Classics, Comfort food, Dessert, Food, Pastry

Impromptu Apple Crostata

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I used store bought pie dough from the frozen aisle in the grocery and after covering 4 pies, I had enough scraps leftover to roll out a 7-8 inch round crust.  I made this recipe because I had extra pie crust dough leftover from making Chicken Pot Pie. I used store bought pie dough from the frozen aisle in the grocery and after covering 4 pies, I had enough scraps leftover to roll out a 7-8 inch round crust.   So here goes:

Ingerdients:

1, 7-8 inch pie crust

2 apples, peeled, cored and thinly sliced ( I used honeycrisp)

1/2 tsp of cinnamon

1/4 cup sugar, plus a 1tsp for sprinkling

1 Tbsp cold butter, diced.

Method:

Roll out the crust and place it on a parchment-lined cookie sheet.  Keep it cold in the fridge while you prep the apples.

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Peel, core and slice two apples.  Toss them in sugar and cinnamon.

Arrange the apple slices on the cold pie crust, leaving a 1-inch border

Fold over the pie dough to create a rustic crust.

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Dot with butter and sprinkle sugar over the crust.

Bake at 350F for 30-40 minutes till the apples are bubbly and the crust is pale golden and flaky.

Enjoy!!!

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Cookies

Caramel Stuffed Pumpkin Cookies–Christmas Cookie #2

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Ingredients
1/2 cup unsalted butter, room temperature
1 + 1/2 cups granulated sugar, divided
1/3 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon vanilla extract
1 + 1/2 cups all-purpose flour
2 tablespoons + 1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) bag Kraft Caramels or Rolos (unwrap about 30 of them)
Instructions
1. Line 2 large cookie sheets with silpats or parchment paper.
2. In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 2 more minutes.
3. In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate 30 minutes.
4. After 30 minutes scoop up very slightly rounded tablespoons of the dough, stick a caramel in the center and roll into a ball. Set on one of the parchment lined cookie sheets – it’s ok if they’re crowded just try not to let them touch. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight.
5. When ready to bake preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
6. Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Refrigerate the unbaked cookies in between batches.
7. Allow the cookies to cool completely on the baking sheets. Store in tightly covered containers up to a week

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Sides

Brussel Sprouts with Mushrooms and Shallots

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My last Brussel Sprouts recipe got 80 likes –thank you all!!!  So, I decided to share another recipe.  This is another variation on the roasted brussel sprouts.  Mushrooms pair up with the sprouts to give it a woodier, heartier taste!  I used frozen and canned ingredients but if possible please use the fresh ingredients (when in season) and it will taste really good.

Ingredients:

16oz bag of frozen, thawed, dried and sliced in half.

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1 shallot sliced

1, 6 oz can of Dutch mushrooms

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1 tbsp of olive oil

2 sprigs of thyme.

Salt and pepper for seasoning

Method:

Toss all the ingredients in a bowl and spread in a single layer on a baking sheet.

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Roast in a 400F oven for about 20-30 min till golden brown.

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Serve hot or at room temperature !

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Cake

Pumpkin Gingerbread Bundt Cake

This was my contribution to the Thanksgiving table.  A super rich and moist cake, packed with all the lovable flavors of fall.  Bake this cake this holiday season and enjoy the smells in your kitchen–your tastebuds will have fun too!

2 cups (8.5oz) all-purpose flour

2 1/4 tsp. baking powder

1 1/2 tsp. ground ginger

1 1/2 tsp. ground cinnamon

1 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. sea salt

1 cup (8oz) boiling water

3/4 cup (6oz) unsulfured molasses

3/4 tsp. baking soda

1 cup (8oz) unsweetened pumpkin puree

6 TBSP (3oz) unsalted butter, softened

3/4 cup (5.6oz) dark brown sugar, packed

1 large egg, room temperature

Preheat oven to 350f. (176c.) – grease and flour a 9 inch pan.

Whisk together the flour, baking powder, spices, and salt. Set aside

Add molasses and baking soda to the boiling water, stir to combine, then set
aside to cool.

Cream together the butter and brown sugar until light and fluffy. Add the egg,
and beat until lightened.


On low speed, add the pumpkin puree and the cooled molasses mixture. Once
combined, stir in the dry ingredients until just blended – do not over-mix.


Pour batter into your prepared pan and bake on the center rack for 35-40
minutes, or until the top of the cake is firm and springy to the touch and a
tooth pic inserted in the center comes out clean.