Tag: fall

Easy Apple-Cran Crisp

Carmen1 Comment

     It is now clear to me that Fall is here to stay. Prepare for scarves, hoodies, and beanies on campus/elsewhere. I wanted to quickly share a really easy recipe for those still with some apples hanging around the kitchen from that one time you went apple picking. We have to make room in the fridge for pumpkin everything anyway. While you wait for an updated cookie recipe, here’s some soft-yet-crunchy apple-cranberry crisp! Really, the hardest part is cutting the apples.

Apple Cranberry Crisp, from Better Homes and Gardens
Here’s to recipes turning out the same as their picture!


Ingredients

5 cups thinly-sliced peeled apples
1 cup cranberries(frozen or fresh)
2 tablespoons granulated sugar
1/2 cup quick-cooking rolled oats
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter

Directions

  1. In a large mixing bowl combine apples, cranberries, and granulated sugar. Transfer to a 2-quart square baking dish or a 9-inch pie plate.
  2. In a small bowl combine oats, brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle oat mixture evenly over apple mixture.
  3. Bake in a 375 degree F oven for 30 to 35 minutes or until apples are tender. Serve warm with a dollop of ice cream or whipped cream. Makes 6 servings.

     In other news, the (no longer) new school year has brought a new food blog! I’ve come together with other college bakers/cooks to bring you varying recipes and kitchen adventures. We call it College Bakers’ Collective, and you can find it right here. It’s been really cool getting to see what other college kids, who are just as busy as the next kid, are up to in their kitchens. Come say hi; if you’re waiting for something new from me, there’s a good chance something has already been posted @ CBC. Stay warm, kids!

Apple Fest 2k14

CarmenLeave a comment

     Here’s 25% of the reason I studied abroad in the spring instead of the fall: Ithaca Apple Harvest Festival. Here are all things fall and festive, appl-y, pumpkin-y, yummy, and generally happy.

     On my usual list of things to find are maple cotton candy, kettle corn, a baked good from the Mennonite community, lunch, an apple ice cream sundae from Purity Ice Cream, and, of course, an apple cider doughnut or two. Unfortunately, this year was a bit of a disappointment. First off, Purity Ice Cream wasn’t there this year 😦 I was very upset by this. And maybe the rest of my disappointment came from being at Apple Fest for the fourth year in a row, as well as the construction in the Commons, where the vendors usually stay. But it was a lovely day out of an awfully wet and cold week. I started off with lunch from Star Truck, celebrating their grand opening as Ithaca’s first vegan food truck.

     If you were wondering, I did not in fact know “Star Truck” had an all-vegan menu until I ordered the Mac n’ Chili with cornbread. All things that should have some animal product in it, right? Well I was pleasantly surprised by the mac and “cheese” and the soy proteined chili. The cornbread could definitely have been less dry. But this is saying a lot coming from the last person to sacrifice her meats for beans, and dairy for…other.

     They could do with some remodeling of the truck, but vegan joints beware! There’s a new truck in town and they’re coming to ball.

It may look kinda green, but it filled me right up, and I’m sure it was way healthier for me. And not bad at all.

     Though I went with some hearty food for lunch, I didn’t pass on the opportunity to chat with the server behind “Collegetown Crêpes”. This is another new cart in Ithaca that hangs out by Cornell during the second half of the week for lunch. I think there’s been a law passed recently in town allowing food trucks to slowly come back to the streets. They had been previously prohibited, because politics. Will keep you posted on that one.

     Little Tree Orchard’s good ol’ stand with their good ol’ cider doughnuts. You can’t leave without getting at least one.

     Never forget them. Always worth it. Unless there’s a 30 minute wait, in which case just find them next week at the farmer’s market.

     For the last couple years, I had heard about this one thing that everyone was trying and loving. So I added to my list one more treat. The new go-to apple fest carnival food: pumpkin funnel cake. Consensus: a most poor life choice. I split this with Danielle, and I felt quite awful very soon after. I should have known it was a bad idea when I noted the powdered sugar discolored by the grease seeping through. Not worth it, ya’ll. Sorry.

Pictured: Two pairs of earrings from a couple of the many crafts and artisan booths, kettle corn from a new place because my usual place wasn’t there, some pumpkin whoopie pies.
Not pictured: cold cider.

 Maybe once the Commons is back in action, I will return for round five.

Cookie Graveyard

CarmenLeave a comment

     I must get back into the blogroove while I can on break. To attempt to make up for three months of inactivity, I shall share some cookie etc recipe gems for your entertainment during the dreary month of January.
     In October, I had a free Friday to myself, and of course I opted to spend it in the empty kitchen. Three hours of oven time resulted in brown butter cookies, apple spice cookies and pumpkin muffins! Wooo!
     Why get back into the groove, you ask? Oh, you didn’t…one would assume it to be so I can more successfully keep writing during school for the coming semester. But what you didn’t assume was that I’ll be spending the next semester in the south of France (insert positive exclamation of choice here). So that’s cool. Be on the lookout for the latest url before I leave in two weeks. In the meantime, bake some out of season nummies.

