Hi! This is Jeni from Bakerette here to share with you one of the best pies on this planet!

This Rhubarb Apple Pie with Walnut Crumb Topping reminds me so much of my grandma Potter who passed away in 1988. When spring came, she made so many deliciously wonderful rhubarb recipes and one of them was rhubarb apple pie. I only wish I had her recipe, but this one comes to a close second.

If you have rhubarb in your garden, you know it’s one of the first plants harvested; usually in mid-to-late spring in the Northern Hemisphere. Look for stalks that are firm, crisp and blemish free. If leaves are attached, look for leaves that are fresh and not wilted.

The combination of sweet Granny Smith apples and tart rhubarb make for a perfect dessert. It bakes up nicely with a sweet and rosy pink filling. Pull up a chair and eat a slice with me!

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Rhubarb Apple Pie with Crumb Topping

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Author Bakerette.com

Ingredients

• 1 1/4 pounds rhubarb about 3 1/2 cups trim root end and cut into 1/4-inch thick slices
• 1 cup granulated sugar
• 2 Granny Smith apples peeled, cored, and sliced 1/4-inch thick
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• Pinch of nutmeg
• 1/4 teaspoon salt
• 3 tablespoons flour
• 1 unbaked 10-inch pie shell

Crumb Topping

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 6 tablespoons cold butter cut into small pieces
• 1/3 cup chopped walnuts

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• In a large mixing bowl, toss together rhubarb, sugar, juice, and apples. Stir in cinnamon, nutmeg, salt, and 3 tablespoons of flour until well combined. Spoon mixture into prepared pie shell.
• Crumb Topping: In a small mixing bowl, mix together flour, salt, and brown sugar. With a pastry cutter, cut butter into flour mixture until it resembles coarse meal. Stir in walnuts and sprinkle topping evenly over rhubarb m ixture.
• Bake for 15 minutes, reduce heat to 375 degrees Fahrenheit and continue baking for 30 minutes more or until golden and bubbly. If necessary, place tinfoil around the edges if it starts getting too brown before it has finished baking. Remove from oven and let pie cool before serving; about 10 to 15 minutes. Slice and serve warm with vanilla ice cream or pour a little cream on top. It's delicious!

Recipe adapted from Cooking Light magazine, April 2012

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I’m a pig. Not a roll-in-the-mud kind of pig, but a I-can’t-get-enough-food kind of pig. I live to eat and there’s no reason I should have to live without cake. A therapist once told me the way to achieve inner contentment is to finish what I start. So far, I have finished off this gingerbread cake with chocolate ganache. I’m not talking finished “baking” this cake, I’m talking finished “eating” this cake. It was amazing.

Speaking of cake…I’ve never gotten the saying “you can’t have your cake and eat it to.” Seriously. What does that really mean? Why give me a piece of cake if you don’t want me to eat it? If I have a piece of cake, of COURSE I’m going to eat it. What do you think I’m going to do with it? Frame it? Okay, I got off on a tangent here…

This version of gingerbread cake is egg-free and dairy-free making it low-fat with only 0.4 grams of fat per serving (until you add the chocolate, of course). It is incredibly moist and flavored with blackstrap molasses, ground spices, and raisins. I’m not a huge fan of molasses. I mean, have you ever swiped a lick of it? Blech. It is so freaking strong! But mix it in with all of these luscious spices and it turns into a warm and comforting dessert!

I hope you enjoy this recipe and for more delicious dishes, visit Jen at Bakerette.com or on Facebook |Pinterest | Twitter | Google+ | Instagram

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Amish White Bread (dairy-free, egg-free, vegan, vegetarian)

Cafe Rio’s Veggie Tostada with Cilantro-Lime Rice and Black Beans (dairy-free, egg-free, vegan, vegetarian)

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Low-Fat Gingerbread Cake with Raisins

Course Dessert

Cuisine European

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 165kcal

Author Bakerette.com

Ingredients

• 1 3/4 cups water
• 3/4 cup sugar
• 1/2 cup raisins
• 2 teaspoons ground cinnamon
• 1 teaspoon ginger
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 cup blackstrap molasses
• 2 tablespoons milk substitute or water
• Chopped hazelnuts optional

For Ganache

• 16 ounces dark dairy-free chocolate coarsely chopped
• 1 can 15-ounces coconut milk (not lite varieties)
• 1/2 teaspoon vanilla

Instructions

• In a large saucepan, mix together the water, sugar, raisins, cinnamon, ginger, nutmeg, salt, and cloves. Bring to a boil and boil for 2 minutes. Remove from stove and place in the refrigerator or freezer to cool completely.
• Meanwhile, mix together the flour, soda, and baking powder. Add to the cooled raisin mixture. Mix in the molasses and milk. Pour into a 9 x 9-inch lightly greased pan. Bake at 350 degrees F for 30 minutes or untill a toothpick inserted into the center comes out clean. Remove and allow to cool completely before serving. Ice the entire cake with chocolate ganache, sprinkle with chopped hazelnuts, and serve.

