Day 295: Slow Cooker Apples

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I made baked apples last week and even though they were good the recipe does need some fudging. This is the recipe that I more or less followed.

I added quick oats, tons more cinnamon, craisins and some chopped pecans I had on hand. As you can see in the photo, I forgot to add the cinnamon to the mixture, so I had to throw it on top of the apples.

The hubster and I felt that the quick oats (although tasty) sucked up the brown sugar and the sweetness from the apples. I tried to follow the quantities listed plus adding the extras and it barely filled four apples. Maybe I bored the centers too deep, but if you try the recipe I will advise you to make a little extra.

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We served our baked apples warm with some vanilla ice cream that we found in our deep freezer. It was a pretty good dessert, but I feel like our apples from last fall would have been much tastier. Maybe if we get more sweet apples from our trees I will try this recipe again.

Do you have a favorite baked apple recipe?
I have had them when they were baked with red hots candy. If you like cinnamon and sweetness then it would be a good choice for you.

Day 290: Pineapple Angel Cake {Recipe Revealed!!}

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Made myself some cake!
It’s not gluten free, sugar free or in any way healthy. Move along, healthy folk, this is for people who enjoy being fatties.

Ingredients
1 box angel food cake
1 can (20 oz.) crushed pineapple in its own juice

Directions
Throw everything in a bowl and combine well. Enjoy the awesome foaming.
Scrape/fold into a 9×13 pan and bake 350°F for 30-35 minutes.

I must admit that I ate most of the pan. My hubster was lucky to get a few pieces. The crushed pineapple is perfect in this cake mix because you get little juicy bits between bites of fluffy, moist angel food cake.

I ate cubes of Cheddar cheese with the cake and was surprised with the results. The sharp cheese mellowed the sweetness. I didn’t eat them in the same bite, rather I traded bites back and forth. I know it sounds weird but it was quite good.

—thank you, Pinterest—