Recently, I’ve been inundated with a lifetime supply of apples. Not only do we buy them every weekend at the farmer’s market, people are giving them to us left, right and centre and there is also a scraggly little tree in our new backyard sporting several dozen tiny, hard-as-rock mystery apples. After piling them all up on the countertop, I realized there was no way around it, I had to bake something. Sure, I could make most of it into my famous apple butter, which I will eventually, but I need something a little fancier. Something to bring out that fall flavour, and entice the mister into digging right in there with me. He’s more of a salty flavours kind of guy, so it takes a pretty outrageous dessert to strike his fancy.
We’ve all seen Carrot cake flavoured everything, from ice cream to yogurt and cookies to muffins, etc. But have you ever seen Apple Cake cookies? That’s what I thought.
The creative juices were flowing the other night, in the Guilty Kitchen! What’s a delicious fall inspired cake without cream cheese frosting to go with it? And so, Brown Butter Spiced Apple Cake Sandwich Cookies were born! Confusing title? I know, but what else could describe these wonderful little spicy bombs of moist apple goodness, smothered in a light cream cheese frosting? Delicious and so simple. The brown butter really brings out the flavours and ties the whole thing together (and just plain and simple makes everything better), so don’t leave it out!
Brown Butter Apple Spice Cookies
Yield: 6 sandwich cookies or 12 plain cookies
Prep Time: 20 minutes
Cooking Time: 20 minutes
1/2 cup salted butter
1/2 cup dark brown sugar, packed
1/2 cup, granulated sugar
1 egg
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp fresh nutmeg, grated
1/4 tsp. ground ginger
1 cup quick cooking oats
2 large apples, peeled, cored and shredded or diced
3/4 cup toasted pecan pieces **
1. In small saucepan on medium high heat, melt butter. Swirl (do not stir!) the butter every so often, until it becomes a darker shade and begins to get a bit foamy. Remove from heat and set aside.
2. In large bowl, stir together sugars and all other dry ingredients.
3. In separate bowl, whisk together egg and vanilla. Slowly add butter to egg mixture while whisking.
4. Stir egg/butter mix into dry ingredients. Stir in apple and pecans.
5. Cover and chill for at least 1 hour or over night.
6. Using an ice cream scoop, scoop out, level off and place cake batter 2 inches apart on a parchment lined baking tray.
7. Bake in 350°F oven for 15-20 minutes.
** To toast pecans: Chop pecan halves into small pieces (about 5mm or 1/8″). Place on cookie sheet and bake for about 5 minutes at 425°F OR In a small, heavy bottomed pan set to high heat, swirl nuts for about 5 minutes or until browned.
Cream Cheese Frosting
4 oz Cream Cheese (Light okay, no fat not okay), room temperature
1/2 cup powdered sugar
1/4 cup salted butter, room temperature
1 tsp vanilla
1. Whisk together until thick and completely combined. Cover and chill until needed.
To assemble your Cookie Sandwiches, simply put a dollop of chilled frosting onto a chilled cookie and sandwich another cookie right on top. Divine!
As we didn’t want to polish off what is essentially a small cake with frosting, we decided to put the rest of the finished sandwiches in the freezer.
Now I know it’s starting to get cold out and who wants frozen treats? I do. Sitting next to the fire eating these is simply heaven. Please do this one thing for me. Don’t eat them all at once, okay? Have some will power and put them in the freezer long enough to be frozen. You will not regret it, I promise.
Have you ever been to a restaurant that evokes that certain kind of emotional response? The atmosphere is rustic and charming, the food simple yet elegant. The smells and sounds are what draw you in, but the real anchor is waiting at the table. That is what Merridale Cidery in The Cowichan Valley does to me.
My husband and I, our son and a couple friends and their daughter all gathered for a fall meal there a week or so back. Set out in the rural landscape of the Cobble Hill area on Vancouver Island, Merridale Cidery features a fantastic Bistro, La Pommeraie (The Apple Orchard). Like many restaurants in this area (and around the nation, presumably), they use mostly local, in season food. Supporting local farmers is a mantra of sorts, and it is being taken up by chefs across the globe. Not only does it add an intense freshness to the meal, but it brings you closer to your food. Merely a generation ago, people were so far removed from their food sources, that a lot of people had no idea how meat was processed. Even now, this a truth far too often quoted in the media. You won’t often find me going out for dinner, as we live miles away from most restaurants, but when we do, this is the style of venue we choose.
Merridale has been around for for 9 years, and started out with just two people, Janet Docherty and Rick Pipes. Acquiring the property in 2000, they built it up into an established cidery and also make North America’s best Calvados-style brandy. Tasting like sweet apple cider on the first note and finishing up like smooth apple pie and butter. We always pick up a bottle whenever we make a stop here.