For Ganache

• In a small saucepan over medium-high heat, warm up coconut milk until bubbles begin to appear around the edges of the pan and steam begins to rise. Pour the hot coconut milk over the chocolate and let sit for 5 minutes before stirring, then stir together until ganache is glossy and smooth (about 2 minutes). Add vanilla and continue stirring until well blended.

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 39g | Protein: 2.5g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 211mg | Fiber: 1.2g | Sugar: 19.6g

Recipe adapted from The Cancer Survivor’s Guide, p. 217

This amazing article has been shared with Whipperberry!

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Two weeks ago, I mentioned in a post that every week at the grocery store, I buy a 5 pound package of boneless skinless chicken breasts. I bake the whole package at one time, cut up the chicken and use it all week for lunches and dinners. It is a huge time saver for me and it also keeps me on track for eating healthy. You see, if I know I have some yummy chicken already cooked in fridge at home, it is easier to pass by those lousy fast food places!
Apparently, you loved this idea as well because I received so many emails asking how I bake my chicken and then how to use it to make quick meals. In response, I present to you my Chicken 5 – 5: how to turn 5 pounds of chicken into 5 quick and easy dinner recipes for a whole week of menus!

I use my juicy and flavorful cooked chicken breasts in so many different ways, often depending on my mood, but I thought it was important that I share with you my 5 favorite recipes to use my pre-baked chicken in! My recipe for the actual baked chicken breasts is at the bottom of this post, so just keep scrolling, just keep scrolling, just keep scrolling…..

Candied Pecan Chicken Salad

Grilled California Club Wraps

Chicken Cordon Bleu Casserole

Chicken Avocado and Bacon Pasta Salad

White Chicken Chili

Simple Baked Chicken Breasts
recipe by My Kitchen Escapades

5 pounds boneless skinless chicken breasts
1 lime (red wine vinegar can be substituted)
salt
pepper
garlic powder
onion powder
Instructions

1. Preheat oven to 425 degrees and grease a large cookie sheet that has edges.
2. Trim any fat from the chicken breasts and place them smooth side down on the cookie sheet. Squeeze half the lime over the top of all the chicken and then generously season with the salt, pepper, garlic and onion powder. Turn the chicken over and repeat the lime juice and seasonings with the other side.
3. Bake for 25 minutes, remove from the oven and allow to sit on the pan for at least 5 minutes before cutting into pieces. Pour a 1/4 C of very hot water in the bottom of the empty pan and use a wooden spoon to scrape up all the drippings off the bottom of the pan. Place chicken into an airtight container and pour the drippings over the top. Chicken stays good in the fridge for 10 days. Use in your favorite recipes!

This amazing post has been shared with Living Well Spending Less and Whipperberry.

The post Quick Chicken Meals appeared first on TGIF - This Grandma is Fun.

It’s pretty amazing how well these end up looking. I think you’ll be pretty impressed with your results and so will the people that receive these little beauties. Now, let’s get started!

Here’s What You Need:

• Fimo or Sculpey Clay in Various Valentine’s Day Colors ( I used two each of the white, light pink, fuchsia, and red.)
• Heart Cookie Cutter (Mine was roughly 2″ to 2.5″)
• Small Dish
• Rolling Pin
• Paint Brush
• Gold Paint (Optional)

Step 1: On a clean surface, get a chunk of each of the colors. Work the soft clay in you hands kneading it until it really starts to soften. Do this for each color you will be using.

Step 2: Roll these out into roughly 1/4″ to 1/2″ coils. These do not need to be exact.

Step 3: Stick all of the coils together to create a big coil of all the colors.

Step 4: Take both ends of the sculpting clay in both hands and twist the clay in opposite directions. It’ll be like your wringing it. Wring/twist the clay several times to incorporate the colors together.

Step 5: Now, make a ball out of the clay.

The amount of sculpting clay I used made a whole lot of hearts. It made about 12. The biggest recommendation while making these would be to make sure that you add extra white to your color combinations. The other colors can over power the white leaving you with a very monotone color effect.

Step 6: Take your rolling pin and roll out the clay to about a 1/4″ thickness.

Step 7: Using the heart cookie cutter, cut out a heart. Ball up you sculpting clay again, roll the clay out, and cut another heart untill you have used all of your clay.

Step 8: Take a small glass dish or bowl and lay the the heart over it and place this in the oven. Follow the baking direction on the packaging. Let cool.

Step 9: Once this has cooled, use the gold paint to paint the edges of the heart.

The color possibilities are endless, and I really like how each of these are unique.

This was a batch that I made using mostly the pink colors.

Have fun making these. These really are beautiful and mine will be going to various people. I will be sending these out in my Valentine’s Day card exchange as a little something special. The others my daughter will be gifting to her reading group friends.

Thank you as always, to the wonderful sisters from Made From Pinterest for having me. Have a wonderful Valentine’s Day and I hope it’s filled with lots of love… and hearts! Until next time.

If you like this project, check out these fun ones as well…

DIY String Art Valentine’s Day Cards

DIY Vanilla Heart Candle

DIY Vanilla Heart Candles

Candy Heart Arrows

Candy Heart Arrows

This awesome post has been shared with Home Stories A to Z and Living Well Spending Less.

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