked. This will give them the softest, most tender texture.

Notes

*Meat for meatballs: You can use 3 lb of meatball/meatloaf mix from the grocery store, if needed.

*Pork cuts: I like to either use boneless pork chops or country style pork ribs in my sauce.

*Breadcrumbs substitute: You can use a slice or two of good white bread in place of the breadcrumbs for this recipe. Simply remove the crusts and tear the bread into small pieces. Stir them into the milk and add to meat mixture.

Storage Instructions: Store cooked meatballs in sauce for up to 5 days in an airtight container in the refrigerator. Re-heat on the stove or in the microwave until heated through and enjoy.

To freeze raw: Roll into balls and place on a baking sheet. Put the pan in the freezer to flash freeze. Once frozen, remove from baking sheet and put meatballs in a large resealable freezer bag. They will keep for up to 3 months. To thaw: Remove from freezer and place the meatballs on a rimmed baking sheet in the refrigerator over night. Bake as directed in the recipe instructions next day.

To freeze cooked: Prep and cook meatballs. Store in a resealable bag for up to 3 months. You can also freeze the sauce with the meatballs! Dump the meatballs and sauce in a large resealable bag and freeze up to 3 months. To thaw: Thaw in refrigerator over night and dump mixture into a large pot to heat up next day.

 

Nutrition

Calories: 160kcal | Carbohydrates: 5g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 500mg | Potassium: 225mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

The post The BEST Authentic Italian Meatballs (with sauce recipe!) appeared first on Sprinkle Some Sugar.

If you've been searching for the perfect chicken pot pie recipe, look no further! This chicken pot pie recipe is absolutely LOADED with amazing flavor and has the best texture. It is true COMFORT food at it's finest. Have you ever had a pot pie that has a greasy filling or even worse, is dry?! Have no fearrrrr, because this recipe is not that. What you get is the creamiest, most flavorful, rich gravy that is packed with chicken and veggies. This is my husband's favorite meal for a reason!

How to make Chicken Pot Pie

1. Shred chicken and sed aside.
2. Cook vegetables. In a large and deep skillet (you will be making the filling in here so you want it t be deep enough to hold it all!), sautée onion, carrots and celery in butter until softened. Add minced garlic last and cook until fragrant.
3. Start gravy. Whisk in the flour, thyme, salt and pepper until fully combined.

4. Add liquids. Add a little bit of the chicken broth and whisk very well to break up all of the lumps from the flour. Add the rest of the chicken broth, heavy cream and milk. Whisk until combined.
5. Simmer. Simmer your gravy on low heat for 10-15 minutes. You want a very thick gravy.
6. Add the rest of filling ingredients. Stir in the cooked chicken and frozen peas to the finished gravy.

8. Prepare pie crust. Add pie crust to the bottom of your greased pie plate. Fill the crust with the filling, then add the second crust on top. Pinch and seal the edges, then brush the top of the pie with the egg. With a small and sharp knife, cut a few slits in the top so it can vent while cooking.

9. Bake. Place a baking sheet on the rack under where you are placing the pot pie to ensure I will not drip into your oven. There is almost always a little bit that bubbles over. Bake pie for 30-35 minutes or until golden brown.
10. Dig in! When ready, allow it to cool for 10 minutes before cutting into it to allow the filling to settle a bit. Enjoy!

More recipes you'll love

📋 Recipe

Print

The BEST Creamy Chicken Pot Pie

The BEST Creamy Chicken Pot Pie recipe features a velvety and creamy chicken pot pie filling that is perfectly seasoned in a buttery and flaky pie crust.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 399kcal

Author Jessica

Ingredients

• 3 carrots sliced, about 2 cups
• ½ onion chopped
• 2 celery stalks diced, about 1 cup
• 3 garlic cloves minced
• 1 tbs salted butter
• 3 cups chicken cooked and shredded*
• ⅓ cup all-purpose flour
• 3 tsp thyme
• 2 teaspoon salt or to taste
• 2 teaspoon pepper or to taste
• 1 cup chicken broth
• 2 cups milk whole milk preferred
• 1 cup heavy cream
• ½ cup frozen peas
• 1 pkg pie crust two crusts
• 1 egg lightly beaten

