Monday, September 25, 2017

Apple Brickle Mini Tarts w/an Oatmeal Crust /#appleweek


Today starts a fun-filled week here at The Freshman Cook! It is Apple Week! Apple Week is full of applelicious recipes from myself and my blogger friends, and there is a fun giveaway that starts today! Thank you to Rainier Fruit and Flahaven's Irish Oatmeal for the products used in today's recipe post! There are some amazing prizes, and I know you will want to enter! At the end of this post you will find info on how to enter to win some great prizes! 
Thank you to Carlee from Cooking with Carlee for all the long hours and hard work it took to put #appleweek together. 

Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan's Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.
 
The very first recipe I cooked for my husbands extended family, after we were married, was a traditional apple crisp. It was always one of my favorite fall recipes. Everything went well, it tasted great, and they ate every bite. I figured it was good luck! So, I try to bake one every year! But this year, I decided to branch out a little and put a special twist on my old favorite. These Apple Brickle Mini Tarts w/ an Oatmeal Crust taste just like my old fave, but they definitely have a fun, new look. I know you are going to like them!


 Apple Brickle Mini Tarts w/ an Oatmeal Crust
(printable recipe at end of page)
(makes 12 tarts)
 Oatmeal Crust
2/3 cup firmly packed Dark Brown Sugar
1/3 cup Flour
1 cup Flahavan's Irish Oatmeal
1 teaspoon Roasted Cinnamon
pinch of Nutmeg
2 tablespoons Butter

Apple Filling 
2 Rainier Honeycrisp Apples
1/4 cup Sugar
2 teaspoon Flour
1/4 teaspoon Cinnamon
pinch of Nutmeg
Brickle Bits
Caramel Chips

Make the crust by mixing the dark brown sugar, flour, oatmeal, roasted cinnamon, and nutmeg. Regular cinnamon can be used also.
Add butter and mix together.
It will all come together like this. Sometimes when I don't feel like the spoon is doing the job, I put on disposable gloves for cooking, and mix the ingredients together with my hands. It's so much easier!
Start measuring out the amount needed for your pan. Mine needed 1 tablespoon and 2 teaspoons for each cup. Then roll each separate amount into a ball as shown. 
Place a ball into each spot in the pan for the crust. I realize not everyone has this type of pan. You could also make this in a regular cupcake tin or even a mini cupcake tin. You just have to figure out how much dough you will need for each crust. The best way to do that is to practice making a couple until you are happy with the size. 
Use a pestle or something similar to create a whole in the center of the dough. Try to insert the pestle in the middle, so all the sides are of equal size.
Peel the apples and cut into small, little chunks. You want then to be able to fit in to the cups. Add the sugar, flour, cinnamon and nutmeg to the bowl with the apples. Mix together.
Fill each cup with the apple mix. Press them down in to the cup as you are filling them. I think it looks nice with a couple apples sticking out so they can be seen! After each cup is filled, go around to each cup again and sprinkle just a little bit of the brickle bits on the top.
Bake at 350 degrees for approximately 20 minutes. As a general rule, when I am making a new recipe, I usually set my timer for 5 minutes less than recommended. I check it, and usually pop it back in the oven. That insures that I never burn my food. After all, all ovens are different.
When your cups are done, remove them from the oven, let them cool for approx. 10 minutes. Then remove them from the pan, and let them cool completely on a cooling rack.
I melted the caramel chips on the stove top, and then drizzled the caramel over each tart as I served them. They tasted great!
Thanks so much for joining me today and for participating in the first day of #appleweek! Scroll down to find lots more apple recipes, a printable copy of this recipe, and info on entering the giveaway!

