Archives for September 2013

SRC: Pioneer Woman’s Perfect Pancakes

September 30, 2013 by Lynsey 11 Comments

When I was browsing through Making Miracles, my Secret Recipe Club assignment for this month, I was torn. Do I make sweet? Savory? Breakfast? Lunch/supper? Which way do I want to go? I browsed through many of her recipes that sounded amazing; cinnamon roll cake, carrot cake cinnamon rolls, slow cooker balsamic beef dip sandwiches, slow cooker brown sugar and garlic chicken, caramel nougat bar peanut butter cookies, or big, fat, chewy chocolate chip cookies. I could go on and one, but I won’t.

There were so many options to choose from and they all sounded delicious. I was leaning more towards the cookies, since I’m a sucker for a hot, chewy cookies, but my little man had some say-so in the decision and in the end he always wins. He wanted breakfast food, pancakes to be exact. So we decided to go with Pioneer Woman’s Perfect Pancakes. These are a favorite of Rebekah and her family, so I knew we couldn’t go wrong with these pancakes.

We love breakfast food in our house. Not only do we enjoy it in the mornings, but we’ll also have breakfast for supper from time to time. Sometimes I’ll jazz things up and we’ll have quiche, breakfast burritos or huevos rancheros. Other times I’ll keep it a little more traditional; biscuits and gravy, pancakes, eggs, bacon, and the list goes on. We’ve definitely enjoyed our fair share of pancakes; traditional, blueberry, pumpkin, brown butter just to name a few. While I love the flavored variety, I do enjoy a good ol’ basic pancake.

That’s exactly what I got when I made these pancakes. Just a basic pancake full of buttery flavor. These pancakes were everything I love about a pancake. Light and fluffy on the inside, golden outside with a slight crunch around the edges. The texture was perfect. The flavor was spot on too; buttery and slightly sweet. Both Spencer and myself enjoyed them, but the true seal of approval came from Tucker. He LOVED them. He started talking about just how much he liked the outside of them; the texture and crunch. A true food critic and he’s only 3 1/2! These were a hit in our house and I know they’ll be enjoyed at your breakfast table!

Pioneer Woman’s Perfect Pancakes

Ingredients:

3 1/2 Cups + 2 Tbsp cake flour
1/2 Tsp salt
3 Tbsp baking powder
2 Tbsp sugar
2 Cups milk
2 Large eggs
3 Tsp vanilla
4 Tbsp butter, melted plus more for the pan

Directions:

In a large bowl combine flour, salt, baking powder and sugar. Stir to combine and set aside.

In a separate bowl combine milk, eggs and vanilla and stir to combine. Once ingredients are combined, add to the dry ingredients and stir gently to incorporate. Add the melted butter to the batter and stir gently until just combined.

Place a skillet, or griddle, over medium-low heat. Grease the griddle with the extra butter and scoop 1/4 cup portions of batter on the greased pan. Cook until bubbles start to form in the batter, then flip and cook an additional 45 seconds to 1 1/2 minutes, until golden brown.

Top with butter and serve with your choice of pancake syrup or maple syrup.

Recipe source: The Pioneer Woman

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Candy Corn White Chocolate Haystacks

September 30, 2013 by Lynsey Leave a Comment

If you’ve been in any store lately you are well aware that fall is here and Halloween is right around the corner. With Halloween comes parties, costumes, Trick-Or-Treaters, all that good Halloween candy and of course, yummy treat making. Each time I enter the store during this time of year I can’t help but peruse the seasonal isle to check out all the candy that is available. Then comes the hard part, do I practice willpower or give in an buy ~~several~~ a few bags to munch on and possibly bake with? Well, if you are reading this post then obviously the later of the two happened. Yup, I had no willpower. I bought some candy corn while I was at the store.

Oh, if candy corn were the only thing I bought that would be good. But you and I both know that didn’t happen. Nope, I got candy corn, Reeses, and Snickers just to name a few. I could go on but then I’d just be embarrassed. Time will go on and you’ll see what other sweets made it into my basket.

So now that I’m stocked up on candy, what should I do? Well, there’s the obvious; I could eat it. And that would be fun, but you wouldn’t really benefit from that now would you? So, I decided to make some sweet treats with it. What to make, oh what to make. The options are endless but I decided to stay simple. No bake even! Haystacks. Just 4 ingredients and no baking. Simple, right?

