caramel apple jam

Thanks mom for sending me this recipe!

MMMMmmmm….so delicious and warm and soothing and inviting.  Funny for a “jam” to be all that but it is!  Caramel, vanilla, and apples delightfully and simply combined.  Warm this up and pour over some vanilla ice cream and you have a winner.  Equally good on the savory side if you serve as a sweet side relish for pork or chicken.  Alison Roman, the creator of this apple jam, also suggests ice cream (like me) – but topped with crushed Nilla wafers.  And I say, sounds great, but make home made vanilla wafers (coming next)  and add a little whipped cream.

Use a variety of apples, makes for a more interesting outcome because different apples break down differently and this will provide texture and fun!

apple jam (from Bon Appetite Oct 24th):

Original recipe and write up are here.

1 cup sugar
3 pounds apples, use a variety if you can, peeled, cored and cubed about 3/4 inch thick.
1/2 vanilla bean (scraped)
1 tablespoon lemon juice
cinnamon stick or powder
kosher salt

Place 3 tablespoons water in a large saucepan.  Add the sugar and mix.  Heat on medium high and boil – and continue to cook until the sugar caramelizes.  It will turn a dark amber color – but be careful as it all happens very fast, and it is HOT.  Seriously hot.

Add the apples and the vanilla seeds and bean to the pot and cook on medium heat.  The caramel may seize up at the start (because the apples cool it down) but soon it will dissolve again.  Add a 1/2 cinnamon stick (if you don’t have a stick, wait and add some ground cinnamon to taste at the end.)

Continue to cook for about 20-25 m, stirring occasionally until some of the apples are translucent and some still have their shape, and most of the liquid is dissolved.  You can keep cooking btw, if you like your apples super soft, or remove them earlier if you like them super chunky.

Remove from heat.  Add lemon juice and a pinch of kosher salt.  Store in a glass jar or container for up to a month in fridge.

 

bittersweet decadence cookies

“This is the most amazing cookie I’ve ever had.”
“Lisi, you are the best” (obi my favorite comment :))
“The chocolate!”
“I’ve never had anything so delicious.”
“Lisi – please make these again.”
“Mom, where did all the cookies go?”
“Oh My God!”
“No more cookies???”

Do I need to say more?  I mean – seriously no other cookie quite like it.  Every now and then I get a ripped out piece of newspaper on my desk and as I get closer I see that Rob has pulled something from somewhere that I’m thinking he might want me to make!  This scrap of paper has been on my desk since May 10 – so I guess not that long – but my intention was to make them much much sooner.  And boy – were they worth the wait!

Please make with good high quality chocolate!

I didn’t add the nuts because my kids have become a bit nut averse – but they would be good I bet.

The first time I doubled this recipe.  The second time I quadrupled!  I put the extra dough in the freezer (rolled up first in saran) for slice and bake at a later date.

bittersweet decadence cookies (from The Wall Street Journal May 10, 2014 – adapted from Seriously Bittersweet” by Alice Medrich):

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
5 1/2 ounces of 70-72 percent chocolate
3 tablespoons unsalted butter
2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 cups walnuts or pecans broken into pieces (optional – see note above)
6 ounces 54 – 72 percent chocolate, chopped into chunks.  I used all different percentages – some intensely bitter (72) and some less so 60 – and I threw in some regular old semi sweets as well.

IMG_7403

 

 

peach streusel coffee cake

Deeeelicious!   So good, so summery, so delightful to much on when the sun is out and you know summer is coming!  I’m lucky to have found such good peaches this early – and although Greg really wanted cobbler, I took the easy way out and made an easy cake.  And wow, good decision.  Although cobbler is good too…and now I’m second guessing it all since that would be good with ice cream tonight.  Oh well – back to this cake – it is full of peachy scrumptiousness and a little streusel throughout – you really can’t go wrong.  Moist and wonderful and again, easy.  This is great as an afternoon snack or brunch item.  Place in pretty dessert cups and dress it up for a dinner dessert with whipped cream, and ice cream and maybe creme anglaise or fresh peaches.

Wait to find good peaches because your cake will only be as good as your peaches.