Instructions

• If using a rotisserie chicken, shred 3 cups of chicken and set aside. If using boneless chicken, boil chicken in salted water until cooked through, about 10 minutes . Remove from heat, drain water and shred chicken for recipe.
• In a large and deep skillet OR pot, sauté carrots, onion and celery until tender and softened. Add garlic and cook until fragrant. Whisk in flour and cook for 1 minute, stirring frequently. Stir in thyme, salt and pepper. 
• Whisk in chicken broth very well, being sure no lumps of flour remain. Add milk and heavy cream, whisking until combined thoroughly. Simmer mixture over medium-low heat, stirring frequently, until thickened 5-10 minutes. You want a very thick gravy.
• Stir in frozen peas and cooked chicken.
• Preheat oven to 425°F or according to manufacturer's instructions on the pie dough you are using. Lightly grease a 9-inch pie dish. Place a baking sheet under the rack you are going to be baking the pot pie on to catch any filling that may bubble over.
• Carefully place the first pie crust into the bottom of the pan and smooth it down. Trim excess hanging over the edges. Fill it with the pot pie filling.
• Place the second crust on top and trim the overhang again. Seal the edges of the pie by pressing them with the tongs of a fork or your fingers.
• With a sharp knife, cut a few slits in the center of the top crust - this gives the steam a place to escape. Using a pastry brush, brush the top of the crust with the beaten egg.
• Bake for 40-50 minutes or until golden brown. Cool for 10 minutes before serving.

Notes

* You can either shred a rotisserie chicken bought from the grocery store or boil 3 chicken breasts OR thighs and shred. 3 cups of shredded cooked chicken is needed for this recipe.

How to store: You can store your chicken pot pie in an airtight container in the fridge for 3-5 days.

How to reheat: To reheat, I recommend putting it in the oven for 10-15 minutes or until heated through for a nice, crispy crust. You can also just pop it in the microwave for convenience but the crust will be a little soggy. BUT, still delicious either way.

Freezing instructions: You can freeze it baked AND unbaked. For unbaked, prepare the pot pie up until you're ready to bake it. Wrap your pie in the pie plate in 2 layers of plastic wrap and one layer of foil. For baked, prepare and bake pot pie as directed in the recipe. Allow to cool completely and wrap it the same as mentioned above. Both ways can be frozen for up to 3 months. Thaw both ways in the refrigerator overnight and either bake as directed in the recipe OR reheat baked pie.

Nutrition

Calories: 399kcal | Carbohydrates: 17g | Protein: 31g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 1143mg | Potassium: 768mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6093IU | Vitamin C: 11mg | Calcium: 165mg | Iron: 2mg

The post The BEST Creamy Chicken Pot Pie appeared first on Sprinkle Some Sugar.

Ohhh man, do I love me a good no-bake cheesecake. Make it boozy and I'm here for it even more. BUT! The texture has to be perfect. I don't want a fluffy light and airy no-bake cheesecake (although, it would be equally delicious!). When I make a no-bake cheesecake, it has to be as close to the real thing as possible which means a firm filling! This cheesecake has just that. A firm(ish), silky smooth, luscious filling with a mild Bailey's flavor. The rich and chocolatey Oreo cookie crust pairs so perfectly with the tangy Bailey's cheesecake filling. Topped with a spiked Bailey's ganache, you just can't go wrong with this dessert.

What is a no-bake cheesecake?

Quite literally what it sounds like: a cheesecake that doesn't need to be baked! This Irish cream cheesecake is so thick and creamy – it’s about as close as it can get to a regular cheesecake. It firms up beautifully! And the flavor is pretty much spot on. If you like this recipe, then I know you will LOVE my No-Bake Caramel Turtle Cheesecake (You do have the bake the brownie bottom though - or you can just use the Oreo cookie crust recipe from this post!)

Ingredients

• Cream Cheese: Full fat cream cheese produces BEST results. It will also help to make your no-bake cheesecake more firm and extra creamy! Be sure it is softened to room temperature to incorporate better with no lumps. Nobody likes a lumpy cheesecake!
• Sour Cream: Again, full fat sour cream will produce best results for the same reasons as the cream cheese.
• Powdered Sugar: To sweeten and balance the tangy-ness from the cream cheese and sour cream. Will also be used to sweeten whipped cream.
• Vanilla Extract: For subtle flavor
• Baileys Irish Cream: Used in cheesecake, ganache and whipped cream recipes.
• Frozen Whipped Topping: Thawed and mixed into cheesecake filling.
• Oreo Cookies: Pulsed very fine for crust.
• Butter: Will be melted down and mixed with Oreo cookies to create an Oreo cookie crust.
• Heavy Cream: Heated and used to make the ganache. Also used for whipped cream.
• Chocolate: I use dark chocolate. Any kind can be used - use your favorite!

