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Skillet Apple Cobbler with Pie Crust

Skillet Apple Cobbler with Pie Crust

Instructions
1. Preheat oven to 350 degrees F.
2.  In a large cast iron skillet, combine apples, butter, brown sugar, cinnamon, allspice, nutmeg, salt, lemon juice and cornstarch. Cook apples over medium heat until caramelized and softened.
3.  Using a rolling pin, roll out pie crust shells and slice or tear into squares. Place crust pieces over apple mixture. Sprinkle with granulated sugar.
4.  Bake cobbler for 35-40 minutes or until crust is golden brown. Cool on a wire rack for 30 minutes. Serve with vanilla bean ice cream.
Ingredients
  • 2 pounds fresh Granny smith apples, cored, peeled and cut into wedges
  • 3 tablespoons unsalted butter
  • 3 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon fresh ground nutmeg
  • Pinch of salt
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon cornstarch
  • 2 refrigerated pie crust
  • 2 tablespoons granulated sugar
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Skillet Pineapple Upside-Down Cake with Bing Cherries

Skillet Pineapple Upside-Down Cake with Bing Cherries

Instructions
1. Preheat oven to 350 degrees.
2. Mix brown sugar and butter together. Spread evenly in the bottom of an 8-inch cast-iron skillet or cake pan with a wooden spoon. Arrange the pineapple slices on top of mixture in pan and set aside.
3. Beat eggs together in mixing bowl. Add sugar and mix well. Stir in flour, baking powder, salt and pineapple juice. Mix until blended. Pour batter evenly over pineapple rings.
4. Place skillet in oven and bake for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool skillet for 15 minutes. Place a serving plate over pan and flip cake onto plate. Place a Bing cherry inside each pineapple ring and serve it up with your favorite ice cream.
Ingredients
  • 1 cup brown sugar, firmly packed
  • 8 tablespoons unsalted butter, melted
  • 2 16-ounce cans pineapple slices, drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup pineapple juice
  • 8 maraschino cherries
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Whisky “Banana Parfait” with Roasted Maple-Pecans

Whisky “Banana Parfait” with Roasted Maple-Pecans

Instructions
1. Preheat oven to 350°F. Toss pecans, maple syrup and salt on a parchment paper-lined baking sheet. Bake until maple syrup is caramelized and pecans are toasted, 10-15 minutes. After pecans have cooled, rough chop and set aside.
2. Bring whiskey, white and brown sugar, and butter to a boil in a large skillet. Turn off heat and stir mixture to dissolve sugar.
3. Return to medium heat and simmer until sauce is thickened, about 2 minutes. Add bananas and stir occasionally until bananas have softened, about 2 minutes. Remove from heat and let bananas and sauce cool in skillet.
4. Layer bananas and sauce, pecans, and yogurt in small mason jars. Serve immediately.
Chef Tip:
Be careful not to move pan with whisky rye while cooking, pan may flame up.

Ingredients
1 cup pecan halves
¼ cup pure maple syrup
Pinch of kosher salt
¾ cup rye whiskey
3 tablespoons sugar
½ cup packed light brown sugar
3 tablespoons unsalted butter
6 bananas, peeled and cut into chunks
¼ cup nonfat Greek yogurt

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Italian Ice Root Beer Float

Italian Ice Root Beer Float

Instructions

WHAT TO DO

Spoon Italian ice into a tall glass. Slowly stir in almond milk and root beer.

Serve with straws.

Ingredients
  • 6 ounces root beer shaved Italian ice
  • 1/3 cup almond milk
  • 1 bottle of root beer
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Power Post Yoga Smoothie

Power Post Yoga Smoothie

Instructions

Method

–      Place everything in a blender and puree until smooth

–      If smoothie is too thick, add more liquid, if it is not thick enough, add more frozen bananas

Ingredients
  • 1 cup frozen bananas, chopped
  • 2 cup pineapple chunks
  • 2 cups coconut water
  • 1 ginger, peeled cubed
  • 1 tablespoon ground flax seeds