The streusel in this cake might be a mistake on Emily Luchetti’s part in that it is very very wet – and there isn’t a whole lot of it.  But I have to say that I liked it.  A lot of cinnamon and laced throughout – it added another texture and dimension to the cake.

peach cake (from Emily Luchetti):

streusel-

3/4 cup firmly packed brown sugar
2 tablespoons ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
6 tablespoons flour
2 pinches kosher salt

cake-

1 stick unsalted butter
1 1/2 cups sugar
2 large eggs
1 cup milk
3 cups all purpose flour
1 tablespoon plus one teaspoon baking powder
1 teaspoon salt 2 cups peaches (peeled then sliced 1/2 inch thick — about 4 peaches)

Preheat oven to 350 and butter a 9×13 glass cake pan.  Pull your eggs and milk.  Prep your peaches.

Streusel – mix together all ingredients and set aside.  Remember my note from above – this seems very wet and dense.

Cake – With the paddle attachment of your mixer, cream the butter and sugar until lighter and fluffy, scrape down the sides of the bowl and beat again to combine.  Add the eggs, one at a time and then the milk.

Fold in the dry ingredients.

Spread half the batter into the prepped pan.  Top with half the streusel (dot it all over – it won’t seem like enough but there is).  Then cover the batter with your sliced peaches.  Top with remaining batter – again, there won’t be a lot so do your best to cover the peaches.  Then sprinkle remaining streusel.

Bake for about 30 minutes (mine took longer) until a toothpick comes out clean.  Let cool for 10 to 15 m and serve.  This lasted several days on my counter…but don’t cover or it will get very soft and too wet.

Enjoy-

 

 

steel cut oats (the very best) don’t skip

Never ever ate any kind of hot cereal as a child, wanted to like it in my 30’s, enjoyed it in my 40’s but wow…at 47 I have found the exact hot cereal (n my case steel cut oats) that I craved (and didn’t even know I was craving it!)   I didn’t know that oats could be so nuanced with delicious flavors and so toothsome!  Seriously.  These oats are unlike the oats I’ve made for myself (every week) for the past year or so.  I recently bought the book Whole-grain Mornings and Megan Gordon (the author) really opened my eyes.  I looked forward to my morning bowl, but now, I can’t wait.  Please don’t beoats turned off by the tad of butter and the extra step of toasting your oats because it is WELL WORTH IT.  Really.  The result is super scrumptious.  My breakfast feels decadent.  This IMG_7184recipe is enough for 6 days.  Each morning I cut a serving, add a little water and heat – I then add my fruits, nuts or raisins and top it off with a sweetener and then add some cold home-made almond milk (you don’t have to use almond milk) and wow…feels like hmmm….happiness.  A great way to start every day!  My mom loved it too while visiting and I think I may have finally turned her into a breakfast eater.

steel cut oats (from Whole-grain Mornings by Megan Gordon):

1 cup steel cut oats
1-3 teaspoons unsalted butter (I use 2)
3 1/4 cups water
1 cup low fat milk (the recipes calls for whole milk which I bet is delicious, 2% might be a good alternative)
1/2 teaspoon kosher salt
1-3 teaspoons sugar (optional) (I use a sweetener at the time I eat it)
2 teaspoons pure vanilla extract
cinnamon (optional)
brown sugar, honey, syrup, heavy cream, almond milk, milk, raisins, fruits (optional all for serving)
I use almond milk, monk fruit sugar, and sliced bananas and nectarines or berries (in winter diced apples and cinnamon)

In a heavy bottomed skillet, melt the butter over medium high heat.  Add the oats and stir and gently toss in the pan until fragrant and darken in color.  See above photo.  This will take 5-6 minutes.

While toasting, bring the water, milk, sugar and salt to a low simmer over medium heat.  Add the oats (be a little careful here since the ingredients all seem to puff up).  Bring to a slow boil, partially cover – and decrease heat to low and cook until it has thickened (25-30m) and the oats have softened.  Stir occasionally while cooking – but especially towards the end so they don’t stick to the bottom of the pan.

The porridge will look loose at the this point – but it will continue to soak up additional liquid so don’t worry.

Add vanilla.  If using raisins – stir in and cover.  Let sit (covered for 5 m).

At this point you can scoop into bowls and serve with all of the above optional ingredients or some of the above.

