Apple Crisp

Hmmm... autumn arrives delivering its gorgeous selections of apples. Once trip to the orchard, so many varieties. My favorite is Honey Crisp. It's the perfect apple for me to cook, bake, munch on...

Here's a simple favorite that's a winner every time...

Apple Crisp
Apples:

• 4-5 apples, skinned, cored, sliced
• 1 lemon
• dash of nutmeg
• 2-3 TBSp sugar

Crisp:

• 1/2 c rolled oats
• 1/2 c packed, brown sugar
• 1/4 c ap flour
• 1/2 tsp cinnamon
• 1/4 c butter

Preheat oven to 375 degrees F.
Mix the first 4 items together (apples) & pour into a 2qt baking dish; set aside.

 

For the crisp, using a pastry blender (see picture) or a fork/knife, blend together the 5 crisp ingredients; Sprinkle them over the apple slices in the baking dish. 

Bake for 30-35 minutes. Serve warm or room temperature alone or over vanilla ice cream.

Enjoy!
<3 Lishie

Apple Cinnamon Iced Water

My hubby saw this on Facebook & suggested we try it. It's refreshing & we love cinnamon. I don't prescribe to use it as a detox or "Metabolism Boosting Drink" but a lovely alternative to plain water.

Longer the apples & cinnamon seep, the deeper the flavor.

<3 Lishie

The Original Day Spa Apple Cinnamon Water Recipe:

• 1 Apple thinly sliced, I like Fuji but pick your favorite 

• 1 Cinnamon Stick

Drop apple slices in the bottom of the pitcher (save a few to drop in your glass later) & then the cinnamon stick, cover with ice water. Place in the fridge for 1 hour before serving.
LASTS FOR 24 HOURS IN THE FRIDGE.

Sour Cream Cinnamon Coffeecake

This is a delightful snack cake for when you want just that perfect, tender piece of cakeage to go with your afternoon drink. Look at that cinnamon-y streusel. I brought it into work for yet another celebration.

<3 Lishie

Sour Cream Cinnamon Coffeecake 

fromKing Arthur Flour

Cake:

1/2 c (4 ounces) butter

1 c (7 ounces) sugar

2 large eggs

2 c All-Purpose Flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 c sour cream

Topping:

1/2 c sugar

2 tsp ground cinnamon

2 tsp vanilla

Cream together the butter, sugar, & eggs. In a separate bowl, mix together the flour, baking powder, baking soda & salt. Add the flour mixture to the butter mixture alternately with the sour cream, stirring after each addition.

Grease & flour a regular-sized (9 1/2-inch) tube pan or bundt-style pan, or a 9 x 9-inch pan. Spread half the batter in the pan, & sprinkle with half the topping mixture. Repeat with remaining batter & topping.

Bake the coffeecake in a preheated 350°F oven for 25 to 30 minutes, or until the cake tests done. Cool it for 10 to 15 minutes, then remove it from the pan. (If you've baked it in a 9 x 9-inch pan, just serve it right from the pan.) Place the cake right-side-up (topping up) on a plate to serve.

Yield: about 12 generous servings.

"Fossilized" Cinnamon Sugar Cookies

 

So my son Gabriel just turned 4 & we had a big dinosaur party. The kids all became LittleOsauruses & had a great time. One of the treats I made were these cookies. They were a hit! Here's how I made them...

Besides the itemized baking list below, you'll need a plastic dinosaur with rather large feet. Give him a dishwash-detergent bath in the sink first...

Cinnamon Sugar Cookies
adapted from Taste of Home

• 1 c butter, softened
• 1 c sugar
• 1 c confectioners' sugar
• 1 c vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 4-1/3 c a-p flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp ground cinnamon + a little more to "sprinkle"

In a large bowl, cream the butter, sugars & oil. Add eggs & vanilla; mix well. Add flour, salt, baking soda, cream of tartar & cinnamon. Cover & refrigerated for 3 hours or until easy to handle.

