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Another Ramekin Cobbler — Apple!

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

  1. 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.
  2. 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.
  3. Spoon the apples into greased ramekins- as much or as little as you want. Set these aside.

Breading Ingredients

  • 6 slices of bread
  • 1 cup sugar
  • 1 egg, beaten
  • 1/2 stick butter

Breading Directions

  1. 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..
  2. Remove from heat and stir in sugar and beaten egg.
  3. Tear the bread into small pieces and stir it into the butter/sugar/egg mixture.
  4. Cover the baked apples with the bread mixture.
  5. Bake the ramekins at 400° until the bread is golden brown.
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Bethea’s Cinnamon Rolls

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!)

Dough Ingredients

  • 2 cups flour
  • .5oz dry active yeast
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 stick softened butter
  • 2/3 cup of milk

“Filling” Ingredients

  • 1/2 stick melted butter
  • 1/4 cup brown sugar
  • 4 teaspoons cinnamon
  • 1 tablespoon granulated sugar

Icing Ingredients

  • 1 cup powdered sugar
  • 1/8 cup milk
  • 2 teaspoons vanilla

Directions

  1. Mix flour, yeast (I use a yeast you don’t mix with water first), brown sugar, and cinnamon.
  2. Cut in the stick of soft butter.
  3. Mix in the milk until just combined.
  4. Turn out on pastry mat or floured surface. Knead the bread until all ingredients are well combined.
  5. Place dough into a greased bowl and cover with a towel for 2 hours.
  6. Preheat oven to 350°.
  7. 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.
  8. Prepare the “filling”. Melt 1/2 stick of butter and mix brown sugar/cinnamon/sugar in a bowl.
  9. Cut a strip from the dough, brush on a generous amount of butter. Sprinkle with the cinnamon mixture.
  10. Roll the strip up and then place onto a greased or parchment paper lined pan.
  11. Repeat steps 8-9 until all dough has been used. Dust tops of ready to bake rolls with cinnamon sugar.
  12. Bake for 10-15 minutes- to your desired texture/doneness.
  13. While rolls are baking, whisk together the icing ingredients in a bowl.
  14. Ice the cinnamon rolls after removing them from the oven.
  15. Allow to cool- then serve!

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Cinnamon Raisin Muffins

I think the saddest part is that when talking about these muffins, all I could think of was Florian Bellanger from Cupcake Wars going “It has the conseestancy uf a moofeen.” Horrible phonetic variation- but I tried. Anywho- my muffins turned out pretty delicious. I had never made homemade muffins before. Cupcakes, sure. Cakes, sure. But muffins are different. Thicker. These were a great breakfast, though. I didn’t get quite enough cinnamon in these- I used 1 teaspoon (the recipe only called for a half a teaspoon) so I would add a little more.

Ingredients

  • 1 1/2 cups of flour
  • 1/2 cup of sugar
  • 1/4 cup of brown sugar
  • 2 1/2 tsp. baking powder
  • 1/4th teaspoon salt
  • 1 beaten egg
  • 3/4 cup milk
  • 1/2 cup cooking oil
  • 1 tsp. cinnamon (I suggest using about 2 tsp. I felt this didn’t have enough cinnamon.)
  • 1 cup raisins
  • Cinnamon Sugar

Directions

  1. Grease 12 muffin cups
  2. Preheat oven to 400°
  3. Stir together the dry ingredients (except for raisins) in a medium mixing bowl.
  4. Create a well in the middle of the dry ingredients. Pour the milk, egg, and cooking oil.
  5. Stir until all of the flour is mixed in- do not over mix.
  6. Fold in the raisins.
  7. Fill the muffin cups about 1/2-2/3 full with batter. Sprinkle cinnamon sugar on top before baking.
  8. Bake for 20 minutes.

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Monkey Bread

This is probably one of the best things I have ever made. When I was younger I really liked going to get cinnamon raisin biscuits from Hardees- and this is like a million times better. This monkey bread is a little different from most recipes I’ve found. I tweaked the ingredients, including some apples with the raisins. I also left out the rum/brandy and used a rum flavoring instead. I don’t have any cooking alcohols (yet!). The only bad part about this recipe is the fact that it takes forever to finish.

