TWD: Cran-Apple Crisps

Whew, at least its still Tuesday when I’m writing this.  I seriously did not think I would get this typed up tonight.  Last week was mid-terms, which made for a very long week.  The classes didn’t stop either, I still have stuff to do for this week (sigh).  Oh well, at least baking is helping me keep my sanity.  These little cran-apple crisps really helped.  They were wonderful.  I never thought I would like the combination of cranberry and apple, but it was wonderful.  They made nice little afternoon treats on Sunday during the Packer-Viking game.  It helped ease the lose also. 

I have made a few of Dorie’s crisps now, and I have to say that they are all wonderful.  This one definitely keeps up the reputation.  They all come together so easily and they are near impossible to screw up.  This was a very easy recipe to quarter (which is what I did).  The only other change I did was add the dried cherries from last week’s brownie torte.  They added a nice sweetness/tartness (they were dried tart cherries after all). 

So, thank you Em of The Repressed Pastry Cheffor choosing this wonderful fall recipe.  It really hit the spot.

Enjoy!

TWD Fast Forward: All-American Apple Pie

I’ve been meaning to write this post for about a week now.  I was hoping someone would pick this recipe for October.  But whenever it does get picked, I’ll tell you in advance that it is wonderful. 

Earlier this month my husband and I went apple picking as one of our fall traditions.  You see, fall only lasts about 2 weeks in Wisconsin.  Before you know it winter will be all around us for the next 6 months.  So, I have to get my fall cooking done in a short time period. 

(Sorry about the picture, but most of the pie got eaten before I could take one.)

 Now that I’m not scared of pies and I actually really like Dorie’s pie crust recipe I decided to try another apple pie.  I used both cortland and fiji apples for my pie.  The cortlands got nice and soft while the fiji maintained a nice firm texture.  I didn’t completely follow Dorie’s recipe though.  Instead of tapioca I added more cornstarch.  It worked out fine for me.  Dorie’s pie crust recipe though is absolutely delicious.  It can be found under the blueberry pie recipe previously posted on this blog. 

So, if you are in the mood for fall, don’t forget about the classic apple pie.  It’ll make your whole house smell like fall.  Enjoy!

TWD: Cherry-Fudge Brownie Torte

So, I’ve been a really bad blogger lately.  I have not been keeping up with posting or making comments.  I do apologize for this.  You see, my two classes are keeping me extremely busy.  I can barely keep my head above water right now.  It’s really sad when you almost hope you get sick along with everyone else because at least then I might get a day off, or at least I would be forced to. 

Enough with that though, onto the recipe of the week.  This week’s recipe was the cherry-fudge brownie torte chosen by April of Short+Rose.  I had all intentions of making this strictly as is, but after reading the recipe I determined that it was a little excessive for my husband and me.  I mean even Dorie said in the book that it started out at a mini-extravanza and then she got carried away.  I can definitely see that.  I didn’t make any drastic changes though.  All I did was half the recipe, substitute amaretto for kirsch (sorry, but I’m not buying a bottle of kirsch for 2 Tbsp) and I left off the frosting.  I also made them in little individual ramekins thinking that they could be individual servings.  After trying it though, each ramekin is enough for two servings is what my husband and I discovered.  I had all intentions of making a cream cheese frosting to go on them, but after tasting a little bite before making it I decided not to.  Overall, it wasn’t too difficult to make; but like others noted, it did dirty a lot of bowls in the progress. 

It turns out that these are really good.  I could see why the frosting would be nice.  Mine were slightly on the dry side, but I think it is more of just the cakey texture than anything else.  I absolutely loved the chocolate and cherries in them though.  The amaretto was a nice touch also.  So, instead of being a torte, I would call mine more cherry-fudge brownies.  Maybe we’ll eat some as brownie sundaes this week with some ice cream.  I’m sure that will be good.  Even my husband gave it the thumbs up to be made again, which is always nice.  So, thank you April for choosing this recipe.  If you want the complete recipe please visit April’s blog.  Enjoy!

