A Wintery Winter Crisp

Winter is a time for baking, especially anything with warm apples and cinnamon.....apple pies, apple tarts and even appple crisps. The smell that travels through the house as these yummy desserts are being baked is so comforting and that scent alone can conjure up good holiday memories and get you all warm and fuzzy inside (cheesy but true). Martha Stewart has an apple crisp like recipe but with a holiday twist that will knock your Christmas reindeer socks right off. What is this holiday twist or secret ingredient you ask? Well cranberries of course and tis the season for fresh cranberries and I love me some fresh cranberries.

Martha's Winter Crisps is an age old favorite in our family, that my mom has made for years and that I can recall making when I was a junior in high school for the first time. The tart of the apples and cranberries mix well with the sweetness of the pears and crumb topping. And the cinnamon and nutmeg give it a holiday taste that is unmatched. And when served warm with some vanilla ice cream, there is nothing better.


Martha's Winter Crisp
2 cups cranberries (fresh), can be found in the produce section
4 cups pears, peeled and sliced
3 cups apples, peeled and sliced
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup sugar

Crumb Topping
3/4 cup flour
3/4 cup brown sugar
3/4 cup oatmeal
3/4 cup unsalted butter
Nuts optional

Start off by preheating the oven to 350 degrees. Butter a 9x13 inch glass dish. Set aside.

Using a medium size bowl, peel cut and measure out the apples and pears, adding the cranberries last after rinsing the cranberries gentle. The in a small separate bowl mix together the cinnamon, sugar and nutmeg. Once mixed add the dry spice mixture to the fruit, tossing with your fingers until everything is coated evenly. Once fully coated place the fruit-spice mixture into the buttered glass dish. Set aside.

In another small bowl combine the flour, brown sugar and oatmeal. Mix well. Then cut the butter into the dry mixture with a pastry knife or a fork. Mix until the butter is in small pea sized balls and is incorporated in with the dry mixture. Pour the crumb topping mixture onto the fruit in the butter dish making sure it is blanketing the fruit.

Bake the winter crisp for 35-45 minutes, baking unto the crumb topping is a golden brown and the juices from the fruit mixture are bubbling and the fruit is soft. Once done baking, place on a cooling rack for 10-15 minutes. Serve warm, with a yummy vanilla ice cream.

So if you are needing a little Christmas kick in the pants and like a good crisp, bake you a Winter Crisp and finish it off with a scoop of ice cream. In the end you will be oozing with christmas cheer and will keep going back for more.

Merry Christmas!

Spreading some sugar cookie cheer........

Thad and I have a friend named Chris who is in the Navy and has been in Rhode Island for the past several months doing some training. He has been away from his wife and daughter and for some time had not been allowed packages. When he was allowed a package, Chris told Thad that he was craving my sugar cookies.

So one night I spent the evening making and decorating sugar cookies. I used the best sugar cookie recipe in the world, Bradford Sugar Cookies. Making them got me into the christmas spirit and got me excited for a season of baking. After a long but fun night of baking, I was able to get the cookies off to Chris the next day, so that he could enjoy them fresh.

So there you have it, just wanted to share some Christmas cheer with you, so that visions of sugar cookies dance in your head. Merry Christmas!

Mini Pecan Tarts

Since I have lived in the south I have noticed that pecan pies are a beloved dessert that usually make a showing at many family gatherings and any event. You can almost always find it on the dessert menu at a restaurant and I have never made a pecan pie ever, and got my chance recently.

Thad loves to repay or thank people by offering up my baking. A friend recently had done something really generous for us and Thad asked him if there was anything he would like me to bake as payment, since he was refusing payment for his kind deed. This friend told Thad that he loved pecan pies. I was instantly intimidated because pecan pies, although made all over the world are definitely a southern specialty and southerners know their pecan pies.

So the search was on for a good pecan pie recipe but not just any good recipe but a great recipe. I tried a recipe from one of my cookbooks and it didn't work and so I remembered that my mother-in-law makes great pecan pies and so I went and got out her cookbook that she had made years ago for her children. I also thought that I wanted to do something different. I remembered I had some cute little tart pans and had never used them so I decided to make our friend, little cute pecan tarts.

I used my mom's secret pie recipe for the crust and then for the pecan filling I used Pat's recipe (my mother-in-law) and made them 5 cute tarts. The pecan tarts turned out rich and soft and were absolutely yummy. They were a hit with our friend and his wife told me he ate all five tarts except she got half of one.

