Apple Crisp with Walnuts and Oats

Tags

apple, crumb, dessert, oat, walnut

This apple crisp is one of my favorite little desserts to throw together. Maybe you can make it for your Thanksgiving. Or save it and eat it all yourself!

Apple Crisp with Walnuts and Oats 

Topping:

• 1/2 cup flour
• 1/2 cup old fashioned rolled oats
• 1/2 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/3 cup cold unsalted butter, cut into small chunks
• 1/4 cup English walnuts

Apple Filling:

• 3-4 large tart apples, peeled and thinly sliced
• 3 tbsp butter, melted
• 3 tbsp flour
• 1 tbsp lemon juice
• 1/8 cup milk
• 1 tsp vanilla extract
• 1/4 cup brown sugar
• 1 tsp ground cinnamon

Preheat the oven to 375 degrees. In a bowl, combine the topping ingredients with a fork until it becomes crumb like. Set aside.

Place the apple slices in another bowl. Add in the butter, lemon juice, milk, and vanilla. Stir to coat. Sprinkle the dry ingredients over the apples. Stir again to incorporate the dry ingredients evenly. Spread the apple mixture evenly into a 8×8-inch baking dish. Sprinkle the topping evenly over the apples. Bake for 35 minutes or until golden brown and top is set. Serves 6 to 8.

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Apple Cider Caramels…. and Change….

Tags

apple, candy, caramels, cider, dessert, fresh, gluten free

Nothing ever stays the same. Even if you insist on standing still, the rest of the world continues to evolve and revolve around the sun. Some changes are good, some are bad, some are mix of both.

I am sure you have noticed I have been MIA from blogging for a good while. In short, my husband and I are in the process of divorcing. It has been difficult. I am trying to sort through my life, piece by piece.

One of the most consistent things in my life has been my continued passion for food. I haven’t been blogging but I have still been creating and cooking my own food. I have still been connecting with fellow foodies. My passion for food remains unchanged.

I have missed connecting with the blogging community. I have missed showing my readers my culinary discoveries. I have missed being pushed to continue creating and exploring the wide world of food. But I am back now!!!

This month I want to embrace the best of the fall season. The amazing fresh produce – apples, pumpkins, greens, and root vegetables. Today’s recipe is one I have been eyeing for a long time.

These caramels are a flavor explosion in your mouth, buttery smooth with a bright apple taste and little hints of salt at the finish.

Apple Cider Caramels (from The Smitten Kitchen Cookbook)

• 4 cups fresh apple cider
• 1/2 tsp ground cinnamon
• 2 tsp flaky sea salt
• 8 tbsp unsalted butter
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 tsp heavy cream
• Neutral oil for the knife

Boil the apple cider in a 3 to 4 quart saucepan over high heat until it is reduced to a dark thick syrup between 1/3 and 1/2 cup in volume. This takes about 35 to 40 minutes. Stir occasionally.

Meanwhile, line the bottom and sides of a square metal baking pan with parchment. Set aside. Stir the cinnamon and salt together in a small dish.

Remove the reduced cider from the head and stir in the butter, sugars, and heavy cream. Return the pot to medium-high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it.

Immediately remove caramel from heat, add the cinnamon-salt mixture, and give the caramel several stirs to distribute it evely. Pour the caramel into the prepared pan. Let it sit until cooled, about 2 hours. When the caramel is set, remove the caramels from the pan and use the well oiled knife to cut the caramel into 1 by 1 inch squares. Wrap each one in a 4 inch square of waxed paper, twisting the sides to close. Caramels with be soft at room temperature and firm in the fridge. Makes 64 caramels.

Thanks to Boyd’s Orchard for the fresh apple cider.

Apple Nut Coffee Cake

Tags

apple, cake, coffee, dessert, nut, pecan

This past weekend was cold and drippy. Freezing rain and 4 inches of snow blanketed our ground and did not seem to be going anywhere anytime soon. I comforted myself with a cup of coffee and a wedge of this delicious cake.

Apple Nut Coffee Cake (From Bunny’s Warm Oven)

Topping:

• 1 cup walnuts or pecans, coarsely chopped
• 1/3 cup firmly packed light brown sugar
• 1 tsp ground cinnamon

Filling:

• 1/3 cup all-purpose flour
• ¼ cup unsalted  butter, chilled
• 2 apples, peeled, cored, and coarsely chopped
• 2 tsp freshly squeezed lemon juice
• Zest of 1/2 a lemon

Batter:

• 1¾ cups all-purpose flour
• ¾ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup sour cream

Preheat oven to 350 degrees. Grease a 9 inch round springform pan.

