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.
So I’m finally back in action! So I’ve got a new recipe to toss up. It’s very similar to my recipe for chocolate fudge, really the only difference is taking out chocolate and adding in peanut butter! Now, for this I did not have any marshmallow fluff- and decided to use miniature marshmallows instead. I used too many and the fudge didn’t set up properly. I had to put it in the freezer and even at that point it wasn’t fudge- like. But it was solid enough to cut, pick up, and eat. It was still delicious either way. I used about 2/3 of the bag, and half the bag would likely have worked better. Moral of the story: use fluff, not mini marshmallows.
- 12 oz jar of Peanut Butter
- 7oz jar of Marshmallow Fluff (or 1/2 bag of mini marshmallows)
- 3 cups of sugar
- 1 5oz can of evaporated milk
- 1 1/2 sticks of butter
- 1 teaspoon vanilla
- Add sugar, butter, and evaporated milk to a pot. Keep the burner on medium heat (I use 4 on my oven) and slowly bring this to a boil. If you don’t do it slowly the sugar will not melt properly and you will end up with grainy fudge.
- After mixture is at a rolling boil, let it continue to boil for 4 minutes.
- Remove from heat and stir in the marshmallow fluff and peanut butter until well combined.
- Pour into a greased pan (13×9 is what I use). Let it cool for about 10 minutes and then you can place it into the refrigerator to finish setting. Leave it in the fridge for a couple of hours to make sure it sets. (If the fudge has trouble setting, pop it into the freezer.)
- Cut and serve!
This recipe I found on La Casita Inspirada. I had everything I needed to make it except for carrots- so I sent my dad out to buy some when I made it sometime the week before last. Apparently he missed the shredded part- because he brought home whole carrots. The most agitating part was grating the carrots. It took ages- and they are deceptively large. It took all six carrots in the bag to get 2 cups of shredded carrots. But all in all, the work was worth it. I made two in ramekins (because I’m still obsessed with those) and one in a small loaf-type pan. The icing recipe I doubled, because I like a lot of icing. But other than that- this recipe was absolutely perfect as is! So I just followed it directly. My icing was a little runny- but that’s just one of those things I can’t really make. So I poured it on and then stuck it in the fridge to get it to solidify a little.
- 10 tablespoons butter, softened
- 2/3 cup brown sugar
- 2 eggs
- 2/3 cup butterscotch chips
- 2 cups shredded carrots
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 cup milk
- Preheat oven to 350 F.
- Cream butter and sugar together.
- Add eggs one at a time.
- Mix the butter/sugar/eggs until well combined.
- Mix together the carrots, spices, flour, and baking powder.
- Add the carrots/spices/flour/baking powder to the butter/eggs/sugar, slowly adding milk as you go.
- When all other ingredients are mixed, fold in the butterscotch chips.
- Spread the batter in an even layer in greased baking dish.
- Bake 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Allow to cool.
- 4 oz cream cheese
- 1/2 cup milk
- 1/2 cup butterscotch chips
- Melt the butterscotch chips slowly in the microwave, stirring regularly to prevent any scorching.
- Cream the melted butterscotch and cream cheese together until smooth. Add milk and mix until it nice and smooth.
- Spread (or pour) onto the carrot cake