Pecan Pie Filling
1 cup sugar
2 cups white Karo syrup
6 eggs (sligthly beaten)
dash of salt
1 teaspoon vanilla
1/4 cup butter, cut into cubes
2 cups pecan halves

Start off by setting the oven to 350 degrees. My oven tends to cook get a little hotter so I usually set it 10 degrees lower than the recipe calls. For this recipe I would set my oven to 240 degrees.

Then using your favorite pie crust recipe, roll out the dough until it is thin but not so thin that you can't work with it. Then depending on what size tart pan you use, use the tart pan as a gage making sure there is an inch extra along the edges. Then press the dough into the tart pan. Once that is completed, using a fork, poke holes all over the pie to let it breath. Set the unbaked tart pans to the side.

For Pat's pecan pie filling, using a stand mixer combine the sugar, karo syrup, eggs, salt and vanilla. Mix well on medium speed until mixture is smooth. Then with a wooden spoon stir in the pecans until they are incorporated fully into the mixture. Then pour the pecan pie filling into each tart pan, pouring batter almost to the top of the tart, so that you can still barely see some crust. This recipe will make about 10 4-5 inch mini tarts or what I did is I did one pie and about 6, 4-inch pecan tarts. Then place the cut cubes of butter onto each tart.

Next, place the tarts on a cookie sheet to prevent any dripping or overflowing. For the baking time I would watch them closely. For an average pecan pie you would have it in the oven for 45 minutes to an hour. For these I started checking on them 10-12minutes in. My pies were done within 20 minutes and the way I could tell was by inserting a small butter knife into the center, and when it comes out clean it is done.

Once the pecan tarts are done, place on a cooling rack and let cool. Once cooled completely, serve with a dollop of whip cream. If you love pecans, you will love these little tarts. They are easy to make and a southern favorite!

Enjoy Y'all!

Cinnamon Apple Crumb Pie

I am sorry for being away for so long. Seven weeks ago today my brother-in-law Mark Forester died in Afghanistan, in combat trying to save a fellow teammate. Mark died a hero and he died for our freedoms. I have not felt much like blogging but after a gentle push from both my sister and my mom I am back and ready to bake my little heart out, and as my mom posted on my blog "Roz get back to cooking! It is good for the soul".

So with that said, it is fall once again and whenever I feel fall creeping up on me, I get so so so excited. I love colorful fall leaves, I love cool nights where I have to get my blanket out and curl up in it and I love what fall means.....it is the pre-party to Christmas. Along with fall comes this urge or need to bake an apple pie. It feels like it is not yet officially fall until I have baked a warm, gooey, cinnamony apple pie. Plus the smell that it sends through out our home is pretty much divine.

My parents live in a little town called Millville, in northern Utah, they have a gorgeous spread and on that beautiful spread they have over 80 apple trees. When fall rolls around each year the apples get ready to harvest which means apple picking, apple cider and lots and lots and lots of apple pies. Apples and fall go hand and hand. So the other night I was at the store and decided that I was going to make an apple pie. Thad didn't complain either and of course, true to form he was my little sampler. William Sonoma has a great Collection of cookbooks and I have their "William Sonoma Collection: Pie & Tart". In this cookbook I found an amazing recipe for a Cinnamon Apple Crumb Pie and I liked it because it was just a little different than your normal apple pie. The flavor of the pie, with the tart apples, cinnamon and crumb topping was a perfect combination and honestly it was the perfect taste of fall. So give this perfect apple pie a try....that rhymes.

To begin preheat the oven to 375 degrees. Get out a pie pan and grease it lightly, set aside.

For the crust, use your favorite pie crust recipe. I use my mother's secret family recipe (she is an amazing pie maker).

Pie Filling

7 large, tart apples

1 tablespoon fresh lemon juice

1/3 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

pinch of salt

For the pie filling slice the 7 large apples as thin as possible. Place apples in a medium size bowl. Then sprinkle the apples with the fresh lemon juice, set aside. Then in a small bowl combine the sugar, cornstarch, cinnamon, nutmeg, cloves and salt, mix well. Once combined, pour sugar mixture onto the apples. Toss gently, making sure the sugar mixture is evenly distributed on the apples. When apples and sugar mixture are combined, pour apple filling into a prepared a dough-lined pie pan. Set aside.

Crumb Topping

1/2 cup unbleached all-purpose flour

1/3 cup firmly packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

5 tablespoons cold unsalted butter

For the yummy crumb topping, in a medium size bowl combine the flour, brown sugar, cinnamon and salt. Then with a pastry blender cut the butter into the dry mixture until the butter is in little bead shaped balls. If this is made before had, place in refrigerator until needed.

Once pie filling is complete and in dough-lined pie pan, sprinkle the crumb topping on to pie, making sure it is distributed evenly. Then place in oven on middle rack for 50-60 minutes or until the crust is a nice light golden brown and pie mixture is bubbling.

When done, remove from oven and place on a cooling rack until it is completely cooled or at room temperature. I serve mine with a healthy scoop of vanilla ice cream or you can also do whip cream. Either way you can't go wrong, this is a classic recipe, that is for sure a comfort food that will get you ready for fall and winter.

Happy Fall!

Kitchen Sink Cookies....

Everything but the kitchen sink go into these hardy and feel good cookies or at least that is the idea of this recipe. This cookie was a staple in the Nelson Family home growing up and I remember they were my dad's favorite cookie. I even have a sweet memory of my dad helping me make them, partly to help his daughter and partly because he knew he would benefit from helping me make these delicious cookies, and the memory is sweeter because my dad often times was not found in the kitchen.

So a few days ago I made this recipe for the first time in who knows how long. I came across this oldie by goody while looking for a cookie recipe to make for my co-worker who had been gone for almost 2 weeks due to a procedure she had done. Candace (my other partner in crime and co-worker) and I wanted to give her a warm welcome back, so we made her a banner and I decided to make her some cookies since while out she wanted me to bring her her favorite cupcakes I make and I never did (I know, horrible friend). So to make up for my absence, I decided to make her Kitchen Sink cookies.

These cookies were a hit at work and my co-worker Candace even requested I bring some more the next day (I spoil them with my baking) and my manager kept asking for the recipe. I love this cookie because of its crunchy but soft texture, and buttery taste that compliments the sweetness of the cookie, making the cookie delish. Honestly I was delighted to see after all these years how good Kitchen Sink Cookies are and what a hit they still are.

With this recipe you can be creative and add whatever you want to them. I would have added coconut to this recipe but was out but for sure next time I will do so. You will be amazed with how simple, easy and quick these are to make.

Kitchen Sink Cookies

1 cup sugar

1 cup brown

1 cup butter

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon baking soda

2 cups rolled oats

2 cups Cornflakes or Rice Krispies

1 cups nuts (pecans or walnuts)

6 oz. semi-sweet chocolate chips

To start off preheat the oven to 325 degrees.

Start off by using a medium size bowl combining the flour, baking powder, baking soda and salt . Set aside. Then in a stand mixer cream together the butter and sugars. Mix until combined and the mixture is light and fluffy. Once mixed, add the dry ingredients to the wet ingredients. Add in increments and do not over mix the batter. next take bowl off of stand mixer and incorporate the oats, cornflakes/Rice Krispies , nuts and chocolates chips with a spoon. And then if you feel like being creative, you can add anything to this mix, M&M's, raisins, coconut, another cereal with a good crunch or whatever you want, just make it taste good.

Once dough is combined and it tastes yum, chill for about 30 minutes. Once chilled, scoop out good size heaps and then roll into a balls. I place 6-8 cookies on a sheet and bake them for 9-10 minutes (just depends on your oven too), watching them closely so that they don't over bake. I usually can tell the cookies are done when the edges barely get brown. Once baked to perfection , remove from the oven and let cool.

Thad likes to have his cookies a little warm with a glass of milk.

So enjoy these good old classic cookies, that require everything but the kitchen sink. These little cookies will for sure be calling your name long after they are all eaten.

Enjoy!

Patience Please

I am changing my look so please be patient as I figure out what colors- fonts- and texts I like and don't like, etc. Please feel free to leave comments or feedback on what I've done thus far with my "new" look.

I am currently cooking up a fabulous recipe for this week!

So stay tuned...

ps Isn't this vintage mixer adorable. I found it here.

Cupcakes and Bama Football......

Living in the South, Football is like a religion, life is planned around football, wedding dates are set according to if there is a home game or away game and everything else is put on hold each Saturdays to take part in game day festivities. When I first moved here I amazed by the magic and energy that is here during football season. To just walk into a grocery store was to see everyone dressed head to toe in crimson red and hounds tooth. And when I attended my first game day on the Alabama campus I was in awe by the tents and spreads people had. They had tables full of yummy foods, flat screen TVs and all the comforts of home.

So for the Bama vs. Penn State game I was asked by Thad's work, who was having a tent out on the quad and were having some clients come into town for the game, to make 100 Alabama cupcakes and 100 brownies. It was my first official catering job.

I made two kinds of cupcakes, I made the Surprise Filled Cupcakes (chocolate and cream cheese) with a butter cream chocolate frosting and vanilla cupcake with a strawberry filling and a whipped butter cream frosting. As garnish I made over 200 scripted A's, both red and white out of royal icing. From this experience I learned the hard way that royal icing does not hold up in 100 degree weather but if you were having a party indoors they would do just fine.


