Did someone say apple pie? Well, yes they did but I substituted with an apple crisp. Our dear friend Marc Feldman was celebrating his b'day and I was in charge of bringing the desserts. His fav is an apple pie. I didn't have much time to make a crust from scratch so I went with a quick crisp instead....and who doesn't love that simple yet wonderful sweet, crunchie topping (really you coud just make that and put it on top of anything or nothing...ok, keep me away from even sugar high thoughts before the morning workout).
Ingredients (super simple)
6 apples, peeled & sliced...traditionally for an apple pie its great to use granny smith for a tart bite but for this one I like uji or honeycrisp in the fall
1/2 c. sugar
2 tsp cinnamon
1/4 c. water
mix together put in a pan at 8x8 in size, your choice
Dry ingredients -
1/2 c. packed brown sugar
3/4 c. flour
6 tbsp butter melted
Mix dry ingredients and add butter
Mix until coarse
Crumble over apples
Bake at 350 degrees for 40 min
Serve warm and adding some ice cream is another fav
Since I was bringing Marc a fav for his birthday I thought I better bring something of a treat for Myra, his wife too. Truth be told Myra has a few favs - cinnamon rolls and pumpkin pie specifically. So I decided to try out a recipe I had seen at Martha Stewart's site and doctor it up a bit.
Cinnamon Swirl cookies - they look like a cinnamon roll but flatter version and crispy too
Ingredients -
For the dough:
2 1/2 c. all purpose flour
1 tsp salt
1/2 tsp baking soda
2 sticks (8 oz) softened, unsalted butter
1 c. granulated sugar
1/4 tsp grated orange zest
2 large eggs
For the filling
4 tbsp softened, unsalted
1/2 c. light brown sugar
1/2 c. dark brown sugar
1/2 -3/4 c. toasted, pecans
1/2 tsp cinnamon
Directions -
make the dough: sift the flour, baking soda into a large bowl. Beat the butter, sugar and orange zest with a mixer set on medium speed until smooth, about 3 min. Beat in eggs. Reduce the mixer speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half with plastic and refrigerate for 1 hour or overnight.
Turn half the dough onto floured parchment. Roll into a 10 by 12 in. rectangle, then trim edges straight (or as best you can). Reeat with remaining half dough. Transfer the rectangles to the baking sheet and refrigerate until firm and still pliable, at least 10 min but I wanted 1/3 hr.
Make the filling. Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over the rectangles. Starting on a long side, roll 1 rectabgle into a log and wrap it in parchment. Repeat with 2 nd rectangle. Rerigerate logs for 1 hr or overnight.
Preheat over to 350 degress. Cut each log crosswise into 1/4 in slices. Transfer to parchment lined baking sheets and bake until the edges are golden brown, about 19 min. Let cool on baking sheets or wire racks. Place cookies in tin or covered container. Should last 4 days.
Comments
Post a Comment