In a small bowl, combine the nuts, brown sugar, and cinnamon. Stir well and set aside. Toss chopped pears in lemon juice and zest; set aside.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk together to mix well. Set aside.

In a small bowl, cut the cold butter into the flour with a fork until it makes a crumbly texture.

In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add the eggs, one at a time until well incorporated. Add the vanilla and mix again. Scrape the sides with a spatula as needed. With the mixer running slowly, add 1/2 of the flour. When it is just mixed in, add the sour cream. When the sour cream is incorporated, add the rest of the flour and mix until just blended. Spread 2/3 of the batter into the pan. Sprinkle the batter with the flour/butter filling. Add the apple mixture. Top with remaining cake batter and spread it over the apples. Sprinkle the topping mixture evenly over it all.

Bake for 60 minutes or until a toothpick comes out of the cake clean. Cool for 20 minutes then run a knife around the edge of the cake to loosen it from the pan. Remove the ring from the cake and allow to cool completely. You can serve it warm, though it will be more crumbly if you do. Serves 8.

Tapas Week Part 3: Apple Bites With Bacon and Jalapeno Cream Cheese

Tags

appetizer, apple, bacon, cream cheese, gluten free, jalapeno, tapas

Tapas week continues. This recipe may be the best so far. Normally my hubby thinks of these things as “fruity” but he thought these were “better than I thought.” He ate four of these pretty quickly so I think he really means they were amazing! I definitely will be making these again soon. Thanks to Climbing Grier Mountain for the recipe.

Other posts in this series:
Tapas Week Part 1: Wild Mushroom Pierogies

Tapas Week Part 2: Crispy Spicy Black Eyed Peas

Apple Bites with Bacon and Jalapeno Cream Cheese

• Servings: 2
• Time: 25 minutes
• Difficulty: easy
• Print

• 1 apple, cut into eight wedges
• 4 slices bacon, cut in half
• 4 oz cream cheese, room temperature
• 1 jalapeno, deseeded and diced (leave a bit of the membrane in for a spicier flavor)
• 8 toothpicks

Preheat oven to 350 degrees. In a bowl, combine the cream cheese and jalapenos. Slather a tablespoon of the cream cheese mixture onto one of the apple slices. Take a slice of bacon and wrap around the apple. Use the toothpicks to hold the bacon in place (they also make good little handles for eating these babies). Repeat the process with all 8 sliced of apple. Place on a baking sheet. Bake for 15 to 20 mintues or until the bacon is crispy. Serve immediately.

Spray a baking sheet with non-stick cooking spray. In a bowl, combine cream cheese and jalapenos.Take an apple wedge and place it on the far end of a bacon slice. Dollop a teaspoon of the jalapeno cream cheese on the side of the apple and then wrap the bacon around the apple. Use a toothpick to hold in place. Place on baking sheet. Repeat process until all apple wedges are complete. Bake for about 15 to 20 minutes or until bacon is crispy (I had to turn my broiler on to help crisp it up a bit). Serve immediately.

Brie, Ham, Apple Grilled Cheese with Whole Grain Mustard

Tags

apple, brie, fall, grilled cheese, ham, sandwich, whole grain mustard

I made these little sandwiches to accompany some Sketch-Free Broccoli Cheese Soup (recipe to follow). I love fresh apples but sometimes struggle to find savory ways to use them. Be sure to use a tart apple with a firm texture. You really want a punch of flavor and a good crunch when you bite into this delicious sandwich.

Brie, Ham, Apple Grilled Cheese with Whole Grain Mustard

• 4 slices good bread (think sourdough, etc)
• 4 ounces of sliced ham
• 4 ounces of sliced Brie
• 1/2 apple, thinly sliced
• 2 tbsp whole grain mustard
• Butter

Butter one side of each slice of bread. Place two slices of the bread, butter side down in a non-stick skillet. Layer each sandwich in this order – 2 oz ham, 2 oz brie, 1/4 apple, 1 tbsp whole grain mustard. Top each sandwich with the last slice of bread. Grill until browned on each side and the cheese is melted. Serves 2.

