Friday, 19 September 2014

Apple Cranberry Crisp

Winnipeg is having a little heat wave right now! It's awesome because we usually don't get those! I was out at 9 last night and you could feel the warmth in the air the same way you could at 7:30 this morning! It definitely feels like it's going to rain but that's okay because my gardens and fall bulbs could use it!

Last weekend I started into my fall flavours for baking and cooking and I was lucky enough that my brother has an apple tree in his backyard and picked me some apples. With those apples I made this delicious Apple Cranberry Crisp! I was a little worried since the apples were a bit tart but this crisp turned out amazing! I like how the cranberries add a bit of colour to the dish but the crumble in my mind is the best part!



I definitely recommend whipping this dessert up if you are expecting company and I might even make a couple to freeze since I have extra apples left over.

Ingredients

10-12 smaller apples Cored and peeled
3-4 cup of dried cranberries
2 teaspoons of orange zest
4 tablespoons of orange juice
1/2 cup of sugar
1/2 cup of flour
1 /2aspoon of cinnamon
1 teaspoon of nutmeg

Crumble Top
1 cup of flour
1/2 cup of oatmeal
1/2 cup sugar
1/3 cup brown sugar
1/2 tsp salt
3/4 cup butter cold

Directions:

Cut the peeled and cored apples into cubes and placed them in a large bowl. Add cranberries, zest, orange juice, sugar, flour, cinnamon and nutmeg. Toss together until all fruit is coated. Then place fruit in a large baking dish.



For the crumble combine the flour, sugar, brown sugar and salt together. Cut the cold butter into cubes and all into the flour mixture. Using your hands mix the butter until a crumbly mixture appears. Pour this mixture over the fruit and make sure all corners are covered.



If baking place in a preheated at 350 degrees and bake for one hour.



If freezing wrap tightly and place in the freezer, when ready to bake, bake at 350 degrees for 1 hour and 20 minutes.

Wednesday, 17 September 2014

Creamy Pumpkin Prosciutto Pasta

It's fall time and that is a wonderful time of the year! Not only do I get to pull out my boots and sweaters but I also get to start cooking and baking with pumpkin, apples, cinnamon and nutmeg!! My favourite flavours!

I thought I would start this process by making this absolutely delicious Creamy Pumpkin Prosciutto Pasta this past weekend! Now that NFL Sundays are upon us my husband and his brother sit in the basement and watch football all day. I figure the least I can do is provide some dinner. This was what I made last Sunday and it was a hit!



I definitely recommend giving this pasta a try for something different. I know a lot of people might think the pumpkin part is different and it is but trust me when I say it's not overwhelming at all. In fact my husband who is not a huge pumpkin fan has asked that I make this dish again!

I got this recipe from http://www.handletheheat.com/creamy-pumpkin-prosciutto-rigatoni/

Ingredients:

12 ounces pasta
3 teaspoons olive oil, divided
3 ounces prosciutto, chopped
1/4 cup finely chopped onion
1/2 cup pumpkin puree
1/8 teaspoon grated nutmeg
3/4 cup heavy cream
1/2 cup low sodium chicken stock
1/4 cup grated Parmesan cheese, plus more for garnish
2 tablespoons chopped fresh sage
Kosher salt and freshly ground black pepper

Directions:

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, or until al dente. Drain.

Meanwhile, heat 2 teaspoons of the oil in a large skillet. Add the prosciutto and cook, stirring until it begins to brown and crisp, about 5 minutes. Remove to a plate.



Heat the remaining 1 teaspoon of oil and add the onion to the skillet and cook until softened, about 2 minutes. Add the pumpkin, nutmeg, cream and chicken stock and bring to a simmer. Simmer, stirring often, until thickened, about 5 minutes. Stir in the cheese and sage. Season to taste with salt and pepper.



Add the pasta and half the crisped prosciutto to the skillet and toss to combine. Divide the pasta among four plates and garnish with the remaining prosciutto and Parmesan cheese. Serve.

Monday, 15 September 2014

Peanut Butter Macaroons

Happy Monday! I had the best weekend and it was capped off on Sunday by some baking and cooking for the first time in my new kitchen! I know my blog has been neglected a bit lately and I apologize for that. My husband and I just moved two weeks ago and this was the first weekend I had a chance to get in the kitchen and bake!

