Caramel Apple Turnovers

 Good Day Friends!

WHOA!  Long time, eh?  I can't believe it is summer and the heat has already set in big time!  Summer fun has begun and we are already complaining about the humidity!  Dang midwesterners!

By they way, below you will find a link to the YouTube video that goes with this recipe.  Please consider subscribing and clicking the bell icon so you are notified each time I upload!  Thanks SO  much!

Of all things that I could make for you, I picked something not very "summery".  These may remind you more of fall but in our house, they are served with ice cream and I just can't do ice cream except for summer.  Is that weird?  I mean, I think it might be, but it is seriously the truth.  To be completely honest, ice cream isn't really my "thing".  I like it, but could definitely live without it too!

Here is what you will need for this recipe.  It will make 4 "turnovers that aren't turned over at all!

• 1 roll big flaky crescent rolls (refrigerated)
• 2 apples
• 2-3 caramels per turnover
• Cinnamon

Preheat oven to temperature recommended on the roll of crescents.  You will also use the recommended time to back these.

Chop apples into small pieces like I did.  If you prefer just slices of apple you can do that as well, it may make sealing them easier for you.  When you are done roll out 4 of your crescent rolls and run a rolling pin over them a couple of times for maximum surface!!!  Add your apples, sprinkle cinnamon, and if you aren't using a sweet apple, sprinkle in a little brown sugar as well.  Nestle in 2 or 3 caramels, take another crescent roll and lay it on top and seal the edges with a fork.  Place onto a parchment lines cookie sheet or sprayed with nonstick cooking spray.  Just before popping them in the oven, spray with nonstick cooking spray on top, or brush with an egg wash (egg whisked with water) or melted butter.  

Place into oven for 15 minutes and smeeeellllllll-ellllll-ellllll what you been cookin'!!!  If you know, you know.........

I hope you give this a try and that you love it as much as we do!  Don't limit what you eat according to seasons, make what you like, when you like!  Need to go check my simmering bone broth.  It is only like 95 degrees, what is the big deal?

Your Chefwannabe, 

Simple Apple Crostata

 Good Evening!  I hope you are all well, healthy, happy and all the good things!  The holiday season is in full force around here.  Blogging and YouTube are like retail you have to be 2 seasons ahead of the game!

December will bring you TONS of cookie and crafting videos!  Don't miss it, make sure you are subscribed to my YouTube Channel HERE!

I wanted to give you a little somethin' somethin' new for Thanksgiving.  It is super easy kind of "apple pie-ish" dessert.  Make it ahead, use homemade pie crust or don't, but this is so easy, it takes the same amount of time to whip out 2 as it does one!  If you don't need 2, freeze one for a quick dessert when you need one.  We all need dessert, let's just be honest about that!

Now a crostata is basically an open faced pie.  It usually has a lattice top, but who has time for all that, unless you want to?  If I wanted to do all the fancy stuff I would just stick with the pie version.  I mean you do you, but, I, did me this way!

Let's get to it.  Life is busy and to much chatter just keeps you on my website, looking at all of my recipes, oh wait....

For the crust you can buy store bought, or here is my EASY EASY, you can't fail pie crust recipe and it is SO good! PIE CRUST RECIPE

Here is what you need:

4 cups of peeled, and sliced apples.  I used MacIntosh

1/4 cup brown sugar *if you add more, nobody will know*

1 tsp cinnamon

1 TBSP cornstarch

1 egg, whisked

granulated sugar to sprinkle on the crust

Mix this all together, EXCEPT the egg, in a bowl, making sure everything is coated well.  If you made a homemade crust, it will make 2 crusts.  Either half the recipe or keep that one in the freezer for later use.  Roll it out evenly.  Place your apple mixture in the middle leaving about a 2 inch border.  Now, fold the sides up over the apples.  So how easy?  Beat an egg and brush the crust and sprinkle some sugar on it.  Bake at 400 degrees for about 30-45 minutes.  When your crust is done, the crostata is done.  Depends on the thickness of your crust and so....just start checking when you can smell it!

Don't forget the ice cream scoop on top!  Maybe even a drizzle of caramel!  Lord give me strength!

ENJOY!

Apple Cake

How are my easties?  Still under tons of snow?  We might as well have had 3 feet, it has been so blah, cloudy, flurrying, might as well be snow on the ground since it is going to be so gloomy anyway kind of weather.  But ALAS...........  I have brought you CAKE!  Cake makes everything better!

