Deconstructed Apple Cranberry Pie

I wish this picture did the pie more justice, but it's all I had before it got gobbled up. This is incredibly easy and quick to throw together! If you have a lot of apples you need to use up, this is definitely the recipe to use! Puff pastry can be found in the freezer section, and bakes up so light and fluffy. Don't be intimidated by the name...it couldn't be easier to work with! Add some vanilla ice cream on the side with a sprinkle of cinnamon and dig in!

PILE on the apples in the center of the pastry. The apples will shrink a bit and the pastry will puff and expand, so it will even out once the baking is complete.

Baking in the oven!

RECIPE

4 granny smith apples, peeled and cut into 1/4 inch slices

1/2 cup dried cranberries

1 cup brown sugar

1/2 of a lemon

2 tsp cinnamon

1/8 tsp nutmeg

1 package puff pastry shell (found in freezer section)

1 egg, beaten

-Take puff pastry out of packaging and let sit at room temperature for 30 minutes, or until it's easy to unfold and work with.

-Combine apples and lemon juice right away to prevent browning. Add cranberries, brown sugar, cinnamon and nutmeg. Set aside for 15 minutes to let flavors mingle together.

-Spray a cookie sheet with non-stick cooking spray and place puff pastry on it. Pour the apple mixture in the middle, and leave 1-2 inches around the edges for folding.

-Lift the edges of the pastry shell over the apple mixture. You may have to gently stretch the pastry dough. Brush the egg wash over the pastry.

-Place in the oven for 45-55 minutes or until golden brown.

-IMPORTANT - Let cool completely before you move it. The puff pastry is very delicate, and you may tear the bottom if you mess with it too much (personal experience). If you

want to serve it warm, place in the microwave for 10-15 seconds or until warmed.

Happy Baking!

Ashley

Ashley's Loaded Brownies

The busier my life gets, the more I'm thinking about other people's lives and how busy they are. When I'm stressed or overwhelmed or just plain grumpy, baking is my go-to that makes me happy and back to normal again. I want to share this passion with others, and want my recipes to be accessible and enjoyed from everyone to the expert baker to the person who is intimidated by baking. For the next few months, I've decided to focus my blog on baker-friendly, budget-conscious recipes. I sure hope you enjoy them!

The first one is an idea I found on Pinterest...a post about roasting marshmallows under the broiler of your oven and making s'mores. Umm, pure genius if you ask me. My mind started reeling and I came up with this overload brownie concoction. They're easier to eat and cut if they're at room temperature, but feel free to get your hands and mouth sticky with marshmallow-y goodness when they are warm. :)

TIP - When cutting the brownies, run the hot water on your tap and rinse the knife before every cut. Makes life MUCH easier. :)

Before the broiler

After with roasted goodness! You can toast them more or less based on your preference

RECIPE

Your favorite brownie recipe, or a prepared box mix

1 package mini marshmallows

1/2 cup creamy peanut butter

2 tsp powdered sugar

- Turn on the broiler on high in your oven, and place the metal oven rack so the brownies are 3-4 inches from the broiler, so whatever level that is in your oven.

- Pour marshmallows onto pre-baked brownies, making a single layer over the brownies. It's okay if a few are sticking out.

- Place under the broiler and WATCH THEM. Do not walk away unless you like your marshmallow EXTRA toasty. They will cook very quickly, so watch until your desired "roasty-ness" for the marshmallows is complete. You may have to rotate the pan to get even browning. 

- Peanut Butter Drizzle - Place peanut butter in a microwave safe bowl and heat for 20-30 seconds, or until smooth and thinned out a bit. Stir in powdered sugar until mixed in thoroughly.

- Once the marshmallows are done roasting, drizzle the peanut butter mixture onto the marshmallows. Let cool for half hour before digging in (unless you like a warm, sticky brownie concoction, then go for it! :)

Until next time, Happy Baking!

-Ashley-