Mellie Dee ♥

Lifestyle | Food | Travel

Recipe | Apple Crumbled Pie

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I had a leftover pie shell from the Chocolate Chip Cookie Pie I made last time so I thought it’ll be perfect to use it with the girls before I left school for the summer. Since I had some apples, Apple Crumbled Pie seemed like the safest bet.

Apple Crumbled Pie

Apple Crumbled Pie

Ingredients:

     Pie:

  • 1 unbaked pie shell, 9-inch
  • 6 cups peeled apple slices
  • 3/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp salt

     Topping:

  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 Tbsp butter
  • 1/2 cup chopped pecans or walnuts

Preparation:

  1. Fill pie shell with apple slices. Combine granulated sugar, cinnamon, nutmeg, and salt; sprinkle over apples.
  2. Combine topping ingredients until crumbly; sprinkle over top of pie. Bake at 400° for 45-50 minutes, until apples are tender and topping is browned.

Again, no walnuts or pecans were added since someone was allergic. It came out really juicy and everyone loved it!

Recipe | Deviled Eggs

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Is it weird to say I’ve never had a deviled egg before until now? As stated in the previous post of happy cooking with friends, Isabel contributed the recipe for deviled eggs. Now that I know how to make them, I can taste the fatness running through my veins. Mmm … yummy fatness.

Deviled Eggs

Deviled Eggs

Ingredients:

  • 3 large eggs, hard boiled
  • 2 Tbsp mayonnaise
  • 1/2 tsp yellow mustard
  • 1 dash pepper
  • paprika

Preparation:

  1. Hard boil eggs and cut eggs lengthwise into halves.
  2. slip out yolks and mash well with a fork.
  3. Mix in remaining ingredients.
  4. Fill whites with yolk mixture, heaping it up lightly. (Some opt the piping bag method.)
  5. Dash of paprika on top.

Paprika and relish is put on for taste so you can put on as much as you want. I love a heap of both. Super easy recipe.

Recipe | Corn Casserole

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My friends and I had a get-together and we made a lot of foods including this recipe Yelena gave me awhile back which has always been a hit.

Corn Casserole

Ingredients:

  • 2 boxes Jiffy Corn Mix
  • 2 cans whole corn, drained
  • 2 cans sweet creamy corn
  • 1 medium container of sour cream
  • 1 stick butter
  • grated yellow cheese

Preparation:

  1. Melt the stick of butter in the microwave. Put all the ingredients together except the cheese and mix together.
  2. Butter a 9×13 inch pan. Pour batter in and put into a 375° oven for 45 minutes, uncovered. (Look at it like a cake to make sure it’s done. 5 minutes interval if needed.)
  3. Once it’s done, remove from the oven and put cheese on top and cover with foil. Let it sit. The cheese will melt with the heat. If you’re leaving it out, keep the foil on top.

Corn Casserole

It doesn’t look appetizing but I promise it’s delicious! Try it with other vegetables like broccoli. It’ll taste just as yummy!

Recipe | Chocolate Chip Cookie Pie

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Chocolate Chip Cookie Pie | Before

Before Picture of the Chocolate Chip Cookie Pie

On the 26th of March, some of the FSA Families got together for pictures and decided to do a potluck. Everyone wanted cookies so I figure they wouldn’t mind a new take on it.

Chocolate Chip Cookie Pie

Ingredients:

  • 1 unbaked pie crust, homemade or store bought
  • 2 large eggs
  • 1/2 cup flour
  • 1/2 cup white granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup butter softened (1 1/2 sticks)
  • 1 cup chocolate chips
  • 1 cup pecans or walnuts (optional)

Preparation:

  1. Beat eggs in a large mixer until foamy. Add in flour and sugars. Beat until well blended.
  2. Beat in softened butter. Stir in chocolate chips and nuts. (I didn’t put in nuts since I had friends that were allergic.) Stir.
  3. Pour into pie crust (thawed). Bake at 325°F for about 50-55 minutes. Let cool before eating.
Chocolate Chip Cookie Pie | After

After Picture of the Chocolate Chip Cookie Pie

Mine came out a little undone in the middle but a lot of people reminded me that pies are that way in the middle and they gobbled it up regardless.

RECIPE | Salted Caramel Cupcakes

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Salted Caramel Cupcakes

On February 9th, Jane, Elyse, Yelena, Melanie, Michelle B., and I decided to have a girls night to bake Salted Caramel Cupcakes, gossip, and catch up!

Recipe down below, but first, a funny story.

Salted Caramel Cupcakes | Powder

Jane was making our caramel but for some unknown reason, she turned it back to powder. We’re not really sure what happened but we crumbled some on top of our cupcakes.

Salted Caramel Cupcakes | Caramel

I took a go at it. It might look great but there were some chunks that wouldn’t mix all the way through. Then we mixed it into our buttercream before it cooled down so our buttercream didn’t stand up the way we wanted to. It still came out wonderfully though!

Frosting Salted Caramel Cupcakes

It stood its ground, then seconds later it started to spread. I must say it all turned out great. It was too sweet for my taste. We added a lot of sea salt to make it not as sweet. Defeats the purpose, I know. But it’s how you like!

Salted Caramel Cupcakes
Print
Salted Caramel Cupcakes
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Course: Dessert
Servings: 12 cupcakes
Ingredients
Cupcakes
  • 1 1/4 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup brown sugar firmly packed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter room temp
  • 2 large eggs room temp
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • sea salt preferably Fleur de Sel
Buttercream
  • 1 stick of butter
  • 3-4 cups confectioners sugar
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • pinch of sea salt
Preparations
Cupcakes

  1. Preheat oven to 350°. Line a standard 12-cup cupcake pan with liners.

  2. In a bowl, whisk together flour, baking powder, and salt.

  3. In another bowl, beat the sugars and butter using an electric mixer until light and fluffy, 3 minutes. Then add eggs and vanilla until well combined.

  4. Add flour mixture in 3 batches alternating with the milk in 2 additions. Beat on low until just combined and scrape down sides of the bowl.

  5. Fill prepared cupcake cups and bake for about 20 minutes until toothpick comes out clean.

Buttercream
  1. In a heavy bottomed saucepan, cook granulated sugar over medium high heat until it begins to melt. It will become an amber brown … CARAMEL!

  2. Carefully pour cream in a steady stream. The whole thing will bubble and sputter but just keep stirring until completely smooth. Set aside to cool a bit.

  3. While caramel is cooling, using a mixer, cream butter until fluffy and smooth. Add confectioners sugar half a cup at a time.You may not need all 4 cups.

  4. When consistency is how you like it, add a pinch of sea salt and take a spoonful of caramel and add it to the frosting in dollops. Gently swirl.

Notes

Leftover caramel can be stored in an airtight container for up to one week. To use, bring to room temperature.