Apple Crisp

This is an OLD post, but I just finally got around to finishing it up, so here goes!

I'm not exactly sure of the origin of this recipe, but my mum used to make it for us for dessert when I was a kid.  I'm a major fruit person -- if it were absolutely possible, I would only eat fruits.  Thus my love of apple crispy in the winter time when other types of [summer!] fruits are not readily available!
One of my VERY favorite things about this recipe, is it is quick, easy, and can be made in the microwave. Try it sometime and enjoy!

Ingredients:

• 7 large Granny Smith apples
• 12 graham crackers
• 1 1/2 C brown sugar, packed
• 1 C oatmeal
• 1 C all-purpose flour
• 2 TB cinnamon
• 1 tsp nutmeg
• 3/4 C margarine or butter, melted

Procedure:

Begin by creating the topping (if you start with the apples, they turn brown too quickly).  In a large ziplock bag, place the graham crackers and seal it close tightly.  With a rolling pin, roll over the bag, crushing the graham crackers until they are a fine crumble.  Once crumbled, open the bag and carefully transfer its contents into a large bowl.  Next add the brown sugar, oatmeal, flour, cinnamon, and nutmeg.  Mix thoroughly.  Finally add the melted margarine/butter, mixing the ingredients together into a wet topping.  Set the bowl aside for now.

Next, peel, core, and slice the apples.  If you are fortunate enough to have a Pampered Chef Apple Peeler/Corer, now is the time to use it! Cut the apples into half circles and carefully layer them in the bottom of an 8 x 8 pan or container (MAKE SURE IT'S MICROWAVE SAFE!!).  It is okay to do multiple layers on top of each other if you have enough apples!

Finally, top the apple layers with the pre-made crumble (i.e., the first steps).  Put it in the microwave for 15 minutes.  Pull out, let cool, and enjoy! 

Vegan Chocolate Cake

Embarrassingly, it has been almost a full year since I've posted.

In Septmeber 2012, I entered into my journey of being Vegan for one year, to see what it is like and how it effects my health.  At first it was really scary and seemingly overwhelming, but as soon as I learned the ropes, it has pushed me into a great adventure.

Six months later... here is my first "official" vegan recipe.  I made it for my good teacher friend who is also a vegan (hence the frosting), and we didn't tell anyone at work that it was vegan.  Pure magic. Everyone devoured it before we told them it was vegan; talk about surprise!

So if you are a bit hesitant, give it a try.  You never know... :)

VEGAN CHOCOLATE CAKE

Ingredients:

CAKE:

• 1 1/4 C flour
• 1 C white sugar
• 1/3 C cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 C warm water 
• 1 1/2 tsp vanilla extract  
• 1/3 C apple sauce
• 1 tsp apple cider vinegar 

Procedure:

Preheat your oven to 350 F (177 C) .  

In a medium-sized bowl, mix together the flour, sugar, cocoa, baking soda, and salt.  Next, slowly add in the water, vanilla, apple sauce, and vinegar.  Mix thoroughly.  Pour into an 8 x 8 in pan.

Bake the cake for 25-30 minutes (depending on your oven type!).  Pull out and cool on a cooling rack.

**It is important to note that most "canned" frostings (i.e., Pillsbury, Betty Crocker, etc) are in fact, vegan, and can be used to top the cake.  Otherwise, there are some FABULOUS recipes for homemade frosting online! 

Recipe adapted from: 

http://www.veganbaking.net/cakes/sponge-cakes/788-chocolate-cake-2#.UVG0Ur85c20

Strawberry Champagne Cupcakes

Here's to my first boozy dessert post!  The combination of fresh strawberries and sweet champagne was incredibly; goodbye spring hello summer foods!  This dish would be great to bring to a picnic or BBQ and wow your friends with.

[Makes 12 regular sized cupcakes]

Ingredients:

• 1 1/4 C flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 C condensed sweetened milk
• 1/3 C champagne
• 1/2 C strawberry puree or smashed strawberries (each has distinct effect on color and texture)
• 3/4 C granulated sugar
• 1/3 C vegetable oil
• 1 tsp vanilla

Frosting:

• 2/3 C champagne
• 1/4 C (half stick) butter 
• 2 1/2 C powdered sugar
• 2-3 TB milk/cream, as needed

Preheat your oven to 350 degrees F.  Line your muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In a new medium sized bowl, mix together sweetened condensed milk, champagne, strawberries, sugar, vanilla, and oil.  Carefully pour this mixture into your dry ingredients.  Mix until relatively smooth.

Fill your cupcake liners with ~1/4 C batter (remember it will rise significantly while it bakes).  Bake for 18-2o minutes, or until a toothpick inserted in the center comes out clean.

Once cooked, move cupcakes to a cooling rack and allow to cool completely.

To create the frosting, bring the change to a simmer in a small saucepan and allow to boil gently until only ~3-4 TB of liquid remind.  Remove from the heat and set aside to cool.

Cream the butter in a mixer for 1-2 minutes, or until fluffy in consistency.  Slowly add 1 cup powdered sugar and beat until spoon.  Next add the reduced champagne from your pan and mix.  Continue to add powdered sugar until the frosting is the desired consistency.  

Checking that your cupcakes are completely cooled (since this frosting is butter based, it will melt off if the cupcakes are still warm/hot), spoon the frosting mixture into a piping bag or ziplock bag (if using ziplock, pour in the frosting, seal carefully, and snip a tiny bit off of one corner to pipe out).  Pipe frosting onto cupcakes.  

Eat and be delighted!

Recipe adapted from:
http://www.loveandoliveoil.com/2011/01/strawberry-champagne-cupcakes.html

Key Lemon/Lime Dessert Shooters

I have been dying to find a recipe to try for making dessert shooters since I just got little shooter glasses.  After many searches and recipes I found this one.  Z doesn't really like sweets, but he really enjoyed these!  So sweet-tooths and non can rejoice in this savory dessert!