As many of you know, I am not a huge fan of the fruit, all fruit.  Apples are one fruit, I can take.  This recipe came from simply, apples being on sale.   Sometimes that is how recipes happen, I find a good deal, and then I WORK it out!  I don't like fake flavors, and I don't like eating an apple cake that appears to have NO apples at all, whatsoever, in the cake.  This cake should rectify that for anyone who is like me.  I used a cake mix, but if you have a fantastic yellow cake recipe you want to whip up and work into this, get on with your bad self, I was in a cake mix state of mind.

It doesn't matter what kind of apples you use, just use apples.  I know I am supposed to have some technical jargon on why you use this apple for this and that apple for that, but the truth is, I don't care enough to figure that out.  Remember my feelings for the fruit?  The frosting is SAAAAWEET, and the cake is pure bliss.  I doubt the kind of apples you use is going to make the kind of difference some people are looking for in their life.  Sometimes you just have to accept the WHOLE apple.........no matter its background and just be one, with the apple.

Yellow Cake Mix
Apple Juice
1 T. Cinnamon
1/2 tsp. nutmeg
2 tsp. vanilla extract
4 med applies, peeled and cut into whatever size you prefer

Frosting:
4 oz. of cream cheese
2 T. butter
1 tsp. vanilla
1 tsp. cinnamon
1 cup brown sugar
Milk (if needed, my ingredients were VERY soft and I didn't need it)
1 cup chopped nuts of your choice to sprinkle on top (Optional)

Preheat your oven to the temperature recommended on your cake mix, likely 350 degrees F.  Follow directions to mix up the cake mix, EXCEPT use apple juice in place of the water.  Add in cinnamon, nutmeg, and vanilla, and mix until combined.

 

Dump in your chopped apples, any apples will do, and mix with a spoon.

Pour into greased 9x13 pan (preferably an old horrible looking one from your childhood that brings you joy) and bake for the recommended amount of time.  If you are not sure if  it is done, stick a toothpick or piece of uncooked spaghetti in the middle, if it comes out clean with no wet batter on it, you are in business.  With the addition of the apples/moisture it may take a couple of minutes longer, so don't be surprised if that happens.

Let cool...........

In your stand mixer or in a mixing bowl, add in all frosting ingredients.  Using the whisk attachment let beat for 3 minutes.  If you are using a stand mixer, mix the same amount of time.  When the cake is cooled, frost it up and dig in!  Enjoy the chunks of apples, the spicy cinnamon and the sweet brown sugar!

Apple Cinnamon Muffins

Let's talk muffins.  I love them.  Do you?  But you know one thing I Dis-like about them?  I don't like when they have fake flavoring in them.  Fake blueberry, or strawberry or apple, fake anything for that matter.  That being said, I think you will find these muffins to be the most fresh tasting muffins you have had in a long time.  A combination of fresh apples, added two ways, and some cinnamon, make these simple, a little sweet, and a lot delicious!

I had been over at my sisters house to pick up a few things she had left for me and along with it was a bag of apples.  Not sure if they were from her yard or someone elses but, SCORE, fresh apples are always a good thing!  I kind of love to play with muffin flavors and since I it had been awhile since I had done so, I knew the first apple recipe on the list was going to be muffins.  Now, I will admit, when you get to mixing fruit flavor, to a girl who isn't wild about fruit, it gets a little creepy for me.  So I decided to go with just a simple flavor, of ONE fruit, and complimentary flavors that were NOT fruit.  I am actually sitting here chuckling at myself.  Is it obvious I am not a fruit lover.  Just a few I will eat, odd, I know.

I think these would be perfect for any morning, they will freeze like a dream, and I think you should make a double batch because of the obvious reasons.  Obviously I think Thanksgiving morning would be the perfect time to try them out since they can be made ahead and just yanked from the freezer the night before.  Nobody will know you weren't up all night slaving away for their holiday enjoyment.

Make sure to follow the apple directions, it makes the flavor more intense, makes the muffins SO moist and face it, it makes the dang muffin what it is! HA!

You will need:

3 medium apples (directions below)
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup veg oil
1/2 cup white granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 tsp cinnamon
1/2 cup instant oats

A little more brown sugar to sprinkle on top before baking!  