These haystacks have that whole sweet salty thing going on that I love. Sweet white chocolate, crunchy pretzels, salty peanuts and soft candy corn. Not only are these so easy to make they’re festive for fall too; the name not only fits-“HAYstacks” but being studded with candy corn brings not only a well recognized flavor of fall but the orange and yellow hues that we associate with this season. These haystacks are the perfect, quick dessert to throw together for a party, last minute dessert, for favors for parties. If you’re worried about nut allergies, simply omit the peanuts. You’ll still have the contrast of sweet and salty with the salty pretzels, sweet chocolate and candy corn. You’re a matter of 20 minutes away from a tasty and crowd pleasing treat!

Candy Corn White Chocolate Haystacks

Ingredients:

6-7 Oz white chocolate
1 Cup roughly crushed pretzel thins
3/4 Cup candy corn
1/2 Cup roasted peanuts, lightly salted

Directions:

Line a work surface with parchment or wax paper.

Roughly chop the white chocolate and place in the top portion of the double boiler. Place the pot over a saucepan filled with enough water to barely touch the bottom of the double boiler. Place over medium heat and allow chocolate to melt. Stir the chocolate continuously until melted and smooth. Reduce heat to low-medium. Add the crushed pretzels and stir to combine. Followed by the peanuts, stir to combine. Remove from heat, add candy corn and stir to combine.

Spoon heaping tablespoons of the mixture onto the prepared surface and allow to cool. Place in airtight container and store.

Recipe source: A Lynsey Original

DB: Tres Leches Cake

September 27, 2013 by Lynsey Leave a Comment

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Lately I’ve seen tres leches cake making appearances; on t.v., blogs, in magazines and I’ve been wanting to try one to see what all the rave was about. With them gaining such popularity I knew there had to be something amazing about them, but I needed to see what it was all about for myself. And if the ever growing popularity wasn’t enough, I actually had a conversation with some friends a few weekends ago and they kept going on and on about these cakes.

When I found out that this month’s Daring Baker’s I was ecstatic. Now I got to try out this ever so popular cake for myself. Can I just say, I see what all the rave is about? It’s light, airy, and moist. The frosting is a fresh whipped cream, so this compliments the airiness of the cake. This particular cake was filled with the baker’s choice of fruit, and I decided to fill mine with pineapples. I loved the contrast of the light and sweet cake and the tart pineapples. This cake was down right amazing, I can’t wait to make it again with different fillings. Oh, and there’s a coconut one too…I’ll definitely be making it soon!

Tres Leches Cake

Ingredients:

For the cake-
5 Large eggs, separated
1/2 Cup granulated sugar
2 Tsp vanilla
1 Cup all-purpose flour

For the 3 milks syrup-
1 (14oz) can sweetened condensed milk
1 (12oz) can evaporated milk
1 Cup heavy cream
1 Cinnamon stick
2 Tsp rum extract

For the topping and filling-
2 Cups whipping cream
1/2 Cup granulated sugar
Canned or fresh fruit to fill

Directions:

Preheat oven to 350. Spray a square or round 9×9 pan with nonstick cooking spray, dust with flour and set aside.

Separate the egg yolks from the whites and place in two separate bowls. Beat the egg whites until stiff peaks form, about 3-5 minutes. Once peaks begin to form, slowly add 1/2 cup sugar and continue mixing until stiff peaks form, an additional 5 minutes. Set aside.

Beat egg yolks on medium speek until creamy and fluffy and pale yellow in color, about 5-6 minutes. Add vanilla and stir to combine. Pour the egg yolks over the egg whites and gently fold until just combined.

Fold in the flour, a little at a time and mix until just combined, being sure not to overmix.

Pour the batter into the prepared pan. Place in oven and bake for about 25 minutes, until toothpick inserted comes out clean. Remove from oven and allow to cool. Cut cake in half.

For the 3 milks syrup-
Combine evaporated milk, condensed milk and cream in a saucepan, add the cinnamon stick and place over medium-low heat and bring to a boil, reduce heat and allow to simmer for 5 minutes. Remove from heat and allow to cool.

One the syrup is cooled, add the rum (or other desired flavoring) and stir to combine. Gradually brush over the entire cake, allowing it to absorb throughout. Cover with plastic wrap and place in the refrigerator and chill overnight.

For the filling and frosting-
Place the cream in a large bowl, beat on high until peaks begin to form. Once peaks begin to form, slowly add the sugar and continue mixing. Once all the sugar has been added beat on medium-high for 1-2 minutes.

