An apple a day....

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Apple Turnover

Hello hello! It's apple picking time! Just like all the pumpkin recipes I get super stoked about

 (cookies, cake, pie, coffee) I am just as excited for apples!

As the old saying goes, " An apple a day keeps the doctor away", I literally eat an apple almost everyday. They are just something I never get tired of and really enjoy. And apple desserts, well that's just on a different level. Apple pie, apple cake, apple muffins, apple cider donuts. mmmmm!

Well my roommate made homemade apple strudels. Last spring her and I traveled to Europe with our first stop in Switzerland. All I  talked about was wanting to get an apple strudel while there. Apparently Switzerland is known for their strudels, after their fondue of course. That being said you would assume they would have endless amounts and places to eat and purchase their famous apple strudels. WRONG.

We searched high and low and even sat down at this fancy outdoor restaurant when we saw it on the menu yet walked out because we found out it was a "deconstructed" apple strudel. Yup we were those obnoxious tourist. Oh well, we were on a mission.

Anyways we never found our strudel but we found a great way to make them at home!

These are light and flaky and super warm with all that cinnamon and nutmeg. Perfect little treat for fall.

Apple Strudel

Makes 6 individual strudels

Ingredients

• 1 egg
• 1 tbsp. water
• 2 tbsp butter
• 3 tbsp. granulated sugar
• 1 tbsp. all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/8 tsp nutmeg
• 3 large Granny Smith apples, peeled, cored and diced into small cubes
• 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
• Confectioners' sugar

Directions:

1. Heat the oven to 375°F and line a baking dish with parchment paper to ensure pastries will not stick.
2. Beat the egg and water in a small bowl with a fork.
3. Stir the granulated sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples and toss thoroughly to coat.
4. Heat a medium pan with the 2 tablespoons of butter and add the apple mixture. Saute on high until mixture begins to bubble then reduce the heat and simmer for an additional 5-10 minutes, until apples have softened, but are not mushy.
5. Sprinkle flour on the work surface and unfold the pastry sheet on the work surface.
6. Cut Pastry into 6 rectangles ( 1 large cut down the middle and 2 cuts going across). Then Place each piece onto the baking dish with at least 1inch to separate.
7. Divide the apple mixture amongst the pastries, placing in the center of each and leaving room to seal the top pastry.
8. Repeat the cutting of 6 rectangles with another piece of the puff pastry dough.
9. Place each piece on top of the pieces already filled with the apple mixture and gently press the the pastry around the apple mixture.
10. Press the edges of the bottom pastry into the top pastry and ensure they are sealed.
11. *You can use a fork to seal the edges or cut larger rectangles and roll your strudel.*
12. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
13. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
14. Or serve warm with vanilla ice cream!

Football Food

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Grilled Buffalo Chicken Pizza
 



I'm sorry for this horrid picture but it was dark and all I had was my phone.
It tasted phenomenal regardless of how it looks in the picture.

 

Hello Hello! We all know its football season and that means bbq's and parties all with food and beer. So I have for you a perfect pizza for game day!

 

 A buffalo chicken pizza on a whole wheat crust with homemade blue cheese sauce.

 

Who doesn't love buffalo chicken anything?! I love making buffalo chicken dip yet I rarely do because its just too dangerous to have in my house. I WILL eat the whole thing. I have yet to learn self control so its been a while since I have made that delicious dip, but I still wanted something buffalo. Something nice and spicy. I thought about buffalo chicken chili but I really love making pizza so I decided to create my own version of buffalo chicken pizza.

 

I used a blue cheese sauce for the base then layered it with ground chicken tossed in buffalo sauce, thin slices of red onion, mozzarella, and lots of crumbled blue cheese. MMM MMM MMM!

 

It is way better than any take out pizza and just goes great with a beer!

 

Don't be lame and order out, be cool and make your own! :)

 

 

 

Buffalo Chicken Pizza

 

Blue Cheese Sauce (optional, store bought works great too)

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon milk
• 2 tablespoons white wine vinegar
• 1/4 teaspoon Worcestershire Sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/2 cup (2 oz.) crumbled blue cheese

Directions

1. Combine mayonnaise, sour cream and milk in small bowl and mix until smooth.
2. Stir in vinegar, Worcestershire sauce, sugar, salt, pepper and garlic powder until well blended.
3. Fold in cheese.
4. Transfer to container with tight-fitting lid. Chill until serving time.
5. Stir well before serving.

