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Posts Tagged ‘Dessert Recipes’

Tell me this does not look amazing, even a blind man can see how exquisite they are.

Apple Cobbler Cups

This is a dessert that I am going to take credit for inventing although Im sure some one has done it prior.  What I mean by a Chris Lisanti original is that I got the idea for it with out any previous musings.  What is an Apple Cobbler Cup you ask?  Only the greatest dessert ever that is easy to make and can be ready to eat in less then three hours.  Basically they are personalized apple cobblers with an oatmeal cookie crust about the size of a cup cake.  If your stuck on what to bring to the table this holiday season The Apple Cobbler Cup just may save the day.  Trust me all your friends and family will think your quite the savvy cook and since just about no one reads this blog you can even take all the credit for it.  I wont be mad; I promise.  I made these guys for Thanksgiving and it stole the show.

Total Cost  – $8.50
Feeds – 24 people

Ingredient List:

  • Granny Smith Apples – 4 (cut into Small bite size triangular pieces)
  • Lemon Juice – 5 oz
  • Sugar – 2 ½ Cups
  • Cinnamon – 1 Tablespoon
  • Butter – 16 oz
  • Flour – 1 1/3 Cup
  • Baking Powder – 2 ½ Teaspoons
  • Raisins – ¾ cup
  • Nutmeg – Teaspoon
  • Milk – 1 cup
  • Egg – 1
  • Vanilla – 1 Teaspoon
  • Salt – pinch
  • Oat Meal Cookies – 1 ½ Cup (crumbed)
  • Almonds – ½ cup Roasted

 

Step 1: Prep ApplesPeeling your apples is your call.  Personally I like to leave my skin on.  If you decide to leave skin make sure to clean the apples thoroughly.  Also any type of apples can be used I prefer Granny Smiths, but if you notice in my sample picture I used Macintosh Apples because that is what I had in my fridge at the time. Cut apples into bite size triangular pieces, keep in mind it is going into a cup cake shell.  In a medium mixing bowl add the lemon juice and mix with about a cup of cold water and ½ cup of sugar.  Place cut apples inside bowl, cover and let soak in refrigerator for at least three hours.  I leave mine over night.

Step 2: Mix all Dry Ingredients – In a large mixing bowl combine sugar, cinnamon, nutmeg, flour, baking powder, Raisins, Salt.  Drain Apples from Lemon water in step 1 and add them to mixture as well.  Blend together.

Step 3: Mix Wet IngredientsIn a small mixing bowl combine Egg, Vanilla and Milk.  Add to mixture from step 2 and blend till you have a batter like consistency.

Your finished mix.

Step 4: Melt ButterIn a small boiling pan melt 16 oz of butter (3 sticks).  Grease two pans of 12 count cup cakes with butter or cooking spray.

Step 5: Fill Cup CakesCrumb up 1 ½ cups of Oatmeal Cookies (about 8-10) and fill each cup with just under 1 inch of cookie crumbs.  This will be your bottom.  Equally disperse the butter throughout all 24 cups.  Top off all cups with completed apple mixture from step 3. Leave about ¼ inch of space in each cup for growth.

Filling your cups.

Step 6: BakePreheat oven to 325 degrees F.  Bake for around 55-60 minutes.  Top should look cake like when down. Let cool in fridge for about an hour before serving.

This is what your baked cups should look like.

Step 7: Prepare AlmondsEither smash up ½ cup or so of almonds or use prepackaged pieces.  Melt 2 oz of butter with 1 tablespoon of vegetable oil in a small roasting pan.  When melted add almonds, stir then bake at 350 degrees F for eight to ten minutes till Almonds are browned.  Keep a close eye because they can burn up pretty fast.  Add to the top of your cobbler cups to finish them off.

The Roasted Almonds

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How to Make a Pumpkin Pie From a Real Pumpkin

Yummy!!!!!!!

I talked about it for years and mulled it over in my head every fall, but for whatever reason (most likely surfing) I did not ever get around to making a pumpkin pie from scratch.  This year I was motivated and thanks to a very entertaining trip to the local pumpkin patch and nearly getting lost forever in a corn maze I had a pumpkin.  Now there are certain kinds of pumpkins that are suggested for pie making and those pre-canned pumpkin mixes are actually made from a type of squash and not real pumpkin at all.  I decided to use the one that I picked, like I said I wanted this thing to be as authentic as possible down to physically going and picking the thing off the vine (although most of the pumpkins were already pre picked and I think the vines were just there for show and truthfully if I really wanted to go all the way from scratch I should have grown the damn thing from a seed).  For all this seasonal fun I got to pay $10 bucks for a pumpkin I could have waited till after they closed and stole the damn thing like I normally do this time of year.

 

I used your average everyday run of the mill pumpkin and it came out fabulous, definitely a slightly different taste but very good just the same.  Here is this week’s Recipe D’Jour in honor of Turkey Day.  I just made my second pumpkin pie ever, finishing it an hour ago for tomorrow.  My buddy Ryan invited me over for Thanksgiving with his family so I decided to provide the desert.  Although this recipe comes a bit too late for your holiday maybe you can use it next year.

