Apple Blueberry Crisp

Fall is "all about" apples, harvest, cider, cinnamon....!  To combine the end of summer with the best of Fall, here's a simple dessert to end any meal.

This was a simple solution to use the rest of the blueberries we had sitting around from the french toast a few posts back.  This time, I had the great pleasure of having Michael serve as my sous chef and help with all the dirty work involved in cooking!  :)  Oh, and it's always great to have another mouth to feed my desserts to!

As school gets more and more busy and deadlines continue to pile-up... hopefully I'll be able to keep up-to-date on this.  I'm also plotting a name change for the blog and total make-over.  Any ideas?

Apple Blueberry Crisp

1 cup butter
3 large granny smith, or other tart apples, thinly sliced
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp cardamom
3/4 cup fresh blueberries
1 1/4 cups brown sugar
1 cup flour
1 1/2 cups oats
1/2 tsp salt
1 tsp vanilla

Preheat the oven to 350.

Heat a large skillet over medium-high heat with 1/4 cup butter.  Once butter is melted, toss in the apples and a 1/4 cup brown sugar and saute until the apples begin to cook down, about 7-9 minutes.  You could also sweeten with maple syrup, honey, or agave for a twist!  Once apples begin to get a little tender and brown slightly, toss in the cinnamon, cloves, and cardamom and continue to cook for another 2-3 minutes.  Add in the blueberries and saute for another 2-3 minutes and remove from heat.  Set aside.

In a separate bowl, combine the remaining 3/4 cup butter (melted) and the remaining 1 cup brown sugar and combine until light and fluffy.  Add in vanilla, salt, flour, and oats and combine to create crumbles.

In a tart or pie dish, spread the sauteed apples and blueberries in an even layer. Top with the crumbled oat mixture and bake for 20-25 minutes, or until top begins to lightly brown.

Let cool for about 15 minutes before serving.  Top with whipped cream, ice cream, drizzle with heavy cream, or just eat!

Pumpkin (Pie) Spice Latte

Happy Fall!!!  I know that I made a post JUST yesterday, but I thought that since it's officially Fall, I needed to post something that is very fall-like.

I know that some places in the country are still rather warm and others quickly getting cold, but before long, I have a feeling we'll be covered in a light dusting of white.  Once that happens - there's NO good excuse for me to not drink a warm beverage.  And what might one of those be...?

Pumpkin Spice!!!  I have to admit.  I have a SLIGHT addiction (not only to this drink, but also to Starbucks...).  I'm so thankful to have a friend in Bri who can relate!  It's a GOOD thing that we have our own espresso machine so I can make lattes here any time I want to.  :)  You know, since those "small" beverages can start to add-up quickly if you're not careful enough. (Yikes!)

So... of course I'll still "accidentally" fall into the "trap" and buy one every once and a while, but for the sake of a budget, here's my easy solution!  (I don't think this recipe will jeopardize Starbucks in any way).  :)

Pumpkin (Pie) Spice Latte

2 cups milk
1/2 cup pumpkin puree
1/4 tsp cinnamon (depending on preference) plus more for sprinkling (if desired)
1/8 tsp ground cloves
1/8 tsp nutmeg
1 - 2 tbsp sugar (depends on preference - more even if you'd like!)
1 tbsp vanilla
2 - 4 shots espresso or 1/4 - 1/2 cup French press or drip coffee (how much coffee do you want?)
whipped cream

In a saucepan, combine the milk, pumpkin puree, spices, sugar, and vanilla.  Heat on medium-low, careful to not scorch the milk.  You might also want to whisk the ingredients to keep the spices incorporated.

Prepare espresso or coffee as desired.  Once pumpkin mixture is warmed to desired temperature, probably 150-180, divide into two large mugs, pour in coffee, and top with whipped cream and extra cinnamon.  Lastly, sit down with your favorite person or an old (or new) friend and catch-up!

Happy Solstice!!!

Grilled Mozzarella and Red Pepper Paninis

These paninis are rather sentimental to me.  :)  They always make me think of my mother.  In a past post or two I mentioned the grocery store back home that my mom and I love going to.  Well, here's another post inspired by that grocery store.  Every time I'm home, my mom and I always have to split one of these.

I have to say - I find these rather addicting...!

Grilled Mozzarella and Red Pepper Paninis

4 ciabatta rolls
8-12 basil leaves
2-3 medium tomatoes (thinly sliced)
sliced roasted red pepper (thin strips)
8 oz fresh mozzarella (sliced to about 1/4" rounds)
olive oil, butter, or basil butter
salt & pepper

We have a cast iron panini grill, but a panini press works just as well!  (Honestly - the first time I made these for my awesome old roommate, Lynsey, for her birthday, we didn't have anything will "grill making marks."  I fashioned the largest pan with a smaller pot inside of it so I'd have a "lid" on top to help "press" the panini.  See?  Whatever works!).  Heat the cast iron or panini press.  Add a little butter or olive oil if necessary.

Slice the ciabatta rolls in half.  Spread butter, basil butter, or brush olive oil on the insides of both the top and bottom pieces.