Random Kitty Picture

You know winter is coming when Bonkers decides she needs to start sleeping under the covers…

 

TWD: Allspice Crumb Muffins

 I feel like I’m going crazy.  My weekly schedule right now consists of working full time Monday through Friday and then:

Monday night: Class #1 6-9:10

Tuesday night: Group meeting for class 6:30 – 8:30

Wednesday night: Kickball

Thursday night: Class #2 6-9:10

I barely have time to think.  Every weekend has also been packed with other activities.  So, I can’t think this month’s recipe selectors enough for TWD for picking quick and easy recipes.  This week’s recipe was Allspice Crumb Muffins choosen by Kayte of Grandma’s Kitchen Table.  Even though my muffins did not turn out like the picture in the book, they were delicious. 

 

I did make one slight change though.  To me, allspice belongs with apples.  It really just reminds me of having a mug of warm, mulled apple cider on a crisp autumn day.  So, I added some sauteed cinnamon apples to the middle of my muffins.  The apples really added a nice touch.  They also kept the muffins moist, which can be a challenge with these muffins since all the fat comes from butter instead of oil.  Next time I might try substituting the butter for a combination of oil and applesauce. 

Enjoy!

Random Kitty Post

The past few weeks have been tough with my two masters classes.  So, Bonks has volunteered to help me with my homework…

She’s very good at holding my page for me.

TWD: Split Level Pudding

I was really excited when I saw this week’s TWD recipe.  I have been wanting to make this since I got the book, so thank you Garrett of Flavor of Vanilla.  Instead of making the full recipe though, I made a third of the vanilla portion and a full batch of the chocolate portion.  Although, next time I think I would decrease the chocolate portion.  I was even impressed when my husband said I could make this again.  That rarely happens with any recipe.  The only things he ever asks for chocolate chip cookies, brownies, or chocolate cake.  There is absolutely no variety with him sometimes.  I love the way this turned out also, it’s just so pretty and elegant looking.  (At least they were in person, I took the picture right after removing them from the refrigerator, so the glasses fogged up a bit.) 

I was also grateful at the ease in which this recipe came together, although I don’t understand why Dorie puts egg yolks and cornstarch in her pudding.  And I definitely don’t understand the butter.  But, I will say the pudding is definitely delicious.  It even makes me want to make the chocolate pudding now.  That is if I can find any free time.  So, if you can’t decide whether you want vanilla or chocolate, have a little bit of both and make this.  Enjoy!

Random Kitty Post

In an attempt to respond to my readers’ requests of more photos of my cats, here is a quick picture.  I’ll try to keep my camera on me more so I can share their cute antics with everyone.

This is a picture of Rosie on the first day of fall.  It was quite a cool day and she hasn’t grown her winter coat yet, so she was warming up under the blanket on the couch.  She’s even been testing her luck the last few nights by trying to sleep under the covers with my husband and I at night.  So, hopefully she’ll get her winter coat soon, because we do not allow her under the covers.

TWD: Chocolate Crunched Caramel Tart

This week’s recipe was chosen by Carla of Chocolate Moosey.  I love the picture of this recipe in the book.  I have been wanting to make this for quite some time also, it just looks so good.  Overall, this tart came together beautifully.  It tasted very good also, my only recommendation is to have a glass of milk alongside it.  Even though there isn’t a lot of sugar in the recipe, the bittersweet chocolate adds a sweetness that is nicely cut by milk (it doesn’t hurt that I drink about a gallon of milk by myself every week, I just love it).  I think I’ll leave the pictures to do the rest of the talking for this recipe.  Enjoy!

TWD: Cottage Cheese Pufflets

This week’s TWD recipe was chosen by Jacque of Daisy Lane Cakes.  When I first got this book, I was intrigued, but not interested in making these pufflets.  You see, I don’t really care for cottage things mixed with other things.  The only way I like cottage cheese is plain, not mixed with anything.  So, in my head it made no sense as to why to wreck a perfectly good cookie by putting cottage cheese it in.  Then my friend, Caitlin of Engineer Baker reminded me that it really isn’t that different from a dough made with cream cheese.  That made me feel little better, because I have no problem with cream cheese.

Overall, these pufflets were good.  They kind of reminded me of a jam turnover, like last week’s apple turnovers.  The dough was equally challenging to deal with also like the apple turnover dough.  I used a strawberry jam, which was a nice change from the typical raspberry or apricot that I usually bake with.  They have a really buttery taste to them, and they are pretty flaky.  So, if you are one of those people who likes cottage cheese in things, or you are feeling adventurous, these would be a good cookie to try.  They are good and different from your everyday cookie.  Enjoy!