Cinnamon Roll Apple Pie

I’m going to keep this simple and straight to the point. While using the cinnamon roll dough for my upper and lower crust was a complete random use of my imagination, I’d like to give credit to the original recipe for the pie filling. I found it on allrecipes.com and you can watch a video on the link for more specific directions. Otherwise a shortened version is included below for your use.

Ingredients:

6-8 apples cored and peeled (I used honeycrisp and it was mind blowing)

2 tubes of Cinnabon cinnamon rolls (8 count) with cream cheese frosting

1/2 cup of white sugar

1/2 cup of brown sugar

1/4 cup water

3 tbs flour

1/2 cup of unsalted sweet cream butter

9 inch pie pan Continue reading “Cinnamon Roll Apple Pie”

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Lemon Poppy Seed Cake

Here we go. The best cake you’ll ever make. Especially for those of you who hate cake. I promise anyone who has tastebuds will enjoy eating this deliciousness. So sit-up. Pay attention. And grab a spoon!

Lemon Poppy Seed Cake with an Almond Glaze

What you’ll need:

1. Box of yellow cake mix or vanilla. Your preference. If you have something against boxed mix then here is how to make it from scratch: 2 cups flour, 2 tsp baking powder, 1/4 tsp salt,

2. 3 eggs (4 eggs if you’re making your own cake mix from scratch)

3. 2-3 lemons (organic preferred because you use all of the zest)

4. 1/2 -3/4 cup sugar (depends on how sweet you like it)

5. 3/4 cup coconut oil

6. 3/4 cup almond milk

7. 1 tsp vanilla extract

8. 1/3 cup poppy seeds – plus extra for decoration93B806AC-2860-4D8E-BB85-54A08028219E

Almond Glaze:
1. 2 -3 cups powdered sugar

2. almond extract

Preheat oven to 350 degree.
Mix together the box, the eggs, sugar, coconut oil, almond milk and vanilla extract until well blended. Then add in the juice and zest of one lemon. When you pull the zest make sure you chop it up into tiny pieces before adding it to the cake. Give it a taste test to see how “lemony” it is. If you can taste the lemon than you’re good. If you can’t, add in the zest of another lemon and 1/2 the juice. Keep adding more lemon juice and zest until you are happy with the flavor of the batter. It’s really a personal call. Then add in 1/3 cup poppy seeds. If you can’t see the poppy seeds well enough, add more. I kept adding until I got a good enough visual of poppy seeds in the batter. Continue reading “Lemon Poppy Seed Cake”