Apple Pandowdy

I don't care for apple pie, but give me this any day! 10/10! I've made this twice now and enjoyed very much both times. The first time, forgot to halve the sugar mixture part and thought it was still great, so kept it for second time. It was still awesome, but a little too sweet, so I'm going to go with slightly less instead going forward, which is what I have listed below. If you need the bigger version to feed more people, see the link to the original recipe below.

Original recipe credit: https://www.bonappetit.com/recipe/apple-pandowdy

Ingredients:

3 T. unsalted butter

2 lbs. Pink Lady apples

1/2 c. dark brown sugar (packed)

7 tsp. all-purpose flour

2 tsp. vanilla extract

1/2 T. ground cinnamon

1/3 tsp. kosher salt

zest from 1/4 of small lemon (use microplane style grater)

juice from 1/2 of small lemon

1/2" piece of fresh ginger

1 sheet (1/2 pkg.) frozen puff pastry, thawed in fridge overnight

granulated sugar (for sprinkling/topping)

Directions:

1. In a small saucepan, cook the butter over medium heat, swirling often, until bubbling and golden (around 5 min). Set aside.

2. Meanwhile, peel and core the apples, then slice into ~3/4" chunks. Place in a medium bowl with the dark brown sugar and stir to combine (I stirred after adding each apple to prevent browning).

3. Heat oven to 425°F. Set aside an 8"x8" pan or baking dish.

4. Stir in flour, vanilla, cinnamon, and salt with apples.

5. Add the lemon zest and lemon juice, then peel the ginger piece and grate over the apple mixture. Stir to combine. Pour into the pan/baking dish.

6. Drizzle only 2 of the Tablespoons of reserved melted butter over the apple mixture in the pan/baking dish.

7. Cut the thawed puff pastry sheet into strips, then cut each into a few smaller pieces (need not all be same size, most of mine were around 1" to 2"). Place pieces over apples so that they cover almost completely (you will need to overlap some, and leave a couple of small openings here and there).

8. Brush tops of the pastry pieces with the remaining 1 T. of reserved melted butter, then sprinkle generously with sugar to coat all over.

9. Transfer to oven and bake for 25 min.

10. REDUCE oven temperature to 350°F, then continue baking for additional 30-35 min, until juices appear thick and bubbling.

11. Let set for 5 min. after removing from oven. Serve warm and enjoy (with vanilla ice cream, if you can!). 

Peppermint Hot Chocolate Mini Bundt Cakes

Mmm these are very tasty, 9.5/10! Half star deduction only because they are a bit involved and are just shy of being in the top of the top (for me). I will still make these again for sure :) I had to modify the sauce at the end, as it simply would not reach drizzling consistency. Next time I make these, I will try with mostly milk instead of mostly cream for thinning.

Original recipe credit: https://www.a-kitchen-addiction.com/mini-peppermint-hot-chocolate-bundt-cakes/

Recipe below contains my modifications.

Ingredients:

1 c. all-purpose flour

1/2 c. dry hot chocolate mix (I used Nestlé)

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 c. sugar

1/2 c. (1 stick) unsalted butter, softened

3 eggs, room temperature

1/2 c. heavy cream (can sub whole milk)

1 tsp. vanilla extract

1 tsp. peppermint extract

1/2 c. semi-sweet chocolate chips

1/2 c. marshmallow bits

1/4 c. crushed candy canes (or peppermint candies)

for the frosting/glaze--

1 c. powdered sugar

3 T. unsweetened cocoa powder

1/2 tsp. peppermint extract

4-5 T. heavy cream and/or whole milk (possibly more)

topping--

crushed candy canes

marshmallow bits

Directions:

1. Grease a 6-cavity mini Bundt pan. Heat oven to 350°F.

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

3. In the bowl of a stand mixer, cream together sugar and butter until light and fluffy (around 2-23 minutes).

4. Beat in eggs one at a time.

5. Slowly beat in the heavy cream, vanilla extract, and peppermint extract. Beat until well combined.

6. Beat in the reserved dry mixture until just combined.

7. By hand, stir in the chocolate chips, marshmallow bits, and crushed candy canes.

8. Fill each cavity of the cake pan about 3/4 full of batter. Do NOT exceed this, as it will overflow when baked!! (Yes, I know from experience...see the picture in next step.) Thus, you may have some leftover batter.

