Posts Tagged ‘apples’
My dad is not only the master pancakes, but also of pies. So today I am sharing with you his apple pie, complete with his little tips for getting the crust just right! Brushing the bottom crust with a little egg helps it not get too soggy from all the apples, brushing the top crust with milk helps it to not dry out and burn, and then the use of cornstarch instead of flour helps the filling set and prevents it from flowing out like hot lava.
I’ve actually been sitting on this recipe for awhile (we made this together during the winter holidays), but thankfully pictures don’t grow mold or turn stale. In fact, looking at this picture makes me want to whip up a fresh pie. After all, apple pies can be appreciated year round.
Makes 1 pie
Pie Crust (for a double crust pie)
3 lb. favorite baking apples, peeled, cored and uniformly 1/4-inch sliced (I used a peeler/corer/slicer)
3/4 cup sugar
4-1/2 Tbsp cornstarch
1 Tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp salt
1 egg lightly beaten, for brushing the bottom crust
2 Tbsp unsalted butter, diced
Milk, for brushing the top crust
Sugar and cinnamon, for sprinkling
- Preheat oven to 425 degrees.
- In a large bowl combine the apples, sugar, cornstarch, lemon juice, salt, nutmeg and cinnamon. Give everything a toss and let stand for 15 minutes, stirring a few times.
- Meanwhile roll out your pie crusts. Fit one into the you pie pan and brush with beaten egg.
- Fill the crust with the apple mixture. Scatter the butter over the top of the apples. Cover the top with the second crust and gently fold the overhang underneath the bottom crust so that the overhang is now between the pie pan and the bottom crust, creating a good seal. Make a decorative edge, if you like.
- Lightly brush with milk and sprinkle with sugar and cinnamon. Cut a few slits in the top to let steam escape.
- Position a rack in the lower third of the oven. Cover the edges of the pie with foil or a pie crust shield. Bake the pie for 30 minutes at 425 degrees. Reduce the heat to 350 degrees and bake another 30 to 45 minutes, until the crust is richly browned and the filling has begun to bubble.
- Cool completely on a cooling rack, 3-4 hours, before slicing and serving.
Source: Adapted from Joy of Cooking.
Weekday breakfasts are always a challenge, as many of you have heard me complain about before. Everyday I say I am going to put forth more effort than just tipping the top of a cereal box over a bowl, but most of the time it fails and I end up cooing breakfast for dinner instead. But these parfaits may provide that extra motivation to turn the heat on in the morning. This is a relatively quick parfait to make as you can have the crumble baking, the apples simmering, and the quinoa cooking all at the same time. They are also great prepared a head of time (such as the night before), just assemble when ready to eat. An even better thing about this parfait, is that even non-quinoa lovers will enjoy it. The quinoa is flavored with cinnamon and then hidden between layers of syrupy apples, tangy vanilla Greek yogurt, and crunchy oat crumbles. It’s a protein sneak attack!
One year ago: Beef with Barley Soup
CINNAMON APPLE QUINOA PARFAITS
1/2 cup rolled oats
1 Tbsp coconut oil, melted
2 tsp granulated sugar
1 tsp ground cinnamon
1 Tbsp finely chopped walnuts (optional)
CINNAMON APPLE COMPOTE
4 apples, peeled, cored, and coarsely chopped
1 tsp cinnamon
1 tsp vanilla extract
1 Tbsp sugar
1-2 Tbsp water + more, if needed
1 cup uncooked quinoa
1-1/2 tsp cinnamon
2 cups nonfat vanilla Greek yogurt (such as 0% vanilla Chobani)
- Preheat oven to 350.
- Combine all ingredients for the crumble in a small bowl. Spread evenly on a baking sheet and bake until golden brown, about 7-10 minutes. Set aside to cool.
- Meanwhile, in a medium saucepan over medium heat, combine all ingredients for the apple compote, mixing well. Bring to a boil and reduce heat to low. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes. Add more water if needed in the cooking process. Take off heat and let cool completely.
- Meanwhile, cook quinoa according to package directions. Stir in cinnamon. Set aside to cool.
- To assemble, spoon 1/4 cup yogurt in bottom of a bowl, 1/4 cup quinoa, 1/4 cup cinnamon apple compote into each of 4 bowls. Repeat the layering and top with oat crumble.
Source: Prevention RD
Over the holidays, I got to cook for Luke for the very first time. So today I am sharing my first ever baby food recipe. And to add to the list of firsts, it was his first taste of chicken! This little man eats everything from tofu and salmon, to kale and beets so I was pretty sure these baby chicken fingers would not be turned down.