To assemble-
Place a portion of the whipped cream on the bottom half of the cake. Layer fruit on the whipped topping and place top layer of cake on the fruit. Spread the remaining whipped cream around the sides and over the top of the cake. Garnish with fruit, if desired.

Recipe source: barely adapted from Paulina Abascal to the magazine Revista Secretos de la Pastelería Caserais for The Daring Baker’s

Smitten Kitchen: Flat Roasted Chicken

September 25, 2013 by Lynsey Leave a Comment

There are many people, myself included, that think a roast chicken is a roast chicken. Season with a little salt and pepper and pop in the oven and bake. Simple enough, right? Well, I got The Smitten Kitchen Cookbook as a gift for my sister-in-law shortly after it’s release (and decided to go ahead and get one for myself since I had been anxiously awaiting the release) and it wasn’t long after I gave it to her that I got a text. They had made something from the cookbook and were addicted. They made the flat roasted chicken and were in love and amazed. Not only were they infatuated with this recipe, but they had since gotten many of their friends to make this recipe. This is now their “go to” roasted chicken recipe.

The next time we went to their house they made this chicken. Can I say, I see what all the fuss was about. It’s bursting with flavor, moist, tender and juicy. Seasoned perfectly with a little salt and pepper the roasted with an assortment of veggies nestled under and around the chicken and roasted. The chicken comes out of the oven picture perfect. Once it’s completely baked, it’s topped with a healthy dose of fresh lemon juice and thyme.

After having this meal at my brother and sister-in-law I knew I had to make this chicken, and soon. I had been making my way through many the wonderfully droolworthy recipes, but this is not one I had made…yet. Well, it quickly jumped to the top of my list. Not only was I amazed by the flavor, but Spencer and Tucker devoured it.

This chicken is simple to prepare and requires a few basic ingredients for seasoning. Once baked, it’s not only as pretty as a picture with golden brown crust but tastes amazing. Then the veggies. Oh, the veggies. They take on the flavor of the chicken, since they are marinating in the chicken drippings throughout the roasting process, as well as a slighlty nuttiness fromt he roasting. They are incredibly tender and probably some of the best veggies I’ve ever put in my mouth. I loved everything about this meal. It’s simple, elegant, hearty and incredibly satisfying.

Smitten Kitchen: Flat Roasted Chicken

Ingredients:

1 (3-3 1/2 pound) whole chicken
Salt
Freshly ground black pepper
1-2 Pounds sweet potatoes, thickly sliced (or small, whole yellow potatoes)
2 Large zucchini, thickly sliced (optional)
1 Large red onion, halved and thickly sliced
2 Tbsp olive oil
Juice of 2 lemon
1 Tbsp fresh thyme leaves, minced

Directions:

Preheat oven to 450.

To prep the chicken-
Use a pair of sharp kitchen shears to remove the back bone. Carefully cut down each side of the back bone to detach the backbone of the chicken. Once the backbone is removed, either discard or save for chicken stock.

Liberally season the chicken cavity with salt and pepper. Place the chicken, cavity side down in a deep roasting pan. Using a paper towel, or clean kitchen towel, pat dry and season with salt and pepper. Nestle the potato slices (or whole baby potatoes) in, around and under the chicken. Scatter the zucchini and onion slices around the pan. Season with additional salt and pepper and drizzle with olive oil.

Place the chicken in the preheated oven and bake for 20 minutes. Remove from oven, toss the potatoes to prohibit burning and sticking to the pan. Return to the oven and continue cooking for 25-40 minutes, until a thermometer inserted in the thigh registers to 160F.

Once the chicken is fully cooked, remove from oven. Transfer the potatoes to a serving platter. Squeeze the juice from half the lemon over the whole chicken. Carve the chicken, removing the legs, thighs, wings and breasts and arrange on the serving platter with potoatoes. Drizzle with juice from the other half of the lemon, sprinkle with thyme and serve.

Recipe source: Barely adapted from The Smitten Kitchen Cookbook

Spicy Mango Chutney

September 23, 2013 by Lynsey Leave a Comment

Chutney. What is chutney, exactly? It sounds fancy doesn’t it? For the longest time I’ve been intimidated of the word alone, let alone attempting to make the stuff from scratch. In my opinion, the term chutney sounds incredibly fancy. But, before you start becoming like me and getting all nervous about the term let me tell you exactly what a fruit chutney is. Chutney is a mixture of fruit, sugar, vinegar and a variety of spices that is slowly cooked until the mixture has thickened and resembles a relish.