How to make this quick and easy no bake Bailey's Cheesecake

1. Line the bottom of a 9" springform pan with parchment paper round. Set aside.
2. In a food processor, pulse Oreo cookies until fine. Pour in melted butter and pulse until mixture comes together. Press into prepared pan.
3. In a large bowl, beat cream cheese and sour cream together until smooth. Beat in powdered sugar, vanilla and Bailey's.
4. Fold in thawed whipped topping gently.
5. Spoon on top of prepared crust and smooth it down. Rerigerate while making ganache.
6. Make ganache: Add chocolate chips to a medium-sized bowl. Heat heavy cream until very hot, stir in Bailey's and pour on top of chocolate chips. Allow to sit for a minute, then start whisking until chocolate is completely smooth. Allow to cool completely.
7. Remove cheesecake from refrigerator and drizzle ganache on top. Refrierate for a few hours until cheesecake is set and firm enough to cut slices.
8. Make whipped cream: In a large bowl, whip heavy cream to stiff peaks. Beat in Irish cream and powdered sugar until combined.
9. Before serving, garnish the edges with whipped cream, chocolate curls, etc.

How to Make an Oreo cookie Crust

I love the flavors of this rich chocolate cookie crust paired with the baileys cheesecake filling! It's hard to beat. To make an Oreo cookie crust, you'll simply pulse the Oreos into a very fine crumb and stir in melted butter. This mixture then gets pressed into your pan as the crust and does not need to be baked!

If you don't have a food processor to pulse the Oreo cookies, simply break them up into pieces and put in a Ziploc bag to crush with a rolling pin.

Storage & Freezing Instructions

Refrigerator: Wrap tightly with plastic wrap in springform pan OR an airtight container and store in refrigerator for up to 3 days.

To Freeze: Wrap springform pan with a layer of plastic wrap and then a layer of foil OR place in an airtight, freezer-safe container for up to 1 month.

• With both of these options, top with chocolate ganache and whipped cream just before serving.

Recipe FAQs

More No-Bake Recipes to enjoy

📋 Recipe

Print

No-Bake Baileys Cheesecake with Irish Cream Dark Chocolate Ganache and Whipped Cream

This No-Bake Bailey’s Cheesecake features a chocolate sandwich cookie crust, a sweet and tangy Irish cream cheesecake filling and a drizzle of rich chocolate Bailey's-spiked ganache to top it off. It's the perfect St. Patrick's Day dessert!

Course Dessert

Prep Time 30 minutes minutes

Chill Time 6 hours hours

Total Time 30 minutes minutes

Servings 12 Slices

Author Jessica

Ingredients

Oreo Cookie Crust

• 1 pkg oreo cookies about 30 cookies
• ½ cup unsalted butter melted

No-Bake Cheesecake Filling

• 24 oz cream cheese softened to room temperature
• ¼ cup sour cream
• ⅔ cup powdered sugar
• 2 teaspoon vanilla extract
• ⅓ cup Bailey’s Irish Cream
• 12 oz frozen whipped topping thawed

Bailey's Chocolate Ganache

• ½ cup dark chocolate chips
• ¼ cup heavy cream
• 1 tbs Bailey's Irish Cream

Bailey's Whipped Cream

• 1 cup heavy cream
• 1 tbs Bailey's Irish Cream
• 4 tbs powdered sugar

Instructions

• Lightly grease a 9-inch springform pan. Cut out a parchment paper circle and place in the bottom of the pan (optional). Set aside.

Make the Oreo Cookie Crust

• In the bowl of a food processor, pulse cookies into a fine crumb. Pour in melted buter and pulse until mixture comes together.
• Dump mixture into prepared springform pan and press down and all the way up the sides, smoothing as you go. Set in the fridge to chill.

Make the No-Bake Cheesecake Filling

• In a large bowl, beat cream cheese and sour cream together very well until no lumps remain. Beat in powdered sugar until smooth. Add the vanilla extract and Baileys and mix until well combined and smooth.
• Fold in thawed whipped topping very gently until just combined.
• Spoon mixture onto prepared cookie crust and spread into an even layer. Cover with plastic wrap and refrigerate for a minimum of 5-6 hours or overnight until firm enough to cut.

