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Caramel Apple Cookies

Chewy Caramel Apple Cookies

 Chewy Caramel Apple Cookies via The Baker Chick

I remember them vividly- caramel apple lolly pops.  They are probably still around actually- a bright green sour apple candy dipped into chewy caramel. My 7th grade teacher used to give them to the class as rewards for getting pop quiz answers right, and I adored them. I was a sucker for all candy at that age, but these in particular- (sucker..you see what I did there?!)

Now that my culinary preferences have changed a bit, I prefer real apples over the fake candy kind, and would rather bite into a chewy, gooey cookie than spend my time working away at my old favorite candy pop. Luckily, that’s all possible with the creation of this wonderful cookie.  Chewy Caramel Apple Cookies via The Baker Chick


KaleHash

Kale Potato Hash with Baked Eggs and Cheddar

 Kale Potato Hash with Baked Eggs and Cheddar via The Baker Chick

When a savory dish makes an appearance in my home two times in one week I know it’s worth sharing with you guys. I’m all about a nice, filling, savory breakfast on the weekends, something Andy & I can eat while giving little bites to Hugo as well. This my friends, was a huge success on all accounts.

It starts with some baby potatoes that are crisped up in a skillet with some garlic and peppers. Next comes  kale that gets tossed until just wilted and soft. Finally eggs go on top with some grated cheddar. The whole skillet gets baked for a few minutes until the eggs are just cooked with the yolks still nice and runny. (You can change the baking time depending on how done you like your eggs.)

 Kale Potato Hash with Baked Eggs and Cheddar via The Baker Chick

I think this would be an amazing dish to prep for a brunch when you want something that will serve several people, is beautiful and impressive-looking, while also being easy as can be. And does it hurt that it’s got all the colors of the rainbow?

Have a wonderful weekend!

Kale Potato Hash with Baked Eggs and Cheddar

2-3

Ingredients

  • 2 tablespoons olive oil
  • 1 lb. fingerling potatoes, thinly sliced
  • 1 bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 oz cheddar cheese, grated
  • 1 bunch lacinato kale, chopped
  • 4-6 eggs

Instructions

  1. Preheat oven to 400F. Heat the oil in a large cast-iron skillet on medium-high.
  2. When the pan is hot add the potatoes. Add salt and pepper and stir occasionally for 4-6 minutes or until crispy. Add the peppers and garlic, and cook until soft.
  3. Add the kale and stir until slightly wilted. Add more salt & pepper.
  4. Use a spoon to make some wells in the hash and add the eggs with more salt & pepper. Sprinkle the grated cheese on top.
  5. Bake for 7-9 minutes or until eggs are at your desired consistency. (7 minutes was perfect for me.)

Notes

Recipe adapated from: Blue Apron

*This is a softer kale that is so nice in this. Regular tougher kale would work too!

http://www.the-baker-chick.com/2014/09/kale-potato-hash-with-baked-eggs-and-cheddar/


granolabars

25 Recipes for Fall!

 25 Recipes for Fall! via The Baker Chick There is no hiding that I love baking and cooking the the Fall more than anything. Something about the crisp weather, seasonal flavors, and general “coziness,” that makes me want nothing more than standing over a toasty oven. Over the last years I’ve made so many wonderful autumn-y recipes that I thought I’d take this chance to take a trip down memory lane! (Yes they are mostly pumpkin- love that stuff what can I say!)

These recipes range from super easy to a bit more involved, but they are truly all favorites and full dreamy fall flavors. What is your favorite fall recipe?               25 Recipes for Fall! via The Baker Chick


PumpkinLayer3

Mini Pumpkin Layer Cakes

 Mini Pumpkin Layer Cakes via The Baker Chick

We’ve already discussed how everything is better when it’s mini right? I mean come on- mini=cute and I love cute things. So, whenever given the chance to shrink things down to itty bitty proportions- I take it! This is my favorite pumpkin cake, made into teeny 3-inch layer cakes. I think they are just about the cutest things ever and it doesn’t hurt that they are also delicious.