Roll into 1" balls. Place on greased baking sheets; (normally, at this point, you would flatten with the bottom of a glass dipped in sugar. However, to make the "fossils", I...) Here's where that plastic dinosaur's roll comes in... STAMP the the 1" ball down with the dino's foot. Bake at 375° for about 5 minutes, take the sheet of cookies out & STAMP them again with the dino's foot. Sprinkle with a little cinnamon. Bake at 375° for 5-7 more minutes or browned a little. 

<3 Lishie 
Gabriel's mom

Side Dish recipe swap ~ Roasted Spiced Squash

I love, love, love these recipe swaps! And I love, love, love squash! The two together- wonderful!!! This one entailed side dishes. And this one was so good!!! According to Coleen, the The Redhead baker, she made it on Thanksgiving, but forgot to snap a picture, so she didn't get to blog it. But, she says her non-veggie-eating brother even liked it.And I am not surprised! This is loaded with yumminess. It's no secret, I don't like Rachael Ray's recipes, moreso because usually something about them doesn't mesh- the time allotment or amounts, etc. Well, the only thing I didn't listen to here was RR's advice about spice clumping... I love little clumps of brown sugar & left them! YUM.

For my part, I gave the swapee a choice between: Patatas Bravas or a veg (minus the sausage): Brussels Sprouts with Pancetta & Apple Chicken Sausage

Let's see what was chosen! Thank you, as always, to Sarah at A Taste of Home Cooking for hosting!!!

<3 Lishie

Roasted Spiced Squash
slightly adapted from Rachael Ray Magazine

•     2 TBSp extra virgin olive oil, plus more if needed ('twas!)
•     1TBSp brown sugar
•     1/2 tsp ground cinnamon
•     1/2 tsp smoked paprika
•     sea salt
•     3 lbs butternut squash - peeled, seeded & cut into 3/4" cubes (about 8 c)

    Preheat the oven to 425 degrees. In a small bowl, mix 2 TBSp extra virgin olive oil, the brown sugar, cinnamon, paprika & 1 tsp salt. Divide the squash between 2 large rimmed baking sheets. Drizzle the spice mixture evenly over the squash; toss to coat. (The squash should be lightly coated. If the spices are clumping up, add a little more oil & toss again.) Spread the squash out in an even layer; bake until the edges are browned, rotating the pans halfway through cooking, about 20 minutes.
    Transfer the squash to a serving dish.

Breakfast Swap ~ Homemade Cinnamon Rolls

So exciting!!! I love swaps & I love breakfast. I got a sweet breakfast assigned to me from Amy's Kitchen Creations: Homemade Caramel Rolls. Mine turned out to be more cinnamon than caramel so I made a quick cream cheese frosting. OMGoodness, so tasty!!! And like Amy's, mine were not uniform nor were they rolled tight enough (see photo). But WHO CARES? They were DELISH!!! It was the perfect Sunday breakfast treat. I have had Amy's blog before & was thrilled to get it again! Thank you so much, Amy!!! And thank you to Sarah at A Taste of Home Cooking for putting this swap together as always.

Amy gave the link where she got the recipe: Food .com

Mom's Caramel Rolls

• 2 cups warm water ( not hot)
• 2 (1/4 ounce) package yeast ( 2 T bulk)
• 1/2 cup sugar
• 2 teaspoons salt
• 4 tablespoons butter ( let sit out until soft)
• 1 eggs
• 6 1/2 cups flour
• cinnamon-sugar mixture

Topping

• 1 1/2 cups brown sugar
• 3/4 cup butter
• 3 tablespoons water

1. Mix water and yeast and wait 5 minutes.
2. Stir in sugar, salt and 2 cups of flour.
3. Add egg and butter and mix.
4. Stir in rest of flour by hand, if dough is still sticky add just enough to make it not sticky anymore.
5. Let raise until dough is double in size.
6. Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
7. Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
8. Roll dough from the long side, it should look like a log.
9. Cut into 1 inch pieces.
10. Should be 18 pieces.