Layer the mozzarella, roasted red pepper, tomato slices, and 2-3 basil leaves in each roll.

Place the paninis on the grill and grill each side for about 3-4 minutes, or until nice grill marks are made and the mozzarella begins to melt.

Remove from grill, let sit for a minute or two, then slice in half and serve.

Roasted Red Peppers

as many peppers as you'd like!
olive oil
salt
garlic (optional)

There are a few methods for doing this...

If you have a gas stove-top, turn burner on high and place the peppers on the flame.  Watch carefully and rotate frequently as to not TOTALLY char your pepper.  If you don't have a gas stove, like we don't, then here's an easy solution!  Turn your oven on to broil.  The method is quite similar.  Make sure your top right is as high as it can go.  Rotate the pepper every 60-90 seconds or so.  You might find that it needs a little more time on each side.

Don't be scarred to have some dark, black marks.  That's all in the roasting process!  :)

Once roasted, place the peppers into a bowl, cover tightly, and allow the peppers to cool.

Carefully remove the roasted skins.  Don't get rid of any of the juices left from the peppers in the bowl!

Slice the peppers and place back into the bowl.  Drizzle with olive oil and season with salt and garlic as desired.

Chocolate Cake with Cream Cheese Frosting and Sliced Strawberries

I have been having this TERRIBLE problem the last few days - okay, maybe weeks.  I'll be honest.  All I want to do is BAKE and eat sugar!!!  That could mean any number of things I guess.  If I didn't have been self-restrain, I'd be up in the kitchen right now and now down here on the couch typing this... (And now I have been wasting my time trying to figure out why this won't align appropriately...  It's making all this extra space!)

I first made this cake probably six or so years ago.  A family friend of ours, who happens to LOVE chocolate and HATE coffee, said this was the best chocolate cake she'd ever had!  That means a LOT coming from her.  :)  My mom and I couldn't help laugh hysterically once she was gone.  To this day, she has NO idea about this "little secret" of ours.  

This recipe comes from Jan Karon's Mitford Cookbook.  It was originally called Lew Boyd's Chocolate Cake.  Of course, a few, small, minor adjustments have been made to the recipe.  I also used a different frosting than she calls for in the original recipe.  The other one is QUITE delicious and richly chocolatey, but the request was for a chocolate cake with cream cheese frosting.  I can't argue with cream cheese...!

Chocolate Cake with Cream Cheese Frosting and Sliced Strawberries

1 1/2 cups cake flour

1 cup espresso

1/2 cup unsweetened cocoa powder

2 cups sugar

1/2 tsp salt

3/4 tsp baking soda

1/2 cup oil

2 large eggs (room temperature)

1/2 cup sour cream

2 tsp vanilla extract

Preheat oven to 325.

Butter and flour two 8" or 9" round baking pans.  Set aside.

In a bowl, combine cocoa powder and espresso, stirring constantly, until the powder has dissolved and a nice paste is created.  Let cool.  Whisk in the eggs, sour cream, and vanilla until well combined.

In a stand mixer or large bowl, combine the sugar, flour, salt, and baking soda.  Mix until the ingredients are incorporated.

In thirds, stir in the wet ingredients, taking care to make sure the wet and dry have been well blended.   Pour the batter evenly between the two pans.  Rap each pan to remove any excess air-bubbles.  Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for about 10-15 minutes before removing from the cake pans and setting on a cooling wrack.

Cream Cheese Frosting (version 2 of mine...)

16 oz cream cheese (room temperature)

3-4 cups powdered sugar

1 tsp vanilla

With a beater, cream the cream cheese until smooth.  Add the vanilla and slowly add the powdered sugar until desired texture is created.  (I guess it's just a science!  I have to slowly add the powdered sugar until I find the consistency I'm looking for).

Frost the cake... throw some sliced strawberries on top... Eat!!!

Oven Steak with Basil Butter

I have to say that originally, I hadn't purchased a large quantity of basil for this purpose.  Also, I can't credit the idea to myself, as it really was my mother who came up with the genius idea!  And you know what?!  It WAS genius!  I am now addicted...  I'm not sure I'll be able to see plain butter (in MOST savory contexts) in the same light again.  (Baking?  That's another ballpark!).

So, with some family, this feast commenced!  Documenting this epic event?  Well... my camera?  MIA.  The NICE camera?  Currently with Nicholas in... a foreign country...  All that to say, MUCH thanks to Bri for letting me use her iPhone for this meal and the chocolate cake (next post?).  :)  THANKS, Bri!!!

This steak recipe, or one VERY similar to it, came about in Aspen two summers back with my brother-in-law Stephen and our AWESOME friend, Doug.  Let's just say there wasn't ONE bite left that night and we were all SO stuffed that we couldn't move for a couple hours.

It was about TIME to bring back this recipe!

Oven Steak

1 large steak (about 1.25-2 lbs - also, use a NICE, FATTY cut!  It'll make it SO much more tender)
salt
pepper
Worchestershire Sauce (A MUST!)

Pre-heat your oven to 325.

