Saturday, April 18, 2015

Parmesan & Thyme Crackers

Making your own crackers may seem like a daunting task, but I promise it is not. Especially when it comes to these little parmesan and thyme crackers. I was going through all the cookbooks in my kitchen looking for something fun and exciting to make, and came across this cracker recipe. I knew it might not be the best idea to make (considering I would probably eat all of them in one sitting - I'll be the first to admit, I have no self control), but since some friends would be coming over for dinner, I thought they would make a nice little nibbly bit for them while I was making dinner. Plus, these crackers take only five minutes to whip up and they only take just a few ingredients - many of which are probably already in your kitchen. 

All you will need to make these crackers is flour, butter, parmesan cheese, thyme, black pepper and salt. See super simple, right? I would have told you if it was complicated. You literally mix all of the ingredients together in a bowl until combined. No extra bowls needed here! Once everything is combined, you'll want to place the mixture on a piece of plastic wrap, roll into a log and then place in the fridge to firm up. You can place this in the freezer to speed this part of the process up, but just don't forget it about it in there. You'll never cut through that frozen butter and cheese without cutting yourself. Trust me. It's not safe. Once the cracker log has chilled, you will want to cut it all up in to cracker like sizes, about 1/2 an inch thick. There is no specific way to do this, but just don't go too thick or too thin. Especially not too thin. Then your crackers will burn. Burnt crackers are not yummy crackers. Especially burnt cheese crackers! Unless you are in to that kind of thing.

Bake these little cheese delights at 350 degrees for 22 minutes and your house will smell better than it ever has before. No joke. As the crackers bake, your home be filled with the most heavenly cheesy aroma. Yikes. I am starting to salivate. These crackers are so easy to make and so impressive. People will really think you spent all day making them. Little do they know that they were a piece of cake cheese to make. These crackers make a great little snack or a great homemade gift (especially when you give them with a bottle of wine!). Just try not to eat them all in one sitting. Trust me, you'll be able to if you aren't careful. They are that deliciously addictive.


making homemade crackers is my new favorite thing!


Parmesan & Thyme Crackers (Ina Garten)

¼ pound (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1¼ cups all-purpose flour


In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on the baking sheet. Bake for 22 minutes, until very lightly browned. Cool and serve at room temperature. Enjoy!

If you thought Cheez-Its were good, get ready for these!

Thursday, April 16, 2015

Where Have You Been Lately?

Well, what can I say - I have been MIA since the end of November with not even a blog post in sight. You all have probably been wondering where the heck I ran off to or what has been going on in my life. I really should have posted something sooner to let you know I would be taking a few months off my blog, but life got so incredibly busy that I just never had the time. Oops. So, you want to know what has been keeping me away from blogging and sharing fabulous recipes with you? Here we go!

As many of you know, I am currently working full time and perusing my MBA in Finance. Working full time and going to school is definitely not easy, but taking three classes this semester (instead of two) is a whole other ball game. Let me tell you. I don't even know how I find time to try out new recipes, but of course, I do. My typical days goes something like this - up at 5:30am, study before I leave for work, work from 7am to 4:30pm then class 6-9pm and finally home, showered and in bed by 10pm. Repeat that three days a week. Holy moly! Not to mention I am the girl at work who spends a lot of her lunches working on homework or catching up on reading at her desk. Plus, weekends are typically booked with group projects on campus or working on other school related items. At least the groups I have been working with make projects fun, so it's not too terrible spending all of Sunday in the library. But see, I told you there wasn't much time for anything else. The good news is, the semester is over in three weeks and I will be back and blogging. My phone is full of fabulous photos and I can't wait to share some of the things I have been making. My groups this semester have been sampling all of these goodies - they are taste tested and approved! I know you will love them too.

