Lazy Mom's blog

Desserts

Apple crumble squares

Apple crumble coffee cake

“I’m so glad I live in a world where there are Octobers.”
― L.M. MontgomeryAnne of Green Gables

As my favourite book character, Anne , me too I believe that October is a beautiful month, full of it’s own colours and flavours! And every October I rediscover my passion for baking and home making, and this year is no different. After months of lack of inspiration in the kitchen department and the days too hot to cook, I’m back to regular meal planning every week, recipe inventing and baking from scratch using seasonal fruits.

So these apple crumble squares are a variation of a classical Polish apple cake called Sharlotka, that my grandmother used to make every fall, but it’s a bit healthier and more crunchy then the original version. Also, when I say it’s apple crumble, it means that the crumble is actually made with apples in it! So more texture and crunch and definitely lot’s of taste!

apple crumble coffee cake

What you’ll need;

For the apple oat crumble:

    • 5 big apples
    • 1 cup of oats
    • 1 tablespoon flour
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 1/2 cup brown sugar

For the cake:

  • pinch salt
  • 2 1/2 cups flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1 cup canola oil

For decoration: 1/2 cup melted butterscotch chocolate

 

Mix together all the dry ingredient of the cake, and then add the milk and the oil. Stir until well blended. Pour in the baking sheet, set aside.

Cut apples in small cubes. Mix well with oats, cinnamons, brown sugar, vanilla extract and flour. Pour on top of the cake mixture, and bake for around 40 minutes on 350 F.

Once the cake is ready, let it cool down before adding the melted butterscotch chocolate. My trick is to melt it slowly in the microwave ( setting it on 10 seconds, stirring, heating for 10 seconds again and stirring some more until completely melted) And then I use a small zip back, I pour the melted chocolate inside, cut a corner and decorate my coffee cake.

apple crumble coffee cake apple crumble coffee cake

apple crumble coffee cake

This cake is even better with a spoonful of vanilla ice cream, served warm on a cold and chilly afternoon!

 

Pumpkin cheesecake brownies

 

pumpkin cheesecake brownies

Like every fall, pumpkin spice everything takes over the world, and I couldn’t help but share this amazing Pumpkin Cheesecake Brownie recipe with you, along side a group of my favorite blogging friends! From pull apart pumpkin cinnamon rolls, to a healthy pumpkin spice snack, we got you covered! You’ll find all the recipes at the end of this post!

Coming back to my Pumpkin cheesecake brownies: they have been on repeat in here since late summer! It’s a perfect dessert for both pumpkin-everything-lovers, as the more reserved, only falling for chocolate types ( like my younger daughter).

Also, and that’s a big plus in my opinion, it’s super easy recipe, that you can whip up on a weekday afternoon! Even with kids around! Actually, let them help! And by help, I mean let them lick all the spoons!

pumpkin cheesecake brownies

What you’ll need:

  • brownie base ( you can do your brownies from scratch using your favourite recipe, or make a box brownies, like I did! ) 
  • 2/3 cup pumpkin pie filling 
  • 1 egg
  • 2 packages of cream cheese
  • 1/3 cup brown sugar
  • 1\4 cup chocolate chips 

Prepare a brownie base, don’t bake it yet.

Mix the soften cream cheese with pumpkin pie filling, brown sugar and one egg. Mix it all together well, and pour over the brownie base. Now bake for around 35 to 45 minuets on 350F. Don’t over bake!

Once the Pumpkin Cheesecake Brownie is cooled down, melt your chocolate chips, and pour them over ; I usually use a small zip bag with a tiny hole, to get a thin layer.

Serve and enjoy! Jut be carful not to eat them all at once! They disappear very fast!

pumpkin cheesecake brownies

pumpkin cheesecake brownies

pumpkin cheesecake brownies

And now, grab yourself a nice cup of pumpkin spice latte and go check these amazing recipes freshly posted by my dear friends! I can’t wait to try these pumpkin and ricotta stiffed shells and the French toast over the weekend! Not to mention the Pumpkin cinnamon rolls!

amazing pumpkin recipes round up!

Here are 6 more delicious pumpkin recipes!

Pumpkin And Ricotta Stuffed Shells – Motherhood in Stilettos

Pumpkin Spice French Toast – Amidst The Chaos

Slow Cooker Pumpkin Cinnamon Rolls – Mom Wife Foodie

Mini Pumpkin Pies – Honeysuckle Blog

Pumpkin Bread With Brown Sugar Topping – Mom Beyond Mom

No-Bake Protein Pumpkin Apple Pie Bites – The Mother Overload

Apple & peach chunky compote

Every year, as soon as the days start feeling as bit chillier and the fall starts peaking inn, we go apple picking with the family! And every year we end up with way too many apples! So this year, I decided to make something more than just a cake, something that I could pop in the fridge, something easy to make and of course delicious. I had some peaches on hand too, so here’s what I came up with: Chunky Apple and peach compote. With a subtile hint of vanilla, and a little bit of texture it’s the perfect accompaniment to your morning toast. And it;s even more amazing paired with some vanilla yoghurt and granola. Because mornings are just so much better when they start with an Apple and Peach comte parfait!

Here”s all you need:

  • 5 big apples
  • 4 large peaches
  • 1 teaspoon vanilla essence
  • 3 table spoons brown sugar

Cut all the fruits in small cubes. Place them in a medium pan, add vanilla essence, brown sugar, and give it a stir. Cook over medium heat, occasionally steering doer around 10 minutes. Then turn down the heat, and cook for around 20 minutes on low heat.

Let it cool, and place in a closed container. You can keep it for up to two weeks in the fridge. Try it over fresh bread with butter or over a raisin brad toast! It’s so delicious!

 apple & peach compote

Or you can make a parfait! Because nothing say’s “have a great day” better than Parfait! And coffee of course, let’s not forget about coffee!

