Category Archives: sweet treat

Apple Turnovers

So over the weekend I made the compote de pommes as part of French Fridays with Dorie.  The bonne idee for the compote was to use it in some turnovers/hand pies.  What a bonne idee it was.  And so stinking EASY. The compote was super easy to begin with and why not make two things out of one recipe?  Consider me sold.

Thaw the puff pastry, roll it out and cut some circles.


Stuff this with some compote, close it, crimp it and add a little egg wash for shine.


Let it do it’s thing in the oven for 20-25 minutes and boom.  Turnovers/handpies.


So simple! The puff pastry had a lightness to it but still buttery and delicious.  The apple filling is simple and tasty.  Personally, I enjoyed this turnover cold.  There’s something about cold applesauce and that buttery crust that makes me happy.  Now, what else can I stuff in these?!

Advertisements

1 Comment

Filed under breakfast, dessert, FFWD, side dish, snack, sweet treat

French Friday with Dorie – Compote de Pommes

It’s been a while since I’ve participated in a French Friday with Dorie recipe. I could list excuses but I’m not going to.  I’ll just get back in it! I love reading the posts the others in the group share and the camaraderie this group has created and I’ve missed contributing to it.  This past Friday’s FFwD recipe is Compote de Pommes two ways.  That is applesauce for you who don’t know the lingo.  There is a straight forward recipe and the second one is a thicker, gussied up version with butter.  I opted for the first go at it and will make the turnovers tomorrow for a fancy breakfast.

Apples, peeled, cored and chopped up.

About halfway there.

Dorie suggests milling, pushing the apples through a sieve or leave them whole. I don’t have a mill, no patience for the sieve and I don’t like an overly chunky applesauce. To the food processor it goes!

Finished compote de pommes.

I took a taste. Delish.  I didn’t add the butter or vanilla, which were optional.  I thought this was good as is.  The compote is now chilling in the fridge waiting to be tucked in some puff pastry and enjoyed as a hand pie.  But Dorie also suggests adding some creme fraîche and enjoying it as a delicious dessert.  Perhaps I’ll do both.  Perhaps I’ll try to nestle this in to something for thanksgiving … Hmm… Posts to come!

Check out the other FFwD compote de pommes posts from fellow bloggers!

PS – It feels good to be back to FFwD! 🙂

7 Comments

Filed under FFWD, side dish, snack, sweet treat

Raisin Bread

Raisin bread? Yes.  Raisin bread. I’ve been wanting to make another bread and raisin bread spoke to me.  I don’t know why, but it did.  So I went with it.  My grandfather also likes a good raisin bread so why not make something that I can share?

I found this recipe on food.com.  Yes, world’s best raisin bread, NO bread machine!

You’ll need:

  • 1 1/2 cups milk
  • 1 cup warm water (must be between 110-115 degrees)
  • 2 (1/4 ounce) packages active dry yeast
  • 3 eggs
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup raisins
  • 8 cups all-purpose flour
  • 2 tablespoons milk
  • 1 cup white sugar
  • 3 tablespoons ground cinnamon
  • 2 tablespoons butter, melted (approx.)

Directions:

  • Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. Remove from heat and let cool until lukewarm, about 120-125 degrees.
  • Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so. Mix in eggs, sugar, butter, salt and raisins. Add the flour gradually to make a stiff dough.
  • Knead the dough on a lightly floured surface for a few minutes until smooth.
  • Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
  • Cover with a warm, damp cloth and let rise until doubled, about 1 1/2 hours.
  • Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
  • Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
  • Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
  • Roll up tightly (the long way).
  • The roll should be about 3 inches in diameter.
  • Cut into thirds, and tuck under ends and pinch bottom together.
  • Place loaves into well greased 9 x 5 inch pans and lightly grease tops of loaves. Let rise in warm place, uncovered, again for about an hour.
  • Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Remove from oven and let cool on rack.
  • Take melted butter and spread over tops of loaves.
  • After about 20 minutes, lay loaves on their sides and remove from pans. Allow to cool before slicing.

