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Showing posts from September, 2012

The Best Soft Chocolate Chip Pudding Cookies

I've posted lots of cookie recipes through out the years and here we have it - The Best Chocolate Chip Cookies. We've made these about three times now and they've come out perfect every time. Soft, flavorful and the perfect balance of cookie to chocolate. They keep for a long time just kept in a ziploc on the counter, which is a huge bonus.



Bonus pups!




Please try them out, they really are the best! Enjoy!

Refreshing Apple Tapioca Pudding

Apple Week is coming to an end today and I've got a sweet and unique dessert for you to try. Refreshing Apple Tapioca Pudding. Some of you may be giving me skeptical looks right now, but trust me, it really is delicious. Using applesauce is the shortcut here and you could even get creative with your flavors if you used a strawberry or other fruit flavored applesauce instead of regular sweetened applesauce.

Refreshing Apple Tapioca Pudding
Makes 4-6 servings

1/4 cup quick-cooking tapioca1/4 cup brown sugar1 pinch salt2 cups milk1 pinch cinnamon1 pinch nutmeg1 cup sweetened applesaucegarnish with whipped cream and cinnamon
1. Put the 6 first ingredients in a heavy saucepan.  Cook at medium heat, stirring constantly, about 15 minutes or until it thickens. (Note: I only had to cook my tapioca for about 2 minutes before it was completely thickened. I'm not sure if this was a difference in styles of tapioca, but be sure to watch yours and use your best judgement for cooking time). Le…

Sweet and Spicy Apple & Pecan Coleslaw

Next up for Apple Week is a side dish that is unique and super tasty. Lots of crunch, sweetness and a touch of heat make up this delicious coleslaw. I actually skipped the shredded carrots as you can see, but feel free to add them in for more color if you prefer.

Sweet and Spicy Apple & Pecan Coleslaw
Makes 6-8 servings

2 pounds shredded green cabbage1 cup shredded carrots1 cup diced or thinly sliced green apple1 cup pecans, chopped if desired1/2 cup mayonnaise 1/4 cup mustard2 teaspoons apple cider vinegar 1 cup sugar1 teaspoon black pepper1/2 teaspoon cayenneSalt and freshly ground black pepper
1. In a large bowl, toss vegetables, apple and pecans together.

2. In another medium bowl, prepare the coleslaw  dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap  and chill for at least 2 hours before serving.

Adapted from The Nee…

Apple Almond Pastries

Know what I love about pastries? They are a dessert that you eat for breakfast. In this case, made even more acceptable because they have fruit! The fruit makes a pastry healthy, right? Right!


Apple Almond Pastries
Makes 8 large pastries

2 sheets puff pastry4 apples, cored, peeled and sliced thin
Filling:

1 can almond paste, broken into pieces2 egg whites1/2 cup sugar
Egg wash:

1 beaten egg + 1 Tbsp. water
Glaze:

1 cup powdered sugarmilk (enough to get to desired consistency)1/2 tsp. almond extract
Optional currant glaze:

1/2 cup red currant jelly, warmed in microwave until very thin

1. Prepare almond paste: In a food processor add the filling ingredients and pulse until combined. Set aside. Prepare apples if you have not done so.

2. Preheat oven to 400-f degrees. Roll puff pastry sheets into 10"x10" squares. Cut each sheet into four squares. Lay pastry dough onto a large sheet of parchment paper on top of your baking sheet. Spread filling diagonally across puff pastry sheets. Add a …

Apple and Cream Cheese Bundt Cake with Caramel Pecan Topping

Onward to day three for Apple Week! I saw this recipe for Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting at Jenny Bakes. It is the essence of Fall flavors in a bundt cake. A moist, spicey cake is mixed with a cream cheese filling, then over the top is a sweet caramel frosting studded with pecans.

Note: The topping for this is quite fussy. When the recipe says to immediately pour the frosting over the cake, please do that! I waited a few minutes too long and it became impossible to pour over the cake and was difficult to work with. Some have had feedback that the topping was more of a glaze, and some have said it was more thick. The longer you let it sit in the pan after preparing the frosting, the thicker it gets.

Acorn Squash with Apple & Sausage Stuffing with Apple Glaze

Next up for Apple Week is a delicious savory and sweet recipe for Acorn Squash with Apple & Sausage Stuffing with Apple Glaze. It combines some great fall flavors. I will admit I loved this recipe and that I snarfed this. I snarfed it hard.


Note: If you would like to skip making the apple glaze, you could substitute maple syrup for the glaze.