This apple & peach compote is just amazing served as a parfait and soo good on toast too! And it's so easy to make!

Apple & peach compote parfait:

Pour a bit of apple and peach compote in to glasses, add yoghurt, granola, and top it with some more compote!

This apple & peach compote is just amazing served as a parfait and soo good on toast too! And it's so easy to make!

This apple & peach compote is just amazing served as a parfait and soo good on toast too! And it's so easy to make!

This apple & peach compote is just amazing served as a parfait and soo good on toast too! And it's so easy to make!

So next time you’re going apple picking, and it seems like you have way too many apples, don’t worry, grab some peaches and make this apple and peach chunky compote instead!

No churn mango ice cream

mango no churn ice cream

Clearly I’m obsessed with home made ice cream, there’s no doubt about that! Summer days are just better with ice cream around. And there’s no doubt that these mango no churn ice cream are so much better then the store bought one!

I remember the very first time I tried mango ice cream in the local farmers market, and it’s particular sweet and tangy taste has enchanted me ever since. Now this simple home made version, is both sweet and creamy and tangy, all at the same time. And in my opinion so mush taster!

And the best part is that a toddler can make them, because they are just so easy to make! My  two daughters love making these home made ice cream with me, they do all the mashing and mixing and of course, all the tasting!

mango no churn ice cream

mango no churn ice cream

Ingredients needed:

  • 2 ripe mango’s
  • 1 lime
  • 1 cup of whipped cram
  • 1 cup of condensed milk

Cut mangoes in pieces and then mash them in to a smooth puree. Add a juice from one lime ( or more if you prefer your ice cream more sour) . Pour over the condensed milk, and mix together well. Add slowly whipped the cream. Now pour it all in to a dish and let it freeze over night. No need for covering it, unless yo want to store it in the freezer for weeks; though they never last over 3 days in my home!

mango no churn ice cream

So next time when you’re doing groceries and asking yourself if you should buy a package of that pricey Italian gelato, just skip it and go get some ripe fruits, whipping cream and condensed milk instead. You’ll see that whipping up ice cream is so much easier then it seems! And I’m sure your family will love these mango no churn ice cream it as much as mine does!

Strawberry rhubarb no churn ice cream

Strawberry rhubarb ice cream

My favourite season is finally here: fresh strawberries and rhubarb growing in my garden! So to celebrate it,  I came up with a perfect recipe for you: a no churn, 4 ingredient Strawberry Rhubarb Ice Cream- and one of the best ice cream I ever had to be honest! And with the rhubarb season being so short, this treat is really one of a kind!

If you follow my blog for awhile, then you know that last year I discovered no churn ice cream, and I tried several different recipes, but I think that with this one I have reached ice cream perfection!

strawberry rhubarb ice cream

All you need:

  • 1 Cup of rhubarb ( approximately 3 rhubarb sticks)
  • 1 cup of fresh strawberries
  • 1 can of condescended milk
  • 2 cups of whipped cream

Start with whipping your cream , and set it aside. Peel rhubarb, and then cut it in small pieces, put in a bowl, sprinkle with a teaspoon of sugar, and microwave for around 40 seconds. Then using a hand mixer, mix it with strawberries, until all is liquid. Now combine the strawberry-rhubarb mixture with condescended milk, and mix it well together. Then add slowly whipped cream, and mix it gently with a spoon until all is well mixed. Pour in to a glass dish, or a baking pan, and freeze for around 4 to 6 hours.

strawberry rhubarb ice cream

strawberry rhubarb ice cream

I usually make more than two dishes, and then we eat ice cream in our garden every day! These ice cream are so much better than the store-bought, and so much more economic too!

Just remember to take this ice cream out of the freezer around 5-to 10 minutes prior to serve, as it’ll be much easier to scoop.

strawberry rhubarb ice cream

strawberry rhubarb ice cream

strawberry rhubarb ice cream

And of course both daughters love this new season of fresh fruit and home made ice cream, and they already ask me to make more! Now, what new flavour should I make?

 

Nutella banana granola bars

nutella-banana granola bars

Every spring I wake up one day, and decide it’s enough: enough of artificial sugar, enough of comfort food on repeat, and enough of store-bought snacs! And this year is no different: last week, when the sun have finally appeared, an first tiny leaves started blooming, I realized it’s time to get back on track, and my first decision was to make these healthy and delicious, Nutella and banana granola bars! Now, I know what you must be thinking now: Nutella isn’t really healthy! Well, I’m just using a tiny bit of it, and believe me, it makes all the difference in the world!

And I just love having these on hand, they are really filling so they stop me from over smacking too!

Also, these granola bars are full of chia seeds and oats and have zero added sugar or fat! And of course, if you’d like them to be 100% sugar free, just skip the Nutella !

nutella-banana granola bars

All you need:

2 ripe bananas
1 cup oat meal
1/2 cup chia seeds
1/4 cup nutella
1 table spoon coca powder

Mix it all well together, and pour over a baking sheet covered with wax baking paper. Bake for around 15 minutes on 350 F, and let cool completely. Once cooled down, you can add a bit of Nutella “icing”on top!( I usually put a spoon in a small zip bag, cut off the top, and then decorate it as if it was a cake!

They are perfect to freeze for later, eat on the go, or wrap up as a little gift. Or even as an easy breakfasts for those busy mornings! And my kids kept asking for more!

nutella-banana granola bars

nutella banana granola bars

nutella banana granola bars

This recipe is for around 10 bars, so I suggest you making a double batch, you’ll thank me later! You can even add chocolate chips, nuts or dried cranberries! Enjoy!

Healthy and easy nutella and banana granola bars

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