Let's see. What else happened. Oh, some rather sad news, but it's another reason why I have been kind of MIA. At the end of September, my first ever dog passed away, Lucy. Last February, Ryan and I adopted an older black lab mix from the local SPCA. Even though she ate parts of the house (boy oh boy did she have separation anxiety) we worked though it all and she was such an amazing girl. Lucy loved to play ball (especially with soccer balls, although she would end up popping them after a throw or two), swim until she was exhausted and of course, chasing squirrels and always be around you. She was the sweetest dog you'd ever meet and she loved everyone! Sadly, five months after we adopted her, she was diagnosed with bone cancer. Due to the speed in which her cancer was progressing, there wasn't much we could do other than spend another few weeks with her and keep her as comfortable as possible. Those next few weeks weren't easy and boy was it hard to let her go (I never knew how much you could fall in love with a dog in such a short period of time), but it was the best thing we could do for her. Lucy is no longer in pain and she is now in a place where she can run free and always look after us. She will always have a very special place in our hearts and we think about her often. We love you Lucy girl!

Okay, enough sad stuff. I promise, there is no more of that in this post - promise! Ryan and I are continuing to work on our house (it's a never ending project with our busy schedules), but something BIG happened in early February of this year. WE ARE GETTING MARRIED! I know that some of you know this story, but for those that don't, hold on tight. Let me tell you what happened. Seven years ago, Ryan attempted to fly me to Boonville for a romantic lunch. Not more than 10 minutes up in the air did I get sick all over. Like missed the bag and got it all over me. Not romantic. I kinda forgot to tell him I have a little motion sick issue. Oops. Seven years later, he tried to take me to Boonville again and this time, I made it! And even better, I got a sparkly surprise when we landed. I had no idea this was even coming, despite one of my coworkers having a feeling it might happen. I was just glad I landed and did not get sick! Since that day, we have been wedding planning like crazy. Between working all day and school all night, it doesn't leave much time to book DJ's, rentals or find a caterer. We've picked our place and date and October 17th can't come fast enough. Especially now that I've found the dress. Yes, yes, I said "yes to the dress!".

So, that about covers it all. Work, school, and wedding planning. Life for this girl has always been a little crazy, but this year, it's a lot more so. One more year until graduation. Six months until I'm married. A lifetime full of laughter, love and friendship ahead. Thank you to everyone that has supported me though all the ups and downs these last six months have brought me. I could not have made it through everything with out my friends, family and most importantly, my fiance (I can't believe I get to call him that now!!).

XOXO

Sunday, November 30, 2014

Sausage Crescent Breakfast Squares

After all that holiday cooking and eating, I bet you are looking for something quick and easy to throw together. Am I right? Don't get me wrong, I love cooking, but after cooking for hours and hours, I want something that is going to be super yummy. And super quick and easy. Especially for breakfast. If I had to choose a meal of the day that I could always eat, it would be breakfast. It can be sweet. It can be savory. It can be eaten any time of the day. Perhaps I am the only one that feels this way, but breakfast is seriously universal and you can almost make something that everyone will love. Thus, here comes the sausage crescent breakfast squares. My mouth is already filling up with saliva!

My amazing co-worker and friend, Stephanie, has made these many times before. When she brings them to the office, I can never seem to just have one. I always find myself going back for more. And then more. And then more again. Before I know it, I've already eaten half the pan she brought to work. Oops. I know I should stop at just one square, but they are just that good. And they couldn't be easier to make. I often shy away from super easy recipes, but lately, they have been my jam. Just because they are simple, doesn't mean they aren't good. Plus, between work and school, easy recipes are exactly what I need these days. Last weekend I was struggling to figure out what to make for Saturday morning breakfast. I was pouring through all my cookbooks to find something new, but nothing was jumping out at me. I have my few go to things, but I wanted something different. Then it came to me- these breakfast squares! 

