Apple Cranberry Cobbler

Work has gotten nuts so haven't been posting as much, hopefully once this month is over I will be cooking, baking and crafting more so I can post more recipes just in time for the holidays. I found this recipe on the chew and was perfect for dessert after the matzo ball soup I made. I love the cooler weather this time of year and making all those comforting foods.

 

 

Ingredients for the filling:

• 5 peeled and chopped apples (use your favorite, I got some at the market grown in our area)
• 1 cup cranberries
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tsp cornstarch
• 1 lemon, juiced
• pinch salt
• 8 tbsp butter

Ingredients for the topping:

• 3/4 cup milk
• 1 cup flour
• 1/2 cup sugar
• 2 tsp baking soda
• 2 pinches salt

1. Preheat the oven to 350
2. Toss together all ingredients for the cobbler filling
3. In a separate bowl combine topping ingredients
4. Put butter in baking dish and place in oven till butter is melted, then remove dish from oven
5. Fill with cobbler filling and pour topping over top
6. Bake 45-60 minutes (top with aluminum foil if starts to get too brown)
7. Let cool slightly and enjoy

 

Halloween Party Ideas

I started with one of my favorites - pinwheels. Took a 12x12 piece of scrapbook paper and cut it into 6x6 squares. I put a brad in the center to keep it together. I used a 3d glue dot to attach to the wood stick (so that I can use the sticks over for another party)

 

Next I wrapped up some small hershey bars to look like bats. I got the template from here http://www.skiptomylou.org/2010/10/27/mini-bat-candy-bar-covers/

 

 

I got a food safe pack of markers and made the face on a marshmallow, dipped pretzels in white chocolate and baked a brownie for the base. To keep it all together I used a lollipop stick. Found this idea here http://wantsandwishesdesign.blogspot.com/2011/10/eek-shriek-and-be-scary-halloween.html

 

Here they are getting packed up

 

 

Pumpkin Nutella Bread

Since fall has officially started I decided to combine two of my favorites pumpkin and nutella.

• 1 3/4 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 tsp nutmeg
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 can pumpkin (not the pumpkin pie filling)
• 2 eggs
• 1 tsp vanilla
• nutella

1. Preheat oven to 350
2. Whisk together flour, baking soda, salt, cinnamon, nutmeg and sugar.
3. Whisk together oil, water, pumpkin, eggs and vanilla
4. Combine flour mixture into pumpkin mixture and stir till all combined.
5. Pour batter in bread pan, spoon nutella in a few spoonfuls at a time and swirl with a knife, add more nutella if needed.
6. Bake about 60 minutes.

Tuscan Sausage Soup

Was inspired by this cooler weather we've been having.

• 2 lbs sausage
• 4 carrots, peeled and chopped
• 4 cloves garlic, chopped
• 2 1/2 cups chicken stock
• 1/2 cup white wine
• 2 cans diced tomatoes (including juice)
• 1 tbsp basil
• 8 oz spinach leaves
• grated parmesan for top before serving
• box small shells

1. Remove sausage from casing and brown in dutch oven on stovetop. Crumble as you brown sausage.
2. Add carrots and garlic, saute till tender and start to turn golden.
3. Add chicken broth, wine, tomatoes and basil. Bring to boil over med/high heat and reduce to medium/low and simmer about 20 minutes.
4. Add pasta and cook till pasta becomes tender, add spinach leaves in and serve.
5. Sprinkle parmesan on top and enjoy.

German Dumplings

My grandma was an amazing cook and baker and I got my love of cooking and baking from her. I wish I had some of her recipes, saw this one while browsing online at food.com and it reminded me of the dumplings my grandma made. My grandpa was German and my grandma was Irish so when they got married my grandma learned a bunch of german recipes to make. These were always my favorites.