My husband and I arrived at that transitional hour of the evening, when the sun begins it’s slow descent into the horizon. The sun was perfect for photography and added a certain flavour to the already mellow feeling of being on an apple orchard, in the middle of an island, seemingly, adrift on the Pacific Ocean on the West Coast of British Columbia.
We started with some freshly baked bread (from the outdoor stone oven) with marinara dipping sauce, and waited for our friends to arrive.We also ordered a liter of their Traditional Cider to share.
Entertainment was provided by a very skilled guitarist and vocalist, Eric Harper. All I have to say is his renditions of a certain Leonard Cohen song (Hallelujah), led me straight to his card table to purchase a CD. Amazing, only adding to the layers of evocative emotions already playing out that evening.
We happened to have come on the last Sunday Night pizza night of the year. This is Canada, things close during the fall and winter, especially outdoor venues. So we were happy to dig into what was on offer that night. Although, we didn’t really have a choice, as that was all that was on offer.
We started with a salad of fresh greens for 4 to share, which arrived surrounded in delicious gooey, cheese bread. Simple and yet there was a complexity to the tastes in this dish that made me wish it was the main attraction. It might have been the apple cider vinaigrette or the fresh picked greens and tomatoes, but either way it was a fantastic start to our meal.
Next we had to decide on the main event. There were four pizzas on offer, so we decided to order one of each. Seafood with Brie, Sausage and banana peppers with caramelized onions, Vegetarian and a Pesto Pollo.
All their pizzas and breads are baked outside in the wood fired oven. I’m a big fan of wood fired ovens, the taste and texture they give to breads is astounding.
Our pizzas were delicious, the cider, a local treasure and the desserts (apple pie) were to die for. I took pictures, but had imbibed a bit too much and the manual focus on my new lens would not cooperate with me, you’ll just have to imagine it for yourselves.
As the sun finally slipped beneath the distant hills, we were all left with full tummies and wonderful memories. Nestled in the rural landscape of the Pacific Northwest, this little treasure of a restaurant begs to be visited. If you live around here and haven’t made the journey yet, you are surely missing out on one of the Island’s best.
I’ll be the first one to admit that I’m not a big fan of cold weather. Which is strange really. I’m one of those women who needs it to be cool to sleep (you know the ones. The husband wants it to be warm, but the wife doesn’t. Someone always suffers. Well, it isn’t me). I always have one foot splayed out of the side of the bed, lurking there in the dark depths of night, floating silently as my very own “thermometer.”
I used to work in a wholesale lumber yard. I was in the office, yes, but we had single pane windows looking out into the warehouse and the door was always being held open by some dirty, sawdust covered cabinet maker. So I would crank the heat, which was conveniently located next to my desk (which I shared with another salesman). Whenever I’d go to the bathroom, my lovely coworker would secretly turn the heat off. He was always hot. I was always cold. It made for an interesting 4 years.
Now that we live in a big old house heated with a wood stove, I’m really looking forward to the warm glow of fire heating my bones. Is it weird that I love fall, but I hate being cold? I think I’ve mentioned my reasons being mostly aesthetic. I love scarves and boots, so sue me.
When it really starts to be miserable out, which is most of October through February around these parts, I turn to comforting food. The kind that sticks to your ribs, fills you up, but doesn’t necessarily fill you out. I think I like that when I have the stove top and the oven both going at the same time, I will gladly stand in front of it stirring whatever it is I’m cooking up.
When I was a kid, my Dad used to make a few select dishes. One of his best, was his version of chili con carne. Meaty, full of tomatoes and beans, and accented by his secret ingredient (coffee!), it would cook away on the stove top all day long. This was pure comfort food at it’s very best, and was always served with hot buttered toast and a sprinkle of Cheddar. As much as I love my Dad’s version of meat heaven, when cooking for myself and my husband, I prefer to go vegetarian. Not only do we only eat meat once or twice a week for health reasons, it really helps our wallets remain nice and plump. If you prefer a meaty version, go ahead and brown a pound of beef (or chicken, pork or turkey even) along with the first ingredients.
The biscuits in this recipe, I must admit, were inspired by Ree Drummond’s (The Pioneer Woman) Steak with onion-blue cheese sauce. I love the combination of flavours, and since I just happen to have a sourdough starter hanging around my fridge, I had to combine them. What? I haven’t told you about my sourdough starter yet? Silly me, I will in an upcoming post for sure!