20130127091405364

The loaf.

20130127150456298The loaf, upon sharing.

This was the first time I made any kind of sweet bread.  I liked it! A lot! And so did my grandfather and other family members that were able to try it.  Although it was time consuming, it was pretty simple.  If you’re looking to try a sweet bread, I suggest making this one.  Try subbing the raisins for other dried fruit if you’re not a raisin fan.  This went well with a little bit of butter and a cup of coffee.  Just thinking about this makes me want to make it again. Here’s to sweet breads! 😀

Leave a comment

Filed under snack, sweet treat

Mom’s (boozy) Birthday Brunch

Hi! How are you?  I’m fine. Yes, it’s been a while and I’m really sorry.  Sometimes I get busy with life and that’s exactly what happened with the month of February.  I wasn’t able to blog as much as I wanted to.  I cooked! I have a back log of posts, but I just couldn’t find the time to sit down and tell you all the things I’ve been doing.  And for that, I am terribly sorry! But here’s hoping my unplanned ‘break’ ( I wouldn’t really call it a break, I still facebooked…) got me out of the blogging rut.  Enough apologizing, on to the post. And what a post this is!

Jes and I have started a birthday tradition for Mom.  Last year for her birthday we made delicious steaks and sides. This year we went with brunch.  And you know, after two years it’s tradition. So now it’s tradition.  Let’s not wait any longer for the festivities.


I am in love with the cookbook Around My French Table by Dorie Greenspan.  I made it a new years resolution to do more with the group French Fridays with Dorie (FFwD).  I think I participated in two recipe postings before I fell off the wagon.  I have browsed this cookbook numerous times, flagging different recipes I wanted to make, what’s coming up in FFwD, and just staring at the mouth watering photos in the book.  The quiches really caught my eye.  When Jes and I started to plan out Mom’s birthday brunch, I thought OMG. I can make Dorie’s quiches.  And Boozy Birthday Brunch was decided upon. Before I get into the quiches, Jes made Baked French Toast (Jes: Modifications:  I only had walnuts on hand to put between the bread layers, and only had vanilla on hand so it wasn’t really boozy.  Maybe next time.), Potato Salad (Jes: No modifications.  Only that the cucumbers didn’t sit over night, they sat marinating for like a 1/2 hour lol.), and Caramel Banana Sauce (Jes: No modifications, borgborgborg!)  We have at thing with the Sweedish Chef.  ON TO THE QUICHES!


The quiche dough was SIMPLE.  Flour, some sugar, some salt, cold butter, an egg.  Whirled all in my food processor.  My food processor is on the smaller side so I can only make one dough recipe (ie. enough for one quiche) at a time. But it all came together and BOOM. So easy.


After the dough chilled for a few hours, I rolled it out and smushed it in my tart pan. Don’t get me started on the tart pan.  Lets just say I was able to find one after vising THREE STORES.  You’d think Macy’s would have a tart pan.  Nope.  And using a pie plate was not as pretty.


This is the Quiche Lorraine (quiche 1 of 2).  Bacon, gruyere, onion, eggs, heavy cream.

The other quiche, Gorgonzola-Apple Quiche (not pictured!) had apples, gorgonzola, onions, eggs, and heavy cream.  Delightful.


Our lovely table scape courtesy of Jes.


Birthday brunch at it’s finest.


And what’s a brunch without booze?  Not a brunch, duh.  Jes supplied mimoas and I brought the best bloody mary mix EVER.  In my opinion.  So, ever. Zing Zang is the BEST.  If only we had pickled green beans up here to top it off.  Celery will just have to do.  If you are a bloody mary fan, I suggest ditching your mix and get this.  You can thank me later.

All of us pigged out and enjoyed ourselves.  It was a relaxing afternoon for everyone who attended and quite pleasing to the palate.  We don’t indulge all the time, but when we do, we do it right.

There were leftovers (I know… blasphemy).  But, we packed them up and sent them home with Mom.  Gram and Pap lucked out since they got to eat the leftovers :).