Look at that happy carnivorous face! Even though these were made for tiny hands (to mash up and destroy before eating evidently), Kate and I enjoyed a couple ourselves. Shh! Don’t tell Luke. But the recipe made so many that he will be happily eating these for awhile. It’s like I am still feeding him without actually being in Boston.
Baby chicken fingers with apple – Luke tested and Kate approved! P.S. I will be posting more pictures of this adorable munchkin in a few days.
Two years ago: Homemade Vanilla Extract
BABY CHICKEN FINGERS WITH APPLE
Makes about 4 dozen
16 oz. ground chicken
2 medium carrots
2 medium apples
1 garlic clove
1 small onion
1 egg yolk, beaten
1/2 cup fresh breadcrumbs
Pinch crushed, dried thyme
Pinch freshly ground black pepper
- Preheat oven to 450 degrees.
- Peel and grate the carrot, apple, garlic and onion (made easy with a food processor fitted with a shredding disk).
- Place into a mixing bowl, along with the ground chicken.
- Add the beaten egg yolk, breadcrumbs, thyme and black pepper. Mix well.
- Take small balls of the mixture and roll into 48 little “sausages”. About 2 inches by 1/2 inch.
- Place on a pan without them touching and bake for 10 mins on each side. Allow to cool.
- Serve, or store some in the freezer for future use.
Source: Adapted slightly from Homemade Baby Food Recipes.
Apple pie is awesome. And recently I discovered that pecan pie is fantastic. But what about apple AND pecan pie? I decided to make this ultimate combination for my brother’s birthday pie after making him turkey sloppy joes. Because like me, he would rather fruit than chocolate for dessert.
Am I a great sister or what? Oh and the pie was pretty spectacular. The crunchy bits of pecan were a great addition. Not to mention the pecan crumble topping which then got a big scoop of ice cream plopped on top. I don’t think apple pie could get any better than this.
One year ago: German Pancakes
Two years ago: Chocolate Gingerbread Sandwich Cookies
APPLE PECAN PIE
1 refrigerated pie crust
5 medium-sized apples, cored, peeled, and sliced
1 tsp lemon juice
1-1/2 tsp vanilla extract
3/4 cup pecans, coarsely chopped
1/4 cup light brown sugar
1/4 cup sugar
4 tsp ground cinnamon
1 Tbsp cornstarch
1/2 cup all-purpose flour
2/3 cup pecans, chopped
1/4 cup sugar
6 Tbsp unsalted butter, cold and cut into 1” squares
- Preheat the oven to 350 degrees.
- Roll out the dough and transfer it to a 9-inch deep-dish pie pan. Trim the excess dough hanging off the sides of the pan. Using your fore-finger and thumb, crimp the sides of the dough.
- Place the pie pan in the refrigerator while you make the filling. Place the sliced apples in a large bowl. Pour the lemon juice and vanilla extract on top and toss to coat the apples. In a small bowl, whisk together the pecans, brown sugar, sugar, cinnamon, and cornstarch. Add the pecan mixture to the sliced apples and toss to combine.
- Remove the pie pan from the refrigerator and pour the filling into the crust. Set aside.
- In the bowl of a stand mixer, or with your hands, combine the flour, pecans, sugar, and cold butter. Mix until the butter is the size of a small pea and the mixture has created small, coarse crumbles. Pour the topping over the entire surface of the filling.
- Place the pie in the oven and bake until the filling begins to bubble and the topping has turned a golden brown, about 1 hour.
- Allow the pie to cool completely before slicing. Serve with vanilla ice cream and enjoy!
Source: Adapted slightly from Krissy’s Creations.
Every holiday comes with it’s own blend of specialty candies. However, it always seems like fall has the best variations. Even though I don’t favor Milky Way candy bars normally, when I saw this season’s caramel apple version I had to pick them up. But it took until now to figure out what to make with these fun treats. Why not stuff them into cinnamon rolls?
I wasn’t fully convinced on the apple flavor of the candies when I tried one by itself, so I went ahead and added in some real apple into the rolls as well. And then topped them off with a caramel glaze. It may still be reaching into 80 degree weather here, but it certainly tastes like fall with these cinnamon roll cupcakes.
While making these, I was almost certain I had killed the yeast with milk that was too hot, because it didn’t look like it was rising much. In the end they came out just fine! I really enjoyed these as individually portioned cupcakes too, but you could easily throw them all into a pan together like traditional cinnamon rolls. Also, I halved these from the original recipe, so feel free to double it back for a larger crowd!
CARAMEL APPLE CINNAMON ROLL CUPCAKES
1 cups 2% milk
1/2 Tbsp active dry yeast
2 Tbsp + 2 tsp sugar
1 tsp salt
3-1/4 cups all-purpose flour, divided
2 Tbsp unsalted butter, room temperature
1/4 cup unsalted butter, melted
1/2 cup sugar
1/2 cup brown sugar
1-1/2 Tbsp cinnamon
1/2 cup finely chopped tart apples
1 cup (about 16) chopped Milky Way caramel apple mini candy bars
1/2 cup brown sugar
1/4 cup unsalted butter
1 Tbsp light corn syrup
1 tsp vanilla extract
2 tsp milk
- In a small saucepan or a microwave oven, warm milk to about 110 degrees. In a large mixing bowl, dissolve yeast and sugar in the milk. Add salt and one cup of flour and beat for two minutes. Beat in egg and butter. Stir in the remaining flour a half cup at a time, beating well after each addition. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
- Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.’
- While waiting for it to rise, make the filling. In a medium-sized bowl, mix sugar, brown sugar, cinnamon, apples and chopped candy bars.
- Roll out dough into a long rectangle (about 22″x10″) about 1/4” thick. Brush with about half of the melted butter.
- Spread the apple/candy bar mixture evenly over the dough, leaving about an inch empty on all sides.
- Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 12 even pieces.
- Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.
- Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
- Preheat the oven to 350 degrees.
- Evenly distribute the remaining 1/4 cup of melted butter over the tops of the cupcakes. Bake for 20 minutes or until the tops are golden. Allow to cool for 5 minutes in the pan before removing to a wire rack.
- While the rolls are cooling, make the topping. In a small saucepan, cook brown sugar, butter, and corn syrup over medium heat for about 4 minutes or until sugar is dissolved. Remove from heat and stir in vanilla and milk. Allow to cool slightly before drizzling over rolls.
About mid-summer I became disconnected from the internet at home and I have yet to turn it back on. You see as a graduate student, spending $60 a month on internet when I am only home for a couple hours before sleeping wasn’t really worth it. The first half of this year I shared internet with a neighbor but she has moved, and I have not made friends with the new neighbor yet. As a result, I save recipes from browsing online at lab (shh don’t tell) on a USB drive to take home and open on my computer. But sometimes I fail to do so. While panicking one evening I realized I have an entire shelving unit full of under-loved cookbooks just begging to be used. As a result this whole no internet at home business is actually forcing me to use my cookbooks more often – nothing wrong with that!
I love homemade oatmeal. So much that I cannot even look at the packaged stuff found at the grocery store. It is just too good and easy to make yourself to bother with them. And when I saw this recipe for two servings of autumn in a bowl I knew what I was having for breakfast. The sweetness of the apples is great along side of the tart cranberries, but also added walnuts because I like a little crunch in my oatmeal.
1 Tbsp unsalted butter
1 apple, peeled, and cut into 1/2-inch dice
1 cup whole rolled oats
1 cup apple cider
1/2 cup dried cranberries
2 Tbsp sugar
1/4 tsp cinnamon
1/2 cup chopped walnuts (optional)
- Heat a 1-quart saucepan over medium heat. Add the butter and apples and sauté for about 3 minutes.
- Add the oats, 1 cup water, cider, cranberries, sugar and cinnamon and bring to a simmer.
- Reduce the heat to low and loosely cover. Cook without stirring for about 10 minutes, or until the oatmeal thickens to your desired consistency. Stir in walnuts if using.
- Serve with milk and your choice of sweetener, if desired.
I wore boots for the first time over the weekend! I was so stinking excited to see a high only in the 60s I actually had a difficult time decided which pair was going to get the honor of being the first worn of the season.Once that dilemma of the day was solved I went onto the next - what to make for breakfast on such a fine fall morning? This was answered for me by the sight of a container of apple cinnamon Chobani when I opened the fridge to take inventory.
My mom was visiting over the weekend and even though she isn’t a big fan of fruit (apparently both my brother and I inherited our obsession with fruit in all things from our dad), she really enjoyed these pancakes. She even ate all of the apples before finishing her pancakes! Maybe it was cruel of me to not make something with chocolate for her chocoholic self (something I did not inherit), or maybe I was just looking out for her health by making sure she ate fruit? Either way, I made fruity pancakes for a non-fruity person and it was still a hit.