Vegetarian Chili
1 1/2 Tbsp. Canola oil
1 Large sweet onion, diced
4 Green onion stalks, minced
1 Large zucchini, diced
1 or 2 (depending on size) bell peppers (preferably red, yellow or orange), diced
1 large or 2 small clove(s) garlic, grated
1 1/2 cups corn niblets
2 chipotle peppers (in adobo sauce), minced
1 Tbsp adobo sauce
1 Tbsp Chili powder
1 tsp ground cumin
1 tsp. Worcestershire sauce
19oz can Garbanzo Beans (Chick Peas)
19oz can Black Beans
19oz can Red kidney beans
28oz can diced tomatoes
Salt and fresh ground black pepper
1/2 bunch cilantro, minced (about 1/2 cup) (optional)
1. In a large, deep saucepan, sauté onions (both kinds), peppers, garlic & zucchini on medium high heat. Liberally sprinkle with salt and pepper.
2. When most of the liquid has evaporated, add in the corn, chipotle peppers and adobo sauce. Sauté for 5 minutes.
3. Add in can of tomatoes and all beans. Bring temperature up to almost boiling.
4. Turn down to low and simmer lightly for 2 hours.
5. If using, stir in cilantro right before serving.
6. Serve with a dollop of sour cream, a sprinkle of grated cheddar and some caramelized onion and bleu cheese sourdough biscuits (recipe follows).
Caramelized Onion & Bleu Cheese Sourdough Biscuits
1/2 Sweet onion, sliced
2 Tbsp Brown sugar
1 1/2 cups sourdough starter
1 3/4 cups flour (I used whole wheat)
1 tsp salt
3 tsp baking powder
1 tsp baking soda
1/4 cup + 2 Tbsp melted salted butter, divided
2 tsp rosemary (use fresh if available, if dried pulverize in a mortar and pestle)
150g Bleu Cheese
1. In a saucepan on medium high heat, add onions and sugar.
2. Sauté until onions have browned and all sugar has disappeared, about 6 minutes. Set aside.
3. In large bowl pour sourdough starter and melted butter. Stir in onions and cheese.
4. Stir in all dry ingredients (including rosemary) until just incorporated.
5. Pour out onto a floured surface and knead for about 5 minutes. You may have to add additional flour to achieve a good consistency. You want the dough to still be slightly sticky.
6. Add the remaining melted butter into a 9x11x1 1/2 in. baking pan.
7. Pat the dough down to 1/2″ thick and cut or form into desired shapes.
8. Coat each biscuit on both sides and place, lightly touching each other, in baking pan.
9. Cover and allow to rise for 30 minutes. Bake at 425°F for 12-15 minutes.
10. Serve with some stick to your ribs chili.
I hope this recipe finds you well and allows you to cuddle up with a loved one while you wait out this cooler weather. Maybe don’t cuddle too close though….or get some Beano at least.
I’ve been very busy these past few days everybody, so please take some time to check out the new additions to the website. On the navigation bar at the top left, you’ll notice some new pages. I’ve put up an FAQ page, some Tips and Tricks, a Foray into Photography, for those non foodies (though I don’t know how you got here), and I even updated the About Me section. Let me know what you think!
I’m also very behind in posting recipes, so stay tuned for some Brownies, Mocha Cake, Chicken and Chestnut Dumplings and Butternut Squash Soup. Now, onto today’s fine dining.
Lamb, it’s not everyone’s idea of a cup of tea. Described by some as “gamy”, lamb has a strong flavour usually associated with other game animals, such as elk or venison. I don’t see it, or should I say, taste it?
Having grown up in a family that, at one time, relied solely on my Mother and Father’s hunting ability for protein, I’ve tasted a lot of “real” game animals. I find the flavour of lamb unique, yes, but not very gamy. It is very similar to goat, but I’m sure most people haven’t had the opportunity to try goat, at least not in North America. What is the cause of the distinct flavour of lamb? As far as I can find, the reasons include their varied diet and an ability to exercise more than your average farm animal.
In any case, good lamb is not hard to find around here. They are abundant, to say the least. Compared to New Zealand Lamb (the most famous of lamb suppliers), I’d have to say it’s right up there. Hard to compare fresh to frozen though, and you all know I will always choose local over import.
Of the many ways I love to cook lamb, I’m going to have to say that Greek style on the BBQ is at the top of the list. And so I give to you Greek Lamb Kebabs and my personal recipe for Greek Salad Dressing.
Lamb Kebabs with Greek Salad
Lamb Marinade
1.5 lbs. lamb (Shoulder, roast, shank, etc.), cubed
1/4 cup of fresh rosemary, minced
1 clove garlic, minced fine
1 Tbsp Dijon Mustard
1 Tbsp red wine vinegar
3 Tbsp Extra Virgin Olive Oil
salt & fresh cracked pepper to taste
1 Tbsp fresh thyme, minced
1 tbsp fresh oregano, minced
note: If you have to use dry herbs, crush them into a powder in a mortar and pestle and use less. How much less? That depends on the freshness of your dried herbs.
1. Combine all, except lamb, in a small bowl. Stir to combine.
2. In a plastic bag or any deep sided dish, add lamb and pour marinade over. Marinate for at least 2hours, preferably more (like 4).
