Apple Dumplings
This is us about halfway into our large box of apples! I'd never had or tried apple dumplings before, so it was fun searching recipes to see all the different ways to try them. I chose this particular recipe because it called for puff pastry, which in my mind is the flakiest, most delicious pastry known to man. We loved these dumplings, they're easy to make, everyone gets their own and they're delicious. Serve these with a side of ice cream and drizzle with caramel!
Apple Dumplings
By Allrecipes
Ingredients
1 (17.5 ounce) package frozen puff pastry, thawed
1 cup white sugar
3/8 cup dry bread crumbs
3 tablespoons ground cinnamon
1 pinch ground nutmeg 1 egg, beaten
4 Granny Smith apples - peeled, cored and halved
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.
3. In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg. Brush a pastry square with beaten egg. Place 1 tablespoon bread crumb mixture in center. Place one apple half, core side down, over bread crumbs. Top with another tablespoon of mixture. Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.
4. Brush each dumpling with beaten egg. Place in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking 25 minutes more, until lightly browned. Let cool completely at room temperature.
5. To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.
I also have to apologize to Barbara at Barbara Bakes for taking so long to post this award. Isn't it pretty! If you haven't checked Barbara out, definitely do, I always look forward to seeing what she's up to in the kitchen!
Part of the award is talking about why you love food blogging. When I first started the food blog I really had no idea where it was going to go, or if I was really even going to do it for very long, but it's really turned into a wonderful hobby. It pushes me to cook things that I never normally would, and I feel like it has made me a better cook and baker in a lot of ways, although I still have a long way to go! But the best part is easily all the great people I've met and the other blogs I get to read. Honestly, with all your amazing food blogs out there, I don't need to buy cookbooks anymore! So I'm just going to hand out this award to all of you for all of your wonderful blogs. Thanks for all you do and keep cooking!
Cheeseburger Pasta
I do have to hand it to my family, they are good sports when it comes to dinnertime. Seeing as I love to experiment with new dishes often, they get to be my guinea pigs. Sometimes my experiments turn out great, and sometimes they are epic failures, but either way my sweet family will eat it and smile.
So, to thank them I like to find recipes like this that I know everyone will like. This was a really fun dish, to eat and to make. It's pasta with all the classic flavor of cheeseburgers. Instead of beef though, I used ground turkey to lighten it up a bit. I think what really made this dish stand out what the use of relish. I LOVE pickles on my burgers, so the relish really did make it taste like I was eating a cheeseburger. If only I wasn't watching my calories, I would throw in some bacon for a Bacon Cheeseburger Pasta, now that's what I'm talking about!
Cheeseburger Pasta
Adapted From Taste of Home Healthy Cooking Aug-Sept 2009
Ingredients
1-1/2 cups uncooked penne pasta
3/4 lb lean ground turkey
2 TB finely chopped onion
1 can (14 1/2 oz) diced tomatoes
2-3 TB dill pickle relish
2 TB prepared mustard
2 TB ketchup
1 tsp steak seasoning
1/4 tsp seasoned salt
3/4 cup shredded sharp cheddar cheese
chopped green onions, optional
Directions
1. Cook pasta according to directions on the box. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Drain pasta, add to meat mixture.
2. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.
I will be submitting this to Girlichef for Presto Pasta Nights.
Mushroom Stuffed Cornish Hens
Every Friday night my husband and I like to drop the kids off and go on some sort of a date. We would prefer to just eat out every week, but since we're living on a bit of a budget right now, we just can't afford to do that all the time. So instead of eating out, we've started staying in and cooking a meal that neither of us would normally do on a regular weeknight. It's been so much fun, and cooking at home without the kids is so different! It's so quiet, the house stays nice and clean, and I get to have uninterrupted conversation with my guy!
So for our first "eating in" night, we thought we'd try Elizabeth's Cornish game hens. I had never made game hens before, so just the experience of working with a completely different type of meat was fun. I love the mushroom stuffing, and of course, everyone loves bacon. These were a real treat, and a real novelty as well. Go check out the recipe, here, on Elizabeth's page, and stick around to look at the rest of her stuff too, she's got a fantastic blog!
Apple Cinnamon Oatmeal Cookies with Homemade Cinnamon Chips
A few weekends ago our family had the funnest day going apple picking at an orchard nearby. We rode a haywagon, tasted some delicious apple fritters and danced to the music playing on the nearby stage. It really doesn't get better then that, does it? But since then I have been doing everything I can to use up our entire box of apples so they don't go to waste.