• 1 1/2 lbs potatoes
• 1 1/2 tsp salt
• 1/8 tsp nutmeg
• 1/2 cup flour
• 2 tbsp cornstarch
• 1 egg
• 2 slices sourdough or white bread (from the bakery)
• 1 tbsp butter
• 1 tbsp vegetable oil

1. Trim crust off bread and slice into 1/2 inch cubes and fry in butter and vegetable oil till brown on both sides. When done transfer to paper towels to dry
2. Cook unpeeled potatoes in salted boiling water for about 45 minutes, till tender.
3. Drain, cool slightly and peel. Cut potatoes into large chunks and put in bowl in fridge for about 30 minutes to cool.
4. Mash potatoes with fork or ricer.Add salt, nutmeg, flour and cornstarch. Combine with your hands. Mix in egg.
5. Form into balls, about 1/4 cup each. Insert bread cube in center of each ball, making sure bread cube is completely covered.
6. Cook in batches so they don't stick together. Cook about 10 minutes, till dumplings float to the top
7. Transfer to a bowl and cover with a damp kitchen towel to keep from sticking while you make remaining dumplings.

I served this with egg noodles and my favorite mushroom gravy.

Chocolate Cupcakes with Caramel Cream Cheese Frosting

This recipe will make you 2 dozen cupcakes. Got the inspiration for this from Brown Eyed Baker

For the Cupcakes:

• 1/2 cup cocoa powder
• 1/2 cup hot water
• 2 1/4 cups flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1 cup + 1 Tbsp butter
• 1 2/3 cups sugar
• 3 eggs
•  1 tbsp vanilla
• 3/4 cup sour cream

For the Frosting:

• 1 cup room temp butter
• 8 oz cream temp at room temp
• 1/2 cup caramel
• 4 cups powdered sugar

1. Preheat oven to 350 and line cupcake tins with your favorite liners
2. In small bowl combine cocoa powder and hot water, stir until smooth and combined and keep to the side.
3. In your mixer combine flour, baking soda, baking powder and salt until completely mixed.
4. Combine butter and sugar in a medium pan over medium heat. Cook while stirring occasionally. Cook till butter is completely melted and mixture is combined. Let cool for about 2 minutes and transfer into mixer. Stir to combine in mixer with flour.
5. Add eggs and vanilla
6. Stir in cocoa powder mixture and beat till smooth. Add sour cream and mix till everything is combined.
7. Pour batter into cupcake liners and bake 18-20 minutes.
8. Let cool before icing
9. To make frosting beat butter and cream cheese till combined.
10. Pour in caramel and beat till combined.
11. Slowly add in powdered sugar, while mixer is going on low. Once all is added, increase mixer speed and beat till combined.
12. Pipe on each cupcake and add sprinkles or decos of your choice.

Lasagna Bolognese

I got this recipe from the september issue of Rachael Ray magazine. Was great for dinner and even better for leftovers the following day.

• 3 tbsp olive oil
• 4 oz pancetta, chopped
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 clove garlic, minced
• 1 bay leaf
• 1/2 tsp thyme
• 1 lb ground beef
• 1 can (28oz) crushed tomatoes
• 1 small can tomato paste
• 4 tbsp butter
• 1/4 cup flour
• 2 1/2 cups milk
• 1 1/4 grated parmesan
• lasagna noodles
• sliced mozzarella
• ricotta

1. Cook pancetta over medium heat with 1 tbsp olive oil until browned, about 5 minutes.
2. Add onion, carrot, garlic, bay leaf and thyme. Cook about 5 minutes till veggies soften. Push to side of pan.
3. Add 1 tbsp olive oil in center of pan and crumble ground beef into center of pan. Cook till meat is browned and stir occasionally.
4. Add the tomatoes and paste and 2 cups water to skillet. Simmer, stirring occasionally until thickened about 30 minutes.
5. Remove from heat and let cool.
6. In medium saucepan melt butter over medium heat and add flour. Whisking constantly for about a minute. Slowly add in milk while stirring. Simmer about 2 minutes, remove from heat, stir in 1 cup parmesan and season with salt and pepper. Let cool, but make sure to stir occasionally so skin doesn't form.
7. Cook your lasagna noodles.
8. Preheat oven to 400. Grease baking dish and add 3/4 cup meat sauce to coat. Add layer of noodles letting them overlap a little. Top with 1 cup of meat sauce, another layer of noodles and 1 cup of bechamel sauce, spread to coat.
9. Repeat the layers (I added sliced mozzarella and ricotta between the layers and over the top)
10. Cover with greased parchment, then wrap with foil. Bake 1 hour, uncover and sprinkle with remaining parmesan cheese. Bake 15 minutes more. Let stand about 30 minutes before serving.