There are fewer desserts that conjure up patriotism like the all American apple pie. But before you start singing the National Anthem, apple pie is not as American as you might think. The first apple pies were made in 14th century England. While the basic ingredients were almost the same as the modern day dessert, there were some pretty significant differences. The pastries for the original pies were inedible and used as a container to hold the filling inside. Also, sugar was omitted from the ingredient list as it was very expensive and not readily available so many spices like cinnamon and saffron were used to create a sweet flavor. Apple pie was first documented on U.S. soil after the pilgrims brought apples to the continent and it continues to be a favorite dessert for holidays and patriotic celebrations.

For a dessert that has had so many transformations, apple pie is a classic dish perfected by grandmothers and culinary experts alike. Today’s apple pie is sweet and flaky and rich. The ingredient list can be short or extensive with a lattice crust or closed top. This recipe is very simple and resembles the original pie with very basic ingredients combined to meld simple flavors into a big taste. Serve warm from the oven with vanilla ice cream.

Ingredients

6 – 7 small apples
1 cup sugar
1 1/2 tsp cinnamon
2 tbsp butter
prepared double pie crust

Directions

1. Peel, cored and thinly slice apples.

2. In pie dish, lay bottom layer of prepared pie crust down.

3. Mix sugar and cinnamon in bowl, set aside.

4. Layer apples in pie dish. Sprinkle each layer with cinnamon sugar mixture.

5. Top final layer with small pieces of butter. Cover pie with the second crust.

6. Bake at 450°F for 10 minutes. Then reduce heat to 350°F and bake for 35 more minutes or until the pie is golden and bubbly.

Enjoy!

Cupcakes are one of the trendiest desserts around. From simple vanilla to more extravagant flavors like lemon and red velvet, cupcakes are always a fun and delicious treat. The pint sized dessert has only been around for about 200 years but they have always been popular. Once called 1-2-3-4 cakes for the simplicity of ingredients, this dessert was revolutionary for its portability and easiness to prepare. The original cupcake recipe was very similar to a butter cake, only baked in small tin cups, hence the name cupcake.

This recipe is much like the original cupcake recipe of the 19th century. It’s simple, it’s easy, and it is yummy. Homemade cupcakes have a certain something special about them. Maybe it’s the real butter and the vanilla bean flecks from the vanilla bean extract peppered throughout the light, airy cake that make them special or maybe it’s the simple, pure ingredients from a timeless recipe. Whatever it is, this is one dessert that you will be proud to serve. And eat. Top with homemade chocolate frosting or eat them warm from the oven with a glass of milk. Enjoy!

Ingredients:
1 c sugar
1/2 c butter, softened
2 eggs
2 tsps vanilla bean extract
1 1/2 c all purpose flour
1 3/4 tsp baking powder
1/2 c milk

Directions:

1. Beat butter and sugar until well combined.

2. Add eggs one at a time.

3. Stir in the vanilla bean extract.

4. Add flour and baking powder into the mix, then slowly incorporate the milk.

5. Spoon batter into paper cups or in a greased muffin pan and bake at 350°F for 25 minutes.

The first butterscotch recipe was recorded in 1817 in England. Its buttery sweet taste quickly made it one of the most popular candies around. Puddings, cakes and pies soon followed in popularity. It was typically served at Christmas as a special treat. All butterscotches are made with brown sugar and milk and are cooked to different hardnesses, depending on the recipe, to create a whole array of desserts and candies. However many families had their own special recipe handed down from generation to generation.

This custard pie is creamy and light in texture but rich and buttery in taste. Custard pies are a labor of love because of the fickle nature of the custard. The key to making perfect, creamy custard is adding the hot milk a tablespoon at a time to the egg yolks and whisk, whisk, whisk until the liquid turns into a thick pudding. (If you add the eggs to the hot milk without tempering them first, you will end up with scrambled eggs). Top this pie with fresh whipped cream or a light meringue and indulge in one of the most delicious historical desserts.

Ingredients
1 cup brown sugar
6 tbsp flour
1 tsp salt
2 cup milk
2 tbsp butter
2 egg yolks
1 tsp vanilla
1 9 inch baked pie crust

Directions

1. In a double boiler, combine brown sugar, flour and salt.

2. Stir in milk until dry ingredients are dissolved, add butter and cook for 20 minutes.

3. In a separate bowl, beat egg yolks.

4. Add a few tablespoons of hot milk mixture to egg yolks slowly (go slow so the eggs do not scramble). Stir until well combined.

5. Pour the milk mixture into a saucepan over medium heat, add eggs and cook for 5 minutes while constantly stirring. The mixture should begin to thicken to a pudding.

6. Add vanilla and stir. Pour into the baked pie crust.

7. Top with whipped cream and store in the refrigerator.

I love having a few pantry-staple recipes on hand for an impromptu dessert. Nothing is as easy and delicious than these peanut butter cookies that require only three ingredients. The next time you want to bake something yummy, just go to your pantry and whip up the easiest cookies ever with ingredients you already have to create a dessert that tastes like perfection.

Ingredients

1 cup smooth peanut butter
1 cup sugar
1 egg

Directions

1. Preheat oven to 350F.

2. Combine all ingredients and mix well. Drop spoonfuls of dough onto cookie sheet.

3. Using the back of a fork, make a crisscross pattern on dough. Bake for 13 minutes.

Brownies are my favorite go-to last minute dessert. They’re easy, everyone likes them, and they are delicious. It’s hard to improve on the original warm, chewy goodness of a classic chocolate brownie, but this rocky road version can definitely compete. Marshmallows and chocolate chips are added to create a sinful treat. Serve them warm with vanilla ice cream and these rocky road brownies will become your go-to dessert favorite.

Ingredients

1 1/2 sticks butter. softened
1 1/2 c sugar
4 eggs
1 c flour
1/4 c cocoa powder
1/2 tsp baking powder
1/2 tsp salt
2 cups mini marshmallows
1 c chocolate chips

Directions

1. Preheat oven to 350F.

2. Combine butter and sugar, then beat in the eggs.

3. In a separate bowl, mix flour, cocoa powder, baking powder, and salt and slowly add to the butter mixture.

4. Fold in marshmallows and chocolate chips.

5. Spread in a 13×9 baking dish and bake for 35 – 40 minutes, or until the center is set.

6. Let cool before cutting into bars.

Hello, everyone! It’s time to choose the winner of the Hot Blondies Bakery Giveaway.

But before we do that, I’d like to thank our sponsors @ Hot Blondies Bakery, for their generosity. I’d also like to thank all our readers who took the time to submit their entries. I wish I had a prize for each of you. :(

And the winner is entry no:

60 !!

Congratulations, Nadine L.!! You’ll receive an e-mail from us shortly and have two days to respond or other name will be chosen.