Never Ending Thanksgiving Post Pt. 1

Thanksgiving posts, or holiday posts in general can be long and obnoxious.  I apologize in advance if mine is one of these. Not knowing how exactly to tackle a recipe thriving, picture happy holiday is one of my downfalls as a blogger but I will give it my best shot.

Yesterday began with waking up from a rather interesting pre-thanksgiving party the night before.  I had a few friends over at my "college" house and we had ourselves a great time, until we fell asleep of course.  I woke up with a blistering headache but managed to rally after a cup of great home brewed coffee and plenty of water.

My contributions to thanksgiving dinner were to include a vegetable appetizer and a dessert for Brendan's dad.

I will gladly share these recipes with you and HIGHLY encourage you to try them out, they were perfect!

Cheesey and Garlic Stuffed Mushrooms

adapted from: My Life as a Mrs

Ingredients

16 ounces button (baby bello) mushrooms (about 20)

2 medium sized cloves garlic, coarsely chopped

1/2 cup onion, coarsely chopped

2 teaspoons olive oil

8 ounces low-fat cream cheese, softened

1/4 cup fresh grated parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (I used a few drops of hot sauce)

5 teaspoons Panko Bread Crumbs

Chopped Parsley, for garnish

Directions:

Preheat oven to 350 f. Spray a baking sheet with non-stick cooking spray and wipe mushrooms clean with a damp towel, remove steps. Place mushroom caps upside down on baking sheet.

Add mushroom steps, onion and garlic in the bowl of a food processor and pulse until combined, hand chopping works as well.  Add 2 tsp olive oil to skillet and heat over medium high heat. Add in mushroom mixture and cook for 5 minutes, or until liquid has evaporated.

remove from skillet and stir in cream cheese, parmesan and seasoning.  Stir until well combined.

Spoon filling into each mushroom cap and dip each into panko bread crumbs until top is coated.

place in oven at 350f for 20 minutes. Garnish with chopped parsley and enjoy!

And the post continues....I also made this amazing Apple Tart from Ina Garten on the Food Network.  Thank you quick recipe finder app for iPhone, you are a lifesaver!

French Apple Tart

adapted from Ina Garten

Ingredients:

pastry dough

2 cups all purpose flour

1/2 tsp salt

1 tsp sugar

12 tbsp (1 1/2 sticks) cold unsalted butter, diced

1/2 cup ice water

apples

4 apples ( I used honey crisp, granny and empire)

1/2 cup sugar

4 tbsp (1/2 stick cold unsalted butter, diced

1/2 cup apple jelly warmed

2 tbsp cinnamon

directions:

For the pastry, place flour, salt and sugar in a food processor with steel blade.  pulse until combined.  Add butter and pulse 10-12 times, until butter is in bits the size of peas.  pour ice water down feed tube while running motor and pulse until dough comes together.

Dump dough onto floured board and knead into ball.  Wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 400f and line sheet pan with parchment paper **This reduces sticking and helps with clean up!

roll dough slightly larger than 10x14 and fold edges over. Place dough on baking sheet and regridgerate.

peel and slice apples into 1/4 inch think slices.  Place overlapping slices of apples on the tart.  I weaved these back and forth for display.  Cover the entire pastry with apple slices.  Sprinkle with full 1/2 cup of sugar and dot with butter.

Bake for 45min-1hour, unit pastry and edges of apples start to brown.  Rotate pan once during cooking.

When done, brush with warmed jelly and add pecans if desired.

I will promise you, this tart is amazing and EASY. Try it try it try it, please.

Crumbs.

Last weekend my mom and her girlfriends took a trip to NYC...without me. Selfish, yes I know, of me I mean. I have a problem with jealousy.  To lessen the pain and sting of her amazing weekend she returned promptly with cupcakes from Crumbs Bakeshop!

I have always had some fascination with Crumbs and Georgetown Cupcakes since the "cupcake" business exploded a few years back.  An entire business dedicated to cupcakes? Pure genius.

She brought back a dairy free vanilla with chocolate frosting cupcake which was sadly a bit dry. I'm not sure if this was due to the day or so it took to get it or if I am able to blame the baking... At least the frosting was yummy!

Ah German Chocolate. This could have potential but somehow decided to go very mushy and way took moist. Two extremes, not my favorite. I think I could make a better cupcake myself.