So we now know what chutney is. Now you’re probably wanting to know if it’s hard to make. Well, the answer is no. Not at all. To make the chutney you need fruit, vinegar, desired spices, and sugar. Combine all of these ingredients, cook over low heat until the fruit is tender, mash and allow to cook until thickened. That’s it. Easy, right?

This was my first time making chutney, I’ll admit that initially I was intimidated but once I started reading the process and walking through the motions I quickly overcame my fear. I’m so glad I decided to finally breakdown and make a batch. I chose a recipe that was easy, and from a tried and true source. My only issue now is I don’t know why I waited so long to make this at home.

Shawnda created flavor palate for this particular recipe that is bold with a variety of flavor notes. This complex palate is right up my alley. Sweet, tangy, tart, a little savory and a hint of spice. I love everything about this chutney; slightly sweet once it hits the tongue, followed by a hint of spice and then finished off with a slight tang at the back of the throat. I love it.

Now to the question, how do you use chutney? Well, your imagination is the limit. Shawnda states it can be enjoyed on a biscuit or piece of toast for breakfast, smeared on a slab of fresh fish before being broiled, or stirred into rice to add a burst of complex flavor, or added to a sauce to create a whole new element of flavors.

Homemade Spicy Mango Chutney

Ingredients:

1 Tbsp olive oil

1/3 Cup yellow onion, finely chopped

1/4 habanero pepper, seeded and finely chopped (optional, but if omitted it will be plain chutney rather than spicy)

1 Clove garlic, minced

3 Tbsp cider vinegar

Juice from 1 lemon

1 Tsp Worcestershire sauce

2 Tbsp brown sugar, plus more to taste

Pinch ground ginger

Pinch ground curry powder

1 Mango, peeled and chopped into 1/2 inch cubes

1/4 Cup dried currants

1/4 Cup golden raisins

1 Cup water

Instructions:

In a large sauce pan, add oil and place over medium-high heat. Once the oil has had time to heat add the onions and saute until translucent, and the edges are just beginning to brown. Add the habanero (if using) and garlic and allow to cook for an additional minute.

Meanwhile, combine vinegar, lemon juice, Worcestershire, brown sugar, ginger and curry powder and whisk to combine. Add mixture to the onions. Stir to combine. Add chopped mango, currants, raisins, and water to the pan and stir to combine. Bring the mixture to a boil and reduce heat to medium-low.

Allow mixture to cook, covered for 20 minutes, until the mangos have softened. Once the mangos are soft, use a spoon to smash. Continue cooking, uncovered until most of the liquid has reduced. Remove from heat, taste, adjust seasonings if needed. Allow the chutney to cool, transfer to a jar (or airtight container) and store in the refrigerator.

Recipe source: Confections of a Foodie Bride

Caprese Chicken

September 19, 2013 by Lynsey Leave a Comment

The first “official” day of fall is right around the corner, but you couldn’t tell my looking at thermometers in my neck of the woods or looking at my garden in my back yard. We’ve been in the mid 90’s for the past week and my garden is still full of jalapenos, bell peppers, fresh basil, chives, large tomatoes and those delicious little grape tomatoes. I honestly think the garden is actually doing better now than it has all season, go figure! So, needless to say, we still have tons of fresh veggies at our fingertips.

When I came across this recipe on The Novice Chef’s Blog, it was a no-brainer, I knew I had to make this. And soon. Not only did I have an abundance of fresh tomatoes just waiting to be used, I also love love love Caprese salad. So combining tender juicy chicken with this salad just had to be a match made in heaven.

Let me just say this recipe is ahhhh-mazing. It’s basic, simple flavors that are big and bold and work wonderfully together. It’s all the elements of a classic Caprese salad served over the top of a chicken breast. Simple, yet genius.

This meal comes together in no time. Just saute the chicken in a large skillet. While the chicken is cooking the tomatoes are sauteed in olive oil and garlic (yum) until they are tender. Once the chicken is cooked thoroughly it’s the topped with two healthy slices of fresh mozzarella (oh yeah!), and then the tomato mixture is poured over the top. The cheese is then given a chance to melt, and once that happens it not only becomes soft and gooey, but adheres to the chicken while holding some of those tomatoes in place. A little drizzle of balsamic vinegar to top everything and it truly puts this meal over the top. I love balsamic and could probably drink the stuff, so I added a little bit more since I’m ~~slightly~~ addicted to the stuff and have the mindset that it truly does make anything and everything better!

