Apple Cobbler

Warm apple cobbler, ice cream and coffee.

That's the perfect intro to fall.

I love to use my apple baker. It hangs on my 

pot rack just looking cute when not in use.

But you can also use a pie dish.

 This is so much easier than making a pie.

 Peel, core and slice the apples. Toss the slices
with a squirt of lemon juice then toss again
with brown sugar, cornstarch and cinnamon.

 Use the butter wrapper to grease your dish.

 Pile in the apples

 Combine the flour and sugar. Cut in the butter.
I found this cute red wood handled pastry blender
in a thrift shop. Love it! Hang that up too.

 Add the streusel crumbles to the top.

 Bake until golden and apples are bubbly, about
40-45 min.
 I like to use Granny Smith or Macintosh apples.
Serve warm with ice cream.
Save some to warm up for breakfast.

Apple Cobbler

FILLING:

5 apples, peeled and sliced

1t-2t lemon juice

1/3 C brown sugar

1 T cornstarch

1/2 t cinnamon

STREUSEL TOPPING:

1 stick butter, (1/2C or 1/4 pound)

at room temperature

1 C flour

1/2 C sugar

Toss together the filling ingredients and place
 in a buttered pie pan or baking dish.
Mix the flour and sugar together. 

Cut in the butter until mixture is crumbly.
Sprinkle over apples. Bake @400 for 45 minutes,
until golden and apples bubble around the edge.
Let stand 10 minutes.

Serve warm with vanilla ice cream if desired.

Enjoy!

Links: No Minimalist Here,

Savvy Southern Style, The 36th Avenue,

Between Naps on the Porch,
Designs By Gollum, Common Ground,
The Charm Of Home

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Profiteroles

This French dessert sounds and looks fancy but it's
so easy to make. Just in time for your special
Valentine!

 Choux pastry, filling and chocolate sauce...
what's not to love?

I made petite puffs and used ice cream
instead of the classic custard or whipped
cream for the filling.

A few very simple ingredients:
butter, flour, water, a little sugar and  eggs.

 In a small saucepan bring the 1/2C water,
1/2 stick butter, 1/2t sugar to a boil.

 Remove from heat, add the 1/2C  flour
all at once, beating rapidly with a wooden
spoon until the dough comes together.

Let cool for 5 minutes.

Beat in the eggs one at a time until
incorporated.

Beat until the batter is smooth,

Drop rounded teaspoonfuls of batter 1" apart on
a sprayed baking sheet.
Smooth pointy tops with a wet finger.

Bake for 10  minutes at 425 then  reduce the oven

to 350 and bake until golden, 10-12 minutes more.

Let cool. Use a serrated knife to carefully
cut off the top 1/3 of each puff.
Fill with a scoop of ice cream.
Replace the tops and drizzle with warm
chocolate sauce. Dust with powdered sugar.

Profiteroles

1/2 C water

1/2 stick butter

1/2 t sugar

pinch salt

1/2 C flour
2 L eggs

• Heat oven to 425. Spray two baking sheets with cooking spray. 
• In a medium saucepan bring the water, butter, sugar and salt to a boil.
• Immediately remove from heat and stir in the flour with a wooden spoon. Beat rapidly until until the mixture pulls away from the sides, 
• about 30 seconds. Let cool 5 minutes. 
• Add eggs one at a time and beat well until the batter comes together.
• Drop by slightly rounded teaspoonfuls of batter 1" apart on the baking sheets. Smooth pointy tops with a wet finger.  
• Bake for 10 minutes, then reduce the oven to 350 an bake until golden brown, 10 to 12 minutes more. Let cool. 

• 6-Cut off the tops and fill with a small scoop of ice cream. (vanilla or coffee ice cream) Replace tops and drizzle with warm chocolate sauce. Dust with powdered sugar if desired.

• Makes about 2 dozen petite profiterole puffs. Serve 2-3 per person.
• If you make these ahead you can warm and crisp them
•  up a bit in a 350 over for a bout 5 minutes before serving.

Chocolate Sauce

1 C semisweet chocolate chips

1/2 C half and half or cream

2 T butter

1/2 t vanilla extract, 

In a medium glass bowl, combine the chocolate

 and cream. Microwave for 1-1/12, stirring once, 

until smooth and pourable. Stir in vanilla

or:In a small saucepan slowly melt the chips and cream.

Stir in the butter to combine. Stir in the vanilla.

or: In replace the vanilla with 1T Kahlua or Grand Marnier 

Puffs Plus: You can make these ahead and store in an 
airtight container until ready to serve. 
Freeze extras in a ziptop bag.

