Rowan's Apple Cinnamon Bake

If there is ever a perfect time for this recipe, it is now. Warm, sweet comfort food. It all started with a little idea to make some dessert with my daughter Rowan trying to use things we already had in our house. This recipe is probably one of the best yet. Rowan didn’t want to make apple crisp or apple pie, so we came up with this. And of course we had to name it after her!

I only snapped a quick pic of the finished product for my IG story and then y’all wanted the recipe. You didn’t even know it was good yet but we ate the entire pie plate of it 😂 So naturally, I needed to make it again so I could “take photos” of the steps to post the recipe. See what I did there? Haha we nearly ate the entire thing again.

This would be great for breakfast too or even yummy to double and make in a casserole dish for a cookout.

INGREDIENTS:

1 tube cinnamon rolls

1 jumbo honey crisp apple or 2 medium sized ones

1/4 tsp nutmeg

1 Tbsp water

1 Tbsp brown sugar + 1/3 cup brown sugar

5 Tbsp butter

DIRECTIONS:

1.) Preheat oven to 350 degrees. Grease pie plate with cooking spray.

2.) Core, cut, and peel apple. Dice into small pieces. Place in a small microwaveable dish. Add the 1 Tbsp brown sugar and 1 Tbsp water, coat apples. Cover with syran wrap and cook for 3 minutes to soften them. Drain excess liquid.

3.) Cut cinnamon rolls into pieces and spread evenly into pie plate.

4.) Add cooked apples to the top of cinnamon roll pieces.

5.) Melt the butter and 1/3 cup brown sugar in the microwave for 40 seconds or until melted. Spread evenly over apples and cinnamon rolls.

6.) Bake at 350 degrees for 28-30 minutes or until golden brown. Remove from oven and allow to cool for a few minutes.

7.) Take frosting from the cinnamon rolls and heat in microwave for 20 seconds. Drizzle over the apple bake.

8.) Serve warm and enjoy!

Keto-Friendly Cheeseburger Soup

Soup season is here! And so is the season where I try to throw random things in a pot to re-create my favorite indulgences and make them healthy. Haha. Haven’t you seen the meme that says “If cauliflower can become pizza, you my dear can be anything?” 😂

I am not a nutritionist and this is probably not 100% keto but it is definitely a lighter version than the regular cheeseburger soup! Let me know what you think and if you make any changes to it!! XO

RECIPE:

32 oz beef broth

1 lb ground beef-browned and drained

1/2 package of bacon, cooked and chopped

7-10 mini dill pickles-chopped (can use any pickle, use as desired)

1/2 can petite diced tomatoes

1 small head of cauliflower, cooked and chopped into bit size pieces

1 small yellow onion, sautéed

3/4 block cream cheese

2 cups shredded cheddar cheese

1/4 cup milk (can omit and just add broth from soup)

1 Tbsp minced garlic

salt and pepper to taste

4 Tbsp butter

COOKING INSTRUCTIONS:

1.) Brown beef in a soup pot, drain excess grease. Sauté onion with beef until soft and add in minced garlic and 2 tbs butter.

2.) Cut up cauliflower and boil until fork tender. Drain and add to beef mixture. Add in beef broth.

3.) Add in tomatoes. 1/2 of your cooked and chopped bacon. (If you want crispy bacon, add it to the top of your soup when you serve it.) Or forget about it in the microwave and find in a few days later. Hahaha

4.) Make your cheese sauce by adding cream cheese, butter, shredded cheese and thin with milk or use beef broth from your soup pot. Once it is all melted together, slowly whisk it into your soup until blended. Salt and pepper to taste.

5.) Simmer until warm and serve!