For the Pizza

Homemade or store bought whole wheat pizza dough.
1 tbs olive oil
1/2 tablespoon garlic powder
salt and pepper to taste
1 lb ground chicken
3/4 cup Frank's Red Hot Buffalo sauce
1/2 cup Blue Cheese dressing
3/4 cup shredded mozzarella
1/2 cup crumbled blue cheese
1/2 a medium red onion, thinly sliced

1. Preheat grill with medium high heat. You want the grill pretty hot so the oiled dough wont stick.  (IF COOKING IN OVEN: Preheat to 425 degrees)
2. In a medium or large skillet, heat olive oil over medium heat for just a minute before adding ground chicken.
3. Cook over medium heat for 5-8 minutes until chicken is cooked thoroughly.
4. Sprinkle with salt and pepper, and garlic powder.
5. Pour hot sauce over chicken and stir to coat evenly. Remove from heat. **Steps 2-5 can be done ahead of time**
6. On a flour surface knead the pizza dough for a minute and then flatten with hands.
7. Roll or toss (if you are that skilled) dough out to about 1/4 to 1/2 inch in thickness. Oil the face up side of the dough and transfer to the preheated grill with the oiled side down. (IF COOKING IN OVEN: lightly oil a cookie sheet, or use a preheated pizza stone, and press dough into the pan following with the toppings and cook 18-20 minutes)
8. Close the grill lid and let dough cook for 3-5 minutes, then oil the top of the dough again and carefully flip the dough.
9. Spread a thin layer of the blue cheese dressing over the crust and top with chicken and red onion.Sprinkle mozzarella to top the pizza. Finish with as much crumbled blue cheese you as you prefer.
10. Close the lid and continue cooking for another 5-10 minutes until dough is cooked and slightly crisp and cheese is melted..
11. Serve with extra blue cheese dressing and dig in!



"Pumped" for Fall

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Iced Pumpkin Cookies

 

 

Hello hello! This weekend marks the official start of fall. Where the heck did summer go?! I know it's so cliche to say feel like it just flew by this year, even though we say that every year. BUT I really feel like this summer literally flew by! Regardless I am ready and excited for all things falls. Starting with PUMPKINS!

 

I got a few little pumpkins as soon as they were ready at the farm. They are on my steps and with this beautiful fall weather we have been having the past few weeks, they fit right in. So I thought I would make something with pumpkin. I have a few recipes I still have to post but wanted to kick start autumn with this fabulous cookie recipe.

 

These are easy peasy and taste just a sweet little ball of fall. The cinnamon and nutmeg add such warmth and the sweetness of the pumpkin and vanilla icing make the perfect cookie for this time of year.

 

They couldn't be simpler and with just a few ingredients you get this light airy but slightly sweet cookie that is hard to eat just one. So go grab your pumpkin spice latte and get back and make these pumpkin cookies :)

 

 

 

Iced Pumpkin Cookies

makes 24-26 cookies

 

Ingredients

 

Cookies

• 2 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/2 cup (1 stick) butter, softened
• 1 1/2 cups sugar- I only used 1 cup and they came out perfect
• 1 cup canned pumpkin puree
• 1 egg
• 1 tsp. vanilla extract

Glaze

• 2 cups confectioners' sugar
• 3 Tbsp milk
• 1 Tbsp melted butter
• 1 tsp. vanilla extract

Directions 

1. Preheat oven to 350 degrees.
2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. To the butter mixture add the pumpkin, followed by the egg and vanilla.
5. Slowly add the flour to the mixture, and beat until just combined.
6. Drop tablespoonfuls of dough onto a cookie sheet and press down to flatten slightly
7. Bake 15-20 (usually about 15) and remove to chill on a wire wrack.
8. While cookies cool combine glaze ingredients, adding more milk to achieve desired consistency. It should be smooth and thin enough to drizzle over cooled cookies.

 

ENJOY <3

 



Another Year Older.....

