October 28, 2012 § 7 Comments
Although I haven’t been blogging as much as I’d like to be so far this Fall, I have still been baking some of my favorite “old stand-by recipes. They come from my blog, along with several others and I, literally, can’t get enough of them! Each of the following recipes are highly recommended!
Apple Cinnamon Coffee Cake [via The Teenage Taste]
A healthier coffee cake made with applesauce, Greek yogurt, and a hearty amount of apples and cinnamon.
Spicy Black Bean Soup [via The Teenage Taste]
A ”stick-to-your-ribs” vegetarian soup that’s so good you’ll eat it year-round!
Apple Walnut Flax Bread [via Joy the Baker]
Basically my favorite quick bread ever! I’ve made it at least 5 times and it has never failed me. As a matter of fact, I think it helped me PR in my Cross Country race last season!
French Onion Soup [via The Teenage Taste]
Warm onion soup topped with doughy bread and melted cheese…if that doesn’t scream comfort food, I don’t know what does!
Pasta Puttenesca [via Baker by Nature]
I’m not really a pasta person, but I make an exception for this dish! To say that this dish is extremely flavorful is an understatement!
Cranberry Salsa [via The Teenage Taste]
Savory, spicy, sweet cranberry sauce spiked with jalapeno peppers and cilantro. This isn’t your Momma’s cranberry sauce!
Peanut Butter Chili [via The Teenage Taste]
My Mom’s classic chili with a peanut buttery twist! Peanut butter and chili is the new peanut butter and jelly - don’t knock it ’til you’ve tried it!
Cinnamon Glazed Pumpkin Cookies [via The Craving Chronicles]
I blogged about these last year and I’ve made them about three more times since then! They’re so soft and fluffy that they are almost like mini-muffin tops. Oh, and don’t even get me started on that glaze – I
could eat it my the spoonful!
Salted Caramel Apple Galette [via The Teenage Taste]
Apples, salted caramel, pie crust… it’s the lazy girl’s apple pie!
Warm Autumn Salad [via How Sweet It Is]
This butternut squash, brussel sprout, and apple salad made the Thanksgiving dinner menu last year. It was one of the first dishes to be gone and everyone loved it!
Pumpkin Cinnamon Roll Muffins [via The Teenage Taste]
Moist pumpkin muffins with a cinnamon roll swirl – they’re all the goodness of cinnamon rolls without all of the work! Even pumpkin haters love them!
Apple Cinnamon Roll Muffins [via The Teenage Taste]
The apple version of the Pumpkin Cinnamon Roll Muffins. Low-fat and filled diced fresh apples!
Broccoli and Blue Cheese Soup [via Drizzle & Dip]
At first I was a little hesitant to try this flavor combination but the blue cheese and broccoli work amazingly together! I love garnishing the soup with LOTS red pepper flakes and extra blue cheese!
Roasted Brussel Sprouts with Apples and Bacon [via Back to Her Roots]
So easy to whip up and soooooo yummy! This dish will convert brussel sprout haters to brussel sprout lovers!
Coconut Maple Granola [via The Teenage Taste]
Granola can be enjoyed any time of year, but Fall is my all-time favorite time to enjoy it! There’s just something about the smell of granola baking in the oven on a cold Fall day…
Happy Cooking and Baking!
October 22, 2012 § 8 Comments
As of late, I’ve had a bit of a change in my life.
Aside from my normal routine of school, running, homework, baking, blogging, friends, family, and How I Met Your Mother, I* have now added a cashier job into the mix!
*And my I, I mean my Mom. Thanks SO MUCH for filling out the applications for me, Mom! xoxo
A little sarcasm, in case you didn’t notice. Ahem.
Anyways. While I’ve been spending a lot of time ringing up, bagging, and restocking various grocery items and rocking this cool uniform…
…I’ve also had some time to bake a galette. A sweet one. With apples. And salted caramel. To stay sane, of course!
One of my “baking goals” for myself this year was to tackle my fear of pies and pie crusts and bake a pie. This was originally supposed to be an apple pie but the ease of the galette was just too tempting. I blame the fact that I made it on a lazy, Cross Country meet-free Saturday morning.
Anyways…this was my first sweet galette and it was everything I hoped for it to be and more!
