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!

"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

 



Blueberry Oatmeal Bars

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Look at me, back in action and keeping up with my blog posting! Well now that I have somewhat of a schedule and a working computer be prepared for some OUT OF THIS WORLD recipes. Haha not really, but still quite tasty and down right Pinterest worthy right?!

This recipe is one I came up with yesterday morning. I had bought some blueberries and they were extremely plain and almost flavorless. I get it, its a tad too early for blueberries, but I could eat buckets of blueberries so whenever they are sold I can't resist and buy them knowing they are not going to be nearly as delicious and ripe as they should be. If I just wait a few more weeks I can have an endless selection of blueberries at my finger tips, being that I literally live in the blueberry capital of the world.

However, I bought the pint of blueberries. Since I did not want to eat them plain I figured I'd bake something with them. I decided to go with a good old blueberry bar. Its nice and sweet thanks to making a sauce with the blueberries and honey, but also toasty and crunch because of the oatmeal and walnuts.

Mmm mmm. I could eat the whole batch, but I won't. At least I hope I won't.

If you went out and bought blueberries a bit too early don't eat them its not worth it. Make these bars, they are well worth it!

Blueberry Oatmeal Bars

Makes 12-16 bars

Ingredients

For the bars

• 1 1/2 cups quick cooking oats
• 1/2 cup whole wheat flour
• 1/2 cup brown sugar, dark or light
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 a teaspoon cinnamon
• 6 tablespoons unsalted butter, melted
• 1/4 cup chopped walnuts

For the Filling

• 1 2/3 cups blueberries
• 3 tablespoons honey, or sugar but I prefer honey
• 2 teaspoons cornstarch
• A pinch of nutmeg
• 1/4 teaspoon cinnamon
• 2-3 teaspoons lemon juice 

Directions

1. Preheat oven to 350 degrees.
2. Line an 8 in square baking dish with parchment paper, or foil with non stick spray.
3. In a large bowl, mix the oats, flour, brown sugar, baking soda, salt, and cinnamon together.
4. Add the melted butter and mix with a fork until combined and a light crumb forms.
5. Press half of the mixture into the prepared dish and bake for 12 minutes.
6. While baking the crust; Prepare filling by adding the blueberries, honey, cornstarch, nutmeg, cinnamon and lemon juice to a medium sauce pan.
7. Stir ingredients and continue to cook over medium heat until sauce thickens, about 7 minutes.
8. Pour over crust and top with remaining mixture.
9. Sprinkle the 1/4 cup of nuts over the top, and bake for about 30 minutes.
10. Let cook in pan on a wire cooling rack.
11. Once cool cut into bars and enjoy!

Luck of the Irish

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White Chocolate Irish Potato Candy

Everyone getting ready for this weekend's extravaganza to celebrate the good ol' St.Patrick?! Well if not grab a big old cup of coffee, top it with some Bailey's and whip up a batch of these little nibblets of goodness. Yes I said nibblets.
Irish Potatoes are a almost like a coconut truffle and despite their
name they were not created in Ireland and they do not contain any potato. They are super sweet but not too sweet thanks to the cinnamon they are rolled in.

If you aren't a fan of coconut they defiantly have an acquired taste. However if you enjoy a good coconut treat then these are great.

I always try to doctor a recipe to make it my own or experiment to change the flavor in almost every recipe I try. I did just that with these. I had been following my Mom's recipe for years, which is exactly the same as every other recipe out there. I had a little bit of white chocolate left and decided to melt that into the mixture. I also added a dash of nutmeg to the cinnamon coating.

Well, I must say I am quite amazed at how wonderful they tasted with these additions. I was never a huge fan of these and could only just one, if that. Yet I found myself eating one after the other. The white chocolate, cream cheese, and coconut just blend beautifully together.

I even made them into a cupcake. You'll have to wait for that recipe. So for now I hope you enjoy these!

White Chocolate Irish Potato Candy

Ingredients

• 2-3 oz white chocolate, melted and slightly cooled
• 1/4 cup butter, softened
• 1/2 package cream cheese (4 oz)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 2 1/2 cups flaked coconut
• 1 small bowl filled with brown cinnamon
• 1/4 teaspoon nutmeg

Directions

1. In large mixing bowl beat together cream cheese and butter until combined.
2. Add melted white chocolate, mix until combined. Followed by the vanilla.
3. Using a sifter gradually add the powdered sugar.
4. Add the coconut and set in fridge for 10-15. This will make it easy to roll into balls.
5. Remove from the fridge and form small balls at the size of your liking and roll in the cinnamon and nutmeg mixture.