Let me tell you just how easy these breakfast squares are to make. All you need are two cans of your favorite crescent rolls, one pound of breakfast sausage and an eight ounce package of cream cheese. Three ingredients to total deliciousness. Stephanie says her favorite way is to use the store brand crescent rolls, but you can use whatever you like. I even saw that Trader Joes makes their own now too! I decided to try to cut down on the calories a bit (you know me) and used low fat breakfast sausage and light cream cheese. You don't have to do that, but I could not even tell a difference between how mine turned out and Stephanie's. To get started, lay out one can of rolls into a flat layer. Take a 9x13 pan and press the dough into the pan. It does not have to be perfect. Just make it fit as best as you can. You'll want to do the same with the other can of rolls, but don't place it in the pan just yet. Next, you'll want to cook up the sausage, drain the excess fat and then stir in the cream cheese. Once everything is all nice and melted, give it a good stir and then pour the mixture over the dough in the pan. Then, take the top layer of rolls and place on top. That's it! See, told you it was super easy. I wouldn't lie to you.

From this point, you can pop the pan in the fridge and cook later. If you want to enjoy this goodness right away, just pop the pan right into the oven and cook for about 13-15 minutes, or until the top is nice and golden brown. If you took the pan straight out of the fridge, it may need an extra five minutes or so in the oven. Just keep an eye on it. Once it's ready to go, you can enjoy right away. Just give them a couple of minutes to cool so you don't burn your tongue. Eat them hot. Eat them cold. Eat them on the way to work. No matter how you eat them, you are sure to love them as much as I do!


how good do those look?!


Sausage Crescent Breakfast Squares (the famous Stephanie!)

2 8oz cans of your favorite brand of Crescent rolls 
1 pound breakfast sausage (Jimmy Dean is best!)
1 8oz package cream cheese (you can use light too!)


Preheat oven to 375 degrees.

Take one of the cans of crescent rolls and pat out into a rectangle big enough to fit in the bottom of a 9x13 pan. It does not have to be perfect, just about that size. Place in the pan. Take the other can and do the same thing. Except, put this aside. This will be the top to the squares. Then, cook the breakfast sausage until cooked and brown. Drain excess fat and then return sausage back to the pan. Add in the cream cheese and stir until melted and combined. Once the cream cheese has melted, pour the mixture on top of the rolls in the bottom of your pan. Then, place the other rectangle of dough on top. Place in the oven and cook for about 13-15 minutes until golden brown and your kitchen smells amazing. Enjoy!



 Breakfast never tasted so good!



Monday, November 24, 2014

Lemon Pecan Pie

I know what you are thinking - lemon pecan pie? Why is she messing with a good thing. Can't she just leave it alone? Well, I know what you are saying, but you know me. I can't just do plain. Well, sometimes I can, but sometimes I can't. Remember last year when I tried a bourbon pecan pie? Let me just say, when I brought it to a holiday party last year, it was the first pie to go. That's saying something. Don't you think. I do. While I love a good traditional pecan pie, sometimes it's fun to switch things up. People will least expect it and there's nothing like a little something something to spice up the holidays.

I first saw this lemon pecan pie recipe the other weekend when I was watching some of my recorded Food Network programs. I am too busy during the week to catch up on my favorites, so I usually dedicate an hour or so to catch up on the ones I can. While I was cleaning up the kitchen, I turned on Trisha Yearwood's show. She makes some simple, yet great dishes that everyone can make. I wasn't really paying attention to the show while I was cleaning, but when she said "lemon pecan pie", I did a double take. At first I thought I would be part lemon bar and part pecan pie, but boy was I wrong. She doesn't do too much to change up the original and delicious pecan pie. But she does add a bit of lemon zest and juice. Not too much. Just enough to make you go, "hmm, what is that?" But in a good way of course.

This pie could not be easier to throw together. In five minutes, you can throw everything together and have it ready to pop in the oven. Seriously! Plus, if you are anti corn syrup, this pie is for you. No corn syrup here. Just butter, brown sugar, eggs, vanilla, a bit of flour to thicken things up, lemon zest, lemon juice, a splash of milk and of course, pecans. First, you'll melt down the butter and then add in everything else. Just make sure the eggs are mixed in really well. I noticed some of the egg whites took a but more arm muscle to mix in. You don't want strands of egg whites through your pie, do you? I don't think so. That's kinda gross. Once everything is mixed really well, throw in the chopped pecans and pour everything into an unbaked pie crust. Then, before you pop the pie into the oven (at this point, try your hardest to not eat the filling by the spoonful), you'll want to add some halved pecans on the top making a pretty design. This part makes your pie look like you spent hours on it when you only spent 5 to 10 minutes prepping everything.