Cinnamon Apple Cookies
Makes around 30 small cookies
From bakeperfectcookies.com

 
Ingredients
¾ cup butter, softened

1 cup sugar

1 ½ cup shredded apples (one very large apple or 2 smallish apples)

1 egg

1 tsp. vanilla

2 ½ cups flour

2 tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

1 cup chopped nuts

2 Tbs. sugar


2 tsp. cinnamon
Preheat the oven to 350F.

In a large bowl cream the sugar and butter.  Once creamed, add the egg followed by the shredded apple.  Stir in the vanilla.

In a separate bowl, mix the baking powder, flour, cinnamon and salt.  Add to the wet batter, one half at a time.  Finally, fold in the nuts.

On a large baking sheet drop a tablespoon size of batter, no more than 12 cookies to a sheet.

Sometimes it is easier to stick the batter in the refrigerator for 30 minutes.  This allows for less sticky measuring and scooping of the dough.

It is essential to bake these cookies for a full 14 minutes.  The tops will be golden.  Mushy-in-the-middle apple cookies are no good!  As long as the tops are a light gold, the cookies are fully done.

While the first batch of cookies are baking, combine the remaining sugar and cinnamon in a small bowl. When the first cookies come out of the oven, sprinkle the tops with the sugar-cinnamon mix.  The warmth of the freshly basked cookies allows the sugar-cinnamon mix to stick. Let the cookies sit for a minute then transfer them to a cooling rack.

Brown Butter Chocolate Chip Cookies

Makes 24 cookies
Inspired by Joy the Baker

2 1/4 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 cup bittersweet chocolate chips

In a medium bowl, whisk together flour, salt and baking soda.  Set aside.
Start by browning the butter.  In a medium skillet, melt butter over medium heat.  Once the butter has melted completely, it will begin to foam and froth as it cooks.  The butter will also crackle and pop.  That’s the water cooking out of the butter.  Swirl the pan occasionally, and keep an eye on the melted butter.  The butter will become very fragrant and brown bits will begin to form at the bottom of the pan.  Once the bits are an amber brown, immediately remove pan from the heat and pour browned butter (bits and all) into a small bowl.  Leaving the butter in the pan will burn it.  Allow butter to cool for 20 minutes.
Wooo photo skills
In a large bowl, add the browned butter to the brown sugar.  Cream until light and fluffy.  Add the vanilla extract and beat until incorporated.
Add the granulated sugar and cream for 2 minutes, until well incorporated.  Add the egg and egg yolk and beat for 1 minute more.

 Add the flour mixture, a third at a time. Use a spatula to fold in chocolate chips.

Chill dough in the fridge for at least 30 minutes.

Place racks in the center and upper third of the oven and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.  Scoop dough by the two tablespoonful onto prepared sheets.  Be sure to leave about 2-inches of space between each cookie.

Bake for 12 to 14 minutes or until cookies are golden brown.  Remove from the oven and allow to rest on the baking sheet for 5 minutes.  Serve warm or allow to cool completely.
Pumpkin Spice Muffins
Makes 12 large muffins
From The Pioneer Woman

1 cup All-purpose Flour

1/2 cup Sugar
2 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
1/2 cup Evaporated Milk (or other milk)
1 whole Egg
1-1/2 teaspoon Vanilla
1/2 cup Golden Raisins (optional)

Preheat oven to 400 degrees. Generously grease a muffin tin.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined

Chocolate always helps

Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.

Preheat the oven to 350F.
In a large bowl cream the sugar and butter.  Once creamed, add the egg followed by the shredded apple.  Stir in the vanilla.
In a separate bowl, mix the baking powder, flour, cinnamon and salt.  Add to the wet batter, one half at a time.  Finally, fold in the nuts.
On a large baking sheet drop a tablespoon size of batter, no more than 12 cookies to a sheet.  Sometimes it is easier to stick the batter in the refrigerator for 30 minutes.  This allows for less sticky measuring and scooping of the dough.
It is essential to bake these cookies for a full 14 minutes.  The tops will be golden.  Mushy-in-the-middle apple cookies are no good!  As long as the tops are a light gold, the cookies are fully done.
While the first batch of cookies are baking, combine the remaining sugar and cinnamon in a small bowl.  When the first cookies come out of the oven, sprinkle the tops with the sugar-cinnamon mix.  The warmth of the freshly basked cookies allows the sugar-cinnamon mix to stick! (yum!)
Let the cookies sit for a minute then transfer them to a cooling rack.
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf
¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf
¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpufdfdfd
¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf
¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf

¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf

¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf

¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf

¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf
¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf

¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf

¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf

¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf

¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf

¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf
¾ cup butter, softened
1 cup white sugar
1 ½ cup shredded apples (one very large apple or 2 smallish apples)
1 egg
1 tsp. vanilla
2 ½ cups flour, white unbleached
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 cup chopped nuts (note: I measure the nuts after I chop them)
2 Tbs. sugar
2 tsp. cinnamon
– See more at: http://bakeperfectcookies.com/how-to-make-cinnamon-apple-cookies/#sthash.YP2H6xlR.dpuf