Acorn Squash with Apple & Sausage Stuffing with Apple Glaze
Makes 4 servings

Stuffing:

1 1/2 cups diced bread8 maple sausage links, cooked and cut into chunks1 large apple diced1/4 cup diced, sauteed onions1/4 cup diced, sauteed celery1/3 cup dried cranberries1/2 cup chicken brothpinch thyme2 acorn squash
Apple glaze (Directions follow below):

1 12 oz. can apple juice concentrate 1 1/2 Tbsp. cornstarch1/2 tsp Penseys Chinese 5 Spice

For Squash:

1. Preheat oven to 400-f degrees. Cut squash in half. Scoop out seeds. Fill a large baking dish with 1/2" water.

2. Combine stuffing ingredients (except squash) in a large bowl and stir to mix. Spo…

Apple Bacon Cheddar Melts with Roasted Red Onion Mayo

This week is going to be a lot of fun! Starting Sunday and going through until Friday I'll be featuring a brand new recipe here at my site. It is apple week and I have some really tasty recipes for you guys to try.

I was invited to participate by Aimee at Shugary Sweets and Jocelyn at Inside BruCrew Life. Also participating are a group of awesome food bloggers which I'll be featuring daily in a separate post. Enjoy!


Okay, back to the food! I've made my fair share of apple and cheese sandwiches in the past and while they are tasty, they can be a little boring. I was hopeful that this recipe would have a ton of flavor and it did not disappoint.

The apple gives it a tart sweetness and crunch, the cheddar a sharp bite. The roasted onion mayo add so much to the sandwich, so please don't skip it.


Grilled Apple, Bacon and Cheddar Melt with Roasted Red Onion Mayo
Makes 1 sandwich


2 slices (1/2-inch-thick) sourdough, multigrain or another hearty bread 4 slices thick-cut bacon, c…

The Mushroom Melt

For the mushroom lovers out there, today I have a recipe for a delicious Mushroom Melt, inspired by this recipe over at Closet Cooking. This isn't a boring mushroom sandwich. The mushrooms have a ton of flavor, like lemon, Parmesan and thyme. Added to that is lots of yummy melted cheese and grilled sourdough bread.


Mushroom Melts
Makes 4 sandwiches

For the mushrooms:1 lemon1 tablespoon chopped fresh thyme2-4 tablespoons olive oil1 pound mushrooms4 tablespoons grated ParmesanSalt and freshly ground black pepper
1. Pre-heat the oven to 400F/200C.

2. Zest the lemon, reserving the juice for later. Combine the zest, thyme and enough olive oil to make the mixture pourable in a bowl. Clean and slice the mushrooms and place them in a single layer on a baking sheet. Drizzle with half the olive oil mixture and season with salt and pepper.

3. Bake for 10 minutes. Sprinkle the parmesan over the mushrooms and return to the oven for another 5 minutes, or until the cheese is lovely and golden.Drizzl…

Orange-Pecan Salmon with Sticky Rice

Don't you hate it when you start a recipe and at the last possible second you realize you are missing an ingredient? That is exactly what happened with this Orange-Pecan Salmon, which is missing some pecans. I think it may be time to hit up a bulk store for a giant bag of pecans so this doesn't happen again.

Anyhow, this recipe was simple and delicious. The combination of salmon and sweet citrus is a tasty combination. Serve with sticky rice.

Orange-Pecan Salmon with Sticky Rice
Makes 4 servings

1 cup orange marmalade1/2 cup reduced-sodium soy sauce1/4 teaspoon salt1/4 teaspoon pepper4 salmon fillets (6 ounces each and 1 inch thick)1 cup chopped pecans, toastedServe with: Sticky rice
1. In a small bowl, combine the marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.

2. Drain and discard marinade from salmon. Place salmon in a g…

Mushroom Swiss Burgers

Mushroom Swiss Burgers are one of my favorite comfort meals. This is a simple recipe so you want to take the time to make sure each component tastes good. I picked up Onion rolls, which are the same size and shape as hamburger buns, and toasted them with a little bit of butter so they were warm and delicious.

Baked Lemon and Thyme Mushrooms

I think at this point a lot of folks are over on the Pinterest. If you aren't, why the heck not? You should definitely sign up, follow me, and then go browse the food section. That is exactly how I found this gorgeous recipe for Baked Lemon and Thyme Mushrooms by Simple Provisions.

I used fresh thyme growing from the garden. On a side note, I am gonna be pretty bummed out during Winter when you can't just walk outside and get fresh herbs. Anyhow, if you are a mushroom lover, try this one out. It is delicious!

Baked Lemon and Thyme Mushrooms
Makes 2 servings

1 lemon1 tablespoon chopped fresh thyme2-4 tablespoons olive oil1 pound mushrooms4 tablespoons grated ParmesanSalt and freshly ground black pepper
1. Pre-heat the oven to 400F/200C.

2. Zest the lemon, reserving the juice for later. Combine the zest, thyme and enough olive oil to make the mixture pourable in a bowl. Clean and slice the mushrooms and place them in a single layer on a baking sheet. Drizzle with half the olive o…