Since I know Mom follows my blog … I HOPE YOU HAD THE BEST BIRTHDAY BRUNCH! 🙂  Can’t wait to plan for next year! Love you!

PS – No recipes for the quiches? I know.  I’m keeping with the FFwD rule of not posting Dorie’s recipes.  Her book is amazing and I really do urge you to buy it. Yes, it’s THAT amazing I’m not posting the recipes.  But, if you ask me nicely, I may give it to you.

2 Comments

Filed under adult beverage, breakfast, lunch, side dish, sweet treat

Triple Threat Chocolate Fudge Peanut Butter Cookies zomg.

Try saying that three times fast.  I, again!, am using a recipe from How Sweet It Is.  I think I’m in blog love!  I’ve had a hankering to make some cookies and show my mixer some non – ice cream love.  How Sweet has some awesome cookie recipes and this is the first one I tried.  The name of the cookie alone hooked me.  The photos sealed the deal.  The taste made my taste buds tingle and went right to my mid section.  I can say I’m living life.

The only changes I made was that I did not use semi-sweet chocolate chips (I have a ton of milk chocolate chips and was not buying more) and I under baked my cookies for 9 minutes to keep the fudgey like texture in the middle.  Don’t over bake these puppies!

Triple Threat Chocolate Fudge Peanut Butter Cookies

makes 30-40 cookies

  • 1 cup butter, at room temperature
  • 1/2 cup peanut butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 cup dark cocoa powder (I use Hershey’s Special Dark)
  • 1 heaping teaspoon of baking soda
  • 1/4 teaspoon salt
  • 4 ounces semi-sweet chocolate, melted
  • 1 cup milk chocolate chips

Cream butter, peanut butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Add in melted semi-sweet chocolate and mix until just combined.

Fold in chocolate chips. Refrigerate dough for 4-6 hours. When ready to bake, preheat oven to 350 degrees. Scoop large mounds of dough (about 2 tablespoons worth) and place on a cookie sheet.

Bake at 350 for 10-12 minutes.

So much for all that running I’ve been doing! 🙂

1 Comment

Filed under sweet treat

Banana Peanut Butter Ice Cream

Yep.  ICE CREAM.

I’ve moved on to summer treats before summer officially got here.

I bought one of these puppies:

Amazon.com had them for $63 with free shipping.  That was the cheapest I found and it is worth every penny.

And then I bought this:

Oh yes.  Ben & Jerry’s Ice Cream Dessert Book.  You do not need any other book for ice cream.  Just this.  I swear.

I made the Banana Peanut Butter Ice Cream on a whim while I had a day off and was growing restless (aka, I was in a car accent! all is fine but I did put my face on the bowl to help with swelling).  I saw this recipe when I flipped through the first time and realized I HAD everything for the recipe.  I looked no further in the book.

They have a recipe for a sweet cream base – what they begin with for most of the ice creams:

(They actually have three – this is the one I used)

  • 2 large eggs
  • 3/4 cup sugar
  • 2 cups heavy or whipping cream
  • 1 cup milk
  • 1/2 cup peanut butter
  • 2 over ripe bananas
  • juice of 1 lemon

Whisk eggs until light and fluffy, one or two minutes.  Whisk in the sugar slowly, add the cream and milk.  whisk until blended.

Pour about a cup of the base in a separate bowl and mix in the peanut butter.  Return the to the remaining cream base until completely combined.  Pour the mixture into an ice cream maker and freeze following the instructions of your maker.

Mash the bananas in a bowl with the lemon juice.  Add the banana mixture to the ice cream when frozen with about two minutes left in the machine.

ENJOY!

 

This was a SIMPLE ice cream making experience.  Perhaps too simple… I think Ben & Jerry’s really dumbed it down but I’m not complaining.  It works 🙂  Oh, and the ice cream was YUMMY!!!!!!  If you have a mixer I highly recommend getting the ice cream maker.  It’s a lot of fun.

 

Leave a comment

Filed under sweet treat