I saw this recipe on Maria's blog at Two Peas and Their Pod. I am such a fan of Maria's food, I'm always so excited to try her recipes. The only downside to these cookies was that I could not find cinnamon chips, ANYWHERE! I was just about to admit defeat until my genius friend Alissa gave me the idea of making my own. All is takes is melting white chocolate bark or candy chips with a whole bunch of cinnamon and piping them in the shape of chips. The only think I would do different is add more cinnamon for some stronger tasting chips, but otherwise they were so fun, and just delicious in the cookies!
Homemade Cinnamon Chips
Ingredients
1 bag of Wilton White Chocolate Melts (or almond bark)
Ground cinnamon, to your taste (I used 3-4 tablespoons)
Directions
Melt White Chocolate. Add cinnamon to desired taste and mix thoroughly. Fill piping bag, or ziplock bag with snipped tip. On wax paper, pipe small chips using a circular motion. Allow at least a half hour to dry and cool. Store in a cool, dry place.
I don't think I'll ever declare a favorite cookie, but these definitely go in my top ten, they're like an apple pie in cookie form, and they make your house smell like heaven!
Apple Cinnamon Oatmeal Cookies
By Maria at Two Peas and Their Pod
Ingredients
1 1/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Pinch of fresh nutmeg
Pinch of all spice
1/2 tsp. cinnamon
4 T unsalted butter, at room temperature
1/4 cup sugar
1/2 cup dark brown sugar
1 egg
1 tsp. vanilla
1/2 cup applesauce
1 apple, diced (I used Granny Smith)
1 1/4 cup oats-not quick cooking
3/4 cup cinnamon chips
Directions
1. Preheat the oven to 350 degrees. Line a cookie sheet with a Silpat or parchment paper.
2. In a large bowl add the flour, baking soda, baking powder, salt, nutmeg, all spice, and cinnamon. Whisk until combined.
3. In the bowl of a mixer combine the butter and sugars until smooth. Add in the egg and vanilla. Mix until combined.
4. With the mixer on low, add in the applesauce and diced apple. Mix until well combined.
5. On low, slowly add in the flour mixture. Don't over mix. Mix just until the flour mixture disappears.
6. Stir in the oats and cinnamon chips. Drop rounded tablespoons of the cookie dough onto the cookie sheet. Place the cookies 2 inches apart.
7. Bake for 10-12 minutes. Let the cookies cool on the cookie sheet for a couple of minutes. When set, transfer them to a cooling rack.
Butternut Squash Risotto
A while ago Sophia at Burp and Slurp posted about going to a cooking class and making risotto with butternut squash. For days I could not get it out of my head and knew that I had to make some pronto. I am such a fan of risotto, and the addition of rich creamy butternut squash made it even better. I loved the orange color and the smooth texture. Pure Fall. Thanks for the great idea Sophia!
Butternut Squash Risotto
By allrecipes.com
Ingredients
2 cups cubed butternut squash
2 tablespoons butter
1/2 onion, minced
1 cup Arborio rice 1/3 cup dry white wine
5 cups hot chicken stock
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste
Directions
1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.
Pesto Tomato Flatbread
A while back, Alissa from Spunky Girl Eats, posted about her grape pesto pizza. I had seen that recipe in Cooking Light, but quickly turned the page, freaked out at the idea of grapes on a pizza. But, after her rave reviews, I knew I had to try it. Holy cow, what an amazing pizza, so many flavors. Go check out her blog for the recipe!
But afterwards, I needed something to do with the leftover pesto and pizza crust. I remembered a flatbread of pesto and tomato that I had at a restaurant not too long ago and decided to duplicate that. I'd like to introduce you to my new favorite lunch! Is there anything not to like? Fresh tomatoes, rich pesto, gooey mozzarella, it's like a party in my mouth! It also takes about three minutes to put together. Go make yourself some, thank me later.
Pesto Tomato Flatbread
Ingredients
2 tablespoons cornmeal
1 can flatbread pizza dough
4-5 tablespoons pesto (if you're not using homemade, use the stuff that comes from the refrigerated section, it's just better)
4-5 roma or campari tomatoes, chopped
5-6 basil leaves, torn, or cut into ribbons
2 cloves of garlic, minced
3 tablespoons pecorino romano
1 cup mozzarella, shredded
Directions
Sprinkle cornmeal on baking sheet or pizza stone. Lay out pizza crust. Spread an even layer of pesto over crust. Evenly arrange tomatoes, basil, garlic, and cheeses. Bake at temperature given on pizza dough can and bake until cheese is melted and crust is browned, about 10 minutes.