For the chocolate cupcakes I made the Surprise Filled Cupcakes which were made bt my mom growing up. These are rich with the dense chocolate cake, cream cheese and semi-sweet chocolate chips and a creamy chocolate frosting to finish it off, plus it looks so pretty.

Surprise Filled Cupcakes

Start off by preheating the oven to 375 degrees and line two twelve cup cupcake pans with cupcake holders, set aside.

Surprise filling:
8 oz. cream cheese, softened
1/3 cup sugar
1 eggs
pinch of salt
6 oz. semi-sweet chocolate chips

For the filling use a small bowl and mix the softened cream cheese, the sugar, egg, pinch of salt and chocolate chips. Mix until all ingredients are incorporated. Set aside.

Chocolate Cupcake:
2 cups flour
2 cups sugar
4 tablespoons coco
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons cider vinegar
2 teaspoons vanilla
3/4 cup vegetable oil
2 cups water

Start off by combining the first 5 ingredients in the bowl of a stand mixer(flour, sugar, coco, baking soda and salt), set aside. Once combined, gradually add the next 4 liquid ingredients (vinegar, vanilla, oil and water), mixing until barely combined. Once all ingredients are added mix at medium speed for 2 minutes.


Once completely mixed, I like to use an ice cream scooper to dish my batter into the cupcake pan. I Fill the cupcakes about half-way full, then drop in a 1/2 tablespoon of the surprise filling into each cupcake. Place in oven letting bake for about 13-20 minutes. Mine are usually perfect at 15 minutes.

Once removed from the oven, place on cooling rack and let cool completely. These surprise cupcakes can stand alone in taste without frosting but if you want to dress them up, you can start on the chocolate frosting while the cupcakes are cooling. Click here for chocolate frosting recipe

These cupcakes are always a crowd pleaser and are delish!

For the vanilla Cupcake, I used a recipe from Magnolia which is a world famous bakery in New York City and my neighbor Becky a while back let me borrow her Magnolia's Cookbook and I loved their vanilla cupcake recipe. This recipe with the strawberry filling and the whipped butter cream frosting, you feel like you are eating strawberry short cake to go. So yum.


Magnolia's Vanilla Cupcakes
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Begin by preheating oven to 350 degrees. Line two 12 cup cupcake pans with cupcake holders. Set aside.

Start off by combining the flours in a small bowl, mix and set aside.

In a stand mixer bowl cream the butter until smooth and fluffy on medium speed. Then slowly add in the sugar and beat until light and fluffy, about three minutes. Add each egg one at a time, mixing between each addition. Next add the dry ingredients, in three parts alternating with the milk and then vanilla. Beat well but make sure to not over mix. Make sure to scrape down the sides and bottom of bowl before scooping them out into the cupcake pan.

Note that this batter will be a thicker batter. Using the handy ice cream, fill the cupcake holder to 2/3 to 3/4 full. Place in oven and bake for 15-20 minutes. My were done at 17 minutes and I just used a small butter knife and once it came out clean I knew they were done.

Once done remove from oven and let cool completely. While cooling you can start on the frosting and the filling.

For the filling I used a Strawberry filling and boy was it good.

Strawberry Filling
2 cups hulled Strawberries
1/2 cup granulated sugar
1 tablespoon unflavored gelatin
2 tablespoons cold water
3 tablespoons boiling water
1/2 cup whipping cream

Start off by measuring out two cups of strawberries (I bought frozen strawberries and just let them unthaw)in a small bowl. Add sugar and let stand. Then measure out 1tablespoon gelatin and place in a small bowl; add 2 tablespoons cold water to gelatin and let the gelatin soften. Then add 3 tablespoons boiling water to gelatin mixture and stir until gelatin is dissolved. Then stir the dissolved gelatin into strawberries and let cool.

While strawberry mixture is cooling, whip a 1/2 cup of whipping cream until it is stiff. Check Strawberry mixture and when the consistency is like a heavy syrup, then fold the whipped cream into the strawberry mixture. When all ingredients are combined and mixed, place in refrigerator to chill and set.

Once completely chilled and the cupcakes are cooled I cut out a dime to a penny size hole and piped the strawberry filling into the hole.

Lastly once the cupcakes have been filled it is time to make the frosting. Since this combo has a strawberry shortcake feel, I thought nothing would be better then a light fluffly butter cream frosting to top it all off. To see this recipe click here.

These cupcakes work best when made the night before and sit in the refrigerator to allow the filling and frosting to harden.

Both these cupcakes are great recipes and are fun for any event and any occasion. And are so delicious.

Bon Appetit!