IMG_7222Since I am the only person eating this in my house, I pour the oatmeal into a container.  Each day I take some (it is kind of a solid mass at this point once refrigerated overnight) and place in a bowl with a little bit of water (to loosen it up).  I heat at a medium power for 3 m in the microwave – and end with a 30 sec full blast heat.  (I like it really really hot).  I add my cut up fruits – lately nectarines and banana, then my monk fruit sugar (a sweetener) and top it off with my cold almond milk and yum.  Seriously yum!!  Yum!  Enjoy –

 

 

 

flour-less chocolate cake (la bete noire)

The black beast lives up to its name.  Great for Passover – or really anytime (I made it for Rob’s birthday).  This cake is delicious, rich and satisfying.  It may seem daunting for a second (the water bath and layers of foil) but it is really easy.  Don’t be afraid and try.  I followed the recipe but added a dash of kosher salt.  But otherwise left it as is.  And I used all bittersweet chocolate because that is what Rob likes.  However, if for me, I would have used more semi-sweet.  Oh, and lastly I only had a 9 inch springform pan, so I made a few ramekins on the side (also cooked in a water bath) and gave to the kids since they weren’t invited to the party 🙂

For the water bath – place the springform pan into the roasting pan with out the water.  Then place the pans in the oven and pull the rack out.  Then add hot water to the roasting pan.  This way you don’t have to balance the water and the pan, and the cake pan.

Enjoy – here is the link to epicurious.

warm double chocolate brownie cakes

I’ve been meaning to bake these for 5 years.  Clipped from the February 2009 issue of Food & Wine magazine — Valentine’s Day seemed like the perfect occasion.  Made with milk chocolate and cocoa powder, butter and eggs – these are fairly simple and quite delicious.  If the milk chocolate bums you out, you should know that Rob (who doesn’t like milk chocolate) loved these.  Loved.  In fact, he won’t know until now (as he reads this) that they were made with milk chocolate.  Unfortunately, I didn’t take the buttering and flouring of the muffin pans seriously.  I was lazy.  As a result, I had many broken cakes and lots of pieces.  But no worries, I had plenty ofIMG_7123 pretty ones to photograph (and eat) and Rob has since used all the pieces in his chocolate sorbet (that I also made for Valentine’s Day).  He is normally left out of the cake and ice cream thing, so this was extra special for him.  Don’t save these for a holiday though.  They are not to hard to make and look impressive, even crumbled!

Enjoy –

warm double chocolate brownie cakes (from Food & Wine, 2009 by Emily Luchetti):

1 stick plus 2 tablespoons unsalted butter
5 ounces good quality milk chocolate, chopped
3 tablespoons cake flour
1/3 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
2 large eggs (room temp if possible)
3/4 cup sugar
1/2 teaspoon pure vanilla extract

vanilla ice cream…yum!  (optional)

Preheat the oven to 350 degrees.  Butter and flour 8 cups in a standard size muffin pan.  So really butter and flour generously so they don’t stick!  Like mine.

In a small saucepan, melt the butter.  Add one-fifth (1 ounce) of the chopped chocolate, and mix until melted.  Set aside to cool.

Whisk together the flours, cocoa powder and salt and set aside.

Beat the eggs and sugar with the whisk attachment (or with handheld beaters) at medium speed for about 5 minutes.  The mixture should be pale and thick.

Beat in the vanilla extract.  Remove from mixer and gently fold in chocolate/butter mixture leaving it striped with chocolate and not yet fully combined.

Fold in the flour and the remaining chopped chocolate and mix until just combined.

Spoon the cake batter into the prepared muffin pans.  Bake for about 22 minutes but check often and before as usual.  You want to see the cakes rise, and a little springy to the touch.

Let the cakes cool in the pan for about 15 minutes.  Then gently turn them out onto a wire rack and let them cool 15 minutes longer.

Serve the cakes warm with ice cream (or chocolate sorbet!)  You can also reheat them later if you want to make them in advance.

 

 

peanut cookie ice cream with choc crackle

Oh Ohmygoodness.  This was fantastic.  I loved it and dinner goers did too!  Lots of oohing and ahhing.  As mentioned in the peanut cookie post, I thought ice cream would be good.  And it wasn’t good, it was GREAT.  Phenomenal.

To assemble:

I used Turkey Hill Original Vanilla.  I like their vanilla  because it isn’t too rich and made with mostly all good things.  No long list of ingredients which is nice.