Pumpkin Chocolate Chip Cookies
I know that pumpkin chocolate chip cookies are pretty common, especially this time of year, but I wanted to share this recipe anyway. Rather then being a dense cookie, these are such soft, melt-in-your mouth fall treats. I've already made them a few times, and I need to stop because I can't stop sneaking them!
I'm so glad it's Friday! I'm particularly exhausted today, so I am very much looking forward to a nice, quiet weekend. Between that and the cool weather, snuggling with a warm blanket and a good movie sounds perfect! I hope you all have a wonderful, and relaxing weekend!
Pumpkin Chocolate Chip Cookies
Found in Allrecipes.com
Ingredients
1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Chocolate Scotcheroos
A few weeks ago I had to make treats for a large group of children. I found these Scotcheroos on allrecipes.com, and got really excited, because my mom used to make these for us all the time for an after school snack. They just about as quick and easy to make as regular rice crispy treats, but have all the extra flavors of peanut butter, chocolate and butterscotch. They also have a magic power that will force you to eat five or six in one sitting, don't blame yourself, it's not your fault.
If you're looking for an easy, quick treat, give these a try. They're a hit with kids and adults!
Chocolate Scotcheroos
Found in allrecipes.com
Ingredients
1 cup Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter 6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Directions
1. Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
2. Pour into greased 13x9-inch pan and pat into place.
3. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
4. Cool at least 45 minutes, or until firm. Cut into bars.
Mushroom Quesadillas with Butternut Squash Salad
The second thing I was responsible for during our bloggy lunch was the salad. I wanted to make something really unique and fall appropriate, rather then just a green salad. I was really excited when I found this recipe from Ina Garten for a Roasted Butternut Squash Salad with Warm Cider Vinaigrette. It's always a gamble making something for the first time when you are serving company, but luckily this salad turned out to be downright amazing. It's served warm, with arugula that is just wilted and practically melts in your mouth. The slightly sweet vinaigrette with nutty pecorino romano and big chunks of rich butternut squash would easily stand as a meal on it's own. I LOVED this salad and can't wait to make it again!
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By Ina Garten
Ingredients
1 butternut squash peeled and diced
olive oil
1 tablespoon pure maple syrup (I did use pure, but honestly, I don't think it would make a different if you just used Mrs. Butterworth's too!)
Kosher salt and freshly ground pepper
3 tablespoons dried cranberries
3/4 cups apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and dried
1/2 cup walnut halves, toasted (next time I'm using chopped walnuts, the halves are a bit big for my taste)
3/4 cup freshly grated Parmesan (I love using Pecorino Romano as a substitute)
Directions
1. Preheat the oven to 400 degrees F.
2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Alissa was in charge of our main course which were these amazing Mushroom Quesadillas. Apparently this was a recipe that Oprah had posted because it is what Jennifer Aniston had served at a lunch party, girlfriend's got good taste, that's all I have to say! These quesadillas are SO good and packed with tons of flavor. The cooking technique was really unique too. She cooked them in a skillet that was covered with a layer of Kosher salt to crisp the tortilla, which turned out so crisp and delicious. Alissa also used the Artisan Blend of Mexican cheeses and just the smell alone of this package of cheese had us drooling! Awesome quesadillas!
Mushroom Quesadillas on Whole Wheat Tortillas
Recipe adapted from The Family Chef, found on the O website
Ingredients
2 Tbsp. olive oil
8 ounces assorted mushrooms , thinly sliced
1 sprig thyme
Kosher salt and freshly ground pepper
4 whole wheat tortillas
4 ounces assorted cheeses (such as cotija, Jack, and ranchero), crumbled or grated
3 cups baby spinach
Cilantro leaves , for garnish (optional)
Directions
1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and thyme; cook, stirring occasionally, until crispy and golden, 6 to 8 minutes. Season with salt and pepper to taste.
2. Heat another skillet on medium-high heat. Sprinkle a little salt in the pan (it must be kosher or another coarse salt), and put one tortilla on top—the salt will keep the tortilla from sticking and help it crisp up without using any oil.
3. Place about 1/4 of cheese, spinach, and mushrooms on half of tortilla.
4. Fold second half of tortilla over to cover filling, and cook until bottom is golden and slightly crispy, 2 minutes. Flip tortilla over and continue cooking until other side is crisp and cheese is melted, 2 minutes more. Repeat process with remaining tortillas. Cut each in half or leave whole. Serve warm, garnished with cilantro leaves.
Be sure to check out Sara in the Kitchen for her amazing S'mores Cake!
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