APPLE CINNAMON GREEK YOGURT PANCAKES
6 oz. container of Chobani Apple Cinnamon Greek yogurt
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp apple pie seasoning
1 Tbsp unsalted butter
1 large apple, peeled, cored and sliced 1/4-inch thick
1/2 tsp cornstarch
2 Tbsp cold water
2 Tbsp brown sugar
1/8 tsp cinnamon
- Mix yogurt and egg in a medium bowl until blended and smooth. Add flour, baking soda and seasoning and stir until the dry ingredients are mixed in. The batter will be thick.
- Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter.
- Meanwhile, in a small skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
- Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm over pancakes.
For some reason chicken salad is never something I really want to take on a dance with my taste buds on a regular basis. Not that I don’t like the taste, it’s just not visually appealing. Guess it makes me think of tuna salad, and if you haven’t noticed from the minimal amount of seafood on my blog I don’t really enjoy it.
But when my friend Brandi made a version of chicken salad with chopped up apples, grapes and nuts, it was both visually and texturally satisfying. I love the little bits of crunch that the apples and nuts and reminds me of a Waldorf chicken salad.
CHICKEN SALAD WITH GRAPES, APPLE, AND PECANS
2 cups plain non-fat Greek yogurt (I used 0% Chobani)
1 pkg powdered ranch dressing
1 tsp celery salt
1 rotisserie chicken, meat removed from bones and shredded (approximately 4 cups)
1-1/2 cups purple grapes, quartered
1 apple, diced (I used Gala)
1 cup pecans, chopped
1/2 cup sunflower seeds
- In a medium bowl, combine the yogurt, powdered ranch dressing, and celery salt. Set aside.
- In a large bowl, toss together the chicken, grapes, apples, pecans and sunflower seeds. Stir in the yogurt mixture until evenly distributed.
- Serve however you enjoy eating chicken salad. I prefer wrapped in a whole wheat tortilla with fresh baby spinach leaves and a side of chips.
Source: Adapted from Brandi
Please join me in welcoming Sharana from Living The Sweet Life! I think you will enjoy her. For starters she and I are both passionate about peanut butter. But she might take the cake because the last time I checked her blog there were scads of peanut butter posts in a row (all in celebration of national peanut butter month), including a peanut butter cinnamon raisin bread! Incredible. And she likes to have fun in the kitchen. For example, one time she even put sparklers on top of a brownie. Heck yes.
Today Sharana shares her vivacious spirit through a tasty coffee cake. And yes it also is made with peanut butter. I may need to form PBA – Peanut Butter-oholics Anonymous. Of course I wouldn’t just be a founder…
One year ago: Eggplant Parmesan
Excuse me while I pick myself off of the floor … I cannot believe I am getting the chance to guest post on The Spiffy Cookie!
Me? – are you sure?!?! Dinky novice little food blogger me?
ohhhmygawd ohhhmygawd – Woo-hooo!! Yippee!! Am I dreaming? <– that’s exactly how I felt when the cute and sassy Erin e-mailed me to let me know that I would be a part of a selection of Guest Posts on her blog. To say the least, I couldn’t believe it – and as I’m writing this- – I still can’t believe it.
Thank you Thank you Thank you Thank you Thank you Thank you Thank you Erin – - it’s such a pleasure.
But wait – where are my manners ….
Hellloooo Spiffy Cookie World, how are you good looking readers doing today? – I’m Living The Sweet Life, and as my name states – - I live a pretty sweet life. I’m entranced by all involving flour, sugar, butter and if you can fit it in there – - peanut butter.
If I’m not baking or cooking – I’m probably dreaming about food – - or reading about food – - or my favourite of all – - eating lol.
I’ve been reading The Spiffy Cookie for a while now, and each time – - Erin takes my taste buds to a whole new world. I adore her play on flavours, her commitment to decadence and it doesn’t hurt that she loves cookies and peanut butter – - probably as much as I do!
She’s cute, hilarious and honestly one of the most humble bloggers I’ve ever seen. This is a big deal that I get to talk to all of you today – - So I thank you for reading
The delicious aspects of life have always seem to delight me, whether it be bringing family together, sharing an intimate moment, celebrating life’s everyday miracles or just having a comforting dinner alone. I can’t help but believe we should all live sweet. love sweet and be sweet.
So sweethearts – - ready to get your oven hot?
Grab an apron, it’s about the get hot and Messy!!
Apples and Peanut butter – - pretty much health food if you ask me!
- Peanut butter….healthy! ( and SO CREAMY AND DELICIOUS AND *sigh* YUUUUMMM!).
