{Easy Fall Baking}: Apple Crisp

 

There’s something about Fall that turns up my love for baking.  If I had to put a pulse on it, I’d say it’s the cooler, crisp weather coupled with warm and cozy fare that gets me every time.  Oh, and apple season.

Since forever, apples have been one of my favorite fruits, so it’s a no-brainer that combining them with scrumptious flavors like fragrant spices and citrus make them a star-ingredient in my kitchen.  From tarts, to crostatas, apples and baking are a winning combination for me.

 

As much as that is true, it was somewhat ironic that I had never baked an apple crisp until this past weekend.  I say ironic because it was a favorite dessert treat growing up.  In fact, I was introduced to apple crisp as a part of the occasional dessert round-up for my school lunches, and although I found most of the lunches to be not so great, and happily farmed mine off to my eager classmates (my mom didn’t appreciate that, lol!), apple crisp was one of the few dishes (along with peanut butter cookies, pizza and burgers) that elicited excitement.  Sounds like a child’s palette, no?

 

Despite having a grandmother who turned the apples from the apple tree in my grandparents' backyard into decadent homemade apple pies that food dreams are made of, I still fell for those little servings of apple crisp on the lunch trays. And this past weekend, I revived those childhood memories and tastes in my own kitchen, discovering, to my delight, that apple crisp will always do it for me.  (I baked a peach crisp over the summer that was addictively good, so I was biding my time for apple season to finally arrive, so I could recreate the goodness all over again.)

 

Beyond the memories and delicious indulgence, the ease in which this dessert comes together makes it star-worthy.  With the toss of a few ingredients, it’s oven-ready and primed to be baked to perfection with the bonus of that “something delicious is baking aroma” wafting through your kitchen. 

 

Served hot from the oven, topped with ice cream for extra decadence (yes, please!), it’s baked perfection in a dish and the best kind of…

 

Happy Eating!

 

Apple Crisp

 

Ingredients:

¾ cup flour

¼ cup light brown sugar

½ teaspoon salt

½ cup plus 2 tablespoons granulated sugar

8 tablespoons (1 stick) unsalted butter, cold, and diced into cubes

1 cup old-fashioned rolled oats

3 lbs. apples (I prefer Granny Smith)

2 tablespoons lemon juice

2 teaspoons cinnamon

 

Method:

Preheat oven to 375° F.

 

In a large bowl, mix together the flour, brown sugar, salt, 1 teaspoon cinnamon, and 2 tablespoons granulated sugar.  Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal.  Add oats and use your hands to toss and squeeze mixture until large, moist clumps form.  Place in freezer to chill while you prepare the apples.

 

In another large bowl, toss apples with lemon juice, 1 teaspoon cinnamon, and ½ cup granulated sugar.  Transfer to a 2-quart baking dish and sprinkle with the oat topping mixture.  Place in preheated oven and bake until golden and bubbling, 55 to 65 minutes.  Let cool slightly before serving—and enjoy!

 

Recipe adapted from Martha Stewart

Lemon-Spice Ice Cream Sandwiches

It's been quiet on the blog for a little while now, so I couldn't wait to get back to it after returning from my recent vacation in Cancun.  It was everything a beach getaway should be: relaxing, indulgent, restorative, and all around good for the spirit, soul and body. 

Back home now, I've been more eager than usual to share some Summer-worthy goodness with you. I mean, when you're flooded with inspiration from every side, it's all but self-torture to keep calm and do nothing. :)  So, to my kitchen I went--and I'm so thrilled to be back and sharing this fancy little ice cream sandwich recipe that I happened upon.

Like the best ice cream sandwiches, it starts with homemade cookies.  But not just any cookies.  These cookies are brightly accented with lemon, and coupled with kicks of cinnamon and ginger, for the perfect citrus-spice mix.  The ease of bringing them together and assembling is the cream on top (or shall I say in the middle)--and they deserve a whirl in your ice cream repertoire during Summer--and beyond.

Happy Eating!