At least it was a nice thought! And they look nice! I would have to go and actually try them in the city next to the gorgeous christmas tree or something to really write a thorough review. As for now, I don't actually think they're worth it...

S'more Brownies & An Apology

Late nighters are not my thing. Procrastination typically is not either. However, after an amazing weekend with BPG, Brendan and friends I am faced with the dilemma of completing tons of work so I can enjoy my Thanksgiving break, work and stress free.  I understand that many folks choose to catch up over Thanksgiving break as they prepare for the final weeks of school but I prefer to relax, eat turkey, be merry and prepare for the upcoming holiday season. 

That being said, I may not be around as much as usual but I do hope you tune into reading whenever I am able to post. Don't lose faith in me just yet folks, I'm still here.

To keep up with a little posting I am taking a break, aka procrastinating, from reading about Managed Care and HMOs. Fun reading? No.  At least I was able to push through 6 out of the 10 pages for my paper that is due Friday!

If you're missing summer at all, try these:

S'more Fudge Bomb Brownies

Once you try one you'll want Some-more. haha, yeah I really am that pathetic. Seriously though, these babies

Ingredients

1 Brownie Mix (I chose Ghireadelli Double Chocolate!)

1 Package of Graham Crackers

Large Marshmallows

3 Hershey's Bars (Dark Chocolate)

1. Bake Brownies in a 8x8 pan, use the instructions on mix to do this.  If you prefer taking the time for homemade brownies all the more power to you

Options:

2a. After brownies are fully cooked, remove from oven and place hershey's bars on top. Top these with Marshmallow so that entire surface is covered. Place in oven on top shelf & broil on high until browned! **This method causes chocolate bars to melt into brownie while browning the marshmallow, creates a very oozy gooey "fudgey" brownie.  May require refrigeration!!

OR

2b. Remove brownies from oven and place marshmallow on top so that the entire surface is covered.  Place in oven on top shelf & broil on high until browned (2-3 minutes). Remove from oven and let cool. Once cooled remove from pan, add chocolate and graham cracker!

I went with the first plan and the result was an ooey gooey Fudge Bomb of a S'more Brownie!

They look like perfectly cooked marshmallows from your bonfire!

Cut and enjoy! For added yumminess I added a graham cracker to the bottom of each so that you could eat it as a real s'more. I am addicted.

I cannot give full credit to these since I tried my first S'more brownie in the Adirondacks with Brendan this summer. Jo Jo of course great a great meal for the weekly Saturday picnic and included these as dessert!

Giveaway Winner: Nutrition Nut on the Run

I never win anything. I mean literally, never. There has maybe been one or two times in my life that I can't even remember where I entered a raffle or drawing and actually won. I'm  a sore loser to say the least.  However, my luck suddenly changed once I entered a blog giveaway contest provided by the lovely Hillary @ Nutrition Nut on the Run! Surprisingly, I won! How adorable is this package that was delivered to my parents house?

Hillary was kind enough to give away two coupons for Godiva Chocolatier Coffee each worth $2 off any 12oz. bag.  I'm hoping and praying that Wegmans carries this stuff because it sounds absolutely delish.

Speaking of delicious, she also baked some of her famous (at least in my book) Sparkling Ginger Chip Cookies.  Please please try the recipe which was adapted from 101 Cookbooks and agree that they are probably the best cookie ever.

Needless to say, I have already had plenty for the day especially since I have to cram into a leotard tonight, oops!

Lets be real here, I love sweets and treats and giveaways. Thanks Hillary!

Note: Besides the image with me in it, I have switched back to an automatic setting on my Canon Rebel T1i, surprisingly a lot easier to take images without natural lighting!

Guest Blog: Apple Galette

When Hayley from, Silly Little Love, asked me to guest blog for her this weekend, I simply couldn't say no. I was introduced to Hayley's blog through our mutual friend Maureen and she remains, to this day, my inspiration for blogging. So here we are faced with a bit of sadness since Halloween is over and a reason to celebrate, November has just begun! We are in serious need of something fall-ish to indulge in.

My previous post, the Pumpkin Scones, were going to be my staple recipe for this weekend.  However, if you read what happened, you'll understand why I started over.  I don't really feel like spending time describing their dense texture and all so just take my word when I say, they weren't up to my standards of baking.