This is one of those meals that goes from stove top to table in about 20 minutes, making it ideal for a weeknight meal. It’s comprised of basic ingredients that can be found in any grocery store. Simple is the name of the game; I served this with a green salad but a side of brown rice, buttery pasta, or garlic rice would compliment this chicken too. All I can say is you need to try this, and soon, you need this chicken in your life!

Caprese Chicken

Ingredients:

4 Boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 Tbsp olive oil

3 Large garlic cloves, minced

2 Pints cherry tomatoes, halved

10 Large basil leaves, finely chopped

8oz fresh mozzarella, sliced 1/2 inch thick

Balsamic vinegar, to taste

Directions:

Season both sides of each chicken breast with salt and pepper and set aside.

Place a large skillet over medium-high heat, add a tablespoon of olive oil and allow to warm. Once the oil is heated, add the chicken, cover pan and cook for 10 minutes. Once the cooking time has elapsed, turn the chicken and continue cooking until the chicken is cooked throughout, or reached an internal temperature of 165.

Meanwhile, place a medium saute pan over medium-high heat. Add the remaining 1 tablespoon of olive oil to the pan and allow to heat. Add the garlic and cook for about 45 seconds, until fragrant. Add the tomatoes and continue cooking until the tomato skins begin to soften and become slightly wrinkled, about 5 minutes. Remove the pan from heat, add basil and stir to combine. Set aside.

Once the chicken is cooked through, reduce heat to medium-low and place 2 slices of mozzarella on top of each chicken breasts. Pour the tomatoes over the cheese topped chicken, cover the pan with a lid and allow mozzarella to melt, about 1-2 minutes.

Lastly, drizzle the chicken with balsamic vinegar and serve.

Recipe source: The Novice Chef Blog

Slow Cooker Maple and Brown Sugar Pork Tenderloin

September 19, 2013 by Lynsey Leave a Comment

I have always been a fan of the slow cooker. I love that you can add a bunch of ingredients to a big ol’ pot, turn it on and walk away. In a matter of hours you have a delicious and flavorful meal that required very little effort. More times that not I use my slow cooker throughout the week. This allows me to have a tasty meal ready for my family whenever we walk through the door at the end of the day. You really can’t beat that can you? No racing around the kitchen at 5:30 and more time with my family. It’s a win win.

Second to chicken, pork tenderloin is probably one of my favorite meats to cook. I don’t use it as much as I’d like but each time I have it I’m reminded just how much I love it. It takes on the flavors of whatever it’s marinated it and it penetrates the meat. You not only taste the flavor of the marinade on the outside of the meat but throughout as well. Cooking it in the slow cooker only intensifies the flavor penetration creating a very tender and flavorful meat.

I think this is one of my new favorite recipes. It requires very little preparation and it’s bursting with flavor. I love balsamic vinegar; it’s tangy, thick and sweet and adds so much flavor. I think it’s one of my many addictions! The balsamic combined with the mustard, onions, sticky maple syrup, sweet brown sugar, thick honey, and herbs provides the ultimate of marinades that penetrates throughout the meat. This marinade not only provides tons of flavor but allows the meat to cook slowly and keeping it tender where it literally falls apart at the touch.

This pork tenderloin is incredibly tender and moist. I love the meat alone, but the onions are quite amazing too. They are tender and soaked in that sweet and tangy goodness and they add another layer of texture to this meal. The gravy, isn’t a “normal” gravy, it’s a basic gravy that is thickened by leaving some of the onions in the cooking liquid. The liquid, along with the onions are pureed to provide a slightly thick gravy that has a depth of flavor. It coats the tenderloin beautifully and compliments mashed potatoes like nobodies business. This is a meal that is perfect for those busy weeknight since it’s practically ready when you walk through the door, but it’s also go those intense and bold flavors that are impressive enough for guests.

Slow Cooker Maple and Brown Sugar Pork Tenderloin

Ingredients:

2 lbs pork tenderloin (either one 2 pound pieces or two 1 pound pieces)

2 Medium sweet onions cut in quarters

2 Cloves garlic, minced

2 Tbsp maple syrup

4 1/2 Tbsp Dijon mustard

2 Tbsp honey

2 1/2 Tbsp brown sugar

2 Tbsp balsamic vinegar

1/2 Tsp dried thyme

Salt and pepper, to taste

1 Cup chicken or beef stock

Directions:

Wash and trim the pork and pat dry. Season with salt and pepper and place in the slow cooker. Evenly sprinkle the minced garlic over the pork loin(s).