To soften the ice cream, leave on the counter for a bit or place in microwave and use the defrost setting for a couple of minutes.  Keep checking the ice cream as you do not want to melt it.   In the meantime, I melt some milk chocolate (good quality pls) and cut up the cookies.

Place ice cream in the bowl of mixer and on medium speed with the paddle attachment, soften it further.  (Or you can do this with strong hands and arms.)  Add the crumbled cookies and incorporate.  Pull bowl from mixer, and drizzle the milk chocolate all over the ice cream – folding and drizzling and working quickly.

Place in a container and pop back in freezer and voila a semi-homemade ice cream that really really satisfied all my sweet needs.  I highly recommend!

 

mixed berry pavlova

Lisi's Kitchen

This was so good that I completely forgot to take a photo!  But not to worry, photos on the Smitten Kitchen site for you to enjoy.  I made this a while ago – and kept thinking I would make again to photograph and share – but the summer is almost over and I don’t want you to miss out.  Use the last of the berry season to make this delicious treat.  I mean it – the meringue so tasty, soft and fluffy – the whipped cream and the fresh cold berries.  So so so good!  I followed the recipe (well, I doubled it and made two!)

Try to squeeze it in and enjoy

smitten kitchen pavlova

matzoh candy (caramel, salty goodness)

Re-posting this from 2 years ago.  So good!

Many of my friends (and kids friends) keep Passover, so I wanted to try this recipe that I’ve heard about throughout the years.  I like the idea of a handy treat for those who celebrate.  My friend Stephanie happily shared the recipe from her “Passover Stuff” book and I must tell you that this is really good and I thank you (Stephanie).  Really good.  Sweet, yes, but I added some bittersweet chocolate and some delicious sea salt and I have to say this is better than I expected and utterly addictive.  I had friends over this weekend – none who happen to celebrate Passover and they were munching away and loving it.  I mentioned that it didn’t look so pretty but they were undeterred.  They all loved and commented on the salty caramel and nutty chocolate (the matzoh just holds it together).  I used toasted pecans…but really most nuts will do – walnuts, almonds, pistachios – maybe even some raisins too.  You can go really crazy here and have fun.  Serve for your family and friends who happen to celebrate (or not!)  Happy Passover.  Enjoy-

If you have time – find some Maldon sea salt.  It is great – flaky and tasty.  You can order online but pretty certain whole foods sells it.  (Great for salads too – with olive oil.)

chocolate/caramel matzoh candy with sea salt (slightly adapted from Stephanie’s “Passover Stuff”)

4 Matzoh boards (I used salted, but believe unsalted OK too)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
2 cup chocolate chips or chunks (I used half semi and half bitter – but use what you like – Stephanie said she’s tried milk chocolate too)
1 cup (or more to taste) toasted pecans, walnuts, or almonds (raisins too optional)
1/2 teaspoon good quality flaky sea salt – or kosher salt

Preheat oven to 450 degrees.  Line a sheet pan with parchment.  (Reader Jessie said she made this without the parchment and the toffee spread to the underside…she said it was fantastic.)

Arrange matzoh in a single layer – break if necessary and try to cover the whole sheet pan.

Combine the butter and brown sugar in a small sauce pan over medium heat and bring to a boil – stirring constantly.  Cook until syrupy — about 3 minutes or so.

Pour the toffee mixture over the matzoh and spread it out evenly (this is hot be careful.)

Place in oven and bake until bubbly – about 4 minutes (now it is extra hot).  Remove from oven and sprinkle the chocolate over the hot bubbly mixture.  Place in the oven again for about 30-60 seconds more.  (The second time I made this I did not place the chocolate back in the oven.  I let it be…prettier appearance and the chips all over were delicious.)

Now you have a choice…leave as is – or you can spread the chocolate around.  Either way – its a matter of appearance.  I happen to like to see the chocolate chips and chunks.  Sprinkle the toasted nuts over and then the flaky salt.  (Reader Michelle used salted peanuts and said it was AMAZING.)

Refrigerate until the chocolate is firm about 30 minutes to and hour.  cut or break into pieces.  I happen to like this cold – so I store in the fridge.  The chocolate discolors over time, but it is tasty!

Save the crumbs for an ice cream topping.

Enjoy-