Desserts

Mom’s Apple Crisp

Published on by carol lou

I cannot believe I have not posted one of my mom’s favorite recipes. It is peak apple season and I had a bag of Granny Smith apples and decided it was the perfect fall day to make Mom’s Apple Crisp. I went to the blog to find her recipe, since I was sure I had shared and posted it previously. Well, to my surprise, I had not posted one of our family favorites. This was a staple growing up and the aroma in the kitchen is amazing when this is baking. My mom was an expert pie maker, but when short on time and looking for a quick to prepare apple recipe, she always made our favorite apple crisp.

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Mom’s Apple Crisp

Servings 6

Ingredients

  • 5 tart apples
  • 1 tablespoon lemon juice
  • 1/2 cup flour
  • 1/2 cup brown sugar, firmly packed
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries (optional)
  • 4 tablespoons butter
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 375 degrees. Lightly butter a 8-inch square baking dish. Pare, core, and thinly slice the apples, arrange in prepared pan. Sprinkle the apples with the lemon juice. Spread the dried cranberries over the apples. Combine the flour, brown sugar, salt, nutmeg and cinnamon. Add the butter and with a fork or pastry blender, combine until the butter is cut into small pieces and the mixture is crumbly. Stir in the walnuts. Spread the crumb topping over the sliced apples. Bake 30 – 35 minutes, or until golden brown and bubbly. Serve warm with ice cream or whipped cream.

Today (August 4, 2020) is National Chocolate Chip Cookie Day!

Published on by carol lou

I could not let this day pass without passing along my Mom’s Chocolate Chip Cookie recipe. I have tried numerous other cookie recipes and we always comment that Mom’s Chocolate Chip Cookie recipe is the best. Warm chocolate chip cookies with a glass of milk – what a treat!

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Make Now/Bake Later Chocolate Chip Cookies

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 1 cup light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 12 oz package semi-sweet chocolate chips

Instructions

  1. Mix flour, baking soda and salt together.  In a mixing bowl, beat butter, shortening and sugars.  Add vanilla and eggs, one at a time.  Mix well.  Add flour mixture and mix until all of the dry ingredients are well incorporated.  Stir in the chocolate chips. Drop batter by 1/4 cup scoops on a parchment lined baking sheet (I use a cookie scoop), lightly flatten each cookie with the back of a spatula, freeze dough for 1 hour.  Remove from freezer and place dough balls in a zip top freezer bag and return to the freezer.

    When you are ready to bake the cookies. Preheat your oven to 375 degrees. Place the amount of cookies you want to bake on a parchment lined baking sheet and let thaw on the baking sheet for 30 minutes prior to baking. Bake the cookies for 10-12 minutes.  Remove from the oven and let the cookies rest on the baking sheet for 3 minutes, Time to enjoy delicious warm chocolate chip cookies.

Butterscotch Pudding with Brown Sugar Glazed Bacon

Published on by carol lou

Every once in awhile, I love to combine two unlikely ingredients. This time it was dessert with the touch of Brown Sugar Glazed Bacon. I have always loved Butterscotch Pudding and this time adding the bacon topping was an especially good addition. Always fun to surprise guests with an unexpected combination.

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Butterscotch Pudding with Brown Sugar Glazed Bacon

Servings 6

Ingredients

  • 4 slices bacon
  • 2 tablespoons brown sugar
  • PUDDING
  • 3/4 cup brown sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup evaporated milk
  • 2 cups milk (I use 1% milk)
  • 3 egg yolks, lightly beaten
  • 3 tablespoons butter
  • 1 1/2 teaspoons vanilla extract
  • whipped cream, for topping

Instructions

  1. Preheat oven to 425 degrees. Line a baking sheet with foil and lay the bacon pieces on the foil. Bake for 10 minutes, remove from the oven and drain the grease. Spread the 2 tablespoons of brown sugar evenly over the bacon, return to the oven and bake an additional 5 minutes or until crisp (watch carefully). Remove bacon from the oven and drain on a paper towel. When cool, finely chop and set aside.