Preheat your oven to 375.  In a bowl combine your flour, baking powder, baking soda, and salt.  Whisk to combine and set aside.  In another bowl or your mixer bowl, combine your oil, sugar, brown sugar, eggs, vanilla and cinnamon.  Whisk to completely combine.  Add in flour mixture, and quick oats and mix until JUST combined.

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Now for the APPLES.  Peel your apples, and use 2 of them to dice into about 1/2 inch pieces.  Use your third peeled apple to GRATE into the batter.  This will create a flavor and level of moistness you won't want to miss out on!

Scoop into muffin liners.  I also spray the top of my muffin tins with nonstick spray the muffin tops dono't stick!   Fill them a bit fuller than cupcakes so you get that classic "muffin top".  Trust me it is better on muffins than me!  Sprinkle tops with brown sugar (or white). I got about 15 muffins.  Bake for 20-23 minutes.  Just do the toothpick test and make sure they are done.  They will carryover cook a bit out of the oven as well.

Now get ready to NOM NOM NOM on these babies!

ENJOY!

PS.  I realize these muffins look like "nothing special" but the fresh apple flavor just can't be beat, and I hope you give them a go for yourself!

Cran Apple Compote

I hate to do this to you.  You know, give you a recipe for something that doesn't look like placenta in a can.  (Canned cranberry jelly).  Wait.  Was that inappropriate?  Sorry, but, you know me.  That stuff wiggles and jiggles and weirds me out in general.  I love when is sucks out and stays in the exact same shape as the can with the imprints on it.  GUH-ROSS!  Oh if you do use that stuff in a can, do you put it on a nice little platter and slice it?  My mom used to do that!! (sorry Ma)

So with all that being said, I am admittedly not a cranberry fan in general.  There are exceptions to most rules, but, just in general, yeah, no thanks.  I wanted to come up with an alternative to cranberry jelly or gelatinous stuff.  This has a thick little syrup, it is easier than ever to make, and people will think you are a genius.  I can definitely see this on my Thanksgiving table, and I hope you put it on yours as well!

The apples are your choice, I used, OMG, I can't remember what kind I used.  You guys, I am dead serious. (laughing so hard).  But use what you want.  Don't fret over it, we will be adding a bit of sugar, and all will be well. 

You will need:
5 ounces dried cranberries
1/2 cup water (divided)
1 tbsp. sugar
pinch of salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 med apples, peeled and chopped into pieces of your preference
1/4 cup chopped pecans

In a saucepan combine cranberries, water, sugar and salt.  Bring it to a boil, stirring often, and turn off the heat, but leave the pot on the burner.  Let sit for 10 minutes.  Stir in cinnamon, nutmeg, apples and 1/4 cup more water, bring back to a boil, stirring occasionally for about 15 minutes.  When the apples have softened a bit, and the syrup has thickened, it is done!  Make sure to sprinkle some extra pecan on top when you serve!

I hope you "not so into cranberry sauce" people like me will enjoy this.  I am not so into fruit period, but like a good foodie, I tried my own dish and it was amazing but, can I be honest and tell you what I did with the leftovers? Baby food........I processed it and froze it so my littles can enjoy it too!  I can't keep it till Thanksgiving!!!

ENJOY!  (sorry about the placenta comment, but not sorry enough to remove it and then mention it again here)

Apple Crisp Cupcakes

Bet you never heard of one of those before?  HA!  Me either.  The name just seemed to flow.  You know sometimes, for me anyway, I try to name my recipes something fun.  I mean, eh, sometimes it happens sometimes it doesn't and sometimes, there just IS no name for something so odd.  With this one there is that whole is it a crumble is it a crisp, is it a this or is it a that, it's just Pat. (Sorry, if you are a SNL fan from back in the day you will get that reference).

Now these babies are by far one of the best things I did with the apples my sister sent over.  She said she had gotten a bunch and wanted to share.  Ya know, sharing is caring, so thanks Patty!  I suspect her family was so sick of apples they were going to organize an overthrow of mother government if she didn't just get rid of what was left. 

Anyway, you know how I feel about cupcakes, and apples are one fruit I DO like.  I don't like apple crisp or crumble because I want like 1/4 inch of apples and then 6 inches of crisp or crumble so, I just did it my way.  I didn't want them to be seen as merely glorified muffins, so I added something unexpected.  FROSTING.  Now they HAVE to be cupcakes!  Ready to get started?

For the CUPCAKES you will need:
White box cake mix.  (yellow would work fine)
1/2 T ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
2-3 granny smith apples  (any apple will really be fine) chop them fine, I did NOT peel mine, if you choose that kinda craziness, go for it.

Preheat your oven according to package directions.  Mix cake mix per the directions on the box and in addition add the cinnamon, nutmeg, vanilla and chopped apples.  Mix to combine completely and fill your cupcake holders.  FYI I never get 24 cupcakes, I don't know who ever does but I got about 16-18.  Now do NOT bake yet, we have another step....

For the CRISP you will need:
1 cup flour
1 cup brown sugar
4-5 T. butter

Use a fork, pastry cutter or your good ol' clean fingers and combine, until the mixture sticks together when squeeze in your hand.  Add to the top of each cupcake.  Just divide it up equally.  Now bake as per package directions.  When they are done, let cool completely.

For the FROSTING you will need:
1/2 cup softened butter
1 cup brown sugar
3 cups powdered sugar
1 tsp. vanilla
3-4 T. milk

In a bowl beat on high all ingredients EXCEPT MILK.  Add that last so you can stop when the consistency is to your liking.  Whip this a long time, you won't ever completely get the brown sugar texture smooth but, pffttt, who cares?!  Dollop or pipe a small mound on top of each one and enjoy!

Heavenly Caramel Apple Cake

Good evening my friends!  I have missed this place!  I have been so busy, as you all know.  I am back and wanting to share a recipe that was quite a happy accident!

My daughter in law had stopped over and sweetly announced she was "hungry for something sweet".  "Let's bake something"!    I told her I wasn't up for anything major, but I agreed.  She said, "you have apples, and angel food cake mix".  I gave her the deer in headlights look, mostly to say, "OK. go for it,  make something amazing".   So this was her idea, I just brought it to life and it turned out really good.  You don't get the texture of angel food cake, but you get the flavor.  The apples will settle at the bottom and then you have the caramel on top, oh YES!  I was clearly unsure how this would turn out.  I figured the worst case scenario is we could sit on the sofa, digging it out of the pan while watching Little House On The Prairie.  Good times....

If you want to use a homemade angel food cake recipe, go for it.  I, however, wasn't going to all that work when I was changing the texture anyway.  If I were serving a true angel food cake, I would have.  OK, let me be honest, I PROBABLY would have!

Enjoy my daughter in law's cake, and make it for someone you love!

You will need:
1- Angel Food Cake Mix
50 Kraft Caramels
1 cup milk
3 apples, peeled and diced FINE

In a small saucepan, place unwrapped caramels and milk.  Heat on low, stirring constantly until caramels have melted and mixture has become smooth.  Remove from heat and let stand until cooled. 

In a large bowl follow angel food cake instructions.  When it is a fluffy and combined, fold in finely diced apples and  HALF of the COOLED caramel sauce.  Pour mixture into an angel food cake pan, sprayed with nonstick cooking spray (well).  Place into a preheated 325 oven for 35-45 minutes.  Use the toothpick test to check when it is done!  Let stand 5 minutes and carefully run a knife around the edges, inside and out.  Turn out onto a plate for serving.  Let cool 20 minutes.  Pour over the rest of the caramel sauce and serve!  If the caramel cools to much and won't drizzle, just heat it back up for a minute until it is pourable again.  (I doubt this will happen but just in case)

ENJOY!

Apple Crumble Bread *WINNER ANNOUNCED BELOW*

Definitely one of my best recipes to date.  This bread is addictive, you are lucky it makes 2 loaves because one would be a complete joke! 

Seriously I took my moms zucchini bread recipe and I made a considerable amount of changes.  I am not good with bread recipes, so I tend to change up a handful of my basic recipes.  That is what I did with this one anyway and it is MAH-velous! 

As you will read in the recipe I chopped one apple and I grated the other.  In the photo you can see chunks of apple and that my friends, is like a lucky surprise!  The grated apple adds sweetness throughout and the chunks are just beautiful things!  The crumble on top makes this bread one step closer to heaven and you won't even need butter or anything on it.  I just was hungry for bread, like banana bread but not.  So I did apple and then wanted a crumble top and oh no, I drooled again.  Let's get this in your ovens!

You will need:

3 eggs
2 cups granulated sugar
2 large apples, peeled, 1 grated, and one chopped small
2 tsp. vanilla
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
3 cups flour

Preheat your oven to 350 degrees F.  Spray 2 standard loaf pans with non stick cooking spray. 