Lemon-Spice Ice Cream Sandwiches
Ingredients:
1 stick unsalted butter, melted, plus more for pan
3/4 cup unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup sugar
1 tablespoon unsulfured molasses
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
2 large eggs
2 pints ice cream, softened

Method:
Preheat oven to 350 degrees F.  Butter a 10-x-15 in. rimmed baking sheet and line with parchment; butter parchment.  In a bowl, whisk together flour, cinnamon, ginger and salt.  In another bowl, whisk together butter, molasses, sugar, lemon zest and juice, and eggs.  Whisk dry ingredients into wet ingredients until smooth.  Spread batter evenly in prepared sheet.  

Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes.  Let cool 5 minutes.  Loosen edges with a knife; flip out of sheet.  Remove parchment; flip top-side up onto a wire rack.  Let cool completely.

Transfer cake to a work surface; cut in half crosswise.  Place one half top-side down on a  piece of plastic wrap.  Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to the edges).  Top with second half of cake, top-side up.  Wrap in plastic and freeze at least 8 hours and up to 1 week.  Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces.  Serve immediately, or wrap in plastic and freeze for up to 1 week.  Enjoy! 

Recipe courtesy of Martha Stewart Living 
  

All About Pie: Primers, Tips & Tricks

Photo Credit: Williams-Sonoma

When it comes to baking, pies are in a class all their own.  From mastering the perfect dough, to blind baking, to avoiding common mistakes, to yielding (and decorating) the best crust ever, I've gathered the essentials to ensure your pie-baking expeditions are better and more scurmptious than ever.

William-Sonoma's Pie Primer serves up everything you need to know to master a perfect dough and yield a beautifully delicious pie--again and again.

Bon Appetit reveals the six common pie-baking mistakes--and how to avoid them.

Martha Stewart rounds things out with a Pie Crust 101 tutorial for fail-proof results.

With these pie essentials in tow, you'll be all set to indulge in...Happy Baking!

{Love in the Kitchen}: Raspberry Scones

I happen to love scones, although I don't bake them as often as I have in times past.  (And the reason for that is purely to steer clear of the temptation they bring...)  Still, whenever the opportunity for an occasional indulgence arises, like my recent Afternoon Tea fete while vacationing, I pause for the cause of scrumptious eats.  

The recent Valentine's Day stirring got me to contemplating recipes that I could make with a Valentine's twist.  And my beautiful copper biscuit cutters that I snagged during my travels last month, which happened to include heart-shaped ones, became just the inspiration I needed to return to the world of magnificent, homemade scones.  (Heart-shaped, no less.) 

I was drawn to the recipe for Raspberry Scones because, well, it included the traditional 'red-themed' accent that comes along with traditional V-day territory. (A bit corny, perhaps.)  And it read like a dream--although I've only used dried fruits in my scones in the past, so kneading the fresh raspberries into the dough, without making the biggest mess ever, was a feat.  The final look was a bit messier than usual, but taste trumps all, in the end.

So, if you're up for some love in the kitchen (and who isn't?), give these scones a try.  They come together and bake off quickly--and the bright and gorgeous raspberry hue gives them a rustic finish that's quite beautiful, if you agree that less than perfect can still be beautiful.  Finally, pair them with some delicious jam, or whipped cream, or both, for the ultimate breakfast, brunch, and tea bite.

Happy Eating!

Raspberry Scones
Recipe courtesy of Martha Stewart

Ingredients:

2 1/2 cups all-purpose flour, plus more for work surface 

1/4 cup plus 1 tablespoon sugar  

1 tablespoon baking powder 

3/4 teaspoon coarse salt  

1/2 cup (1 stick) cold unsalted butter, cut into small pieces 

3/4 cup buttermilk  

1 large egg yolk 

1 1/2 cups fresh raspberries (6 ounces)

Method:

Preheat oven to 400. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.

Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.

Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.  Enjoy!
 


 

Pumpkin Spiced Pancakes

November rolled in with somewhat of a vengeance last weekend.  The undeniable beauty of the Fall season was accented with a drop in temps--and a blustery wind chill.  The sudden change in weather staged the perfect scene for comforting and homey fare--the food that dreams are made of.

Homemade pancakes seemed like just the thing to satisfy my hankering for an indulgent, warm and cozy bite.  But the addition of pumpkin and spices made them all the warmer, cozier and more scrumptious.  I was already dreaming of these fluffy morsels before church on Sunday, so I saved room and went all in for a late afternoon brunch.  They were so, so good--only made (slightly) yummier by a pour of maple syrup and a dusting of powdered sugar.   Best of all, they were a breeze to whip up.  