Sweet Potato, Turnip, and Apple Salad

Tags

apple, celery, fall, gluten free, raw, salad, sweet potato, vegetarian

A good friend of mine has been having troubles with headaches. She has decided that eating raw and all natural as much as possible may be a way to help decrease them. Initially my response was “what will you eat?!?” This recipe is proof that you can eat tasty food that is not cooked. The flavors are fresh, bright, and exciting. This recipe will become a regular in my salad rotation.  You really should try it!

Sweet Potato, Turnip, and Apple Salad

• 2 tbsp lemon juice
• 1 tbsp freshly grated ginger
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 small sweet potato, peeled and finely julienned
• 1 Granny Smith apple, cored and finely julienned
• 1 small turnip, peeled and finely julienned
• 1 tbsp toasted sesame seeds
• 1/8 cup packed fresh cilantro leaves

In a small bowl, whisk together lemon juice, ginger, oil, and honey. In another bowl, combine sweet potato, apple, turnips, sesame seeds, and cilantro. Drizzle dressing over salad and season with salt and pepper. Serves 4.

Apple Crunch Pie

Tags

apple, crunch, dessert, fall, pastry, pie, Southern

The cool, crisp air puts me in the mood for crisp apples and warm flavors. This apple pie is perfect for the fall. The fully in-season apples. The comforting cinnamon and nutmeg. My aunt’s favorite recipe, this pie embodies all the good things a pie should be.

Apple Crunch Pie

• 1 (9 inch) unbaked deep dish pie crust
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 7 Granny Smith apples – peeled, cored and sliced
• 1 tablespoon lemon juice
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Place rack in lowest position in oven. Heat oven to 450 degrees F.

To Make Topping: Combine 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter until crumbly. This could be done with a food processor.

To Make Filling: Toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg.

Layer apple slices in pie shell, higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.

Bake for 15 minutes on the 450 degrees. Reduce oven temperature to 350 degrees F and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving. Makes one 9 inch pie.

Cherry Apple Sorbet

Tags

apple, cherry, dessert, gluten free, sorbet

This sorbet is special for several reasons- 1) the micro bits of blended fruit add texture, 2) the rosemary adds a really nice subtle flavor, and 3) your have plenty of flavor without the added calories of ice cream. What a great way to get in your fruit!! 😀

One Year Ago: Hashbrown Casserole

Cherry Apple Sherbet (A variation of a recipe from Of Gates and Madeleines)

• 10 oz cherries, washed and pitted
• 1 apple, peeled and shredded
• 1/3 c. sugar
• 2 tbsp water
• Juice from 1/3rd of a lemon
• Small piece of lemon peel
• 1 small sprig of rosemary
• 1/4 c. milk

Combine all ingredients except milk in a medium saucepan and simmer over medium low heat for twenty to thirty minutes. Stir occasionally, don’t allow mixture to stick to the pan. Remove rosemary.

In a blender, puree mixture. Pulse in a food processor. The end product will have some texture. Add milk and blend. Spoon into a container and freeze for 24 hours.

Havarti and Apple Tarts

Tags

apple, dessert, havarti, pastry, tarts

I love these little tarts. They are a savory, sweet desserts that are easy to make and look like you have been slaving for hours. Which maybe you will if you decide to make the puff pastry from scratch (which one day I will). In case you don’t have all that time, these little tarts with their boxed pastry crust will certainly suffice.

Havarti and Apple Tarts (a variety of Bloghungry‘s recipe)

1 box (2 sheets) of puff pastry, thawed
1 green apple
1 Tbsp brown sugar
1 Tbsp butter
1/2 tsp cinnamon
8 thick slices of havarti

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a good-sized slice of havarti and 3 or 4 this slices of apple the middle of each of the 4 squares. Sprinkle apples with cinnamon and brown sugar and top with a pat of butter. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Tags

apple, cake, cinnamon, cream cheese icing, dessert, fall

I saw this recipe in the fall and I had forgotten about it until today when I was attempting to clean out my bookmarks. I have so many fantastic recipes to try that it overwhelms me a little. So many recipes, so little time…

Ok, maybe that it a little dramatic. But it is clear to me that my full time job it getting in the way of my culinary creations. If only I could figure out a way to pay for things and never work! Maybe one day…

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

(Gourmet Magazine October 2009)

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 stick unsalted butter, softened
• 1 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 1/2 cups unsweetened applesauce
• 1/2 cup pecans

Frosting:

• 5 oz cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1/4 teaspoon pure vanilla extract
• 1 cup confectioners sugar
• 1/2 teaspoon cinnamon

Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in pecans. Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan until completely cool.

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Slowly add confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of completely cooled cake.