Tuesday, September 18, 2012

Apple Crisp

I received an abundance of granny smith apples from one of my co-workers, and while I love fruit, I am not so fond of sour apples. I couldn't let this generous gift go to waste so I scoured the interwebs and found this recipe for Apple Crisp. Double the crumb topping and add a scoop of vanilla ice cream and I'm sure one could satisfy even the pickiest of palates!

Apple Crisp

Source: Food Network

For the filling:
5 Granny Smith Apples - Peeled and chopped
1/4 cup chopped pecans
3 Tbs flour
1/2 cup brown sugar
2 Tbs maple syrup
1 Tbs lemon juice

For the topping:
3/4 cup flour
1/3 cup brown sugar
1/4 tsp ground cinnamon
1/4 tsp salt
6 Tbs chilled butter (cut into small pieces)

Mix the chopped apples, pecans, flour, brown sugar, syrup, and lemon together and place in an 8 inch lightly greased cake pan.

Mix the flour, brown sugar, cinnamon and salt together. With a hand mixer, blend the butter into the dry ingredients until pea-sized lumps form. Stir in the pecans and pour over the apple filling.

Bake in an oven preheated to 350 degrees for 30-35 minutes.

Wednesday, August 22, 2012

Amish White Bread

Drop whatever you are doing and make this bread NOW. It is that good. I should have known. It has been on the top 20 list of Allrecipes.com for years. However, due to my fear of failure (and kneading) concerning bread products, I never attempted it. Well I am glad I did. The bread came out with a beautiful brown crust and a slightly sweet, chewy, soft interior. I ate almost half of a loaf with butter straight out of the oven. Please make this bread, you will not be disappointed!!!

Adapted from: allrecipes.com

2 Cups of warm water
2/3 cup of white sugar
1 1/2 Tbs active dry yeast
1 1/2 tsp salt
1/4 cup vegetable oil
6 cups of bread flour

In bowl of stand mixer fitted with a paddle attachment, dissolve the sugar in warm water and stir in yeast. Proof for about 10 minutes, the mixture will begin to foam.

Mix the salt and oil into the yeast mixture. Add the flour, one cup at a time. Change attachment to dough hook and knead until all of the flour is incorporated into the wet ingredients. Place the dough into a  separate bowl lightly coated with oil. Cover and allow to rise until doubled in bulk.

Punch the dough down and divide into two even loaves and place in two oiled loaf pans. Allow to rise again for another half hour.

Bake at 350 degrees for 30-45 minutes (exterior should be golden brown.

Slather with butter or dip in oil and enjoy!!!

Wednesday, August 15, 2012

Chocolate Peanut Butter Torte

I know this post is a little  over two months late. Things have been pretty hectic in my life lately and I haven't been giving the blog much attention at all. I am sorry for that.

This torte was made in honor of my father for Father's Day this year. Anyone who know him knows that he has an unhealthy obsession with peanut butter. I mean, I LOVE peanut butter but he takes it to a whole new level. Growing up I was always amazed at how he could eat the giant mountain of peanut butter he would slather on one slice of bread and lightly top it off with a little jelly. Actually, I am still pretty amazed by that since I'm pretty sure if I tried to eat something like that my mouth would be sealed shut.
Anyways, back to the torte. TO DIE FOR. Chocolate and peanut butter are a match made in heaven to begin with but take the peanut butter and transform it into a creamy mousse and top it off with smooth, silky chocolate ganache.... I'm drooling just thinking about it. And best of all - Daddy loved it!

Sunday, June 24, 2012

My 27 at 27 - an Updated List

I am updating my 27 recipes to make in my 27th year because for one, making ganache is not as challenging as I thought it would be. I wouldn't even go so far as to call it a recipe. Heating cream and pouring it over chocolate is not exactly a daunting task.. The second reason for changing the list is the fact that I am constantly bombarded with images of the beautifully dainty, colorful little cookies called French Macarons. I found a little French bakery in South Tampa and got to sample them and OH. MY. GOODNESS. They are divine! I've heard they are probably one of the hardest things to make and since the purpose of this list is to challenge myself, I will attempt to make these finicky little cookies.

Tuesday, June 12, 2012

Tuxedo Cake

(Okay, so no more cell phone pictures for the blog.)

I know it has been a LONG time since I drafted my 27 while 27 to challenge myself in the kitchen. A lot has happened since January and this blog has fallen by the wayside. To say that this year has been a bumpy ride would be the understatement of the century! The most difficult part has been dealing with the illness and passing of my dear aunt "Emo" in April.

Tuesday, January 17, 2012

My Recipes - 27 at 27

Cooking is one of my favorite things to do. When I have a really terrible day and everything has gone wrong, it is always comforting to come home and make something that turns out wonderful and share it with my family. However, I tend to be a perfectionist and I tend to avoid things that seem to challenging or I feel will not turn out the way it should. So, with that in mind, I resolved to stretch my cooking muscles and make some of these foods without focusing on the results.