Heat a "lined" cast iron skillet on medium-high heat.  By lined, I mean it's "grated" and can make sear marks - ours is great for this AND for making paninis!!  (Hmmm... that gives me an idea for this week!).  :)

Salt and pepper, generously, both sides of your steak.  One your skillet has heated, place your steak into the skillet and allow to sear.  Toss in about 1-2 tbsp Worcestershire Sauce.  The cast iron will really SIZZLE at this moment and beautifully add a nice brown to the steak.  After 45-60 seconds, check the steak for nice grill marks.  If you have a nice browning and coloring, flip the steak over and repeat.

Once both sides of the steak are nicely seared, grab the skillet with a pot-holder and place in the oven.  Allow to cook for 15-20 minutes.  If you're really conscious and don't like a rare steak, use a meat thermometer to check the internal temperature.  If you like a rare steak, I would suggest about 12 minutes.  20 minutes gets a nicely done steak with no apparent pink, but isn't charred!  :)

Allow the steak to sit for about 5-10 minutes before cutting into.  If you're really specific about things, cut against the grain.  :)

Top with Basil Butter and drizzle the excess drippings/sauce from the cast iron!!!

Basil Butter

1 cup butter (2 sticks - best if still somewhat chill and not room temp)
5-6 oz fresh basil (EVEN more, if you'd like - no stems - leaves only)
3-5 cloves fresh garlic
salt

In a food processor, or blender, combine butter and garlic (add cloves depending on how strong of a garlic essence you enjoy) and beat/blend until the garlic is chopped and no large chunks remain.  Add basil, seasoning with some salt.  Blend again until the basil is fully incorporated and smooth.  Test to see if more salt is needed and add as necessary.

We enjoyed this on a nice loaf of ciabatta bread as well!  NOT a bad choice, if I say so myself...  :)

Blueberry Almond French Toast

French toast is one of those "comfort foods" that I feel can be eaten at any time of the day... and at any point in the year.  So, why not eat it for dinner?!

I must be honest...  I used to DESPISE the idea of breakfast for dinner.  Something inside of me has changed.  For me personally, this meal would go OH-SO-WELL with some maple sausage, and I could highly recommend that combination for anyone who loves salty meat with sweet breakfast foods.  I just happened to make this for two bacon lovers.  :) 

Compliment this with some fresh cut fruit, eggs, meat, or even a nice fruit smoothie!  Happy breakfast!  (OR dinner!!!)

Blueberry Almond French Toast
1 loaf challah bread
5 eggs
1 1/2 cups milk (or buttermilk)
1 tsp almond extract
1/2 tsp vanilla extract

Heat skillet on medium heat with about 1 tbls butter.

In a large bowl, whiracact and vanilla extsk together the eggs, milk, almond extracts.  Slice challah bread into 1" slices.  Soak both sides of the toast in the egg mixture for about 20-30 seconds.  Place soaked bread into skillet and cook until lightly browned, about 2-4 minutes, before flipping and browning the other side.

Remove from skillet.  Top with fresh blueberries, slivered almonds, whipped cream, maple syrup... whatever sounds delightful to your taste buds!!

Orange Ricotta Pound Cake

Wow!  School has already started and is in full swing... and time is flying!  I hope I can actually find time to cook, post, and get back into this, now that I actually have my own kitchen again.  :)

While unpacking mounds of boxes, organizing everything, and finding all the missing furniture we needed to set-up our new place, my craving for pound cake grew larger and larger.  I had it ALL planned out in my head!  The first night in our new place I was going to make this recipe as soon as we were done eating dinner.  Let's just say that didn't happen...  Good 'ol Irene got in the way, which knocked out our power.  All that matters is that in the end, I got to make my pound cake.  And by golly, here it is!!!

This recipe is just EVER so slightly adjusted from the Giada recipe I have in one of her cookbooks.  I have to say that the small adjustment I made didn't have any negative effect on the recipe.  Try this citrus spin on the traditional pound cake.  :)

Orange Ricotta Pound Cake

1 1/2 cups cake flour
2 1/2 tsp baking powder
1 tsp salt
3/4 cup butter (room temp)
1 1/2 cups ricotta
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 1/2 tsp almond extract
zest of one large orange

Preheat the oven to 350.

Grease a 9x5x3 loaf pan and set aside until needed.

In a bowl or stand mixer, cream butter, ricotta, and sugar together until light and fluffy (this will take a few minutes).  One by one, add the eggs while still mixing.  Next add the vanilla, almond extract, and zest to the batter.

In a separate bowl, combine the flour, baking powder, and salt and stir together.

Slowly pour the flour mixture into the wet ingredients just until combined, careful not to over beat the batter.

Pour the batter into the loaf pan and bake for 45-55 minutes, or until light golden brown and a toothpick inserted comes out clean.  Let stand for about 10 minutes and remove from pan and allow to cool completely.

Serve with whipped cream, orange slices, or whatever you like.  It can stand alone just fine as well if you'd prefer.  :)  I really don't think you can go wrong with a homemade pound cake!