 No defrosting needed:
 simply slice the tops off, fill and serve.

Puffs Plus:  For savory puffs, omit the sugar and
 fill them with items like;
tuna, crab, shrimp or chicken salad. 
Bake larger puffs for a luncheon. 
Bake these 10 minutes longer at 350. 

Enjoy!

Links: Common Ground,
The Charm Of Home,
No Minimalist Here,
French Country Cottage,
My Romantic Home,
Designs By Gollum,
Between Naps On The Porch,
A Stroll Thru Life

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Small Cheesecake

Ya gotta love a cheesecake recipe that only uses

 1 package of cream cheese.

This recipe makes one small cheesecake.

Just the right size to make anytime.

 Beat softened cream cheese, sugar,
lemon juice, vanilla, and a pinch of salt
until fluffy.

 Beat in eggs, one at a time, until blended.
Don't overbeat.

Pour filling into graham cracker crust.
Bake @325 for 25 minutes, or
until set ~ edges will be slightly puffed.

 Combine the topping ingredients.

 Spoon over the hot cheesecake.

 Return to the oven and bake another
10 minutes.

 Cool on wire rack or trivet for at
 least an hour ~ then refrigerate.

It's easy, quick, and doesn't require a 

big cheesecake making commitment. 

If you don't have a lot of time, but want
something homemade, this is for you.
This is so simple and so delicious.
It only takes 10  minutes to prepare.

 Rich and creamy.

Cheesecake and coffee this afternoon.

Here's the condensed recipe for you
 to copy and paste

It's enough for 8 servings

Oh.....and it's very good!


Small Cheesecake
Crust
1 C graham cracher crumbs
1/2 stick butter, melted
2 T sugar
Combine and press into a buttered 9" pie plate.
Filling
8 oz package cream cheese, softened
1/2 C sugar
1 T lemon juice
1/2 t vanilla extract
dash salt
2 eggs
Beat cream cheese and sugar on medium speed
until fluffy. Beat in lemon juice, valilla and salt.
Add eggs, one at a time, mixing until just
combined after each addition.
Pour into crust. Bake @325 for 25 minutes
or  until set. Spread with topping.
Topping
1 C sour cream
2 T sugar
1/2 t vanilla 
Combine and spread over the top of the hot
cheesecake. Return to the oven and bake another
10 minutes. Cool on wire rack for 1 hour then chill
 for at least 2 hours. Store in refrigerator.

Enjoy!

Links: Stone Gable
Designs By Gollum

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Apple Cranberry Crisp

While this is baking the smell of apples and
cinnamon filling the house are as nice as any of
 our other Christmas decorations.

I mixed this up quickly. Much easier than pie.

 Apples and cranberries.

Crumbly topping.

Decorated with a ring of cranberries

 Bake for 30 minutes at 375.
A nice crunchy topping on warm apples
and cranberries.

 A little Christmas cheer with our
afternoon coffee.

Serve warm with ice cream or whipped cream.
Leftovers are also good with breakfast coffee.

Apple Cranberry Crisp

4 large apples

1 C fresh cranberries

plus more for garnish

1 sprinkle flour, about 1T 

1 squirt lemon juice, about 1 t

********

Peel, core and slice the apples.
Combine with the cranberries in a large bowl.
Add a squirt of lemon juice and sprinkle with
 a little flour. Toss and put into a buttered pie dish.

Topping

1/2 stick butter, melted

1/2 C flour

1/2 C oatmeal

3/4 C brown sugar

1 t cinnamon

1/2 t nutmeg

Combine well with a fork until crumbly.
Sprinkle over the top.

Bake 375 for 30 minutes.

Serve warm with ice cream if desired.

Enjoy!

Links: Savvy Southern Style,
Designs By Gollum

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Ice Cream with Kahlua and Toasted Almonds

This is a wonderful dessert to serve
 when you are entertaining.

It so easy to assemble and tastes much more
 impressive than it seems. Toast the almonds ahead
of time and you'll have 

a dessert that's ready in minutes.

Or just make enough for two and treat yourself!

Here's an ice cream kitchen printable too.
It's from Big D and Me.

 

 For the free printable click HERE 

Ice Cream with Kahlua

1 t butter

2 T slivered almonds

2 scoops vanilla ice cream

2 T Kahlua

Melt butter in a small skillet over
medium heat. Add almonds and saute until
 lightly browned, 4-5 minutes.

Spoon a scoop of ice cream into wide dessert
 glass with footed bottom. Top each scoop with
1 T Kahlua and 1 T almonds.
Makes two servings.

Enjoy!

Links: Designs By Gollum

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