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White Chocolate Cheesecake

with Salted Caramel Sauce

Well I have to say I must be the worst blogger around! I have been barely posting for months now,
 :(. I really don't blame myself though. I blame technology and the death of my lap top. I have been busy yes, but not too busy to blog. It is just hard to get to a computer all the time.

I have also been super busy trying to get my cupcake business more known in the area. It seems babies are all around me so I have been doing a few baby showers and I have a few festivals coming up since we are approaching the fall season. Festivals are such a great way to get my name out there. Everyone loves having a treat walking around the festival and even if they don't its a great place to hand out LOTS of business cards. So wish me luck this season, I am super determined to expand Sugar*Punch Cupcakes and I am dead set on one day having a Cupcake Truck. Dreams do come true and I believe mine will :)!

Anyways I have LOTS of recipes to catch you up on.

 I recently celebrated another birthday which was just wonderful. Nice and simple filled with family, friends, drinks, music, and WONDERFUL food!

Of course I could not resist making my own birthday cake. However, I wanted  to get crazy and make something really decadent. Whats more decadent then a smooth and creamy cheesecake?! Um a white chocolate cheesecake with a homemade salted caramel sauce on top that's what!

This cheese cake is pretty amazing on its own however this sauce is literally to die for! And you only need a little bit on top of the cheesecake so you will have a ton left over to put on top of ice cream, pie, pretzels, apples, or to just eat with a spoon.

So if you have a few hours to spare I recommend spending them making this amazing concoction!

Keep checking back for all the recipes I need to get up here! :)

sorry for the lousy picture from my phone, but hey look there's Alton Brown! Haha LOVE his Good Eats Books

White Chocolate Cheesecake with Salted Caramel Sauce

Makes 1 10 inch cake

Serves 8-16

*This works best with a 10in spring form pan and a stand mixer.

Caramel Sauce

Ingredients

• 1 1/2 cups granulated sugar
• 1 3/4 teaspoons lemon juice
• 1 pint heavy cream
• 4 tablespoons unsalted butter
• 1 1/2  teaspoons coarse sea salt

Directions
*note* This can burn easy so be careful and keep an eye on the sugar. It may be tricky but SO worth it.

1. In a medium non stick sauce pan over medium high heat, combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.
2. Continue to cook and swirl until it sugar turns a medium amber color. Be cautious because the sugar can darken quickly and you do not want that. It will taste burnt.
3. When the sauce is at the dark amber color  slowly whisk in the cream. If the caramel hardens with the addition of the cream, just continue to add the cream and bring the mixture back to a a boil over medium heat.
4. Continue to stir until the sugar has remelted.
5. Allow to boil for 5 minutes then remove from heat and stir in the butter.
6. Stir in sea salt and pour into a heat safe container and chill until ready to use.

Ingredients

Crust

• 10 ounces graham crackers, crushed into crumbs
• 7 tablespoons unsalted butter

Cheesecake Filling

• 3 8-ounce packages of cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup heavy cream
• 8 ounces good quality white chocolate, chopped
• 5 large eggs
• 1 teaspoon vanilla extract
• pinch salt
• boiling water

Directions

1. Pre-heat the oven to 375°F.
2. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.
4. Bake for 10 minutes and then allow to cool completely on a wire rack.
6. Reduce the heat to 325°F and prepare the cheesecake batter.
8. Place the chopped white chocolate into a heat safe bowl and set aside. Then bring the heavy cream to a simmer over medium heat in a small sauce pan.
9. Pour the hot cream over the white chocolate. Stir the chocolate gently until melted completely.
11. Place the cream cheese in your mixer with the paddle attachment and beat the cream cheese until smooth and lump free.
12. Add the sugar and mix, scraping down the sides of the bowl several times.
14. On medium speed, slowly add the melted white chocolate and mix until just combined
15. Follow with the eggs, one at a time, beating on low speed until each egg is incorporated. Then the mix in the vanilla and salt and pour into your prepared pan.
17. Place the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
19. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil).
20. Bake at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. (Mine took just over 60 minutes)
22. Remove from the oven and allow to cool completely on a wire rack.
23. Once cool chill for at least 4 hours before serving.
24. Before serving pour a small amount of the caramel sauce over the top of the cheesecake until the top is covered with a thin layer. If needed reheat the sauce slightly in the microwave for a few seconds to allow easy pouring and spreading.