Make Bailey's Chocolate Ganache

• Add chocolate chips to a bowl.
• In a small saucepan, heat the cream until very hot, almost boiling. Pour hot cream over chocolate chips. Allow to sit for 1 minute before stirring the mixture until completley smooth.
• Stir in the Irish Cream and allow ganache to cool completely.

Make Bailey's Whipped Cream

• In a large bowl, beat heavy cream until stiff peaks form. Beat in Irish Cream and powdered sugar until smooth and combined.
• Before serving, drizzle the top of cheesecake with ganache and pipe whipped cream on top, as desired.

Notes

Storage Instructions: Wrap tightly with plastic wrap in springform pan OR an airtight container and store in refrigerator for up to 3 days. Top with chocolate ganache and whipped cream just before serving.

Freezer Instructions: Wrap springform pan with a layer of plastic wrap and then a layer of foil OR place in an airtight, freezer-safe container for up to 1 month. Thaw for 10-20 minutes at room temperature before slicing. Top with chocolate ganache and whipped cream just before serving.

 

The post No-Bake Baileys Cheesecake with Irish Cream Dark Chocolate Ganache and Whipped Cream appeared first on Sprinkle Some Sugar.

These Cheesy Jalapeño Popper Pinwheel Appetizers incorporate everything you love about a classic jalapeño popper, all wrapped up in flakey puff pastry dough!

Once you make these, I seriously dare you to stop at just one. I love making traditional jalapeño poppers where you fill the jalapeño with the filling and wrap them in bacon (AKA the only way to eat them!), but this twist on the classic is such a wonderful change! The sweet, flakey dough surrounding the filling is such a delicious addition. These are so perfect to feed your guests during football season, add to your Super Bowl spread or any get together at any time of year! They are always a crowd pleaser. And bonus, nobody will have to know how easy they were to make!

Looking for a few more new appetizer recipes to try? This spinach and artichoke dip or my homemade soft pretzels with beer cheese dip are some great ones to try!

Ingredients needed to make pinwheels

• Cheese: I use a mixture of Mozzarella, Monterey Jack and Cheddar cheeses
• Cream cheese: Makes the filling deliciously creamy.
• Spices: Garlic powder, Paprika Onion powder, Salt and Pepper - so much yummy flavor!
• Jalapeño peppers: seeded/de-membraned and diced small
• Bacon: Fried until crispy and roughly chopped
• Puff pastry: You need just one sheet of puff pastry. Store bought dough makes this recipe so quick and easy!

How to make pinwheel appetizers:

1. Mix up the filling which consists of a mixture of cream cheese, assorted cheeses, spices, chopped jalapeño and chopped crispy bacon.
2. Spread the filling mixture on the sheet of puff pastry.
3. Roll the dough up length-wise and cut 1" circles out of the log.
4. Place them on your prepared baking sheet and before baking, sprinkle with more cheese!

Recipe Tips

• If you want them extra spicy, leave the seeds and membranes in the jalapeños. Less spicy, be sure to get as much as you can out.
• Use pepper jack cheese in the cheese mix for an extra kick!
• Be sure cream cheese is softened for easy mixing.
• This recipe is really great to prep ahead of time. I talk more about how to do this below in the FAQ section!

More appetizer recipes you'll love

📋 Recipe

Print

Cheesy Jalapeño Popper Pinwheels

These cheesy jalapeño popper pinwheels incorporate everything you love about a traditional jalapeño popper, all wrapped up in sweet puff pastry dough!

Course Appetizer

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Author Jessica

Ingredients

• ½ cup mozzarella cheese
• ¼ cup monterey jack cheese
• ¼ cup cheddar cheese
• 8 oz cream cheese softened
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon onion powder
• salt and pepper to taste
• 3 jalapeño peppers seeded/de-membraned and diced small
• 3-4 slices crispy bacon roughly chopped (about ½-3/4 cup)
• 1 sheet puff pastry

Instructions

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• In a small bowl, mix all cheese together and reserve ¼ cup. Set aside.
• In a large bowl, beat cream cheese, and spices until smooth. Fold in cheese, diced jalapeño and bacon until evenly distributed.
• Roll up dough length-wise and slice into 1" pieces. Place on prepared baking sheet and top each round with reserved cheese.
• Bake for 12-15 minutes, until lightly browned and dough is cooked through.