    In a medium saucepan, combine the brown sugar, cornstarch and salt. Whisk in both milks, and cook over medium heat until thickened and bubbly, stir constantly. Continue to cook and stir for 2 more minutes. Remove from the heat, stir a few tablespoons of the hot mixture into the egg yolks to temper the eggs. Then pour the egg yolk mixture into the hot pudding, cook and stir an additional 2 minutes. Remove from the heat and add the butter and vanilla, stir to combine. Cool slightly and then pour into serving dishes. Put plastic wrap directly on the top of the puddings to prevent a skin from forming. (I served mine in small canning jars). Refrigerate at least 2 hours. Just prior to serving – top with whipped cream and brown sugar glazed bacon.

S’mores Ice Cream Sandwiches Dipped in Chocolate Ganache

Published on by carol lou

School’s out for the summer and it is time to think about fun summer food. S’mores always come to mind especially when I smell a fire pit roaring. I thought it might be fun to make ice cream sandwiches that taste like a S’more. I layered graham crackers with marshmallows, toasted them under the broiler, added a scoop of ice cream, topped them with another graham cracker and dipped them in chocolate ganache. For fun I dipped some in assorted sprinkles and a few in crushed salted cashews. These are so easy to make and just the thing for a warm summer night. You can make these ahead and have them ready in the freezer. Especially nice since we are not as likely to venture out as much as we used to and staying home more than we are accustomed to!

One of my taste testers, I think he likes it!
5 from 1 vote
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S’Mores Ice Cream Sandwiches Dipped in Chocolate Ganache

Servings 8

Ingredients

  • 16 2 1/2 inch squares honey graham crackers
  • 80 mini marshmallows
  • 14 oz ice cream (I used assorted flavors of Haagen-Dazs ice cream)
  • 8 oz milk chocolate chips
  • 1/2 cup heavy cream
  • assorted sprinkles

Instructions

  1. Line a baking sheet that will fit in your freezer with foil. Place 8 graham cracker squares on the baking sheet. Place 10 mini marshmallows on each square. Place under the broiler and watch carefully until the marshmallows become golden brown. Remove from the broiler and cool. Remove the ice cream from the freezer and let it soften a bit to make it easier to scoop. Place one scoop of ice cream on each cracker that has the toasted marshmallows on them. Top each scoop with the top cracker. Place in the freezer until the sandwich is frozen and firm. After the sandwiches are frozen – combine the chocolate chips and cream in a microwaveable dish that is large enough to dip the sandwiches in. I used a 2 cup Pyrex measuring cup. Microwave for 30 seconds, stir, microwave for 15 seconds and stir until thick and smooth. Cool slightly. Assembly – have everything prepared because you will need to work quickly. Quickly dip each sandwich in the chocolate ganache, sprinkle with toppings if desired, place on the baking sheet. Return the baking sheet in the freezer. Freeze several hours until hard. Wrap each sandwich individually.

Cooking from My Pantry – Pineapple Cupcakes

Published on by carol lou

I have been trying various methods for delivery and food pick-up to avoid going to the grocery store. Sometimes it is not the easiest thing to do. I ordered all purpose flour and self-rising flour was delivered. I certainly did not want five pounds of self-rising flour. However, as the saying goes “when you have lemons, make lemonade” – so I decided to switch around my pineapple cake recipe and use the self-rising flour instead of mom’s original recipe that uses baking soda. The results were terrific. One of our favorites and during this time of cooking from my pantry, a great recipe substitution was found.

5 from 1 vote
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Pineapple Cupcakes

Servings 20

Ingredients

  • 2 cups self-rising flour
  • 2 cups sugar
  • 2 large eggs, lightly beaten
  • 1 20oz. can crushed pineapple, with juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line muffin tin with 20 cupcake liners. In a mixing bowl combine the flour and sugar, add the eggs, pineapple and vanilla extract. Mix until well blended, scoop into liners (approximately 3 tablespoons per liner). Bake cupcakes for 25 minutes or until a cake tester comes out clean. Cool and frost.

  2. Use can also use all purpose flour instead of the self- rising flour.

    Use 2 cups of all purpose flour and add 2 teaspoons of baking soda in place of the self-rising flour

    Instead of cupcakes this recipe will make one 9 x 13 cake – bake 30 minutes or until a cake tester comes out clean.

