in Desserts.

flat-apple-pie-recipe

Flat Apple Pie Recipe

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/4 pound (1 stick) very cold unsalted butter, diced
  • 2-3 tablespoons ice water

for the filling:

  • 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large) *see note on step 5
  • 1/4 teaspoon grated orange zest
  • 1/3 cup flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 6 tablespoons cold unsalted butter, diced

Instructions

  1. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. Add the ice water and keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
  2. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
  3. Preheat the oven to 450 degrees F.
  4. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer the pastry to a parchment paper lined baking sheet.
  5. For the filling, peel, core, and cut the apples into 8ths. I actually cut my 1/8’s in half because I wanted to make sure my apples cooked thoroughly. Cut each wedge into 3 chunks. *I like to use a mix of tart & sweet apples so I used 1 of each: Granny Smith, Fuji & Jonagold. It was perfect! Toss the apple chunks with the orange zest. You won’t taste the orange zest at all, but it brightens the flavors of the apples.
  6. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
  7. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples.
  8. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
  9. Bake the crostata for 30 to 40 minutes, until the crust is golden and the apples are tender. I had to cover the edges with foil for the last 10 minutes because they browned too quickly. Allow to cool.
  10. Serve warm or at room temperature with a little caramel sundae, dusted with cinnamon on the side.
 
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pumpkin-spice-kiss-cookie-recipe

Pumpkin Spice Kiss Cookie Recipe

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 package Pumpkin Spice Hershey Kisses

Instructions

  1. Preheat oven to 375 degrees. Unwrap Hershey Kisses and set aside.
  2. In a large mixing bowl, cream butter and sugar. Add vanilla and eggs and beat until light and fluffy.
  3. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add to butter mixture. Mix until just combined.
  4. Place rounded tablespoonfuls 2 inches apart on a parchment lined or sprayed cookie sheet.
  5. Bake 7 to 9 minutes. Remove from oven and immediately press a Hershey Kiss into the center of the cookie. Move to a cooling rack to finish cooling.
 
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Caramel-Pretzel-Magic-Bars-Recipe

Caramel Pretzel Magic Bars Recipe

Ingredients

  • 1 1/2 cup graham cracker crumbs
  • 6 Tbsp butter, melted
  • 1-14oz can sweetened condensed milk
  • 50+ pretzels (I used Snyder’s Snaps)
  • 20 caramels, unwrapped & cut in fourths (*They now sell caramel bits at the store near the chocolate chips! So much easier than unwrapping & cutting up caramel squares. I would try 1 cup of caramel bits if you aren’t using the squares.)
  • 1 cup milk chocolate chips
  • 1 cup sweetened coconut flakes

Instructions

  1. Mix graham cracker crumbs with melted butter & press in a sprayed 13x9in pan.
  2. Pour about half the can of condensed milk over crust.
  3. Layer your pretzels as close together as you like over the condensed milk/crust.
  4. Sprinkle caramels, chocolate chips, & coconut flakes.
  5. Pour remaining half of condensed milk on top.
  6. OPTIONAL: Break up some extra pretzels to put on top, with a few extra chocolate chips so you can see all the colors above the condensed milk.
  7. Bake at 350*F for 20-30 min until lightly brown. Let cool completely before cutting & serving.
 

Slow-Cooker-Chicken-Fettuccine-Alfredo-Recipe

Slow Cooker Chicken Fettuccine Alfredo Recipe

Ingredients

  • 2 tablespoons minced garlic
  • 1/4 cup olive oil
  • 1 pint cream
  • 2 boneless, skinless chicken breasts (sliced)
  • 2 overflowing cups broccoli florets (one package Cascadian Farm frozen)
  • 9 ounces refrigerated fresh fettuccine (one package)

Instructions

  1. Put the garlic and oil into the slow cooker and turn it on high. Let it sit 40 minutes until the garlic shows evidence that it is beginning to brown.
  2. Add in the chicken and cream and let it go another 40 minutes.
  3. Stir in the broccoli and noodles and 1/4 cup of water. Cook 30 minutes or until it begins to simmer. Serve.
 

Puff-Pastry-Spinach-Cups-Recipe

Puff Pastry Spinach Cups Recipe

Ingredients

  • 1 Storebought Puff Pastry
  • 250 g Frozen Spinach
  • 1 tbsp. Sour Cream
  • 3 tbsp. Cream Cheese
  • 3 garlic cloves
  • 1 Cup Cheese, grated
  • salt and Black Pepper to taste
  • 2 tbsp. oil

Instructions

  1. First chop the garlic. Heat a non-stick skillet to medium low heat, sprinkle with some cooking oil. Add garlic and cook for few seconds, then add spinach and cook until all water vapourised. You can also add a little bit of grated fresh ginger, it will give an amazing aroma to the spinach. Leave cooked spinach on the side to cool down.
  2. Combine cooled spinach with sourcream, cream cheese and grated cheese, add some salt and black pepper to taste.
  3. Divide puff pastry into 8 pieces.Press each of the dough pieces into a muffin tin.Using a spoon, fill each cup with the spinach mixture.
  4. Heat the oven to 200°C, and bake the cups for about 20 minutes, until golden brown.
 

One-Pot-Mexican-Skillet-Pasta-Recipe

One Pot Mexican Skillet Pasta Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 (15-ounce) can tomato sauce
  • 2 cups salsa, homemade or store-bought
  • 2 cups cooked elbows pasta
  • 1 Roma tomato, diced
  • 1 cup corn kernels
  • 1 cup canned black beans, rinsed
  • 1/2 cup shredded cheddar cheese
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  1. Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Stir in tomato sauce and salsa until well combined. Add pasta, tomato, corn and black beans, and gently toss to combine.
  3. Stir in cheese until melted through, about 1-2 minutes.
  4. Serve immediately, topped with avocado and cilantro.
 

lobster-cream-cheese-wontons-Recipe

Lobster & Cream Cheese Wontons Recipe

Ingredients

  • 8 oz. cream cheese or neufchatel
  • 8 oz. imitation lobster or crab
  • 1 large egg
  • ½ bunch green onions
  • 1 pkg (42) wonton wrappers
  • ½ tsp sriracha hot sauce
  • as needed non-stick spray

Instructions

  1. In a bowl, combine the cream cheese, green onion, egg and Sriracha until well combined. Add the lobster and break the chunks up slightly as you stir it in.
  2. Get a small bowl of water to help seal the edges of the wonton wrappers. Working in groups of about 6 wontons at a time, place about one teaspoon of the cheese filling in the center of each wonton square. Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal. Try to squeeze the air out as you make the first fold. Bring the two opposite points of the triangle together around front and squeeze together to seal. See the photos below to see how this is done.
  3. Bring a large pot of water to a rolling boil. Working in groups of about 8-10 wontons, drop them into the boiling water and remove them once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack placed over a baking sheet so the excess water can drain off. The wontons skins should now look nice and transparent.
  4. Once all of the wontons have been boiled, heat a large non-stick skillet coated with non-stick spray oil over medium-high heat. When it is nice and hot, place about 8 wontons in at a time. “Fry” the wontons on each side until they are golden brown, blistered and crispy in some spots. You may need to spray more non-stick spray as you go, it will help crisp up the wontons.
 
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Butterscotch-Spiral-Coffee-Cake-Recipe