In a large bowl or stand mixer bowl, combine eggs and sugar and let rip until it is completely combined.  Add in vanilla, baking powder, salt, baking soda, and cinnamon and mix until it is nice and smooth.  Now add in flour AND apples.  Mix again until combined.   Divide into 2 loaf pans.  Then make your crumble.

Crumble (lets be real, I doubled this)
3/4 cup flour
1 cup brown sugar
1/2 cup softened butter
1 tsp. cinnamon

Combine using a fork, until it is all mixed.  Divide between your two loaves of bread and then bake for approximately 50-60 minutes.  When a knife or toothpick poked into the middle comes out clean of wet batter, you are done!  Remove from the oven and let cook 20 minutes on a cooling rack.  Remove from loaf pan and dive in, both feet AND your head.  It is DELISH!

ENJOY!

 

GIVEAWAY!

CoyotieDesigns-WINNER

 

You have until 6pm CST on April 7th, 2014 to JOIN THIS SITE, and leave a comment for a chance to win 3 products from the "Foodthoughtsofachefwannabe: Recipe Inspired Candle Collection" by Old Glory Candle Company.  I have handpicked 3 items for one of you!  I will use random.org to choose a winner, after your membership and comment is verified! 

As American As.........Caramel Apple Pie and Lodge Cast Iron Giveaway! (CLOSED)

WINNER OF THE LODGE CAST IRON CHEF'S SKILLET ISSS.....

MICHAEL CHAMBERS!

You have 48 hours to email me with your contact information.  ftchefwannabe@hotmail.com

CONGRATULATIONS!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

I did it.  I faced my biggest kitchen fear.  Cast iron. 

With the 4th of July coming up, I have been thinking of all food "All American".  Burgers, fries and apple pies.  OK ,so the song says Cherry but, I think APPLE.   I also think of fireworks, one of my favorite things EVER, but that has nothing to do with cooking, so I will refrain from going into how much I love them!  Let me tell you how I came to apple pies and......cast. iron. 

I was at my moms last week, and told her of my plan to do this recipe.  She ran, OK wait.  She chop, chop, chopped behind her walker to the kitchen.  I heard the clanging of pots and pans, a sound from my childhood I am still in therapy over!  As my ears were screaming for some reprieve it suddenly stopped.  I hear the wheels of her walker, and here she comes, with a cast iron skillet in hand.  "Here!  Here!  This was my moms, you can have it, and use it and make your pie in it"  Ahh, mooommmm, really?  But I am terrified of cast iron.  She looked at me as if to say, "you are far dumber than I thought".  "AFRAID?"  I said, they gross me out.  You can't wash them and I don't want remnants from last weeks dinner in tonight's dish and all that kind of gross stuff.  She said, as only she can, making my one syllable name into 3, "Caaaa-hriissss, you are ridiculous".  Oh no she didn't.  Oh, yes she did.  So I smiled, took the skillet and spend all night researching how to care for, and clean this baby. 

I am happy to report, I have used it 2 times.  I just looks at me sometimes, as if it knows how intimidating it is, and how much I am on the fence about my relationship with it.  It knows how it took care of my pie, how unbelieveably amazing it was, and it taunts me with that fact.  And if you wondered, yes, I HAVE had my meds today. HA!


2 pie crusts (I cheated and bought mine rolled in the fridge section)
5-6 large apples (peeled and sliced) apple variety is up to you, I used Gala
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
3/4 cup caramel sauce
9-12 inch cast iron skillet
1 egg (beaten with a splash of water for the top of the pie)
Sprinkles or Sugar (optional)

If your skillet is well seasoned there is no need to grease it or use butter, if it isn't, rub it with 1 tbsp of vegetable oil. 

Preheat your oven to 350 degrees F.

I used a 9 inch skillet, but if yours is a bit bigger simply use your rolling pin and on a flour surface roll your crust out a little thinner, no biggie at all.  When you have it to the proper size, place it in your cast iron skillet.  Making sure it goes up the sides as well.  Dont' stretch it, just place it down into the skillet carefully and get it all the way to the bottom edges!! 

In a large bowl mix together apples, brown sugar, vanilla, cinnamon, and caramel sauce.  Mix until the apples are coated and it is mixed well.  Carefully pour into your bottom crust, it will seem like to much but trust me, it will be fine!  Even out the filling and prepare your top crust. (rolling out to make bigger if needed)  You will also need to use a small cookie cutter to cut out any shapes if you want at this time instead of cutting vents.  If you want to just slit some vents on top that is fine as well.  I used a star cookie butter to cut out a star.   I did cut a few vents as well.  Now place on top of the pie and careful "fold" the top crust under trying to catch the bottom crust to be able to pinch them together a little bit.  This isn't the end of the world if you just fold the top crust under either.  Trust me, nobody is gonna care when they dig into this dream!! 

Brush the crust lightly with eggs wash and sprinkle on some granulated sugar or sprinkles or both!  Bake for 40-45 minutes, or until the crust is golden brown.  If you think the edges are getting to brown, simple cover the edges with strips of foil! 

I let mine cool 1 hour before serving.  Heavenly!  I think it is so cool to have a family pot.  It is the first kitchen thing I have gotten that was passed down.  So cool, thanks Ma!

 

NOW...........(tongue drum roll please)

Since I faced my cast iron fear, I wanted to share with you all!  The kind folks at Lodge Cast Iron Company are giving one of you a 10.5 inch cast iron Chefs Skillet!  ACCKK!!!  It is true! 

The form to enter is pretty self exclamatory.  You have a bazillion ways to enter.  You MUST follow Lodge Cast Iron and FoodThoughtsOfaChefWannabe on Facebook or here on my blog directly.  You have other entry options but those are mandatory!  Good luck and make sure to get entered and share with your friends!  You can make this pie in yours even!

DISCLAIMER: You WILL need to email me with your address AND phone number if you win.  This will not be shared with anyone but Lodge Cast Iron so they can ship your prize.  Just in case that makes you uncomfortable I wanted to let you know.  This is open to the lower 48 states only. 

Entry-Form

Your "no longer intimidated by cast iron" Chefwannabe

Cheese & Apple Cups

Happy Monday friends!  This blog post is SO special to me and especially to my husband.

I had told all of you on my Facebook page about my late mother-in-law's recipes.  She used to love to cook and bake for her family and she wrote down all of her recipes.  Those recipes have gone, somewhere, somehow and we have never had any, not a single recipe of hers, especially nothing written down.  I have spent so much time trying to perfect recipes she used to make for my husband, just to see if I could and make him smile.  I got the coleslaw down and the Blueberry Duff, so far, that is it!   We were going through some boxes over Easter.  My husband was looking for something in particular and the first box he opened,  resulted in "OMGOSH CHRIS COME HERE"!!  He opened the box and sitting as crisp and unwrinkled, looking like they were purposely placed there, were 3 pieces of paper.  Three handwritten recipes of his moms!  One of them has a little budget written on one side, a shopping list on another.  It was SO fun to see what she was shopping for back in the day, and I could learn some of her fashion taste, and how she loved her home to be decorated and what she was buying my husband for school clothes.  How do you measure the preciousness of finding something like this?!?!  To learn more about the woman who sadly passed away a year before Geo and I met!  Priceless, absolutely priceless.

I will remind you, we both, to our core, KNOW we never have had these in our possession.  My husband and his mother were VERY close, we would have known if we had these.  You can come to your own conclusion, I have certainly come to mine. 

The recipes written were difficult to put together.  There were actually 4 recipes but we figured out that 2 of them went together and that is what you are getting today.  This is a dessert/snack/appetizer unlike anything I have ever made, tasted or seen.  It is so unique in its flavor and texture.  I think if you are looking for something unusual and delicious, you better get on this one right away!  It isn't overly sweet, or overly savory.  It is a bit of an equal partnership of both!  A very old school recipe as my husband put it.  I was nervous about the combination of flavors, but indeed it works pretty darn well. 

You WILL have leftover filling.  I thought about cutting it down, but decided I was honoring Donna by posting it exactly as she had written it.  Trust me when I tell you the leftovers will make a great little apple crisp OR ice cream topping!

Let me get to what she simply had labeled as "Cheese & Apple Cups".

Thank you Donna........*wink wink*

Let's get started! (all ingredients will be in RED)

5-6 apples, peeled and chopped
1 1/2 cups pineapple juice or use a can of chunks, tidbits, or slices and food process
3 tbps cornstarch
3/4 cup sugar
1 tbsp butter
1/8 tsp salt
1/2 tsp vanilla

In a medium pot, add pineapple juice, cornstarch and sugar.  Whisk until completely combined.  It must not be heated, has to be cold, or the cornstarch will lump.  Next stir in apples and butter, and turn on the heat.  Stirring this OFTEN let it come to a boil and boil it for 2 minutes.  It will begin to thicken.  When 2 minutes has passed, turn off the heat and add in vanilla and salt, stir and set aside. 