9. Bake for 20-25 min, or until toothpick inserted in center comes out clean. (Despite how these look, the toothpick came out clean and they still tasted great :))

10. Transfer to a wire rack to cool completely prior to removing cakes from pan. When you do remove them, you may want/need to use a flexible scraper/spatula to help release them from the pan.

11. For the glaze: Whisk together the powdered sugar and cocoa powder. Stir in the peppermint extract and the heavy cream/milk. Add enough of the latter to reach a drizzling consistency.

12. Drizzle glaze over the cooled cakes. Top with the crushed candy canes and marshmallow bits. Serve and enjoy!

Amaretti Cookies

Yum!!! These fun little two-bite cookies are chewy and delicious, another 10/10!

Link to my YouTube video of preparation: https://youtu.be/-pxgDsGa7zI

Original recipe credit: https://www.jocooks.com/recipes/amaretti-cookies/

Recipe below contains my modifications.

Ingredients:

2 2/3 c. almond flour

1 c. sugar

1 T. lemon zest

3 large egg whites

1 tsp. almond extract

1/4 c. sugar (for coating)

Directions:

1. Heat oven to 325°F. Line 2 baking sheets with parchment and set aside.

2. In a large bowl, whisk together the almond flour, the 1 cup of sugar, and lemon zest.

3. In a separate, medium bowl, use an electric mixer to beat the egg whites to soft peak stage, then whisk in the almond extract.

4. Fold the egg whites into the almond flour mixture until a cohesive, wet and sticky dough forms.

5. Roll dough into small balls (about diameter of a quarter), then roll in the 1/4 cup of sugar to coat. Place on the prepared baking sheets, just over an inch apart. (These don't spread much, they will just expand slightly in size.)

6. Bake in oven for 25 min, or until starting to turn slightly golden and bottom is golden brown. (Mine took exactly 25 min.) Cool completely on cooling racks and enjoy!

Roasted Pumpkin Seeds

These are excellent! 10/10. Prepare your pumpkin seeds by soaking them in water for a day, then dry them on a rimmed baking sheet, stirring a couple of times each day for 2-3 days.

Original recipe credit: https://www.smalltownwoman.com/roasted-pumpkin-seeds/

Recipe below contains my modifications.

Ingredients:

2 T. melted butter

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. freshly ground black pepper

1/4 tsp. Cajun seasoning

1 1/2 c. prepared/dry pumpkin seeds

Directions:

1. Heat oven to 425°F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine butter, salt, garlic powder, onion powder, pepper, and Cajun seasoning.

3. Add pumpkin seeds to the butter mixture. Stir to coat evenly.

4. Pour out onto the prepared baking sheet, with seeds in a single layer. Transfer to the oven.

5. Bake for 3 minutes, stir seeds, then repeat 3 more times, for a total of 12 minutes of baking time. Remove promptly from baking sheet, cool, and enjoy! 

Vanilla (Halloween) Macarons

Happy Halloween! These are regular vanilla macarons, colored orange and decorated for Halloween. And of course, they are delicious, 10/10! Recipe is from the book Macaroons: 30 recipes for perfect bite-size treats.

Link to my YouTube of preparation: https://youtu.be/5tdy1W8kZ28

Recipe below contains my modifications.

Ingredients:

3/4 c. almond flour (or ground almonds)

1 c. powdered sugar

2 extra large egg whites

1/4 c. superfine sugar

1/2 tsp. vanilla extract

for the filling--

4 T. unsalted butter, softened

1/2 tsp. vanilla extract

1 c. powdered sugar, sifted

Directions:

1. Line 2 baking sheets with parchment and set aside.

2. Put the almond flour and powdered sugar in a food processor fitted with the metal blade. Process for 15 seconds, then sift the mixture into a medium bowl.

3. In separate large bowl, whip/beat egg whites until soft peak stage. Gradually beat in the superfine sugar until a glossy meringue forms, then beat in the vanilla extract.

4. Using a spatula, fold the almond mixture into meringue one-third at a time. Keep folding until the batter is shiny and ribbon-like. (Note: this is when I added the food coloring)

5. Put the batter into a pastry bag fitted with a large circular piping tip (or zip-top bag with a hole cut at the corner). Pipe 32 small circles onto the prepared baking sheets. Let stand at room temperature for 30 minutes.