A flaky, slightly sweet galette crust topped with a mixture of sliced Honeycrisp apples, flour, sugar, cinnamon, and lemon juice, baked to perfection and topped with a drizzle of salted caramel sauce.
Pure bliss, if you ask me. My entire family loved it as well and, believe me, my family doesn’t pull any punches when it comes to not liking something. ;-)
I’m beginning to think that everything tastes better in galette-form!
Salted Caramel Apple Galette
“My favorite thing about this galette is the ratio of apples to crust. Less crust + more apples = a happy Erika! I also like the balance of sweetness. Not too sweet and the salt from the salted caramel sauce compliments it perfectly!”
- 5 tablespoons unsalted butter, cold
- 2 tablespoons cold water
- 1 egg, beaten and divided
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 2-3 medium apples, cored, quartered and sliced thin (I used Honeycrisp apples.)
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- ~¼ teaspoon ground cinnamon
- the juice of ½ a lemon
- Salted caramel sauce, for drizzling (I used homemade, but store-bought is fine as well!)
- Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet and set aside.
- Grate butter into a medium bowl with a coarse cheese grater. Place grated butter in the freezer until ready to use.
- In a small bowl, mix together the water, half of the beaten egg, and the sugar. Add the flour to the bowl with the butter and, with your fingers, massage the butter into the flour until the butter is well combined. Stir in egg mixture and knead until well combined.
- Flour your prep surface and roll out the galette dough until it resembles a circle, approximately 12 inches in diameter. Transfer to the prepared baking sheet.
- In a medium bowl, combine all of the ingredients for the filling (except the salted caramel) and gently stir until combined.
- Carefully pour the apple mixture into the center of the galette dough circle, leaving a 1-inch border around the edges. Rearrange the apple slices as necessary and fold the excess dough over. Brush dough with leftover beaten egg.
- Bake for 20-25 minutes. Drizzle galette with ~2 tablespoons salted caramel sauce and serve!
Yield: 4-6 servings
October 9, 2012 § 7 Comments
This past week I finally got around to making something that I’ve wanted to make for a long, looooonnngggg time.
I’ve said it before and I’ll say it again, brioche, like gazpacho, is one of those things that every cook/baker/chef has to make at least once.
It’s amazing. It’s buttery. (Hey, maybe that’s why it’s called Amazing Buttery Brioche?!) And, boy, does it make for some good french toast!
As you can tell, the french toast I made wasn’t your average, run-of-the-mill french toast.
Sure, you can make average, run-of-the-mill french toast, but why would you want to?
Caramelize some bananas in a pot with brown sugar, cinnamon, and butter. Spread your brioche with cream cheese, top with the bananas, sandwich together with another slice of brioche. Beat some eggs, milk, vanilla, and cinnamon together, dip the sandwich in the egg mixture, heat on a buttered griddle (or skillet), flip, top with powdered sugar and enjoy
I’m getting major food envy just writing this post. I’m telling you, once you try this french toast you’ll be hooked. You’ll want to make it again and again. You WILL make it again and again!
Caramelized Banana and Cream Cheese Stuffed French Toast
- 4 slices Amazing Buttery Brioche, sliced to ½-inch thickness (you can also use regular bread, but brioche is highly recommended!)
- ¼ cup cream cheese, softened (I used Neufatchatel cream cheese.)
- 1 medium banana, sliced
- 1 tablespoon brown sugar
- 1 large egg
- ~2 tablespoons milk
- ½ teaspoon vanilla extract
- cinnamon, to taste
- butter, for caramelized bananas and the griddle
- powdered sugar, for topping
- In a small saucepan, on medium-high heat, fry up the sliced bananas with a pat of butter (~½ tablespoon) and the brown sugar until they just start to soften and turn a golden color. Remove from heat and set aside.
- Spread one side of each of the slices of brioche with cream cheese. Top two of the slices with the caramelized banana mixture and sandwich each one with the remaining slices of brioche.
- In the bottom of a large bowl, beat together the egg, milk, and vanilla. Add a sprinkle of cinnamon if desired. Dunk each sandwich in the egg mixture, flip once to make sure each side is covered.
- Heat a griddle or skillet over medium heat and add another pat of butter. Place the sandwiches on the griddle and cook until browned. This should take approximately 2 minutes for each side. Remove from heat, top with powdered sugar, and serve.
Yield: 2 stuffed french toast sandwiches