Wednesday, October 16, 2013

Cinnamon Sugar Mini Apple Pies

Every now and then you need some external influence for your cooking.  That's probably why you're here looking up recipes on our blog. Welcome Friend!  Here at 2Brokebakers we also learn from others.  Especially the TV show The Chew.  If you haven't seen this lovely show, its time to start.  With a great set of hosts who hilariously banter and amazing recipes, its a sure win.  And thats where we got the idea for these Cinnamon Sugar Mini Apple Pies.  They're bite-sized and delicious and you'll have to walk away before you eat them all up single-handedly.

Start by peeling four Granny Smith Apples.

Cut the apples into some pieces.

 In a medium sauce pan add 2 tablespoons of butter.  Once melted add all the apple slices.

Add 1/2 cup sugar, 1 teaspoon cinnamon, the zest of 1 lemon and 1/8 cup flour.

Once cooked pull off the stove. Let sit.
On a floured surface lay a pre-made pie crust and cut out circles.  Do this with both pie crusts in the box.

Ashley's tip: We used a small bowl but a cookie cutter would also work.  Find what's available in the kitchen.  

Put a small amount of the apple mix on a crust. It's about a tablespoon of apple mix.

Fold over and use a fork to seal the edges together.

Flash fry in a pan of oil.  Once pulled out of the oil place on a paper towel.  After plotted dry, but not completely cold, place the mini apple pie into a container of cinnamon sugar mix  (1/2 sugar, 1 teaspoon cinnamon).

These are definitely better warm so consume immediately.  For a more tart flavor add the juice of the lemon as well.  For a sweeter flavor skip the lemon altogether.

Sunday, October 6, 2013

Barbara Ray's Pumpkin Bread

For this recipe, we decided to go vintage.  Using a recipe straight from the 60's.  And considering that it has survived into the next century, you know its got to be dang good.  And trust us, it is. Plus with October here and fall in full swing (well maybe not in Southern California), the time of year has come to obsess over pumpkin!  Pumpkin bread is pure autumn flavors and because fall is only around for a short time we better cash in now.  This super moist, throwback Homemade Pumpkin Bread recipe makes enough for everyone to share (it's less than $1.50 a loaf so literally enough bread for everyone)!

Ingredients needed: oil, eggs, water, canned pumpkin, flour, salt, nutmeg, baking soda, cinnamon, and sugar.  Simple and delicious.

Start by beating 4 eggs in a bowl.

Add 1 cup oil, 2/3 cup water and 2 cups of canned pumpkin puree.
Set this aside.

In a large bowl add 3 1/2 cup flour, 1 1/2 tsp salt, 1 tsp nutmeg, 2 tsp baking soda, 2 tsp cinnamon and 3 cups sugar.

Make a large well in the middle of the bowl.

Add in the pumpkin mixture.

Stir until dry ingredients are moistened.

Aubree's Note: If you like raisins and nuts then add them now. About 2 cups raisins and 1/2 cup chopped nuts (either walnuts or pecans).

This makes 3 loaves.  Grease and flour the pans.

Bake for about 50-60 mins at 350F.

Ashley's Tip: Check the bread around 50 minutes.  Then add time according to your oven. 

Homemade Pumpkin Bread. 

It's the best. 


1 Cup Oil
4 Eggs, beaten
2/3 Cup Water
2 Cup Canned Pumpkin
3 1/2 Cup Flour
1 1/2 Teaspoons Salt
1 Teaspoon Nutmeg
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
3 Cups Sugar

Pre-heat oven to 350F.
Combine oil, eggs, water and pumpkin.
In a separate bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
Make a well in dry ingredients.  Add pumpkin mixture.  Mix until dry ingredients are well moistened.
Grease and flour pans.
Bake for 50-60 minutes.

Monday, September 30, 2013

Double Dipped Rice Krispies Buckeyes

When it comes to baking, utilize your resources.  We had a box of Rice Krispies in the cupboard just lying around and we decided to not let them go to waste.  And from here the true creativity begins.  Instead of normal old (but still delicious) Rice Krispy Treats, we chose to combine two classics: Rice Krispies and Peanut Butter Buckeyes.  And ta-da! Double Dipped Rice Krispies Buckeyes.  Normal buckeyes are rich and you can only eat a couple at a time.  With the krispy rice in the beginning, these bite-sized treats take on a whole new dimension.  And become that more irresistible in the process.

The Double Dipped Rice Krispies Buckeyes require peanut butter, powdered sugar, vanilla extract, butter, rice krispies, semi sweet chocolate and paraffin wax.

Start by emptying one 18 ounce jar of peanut butter into a large bowl. Mix with 1/2 cup of softened butter. Add in a tablespoon of vanilla extract.

Mix in one pound of powdered sugar. 

Slowly add in 2 cups of rice krispies treats.  If you want more crunch add in more of the cereal. 

 Roll the mix into 1 inch balls.  Place onto a cookie sheet and then into the refrigerator for 10-15 minutes. 

Ashley's Tip: Rub butter onto your hands in order to prevent massive amounts of peanut butter sticking to your hands. 

While the peanut butter mix is in the refrigerator, heat the entire bag of semi sweet chocolate on medium heat in a small sauce pan.  Add 3-4 oz of paraffin wax.  Keep stirring to avoid overheating the chocolate.