11. Place brown sugar and butter into microwave dish and heat until butter is just melted; stir well.
12. Stir in 3 T water.
13. Divide mixture into 3 pans (8-inch cake pans).
14. Place 6 pieces in each pan.
15. Let raise for about 45 minutes.
16. Bake for 20 minutes in a 325°F oven.
17. When you take out of oven, turn each pan of rolls over on a plate, otherwise you will have a hard time getting them out when they cool.
18. If you can, let them cool slightly and enjoy them when they are still warm.

And if you'd also like to make the cream cheese frosting, here's my input:

Cream Cheese Frosting

• 4 oz cream cheese, room temp
• 1/4 c butter, room temp
• 1 1/2 c powdered sugar
• 1 1/2 tsp milk
• 1/2 tsp vanilla

Combine all of the ingredients together, pour over rolls.

Cinnamon Twists

My mom-in-law loves cooking as much as I do & one of my Christmas presents this year was a new cookbook that she liked for me. I went page-by-page through it & stopped short at these cookies. They had me at cinnamon... There really is nothing like the scent of cinnamon wafting through the house in the winter... Well, now, after making them, the scent of the cream cheese-butter dough is so good too! These take some time & are more intricate than your normal refrigerator cookie but they are worth it. Don't get too hung up on making the twists perfect; I didn't ;) And they tasted delish!

Happy new year all!
<3 Lishie


Cinnamon Twists
adapted from Good Housekeeping 
"A Very Merry Christmas" Cookbook

• 8 oz. cream cheese
• 1 c butter, room temperature
• 2&1/2 c AP Flour
• 3/4 c walnuts
• 1 c sugar
• 2 tsp ground cinnamon
• 1 large egg, beaten

In a large bowl,  beat cream cheese & butter together at low speed until blended (scraping down the sides). Increase speed to high & beat about another 2 minutes, until light & creamy. With mixer at low, gradually add in the flour.


Place dough onto a lightly floured sheet of plastic wrap, hand-shaped into a 9"x9" square. Refrigerate 2 hours or until firm.


In a food processor, chop walnuts with 1/4 c of the sugar until finely ground. In a small bowl, combine the walnut mixture with the with the cinnamon & remaining 3/4 c sugar until all are well blended; set aside.


Preheat oven to 400 degrees F. Line a large cookie sheet with parchment paper. On a lightly floured, cold, pastry board (or granite/quartz countertop), roll out the chilled dough using a rolling pin into a 11"x10&1/2" rectangle. With a pastry brush, brush some beaten egg over the top of the dough, then sprinkle half of the walnut/cinnamon mixture. Gently press walnut mixture into the dough. Flip over the dough, brush other side with egg & sprinkle, then press remaining walnut/cinnamon mixture into the dough. 


Cut dough length-wise into three, 3&1/2" wide bars, then cross-wise into 1/2" wide strips. to make Sixty-Six, 3&1/2"x1/2" strips. Twist each strip twice, then place, 1" apart onto parchment-lined cookie sheet. 


Bake twists 15-17 minutes until lightly browned. With a wide spatula, carefully loosen twists from the cookie sheet & then transfer to a wire rack to cool. Repeat with any remaining strips.

Mini~Pumpkin Pies

• I have the most insignificant, smallest dilemma around the holidays I can imagine having: No one but me loves pumpkin. So I always end up baking everything else (I made my rustic apple turnovers  for my pop-in-law) for everyone else but I am left wanting pumpkin pie! I know, boohoo on me ;) But I figured out what to do this year- make a few mini pies for ME! 
• Mini~Pumpkin Pies

• 1/4 c sugar 
• 1/2 tsp cinnamon 
• 1/4 tsp salt 
• 1/4 tsp nutmeg 
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 can (6 oz) evaporated milk
• 1 unbaked pie crust

• • Preheat oven to 400° F.

    
    

    Mix together sugar, cinnamon, salt & nutmeg in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar~spice mixture. Gradually stir in evaporated milk.