Ingredients

  • 1/4 oz of easy blend dry yeast (I got this in little packets at Food Lion.)
  • 2 cups of bread flour
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1/2 cup of room temperature milk
  • 1/2 cup of room temperature water
  • 1 egg, beaten
  • 1 teaspoon of rum flavoring (or 3 tablespoons of rum)
  • 1/2 cup of raisins
  • 1 granny smith apple- peeled, cored, and chopped
  • 2 teaspoons cinnamon
  • 1/2 cup of brown sugar
  • 1 stick of melted butter

Directions

  1. Preheat the oven to 375°.
  2. Grease a bundt pan.
  3. Mix the yeast, flour, salt, and sugar in a large bowl. In the pile of flour, make a hole in the center.
  4. Mix the water, milk, and egg. Pour this mixture into the hole in the middle of the flour mixture.
  5. Grease hands and mix this together to make a soft dough. After mixing, dump the dough onto either a floured surface or pastry mat. (I use a pastry mat, it’s more convenient. You can get one for about 8 dollars at Bed Bath and Beyond.)
  6. Knead the dough for about ten minutes. You’ll want a smooth, elastic feeling dough.
  7. Grease or oil a bowl. Gather the dough into a ball and place it into the bowl. Cover it with plastic wrap. leave it to rise in a warm place for about an hour. I usually put it on top of the preheated oven.
  8. About thirty minutes after setting the dough aside, place the apples and raisins in a pot. Add half of the melted butter, the rum flavoring, and a pinch of brown sugar and cinnamon. Heat until warm. Set this aside.
  9. In a bowl mix together the cinnamon and brown sugar. Set aside.
  10. After the dough has risen, you’ll need to knead it gently again. At this point I need about half of the raisins/apples into the dough. After it is combined, start to separate it into balls. I divided as I went, but about 2 dozen separate balls ought to do it.
  11. Roll each ball in what is left of the melted butter, then roll it in the cinnamon/sugar mixture. Make one layer on the bottom of the bundt pan- about twelve pieces.
  12. On top of this layer, add some of the raisins and apples.
  13. For the second layer, repeat steps 11-12.
  14. Sprinkle the remaining brown sugar/cinnamon mixture on top of the dough balls.
  15. Cover with plastic wrap, and leave it to rise for about another hour- or until the dough reaches the top of the pan.
  16. Bake it for 30-35 minutes, or until it is well risen and golden.
  17. Cool and then removed from pan.

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Mini Apple Pies

Apple pie is one of my favorite desserts. I was thinking about making a big one, but while flipping through one of my recipe books I found a recipe for miniature mince pies. I have never had a mince pie- but I thought “I could definitely use this technique to make a bunch of little apple pies!” I was right (of course). This made twelve pies in the end, and they were all incredibly delicious.

I have to admit that I was pleasantly surprised the dough turned out so well considering it was my first time making pie dough. A lot of the time your first time making anything is a huge bust. That wasn’t the case here. I haven’t tried to make them again- but I hope when I do, they turn out just as good. Next time, though, I might go for a different filling. Mix it up a little, ya know?

I also kind of winged it on the apples. I love brown sugar and cinnamon together. So I just made it up as I went- so these are rough estimates for how much brown sugar/cinnamon/etc. you will need. You can add more or less depending on your taste preferences.

Ingredients For the Pie Dough

  • 2 cups of flour
  • 3/4 cup of sugar
  • 1 1/2 cups of butter (softened)

Ingredients for the Baked 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 tsp of cinnamon (more or less as needed)
  • 1 tablespoon sugar (more or less as needed)

Directions

  1. Sift the flower and sugar into a bowl. Cut in the butter until the mixture looks like course breadcrumbs. I cut mine in using two butter knives- literally cutting across the flour/butter mixture until it looked right.
  2. Gather the dough into a bowl and wrap it in plastic wrap, place it in the refrigerator for at least 20 minutes.
  3. Preheat the oven to 425°. Grease 12 muffin cups.
  4. While waiting on the dough to refrigerate, 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.
  5. 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.
  6. Leave the apples on low heat while preparing the muffin cups.
  7. Roll out the pastry to be about 1/4th of an inch thick. Using a lid from a canning jar (or a pastry cutter) cut out 12 rounds.
  8. Place one round into the bottom of each muffin cup.
  9. Fill each cup about half way full with the apples.
  10. After all the cups are filled, cut out 12 more rounds. Place one on top of each filled cup. I pinched the edges of mine together so that it wouldn’t cook open.
  11. Brush the top lightly with some of the juice left in your pot from baking the apples.
  12. Bake until golden- anywhere from 15 to 20 minutes. Let them cool before popping them out of the pan. You can dust them with sugar or cinnamon if desired.

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