 

Total Cost: $15.50 (yeah you can buy a whole pie for like $3, remember the pumpkin cost $10)
Feeds about eight people

Ingredient List:

  • Pumpkin – 2-4lbs
  • Vegetable Oil – Table spoon
  • Water – 1 cup
  • 9inch Pie Crust
    • Ice Water – 1 ½ cup
    • Flour –  1 ¼ cup
    • Salt – ¼ Teaspoon
    • Butter – 4 Tablespoons
    • Shortening – 2 Tablespoons
  • Pumpkin Puree – 1 ½ cup (you create from pumpkin)
  • Heavy Cream – 1 ½ cup
  • Brown Sugar – ½ cup
  • Flour – 1 tablespoon
  • Salt – ½ teaspoon
  • Cinnamon – 1 teaspoon (ground)
  • Ginger – ½ teaspoon (ground)
  • Nutmeg – ¼ teaspoon (ground)
  • Light Corn Syrup – ½ cup
  • Egg – 3
  • Vanilla – 1 teaspoon

 

Step 1: Prep Pumpkin – Wipe pumpkin clean of all residue and dirt with a damp rag. Remove stem.  Cut pumpkin in half vertically.  Remove all pumpkin seeds and subsequent insides.  Save seeds for Roasted Pumpkin Seeds.  Coat the inside of pumpkin with Vegetable oil.

This is your pumpkin after step 1

Step 2: Cook Down Pumpkin – In a baking pan large enough to fit both halves place pumpkin halves open side down.  Add 1 cup of water to pan.  Preheat oven to 350 Degrees F and cook at this temperature for around 60-80 minutes until pumpkin is adequately soft.

This is what your pumpkin should look like after being cooked down.

Step 3: Get the Puree – Allow pumpkin to cool to a comfortable handling temperature.  Scoop out entire inside of shell with a spoon.  It should come off rather easily. Mash up insides by hand.  This can also be done with a blender, hand mixer or a food processor.  I used a potato masher and then finished it off with an electric mixer.

Scoop out inside of pumpkin.

Your collected puree.

Step 4: Drain the Puree of any excess fluids – Scoop mixed puree into a sieve, I made a make shift one out of a strainer lined with three coffee filters and suspend over a bowl with enough room to catch excess fluids but without touching the sieve.  Cover and place in the refrigerator for around 3-4 hours to properly drain the puree.   After drained put aside 1 ½ cup for your pie any other excess you can freeze, but do it in 1 ½ cup portions so that you only have to defrost one pie worth the next time you feel so inclined to make a pumpkin pie.  I got three portions out of my pumpkin.

The make shift sieve.

Step 5: Make the Crust – Sure you can go to the store and buy those Pillsbury pre-made crusts or similar product, but like I said we are doing this from scratch.  Mix Flour, Salt, Butter and Shortening in large mixing bowl till it becomes a conglomerate of little beads of flour.  Add Ice water as needed, just enough to allow the dough to be kneaded. It is very necessary that ice water is used or crust will not roll out well and will be all cracky when you try and fit it to the pan.  Knead dough into a ball.  On a flat surface flatten ball into circle and then roll about 1/8 inch thick and ten-inch circumference.  You don’t need to have a perfect circle just as long as it is circular and fits inside your pan with a small overlap.  Place inside round pan and fold over the excess dough to form outside of piecrust.

 

Step 6: Make Filling – In large mixing bowl mix together flour and brown sugar.  Then add drained pumpkin puree from step 4 and Heavy Cream, blend together either by hand or with a mixer.  Add Salt, Cinnamon, Ginger and Nutmeg and mix again. Add Corn syrup and blend some more.  Add beaten Eggs and Vanilla and blend once more.

Mix your filling.

Step 7: Pour Filling Into Shell – Pour filling form step 6 into shell from step 5.

Step 8: Bake Pie – Preheat oven to 350 Degrees F and bake pie for 55-60 minutes.  After thirty minutes check to make sure crust is not getting burned, if so cover with tin foil.  Be sure to remove tin foil for last ten minutes of baking or so to brown up pie.

 

Step 9: Cool Pie – Check pie for doneness by either sticking a knife in it and if knife comes out clean it is done or jiggle it, if pie is not too jiggly it is done.  Allow pie to fully cool before serving.

 

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Finger Licking Good

Pear Cobbler

Total Cost:  $5.65
Feeds about 4-6 people

MMMMMMMMMMM Dessert! This weeks recipe D’jour is one of pure indulgence.  Truth be told I wanted to make apple cobbler but I had no apples yet happened to have pears, and as it turns out the pears were going rotten so it was a good thing I had such a whim.

Ingredients:

  • 2 ½ cups of peeled sliced pears (I prefer Bosc, but any will do)
  • 1 ½ cups of sugar
  • 4 ounces of butter
  • ¾ cup of flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of salt
  • ¾ cup of milk
  • 1 egg
  • ½ cup of raisins
  • ¼ teaspoon of vanilla extract

Step 1: Preheat oven to 325 degrees F

Step 2: Mix all of your dry ingredients; Sugar, Pears, Flour, Raisins, Baking Powder, Cinnamon, Salt.  At the same time melt the butter in a 2 quart baking pan in oven.

Step 3: Mix Egg, Milk and Vanilla Extract together and pour into bowl with dry ingredients.  Combine all ingredients together till pears are covered in a healthy batter.

Step 4: Pour on top of baking pan with the melted butter, then put into the oven and let it bake at 325 for 50-60 minutes.

Step 5: Eat it!  Serve with ice cream for maximum enjoyment 🙂

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