Luckily, I came back and made something even better, Apple Galette. What is a Galette? It is a type of French flat, free-form pastry crust that is garnished with your favorite toppings. Constantly reading food magazines and blogs I had noticed that these desserts were gaining popularity so I decided to give it my own spin.

Apple Galette

Crust:

2 cups all purpose flour

1/4 tsp salt

2/3 cup crisco (shortening)

2 tbsp milk

2 tbsp apple cider vinegar

Filling:

4 large cortland apples (sliced)

3 tbsp cinnamon (more to taste)

1/2 tbsp all-spice

1/3 cup sugar

1 tbsp flour

Glaze:

1 large egg

1/4 cup sugar

2 tbsp milk

Preheat oven to 425 degrees F and prepare a baking sheet with parchment paper (Again, easy removal and clean up!)

The crust is a recipe passed down from my grandmother (hence the crisco) and must not be messed with much, the less "working in" the better because this will allow the crust to be light and flakey.

Mix salt and flour together. Slowly "fork" in crisco until clumps are smaller than a pea. Combine milk and vinegar in separate container and slowly mix into flour mixture. Form a ball in plastic baggy and place in fridge for 20 minutes.

To roll out: use two pieces of LARGE saran wrap.  Wet the counter with water so that it does not move about. Roll to desired thinness and don't forget to flip over at some point. (Lift saran on top layer and place back on top, then flip and do the same).

Filling, simply combine all ingredients to taste and don't forget to try an apple slice to make sure you added enough spices to your liking.  Also, make sure apples are sliced thin.

Place crust on baking sheet and add apple mixture to the middle of crust. Fold crust edges up over some of the apple and drizzle with glaze!

Bake at 425 degrees F for 45 minutes or until crust is golden brown, cool and enjoy!

Now thats what I call a Galette :)

Pumpkin Scones

Happy Halloweekend!

I decided to start getting in the holiday spirit earlier this week and did so by tackling some Pumpkin Scones. Amidst studying for a logic midterm and getting ahead on work for next week, I set aside a good few hours to make these babies.

Sadly, I have to add a disclaimer that while I'm certain the recipe is delicious, I was not giving it my full attention.  I unknowingly baked them without one very important ingredient, baking powder!

In any case, I thought that I would still go ahead and post them anyways since they look pretty decent and everyone else who has used the recipe seems to be raving about it!

Recipe:
Adapted from Brown Eyed Baker

Scones
1 cup all-purpose flower
1 cup whole wheat flower
1/4 cup + 3 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter, in cubes
1/2 cup canned pumpkin puree
3 tbsp milk
1 lg egg

Powered Sugar Glaze
1 cup plus 1 tbsp powdered sugar
2 tbsp milk

Spiced Glaze
1 cup plus 3 tbsp powdered sugar
2 tbsp milk
1/4 tsp ground cinnamon
1/8 tsp ground  nutmeg
1 pinch ginger
1 pinch gloves

Preheat oven to 425 degrees F and line a baking sheet with parchment paper (this works well for clean up!)

Combine all dry ingredients from scone recipe (flour, spices, baking powder, sugar). Slowly cut in butter cubes making sure no large pieces are left. This should resemble corn meal.

In a separate bowl mix egg, pumpkin and milk. Fold these into the dry mixture and form into a ball.

Pat dough onto the parchment paper and cut desired shape with knife.  Bake for 14-16 minutes, or until lightly browned.  Remove promptly and place on cooling rack.

While the scones are cooling, whisk together ingredients for both the glaze and spiced glaze (in separate bowls).  Once cool, use pastry brush or spoon to coat scones with glaze.

When glaze has hardened, drizzle the spiced glaze on top.

Enjoy :)

Cinnamon Roll Vanilla Cake (Bars)

Tis the season for pumpkin, yes it still is and will be for a very, very long time.  Last night I was planning on having a low key night catching up on Grey's Anatomy and baking up a storm by myself, but really, what fun is that? I also pondered the idea of going home and snuggling up with my favorite beast but I was interrupted by a call from the one and only Maureen Dever. 