Notes

Storage instructions: Store in an airtight container in the refrigerator. To reheat: bake at 350°F until heated through and crispy.

Freezing Instructions: Freeze cooled pinwheels in a resealable freezer-safe bag for up to 3 months. Bake straight from freezer at 350°F until heated through and crispy.

More EASY appetizer recipes you'll love:

• Homemade Bruschetta
• Grilled Caprese Flatbread
• Kung Pao Chicken Meatballs
• Glazed Hawaiian Kielbasa

The post Cheesy Jalapeño Popper Pinwheel Appetizers appeared first on Sprinkle Some Sugar.

I knoooow, what am I doing posting these fruity cocktail recipes in September. I'm just really missing the Summer weather, okaaaay?! Ha ha. But seriously, it's been getting pretty chilly the past couple of days in New Jersey and I just want to sip on one of these and pretend the cold weather isn't right around the corner!

This Coconut Rum Cocktail is super easy to make and so fun and fruity. Coconut rum drinks are my absolute favorite! You'll start with Coconut Rum, stir in some orange juice, pineapple juice, a little bit of simple syrup and a splash off grenadine to finish it off and you have yourself one amazing drink!

Get my FULL recipe over at Dixie Crystals!

The post Coconut Rum Cocktail appeared first on Sprinkle Some Sugar.

Elevate your Holiday dessert game with this Apple Cranberry Pie. The mixture of tart cranberries combined with fresh juicy apples, brown sugar and a touch of cinnamon make this homemade fruit pie irresistible. Such a delicious addition to a Thanksgiving dessert spread!

Can you guys believe that Christmas has come and gone already?! It was our little guys first christmas and it was the best one yet. I'm so in love with seeing the magic in John's eyes - I can't wait for Ryan to get a little older to enjoy all of the Christmas magic with his brother! Not rushing anything, though. I'm trying to soak up every second of newborn gushiness!

This cranberry pie recipe was totally inspired by the holidays. It's just perfect for this time of year. It's an apple pie made even better with cranberries mixed it to give it an extra layer and depth of flavor. I just love how the apples soften and the cranberries burst and ooze into the pie filing.

📋 Recipe

Print

Cranberry Apple Pie

The mixture of tart cranberries combined with fresh juicy apples, brown sugar and a touch of cinnamon make this homemade Apple Cranberry Pie irresistible.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Cool 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 12 servings

Calories 228kcal

Author Jessica

Ingredients

• 1 pkg pie crust 2 crusts
• 4-5 apples
• 1 tablespoon lemon juice
• 2 cups cranberries fresh or frozen
• ¾ cup + 1 tbs granulated sugar divided
• ½ cup light brown sugar packed
• 3 tablespoon corn starch
• 1 ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• pinch cloves
• 3 tbsp. unsalted butter cut into small cubes

Egg Wash

• 1 egg
• 1 tbs milk

Instructions

For the Filling

• Peel and core apples and cut into ¼" slices. Toss the apples with lemon juice in a large bowl. Add cranberries, ¾ cup granulated sugar, brown sugar, corn starch and spices and toss together until evenly coated.

Assemble the pie

• Take the refrigerated pie dough out of the fridge 15 minutes before using to soften slightly.
• Preheat oven to 400°F and grease a 9" pie pan very well. Unroll the pie crust dough and press into the bottom and up the sides of the prepared pan. Bake for 8 minutes and allow to cool slightly. Spoon the filling into the warm bottom crust and spread it out evenly. Dot filling with small cubes of butter.
• Create lattice crust (optional): Take the second pie crust and with a pizza cutter or sharp knife, cut into 1" strips. Assemble the lattice on top of the pie. Alternatively, you can place the entire sheet of pie dough on top of the pie - make sure to cut 2-4 vent holes in the center before baking. Beat egg wash ingredients together and brush top crust. Sprinkle remaining 1 tablespoon of granulated sugar on top.
• Bake the pie on a baking sheet until the crust is golden brown and the filling is bubbling, about 50 to 55 minutes. If the top or edges start to brown too quickly, cover with foil until end of baking time.
• Allow to cool on a cooling rack for 30 minutes to 1 hour so the filling can set up for easier slicing.

Nutrition

Calories: 228kcal | Carbohydrates: 41g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 68mg | Potassium: 115mg | Fiber: 3g | Sugar: 29g | Vitamin A: 158IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg

The post Apple Cranberry Pie appeared first on Sprinkle Some Sugar.