Today is Goat Yoga Saturday at the farm and I've baked up some delicious yummies form our apple picking trip to North Carolina last weekend. I'm also creating an apple dipping bar, which I'm sure I'll be sharing on social media. I'm so excited to serve all things apple as we come into the first weekend of fall on the farm. Here's to hoping for some cooler weather and maybe even some rain!
Apple Pie Bites
1/4 cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice (about 1/4 teaspoon) for sprinkling on top of crescent rolls
1 drop of Cinnamon Bark Vitality Oil (Optional)
3 tablespoons butter, melted
1/3 cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine brown sugar and apple pie spice. Set aside.
Melt butter and toss apple slices in butter, set aside.
Arrange crescent roll triangles on baking sheet lined with parchment paper.
Evenly distribute brown sugar mixture onto each triangle.
Sprinkle each triangle evenly with the chopped pecans.
Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.
Recipe adapted from and Photo Credit: The Blond Cook
Carmel Apple Mini Cheesecakes
Graham Oats Crust:
¼ cup brown sugar
1 cup graham cracker crumbs
¾ cup rolled oats
½ cup melted butter
Preheat oven to 350 degrees.
In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.Line 16-18 muffin cups with liners.
Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon)
Bake for 5 minutes. Remove from oven to cool.
In the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
Once well combined, pour on top of your mini graham cracker/oat crusts, leaving room at the top for fruit and streusel.
Apple Crisp Topping:
¼ cup all purpose flour
¼ cup rolled oats
¼ cup brown sugar
½ tsp cinnamon or 1 drop Cinnamon Bark Vitality Oil
2 tbsp coconut oil
2 medium to large apple, peeled cored and finely chopped
Caramel Topping, if desired
Combine all streusel ingredients and mix together until crumbly.
To start your apple layer, arrange the finely chopped apple on top of the cheesecake in a single layer.
Top with the Apple Crisp Topping. Bake at 350F for 25-30 minutes.
Once it's done cooking, cool for 15 minutes, then refrigerate overnight.Top with caramel sauce and serve.
Recipe and Photo Credit: Cakes Cottage
From Our Kitchen to Yours,
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