Thursday, November 8, 2012

Brie and Apple Tarts~A Pinterest Inspired Treat!

It's time for another Pinterest Inspired Blog Hop, and today's  inspired post comes from a blog called Bloghungry. These brie and apple tarts are the perfect fall treat. I made a few changes to the original recipe, but the sweetness of the soft, warm, spiced apple and the subtle brie taste are still there. These are good. And easy to make! They are perfect for breakfast, a snack, and even dessert!

Brie and Apple Tarts
(makes 4 tarts)
1 sheet of thawed Puff Pastry
1 Granny Smith Apple
1/2 tablespoon Brown Sugar
1/4 teaspoon Cinnamon
1/2 tablespoon Butter
1/4 of a Brie Cheese round
1 Egg
Flour ( for rolling)

Preheat oven to 400 degrees.
Lightly flour your working surface.
Unfold your puff pasty and roll in out into a 10"X10" 
Cut the sheet in to quarters.
Peel, core and slice your apple.
Cut your brie into thin slices.
Place a slice of brie, and 3-4 slices of apple
in the middle of each square.
Combine your cinnamon and brown sugar in a bowl.
Set aside.
Make an egg wash by beating an egg with a fork.
Set aside.
Evenly divide the cinnamon and brown sugar mix 
between the squares. Divide the butter between the 
squares also.
Use your egg wash, and brush the border of the pastry square.
Fold 2 opposite corners together to the center, 
brush them with the egg wash, and overlap them so 
they stick together. Brush the top wih egg wash.
Place the tarts on a sheet pan covered with parchment paper.
Bake for 10-15 minutes.
Once tarts are out of the oven, drizzle them with melted caramel.
Then drizzle with melted chocolate.
Thank you Bloghungry!
What a great recipe!

Here's where we are partying:
All My Bloggy Friends 

Here's what everyone else made:

Wednesday, November 7, 2012

Comfort Food at It's Best~Classic Stuffing!

It is time again for the Crazy Cooking Challenge, and this month we are making stuffing! Stuffing was one of the first recipes I ever made. I remember getting up extremely early, or so it seemed at the time, to make the dressing and stuff the turkey. It had to go in the oven so we could eat at 2:00pm. I have made this same dressing every Thanksgiving since I have been married. Sometimes I added a cornbread dressing, and one time I even made a dressing with walnuts, but I always make this one. 
Classic Homestyle Stuffing
(serves 4)
2 tablespoon Butter
1 cup Onion, finely chopped
1/2 cup Celery, finely chopped
3 cups Milk
20 slices Bread
1 teaspoon Poultry Seasoning
1/2 teaspoon Garlic Powder
1/2 cup Chicken Broth
Melt the butter over medium heat.
Add the onion and celery, and saute until tender.
Pour the milk into a large bowl.
Dip the slices of bread into the milk, pull the bread
apart, and place it in your pot.
Add the poultry seasoning, garlic powder, pepper,
and chicken broth.
Mix well. Stuff your turkey and bake.

Thanks for joining me today!
Check out the rest of the
Crazy Cooking Challenge entries:


Monday, November 5, 2012

Tasty, Creamy Apple Cinnamon Creme Brulee

This recipe brings together a few of my favorite ingredients. I just love apples and cinnamon, and what could be better than baked apples and cinnamon sprinkled with sugar and submerged in rich, decadent cream.  This tasty Apple Cinnamon Creme Brulee is like fall in a ramekin.  Savor it!

Apple Cinnamon Creme Brulee
(makes 4~6 oz Creme Brulee)
2 Granny Smith Apples
1 teaspoon Cinnamon
2 tablespoons Butter
1/4 cup Sugar
1/4 teaspoon Water
6 Egg Whites
4 tablespoon Sugar
1 teaspoon Vanilla
1 1/2 cups Whipping Cream
1 tablespoon Raw Sugar

Preheat your oven to 320 degrees.
Peel your apples.....
and chop them into bite size pieces.
Melt your butter in a frying pan....
and add your apples, cinnamon, 1/4 cup of sugar, and water.
Bring to a boil.
In a medium bowl, mix together your egg whites, 
4tablespoons of sugar, vanilla, and creme.
Evenly divide the apple mix between the 4 ramekins.
Distribute the cream mixture between the 4 ramekins.
Make a bain-marie, or water bath. To do this, place your 
four ramekins in a baking pan, like above. 
Pour water in the pan until about 1/2  of the ramekins are covered. 
This method of baking ensures a slow, even cooking for your
custard, and prevents the cream from curdling.
Bake for 35-40 minutes.
After cooking, let the ramekins sit in the water bath
 for another 30 minutes.
Cool them in the fridge.
They can even be made the day before you plan
to serve them. I think they taste better the second day.
Right before serving, sprinkle your raw sugar over the top.
Using a kitchen torch, heat the sugar on top.
Serve and dig in!

Thanks for joining me today!

Wednesday, October 31, 2012

Happy Halloween!

Happy Halloween
The Freshman Cook!

Monday, October 29, 2012

Halloween Thumbprint Cookies!

Thumbprint cookies are one of my favorite cookies to make. I love that you can always change the colors to go with any occasion, and I use them as fillers (for lack of a better word), when I send Christmas cookies. What I mean is that I put a few in with the other cookies in a tin to fill in the little holes, or I toss a couple in a bag to give the right amount of color to a basket. They are versatile, pretty and everyone always loves them. All good qualities for a cookie! No wonder they are one of my favorites. I hope these become one of your too!
Halloween Thumbprint Cookies!
(adapted from Southern Living)
(makes 7 dozen)
  • 1 cup Butter
  • 1cup Powdered Sugar
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoons Vegetable Oil
  • 2 teaspoons Vanilla
  • 1 tablespoon Lemon Juice
  • 5 1/4 cup Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
Preheat oven to 350 degrees.
Beat your butter on medium until it is fluffy.
Add both sugars, and beat well.
Add your eggs, oil, vanilla and lemon juice.
Beat until blended.
 In a separate bowl, mix together your flour, cream of tartar,
baking soda and salt.
Beat until blended. 
Shape dough into 1" balls.
Take your thumb, or the end of a wooden spoon,
and make an indentation in the middle of each cookie.
Bake for 9-11 minutes.
Do not brown these cookies. They will get a little brown
on the bottom. When they do, they are done.
Place on a cooling rack to cool completely.
Once your cookies are cooled, 
they are ready to be frosted.
I love this icing and it has always worked great for me.
I used Americolor Super Black and Orange for the colors.
I colored about 1/2 cup of each color.
I used a wilton #10 tip to fill each of the thumbprints.
Let dry completely.
I filled 3 boxes with these cookies as a special
Halloween gift. I have lots left over for other friends.
Aren't these boxes cute? I picked these up at Home Goods 
about a month ago.
Thanks for joining me today!
Happy Halloween!

We are partying at these fun spots:
Trick or Treat Tuesday 

Sunday, October 28, 2012

Halloween Pumpkin Salsa!

Only 3 more days until Halloween!!! I can feel the excitement mounting, can't you?!! Tonight I made a simple, festive pumpkin salsa with Halloween in mind, and I paired it with some orange and black store bought chips!
Halloween Pumpkin Salsa!
1/2 of a Orange Pepper
1/2 cup Black Beans
2 teaspoon Pumpkin Seeds
4 leaves Cilantro
1 clove Garlic
1/4 White Onion
1 cob Roasted Corn
1/3 cup canned Pumpkin
2 teaspoon Sugar
Tortilla Chips
I started by going through my beans and making sure 
there were no foreign items from the bag.
This is a necessity when making beans.
Soak your beans according to the directions on the bag.
I soaked mine overnight.
The next morning I rinsed the beans, and then placed 
them in clean water to cook.
I let them simmer with a lid on for 1 1/2 hours.
Set the lid a little to the side so the steam can escape.
Rinse when they are done and refrigerate.
Roast your orange pepper on your stove, if it is gas.
Just keep turning the pepper with tongs until most
of your pepper is roasted.
When you are done roasting, place the pepper in a 
small bowl and cover with plastic. The heat trapped in 
the plastic helps you get the roasted skin off of the pepper.
After 20-30 minutes, pull the skin off of the pepper.
Leave a little on, like above.
Cut the pepper in half and take the seeds out.
Then chop the pepper into small bite size pieces.
For the roasted corn, I used an ear I purchased at 
a grocery store. The store grills out every weekend,
and they roast corn, grill ribs and tri tip. It is 
all so incredibly good! You can also roast your corn in
a pan on your stove.
Cut the corn off of the cob.
Chop your white onion.
Chop your clove of garlic.
Put everything we chopped in the bowl, which includes,
onion, orange pepper, corn and garlic. Add your beans.
Mix together.
Add pumpkin seeds, chopped  cilantro, pumpkin and sugar.
Mix well again.
Refrigerate until ready to serve.

Thanks for joining me today!