Ingredients:

• 4 egg yolks (I used the egg whites in meringues after!)
• 14 oz sweetened condensed milk
• 1/4 C lemon juice
• 1/4 C key lime juice
• 1/2 C sour cream
• 3 TB powdered sugar
• 1/2 C graham crackers, crumbled
• 2 TB butter, melted

Procedure:

In a medium bowl, beat the egg yolks on high until frothy and light yellow.  Add the condensed milk and beat for an additional 30 seconds.

Pour this mixture into a medium saucepan over medium-low heat and stir in the half of each of the lemon and lime juices.  Stirring often, heat this mixture for 8-10 minutes, or until the mixture begins to bubble.  Remove from the burner and let cool.  Once this is cool you can cover it and pop it in the fridge.

In a clean bowl, combine the sour cream, the remainder of the lemon and lime juices, and powdered sugar.  Cover this mixture and chill in the fridge as well.

Mix the melted butter and graham cracker crumbles, this will serve as the "crust".  Spoon ~ 2 TB of the mixture into the bottom of whatever glasses you are using serving your dessert.  Do NOT press it in hard -- if you do this it will be almost impossible to get out when you are finally eating it.  Next take out the first mixture (juices + eggs) and pour into the glasses.  Finally top it off with the last mixture (sour cream, powdered sugar, juice).

These are absolutely delicious if you add whipped cream (homemade or not!) or fruit to the top.  Enjoy and have fun experimenting!

Recipe Adapted from:
http://www.foodnetwork.co.uk/recipes/copycat-applebees-key-lime-pie-dessert-shooter-ru302492.html

Basic Crepes

I have tried several recipes for just your everyday "basic" crepe, but none works better than the one I learned from friends while I was abroad.  You can experiment with adding all sorts of things--I personally only do 'sweet' and not 'savory' crepe recipes, so I always add a dash of nutmeg and a few dashes of cinnamon!

Ingredients:
1 C all-purpose flour
1/2 C milk

2 eggs

1/2 C water
1/4tsp salt
2 TB butter, melted
Toppings (optional): Lemon & powdered sugar, jams, syrup, fruits, Nutella, chocolate sauce

In a medium bowl, mix flour and milk.  Carefully add two eggs, incorporating the first before adding the second.  Next gradually add the water.  Next add the salt and melted butter, mixing until the batter is smooth.

Pre-heat a pan over medium heat.  Once heated, pour 1/4 C batter into the pan.  Immediately tilt the pan in circular movements so the batter coats the surface evenly.

Cook crepes ~2 minutes, until the bottom is slightly browned and the edges begin to cook, then flip and cook the other side.

Serve with all sorts of delicious toppings and enjoy!

If you have kids or a real sense of adventure, I also recommend doing some fun colored crepes -- just add a few drops of food coloring and there you go!

Tuna Casserole

As a general rule, I am a fish person.  I am NOT, however, a tuna person.  So when my friend S gave me 14 cans of tuna that she didn't want, my boyfriend Z gladly accepted them and encouraged me to make a tuna casserole.  We have since made it several times, and I've even been eating it!  So if you are not exactly a tuna person, at least give it a try (or make a friend make it and try just a smidge!)

Ingredients:

1 (12 oz) package egg noodles, cooked al dente

1/4 C onion, chopped

2 C shredded cheese (I used cheddar but you can use whatever kind you like!)

1 C frozen green peas

2 (6 oz) cans of tuna, drained and flaked with a fork

1 (10.74 oz) cans of cream of mushroom soup

2 sticks celery, chopped

1 cup potato chips, crushed

Preheat the oven to 425 F.

Bring a large pot of water to a boil, then add egg noodles.  Cook pasta in boiling water for 5-7 minutes or until al dente.  Drain the noodles.

In a large bowl, mix cooked noodles, onion, 2 C cheese, peas, tuna, and mushrooms.  Once thoroughly mixed pour into a 9 x 13 baking dish.  Top the dish off with the crushed potato chips.

Bake 15-20 minutes or until the cheese begins continually bubbling and the top begins to lightly brown.  Be careful to keep an eye out on this dish -- potato chips can be slightly finicky, and no one wants burned potato chips in the oven!

Cool, serve, and ENJOY! :)


Recipe adapted from: http://allrecipes.com/recipe/best-tuna-casserole/

Oatmeal Bites

Want some amazing, healthy, on-the-go breakfast?  This will definitely be your go to recipe!  The best thing about it is that you can bake these, freeze them, and pop them in the microwave on your way out the door!

Ingredients:
2 eggs
2 C applesauce
5 C old-fashioned oats
2 1/2 C milk
1/4 C flaxseed meal (buy this bulk, much cheaper!)
1/4-1/2 C honey (more honey = more sweetness)
1 TB ground cinnamon
3 tsp baking powder
1 tsp vanilla extract

Topping ideas: frozen/fresh fruit, dark chocolate chips

Preheat the oven to 350 F.  In a medium sized bowl, mix the eggs, vanilla, applesauce and honey together. Carefully add in oats, baking powder, flax, and cinnamon.  Mix in with the wet ingredients, then pour in the milk.  Make sure the mixture is thoroughly incorporated.  This batter WILL look runny--don't be scared by this.   

Line a two 12 muffin pan trays with paper liners.  Fill liners halfway full (between 1/8 and 1/4 C per muffin liners).  If adding toppings, put them on top or mix in with the batter at this stage.

Bake 15-20 minutes or until a toothpick in the center comes out clean.  Cool and enjoy!

Recipe adapted from: http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly//