Tuesday, September 22, 2015

Caramel Apple Crisp

To celebrate today's perfect Fallish weather I made my man's favorite dessert. I don't make it nearly enough, mostly because it's a pain to peel & chop all the apples. 
Some day I'll buy myself this handy apple tool. I have borrowed it from my neighbor before and it is amazing and works way better than other brands.
It's probably about the only kitchen tool I don't own. 
I have a problem. 
There are worse problems. 

Caramel Apple Crisp


Apple filling:
12 lg granny smith apples peeled, cored and sliced
juice from 2 lemons 
1 c sugar
1 c flour
2 t cinnamon
Oat crumble:
2 c flour
2 c whole oats
2 c brown sugar
1/2 c sugar
2 t cinnamon
1 1/2 c butter, softened

1 bag Kraft caramel bits
*1/2 c chopped walnuts
Peel, core and slice apples and toss with lemon juice.
Stir apples together with sugar, flour & cinnamon; set aside.
Combine the flour, oats, br sugar, sugar & cinnamon.
Cut butter into mixture until crumbly.
Press half of the crumb mixture into the bottom of a 15x10x2 inch buttered baking dish.
Add the apples.
Sprinkle caramel bits over apples & then remaining crumb mixture on top.
Bake at 350º for 45 to 50 minutes or until apples are tender and caramel sauce begins to bubble. 

Try to wait until it cools before eating.
Top it off with vanilla ice cream...because you've been good.
*Chopped walnuts may be added to the top crumble if you wish.

Monday, February 16, 2015

Blackberry Almond Swirls

Finally getting around to posting Cookie of the Month Club recipes.
You can find January's Healthy Breakfast Cookie recipe on this earlier post.
http://gmabskitchen.blogspot.com/2013/12/healthy-breakfast-cookies.html which might happen a few times this year since I'm baking most of my favorite cookie recipes for the club.
But February's Blackberry Almond Swirls was a new recipe I found and couldn't wait to try. 
It was quite easy and equally tasty.
I wasn't able to get a great picture even with my impressive iPhoto skills. 
I should take a photography class...in my spare time.

Blackberry Almond Swirls
1/2 c butter, softened
3/4 c sugar
1 egg
1/2 t almond extract
1/2 t vanilla
1 3/4 c flour
1 t baking powder
1/4 t salt
blackberry jam
sugar crystals 
Beat butter and sugar until light and fluffy, 3-5 minutes.
Add egg and flavorings. 
Gradually add dry ingredients, mixing just until blended.
Roll out dough to a rectangle about 12 inches by 8 inches, 1/4-inch thickness.
Spread about 1/3 cup of jam within 2 inches of edges.
Roll up dough from long side into a tight log.
Wrap dough log in plastic wrap and refrigerate at least 4 hours.
Slice cookie log 1/4 inch thick for each cookie.
Place on parchment paper lined cookie sheet and bake at 350º for 13-15 minutes.
Remove from oven and sprinkle with sugar.
Let cookies cool on pan for a couple minutes then transfer to wire rack to cool completely.

Packaging the monthly cookies for club members is kinda my favorite part.

Friday, January 16, 2015

Cookie of the Month Club

It was recently pointed out, by my non-facebooking friend, that I had not posted the Cookie of the Month Club list.
Oops, sorry! I blame exhaustion from all that Christmas baking!
Things work about the same as the beloved Dessert of the Month Club from last year only just cookies this year.
Cookies mail better and everything tastes better when in arrives in one piece!
Just let me know by email: rizza1@cox.net or 
Facebook message: https://www.facebook.com/gmabskitchen if you'd like to order a dozen or more cookies. They cost $15/dozen or $20 for delivery. 
I like to have about a week's notice for monthly orders and you can still order or gift a yearly membership for $165 or $225 for delivery year round. (you get one month free when choosing the yearly membership)
That's a better deal than you get from the girl scouts!

Friday, January 2, 2015

Cranberry-Jalapeño Salsa

This is the salsa we make as soon as cranberries appear during the fall at the grocery stores here. I only hope you can still find them in stock because you MUST make this. It is delicious. Spicy and sweet and tangy all in the same bite.
It's almost worth moving to Maine for unlimited cranberries...almost!

Cranberry-Jalapeño Salsa
1 (12oz) pkg fresh cranberries
2/3 c sugar
1/4 c chopped red onion
1 chopped whole jalapeño pepper (seeds & all)
1 small green bell pepper, chopped
1 (8oz) can crushed pineapple, drained
1/2 t salt
1/3 c chopped fresh cilantro
tortilla chips
Lime wedges
Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add onion, jalapeño and green pepper, pineapple, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.

Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.

Thursday, January 1, 2015

Blackberry Cheesecake Bars ~ with Oreo Crust

It's the New Year and while other blogs are posting salad recipes and the newest paleo diet you can count on finding sweets here.
I enjoy salad as much as the next herbivore but nothing beats ending a meal with dessert. 
Traditional cheesecake, baked in a springform pan, sometimes feels like a challenging endeavor. These cheesecake bars are baked in a square baking pan, making them easier to bake and serve. 
They are also versatile as you can use any jam to your liking.
I have used raspberry and blackberry jam, both are quite yummy!
Enjoy & Happy New Year!!

Blackberry Cheesecake Bars with Oreo Crust
12 Oreo Cookies, finely crushed
2 T butter, melted
16 oz cream cheese, softened
1 c sugar
1/4 c heavy cream
3 eggs
3 t vanilla bean paste (or pure vanilla)
1/4 c blackberry (or other flavor) jam
Line a 8x8" square baking pan with enough foil to hang over edges.
Combine Oreo crumbs and melted butter, press into bottom of baking pan.
Beat together cream cheese and sugar until smooth. 
Add cream, eggs and vanilla.
Pour filling over crust.
Bake at 375° for 30-40 minutes, until the filling is set but still soft in the middle.
Heat jam in microwave for about 15 seconds and spread on baked bars.
Refrigerate for 4 hours before cutting.
To serve; lift foil lined cheesecake from pan and peel back foil, slice into squares.