Bake the pie for about 55 minutes or so until everything is set and the center of the pie is no longer wiggly jiggly. I am clearly using technical terms here. You'll know when it's done. Just give the pie a little shimmy shake (another technical term) and if the middle doesn't wiggle, it's done. When the pie is ready to come out, let it cool to room temperature and then enjoy! I am almost willing to bet that your friends and family will love this subtle and new twist to pecan pie.


Lemon pecan pie. Enough said!

Lemon Pecan Pie (Trisha Yearwood)

1 cup brown sugar, firmly packed
2 large eggs
1 stick (1/2 cup) melted butter (salted or unsalted)
1 1/2 teaspoons vanilla extract
2 teaspoons grated lemon zest
3 tablespoons lemon juice, freshly squeezed
2 tablespoons milk
2 tablespoons all purpose flour
1 cup chopped pecans
1 cup pecan halves
1 9inch pie shell, unbaked

Preheat oven to 350 degrees F. 

In a large bowl, whisk together the brown sugar, granulated sugar and eggs. Mix well. Then stir in butter, vanilla, lemon zest and juice, milk, flour and 1 cup of the chopped pecans. Mix until combined. Pour the mixture into the unbaked pie crust and then arrange the pecan halves on top in a circular pattern.

Bake the pie until the crust is golden brown and the filling is set and firm, about 55 minutes. Serve warm or at room temperature. Enjoy!



Lemon pecan pie never sounded so good!


Sunday, November 16, 2014

Roasted Parmesan Green Beans

I am always looking for ways to get more veggies into my diet. I will be the first to admit that although I love big salads, I may not always get as many veggies in as I would like. Veggies make great healthy and quick side dishes and I am always looking for new ways to spice them up. Figuratively, not literally. Steamed veggies are boring and there is only so much grilled zucchini and squash that this girl can eat. And I love zucchini. That tells you how much of it I am willing to eat. Nevertheless, when I came across this roasted green bean recipe, I knew I had to try it.

My usual go to green bean recipe is pretty simple - steamed green beans tossed in lemon juice and slivered almonds. Simple, fresh and delicious. There is something about the sound of roasted green beans though. Don't you think. You can't really get easier than tossing green beans in olive oil, salt, pepper and garlic powder and then popping in the oven for ten minutes or so. This recipe is really once of those toss and forget it kind of recipes. Although, don't really forget about it in the oven because then you'll end up with burnt green beans and not roasted. I've never had burnt green beans, but I can't imagine they are very good. Once the green beans have had about ten minutes to bake, give them a shimmy shake to turn them all around and give all the sides an opportunity to get brown and yummy. After another five minutes of baking, remove the beans from the oven and toss with a bit of fresh parmi so that all the beans are coated with a bit of the cheese. At this point, you can eat them straight from the pan as a snack or add them as a side dish to one of your favorite meals. Let me just say that these green beans are totally addicting and are so easy to make that you may want to consider adding this dish to your holiday menus. Thanksgiving is just around the corner and this would be a great way to change up your green bean dish from the traditional casserole (boy are those onion things on top totally addicting!). 



you may never go back to eating steamed green beans ever again!


Roasted Parmesan Green Beans (SkinnyTaste)

12 oz green beans, trimmed (make sure they are dry)
2 tsp olive oil
kosher salt + fresh cracked pepper to taste
1/4 tsp garlic powder
1 1/2 tbsp shredded parmesan


Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat. Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese


Green beans may never be the same again!


Saturday, November 1, 2014

Caramel Twix Brownies

Are you looking for a way to use up all that left over Halloween candy? If so, boy do I have a recipe for you. Caramel Twix brownies. Now how good do those sound? There is nothing like a good 'ol brownie, but sometimes you just have to mix it up. Especially so when you toss in handfuls of Halloween candy. Without the wrappers of course. 

