Sweet Tooth Cravings

FRESH PEACH PIE

Easy macaron recipe for beginners

No-Bake Nutella Cheesecake

GIANT VEGAN BIRTHDAY CAKE COOKIES

Turtle Cheesecake

Pretzel S’mores Bites

Pumpkin Chocolate Chip Bread

Mini Apple Crisps

Ingredients
Crumb Topping:
1 cup quick-cooking oats
1 cup flour
1 cup brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup cold butter cubed
Mini Apple Crisps:
8 cups peeled, diced tart apples (granny smith)
1/2 cup granulated sugar
1/2 cup brown sugar
1 tbsp flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
Instructions
Crumb Topping:
Put quick-cooking oats, flour, brown sugar, baking powder, and baking soda in a bowl and stir to combine.
Add cold, cubed butter. Stir to coat. Use a pastry blender to cut the butter. Set aside.
Mini Apple Crisps:
Put peeled, diced, tart apples in a bowl. Add granulated sugar, brown sugar, flour, ground cinnamon, and ground nutmeg. Stir to coat.
Divide coated apples between baking cups lined up in a large rimmed baking sheet.
Top the mini apple crisps with the crumb topping.
Cool, cover, and store in the fridge until ready to serve. Unwrap and warm the mini apple crisps before serving.

Optional: Drizzle with caramel sauce and serve with vanilla ice cream or whipped cream.

Halloween Candy Bar Pretzel Bites

Ingredients
40 square pretzels
20 mini candy bars
3/4 cup white candy coating
1 tbsp sprinkles
Instructions
Spread 20 pretzels out on a rimmed baking sheet in a single layer and top with the mini candy bars.

Bake at 300˚F for about 3 minutes to soften the candy bars.

Press an additional pretzel into the softened chocolate of the candy bars.

Melt the vanilla candy coating according to the instructions on the package.

Dip the candy bar pretzel bites in the candy coating, place on parchment paper or a silicone mat and top with sprinkles.

Allow the candy coating to harden. Store in an airtight container.