Use tooth picks to dip the peanut butter balls.  Then place onto a cookie sheet.  To save on toothpicks pull them out after a couple of minutes and reuse them.

Aubree's Note: To add more chocolate flavor dip them twice. Wait for the chocolate to harden the first time before dipping them again.

These are still pretty rich so beware, however the recipe makes lots so be sure to share!


1 18oz jar of peanut butter
1/2 cup of softened butter
1 tablespoon vanilla extract
1 lb powdered sugar
2 cups rice krispies
1 bag semi sweet chocolate
3-4 ounces of paraffin wax

Beat peanut butter, butter, and vanilla extract in a large bowl.
Add powdered sugar and then slowly add in rice krispies.
Roll into balls and refrigerate for 10-15 minutes.
Melt chocolate and paraffin wax in a small sauce pan over medium heat.
Dip the peanut butter balls into the chocolate and let harden on a cookie sheet.
Dip a second time.

Tuesday, September 24, 2013

Maxine's Acini Di Pepe Salad

Summer may have come and gone, but the food can stay year round!  While the fall will bring wind and rain, we can enjoy the sides that made our hearts so happy on the old summer days.  In our opinion sides are sometimes the best part of some meals-- that's why we're sharing one of our absolute favorites.  This one-of -a-kind salad features a unique type of pasta, acini di pepe.  Maxine's Acini Di Pepe Salad is a cool, light, and fruity combination that's perfect to take on a picnic. The recipe yields plenty and holds well which means you can eat it later in the day, and the day after, and the day after that. We always do!

Start by cooking a box of acini di pepe per the instructions on the box.

Drain the pasta and rinse with cold water.

In a medium sauce pan combine 1 beaten egg yoke, 3/4 cup sugar, 3/4 cup pineapple juice plus 2 tablespoons pineapple juice and 1 tablespoon all purpose flour.

Cook over medium heat, stirring consistently, until thickened.  Poor over pasta, mix well and then cool completely.  Leave it in the refrigerator and come back to it later.

Ashley's Tip: Use the pineapple juice drained from one of the cans of pineapples that you will need later in the recipe. 

Drain one 8oz can of pineapple tidbits.

Drain one 8oz can of crushed pineapples.

Combine all the pineapples into the pasta mix. Next add in one 8oz container of cool whip and 2 cups of miniature marshmallows.

Last add in one drained 8oz can of mandarin oranges.

Aubree's Note: Grapes cut in half also are super good in this recipe!  However our family friend Maxine's original recipe did not call for the grapes so it's really up to you. 

Our mom has been cooking this recipe for years, it's truly one of our favorite go-to's.  Hopefully you enjoy this cold salad!

1 14.5oz pkg of acini di pepe pasta
1 egg yoke beaten
1/2 cup sugar
1 tablespoon all purpose flour
3/4 cup plus 2 tablespoon pineapple juice
1 can 8oz crushed pineapple drained
1 can 8oz pineapple tidbits drained
1 can mandarin oranges drained
1 8oz carton cool whip
2 cups miniature marsh mellows

Cook pasta according to the box.  Drain and rinse with cold water.
Combine egg, sugar, flour and pineapple juice in a medium sauce pan over medium heat.  Stir continuously until thickened.  Mix into pasta. Cool completely.
Mix in all pineapples, cool whip and marshmallows,
Drain mandarin oranges and combine.

Friday, July 5, 2013

Chocolate Covered Frozen Bananas

So basically its been super hot lately.  And with that, our need for dessert goes from warm gooey cakes to cold and icy delights.  We decided to create our own version of Trader Joe's Gone Bananas, which are delicious little bite sized  frozen banana chips and chocolate. These Chocolate Covered Frozen Bananas are ridiculously simple with only 2 ingredients. Plus even more importantly, Ashley recently got herself a new camera.  One that makes taking pictures of our kitchen creations even more enticing.  So you can be sure that there will be plenty of recipes to come soon!

There are really two ingredients needed.  Bananas and chocolate. 

Start by slicing bananas into small pieces.

Place the slices onto a lined cookie sheet and freeze for 10 mins.

 Meanwhile heat the chocolate in a saucepan over low heat.

Add a small piece of paraffin wax into the saucepan.  Continue stirring until completely melted.

Ashley's Tip: The more wax you use the thinner the chocolate.  If you want the bananas to be covered in a thicker layer of chocolate use less wax.

Use a toothpick to dip the bananas in the chocolate.

Aubree's Note: if the bananas get soft and the toothpicks fall out put them back into the freezer for a few minutes.

Once they are dipped put them back onto the sheet and into the freezer.  Now the patience has to occur--it takes about 30-40 minutes for the bananas to completely freeze.

Super quick and easy, these go even faster with more hands.  Also if you have other fruit laying around the house the chocolate is perfect to cover strawberries and such. 


4 Bananas
1 bag of semi sweet chocolate chips
1 oz parrafin wax

Slice the bananas.  Freeze for 10 minutes.
Melt chocolate in saucepan over medium to low heat.  Add wax.
Use toothpick to dip bananas in chocolate.  Place on cookie sheet.
Freeze for 30-40 minutes.