6. Heat oven to 325°F. Bake the macarons for 10-15 min, until they have puffed up and edges are set (I went 12 min.) Transfer to a cooling rack and let cool for 10 min.

7. Gently peel the paper away from the macaron shells and let cool completely.

8. Meanwhile, make the frosting: beat the butter and vanilla extract in a bowl until fluffy. Beat in the powdered sugar until smooth and creamy.

9. Gently spread some filling on the inside of a shell, then top with another shell to create a "sandwich". Enjoy!

Vanilla Buttermilk Cake with Buttermilk Frosting

Happy Halloween (soon)! This cake is very delicious and has a soft, dense texture. 10/10, of course! Original recipe calls for "whole" buttermilk; I used the only kind I've ever found here, which is lowfat, and it worked perfectly :) 

**Note: I used purchased black decorating frosting for the design on top.**

Original recipe credit: https://swansdown.com/recipes/vanilla-buttermilk-cake/

Recipe below contains my modifications.

Ingredients:

for the cake--

1 c. (2 sticks) unsalted butter, softened

2 c. sugar

6 large eggs, separated

3 c. (356 g) Swans Down cake flour

1 T. baking powder

3/4 tsp. kosher salt

1 c. buttermilk

4 T. vanilla extract

for the frosting--

1 c. (2 sticks) unsalted butter, softened

1/4 c. butter flavored Crisco

2 1/4 lb. powdered sugar (it says 'sifted' on the original recipe; I forgot and it still turned out fine)

2/3 c. buttermilk

1 1/4 tsp. vanilla extract

1/4 tsp. kosher salt

Directions:

1. Grease and flour 2 (9") round cake pans, then line bottom of each pan with a circle of parchment, also greased and floured (on side face up only). Heat oven to 350°F.

2. In the bowl of a stand mixer, beat together butter and sugar on medium speed until fluffy (takes about 3-4 min).

3. Add egg yolks, one at a time, beating well after each.

4. In a separate bowl, whisk together the cake flour, baking powder, and kosher salt.

5. With mixer on low, gradually add flour mixture alternatively with buttermilk, beginning and ending with the flour mixture. Beat until just combined after each addition.

6. Beat in the vanilla.

7. In a separate (clean) bowl (with clean beaters), beat egg whites at high speed until stiff peaks have just formed.

8. Gently fold beaten egg whites, one-fourth at a time, into the cake batter.

9. Divide the batter as evenly as between the two prepared pans, spreading as best you can for an even top on each. Transfer to the oven and bake for 30 min, or until wooden toothpick inserted in center comes out clean (I had to go 5 min extra). 

10. Transfer pans to wire racks and let cakes cool in pan for 10 min, then turn out onto rack to finish cooling completely.

11. For the frosting-- In the bowl of a stand mixer, beat butter and shortening together on medium speed until creamy. 

12. Beat in the buttermilk and powdered sugar gradually, alternating between the two, then beat in the vanilla and kosher salt. Frost cake, serve, and enjoy!

(the black spots are, of course, from slicing through the black frosting)

Homemade Simple Vanilla Ice Cream

Delicious and super easy, thanks to the Cuisinart ice cram maker! This recipe is from the booklet that comes with the machine. We will be making this again and again, 10/10.

Link for YouTube video of my preparation: https://youtu.be/MPkp0U0RmWg

Recipe below contains my modifications.

Ingredients:

1 c. whole milk

3/4 c. granulated sugar

pinch of salt

2 c. heavy cream

1 T. vanilla extract

Directions:

**make sure your freezer component/bowl has been in the freezer for at least 16 hours prior to starting this!**

1. In a medium bowl, whisk together all ingredients. Cover with plastic wrap, pushing it down enough to just cling to the surface of the liquid. Place in the fridge for 1-2 hours, or up to overnight.

2. Assemble the machine according to the directions in the manual, then switch it on. Pour the chilled cream mixture into the turning bowl, then let run for 15-20 min. You will see the mixture change to a frozen state as this happens. Do NOT exceed 20 minutes of freezing/turning time!

3. Scoop out the ice cream from the bowl into a container and transfer to the freezer for at least 2 hours before enjoying. (You can eat it right away without freezing, but it will be more like soft-serve.)