1 med/lg bag of Cheese Puffs (any brand or shape will do)

Prepare Cheese Puff crumbs.  In a food processor or in a large ziploc, make cheese puffs into dust.  You will need about 2 1/4 cups of cheesy puffy dust!  Put into a bowl and set aside.

1/2 cup of butter

Melt in a bowl and set aside as well.

Refrigerator Biscuits.  (12)

In my store these come 10 to a package, just the cheapest, plain old biscuits is what you need here!!  I obviously had to use 2 cans, and just baked the rest off for dinner or you could make these ALL since you will have leftover filling.

1/3 sugar
1 tsp Cinnamon

Combine in a small bowl for topping

Preheat your oven to 375 F.  Get out your muffin pan, place your cheesy crumbs and melted butter bowls near you.  Take out your biscuits...  Now take 1 biscuit,  and flatten it, now, dip it in the melted butter, then dip it in the crumbs, flip it and dip the other side in crumbs and then place it in the muffin pan, press bottom down and press the sides until they come up to the top.  Repeat this with as many biscuits you want to use but at least 12.  ( I would guess you could get another 8-12 out of the filling you have left)  Now fill each cup up with your apple filling!  When you are done, sprinkle some cheesy dust on top, then sprinkle on some cinnamon sugar.  Do this to each cup and then bake for 20 minutes.

Let cool 15 minutes, you may need to run a knife around the edges before lifting them out.  Best we can tell they are delicious warm OR cold!! 

Enjoy this special treat, that was such a surprise blessing!!

Your "love from Heaven" Chefwannabe

Apple Snicker Salad

This recipe will require you to make a decision or two.  *sorry I have to shut off "Islands in the Stream" I am distracted.  

Anyway, the decision you will have to make is if this is a side dish or if this is a dessert.  In my family we eat it with our meal but I have a feeling, if you popped this puppy in a chocolate cookie crust or any crust, let it set, omitting the milk, you could have some good dessert on your hands!  Maybe I will try that one of these times.  I just never feel like I can make it that far, once it is mixed I need to eat!

Everyone in my family seems to have a different way of making this.  I took what I felt like was a good combination and went with it and oh boy was it ever the perfect combination.  I would do something differently next time.  I would use a hand mixer or something and mix the whipped cream, pudding and milk together first so it is undeniably creamy and fab, which,  it is now, but I just feel like that would have been the wiser thing to do.  I can admit when I could have done something better.   Did you all hear about my heinous dinner tonight?  I bit it big time, I can admit it.  As soon as I crawl out of my hole I am blogging from!

Ok, I made what I consider a half batch of this.  I would double it for a family dinner.  Don't mess with the ingredients on this one, it is perfection.  Oh wait, I messed with them, I used sugar free pudding and fat free whipped topping.  I dunno, I just did.  Use whatever you prefer but just know that those choices do not affect the final product at all, it is delectable!  

Here is what you need:
1 8oz. container of cool whip 
1 box instant vanilla pudding
2 tbsp milk
3 apples
2 regular sized snickers or I used 6 fun size.  (I always add more)


Combine whipped cream, pudding mix and milk using a hand mixer or whisk, whisking it briskly for a minute until smooth and creamy.  Chop apples into bite size pieces along with the snickers.  Add into the whipped cream mixture and mix thoroughly.  Cover with plastic wrap and refrigerate for at least 2 hours.  Overnight is great.  
How simple is that?  Yes, incredibly, but it is OH so good and everyone loves it!!  By the way, watch out for sisters and nieces who dig for the snickers.  They think I don't know, they think they are sneaky but the truth is, I have been on to them for years!

Your "I spy a snicker thief or 5" chefwannabe

Chris

Mini Apple Crisp Cheesecakes

Here it is, Saturday and fridge clean out day was a couple of days ago.  I found some leftovers of this and that and decided I should find a way to use it up.  I had some cream cheese filling from my butter braid, along with some apple pie filling.  I still had wonton wrappers in the freezer that needed used up.  Can you get where I am going with this?

I have had such a busy few days that I haven't even had time to blog these amazing little gems.  I love busy, I really do.  You won't ever hear me complain about being "to busy".  A weekend full of nieces and nephews and sisters, can't find a thing to complain about there!!


Here we go...this recipe makes 12.  I hope you enjoy!!  Great little mini sized food gets me all giddy inside.  Great for portion control and fun to eat!

Mini Apple Crisp Cheesecakes
24 wonton wrappers  (2 for each cup)
4 ounces cream cheese
1 tsp vanilla extract (use a bean if you have one, scrap down the inside and add it)
1/4 cup powdered sugar
1 egg
1 1/4 cup apple pie filling (yep, straight from the can kids)
1/2 cup instant oats
1/3 cup brown sugar
1/4 tsp cinnamon
1 tbsp melted butter

Preheat oven to 375 and spray your muffin tin with nonstick cooking spray, inside and on the top surface.  Taking 2 wontons at a time, gently push them down into the tins.

Repeat for all 12 cups.  Set aside and in a small bowl combine cream cheese, vanilla, powdered sugar, and egg.  Blend until completely smooth.  Using a teaspoon, divide the filling between all 12 wonton cups evenly.

Do the same with the apple pie filling.  When you have filled the wonton cups with both fillings, set aside and prepare crumb topping.

In a small bowl combine instant oats, brown sugar, cinnamon and melted butter.  Using your fingers or a spoon combine and top all of the cups with the topping.  Put in the oven and bake 12-15 minutes.  Let cool completely and remove from the pan.

Enjoy these!!!  I sure did!

Have a wonderful weekend friends!  Thank you all for your support and please, invite your friends, or anyone who loves cooking!!  There is always room for more friends in my kitchen!!

Your "did you mention CHEESECAKE" chefwannabe
Chris

Apple Cream Cheese Braid

What a great day it has been!!  Thank you to all who have shared cake and desserts for my early birthday celebration with Sara over at My Imperfect Kitchen!  So many old friends stopping by and so many new friends becoming part of the chefwannabe fun!  I am so excited to get to know you all and to share many more great recipes and laughs! 

While you were busy baking, so was I!  I had one sheet of puff pastry left, and I wanted to get it used up, so here is what I came up with!

To answer your questions....YES, it does taste as good as it looks!!  I adore puff pastry, it is ridiculous how much.  I have had little experience with it until a couple of years ago when I discovered its versatility.   There are few things I find it necessary to buy instead of making my own, but puff pastry is one of those things.  I hate to cut this short, but I want to get back to my party, I have so many new friends to welcome to my kitchen!  

Apple Cream Cheese Braid

1 cup Apple Pie filling
4 ounces softened cream cheese
1/4 cup powdered sugar (icing sugar)
1 tsp vanilla
1 egg
1 sheet of puff pastry
cinnamon/brown sugar (optional) 
1 piece of parchment paper

Preheat your oven to 375 degrees.  
Combine cream cheese, sugar, vanilla and the egg in a bowl. Mix completely and set aside while you work on your pastry dough.  Lay your pastry sheet on the parchment paper.  Using a rolling pin, roll the dough out just a bit bigger than it already is.  Using a sharp knife, make approximately 3-4 inch cuts along the long sides of the pastry.  Make sure to make them in the same spots on both sides. (or close) You can use a ruler if you like.  These strips will be braided while your filling will run down the center.  Put your cream cheese filling down the center and top with apple pie filling.  (See photo)

When you have it all laid out, you can sprinkle some brown sugar OR cinnamon OR both on top.  I didn't write in measurements since someone might like to omit them both or add them both.  I would suggest 1 tsp of cinnamon and 2 tbsp of brown sugar if you want to add them.  Now to begin braiding, criss-cross the strips you have cut, crosswise.  Left and then the right, working way down the braid.  

When you are done, crimp the ends so that your filling stays in.  If you cut your strips carefully, and allow yourself about 1/2 inch to 1 inch on each side of your filling that isn't cut, your filling will be "cradled" by the pastry dough and the strips won't start until barely up the sides!! No leaky!!  Brush the top and sides with an egg wash (1 egg and splash of water) or milk.  

Bake for 15-20 minutes.  Until you get this........

Ok guys, gotta head back to my party!  I hope someone has guessed my favorite cake/frosting combo by now!! Better yet I hope someone BRINGS it too!!  

Try this, for brunch, or breakfast or anytime!  So easy and you can fill it with a hundred different things!!!

Your "braided perfection" chefwannabe

Chris