If your family is anything like mine, you always buy way too much Halloween candy and never get as many trick-or-treater's as you thought. Surprisingly, we got more than we thought this year, but we still have tons of candy left over. More than I hoped for, especially since it's staring at my right now saying, "Christina, eat me. EAAAATT MEEEE!". So far, I have been strong, but it's only a matter of time (let's say, while doing my homework tomorrow afternoon and stressing out because I am stuck on a stupid foreign exchange problem) that I reach into the bowl and take one. Or two. Or three. Hey now, they are small pieces! So, the sooner I get the candy out of sight and out of mind, the better. Thus, here is where the caramel Twix brownies come in. 

Now, this recipe will feature the candy Twix, but don't be afraid to use something else. The following would work just as well in this brownie, should you not have Twix - Milky Way, Snickers, Rolo's or Baby Ruth. Pretty much any candy with caramel should work just fine. Don't worry, if you have any peanut butter cups left (my all time favorite!), try out this killer peanut butter cup brownies). They are beyond delicious, totally addicting and a must make. But now back to the caramel Twix brownies. These brownies are super simple to whip up and can be made in one big pot with one spoon. Now that's what I'm talking about. Super easy and super delicious.

The batter starts off with two sticks of melted butter and a couple of cups of sugar. As if the candy we will add later isn't sweet enough already, right? Then you'll thrown in some eggs and vanilla. At this point, make sure everything is mixed in really well. Then comes the dry ingredients - cocoa powder, baking powder, salt and flour. Give everything a mix just until it's incorporated. The batter will be thick, so stir gently. It will all come together, I promise. Once the batter is all mixed and ready to go, you will throw in just about two cups of chopped Twix (or your candy of choice). Fold it all in just until it's combined and then pour into a prepared pan. You can prepare your pan with butter, but I always use a non-stick spray. Once the batter is in the pan, comes the last and most important step- the caramel! I would usually make my own, but this time, I didn't go that route and decided to use store bought. If you have homemade caramel in your fridge, feel free to use that or you can get whatever brand you like from the store. You can usually find the bottled caramel sauce located next to the ice cream. Drizzle the caramel sauce all over the top of the batter. Like all over in every direction. Make sure you get enough on there. Then, gently swirl it in the batter with a couple of toothpicks and bake for about 40 minutes or so until they are perfectly done and your house smells so good that you can barely stand it! 



so good, you could eat the batter with a spoon!


Caramel Twix Brownies (slightly adapted from Two Peas and their Pod)

1 cup (2 sticks) butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup unsweetened cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups chopped Twix candy bars (or other candies of your choice)
1/3 cup caramel ice cream topping



Heat oven to 350°F. Grease a 9 x 13 pan with cooking spray. Set aside.
Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Stir in Twix candy bar chunks. Pour batter into prepared pan.
Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies. Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.
Candy + brownies = deliciously dangerous!

Friday, October 31, 2014

Apple Cheesecake Crumb Pie

With the holidays right around the corner (they always sneak up on me), I have started to test out some new pie recipes. Of course I always have my go to apple, pecan and pumpkin recipes, but this year, I want to switch it up. I want to honor the traditional flavors of each one of those pies, but add a little something, something to the mix. When I saw this apple cheesecake crumb pie from one of my all time favorite bloggers, I knew I had to make it. No questions asked. It had to be made. Let's be real here - apple pie and cheesecake?! You had me at apple pie.

Let me first tell you - there are several steps to this pie. They are not difficult, but you must be patient. It is well worth it though because this pie is nothing like you've ever had before. At least I don't think you have. This pie first starts off with preparing the crust. Now, you can make your own from scratch, but if you are in a rush or not in the mood to make your own, you can always use your favorite store brand crust. There is nothing wrong with that at all! Once the pie crust is ready to go, form it in the pan and bake it for just a few minutes. This is just to get the cooking process started, but not to fully bake it. Once the crust is par baked (that's what I like to call it), you'll then fill it with a silky smooth cheesecake like filling. It's creamy, rich and so good that you may want to eat it all before you put it in the crust. Then, you'll top the creamy filling with a layer of fresh chopped apples that have been tossed in cinnamon, flour and a bit of orange zest. If the pie was't amazing already, you then top everything off with a super amazing crumb topping. I love crumb toppings on almost anything. Especially pie and banana bread. I don't think those two things are complete without a crumb topping.

