Helpful tips and recipes for the multi tasking mom

It’s Fall and that means Apple Crisp Time!!! October 27, 2013

Filed under: Uncategorized — bakingmommyof3 @ 7:13 pm

I love the smell of apples and cinnamon – in a candle – in a warmer – the oven…. where ever it is….

Apple Crisp

8 -12apples – peeled, cored, and sliced

white sugar

apple pie spice ( I love the combination and I use it all the time in place of cinnamon in anything apple related)

toss all the above in a bowl and pour into a greased 9 x 13


1/2 a cup of butter or margarine

1 cup brown sugar

3/4 cup flour

1 cup oatmeal

and a dash of apple pie spice

Mix together in a bowl and I use a pastry cutter to mix it ….

sprinkle on top and bake in a 350 for about 30 – 40 minutes – ENJOY !!!!!!!




Crock Pot BBQ Italian Chicken October 20, 2013

Filed under: Uncategorized — bakingmommyof3 @ 9:28 pm
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I have to say I am not a fan of dark meat chicken – but this recipe was amazing – has great taste – loved it… and the crock pot was a double bonus…. enjoy!!

chicken drumsticks ( I used a huge pack from Sam’s)
1 bottle of sweet baby ray’s BBQ sauce( I used the brown sugar one)
1/4 cup of brown sugar
1 packet of Italian dressing seasoning mix                                                                                                                                                                                                                         2 tbsp. of Worcestershire sauce

Spray your crock pot – add your drumsticks

then add everything else – I kind of mixed a little on top – then covered and walked away…

and the smell was amazing – they were so tender – fall of the bone… made a seasoned white rice with them… and the kids loved the sauce over the rice like a gravy…   not the best picture – should have went and found the camera… sorry about that



Apple Quick Bread with Pecan Streusel Topping

Filed under: Uncategorized — bakingmommyof3 @ 9:49 am

For the streusel:

  • 1/4 cup packed light brown sugar
  • 1/4 cup pecans, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter (1/4 stick), cut into 8 pieces

For the bread:

  • Unsalted butter, for coating the pan
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 3/4 cup vegetable oil
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups peeled, medium-dice  apples
For the streusel: 

  1. Place all of the ingredients except the butter in a medium bowl and stir to combine. Add the butter and, using your fingers, pinch it into the pecan mixture until only small, pea-sized pieces remain. Refrigerate while you make the bread.

For the bread:

  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
  2. Place the flour, cinnamon, baking powder, baking soda, allspice, and salt in a large bowl and whisk to aerate and break up any lumps. Set aside.
  3. Place the eggs, oil, sugars, and vanilla in a medium bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Add the egg mixture to the flour mixture and stir until the flour is just incorporated and no white streaks remain (be careful not to overmix). Fold in the apples until just evenly combined. Scrape the batter into the prepared loaf pan, pushing it to the corners and smoothing the top.
  4. Remove the streusel from the refrigerator and, using your hands, sprinkle it evenly over the top, then lightly press it into the batter.
  5. Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.
  6. Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let cool for at least 30 minutes more before slicing.


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Apple Butter October 14, 2013

Filed under: Uncategorized — bakingmommyof3 @ 8:59 am
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Apple Butter 


  • 4 lbs of good cooking apples
  • 1 cup apple cider vinegar
  • 2 cups water
  • Sugar (about 4 cups, see cooking instructions)
  • Salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • Grated rind and juice of 1 lemon

Equipment Needed

  • 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
  • food mill or a chinois sieve
  • A large (8 cup) measuring cup pourer
  • 6-8 8-ounce canning jars


Preparing the Fruit

1. Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking

2 .Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Measure out the purée and add the sugar and spices

3 .Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4. Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)


5. There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don’t touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

6. Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.



Apple Pie Filling for the winter anyone!!!

Filed under: Uncategorized — bakingmommyof3 @ 8:46 am
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To make Apple Pie Filling you will need:

About 25 medium sized apples
1 1/2 cups brown sugar
3 Tablespoons cinnamon ( I use apple pie spice) 
3 Tablespoons cornstarch, arrowroot powder or flour
1 cup water
1/4 cup lemon juice ( I have left this out – and the results are still fine) 

(This amount makes 3 quart sized jars – enough for three nice sized pies.)

  • Peel, core and slice your apples.
  • Add remaining ingredients.
  • Stir and cook over medium heat for about 30 minutes until
    a nice little syrup has formed and your apples are slightly tender.
  • Scoop apple pie filling into sterilized canning jars.
    Hot water bath the pie filling for 25 minutes.
  • To make pie:

      Dump contents of Apple Pie Filling jar into the crust. Add a few pads of butter –  Use bits of leftover crust to put little cut-outs onto the pie, or use a crumb topping or whatever you prefer.  Bake at 350° f for one hour.

  • ImageImage

Cookies n’ Cream Ice Cream Cake October 12, 2013

Filed under: Uncategorized — bakingmommyof3 @ 9:05 pm
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So I have really slacked on this blog… sometimes life just gets in the way… and I need to make it a priority from now on… this recipe is amazing – easy and was definitely a keeper – the kids loved – the adults loved it…  should have gotten a pic before we added the candles – but it was for my lil ones birthday…. we hope you enjoy!!!


Easy Cookies n’ Cream Ice Cream Cake Recipe:

1 pkg. devil’s food cake mix
1/2 gallon cookies and cream ice cream
1 pkg. Oreo cookies
1 pkg. milk chocolate chips (2 cups)
Prepare cake mix as directed on box in a 9×13 pan. Let cool completely. After cake has cooled, take ice
cream out of freezer and let thaw for 20-30 minutes. Spread softened ice cream in a thick layer on top of cake
using a spatula. Crush up Oreo cookies and sprinkle over your layer of ice cream. In a saucepan over low
heat, melt chocolate chips and drizzle melted chocolate over the top of your cake. Cover with foil and put
cake in the freezer for at least an hour or until your ice cream layer has set back up. Let thaw for 10 minutes
before servingImage


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