In a small bowl combine mustard, honey, brown sugar, vinegar, thyme and maple syrup and whisk together. Pour the mixture over the pork loin and turn to coat. Pour the stock over the broth. Place the lid on the slow cooker and turn on low for 7-9 hours or high for 3 1/2-4 1/2 hours.

Remove pork from slow cooker and transfer to plate or platter, cover with foil and set aside. Remove a few spoonful’s of the cooked onions to the platter as well. Using an immersion blender, blend the juice and onions in the slow cooker. This will provide you with a creamy gravy to spoon over your tenderloin and mashed potatoes (if serving).

Recipe source: adapted from Six Sisters Stuff and Joelen’s Culinary Adventures, who adapted it from Southernfood.about.com

Apple Cake with Brown Butter Frosting

September 13, 2013 by Lynsey Leave a Comment

It’s September which means fall, football, tailgates, soups and stews and the best time of year to eat apples. Apple orchards are in full bloom that means an abundance of fresh apples. So what’s one to do with an overflow of apples? Make an apple cake, of course! I enjoy apple cakes throughout the year, but fall has to be my favorite time of all to make them. Why? Well, because apples are at their prime, there’s nothing better than welcoming fall with the combinations of apples, cinnamon and brown sugar. Even better, in the cake form. Why else is apple cake one of my favorites? Because it’s so easy to make!

So apples are one of my loves. What’s another? Well, browned butter. It’s no mystery to you that I love my browned butter. I may very well be an addict. The stuff is just amazing, life changing. It’s just down right good, folks. I use browned butter in so many recipes; both sweet and savory. It just adds a depth of flavor that you can’t achieve with anything else.

So I got to thinking. I love apples. I love browned butter. Why not take these two weaknesses of mine and combine them? How about a moist apple cake topped with brown butter frosting? Ohhhh yeah, that’s what I’m talking about! This is a combination that I recommend. One that you actually need in your life. This is no joke. You truly need this.

This apple cake is so simple to make, using only basic ingredients that you probably already have in your pantry. A deliciously moist and fluffy cake that is studded by beautiful pieces of chopped apples. This recipe has a double dose of apples, not only does it have pieces of apples floating around in the cake but it includes apple sauce as well. This not only helps to provide a very moist cake, it also provides a apple flavor throughout the entire cake. What could be better than this? How about topping this perfect apple cake with a frosting?

But not just any frosting. Brown butter frosting. Oh yes, I did And yes, it’s awesome. This brown butter frosting adds a whole other level of flavor. Not only does it provide a sweet topping that helps dress up the classic bundt cake, but the browned butter also adds a nuttiness and caramel-like flavor. This isn’t only unique but it helps to cut some of the sweetness from the powdered sugar and compliments the spices in the cake wonderfully.

Now have I talked you into it? A tasty cake that is so simple that is topped with a frosting that is life changing. I mean it doesn’t get any better than this. Once you make this, you will make this every year to ring in the fall season.

Apple Cake with Brown Butter Frosting

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
1 Cup + 1 Tbsp granulated sugar, divided
1 Cup + 1 Tbsp brown sugar, divided
2 Eggs
1/4 Cup apple sauce
2 1/2 Cups flour
2 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
1 1/2 Tsp cinnamon
1/2 Tsp nutmeg
3 Cups (approximately 3) apples; peeled, cored and chopped (I used Gala)

For the frosting-
1/2 (1 stick) unsalted butter
2 1/2 Cups powdered sugar, depending on desired consistency
1 1/2 Tsp vanilla
3-5 Tbsp milk

Directions:

Preheat oven to 350. Spray and flour a bundt pan and set aside.

In a large bowl sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.

Place butter in a large mixing bowl and beat on high until creamy, about 1 minute. Add 1 cup of both sugars and beat on high until light and fluffy, about 5 minutes. Add the eggs, one at a time, and mix to incorporate. Once eggs are incorporated, mix for 2 minutes. Add the apple sauce and mix to combine.

Slowly add the flour mixture to the butter mixture and mix until fully incorporated. Remove bowl from mixer, if using, then fold in the apple chunks. Pour the mixture in the prepared pan and spread into an even layer. Sprinkle the cake with the white and brown sugar.