3. When finished marinating, skewer meat cubes onto metal or wooden skewers. If using wood, make sure to soak for at least 20 minutes in warm water prior to cooking, to avoid charring.
4. Heat BBQ to medium high and grill for a few minutes on each side. Lamb should be served medium rare, so don’t cook it longer than 10 minutes. Allow to rest for 5 minutes before serving.
Greek Salad
For the Dressing:
1 Tbsp red wine vinegar
juice of one lemon
1 clove garlic, grated
1/2 cup Extra Virgin Olive Oil
salt and fresh cracked pepper
2 Tbsp fresh oregano, minced
2/3 cup crumbled feta cheese
1. Mix all ingredients in a bowl and set aside.
For the Salad (serves 4 generously):
2 large bell peppers (not green)
4 large tomatoes or at least 3/4 lb. tomatoes
1 large English cucumber
1 small red onion
Handful of Kalamata olives (optional)
1. Cube peppers, tomatoes and cucumber and add to bowl.
2. Slice onion very thinly (nobody likes big ol’ hunks of onion) and toss that in with the other veggies.
3. Mix dressing in right before serving, toss and enjoy!
I’ve just recently purchased a new Nikon 50mm f/1.8 D lens and created my own light box, so look for my newly honed photog skills to be making appearances from now on! And keep those e-mails and comments coming people. I love to hear about you making my recipes and loving them! If you don’t love them though, tell me about that too! Maybe I can fix it. Thanks for sticking around.
Ciao,
Elizabeth
Today, I’m taking you back to your childhood. No matter who you are, where you grew up or what kind of Mother (or Father) you have, you surely came home to the smell of freshly baked cookies at one point in your life. Whether they were chocolate chip, oatmeal raisin, peanut butter, snickerdoodles or sugar cookies, somewhere, sometime, you had them fresh out of the oven.
My Mother used to bake a cookie called “Bunny Cookies”. They were chewy, dense and full of fat, juicy raisins. The recipe had been passed down from a friend, whose Mother, Bunny, made them for him when he was a kid. They weren’t your average cookie, mind you. There is a whole drawn out process to making them and they take forever to bake, but they do pay off in the end. I will post a recipe for them coming soon. Well, my own version anyway. I can’t leave well enough alone, you must know that by now!
We’ve been playing host to my parents recently, who travel back and forth between my sister and I for six months of every year. They are Snowbirds, you see. The kind who live in far off tropical bliss every winter, while I freeze my butt off up here in the North. They come back just as the frost is melting and leave again when it comes back. This year is a bit different, as my older sister is expecting her first child at the end of November. We’re all very excited to be adding to the family. Finally a cousin for my little monster!
Anyway, when my parent’s are here, I tend to make more desserts. When it’s just my husband, our young son and me, it feels like too much to always be making huge amounts of desserts. Not that we wouldn’t eat it, on the contrary, we would eat it all. My thighs heave a sigh of relief every time I hear my parents RV pulling into the driveway.
So whether you lived a depraved life of no home baking, or your mother made the same cookies every time she baked, these cookies will surely become a classic in your house. Combining three of the most popular home baked cookies into one, these will remind you of childhoods long forgotten.
Oatmeal Chocolate Chip Peanut Butter Cookies
Adapted from Gourmet
1 1/2 cups quick cooking oats
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp freshly grated nutmeg
1 tsp cinnamon
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar, packed
1 1/2 tsp vanilla extract
3/4 cup peanut butter (smooth, chunky, natural, whatever)
2 eggs
1 cup dark chocolate chips or chunks
1. In a large bowl, stir together dry ingredients.
2. In a separate bowl, cream together butter and sugars.
3. Beat in vanilla, peanut butter and eggs. Add flour a little at atime and mix until completely incorporated.
4. Stir in chocolate chips and do one of two things: Roll into 2 logs, 2 inches in diameter and refrigerate for 2 hours OR spoon onto baking sheets lined with parchment paper, spacing 1 1/2 inches apart and flattening into cookie shapes and bake right away. The chilling does help a bit in the forming process but I found it somewhat unnecessary. (If you do refrigerate the dough, simply cut into discs, roll around a bit to soften edges, flatten, and bake for the same amount of time).
5. Bake at 375°F for 13-15 minutes.
For my young son, I hope to stoke the fires of culinary creativity at an early age. Not that I am pushing for a rock star chef, but I would love for my son to appreciate food as much or more than myself. Doing such small things as baking cookies for him when he’s still too young to really remember, I hope to do just that.
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Hi! I'm Elizabeth. I like fitness, bad ass tattoos, food, bacon, chocolate, taking lots of silly pictures and my spawn. Check out my FAQ for all the usual Qs or send me an e-mail and tell me all about your cat and your Aunt Sally's amazing apple pie. |