Once the pie has been filled and topped, it goes in the oven to bake for about 35-40 minutes until the top is nice and golden brown. If the topping and crust get too brown too soon, cover the whole pie with a piece of foil. This will keep the pie from getting too brown and overly crunchy. When the pie is fully cooked, you'll need to let it cool down to at least room temperature before you can enjoy. I know that it's painful to wait that long, but just trust me here. If you serve it too soon, it won't slice right and the filling may not have fully set just yet. So patience is key here. As soon as the pie is room temperature you can serve just as it is or top it with your favorite caramel sauce. Talk about amazing. This pie is even amazing served cold too. No matter how you enjoy it, this pie should definitely make it to your holiday table this season. You won't regret it!


how good does that pie look?


Apple Cheesecake Crumb Pie  (Christina Lane at Dessert for Two)

This makes one, six inch pie (which is smaller than normal pies - keep this in mind!)

Crust:
5 ounces (1 cup) flour
2 teaspoons sugar
¼ teaspoon salt
2 ounces (4 tablespoons) cold unsalted butter, diced
½ teaspoon apple cider vinegar
3-4 tablespoons cold water

Crumb Topping:
¼ cup flour
2 teaspoons sugar
¼ teaspoon cinnamon
pinch of freshly grated nutmeg
⅛ teaspoon ground ginger
3 tablespoons butter

Pie Filling:
1 small apple of your choice (I like Granny Smith since the tartness plays off all the sweetness)
Pinch of orange zest (optional)
¼ teaspoon cinnamon
1 teaspoon flour
pinch of salt
6 ounces cream cheese, softened
½ teaspoon vanilla
1 large egg, at room temperature
¼ cup sugar
2 teaspoons cornstarch

Preheat the oven to 375° F.

First, make the crust: stir together in a small bowl with a fork the flour, sugar, and salt. Add the butter and use your finger tips or a pastry cutter to blend it into the flour. Once all the butter pieces are about the size of small peas, add the vinegar and a small amount of water, stirring between each addition. Add enough water so that the dough comes together in a ball, but isn't overly
sticky. Form the dough into a disk, cover it in plastic wrap, and let it chill in the fridge at least 30 minutes. If you don't want to make your own crust, use your favorite store bought brand, but cut it to size so you don't have extra dough hanging out all over the sides of the pie pan (see steps below for further instructions on transferring the dough to the pie pan).

Once the crust is ready to go, make the crumb topping. Combine all ingredients except butter in a small bowl. Add the butter and rub it in until well incorporated. Set aside.

Now, peel and dice your apple into ¼” chunks. You should end up with about 1 cup of diced apple pieces. Add the apple to a medium bowl and toss with the cinnamon, flour, salt and orange zest (if using). Set aside. In another bowl, beat together the cream cheese, vanilla, egg, sugar and cornstarch. Set aside while you prepare your pie crust.

Roll the pie dough disk (if using homemade) on a lightly floured surface into a circle about 8-9” in diameter. Carefully transfer this to a 7” pie tin and fit it in the bottom gently (do not ever stretch pie dough—it will shrink back in the oven). Fold the overhanging dough under the edges to form a double crust and make a pretty edge, either with a fork or your fingers. Do not prick the bottom of the dough with a fork. Transfer the pie tin to a small baking sheet and bake in the oven for 10 minutes. Remove the crust from the oven. If the crust has puffed up, gently push it back down before pouring the cream cheese mixture on top. Add the diced apples on top, followed by the crumb topping. Bake for 30-40 minutes. If the crumbs aren't brown enough, broil for a few minutes. This pie is great at room temperature, or even chilled. Serve with caramel sauce, if desired. Yum!





apple pie + cheesecake = true love