It’s been a while- I know. I fail at updates. But life isn’t slowing down as much as I had hoped, which leaves little time for the kitchen. And, when I do have time for the kitchen, I keep not having a camera around for pictures. And I really wanted this blog to come equipped with pictures for the entire process- unfortunately, it seems that isn’t going to happen all the time. And instead of just not updating, I think I’ll start adding in some entries about other recipes I like and things I have tried. This week will likely have a lot of “recipes revisited” because I’ve been reusing some old ones to come up with some improvements and more deliciousness!
This does not come equipped with pictures. I did a quick cobbler the other night in my ramekins. And I just wanted to share with you the process of doing the apple cobbler in the same way I did the Strawberry Cobblers. I used the baked apple recipe from my Mini Apple Pies and just kind of combined the two into dishes of awesome.
The first time that I made cobblers, I used my larger ramekins and they were too large to eat at once- mostly because they were so rich. So this time I filled smaller ramekins and got five different cobblers that are just about the perfect size for one person to eat.
Ingredients for the Cooked Apples
- 3 granny smith apples peeled, cored, and chopped
- 1 stick of butter
- 1/2 cup of brown sugar (more or less as needed)
- 1 tablespoon of cinnamon (more or less as needed)
- 1 tablespoon sugar (more or less as needed)
Baked Apple Directions
- Melt the stick of butter for the baked apples in a pot. After butter is melted, mix in the brown sugar, cinnamon, and sugar. Give it a taste- see if you need to add more of any of the ingredients.
- Place the chopped apples into the pot. Stir it well. Cover it, and let it simmer. Then stir again. Let the apples cook until they have a good taste. You can leave them crisp or soft- depending on your preferences. I like crisp apples, so I didn’t cook mine as long.
- Spoon the apples into greased ramekins- as much or as little as you want. Set these aside.
- 6 slices of bread
- 1 cup sugar
- 1 egg, beaten
- 1/2 stick butter
- Melt butter in the same pot you used to make the baked apples. Leave the left over butter/cinnamon mixture in the pot- it makes a nice taste for the breading..
- Remove from heat and stir in sugar and beaten egg.
- Tear the bread into small pieces and stir it into the butter/sugar/egg mixture.
- Cover the baked apples with the bread mixture.
- Bake the ramekins at 400° until the bread is golden brown.
Me, DL Dzioba, and Neesha like to go to this local Japanese restaurant called Ichiba. They have the most delicious sweet carrots that they serve, and when we had chicken pie and squash last week, I made these carrots to with it. They were really great- not as good as what we get at Ichiba, but still pretty freaking delicious. Just like the squash, after dinner all of the carrots were gone. They were tender and sweet. And it was my first time ever cooking carrots, so I can’t really complain about the results. I followed this recipe for the most part, and ended up with way more glaze than was needed and had to drain it a few times before I could get a small enough amount in the pan to thicken. So that’s one thing to keep in mind. (Although I’m not quite sure I had the 2lbs of carrots that it called for, either.)
Another thing to keep in mind is this post is being written after midnight. Usually I write my posts early in the day and schedule them to post right after midnight. Today I’ve been playing World of Warcraft and kind of… forgot. So this post might make very little sense or be a tad more whimsical than it usually is.
- 2lbs carrots, sliced
- 1/2 teaspoon salt
- 2/3 cup packed brown sugar
- 1/4 cup butter/margarine
- Steam your carrots. We have a vegetable steamer that I used. The recipe above says to simmer the carrots 12-15 minutes or until tender.
- When you carrots are close to being done, melt the butter in a sauce pan. Then stir in the brown sugar and salt. Make sure the sugar is well dissolved. Stir this brown sugar mixture or it will scorch and taste… well, scorched! After all of your sugar is gone, remove it from the heat.
- Drain your carrots from step 1, and then stir them into the brown sugar mixture.
- Simmer over low heat for about 5 minutes, stirring occasionally. The glaze will thicken slightly and the carrots should soak a lot of it up.
- If needed, you can drain off some of the brown sugar mixture (like I had to do).
- Make sure the carrots cool a little before eating! Or you will burn your mouth.
This recipe comes from one of my current favorite books- Complete Baking from Martha Day. I found it at Ollie’s for like 6 dollars and has tons of recipes in it. Everything I have tried out of it so far has been incredibly delicious. I did this one straight from the book, instead of my usual tweaking. The final product was- more or less- mediocre. I am a huge fan of toffee and of brown sugar. Basically my toffee bars ended up and fluffy- like a large pan of gigantic cookie. I should have split it into two pans, or only used half. But- what can you do? So I guess this is a semi-success.
- 1 lb light brown sugar
- 1 lb butter/margarine at room temperature
- 2 egg yolks
- 1 1/2 teaspoons vanilla
- 1 lb flour
- 1/2 teaspoon salt
- 4oz milk chocolate broken into pieces
- Heath Toffee Bits
- Preheat the oven to 350°
- Beat the sugar & butter until light and fluffy. Beat in the egg yolks and vanilla. Stir in the flour and salt.
- Spread the dough in a greased baking dish/pan.
- Bake for 25-30 minutes.
- Remove from oven and immediately place chocolate pieces on top of the hot biscuit base. Let stand until chocolate softens, and then spread it evenly with a spatula.
- Sprinkle with heath bits.
- While still warm, cut into bars.
Man- I seem to do a lot with cinnamon and brown sugar! But that’s okay- because they are two of my favorite ingredients. I wanted some cinnamon rolls for breakfast- and I didn’t have any. So I thought to myself “I will make some!”. I looked online for a recipe- but none of them looked like what I wanted. So you want to know the kicker here? This is my first HOMEMADE FROM SCRATCH RECIPE! It’s not even altered from another recipe. So thrilled about this! Especially since they turned out so well. All of them were gone in a matter of hours. This was actually relatively simple, too, so I think all of you should do it. (Granted, I think that about most of my recipes!)
- 2 cups flour
- .5oz dry active yeast
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 stick softened butter
- 2/3 cup of milk
- 1/2 stick melted butter
- 1/4 cup brown sugar
- 4 teaspoons cinnamon
- 1 tablespoon granulated sugar
- 1 cup powdered sugar
- 1/8 cup milk
- 2 teaspoons vanilla
- Mix flour, yeast (I use a yeast you don’t mix with water first), brown sugar, and cinnamon.
- Cut in the stick of soft butter.
- Mix in the milk until just combined.
- Turn out on pastry mat or floured surface. Knead the bread until all ingredients are well combined.
- Place dough into a greased bowl and cover with a towel for 2 hours.
- Preheat oven to 350°.
- After dough has risen, turn it out onto pastry mat or floured surface. Roll dough with a rolling pin into a rectangle about 1/8-1/4 inch thick.
- Prepare the “filling”. Melt 1/2 stick of butter and mix brown sugar/cinnamon/sugar in a bowl.
- Cut a strip from the dough, brush on a generous amount of butter. Sprinkle with the cinnamon mixture.
- Roll the strip up and then place onto a greased or parchment paper lined pan.
- Repeat steps 8-9 until all dough has been used. Dust tops of ready to bake rolls with cinnamon sugar.
- Bake for 10-15 minutes- to your desired texture/doneness.
- While rolls are baking, whisk together the icing ingredients in a bowl.
- Ice the cinnamon rolls after removing them from the oven.
- Allow to cool- then serve!