Butterscotch Spiral Coffee Cake

makes one 9-inch round cake
For the Dough
  • 2 1/2 to 2 3/4 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cardamom
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup whole milk
  • 1/4 cup (2-ounces) unsalted butter
  • 1/4 cup water
  • 2 extra large eggs
  • 1 teaspoon pure vanilla extract
For the Butterscotch Glaze
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup (2-ounces) unsalted butter
  • 2 Tablespoons light corn syrup
  • 1 teaspoon Scotch whisky
For the Cinnamon-Butter Filling
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons (1-ounce) unsalted butter, melted
  • 1/3 cup butterscotch chips, chopped
For the Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine the 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.  In a small saucepan over low heat, heat the milk and butter just until the butter melts.  Add the water and set aside until warm (120º F-130º F), about 1 minute.  Pour the milk mixture over the flour mixture and mix on low speed until combined.  Add the eggs one at a time, beating well after addition.  Add the vanilla. Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.  Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.  Sprinkle the works surface with 1 tablespoon of flour, and center the dough on the flour.  Knead the dough gently until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.  Place the dough in a large bowl and cover with plastic wrap.  Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.
For the Butterscotch Glaze
Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.  In a small saucepan over low heat, combine the sugar, butter, and corn syrup and heat until the butter is completely melted.  Remove from the heat and stir in the Scotch whisky.  Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.
For the Cinnamon-Butter Filling
In a small bowl, stir together the butter and cinnamon.
Center a rack in the oven and preheat to 350º F. Gently de-gas the dough by pressing lightly.  On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.  Using a pastry brush, spread the cinnamon-butter evenly over the dough.  Sprinkle the dough with the chopped chips.  Cut the dough into six 2-inch wide strips.  Loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.  One at a time, coil the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside), starting each strip at the end of the previous one to make a single large spiral.  Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.
Bake the cake until the top is deep golden brown, about 35 minutes.  Check after 20 minutes to make sure the top is not browning too fast.  If so, cover the top loosely with a sheet of aluminum foil for the last 10-15 minutes to prevent over browning.  Transfer to a wire rack (remove the foil if used) and let cool for 10 minutes.
Gently tilt the pan and tap the side on a counter to release the sides of the cake.  Invert a serving platter on top of the cake, then invert the pan and the plate.  Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.  Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.  Serve the cake warm or at room temperature cut into wedges using a serrated knife.  Although best eaten the day it is baked, the coffee cake can be made the night before, left to cool completely in the pan and covered tightly with plastic wrap.  To reheat, remove the plastic wrap and reheat in the oven to liquefy the glaze again.  Enjoy!
 
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Salted-Caramel-Butter-Bars-Recipe

Salted Caramel Butter Bars Recipe

Ingredients

    • 1 lb. salted butter room temp
    • 1 cup sugar
    • 1½ cups powdered sugar
    • 2 Tbs vanilla OR – I used Princess Cake Emulsion..
    • 4 cups AP flour
For the Filling:
  • 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
  • ⅓ cup milk or cream
  • ½ teaspoon vanilla
  • *1 T. coarse sea salt (optional)

Instructions

  1. Preheat oven to 325°
  2. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
  3. Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
  4. Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
  5. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
  6. Once the caramel is melted add in your 1/2 tsp vanilla and stir until combined.
  7. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
  8. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
  9. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.
  10. Let cool before cutting into squares.
 
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Banana-Cake-Recipe

Banana Cake Recipe

Ingredients

  • 3 c. flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 ripe bananas, mashed
  • 3/4 c. unsalted butter
  • 2 c. sugar
  • 3 eggs
  • 1/2 c. sour cream
  • 1 c. milk
  • 2 tsp. lemon juice
  • 2 tsp. vanilla extract
  • Cream Cheese Frosting:
  • 8 oz. cream cheese
  • 1/2 c. unsalted butter
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 1/2 c. powdered sugar

Instructions

  1. Preheat oven to 275 degrees. Line a 9″ X 13″ pan with foil and spray with non-stick spray (the foil is for easy removal). Sift the flour, baking soda, and salt in a bowl with a whisk.
  2. Cream the butter and sugar.
  3. Add the eggs, and beat until blended.
  4. Add the sour cream, milk, lemon juice, and vanilla extract – mix until thoroughly blended.
  5. Add the bananas, and continue to mix until uniform.
  6. Pour the banana mixture over the dry ingredients, and mix for 1 minute until combined.
  7. Pour the batter into the prepared pan, and bake at 275 degrees for 60-75 minutes until done.
  8. When done, remove the cake from the oven, cover with foil, and place directly into the freezer for 1 hour.
  9. While the cake is cooling, make the frosting. Cream the cream cheese with the butter, salt, and vanilla. Mix in the powdered sugar and beat until fluffy.
  10. Spread the frosting over the cooled cake. Cut into squares and serve!