So if you're looking to make your mornings, afternoons, or evenings, more delicious, you'll want these pancakes in your repertoire.  

Happy Eating!

Pumpkin Spiced Pancakes
Recipe courtesy of Martha Stewart (My only tweak was adding a splash of vanilla extract.)

Ingredients:
1 1/4 cups all-purpose flour 
2 tablespoons sugar
2 teaspoons baking powder 
1/2 teaspoon each cinnamon, ground ginger, and salt 
1/8 teaspoon nutmeg 
Pinch of ground cloves
1 cup milk 
6 tablespoons canned pumpkin puree 
2 tablespoons melted butter 
Splash of vanilla extract
1 egg 

Method:
Whisk the flour, sugar, baking powder, spices and salt together in a bowl.  In a separate bowl, stir together the milk, puree, butter, extract and egg.  Pour the wet mixture into the dry ingredients and whisk together until just combined (don't overmix) to form the batter.  

Melt butter over medium heat in a large skillet or griddle.  Measure 1/4 cup of batter for each pancake and cook on each side for about 1-2 minutes.  Serve and enjoy!

  

Toast With This!: Pomegranate, Mint & Ginger Fizz

 

The holidays are just about here--and I couldn't be more excited!  I'm looking forward to reuniting with family and close friends, eating well and creating new memories.  When coming together, I recommend having a signature drink to toast the occasion--and to keep "bar" duty to a minimum.  It's another one of my go-to entertaining tips that makes things lighter, easier--and always festive.

Inspired by flavors that sing of the holidays (pomegranate, citrus, mint and ginger), I fell for this jazzy 'mocktail' recipe--adapted from Martha Stewart--for a beautiful, elegant--and yes, quite delicious, sip.  Add it to your repertoire and you'll be toasting throughout the holidays--and beyond!

Happy Sipping!

Pomegranate, Mint & Ginger Fizz

Ingredients: 
10 mint leaves, plus extra for garnish
1 teaspoon sugar
Juice of 1 orange, about 1/4 cup
1/4 cup pomegranate juice
Ginger ale

Method:
In a tall glass, muddle mint leaves and sugar together until the leaves are fully coated and a paste almost forms. Add in orange and pomegranate juices and top off with chilled ginger ale.  Stir slightly to mix, pour into serving glasses and garnish with fresh mint.  Sip and enjoy! 
Recipe adapted from Martha Stewart
  
  

Spiced Chickpea and Tomato Soup

Spiced Chickpea and Tomato Soup

I don't think you can ever have enough simple, yet satisfying, recipes in your repertoire.  And when they come wrapped as a bright, flavor-full (and figure-friendly) soup, it's a definite win-win. 

Such is the case with this Spiced Chickpea and Tomato Soup recipe.  I've made it before and for all the reasons I shared above, I was keen to make it again.  The chickpea base gives body to the pureed soup, and the tomato and roasted peppers (yes, there are roasted red peppers!) contribute slightly tart and bright flavors, while lending to the silky texture and gorgeous color that result.  

However, I think what most delights me is the spice kick that elevates this dish.  It stems from a savory blend of minced garlic, red pepper flakes, salt and ground coriander mixed together to form a paste (see my mortar and pestle action below) and serves as the potent seasoning base for this effortless, yet scrumptious bite.

Garlic-Chile-Coriander Paste in the making

I like to finish by garnishing it with a dollop of Greek yogurt, for a beautiful color (and cooling) contrast, and fresh basil, for a sweet note.  And that's the best note of all in the world of splendid eats.

Happy Eating!

Spiced Chickpea and Tomato Soup

Ingredients: 
3 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1 teaspoon ground coriander
1 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups crushed canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups low-sodium chicken stock 
Greek yogurt, for serving
Fresh basil, for garnish

Method: 

Using a mortar and pestle, or the back of a spoon, crush garlic, chiles, coriander, and salt to form a paste.

Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.

Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly. 

Puree soup with an immersion blender or, working in batches, in a standard blender.  Top each serving with a dollop of Greek yogurt and fresh basil.  Enjoy!

