So it’s December 13th, 2015. It’s also 39 degrees with no snow on the ground. God bless global warming! I live in Minnesota, but I have no desire for the cold or the snow. In fact, my wife and I agree that if we didn’t have kids we would have risked moving somewhere with a little more amicable climate. Sure we would have had to leave our parents and siblings behind, but if they knew what was good for them they would move too!
That said, Minnesota has been unseasonably warm for a few years. I’m not starting a political discussion, so please don’t start arguing about global warming. I am just stating my personal experience and observations. I don’t even plan on citing credible sources. Depending on which side of the fence you’re on, you wouldn’t care if I did anyway.
If Minnesota can stay this way then maybe our next (all of practically) our years will be much more comfortable. Speaking of comfort, this Savory Sunday I am going to be talking about some Caramel Apple Pie Cookies. Bam! Delicious. I personally had these when my wife made them and they were a complete hit. Not too hard to make, beautiful to look at, and a treat for the tongue.
This recipe comes from Jen at CincyShopper.com She knows what she’s talking about. Check out the full page here!
This is also from cincyshopper.com, I only wish I were this good a photographer.
Caramel Apple Pie Cookies
- 1 package Refrigerated Pie Crust (2 crusts)
- 5 oz Caramel Topping
- 10 oz Apple Pie Filling
- 1 Egg
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 cup Sugar
- Preheat the oven to 350.
- Spray cookie sheet with non stick spray and set aside.
- Allow crusts to warm slightly to make them easier to work with.
- Dust work area with flour and slightly roll out crusts.
- Spread a thin layer of caramel on one of the crusts.
- Use a knife to chop pie filling into smaller pieces and spread over top of caramel.
- Cut other crust into 1/2″ strips.
- use strips to create a lattice top over pie covered crust.
- Cut out circles and transfer to prepared baking sheet.
- Beat egg in bowl until well blended.
- Mix together sugar, cinnamon and nutmeg.
- Brush lattice tops with egg wash and sprinkle with sugar mixture.
- Bake for 20-25 minutes or until golden brown.
There are more detailed instructions (and pictures) here. Thank you Jen of CincyShopper.com!
Let me know some of your favorite cookie recipe’s in the Comment’s below!
Maybe it won’t change your life, but it certainly will change mine. I have a weakness for marshmallow’s. I think that they may be one of the greatest confectionary gifts that the world has given us. Not only is it versatile and delicious, but it’s versatile and delicious too! Yeah, you read that right.
So here is Alton Brown’s (from Food Network) ultimate homemade marshmallow recipe!
4 hr 45 min
Yield:approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Read more at: http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe.html?oc=linkback
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
Watch how to make this recipe.
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Recipe courtesy of Alton Brown, 2007
Read more at: http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe.html?oc=linkback
My mouth is already watering. Now that you have Homemade marshmallow’s almost ready to go, let’s look at things you can do with it.
Tell me in the Comment’s below what some of your favorite Marshmallow treats are.
Have a happy Sunday!
Eating This Will Make You Live Longer – Savory Sunday
Okay, so it won’t. But you clicked the link didn’t you? Still the day after Halloween generally comes accompanied by a hangover. Sugar or otherwise. There is only one good way to cure a hangover…I think.
I could try and make up the best recipe’s out there but someone already did it for me. Check out the Web’s Best Recipe’s With Bacon by Mike Newman featured on Cool Material.
Mike Newman of http://coolmaterial.com/food-drink/the-webs-best-recipes-with-bacon/
There are few things in this world that people appreciate more than delicious food. Yes on the surface we need it for sustenance and caloric intake so we don’t run out of energy and die. Unfortunately there are people in the world that live that way and our hearts go out to them. In fact here is one of the top rated Hunger Non-Profits where almost all proceeds go directly to feeding the hungry-
– Where 98% of the donations go directly back to providing food for the hungry.
We’ve done our good for the day so now it’s time to indulge. November and December are the months that we as Americans eat, not until we’re full, but until we hate ourselves. (Compliments of Louis C.K.)
And ya know…that’s just fine! There is no shame in enjoying what you have. There is no shame in sharing company with people also enjoying what you have. Or what they have in case you’re not one to host. With Halloween fast approaching I thought I would put up a couple of cool recipes, as I will every Savory Sunday, that you may or may not want to try out.
Why? Because people love food.
- 10 large eggs
- ¼ c. lowfat sour cream
- 2 tbsp. smooth taco sauce (without chunks)
- 2 tsp. chili powder
- 1 large avocado (or 1 1/2 small)
- 2 tbsp. fresh lemon juice
- Kosher salt and pepper
- 4 medium pimiento-stuffed olives
- Place the eggs in a large saucepan, add enough cold water to reach 2 in. above submerged eggs, and bring to a boil. Remove from heat, cover the saucepan and let stand for 12 minutes.
- Meanwhile, in a small bowl, whisk together the sour cream, taco sauce and chili powder. Place in a pastry bag fitted with a fine writing tip.
- In a second small bowl, mash the avocado with the lemon juice and 1/4 tsp each salt and pepper. Transfer to a resealable plastic bag and cut off the tip to create a 1/2-in. opening.
- Drain the eggs and return them to the saucepan. Gently shake the saucepan to crack the eggs all over. Run under cold water to cool, then peel the eggs. Cut the eggs in half lengthwise. Remove the yolks and save for another use.
- Using the sour cream mixture, pipe thin squiggly lines on each egg white half so they resemble bloodshot eyes. Pipe the avocado mixture into each white and place a slice of olive on top.
- 2 can lowfat refried black or pinto beans
- ¼ c. Chopped cilantro
- 2 tbsp. lime juice
- 1 tbsp. hot Mexican chili powder
- 1 tsp. minced garlic
- 3 large plum tomatoes
- 1½ c. thick and chunky salsa
- 1 c. shredded Mexican cheese blend
- 4 ripe Hass avocados
- 3 tbsp. lime juice
- 2 tbsp. minced red onion
- 2 large jalapeno chiles
- 1 tsp. salt
- 1 c. reduced fat sour cream
- Decoration: a clean plastic toy spider
- Serve with: blue, yellow, red corn tortilla chips
- Make Bean Layer: Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.
- Make Middle Layer: Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.
- Make Guacamole Layer: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.
- Make Web: Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.
- 1 large egg yolk
- Wilton Red Icing Color
- 1 package frozen puff pastry
- You will need: Wilton hand-shaped cookie cutter
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- 3 c. chicken broth
- 2 package frozen mixed vegetables
- 3 c. shredded roasted or rotisserie chicken
- 1 tbsp. garlic salt
- Pepper to taste
- To make Crawling Hands: Heat oven to 400°F. Line two baking sheets with parchment paper. Whisk egg yolk and 2 drops red icing color in a small cup until blended; set aside.
- Roll out one sheet of puff pastry dough on a lightly floured surface. Using cutter, cut out 6 hands. Place on prepared baking sheet. Using a small paintbrush, paint egg yolk mixture onto tips of fingers to resemble fingernails.
- Bake pastry 15 minutes or until golden. Remove to wire rack to cool. Repeat with remaining sheet of puff pastry dough.
- To make Chicken Potpie: Melt butter in a large saucepan over medium heat. Whisk in flour; cook, whisking, until bubbling. Gradually whisk in chicken broth. Stir over medium-high heat until mixture comes to a rapid boil and thickens. Stir in remaining ingredients. Return to a simmer; cook for 4 minutes or until vegetables are tender. Pour mixture into serving bowls and garnish with Crawling Hands.
If you make any of these, or have any recipes of your own that you’d like to share, please tell me in the Comments below!