Strawberry Pie Bites

Strawberry Pie Bites
Ingredients
For the pie bites

• 1 tube refrigerated crescent roll dough
• 4 Tablespoons Challenge butter, melted
• 1/2 cup granulated sugar
• 1 Tablespoon cinnamon
• 1 cup strawberries, sliced (about 4 strawberries)

For the glaze

• 1/2 cup powdered sugar
• 1 Tablespoon milk

Directions
For the pie bites

1. Preheat oven to 375 degrees Fahrenheit and line baking sheet with parchment paper, set aside
2. Remove crescent roll dough from tube; separate each of the triangles and lay flat on baking sheet
3. Brush each triangle of dough with butter; combine sugar and cinnamon and sprinkle teaspoon of mixture onto each triangle
4. Lay several strawberry slices at the wide end of each piece of dough and carefully roll it up like you would do for a regular crescent roll
5. Brush remaining butter on top of each crescent roll and sprinkle remaining cinnamon and sugar on top
6. Bake for about 12 to 14 minutes or until golden brown

For the icing

1. Add milk to powdered sugar and stir until combined; mixture should be thick but runny enough to drizzle
2. Drizzle icing over pie bites and serve once icing hardens

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

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Cinnamon cheesecake-stuffed apples

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Okay I’m getting personal on the blog today. I am going to tell you the weirdest thing about me.

Crunchy apples give me goosebumps. That’s right. I said it. I cannot stand the sound of a crunchy apple. The sound of someone biting into an apple or someone cutting an apple is like nails on a chalkboard for me. I’ve felt that way ever since I can remember. In fact, it’s so extreme that just the thought of it makes me cringe.

However, I still like the taste of apples, and I love cooked apples.

And this is where the problem lies – there is no way for me to indulge in a baked apple without being tortured by the sound of a crunchy apple.

There are so many delicious apple desserts this year that it’s such a shame.

I was especially tempted by a recipe I saw on Pinterest for cheesecake-stuffed apples. Like what?! How has that existed without me knowing about it?!

So over the weekend, I decided to bite the bullet and go for it!

No joke guys, thinking about cutting the apples and scooping out the insides is giving me goosebumps right now just thinking about! Yes, yes, I realize I’m weird!

But I have to tell you, it was totally worth it! These apples were delicious!

When making this dessert, it’s very important to choose the right apple. As you all know, there are thousands of varieties of apples – 7,500 to be exact! And certain apples are better for certain things than others.

For this dessert, you want to use an apple that is sturdy enough to hold its shape when it’s cooking.  I used Gala apples, but honey crisp apples would also be a good choice. If you were to use McIntosh or Jonathan apples, they would be too mushy. Those are better for applesauce. In this recipe, some people may also want to use granny smith apples. Totally fine! I’m just not a big fan of the taste.

Also, the quality of cream cheese you use in this recipe really makes a big difference. I used Challenge cream cheese because it’s very tangy and really makes the flavor of the cheesecake stand out. Also, it’s made with real milk and cream from cows that aren’t injected with synthetic hormones so you don’t have to be concerned with what you’re putting in your body.



Cinnamon cheesecake-stuffed apples
Yield: Makes 6 stuffed apples

Ingredients

• 4 apples
• 4 tablespoons Challenge butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 8 ounces Challenge cream cheese
• 1 egg
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 375 degrees Fahrenheit
2. Slice the top off the apples and use a paring knife and a spoon to scoop out the insides; place apples in baking dish
3. Mix the butter, brown sugar, and cinnamon together
4. Brush mixture on inside of apples
5. Bake apples for 30 minutes
6. While apples are baking, mix cream cheese, egg, sugar, vanilla, cinnamon together until smooth
7. Remove apples from oven and fill 2/3 full with cheesecake mixture
8. Place apples back in oven for 25 minutes​ or until cheesecake filling is set
9. Remove apples from baking dish and top with caramel and graham crackers if desired
10. Let apples cool for about 30 minutes before serving

Idea for apples adapted from Creme de la Crumb 

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Cinnamon roll pancakes with maple cream cheese glaze

If you ever needed a reason to eat pancakes, today is the day! It’s National Pancake Day! I decided I wanted to make something super decadent to celebrate this special day. Immediately the first thing that came to my mind was cinnamon roll pancakes!

There’s a restaurant in Bloomington on Kirkwood Avenue called Village Deli. Village Deli has the most amazing, bigger-than-your-head pancakes. And even better, they have cinnamon roll pancakes! It is life-changing. And since I haven’t been to Village Deli since I graduated in 2013, I NEEED to recreate it!

I started scouring the internet to figure out how I could recreate this blissful breakfast item. And after some research, I discovered that you could essentially turn any pancake into a cinnamon roll pancake by adding a cinnamon sugar swirl to the batter while it’s cooking. Genius, right?!

And of course, cinnamon roll pancakes wouldn’t be complete without a cream cheese glaze. I made a simple glaze using just butter, cream cheese, powdered sugar, milk, and a little maple syrup. These pancakes are great with just regular maple syrup, but they’re FANTASTIC with cream cheese glaze.

So treat yourself on National Pancake Day by combining two of America’s favorite breakfast foods into one glorious treat!

Cinnamon roll pancakes with cream cheese glaze

Yield: Makes about 8 pancakes

Ingredients

For the cinnamon filling

·      4 tablespoons butter, melted

·      1/3 cup brown sugar (69 grams)

·      1 1/2 teaspoons cinnamon

For the cream cheese glaze

·      4 tablespoons butter

·      4 ounces cream cheese softened

·      1 cup powdered sugar (126 grams)

·      1/4 cup milk

·      1 teaspoon vanilla extract (can replace with maple extract)

For the pancakes

·      1 cup all-purpose flour (125 grams)

·      3 tablespoons brown sugar (39 grams)

·      2 teaspoons baking powder

·      1/2 teaspoon baking soda

·      1/2 teaspoon salt

·      1 cup sour cream (227 grams)

·      4 tablespoons melted butter

·      1/2 cup milk

·      1 egg

Directions

For the cinnamon filling

1.     Combine melted butter, brown sugar, and cinnamon in mixing bowl.

2.     Fold a quart-size Ziploc bag over a cup and pour cinnamon sugar mixture into bag. Seal and set aside.

For the cream cheese glaze

1.     In a saucepan on low heat, melt the butter.

2.     Add the cream cheese and whisk until smooth.

3.     Remove from heat and slowly whisk in powdered sugar, milk, and vanilla until smooth. Set aside while you prepare pancakes.

For the pancakes

1.     In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Set aside.

2.     In a medium bowl, whisk together sour cream, milk, melted butter, and egg.

3.     Add wet ingredients to dry ingredients and gently mix until just combined. DO NOT OVERMIX.

4.     Heat a large non-stick skillet over medium heat. Use 1/4 cup measuring cup (or an ice cream scoop) to add batter to the pan. Let the pancakes set on the skillet for about 2 minutes.

5.     Snip the corner of your bag of cinnamon filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter to form a large swirl. Do not get to close to the edge of the pancake.

6.     Let pancakes cook about 3 more minutes, or until the bubbles begin popping on top of the pancake and the underside is golden brown. Slide a thin, wide metal spatula under the pancake and gently flip.

7.     Cook an additional 3 minutes, or until the other side is gold brown as well.

8.     Remove pancake from skillet and put them on a plate, swirl side up.

9.     Before cooking the next batch of pancakes, wipe all cinnamon sugar filling from the griddle.

10. Drizzle cream cheese glaze on top of pancakes and serve warm.

Recipe adapted from No. 2 Pencil

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