    
    

    Cut the pie crust into 6 large muffin~sized circles. Use the excess to make little shapes for on top of the mini-pies (like the leaves pictured). Fit the individual circles into a large muffin tin (I used my muffin~top tin).

    
    

    Bake in 400° F oven for 10 minutes. Reduce temperature to 300° F; bake for 10 to 15 minutes more, until the custard seems set (not jiggly). Cool on wire rack for 2 hours. Serve immediately or refrigerate. 

    
    

    If you love mini~pies, try these: delicious mini~apple pies too!

    
    

    I hope everyone had as wonderful a Thanksgiving as I did. Happy Black Friday to all! Or as I am calling it, Frog~day!!! "...It's Time To Play The Music, It's Time To Light The Lights... " :) The Muppets!

    
    

    <3 Lishie
    
    
    
    
    
    
    
    
    
    
    
    

See my signature gap~toothed bite?

Mini Cinnamon~Walnut Pinwheels

These are great minis to make & take... the prep & cooking are pretty much 20-25 minutes start to finish. How? Well I've spoken of my cinnamon obsession before... Well, I had another tin of that wonderful Pillsbury Crescent dough & went to work (easy~peasy labor, really). 


All you need for these Mini Cinnamon~Walnut Pinwheels
is:

• 3 TBSp Sugar
• 1/4 tsp Cinnamon
• 1/4 cup crushed Walnuts
• 1 canister of Crescent Rolls (pop!)

Pre-heat oven to 375 degrees. Spray or line a baking sheet with parchment paper, set aside. 


Combine the first 3 items together in a small bowl.


Pop open the crescent dough & roll it out. Pull it apart into 4 rectangles. On each rectangle, spread the cinnamon mixture completely over the top. Take 1 rectangle & carefully roll it up, tucking in any sugar/nuts trying to escape (can't have that, can we?!)... Do the same with the other 3. 


Slice the rolled dough into 4 pieces each rectangle. You will get 16 rolled pieces total. Lay them on the baking sheet. Bake for 12-15 minutes, until the pinwheels are browned on the edges but not burnt. 


ENJOY!


<3 Lishie
*Lishie Tip: Top them with icing or cream cheese frosting to make the pinwheels even better!

Cinnamon-Sugar Knots

I love cinnamon. So much so, that sometimes I think I inhale way too much. Can it be? I don't think so. But the scent is so alluring & the taste... utterly yummy. We went to the mall this past weekend (something that rarely happens) but every time, the smell of Auntie Ann's Pretzels... Mmmmmm... it hits me &.I.need.to.have a cinnamon-sugar one. OK, need is a strong word but I do always get one!


Besides the instant gratification of that sweet, spice, the scent also brings me back. The very first thing I baked in 7th Grade Home Ec were these Cinnamon-Sugar Knots. And it was momentous. As we are all at the beginning of the school year, I hope teachers realize the impact they can have on their students! Mrs. Steadman apparently left a great, lasting impression! The first day of class, we all sat down at the tables-that-were-also-desks with our index cards we were asked to buy as school supplies (for recipes, naturally). We all thought, "hmmm, wonder when we'll get to cook? No way it'll be the first day." AND, lo & behold, Mrs. S. had us break into 4 groups, one per kitchennette... And we made these Cinnamon-Sugar Knots:


Cinnamon-Sugar Knots

• 1/2 stick unsalted Butter
• 1/2 cup Sugar
• 1 tsp Cinnamon
• 1 canister Pillsbury Crescent Rolls

Preheat oven to 375 degrees (same as on roll canister)

Melt the butter. Back in Home Ec, we did it old school- on the stove, in a pan. But now, I'd nuke it!

Mix the sugar & cinnamon in a small bowl.

Pop open the canister of crescent rolls (Fun in & of itself!) Take off the "Box Top For Education" to donate!!! (If you need a place- send them to ME, please!)