Find many more fun and yummy apple recipes below:


Apple Bacon Turkey Burgers from Jonesin' for Taste

  Apple Brickle Mini Tarts with Oatmeal Crust from The Freshman Cook

  Apple Cinnamon Baked Oatmeal from Amy's Cooking Adventures

  Apple Cobbler French Toast Casserole from Tip Garden

  Apple Fritter Yeast Bread from House of Nash Eats

 Apple Oatmeal Coffee Mug Cake from Corn, Beans, Pigs and Kids

 Apple Pecan Chicken Salad from The Chef Next Door

  Apple Pie Steel Cut Oatmeal from Cooking With Carlee

  Cinnamon Apple Cider Sangria from The Redhead Baker

  Creamy Maple Gouda Apple Soup with Pecan-Oat Granola  from Culinary Adventures with Camilla
 
Healthy Apple Muffins from Caroline's Cooking

 Individual Apple Cranberry Galettes with Caramel Drizzle  from Family Around the Table

  Mulled Apple Cider from Books n' Cooks

  Oatmeal Applesauce Muffins from A Day in the Life on the Farm

  Oatmeal Crusted Apple Stuffed French Toast from Jolene's Recipe Journal

 Roasted Apple and White Cheddar Soup from 4 Sons 'R' Us

  Salted Caramel Apple Cake from Grumpy's Honeybunch

  Savory Apple Sausage Tart from The Crumby Kitchen

  Vanilla Brined Pork Chops with Applesauce  from Bear & Bug Eats

  Swedish Apple Oatmeal Pie with Vanilla Sauce from All That's Jas

  Torta di Mele Sicilian Apple Cake from Girl Abroad


Here is info on the giveaway and what you have to do to enter: 

Click on "a rafflecopter giveaway" at the end of this incredible list of great prize packs to enter.

Prize Pack #1 from Rodelle:

A baker's dream come true! This delicious prize pack includes premium vanilla products, gourmet dutch-processed cocoa and specialty extracts. Items include: Pure Vanilla Extract, Gourmet Dutch-Processed Baking Cocoa, Gourmet Vanilla Extract, Madagascar Bourbon Vanilla Beans, Organic Vanilla Extract, Organic Chocolate Extract, Almond Extract, Vanilla Paste, and some fun baking supplies to whip up your next batch of goodies with!


 Prize Pack #2 from Dreamfarm and Casabella:
Items include: a 2 'n 1 veggie brush a clip n strip shears a set up levups a set of levoons


Prize Pack #3 from Flahavan's Irish Oatmeal:
A goodie basket of Flahavan's items


Prize Pack #4 from Pyrex and Chicago Cutlery:


A Prime™ by Chicago Cutlery® 7 Slot Digital Tablet Holder Block


Prize Pack #5 from Rainier Fruit:

A prize pack from Rainier Fruit including a box of freshly harvested Rainier Fruit apples, a stainless steel apple slicer, apple corer, "Baked with Love" ceramic pie pan, copper apple loaf pan and a $25 Williams Sonoma gift card!

Prize Pack #6 from Veggie Wash:

A prize pack from Veggie Wash
a Rafflecopter giveaway



 

Apple Brickle Mini Tarts w/an Oatmeal Crust

INGREDIENTS:

Oatmeal Crust
  • 2/3 cup firmly packed Dark Brown Sugar
  • 1/3 cup Flour
  • 1 cup Flahavan's Irish Oatmeal
  • 1 teaspoon Roasted Cinnamon
  • pinch of Nutmeg
  • 2 tablespoons Butter
Apple Filling
  • 2 Rainier Honeycrisp Apples
  • 1/4 cup Sugar
  • 2 teaspoon Flour
  • 1/4 teaspoon Cinnamon
  • pinch of Nutmeg
  • Brickle Bits
  • Caramel Chips

INSTRUCTIONS:


  1. Make the crust by mixing the dark brown sugar, flour, oatmeal, roasted cinnamon, and nutmeg. Regular cinnamon can be used also.
  2. Add butter and mix together.
  3. It will all come together like this. Sometimes when I don't feel like the spoon is doing the job, I put on disposable gloves for cooking, and mix the ingredients together with my hands. It's so much easier!
  4. Start measuring out the amount needed for your pan. Mine needed 1 tablespoon and 2 teaspoons for each cup. Then roll each separate amount into a ball as shown.
  5. Place a ball into each spot in the pan for the crust. I realize not everyone has this type of pan. You could also make this in a regular cupcake tin or even a mini cupcake tin. You just have to figure out how much dough you will need for each crust. The best way to do that is to practice making a couple until you are happy with the size.
  6. Use a pestle or something similar to create a whole in the center of the dough. Try to insert the pestle in the middle, so all the sides are of equal size.
  7. Peel the apples and cut into small, little chunks. You want then to be able to fit in to the cups. Add the sugar, flour, cinnamon and nutmeg to the bowl with the apples. Mix together.
  8. Fill each cup with the apple mix. Press them down in to the cup as you are filling them. I think it looks nice with a couple apples sticking out so they can be seen! After each cup is filled, go around to each cup again and sprinkle just a little bit of the brickle bits on the top.
  9. Bake at 350 degrees for approximately 20 minutes. As a general rule, when I am making a new recipe, I usually set my timer for 5 minutes less than recommended. I check it, and usually pop it back in the oven. That insures that I never burn my food. After all, all ovens are different. When your cups are done, remove them from the oven, let them cool for approx. 10 minutes. Then remove them from the pan, and let them cool completely on a cooling rack.
  10. I melted the caramel chips on the stove top, and then drizzled the caramel over each tart as I served them. They tasted great!
http://www.thefreshmancook.com/2017/09/apple-brickle-mini-tarts-wan-oatmeal.html
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Posted by at 4:24 AM 0 comments
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Saturday, September 23, 2017

Pumpkin Bread Pudding / #SundaySupper

Hurray! It's almost fall, and fall brings lots of fun ingredients and flavors, like pumpkin! So today I am bringing you a Pumpkin Bread Pudding recipe! I love this dessert, and once it was in the oven, I thought I might want something to top it off, like a chocolate drizzle! Just a little something extra, to make it extra special! 

Pumpkin Bread Pudding 
(printable recipe at end of page)

2 cups day old Bread
2 Eggs
2 Egg Yolks
3/4 cup Milk
3/4 cup Heavy Whipping Cream
1/2 cup canned Pumpkin
pinch of Salt
1/2 tablespoon Vanilla
1/8 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/8 teaspoon Ground Cloves
1/2 tablespoon Butter
1/4 teaspoon Butter
1/2 cup Milk Chocolate Chips
3-4 tablespoons Heavy Whipping Cream 
Preheat oven to 350 degrees. Chop bread into small bite sized pieces. Place in a bowl and set aside.
Put eggs, yolks, milk, heavy whipping cream, pumpkin, sugar, salt, vanilla, nutmeg, cinnamon and ground cloves in to a mixing bowl.
Place bread cubes in to each dish. Pour mix into each bowl, covering the bread cubes. Push bread cubes down to make sure they are covered by the mix. Divide the 1/2 tablespoon of butter between the four bread puddings, and place a piece on top of each dish.
Bake for 30-35 minutes. A toothpick in the center should come out clean for the bread pudding to be done baking.
While bread puddings are baking, make a quick chocolate drizzle on the stove. Melt butter in a small frying pan, on medium heat. Add the chocolate and the whipping cream. Continuously stir the ingredients until fully melted. Remove from heat.
Drizzle chocolate over bread puddings, and enjoy!

Thank you so much for stopping by today! For more tasty and fun pumpkin recipes, scroll down a bit! You are sure to find many you will like!


Simple Pumpkin Recipes #SundaySupper

Meals, Sides, and Snacks

Delectable Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Yield: 4 Puddings

Pumpkin Bread Pudding

INGREDIENTS:


  • 2 cups day old Bread
  • 2 Eggs
  • 2 Egg Yolks
  • 3/4 cup Milk
  • 3/4 cup Heavy Whipping Cream
  • 1/2 cup canned Pumpkin
  • pinch of Salt
  • 1/2 tablespoon Vanilla
  • 1/8 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Ground Cloves
  • 1/2 tablespoon Butter
  • 1/4 teaspoon Butter
  • 1/2 cup Milk Chocolate Chips
  • 3-4 tablespoons Heavy Whipping Cream

INSTRUCTIONS:


  1. Preheat oven to 350 degrees. Chop bread into small bite sized pieces. Place in a bowl and set aside.
  2. Put eggs, yolks, milk, heavy whipping cream, pumpkin, sugar, salt, vanilla, nutmeg, cinnamon and ground cloves in to a mixing bowl.
  3. Place bread cubes in to each dish. Pour mix into each bowl, covering the bread cubes. Push bread cubes down to make sure they are covered by the mix. Divide the 1/2 tablespoon of butter between the four bread puddings, and place a piece on top of each dish.
  4. Bake for 30-35 minutes. A toothpick in the center should come out clean for the bread pudding to be done baking.
  5. While bread puddings are baking, make a quick chocolate drizzle on the stove. Melt butter in a small frying pan, on medium heat. Add the chocolate and the whipping cream. Continuously stir the ingredients until fully melted. Remove from heat.
  6. Drizzle chocolate over bread puddings. Enjoy!
http://www.thefreshmancook.com/2017/09/pumpkin-bread-pudding-sundaysupper.html
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Thursday, September 21, 2017

Celebrate It! Blog Link Party!

I am so glad you stopped by! Link up something to share! We can't wait to celebrate with you!

This weeks 3 featured blogs:

Happy Harvest Fairy Garden
from

French Toast Cinnamon Sticks
from

DIY Pumpkin Pillow
from


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Thursday, September 14, 2017

Celebrate It! Blog Link Party!

I am so glad you are here!
Link up and share with us! Time to join the party!

Last weeks 3 featured links:


Fluttershy's Cake Mix Cookies
from
Views from the 'Ville 

Things To Do Around Las Vegas
from
Life of 2 Snowbirds

 
DIY Halloween "EEK" Sign
from
LollyJane 

 
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Tuesday, September 12, 2017

Texas Sugar Cookies / #foodbloggers4tx

Today I am joining some of my fellow bloggers in a show of virtual support for all those affected by Hurricane Harvey. At the end of the page you will find a list of reputable charities, if you wish to donate money to help.
Throughout my life, I have met a lot of people from Texas, but I have never met one who wasn't proud to be a Texan. So I thought I would share this sugar cookie in the shape of the state, with a heart near where Houston is located. Our hearts go out to you and your beautiful state as you struggle with the aftermath. God bless.

Texas Sugar Cookies 
( makes approx. 5 dozen, depending on size)
(printable recipe at end of page)
5 cups Flour
3 teaspoons Baking Powder
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoons Almond Extract
Pinch of Salt

Frosting
6 Ounces Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar

Cream butter and sugar until light and fluffy. Add eggs and almond extract and mix well. Mix dry ingredients together. 
Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together.
The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea so you can start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.
Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. Take out the first batch, cut out, and start baking at 350℉ for 8-10 minutes. Let cool completely before decorating.
In a large mixer bowl, add warm water and meringue powder. Whisk together until frothy and thickened, about 30 seconds. Add cream of tartar and whisk for 30 seconds more. Pour in all of the sugar at once. Mix on low for a full 10 minutes. Icing will be thick and creamy.
Start decorating by mixing navy blue color. Use royal blue and a bit of black to get navy blue. Use a #2 decorating tip and a pastry bag. Outline the blue area, then fill in as shown. Let dry for a couple hours.
 Add the white color as shown. Let dry for a couple hours.
Add the red color to the bottom of the cookie.
Add heart to Houston area.

Thank you for joining me today for this very special blog post! 

Keep reading to find the list of charities, lots of other wonderful food that celebrates Texas, and a printable recipe for the Texas Sugar Cookies.  


CHARITIES:



Find lots of wonderful food that celebrates Texas:


Yield: approx. 5 dozen

Texas Sugar Cookies

INGREDIENTS:

Cookies
  • 5 cups Flour
  • 3 teaspoons Baking Powder
  • 2 cups Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoons Almond Extract
  • Pinch of Salt
Frosting
  • 6 Ounces Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar

INSTRUCTIONS:

Cookies
  1. Cream butter and sugar until light and fluffy. Add eggs and almond extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together.
  2. The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea so you can start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness. Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. Take out the first batch, cut out, and start baking at 350℉ for 8-10 minutes. Let cool completely before decorating.
Frosting
  1. In a large mixer bowl, add warm water and meringue powder. Whisk together until frothy and thickened, about 30 seconds. Add cream of tartar and whisk for 30 seconds more. Pour in all of the sugar at once. Mix on low for a full 10 minutes. Icing will be thick and creamy.
  2. Start decorating by mixing navy blue color. Use royal blue and a bit of black to get navy blue. Use a #2 decorating tip and a pastry bag. Outline the blue area, then fill in as shown. Let dry for a couple hours.
  3. Add the white color as shown. Let dry for a couple hours.
  4. Add the blue color as shown. Let dry for a couple hours.
  5. Add the red color to the bottom of the cookie. Let dry for a couple hours.
  6. Add the star to the area near Houston. Let dry.
http://www.thefreshmancook.com/2017/09/texas-sugar-cookies-foodbloggers4tx.html
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Posted by at 6:09 AM 2 comments
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Saturday, September 9, 2017

