Apple Pie Roses

apple pie roses
So I saw this really fun video circulating on Facebook a few weeks ago and like everyone else, it gave me the confidence to try it out myself! These little roses are so much fun to make and they are so beautiful! I thought they’d make an excellent special occasion type dessert. I did the recipe exactly like the video said and I was pleased with the process but not really the results. I mean, they’re okay, but they are definitely prettier than they are tasty. And I honestly think that’s the point. It was a super fun and easy “cooking craft” to do with Olive and so I’ll give it points for that because not every baking recipe is truly kid-accessible. But I decided to alter the recipe to be as delicious as it is beautiful. Here’s a couple problems the original recipe has:

1. The bake time is long and the thin apple slices burn on top, so we cover them during part of baking.
2.They stick like dadgum superglue to the muffin pan and get ripped apart when you take them out, therefore…
3. I fixed that by removing them from the pan while they were still super hot, but…
4. There’s the problem with eating super-baked tiny shreds of apple peel. It gives it that rose look, however…
5. The apple peel feels like tough strings in your mouth. Not really two adjectives you want for your baked goods.
6. The apples snap in half from the original recipe, so I fixed that by soaking them in hot lemon water instead of cold.
7. They just fall flat, taste-wise, so I added a bit of scrumptiousness into the filling along with the apple slices by adding cinnamon roll type flavors.
8. Also, I’m a pie crust junkie, so I switched to pie crust instead of puff pastry and it was indeed more delicious, but…
9. The falling apartness was magnified with the pie crust, so you fix that once and for all by…
10. Using greased muffin liners to bake these babies in. Voila. Most of the problems solved.

So my suggestion for the final round of 100% deliciousness is to peel the apples. How to fix the “but they don’t look like a rose, anymore!” problem? Add a couple drops of red food coloring to the warm water while the apples soak, OR pomegranate or cranberry juice and BOOM! Red roses. I didn’t do this for my final pics because everyone in my house was getting rather sick of eating these tiny apple roses, BUT I did color some apple slices in pomegranate juice and they were BEAUTIFUL. So I’ll try them like that again and make a special Christmas rose wreath edition of this recipe for those who care. Which I think might be 5 people, total. In any case, I present to you:
apple roses Apple Rose

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Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies3
Hello there! This is a delightful little cookie that takes no time at all to make and is so much fun for little helpers! I had this idea a while back whenever I saw powdered peanut butter in the grocery store and have wanted to try it out. It took a little tweaking, but I loved the texture of the cookie itself. One word of advice: don’t use jelly! I know, I know, it’s a riff off of peanut butter jelly sandwiches, but use something a little thicker like a jam or preserve. I used grape jelly because it’s iconic and it really ran out of the cookies more than I would have liked. This did not stop them from being utterly addicting; it just kept them from looking super pretty.

Thumbprint cookies have always been a favorite of mine and this version is so fun and really makes you feel like a kid again. With Thanksgiving and Christmas around the corner, I think this would be a great recipe to have for a cookie exchange! Drizzle it with a bit of white or dark chocolate to make it even more fancy! Enjoy!

Peanut Butter and Jelly Thumbprint Cookies2

Peanut Butter and Jelly Thumbprint Cookies


makes about 2 dozen

1 cup salted butter, softened
½ cup confectioners’ (powdered) sugar, plus ¼ cup more for dusting
2 teaspoons pure vanilla extract
¼ tsp salt
1 1/4 cups all purpose flour
1 cup peanut butter powder

about 1/2 cup fruit preserves or jam

Preheat oven to 325°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed. Pick up the baby, who has been crying at your knee for the past ten minutes and hold her while you try to measure out peanut butter powder. Let her sneeze into it. Do everything with one arm tied behind your back. Switch to low and gently mix in flour and peanut butter powder, just until combined.

Roll tablespoonfuls of dough into 1-inch balls. Create some interest by making some pea-sized and some into the shape of a carrot. Pretend to eat them, but then actually do. Place dough balls on parchment lined baking sheets. Press down the center of each ball with your thumb, making a slight depression, or a hole clean through to where you can see the bottom of the baking sheet.

Fill cookie centers with a teaspoonful of preserves and be sure to lick the spoon between each cookie. Makes it better. Bake 12-15 minutes or until golden brown and puffy, but take care not to over-bake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.

When cookies are completely cooled, eat seven or eight with a glass of milk while singing every song you know in your best cat voice. Cookies can be kept in airtight container at room temp for a few days. Emphasis on “can.”

*recipe adapted from Chew Out Loud

Peanut Butter and Jelly Thumbprint Cookies