5 from 1 vote
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Cream Cheese Frosting

Ingredients

  • 1 8 oz. package cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 2 teaspoons milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Instructions

  1. Beat cream cheese, butter, milk and vanilla a medium size mixing bowl on low speed until smooth. Gradually add powdered sugar, one cup at a time, until frosting is smooth and spreadable.

Baking from My Pantry – Mom’s Chocolate Cake

Published on by carol lou

I keep seeing that many are still looking for eggs and that many markets are out of eggs. That reminded me of my Mom’s one dish Chocolate Cake. Out came my recipe box and there was the recipe, chocolate stains and all. I remember vividly making this cake growing up, she always mixed and baked the cake in the 8 x 8 inch pan. It is extremely easy to make and the results are great. While we are home, it is time to bring back the recipes from years ago when they were always conserving and using what they had in their pantries.

My beloved recipe box – check out the well used recipe card!
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Mom’s Chocolate Cake

Servings 9

Ingredients

  • 1 1/2 cup flour
  • 1 cup sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 1 cup cold water

Instructions

  1. Preheat oven to 350 degrees. Mix the dry ingredients in an 8 x 8 inch cake pan. Make three wells is the dry ingredients – add the oil, vinegar and vanilla in each well. Add water. Stir in the pan until thoroughly incorporated.

    Bake the cake for 30 minutes. Cool completely – frost with your favorite frosting or dust with powdered sugar.

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Mocha Frosting

the perfect frosting for Mom's Chocolate Cake

Ingredients

  • 2 tablespoons butter, softened
  • 2 tablespoons cocoa powder
  • 1 1/2 cup confectioners sugar
  • 1/3 cup brewed coffee

Instructions

  1. Combine all in a mixing bowl (add coffee one tablespoon at a time until desired consistency) and mix on high until light and fluffy. Frosts one 8 x 8 inch cake.

Popovers with Grand Marnier Sauce and Fresh Berries

Published on by carol lou

When I was growing up I definitely remember the wonderful popovers that my mom would always make. They are also one of my favorite recipes to bake. They look spectacular with very little effort. This time I topped mine with a Grand Marnier Sauce and Fresh Berries. Perfect for a brunch or elegant dessert. Drizzle with honey, it you like a bit more sweetness.

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Popovers with Grand Marnier Sauce and Fresh Berries

Servings 6

Ingredients

  • POPOVERS
  • nonstick cooking spray
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon butter, melted
  • 1 cup flour
  • 1/4 teaspoon salt
  • GRAND MARNIER SAUCE
  • 1 1/2 cups sour cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon Grand Marnier liqueur
  • 1 teaspoon finely shredded orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • assorted fresh berries

Instructions

  1. Combine sauce ingredients and stir until well combined. Cover and refrigerate for up to 24 hours to let the flavors blend.

    Spray 6 6-oz. custard cups with non-stick spray. Place cups on a sheet pan. Preheat oven to 400 degrees. In a medium mixing bowl beat milk, eggs, and melted butter until combined. Add flour and salt, beat until smooth. Fill the prepared cups half full with the batter. Bake in the 400 degree oven for 40 minutes or until very firm and golden brown. (Do not open the oven door while the popovers are baking!) Immediately remove from oven, place on small plates, cut open, top with sauce and fresh berries.

    (I noted this recipe makes 6 – however, depending on the size of your custard cups -it might only make 4. The key is to fill the cups 1/2 full.)

Be My Valentine – Chocolate Black Bottom Cupcakes with Chocolate Ganache

Published on by carol lou

Looking for a wonderful chocolate dessert for your Valentine? Chocolate Black Bottom Cupcakes with Chocolate Ganache will put a smile on any Valentine. My mom always made these cupcakes but never topped them with the ganache. I think the ganache is what makes these cupcakes so special. Perfect treat your Valentine(s).