I met Maureen through my best friend Carolyn who knows her through college.  What a twisted up mess but I am so glad that we have become friends.  She is an amazing person with lots of talents (including her skills on a cricket machine) and has such a kind soul.  If you can't tell, I love her to pieces!

She had me over to her house, which is only twenty minutes from both of my houses, and we decided to have a baking party.  Yes, a party with the two of us, and it was so much fun!  We used Picky Palate as our recipe resources mainly because her recipes are quick, easy and oh so tasty.

Cinnamon Roll Vanilla Cake (Bars)

Adapted from Picky Palate.

4 eggs

1/2 cup milk or buttermilk

15 ounce can pumpkin

3.4 ounce box Vanilla Instant Pudding Mix

1/2 cup canola or vegetable oil

1 stick (8 tablespoons) unsalted butter

3/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

3/4 cups powdered sugar

1/2 cup sour cream

1 box yellow cake mix

1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin in mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.

These were a bit too sweet for my taste so I would probably cut back on the pudding packet though it definitely gave a moist spongey texture to the cake.  I just can't get myself to like super sweet things, must be the health nut in me.

Also, the amount of butter and cream was a bit unsettling to my stomach so I would substitute in Fat-Free Milk with a bit more sugar and Greek Yogurt!

Review: JonJohns Bakery

I have found it quite difficult in living off campus to have dinners with friends, unless of course I am eating dining hall food.  Not to say that all of the dining services at UR are detrimental to my health but, for the most part, I have noticed a pattern of bad eating habits surrounding both school food and dining out more often.  How I decided to fix this problem was by inviting friends to my house for dinner.  Last night I had Rachel over and we cooked up some bowtie pasta with garlic, tomatoes, spinach and fresh basil with a side of sweet potato. It was a great way to unwind from a busy day.

Afterwards we had some time to kill before returning to campus so I dragged her to the South Wedge Market.  Not to say that I actually dragged her, she was quite willing to tag along.  My mission was to find JonJohns Bakery since I had recently bought a groupon for their desserts. I believe it was spend $10 and get $20 desserts--who can go wrong?

Well, by the time we arrived there it was getting very dark and most of the booths were beginning to pack up for the night (and season since it was the last day of the season). JonJohns was easily located on the corner and after quickly getting oriented to the dark marketplace we were ready to dive in.  Jon, co-owner of JonJohns Bakery, kindly greeted us with a welcoming greeting and proceeded to explain they were out of many desserts but there were of course a few left for us.  We chose to get all three types of cookies available, chocolate chip, double chocolate and oatmeal raisin. Rachel and I also kept eying the infamous peanut butter balls so we of course asked for a few of those.

As Jon stuffed our paper bag full of desserts I talked away at how much I love farmers markets and his business.  I love love love local businesses. When all was said and done I believe we were given way more than our $20 worth of baked goods and I promised to visit at the Brighton Farmers Market in the coming weeks (I need to try the sweet potato pastries and carrot cake!).

The peanut butter balls were to die for. Literally. I split one with Rachel on the car ride home and we kept raving about them all night long.  Nothing compares to a good peanut butter treat! The chocolate chips in the filling definitely gave them a thumbs up in my book and stood out from other variations I have had in the past. 

I tried a bit of the double chocolate cookie which surprisingly did not turn out to be my favorite due to a bit of dryness, however, the chocolate chip and oatmeal far surpassed any expectations I previously had. First of all they were HUGE portions and they had great 'home baking' flavor!

JonJohns Bakery

WestSide Market

Brighton Farmers Market

or place orders by phone and email:

585.750.4244

contact@jonjohnsbakery.com

Carolyn.

This is Cara or as I often call her, Carolyn.  She's a spitfire redhead with big plans ahead of her in the next week.  I am so jealous because she is spending a semester in Florence, Italy.  Now more than ever since I decided to transfer and not go abroad I am wanting to live my life vicariously through this girl, better yet, I can still call her my best friend after admitting this.

Thanks to Cara I was able to meet Maureen.  Now this girl can bake.  Look at this amazing Chocolate Brownie Coffee Mousse Torte. Yum!   I am trying desperately to retrieve the recipe for this dessert and am hoping a blog post such as this will do the trick.  Think of it as a mixture of rich savory brownie with fluffy expresso/coffee flavor...I am in love! Combining my two favorite things all in one.  Perfection.