I have been wanting to try these Peanut Butter Macaroons for a while now so yesterday was the day and wow were they ever good! It does take a bit of effort to get everything mixed together properly but I do suggest getting right in there with your hands and mixing everything up thoroughly!



These are a simply but nice treat and this recipe makes three dozen which is a nice amount! I froze half and left half out to be consumed by everyone! LOL

I got this recipe from http://www.the-girl-who-ate-everything.com/2014/07/peanut-butter-coconut-macaroons.html

Ingredients
  • 2/3 cup all-purpose flour
  • 5 1/2 cups sweetened flaked coconut
  • 1/4 teaspoon salt
  • 1 1/4 cups creamy peanut butter
  • 1 (14-oz) can sweetened condensed milk
  • 2 teaspoons vanilla (or 1 tsp vanilla and 1 tsp almond)
  • Drizzle:
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon shortening
 
Instructions
 
Preheat oven to 350 degrees and line cookie sheets with parchment paper. This is a must!
 
In a large bowl, stir together the flour, coconut and salt. In a separate bowl, combine the peanut butter, sweetened condensed milk and vanilla. Pour mixture over coconut and use your hands to combine.
 
 
 
Use a cookie scooper to scoop balls onto the prepared cookie sheets. Cookies should be about golf ball size.
 
 
 
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
 
For the drizzle: In a small microwave safe bowl add the chocolate chips and shortening. Microwave in 30 second increments until melted, stirring in between. Using a fork, drizzle the macaroons with the chocolate. Let chocolate set or speed it up by placing in the fridge for a couple of minutes.

Thursday, 11 September 2014

Curried Carrot Coconut Soup

Hey everyone! My husband and I moved into our new house last weekend and things have been busy! I haven't had much time to cook up anything to blog about so I thought I would report a great soup that I made last year since this weather is so chilly right now that all I want it soup!
I wanted to make tons of soup this winter and it has kind of gotten away from me, but this past weekend, I made this gem of a soup that I just had to share. It's so good and quite easy to make. The flavour is so nice, you get a hint of curry but it's mild and a touch of coconut but nothing too strong and of course the carrots and onions make a really nice mixture. This soup makes about 6 good size bowls of soup so it's also nice not to have soup for weeks to come as it's not a soup you would want to eat everyday for weeks to come, but a couple of bowls in one week is definitely doable!



I got this recipe from http://www.torontosun.com/2013/02/15/warm-up-with-curried-carrot-coconut-soup

Curried Carrot Coconut Soup
Ingredients:
  • 2 tbsp. (25 ml) butter or vegetable oil
  • 2 cooking onions, diced
  • 2 cloves garlic, minced
  • 1 tbsp. (15 ml) minced ginger
  • 2 tsp. (10 ml) curry powder
  • 6 large carrots peeled and chopped (about 5 cups)
  • 3 c. (750 ml) chicken broth
  • 1 can coconut milk
  • juice of one lime
  • salt and pepper to taste
  • cilantro
  • 1/4 c. (50 ml) sweetened, flaked coconut, toasted*
Directions:
In a Dutch oven or large saucepan, melt the butter over medium heat.

Cook the onions, garlic and ginger until the onions are soft. Add the carrots and chicken stock and bring to a simmer. Cook for approximately 20-30 minutes or until carrots are tender.



Using an immersion blender, puree until very smooth. Return to the saucepan and add the coconut milk. Reheat gently.



Season with salt and pepper to taste. Divide soup into bowls and garnish with cilantro and toasted coconut. Serves six.
Toast coconut in a frying pan over medium low heat for about 10 minutes or until golden brown.

Sunday, 7 September 2014

Apple Cinnamon Scones

My husband and I just moved into our new house this past week! We are so excited to have our own space and yard. We are moving from a small condo that served it's purpose for a time but now it's time to move on up in the world! I am super excited about having kitchen space and a huge dining room table to entertain and have people over for dinner!

This past week we had lots of visitors excited to see the new house and my grandparents were one of them. They were coming over mid morning so I wanted to prepare a snack for them that went well with coffee and tea! I saw these Apple Cinnamon Scones and thought they were a great choice.



These were pretty easy to make and the dough was workable. I did find the dough a bit sticky but they tasted great and baked up nicely!

Watch them well when they are cooking because I found that 15 minutes at 425 degrees almost got them too brown. I definitely recommend giving these a try though, they are a great snack with tea or coffee.

I got this recipe from http://allrecipes.com/recipe/apple-scones/detail.aspx

Ingredients:
2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, chilled
1 apple - peeled, cored and shredded
1/2 cup milk
2 tablespoons milk
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
Directions:
Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.


 
Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.
 

Tuesday, 2 September 2014

Peanut Butter Oreo Cupcakes

It was my brother's birthday last week and I was tasked with dessert! Oh such a big thing for someone's birthday! My brother is not a huge sweets person but he does like his brownies and peanut butter so I was thinking of coming up with some peanut butter brownies, but then I came across this recipe for Peanut Butter Oreo Cupcakes and knew that was the one!

These are super fun to make. You start with an Oreo cookie in the bottom of the cupcake holder. I bought chocolate Oreos because I couldn't find any peanut butter ones and then you make a peanut butter batter. You pour the batter over the Oreo cookie almost to the top of the holder and bake! These turned out fantastic!



The best part was I also decided to attempt my own chocolate icing and the recipe for the chocolate icing was fantastic! The icing turned out so good and sweet and easy to work with. I piped the icing on to each cupcake and used a mini Oreo cookie to decorate the top of each cupcake.

These are perfect and a huge keeper for parties! I definitely recommend giving these a try if you have a peanut butter lover in the house!



I got this recipe from  http://insidebrucrewlife.com/2014/08/peanut-butter-oreo-cupcakes/

Ingredients
For the Cupcakes
 
1 cup butter
3/4 cup sugar
1/2 cup brown sugar
3/4 cup peanut butter
4 eggs
2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons baking powder
1 Tablespoon cornstarch
1/2 teaspoon salt
1 1/4 cups buttermilk
1 package Reese's PB Cup Oreo Cookies (24 cookies)
30 small Peanut Butter Oreo cookies
 
For the Chocolate Frosting
1 cup butter
1 teaspoon vanilla
1/2 teaspoon salt
4 cups powdered sugar
1/2 cup cocoa powder (I used half regular/half dark cocoa)
1/2 cup whipping cream
 
Directions
 

Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again. Add the peanut butter and beat until creamy.
 
Sift together the flour, baking powder, cornstarch, and salt. Add alternately with the buttermilk until everything is combined. Beat the mixture for 1 minute on medium speed.
 
Place one large cookie in the bottom of 24 cupcake liners. Spoon batter over the top of the cookie and fill the liners almost to the top. (You should have enough batter left for 5-6 plain cupcakes as well.) The cupcakes will not bake over, so make sure the liners are very full.
 
 
 
Bake the cupcakes at 350 degrees for 25 minutes. Remove the cupcakes from the oven and let sit in the hot pan for 1 minute, then remove to a wire rack. Let cool completely.
 
 
 
Beat the butter until creamy. Add the vanilla and salt. Stir together the powdered sugar and cocoa powder and add alternately with the whipping cream until everything has been mixed in. Beat on high for a minute or two until the frosting thickens and becomes fluffy. Pipe onto the cooled cupcakes. Top each cupcake with a small Oreo cookie. Store covered in a container on the counter for a few days. Makes 30 cupcakes total.

Wednesday, 27 August 2014

Lemon Sugar Cookies

Arg, summer is coming to a close and damn if I can't feel the crispness in the air! I do admit I am a fall lover but unfortunately the fall season just doesn't last long enough for my liking!

This past weekend to do a last little crack at summer flavours before I bring out the apples, cinnamon and pumpkin in the next weeks I decided to make these fresh, light and delicious Lemon Sugar Cookies! These cookies are super easy to make and taste great. There is something so refreshing about the lemon flavour. These are a soft cookie and even though I baked them a little longer they remained soft and I think would regardless.



So in essence likely my last summer post using summer flavours unless we get another blast of some warm summer weather that inspires me to break those out again!

I got this recipe from http://www.twopeasandtheirpod.com/lemon-sugar-cookies/

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 large lemons
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup granulated sugar for rolling cookies

 

Directions:

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

Using a mixer, beat together butter and sugar until smooth and creamy.

Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.



Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets,  about 1 1/2 inches apart.

Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.