Recipe adapted from Martha Stewart

  

Kitchen Confidential: Stylish Tips for Organizing Your Space

Photo Credit: Lisa Romerein

Having a beautiful, functional kitchen ranks high on the lists of many--and especially those of us who tend to spend quite a bit of time there cooking, dining, sharing and making memories.  But when it comes to making the most of that special space, things can sometimes get lost in translation.  And that's where organization can make all the difference.

Although I've gotten better over time with organizing my kitchen space, I'm always open to ideas and tips that will help me enhance the look, feel and "maneuverability" of that all-important room where I so often find myself.  And I was giddy to land on several organizing tips from fashion designer Jenni Kayne over at MarthaStewart.com.  Jenni dishes up simple, practical, fun and stylish tips for a serene, clutter-free space.

I hope you'll find the tips useful, and I'd love to know if you adopt any for your space.  
~Happy Eating!

And the Oscar Goes To...

Who doesn't love an occasion (big or small) to celebrate and nosh on delectable bites?  With the Oscars airing this weekend, many are taking their cues for yet another occasion to entertain and bring some fun into the kitchen. 

If you're planning your own fete, check out these "Oscar worthy" offerings that can add a delicious flair to your affair!

1. Smoked salmon dip, mini lobster rolls, and a whole lot of other goodness, are included in this list of 10 easy appetizers (Bon Appetit)

2. Toast to your favorite nominees with this fun mocktail (Martha Stewart)

3.  Enjoy a scrumptious dessert for a sweet finish (Epicurious)

Happy Eating!

*Photo Credit

Portobello and Zucchini Tacos

I always keep an eye out for delicious and creative recipes; recipes that excite me, make me salivate (it's true) and ultimately send me to my workshop kitchen to recreate them in eager anticipation of the dish to come.  It's a food story that comes full circle for me often.  Recipe. Ooh, Ahhh. Kitchen. Dish. Enjoy. Recipe Again.

As these stories go, I happily stumbled upon a light, vegetable-laden, and supremely delicious take on one of my favorite foods ever: tacos.  Tacos are so versatile--essentially encasing whatever goodness you can muster between the warm tortilla--and mixing it up with some hearty vegetables, herbs, seasonings, and a few extra adornments, is the perfect spin for a casual and easy dinner.

This recipe, adapted from Martha Stewart, boasts portobello mushrooms that provide a meaty likeness, tender zucchini, red onion, dried oregano and the quintessential staples of salt, pepper and olive oil.  (I also tossed in a red bell pepper for an extra layer of flavor and nutrition.)  Following a stint of oven roasting, the vegetables were done and the tacos were ready for assembly.  I finished some off with sprinkles of feta cheese crumbles (for an extra salty bite) and others with a hearty salsa.

 
These tacos are a simple, yet satisfying, meal that's created another chapter in my never-ending food story.  Now I hope you'll give them a try.

Happy Eating!

Portobello and Zucchini Tacos

Ingredients:
5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, sliced
1 medium red onion, halved and sliced 1/4-inch thick
1 red bell pepper, sliced
Tortillas
Feta cheese crumbles
Salsa

Instructions: 
Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini, onion and red pepper with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.

Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).

Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.

To serve, fill each tortilla with mushrooms, vegetable mixture, cheese crumbles, and/or salsa.  Enjoy!

{Cook's Note: To clean portobellos, snap off stem, then use a small spoon to gently scrape (then discard) the dark gills from the inside of the cap.}
Recipe adapted from Martha Stewart
 

 

Foodie Vocabulary: Blind Baking

MarthaStewart.com

As we nestle into Fall more and more, and the holiday season inches nearer, baking takes center stage in most kitchens.  And when we're talking crusts (for pies, tarts and the like), it's oh so essential that they be crumbly, crispy, flaky--and well, near perfect.  Without question, it's one of my favorite things about any pie I've ever enjoyed.  And have you ever swooned over a pie with a soggy crust?

So if you take your crust indulgences seriously, too, you'll be glad to know that there's a simple and effective technique that will leave your crusts sitting pretty--and ready for a scrumptious filling every time: blind baking. 