1) Divide them into the demarcated 8 rolls. Take one in between your palms & roll it into a snake-form. Then "tie" it into a knot shape!

2) Dip the knot into the melted, cooled butter... 

3) Then immerse it into the cinnamon-sugar mix. 

4) Place on a baking sheet. Repeat with the 7 other delineated dough triangles.

Bake for 10-12 minutes or until they are golden brown on top.

This one, little, easy peasy recipe did wonders! It was FUN, delicious, EASY, interactive, had a bit of a cooking lesson & that scent... ahhh~ Mrs. Steadman was brilliant! Plus this was just the beginning...

<3 Lishie

P.S.~ These are great for a small, home bridal shower... "tying the knot".

Confetti Waffles & Cinnamon Honey Herbed Butter

So I am going to admit this again... yes, I am. Last night, I, Lishie, watched the original Gene Wilder (who I adore) Willy Wonka & the Chocolate Factory for the FIRST time. I agree, odd, but I just had not seen it. My sister Perrie is over so we had giggle time & movie time. She watched this with me then went on to watch some weird cult horror film with my hubby.

This morning, my sister wanted waffles & inspired by the movie, I decided to make confetti waffles:

Confetti Waffles

• 1 & 3/4 cup AP Flour
• 2 TBSp Sugar
• 1 TBSp Baking Powder
• 1/4 tsp Salt
• 2 Eggs
• 1 & 3/4 cup Milk (I use Skim)
• 1/2 cup Canola Oil
• 1 tsp Vanilla
• 2 TBSp RAINBOW SPRINKLES

In a medium bowl stir together flour, sugar, baking powder, & salt. Make a well in center of flour mixture- in other words, push all of the flour mix to the sides of the bowl creating a “hole” in the middle. Set aside.

In another medium bowl beat eggs slightly; stir in milk, oil, & vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy) then fold in the Sprinkles.

Pour 1 to 2 ice cream scoops of batter onto of a preheated, lightly cooking aprayed waffle baker. Close lid quickly; do not open until done!!!

Follow your waffle maker instructions- mine beeps when the waffle is finished cooking. Carefully lift the waffle (from its edge) from the hot iron with a heat resistant, silicone spatula.

To make the waffles extra special, I made an herbed butter to spread on (shaped as hearts- just mold the mixed butter into a cookie cutter then refrigerate until set.) I LOVE herbed butters... FOr breakfast spreads, for steaks, dinner, etc. They can really transform a meal into something magical.  

Cinnamon Honey Herbed Butter 

• 1/2 Stick Butter
• 1 tsp Cinnamon
• 1 TBSp Honey

Mix all 3 ingredients together in a small bowl. Re-refrigerate to set. Serve! 

Ohhhh don't forget to enter my Melissa & Doug Toy GIVEAWAY!

French Toast

 French Toast reminds me of college... Early morning (I mean the wee hours of the morning) breakfasts in the East Village at Veselka (yum, go for brunch!) or Odessa. We'd order French toast Challah. (Challah is an egg bread). It was so delicious & perfect.

The other morning I only had plain white bread so I spruced it up by making French Toast. Another easy breakfast that tastes & sounds more special & harder than the effort it truly takes to make it!

French Toast

• 1 egg
• 2-3 TBSp Milk
• Dollup of Vanilla
• Pinch of Cinnamon
• pat of Butter (1 TBSp)
• 2 pieces of bread, challah or brioche preferred, white or wheat perfectly fine
• Maple Syrup, to top

In a shallow bowl, scramble the egg & whisk it together with the milk, vanilla & cinnamon. 


Turn the griddle or non-stick pan on Medium-High heat & melt the butter. When the butter is melted... Quickly dip one piece of bread into the egg mixture, both sides, then place onto the griddle. When the edges begin to brown, flip the piece over. Do the same with the second piece of bread. 


Serve warm with a sprinkle of cinnamon or confectioner's sugar, & a dash of maple syrup.


Serves 1.  Just multiply the ingredient  amounts times the the number of people you are serving.