 Mini Pumpkin Layer Cakes via The Baker Chick

I wanted a super-thin layer for these cake-lets, so I poured the batter into a half-sheet pan and cut out little rounds using a 3-inch biscuit cutter. Those layers were frozen and frosted into little layered beauties. Now this recipe is top notch whether you want to make a full-sized layer cake or even cupcakes. (I tell you I make it every year!) But I made these cakes with a special occasion in mind, so I thought mini individual layer cakes was just the thing.  Mini Pumpkin Layer Cakes via The Baker Chick


pumpkinpancakes3

Pumpkin Buttermilk Pancakes

 Pumpkin Buttermilk Pancakes via The Baker Chick

So here was the situation: I’m sitting down for breakfast at my Mother-in-law’s a few weeks ago, and she brings a stack of the fluffiest pumpkin pancakes to the table. She’s got one heck of a green thumb, and her late summer harvest yielded lots of cooking pumpkins which meant we enjoyed a weekend of fresh pumpkin inspired recipes. Anyway, I couldn’t get over how fluffy, light and delicious these pancakes were.

I asked for the recipe which she said she had printed from the internet and when she found it, guess what- it was my recipe! Ha! Hers were way better than I remember mine being- so I thought I should take her notes on the process and re-post this baby. Truly they are too good to be passed up and I really love re-circulating some of these oldies but goodies.  Pumpkin Buttermilk Pancakes via The Baker Chick


SpicedPlumCake2

Spiced Plum Custard Cake

 Spiced Plum Custard Cake via The Baker Chick

September is a weird produce month don’t you think? While we all are yearning for apples and squash, sometimes the warm summer days are still lingering in the farm stands. I learned this to be true when I received 3 pounds of beautiful plums in a fruit CSA box last week. I was a bit thrown as I kinda had moved on from summer stone fruits, but they were so lovely and just begging to be baked with so I had to make them into something. (Luckily for me Hugo also loves plums! He’s been eating 1 day!)

This cake is just lovely. It has a buttery base that is just a teeny bit sweet, which is topped with lots of fresh juicy plums, and finally a sweet & creamy custard topping. The finished product is super delicious and the perfect not-t00-sweet option for breakfast or snacking. It’s great out of the fridge, warm and gooey out of the oven, or room temperature. If you have some late season plums you’re dying to use- this cake is just the thing.  Spiced Plum Custard Cake via The Baker Chick


jalapenopopperbread2

Jalapeño Popper Pull-apart Bread

 Jalapeño Popper Pull apart Bread via The Baker Chick

It’s no secret that I love football season. There’s something about the fact that it takes place during my favorite time of year, involves much of my favorite foods, and  gives me an excuse to root for my beloved Packers that makes me go a bit nuts for it. Speaking of the food, I really can’t get enough- Chili, dips, snacks of all kinds- I love them all. Given last week kicked off football season, I just had to create a fun football snack for you all. (And the fact that it has my favorite team’s signature Green & Gold in the mix doesn’t hurt!)  Jalapeño Popper Pull apart Bread via The Baker Chick


GooeyButterCake3

Cinnamon Maple Gooey Butter Cake

 Cinnamon Maple Gooey Butter Cake via The Baker Chick

There are many great things about visiting Andy’s family, but having a Mother-in-law who likes to cook and bake as much as I do really is the best. Every time we visit I always get a couple amazing blog posts out of it due to her fully stocked kitchen and a large amount of people with a sweet tooth. (It’s way more fun to bake for a crowd vs. just the two of us don’t you think?) Not only that, but they have the most glorious back porch full of light which makes food photography a breeze. Oh to have more than one dinky window with natural light! Anyway back to the subject at hand…

This cake. This gooey, doughy, cinnamon-sugary delight exceeded all my epectiations. Though really, when it’s called gooey butter cake you know its going to be amazing right?

 Cinnamon Maple Gooey Butter Cake via The Baker Chick

 Cinnamon Maple Gooey Butter Cake via The Baker Chick


AppleCrisp

Salted Caramel Apple Crisp

 Salted Caramel Apple Crisp via The Baker Chick

I know that it’s currently hotter than it actually was most of the summer, but I can’t wait any longer to start sharing some fall-ish recipes. It’s like the minute September hits, my taste buds automatically need apple and pumpkin and spice. Even if summer produce is still in season, mentally I prefer anything and everything fall.

I love this crisp. Not only because it has the words “salted caramel” in it, but because its so easy and super delicious. Now I just adore making pies as I’ve made pretty clear around here. (I even confessed my dream of opening my own pie shop someday,) but the fact that this baby is crust-less, therefore making it that much easier to throw together is a huge perk.

 Salted Caramel Apple Crisp via The Baker Chick

 Salted Caramel Apple Crisp via The Baker Chick