So this cake, if you can convince yourself, is pretty much healthy lol. Okay, maybe not completely healthy … but at least we’re trying and if not, it sure makes for a fan-tab-ulous desert.
Just picture it – warm peanut butter cake, jeweled with slices of cinnamon sugar encrusted apples – - as the scent of baked goods prances all over your senses – - you know what, don’t just picture it – - take a bite
Apple Upside Down Peanut Butter Coffee Cake
2 Large Apples – 1 Red Delicious – 1 Golden Delicious
1/4 Cup + 3 Tbsp Butter – separated and at room temperature
1 Cup Brown Sugar
1 tsp Cinnamon
2 Large Eggs
1/4 Cup Peanut Butter
1/4 Cup Warm Water
1/4 Cup Chunky Apple Sauce ( you can also substitute any apples sauce)
1 tsp Vanilla
1 Cup Milk + 2 Tbsp Vinegar (not to worry if your milk curdles — you want this to happen )
2 Cups Flour
1 tsp Salt
1 tsp Baking Soda
Preheat your oven to 350 oc and lightly grease an 11 inch cake pan.
Carefully peel and slice your apples – set aside until ready to use.
In a small dish mix 1/4 cups of brown sugar with cinnamon – set aside.
Next, melt 3 Tbsp of your butter – and pour into your prepared cake pan.
Dust with your cinnamon sugar mixture.
Arrange your apple slices in your pan. Make it pretty – - you deserve pretty. Let everyone in the pan, get to know each other – - without them knowing, they’re about to create a master piece.
Now, sift your flour, salt and baking soda in a medium sized bowl.
Then, cream the rest of brown sugar with the rest of butter. Once combined, add your eggs. Next goes your peanut butter, warm water, apple sauce and vanilla.
Add your dry ingredients to the wet, alternating with your milk mixture.
Flour Mixture – Milk Mixture – Flour – Milk – Flour.
Ready to party? – over your apples with the cake batter.
Bake for 35 minutes and bask in the sweet smell that is about to fill your home.
Once finished, remove from oven and allow to cool for at least 15 minutes – - anything less, will result in cinnamon-sugar sticking to the roof of your mouth ( *ouch!!*).
Turn your pan out onto a clean surface – slice and enjoy.
I hope you like this little number – - it’s been fun spending some time with all of you. And Erin, thank you a million times over.
Is anyone else deprived of Trader Joe’s like I am? Memphis used to at least have World Market but those were all closed down for some reason unknown to me a couple years ago, leaving me completely out of the loop when it comes to fun food finds. While visiting my family in east TN over the weekend, I made a trip into World Market (oh and btw they are getting a Trader Joe’s soon and I may start visiting a lot more) and snatched up a couple things.
One thing I found was the Peanut Butter & Co‘s cinnamon raisin swirl peanut butter. I have been wanting to try it out for so long, sweet victory! First things first, I had to do the plain spoon test which this passed with flying colors – as if there were any doubt. But unfortunately, I decided I couldn’t eat the entire jar by itself, so I substituted it for regular peanut butter in a bar recipe I had seen awhile back on Two Peas & Their Pod.
Peanut butter and apples definitely work, and the combination was even more wonderful with the addition of cinnamon and raisins. Sure there’s a lot going on but none of it is overpowering. And the glaze on top seals the deal.
One year ago: Strawberry Fig Newtons
PEANUT BUTTER CINNAMON RAISIN APPLE BARS
Makes 24 bars
1/2 cup (1 stick) unsalted butter
2 cups brown sugar
1/2 cup Cinnamon Raisin Swirl Peanut Butter*
2-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 heaping cup diced apples, peel removed (I used a Granny Smith apple)
1 cup sifted powdered sugar
2 Tbsp milk
2 Tbsp cup Cinnamon Raisin Swirl Peanut Butter
1/4 tsp vanilla extract
*If you cannot find this, add some cinnamon and chopped raisins to regular peanut butter
- Preheat the oven to 350 degrees. Grease a 9-inch by 13-inch pan and set aside.
- In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in the diced apples.
- Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Bake for 30 minutes or until the top is golden and the edges are slightly browned. Remove bars from oven and place them on a wire rack to cool.
- While the bars are cooling, make the peanut butter glaze. In a small bowl, combine the sifted powdered sugar, milk, peanut butter, and vanilla extract. Whisk until smooth. Add more sugar if too thin, or more milk if too thick. Drizzle the glaze over the cooled bars. Cut into squares and serve.
Source: Adapted slightly from Two Peas & Their Pod.