Apple Kielbasa Stack / #SundaySupper

I admit that I am not much for football, but I am very much for the food served at football games and parties! I am a finger food lover for pretty much any event. What is it about finger food? I think I love it because it is cute and small, and you can eat a lot of different types and not feel like you are eating too much! That is definitely the case with these Apple Kielbasa Stacks! Tons of great flavor, stacked to enjoy, and drizzled with Balsamic Glaze! 
 Apple Kielbasa Stack 
(printable recipe at end of page)

 Balsamic Vinaigrette (find recipe here)
1 tablespoons Butter
1 Granny Smith Apple
2 tablespoons dark brown Sugar
1 ounce Water (if needed)
1/2 teaspoon Roasted Cinnamon
Kielbasa
Dark Bread




Make Balsamic Vinaigrette. Set aside. Cut apple in to small pieces. Add butter to a frying pan set on medium high. Let butter melt and add apples, dark brown sugar, and roasted cinnamon. If sauce becomes too thick, add a bit of water, a little at a time.  Drop heat to low and simmer until apples become soft, but still have a little crispness. The best way to check them is to poke a couple of the larger pieces with a toothpick.
Slice kielbasa into thin slices. Cook in butter until brown like above, on both sides.
 Use a cookie cutter to cut out the pieces of bread. The cutter I used was 1 3/4" circle. You could use a 1 1/2" cutter also.
Stack a slice of kielbasa on top of each piece of bread. Top the kielbasa with a piece of sauteed apple. Use a wooden hors d'oeuvres fork or any type of appetizer fork to serve with the stack.
Drizzle each Apple Kielbasa Stack with Balsamic Vinaigrette. You can find the recipe here.
Thank you for joining me today! I am so glad you stopped by!

Scroll down and find more recipes from #SundaySupper members to round out your game day party plans!!

Football Party Finger Food #SundaySupper

Finger-licking Football Party Finger Food

Flavorful Football Party Finger Food

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.   Football Party Finger Food #SundaySupper

Apple Kielbasa Stack

INGREDIENTS:


  • Balsamic Vinaigrette (find recipe here- http://www.thefreshmancook.com/2017/04/bruschetta-di-pomodoro-sundaysupper.html
  • 1 tablespoons Butter
  • 1 Granny Smith Apple
  • 2 tablespoons dark brown Sugar
  • 1 ounce Water (if needed)
  • 1/2 teaspoon Roasted Cinnamon
  • Kielbasa
  • Dark Bread

INSTRUCTIONS:


  1. Make Balsamic Vinaigrette. Set aside. Cut apple in to small pieces. Add butter to a frying pan set on medium high. Let butter melt and add apples, dark brown sugar, and roasted cinnamon. If sauce becomes too thick, add a bit of water, a little at a time. Drop heat to low and simmer until apples become soft, but still have a little crispness. The best way to check them is to poke a couple of the larger pieces with a toothpick.
  2. Slice kielbasa into thin slices. Cook in butter until brown like above, on both sides.
  3. Use a cookie cutter to cut out the pieces of bread. The cutter I used was 1 3/4" circle. You could use a 1 1/2" cutter also.
  4. Stack a slice of kielbasa on top of each piece of bread. Top the kielbasa with a piece of sauteed apple. Use a wooden hors d'oeuvres fork or any type of appetizer fork to serve with the stack.
  5. Drizzle each Apple Kielbasa Stack with Balsamic Vinaigrette. Enjoy!
http://www.thefreshmancook.com/2017/09/apple-kielbasa-stack-sundaysupper.html
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Posted by at 10:31 PM 0 comments
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