Blind baking is the method of partially, or completely, baking a crust without the filling.  Before the baking begins, the crust is lined with parchment paper, to help prevent puffing and shrinking sides, then weighted down with uncooked rice or dried beans.  (You'll want to gently push the 'weights' up against the sides of the parchment to prevent it from falling.)  Finally, bake off the crust in a hot oven, remove the weights and continue with your recipe instructions.  Sounds easy enough, right?  If you'd still like a bit more instruction on the technique, however, here it is.

Now that you've got it down, you must try your hand at mastering a great crust with the following sweet and savory recipes from Martha Stewart and Marcus Samuelsson; then leave me a comment on this post or drop me a line on my Facebook page telling me your thoughts on this technique and what you have planned on the baking horizon.

Mile-High Pumpkin Pecan Pie

Mussel-Artichoke Tart

Happy Eating!

Link Love: Weekending

Photo Credit: Bon Appetit

It's the weekend!  There are few phrases that get as much acclaim and evoke more genuine excitement than this one does.  And beyond the obvious reasons of more time for ourselves, our families--our worlds (and things we love)--it's also the perfect excuse opportunity for food, fun and a bit 'o entertaining.  

This weekend will be an especially prime opportunity for said pleasures as we prepare to bid farewell to the Summer Olympics for another four years.  I'm sharing a few links from around the web to make your weekend something special whether you opt to go it alone or enjoy with others.

So here's to the weekend...and, as always, to Happy Eating!

Have fun with dessert and throw a BYOP (Bring Your Own Pie) Social! (bonappetit.com) 

Wind down (or up!) with some great tunes.  Create your own mix or sample Tory Burch's Summer Getaway Playlist for variety. (ToryBurch.com)

Sleep in--and afterwards enjoy a decadent brunch. (MarthaStewart.com)

Make a date for afternoon tea at a local hotel or tea parlor!

Turkey Love: Preparation Tips

For most meals that are served on Thanksgiving Day, the turkey is the undisputed main attraction.  With that in mind, I want to share a few, simple tips that will help you achieve a moist, well-seasoned, and above all--delicious--roasted turkey.

Be Kind and Brine
Brining your turkey is nothing short of "turkey love".  I began brining a couple of years ago and won't ever roast another turkey without this moistening, flavor-enhancing step.  To brine your turkey in preparation for roasting, you'll want to submerge it in the brine solution (typically water, part salt, part sugar and any other flavorings of your choice) and keep it in the refrigerator until you're ready to handle further.  (Brining bags make this process a cinch and can be at found at your local grocery store or gourmet food stores like Williams-Sonoma and Crate and Barrel.)  Finally, rinse your turkey and pat dry before preparing for the oven.

Be Liberal With Seasoning
There's no shortage of ways to season your big bird. From the classic salt and pepper duo to flavored butters, herbs, citrus and aromatics, the list goes on and on.  So whatever your pleasure, be sure to give your turkey even more love and season it liberally on the skin, inside the cavity and even underneath the skin.  Your taste buds will thank you later.

Smart Basting
This next tip is one I learned from Martha Stewart.  Once you've seasoned your turkey to your liking, take some cotton cheese cloth (about four layers), soak it in your basting liquid, squeeze and then place over the turkey breast.  Continue basting about every 30 minutes until done.  The cheese cloth will protect the breast meat from overcooking and darkening too quickly and also keep it moist.  Remove it for the last hour of cooking and cover any overly dark areas with foil to prevent burning.  The result will be a beautiful, lacquered turkey that is a feast to the eyes and mouth.

Use the Whole Bird!
Before you're tempted to discard the turkey neck or giblets that are found in the turkey cavity, set them aside and use them to flavor your stock for basting and gravy.

Give It a Rest
Once you remove the turkey from the oven, let it rest for twenty minutes or so before carving to allow the juices to redistribute.  This will ensure your turkey remains juicy and all your hard work isn't lost.

Tools of the Trade
If you haven't already, invest in a kitchen timer (or two) and an instant read thermometer.  You don't want to "wing it" and try and guess when your turkey is done.  The rule of thumb generally is about 12 minutes for every pound of turkey, but always check to make sure it's done.  Test for doneness at 165 degrees in the thickest part of the thigh.  Nothing short of "well done" is acceptable when you're dealing with raw poultry.

So there you have it.  I hope you'll use these simple tips to transform your turkey into a bird that's nothing short of your best turkey ever!

Happy Eating!