Monday, October 27, 2008
Saturday, October 25, 2008
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 cup brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 large eggs
1 cup milk
¾ cup chocolate chips
Preheat oven to 375°. Line a muffin pan with 12 paper liners.
In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.
Sunday, October 19, 2008
From: Recipe Czaar
2 slices lean bacon (sliced into 1/2" pieces)
2 flour tortillas (8" diameter)
softened butter (softened for lightly spreading on tortilla shells)
1 tablespoon pico de gallo
1/4 cup shredded colby-monterery jack cheese
salsa and sour cream for dipping
2 cooked chicken breasts, cut into strips I shredded mine
Slice bacon and fry until bacon starts to turn crisp but not hard and brittle.
Remove from pan, drain bacon and set aside.
Spread butter lightly on one side of the flour tortilla shell.
Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.
Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.
Add pieces of the cooked chicken.
Place the second flour shell on top of fixings, buttered side up.
Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking.
The quesadilla should be heated through but not browned.
Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces.
Serve quesadillas with your favorite guacamole sour cream, and picante sauce.
Saturday, October 18, 2008
Apple Hand Pies
For the pastry:
For the Filling:
One egg yolk beaten with 2 tablespoons water (for egg wash)
1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.
2. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough. (I used a 4-inch cutter-if you can call a “cutter” the tin edge of the container that holds my smaller round cutters-and managed to get 12 from each dough half, after rerolling the scraps.)
3. Mix the diced apple with the sugar, and cook over low heat for 8-10 minutes, until the apples are tender. Set aside. Prior to preparing the pies, drain any accumulated liquid from the apples.
4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling (use the smaller amount for a 4-inch circle) onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.
5. Heat oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, anywhere from 20 to 40 minutes, depending on how thick you rolled the dough. Remove the pies from the oven, and let stand to cool slightly before serving.
Saturday, October 4, 2008
I looked at all the usual sites to try to find a recipe, but nothing jumped out at me. Then I remembered that back when we were in the middle of the peach frenzy I had printed out a peach cobbler recipe. So I found that recipe and started to tweak it to satisfy my apple needs. I've never really messed with a baking recipe before. No matter how often I play around in the kitchen while cooking I've always been afraid to do so while baking. In my mind there is just too big of a chance of me messing everything up, and that would make me very sad. But today I decided to be brave and make an attempt. I basically took the peach cobbler recipe and took all of the seasonings out of the recipe and replaced them with the apple cinnamon spread. Then I added some cinnamon to the topping batter before I put it on the apples. I also left off the cinnamon sugar topping that the original recipe called for. I thought it might be a bit too much, and I was going for a strong cinnamon flavor so I just added it to the topping. I was really nervous to try this but it came out great! The apples have a great cinnamon taste, not too sweet with a nice spice to them. I think I will make more of the topping next time, it did not completely cover the entire apple mixture, so I have a few gaps. But despite that fact I'm really please with my first attempt at making changes to a recipe, and I don't think I will be as worried next time.I'm entering this into Joelen's Cobblers & Such blog event over at Joelen's Culinary Adventures. This will actually be my second time doing one of her events. Check out her blog to see all the great events she does.
Apple Cinnamon Cobbler Adapted from Kelly Cooks and Other Amazing Feats
6-8 medium sized apples of your choice - peeled, cored and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
2 teaspoons cornstarch
3 tablespoons apple cinnamon spread
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tsp cinnamon
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
- Preheat oven to 425 degrees F.- In a large bowl, combine apples, cup white sugar, cup brown sugar, spread, and cornstarch.
- Toss to coat evenly, and pour into a 9 x 13 pan
- Bake in preheated oven for 10 minutes.- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, cinnamon, and salt.
- Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. - Stir in water until just combined.- Remove apples from oven, and drop spoonfuls of topping over them.
- Bake until topping is golden, about 30 minutes. (Mine was only about 20 minutes)