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Chocolate Black Bottom Cupcakes with Chocolate Ganache

Cook Time 30 minutes
Servings 18

Ingredients

  • 4 ounces semi-sweet chocolate
  • 1 cup butter ( I use Kerrygold Irish butter)
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 1/2 cup sugar
  • 1 cup flour
  • FILLING
  • 3 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, beaten
  • dash of salt
  • 3/4 cup semi-sweet chocolate chips
  • GANACHE
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Fill cupcake pan with 18 liners.

    Melt together the butter and 4 ounces of chocolate over medium heat, still until melted. Add vanilla. In a medium mixing bowl with a hand mixer, beat the eggs well. Add sugar and flour. Add the chocolate mixture and beat until fully combined. Fill liners, 2/3 full.

    Mix the cream cheese, sugar, eggs and salt until smooth. Fold in the chocolate chips. Drop by rounded teaspoons on the top center of each cupcake.

    Bake cupcakes for 30 minutes.

    Cool cupcakes.

    In a small saucepan over medium heat, combine the heavy cream and chocolate chips. Stir constantly until smooth. Dip each cupcake in the ganache, cool.

Old-Fashioned Butter Cookies

Published on by carol lou

If I had time to bake only one cookie over the holidays – I would bake Old-Fashioned Butter Cookies!  This recipe is a family favorite and one I remember baking with my mom.  The dough is very easy to roll out, perfect for cut-out cookies.  

 

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Old-Fashioned Butter Cookies

the perfect recipe to use with cookie cutters - perfect for your plate of cookies for Santa!

Servings 5 dozen

Ingredients

  • Cookie Dough
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • Frosting
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla
  • 1 3/4 cups powdered sugar
  • 4 tablespoons milk

Instructions

  1. Sift together flour, baking powder, and salt.  Cream butter.  Gradually add the sugar and cream well.  Stir in the egg, milk and vanilla.  Add dry ingredients gradually and mix well.  Wrap dough in plastic wrap and refrigerate for one hour.  Divide dough into three parts.  Preheat oven to 400 degrees.  Roll our onto floured work surface to 1/4 inch thickness.  Cut with cookie cutters and place on parchment lined baking sheet.  Bake at 400 degrees for 5 - 8 minutes until delicately brown.  Remove cookies to rack to cool.  To prepare frosting, cream together butter, vanilla and powdered sugar.  Add milk and beat until light and fluffy.  I like to drizzle the frosting, so I add a bit more milk for a thinner consistency.  Frost cookies as desired.  I sprinkle my cookies with vanilla sugar after drizzling with the frosting.  Let cookies sit at room temperature until the frosting has hardened.  Store in air tight containers

 

Praline Topped Apple PIe

Published on by carol lou

I have been making my Praline Topped Apple Pie for years.  I remember the time when my children were home from college and one of their college friends thought that the pie was one of those decorative apple plates.  That tells you how beautiful this pie is when finished.  I can also tell you it tastes as good as it looks.  I have a crank apple-peeler slicer corer that I use and it makes preparing this pie very easy.   I also like to use silicone pie crust protectors to prevent the edges from browning too quickly.  I also prefer Granny Smith apples, they are a bit firmer and I think the perfect apple for this pie.  

 

 

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Praline Topped Apple Pie

Servings 8

Ingredients

  • 2 pie crusts for double crust pie
  • Apple Filling
  • 6 medium apples, peeled, cored and sliced
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoon butter
  • Topping
  • 1/4 cup butter
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons half and half
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 425 degrees. Line a 9-inch pie plate with the bottom crust.  In a medium bowl, combine the apples, sugar, flour, cinnamon and salt.  Mix well and carefully sppon into the crust-lined pan. Dot with the 2 tablespoons of butter.  Top with the second crust, seal edges and flute.  Cut slits in several places in the top crust.  Bake at 425 degrees for 35 to 45 minutes until the crust is golden brown.  Cover the edges to prevent excessive browning. Prepare the topping prior to the pie coming out of the oven  To make the topping - in a small saucepan, melt the butter, add the brown sugar, half and half and pecans.  Slowly bring to a bowl, then remove from heat.  Remove the pie from the oven after it is golden brown and place on a baking sheet.  Spread the topping over the pie and return to the oven; bake an additional 2 - 3 minutes until topping bubbles.  Cool pie at least one hour prior to serving.