Place in the preheated oven and bake for 45 minutes to 1 hour, until a toothpick comes out clean. Remove from oven and allow to cool in the pan for about 10 minutes. Using a knife, gently run down the sides of the pan to loosen the cake. Invert onto a cooling rack or serving plate and allow to cool completely.

For the frosting-
Place the butter in a small saucepan and place over medium-low heat. Once the butter has melted, it will begin to crackle. Swirl the butter around the pan and leave over the heat allowing to cook and brown. Swirl occasionally until the butter is brown and fragrant. Remove from heat and allow to cool.

Once the butter has cooled, add the powdered sugar and mix to combine. Add the vanilla and mix to incorporate. Add the milk, one tablespoon at a time until desired consistency is reached.

Frost the cooled cake. Enjoy.

Store covered at room temperature.

Recipe source: A Lynsey Original

Macaroni and Cheese: Apple Lover’s Style

September 12, 2013 by Lynsey Leave a Comment

Comfort food. Apples. Cheese. Pasta. Hard cider. All things I love and all that scream fall. Now would you necessarily think of combining all of these ingredients? Maybe not at first. But what if I were to tell you that this hard cider mac and cheese is life changing? Chalk full of onions, apple chunks, tons of cheese and pasta. Would you be intrigued?

For you skeptics out there, you’re not alone. Spencer had to give me a double take when I first mentioned wanting to place this recipe on the meal plan. I guess more than anything it was the apples in the mac and cheese that really threw him for a loop. But after he thought about it for a minute, he looked at me and said “sounds interesting, but apples and cheese go together so this sounds like it will work too”! So with that, I officially added it to our menu and couldn’t wait to actually make the dish.

Now it’s no secret that I love macaroni and cheese, there’s just something magical about the stuff. The apple doesn’t fall far from the tree either, my little man is a mac and cheese connoisseur and would probably eat it for lunch and supper 7 days a week. He’s an addict. But this folks, is not your ordinary mac and cheese. This is a recipe that’s chalk full of sharp white cheddar, chunks of apples and hard cider. Yes, hard cider! Now this is some serious mac and cheese!

This macaroni and cheese takes, what I consider, the ultimate comfort food and amps it up…oh, about a thousand notches. You’ve got your super sharp white cheddar that’s not only in the cheese sauce but generously covering the top of the dish. Then you’ve got your tart tidbits of apples that are dispersed throughout the dish. The sauce is creamy and cheese with a slight tang from the cheese, and it’s quickly offset by the tart sweetness of the apples. This is a dish that not only works, it’s the ultimate sweet/savory combo. These flavors scream fall and take comfort food to a whole new level. The next time you put macaroni and cheese on your menu, make sure you use this recipe. Perfect for fall and a little change-up to the traditional mac and cheese that you love.

Macaroni and Cheese: Apple Lover’s Style

Ingredients:

1 (16oz) box of small cut pasta
1 Cup Hard Cider (I’ve used Angry Orchard and Woodchuck)
1 Cup heavy cream
4 Tbsp butter, divided
3 Tbsp flour, whole wheat or all-purpose
2 Granny Smith apples; peeled, cored and diced
1 White onion, diced
20-24 Oz Cabot sharp white cheddar

Directions:

Bring a large pot of water to a boil. Salt water liberally, add pasta and cook according to package directions.

Place a large sauce pan over medium-low heat and 3 tablespoons of butter. Once the butter has melted add the diced onions and apples and saute until onions become translucent, about 5-10 minutes. While stirring continuously, add the flour and continue stirring until apples and onions are well coated. Add the remaining 1 tablespoon of butter and stir until melted. While continuously whisking, slowly pour the cider and cream into the apple mixture. Once incorporated, increase heat slightly and allow the mixture to come to a boil.

Add 15 ounces of the shredded cheese and stir until melted and the mixture is smooth.

Pour the cheese sauce over the pasta that has been cooked and strained and stir to coat the pasta. Rub the bottom of a large baking dish (or two small) with butter. Add the pasta to the prepared dish. Top with 5-6 ounces of cheese.

Place in preheated oven and bake for about 20-25 minutes, until cheese is melted and slightly browned and sides are bubbly.

Recipe source: adapted from Bakeaholic Mama

Crockpot Apple Butter

September 11, 2013 by Lynsey Leave a Comment

Apple butter has long been one of my food loves, perhaps maybe one of my first food loves. As long as I can remember, anytime I encountered a jar of this stuff I went weak in my knees and haaaaad to have a taste, schmear or jar of it! Obviously the homemade stuff was (and still is) the best, but I wasn’t picky (and am still not) when it comes to this stuff. Whatever, wherever…I’ll take it.

A few years ago Spencer and I went on vacation with my parents to Gatlinburg, Tennessee. I had done some research before we went and had a list of restaurants that received rave reviews that I wanted to try. There was one that intrigued me for a few reasons; one because of all the reviews but the one that really sealed the deal was the name Apple Barn Cider Mill. That name just screamed to me and then I read their menu; “apple fritters with a side of apple butter dipping sauce”. That was it, I knew before we left Gatlinburg we had to run through Sevierville and visit this restaurant and see if it lived up to expectations.

Well, I got my wish and we ate breakfast at the Apple Barn our last day there on our way out of town. We pulled in and it was a small, little wooden building with a tin roof and the smallest parking lot ever and it was packed. That was an immediate good sign. We walked in, were seated and quickly ordered. And ohmygoodness, it hit the spot and surpassed any expectations I had. Everything was fresh, hot and sooooo good! And they had my weakness, that magical apple butter. This apple butter was beyond amazing and was probably some of the best stuff I’ve ever put in my mouth. Sweet, with a mixture of warm spices, smooth and a little creamy and simply mind blowing. I was in love with their apple butter. What’s even better? They had a little shop right before you walked out the door. So what did I do? I stocked up on their apple butter and even a few extra jars for gifts. Yes, it’s that good. So on the years we head back to Tennessee the Apple Barn is priority on our list of stops. Oh, yeah and they’ve done such a good business that they’ve moved locations and built not only a new restaurant but a separate store, along with a creamery, Christmas shop and I don’t think their done yet. It’s its own little “compound”. Incredibly impressive. So the little barn is booming and it’s all because of their quality products!

Since we head to Tennessee every other year for vacation, I’m not able to enjoy their apple butter yearly. (yes, I could order on-line…and I have, but it’s just not the same as actually buying it there) So I figured it was due time to attempt my own, homemade apple butter. What better time to do so than apple season? I went to the market, stocked up on a few different types of apples, broke out the slow cooker and got to work. The end result, not only did my house smell like the epitome of fall but I had a smooth, creamy and spice packed apple butter that was pretty darn close to the stuff I enjoyed at the Apple Barn. This makes a perfect snack and is a wonderful addition to muffins, bread, biscuits…even pork chops (pork chops and apple sauce, how about apple butter???) or even by the spoonful. This would also make terrific gifts and favors. Just make sure to save a jar or three for yourself!

Crockpot Apple Butter

Ingredients:

6 1/2 Pounds apples; peeled, cored and chopped*
1 Cup granulated sugar
1 Cup packed brown sugar
3/4 Tbsp cinnamon
1/2 Tsp grated nutmeg
Pinch ground cloves
1/4 Tsp salt
1 Tbsp vanilla

Directions:
In a large bowl combine both sugars, cinnamon, nutmeg, cloves and salt and stir to combine. Working in batches, place apples in sugar mixture and toss to coat. Place the sugar covered apples in the crockpot and repeat process until all apples are coated. Pour the remaining cinnamon sugar mixture in the crockpot over the apples.

Turn the crockpot on low and cook the apples for about 10 hours, stirring occasionally until the mixture has thickened and is dark brown in color.

Once the mixtured has thickened, add vanilla and stir to combine. Leave the mixture uncovered and continue cooking on low heat for an additional 2 hours.

Using an immersion blender, puree the apple butter until smooth. If you do not have an immersion blender, you may accomplish the same result with a blender. Work carefully in small batches and pulse until pureed.

Spoon the mixture into sterilized jars and seal with canning lids. Refrigerate for up to two weeks or freeze. Alternately, place sealed jars in a large pot of water, bring to a boil. Once water reaches the boiling stage start the timer and boil for 10 minutes. Carefully check the lids to make sure a seal is formed (the middle shouldn’t pop up and down). If the lids are sealed, transfer to a towel lined counter and allow to cool. If the lids still aren’t sealed return water to a boil and repeat the boiling process.

*For the apples I used 1 1/2 pound Granny Smith, 1 1/2 pounds Gala, 2 pound of Honeycrisp, 1 1/2 pounds fuji. If you can’t find Honeycrisp Pink Ladies would subsitute wonderfully.

Recipe source: My Baking Addiction

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