Tuesday, October 14, 2014

Cinnamon Crumble Apple Pie

The first apple in the basket
was bright and shy red.

The second apple in the basket
said, "What a cozy bed!"
The third apple in the basket
said, "Please move over there."
The fourth apple in the basket
said, "Now we are two pair."

 
The fifth apple in the basket
said, "Oh dear, me-oh-my!"
"This basket looks like pastry."
"I think we're apple pie!"

I'm sharing my favorite apple pie recipe again this year. I hope you'll try it. It's that great. For a printable copy, click here.
 
 
Cinnamon Crumble Apple Pie
=============================
Adapted from Bon App├ętit | October 2003

Filling
3-1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick (I used tart Macs)
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
.
For filling:
Mix all ingredients in large bowl to coat apples. (I sometimes let this "marinate" overnight but you don't have to)

For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using 
on/off turns, cut in until mixture resembles wet sand.

Put filling in crust, mounding in center. Pack topping over and around 
apples (I add chopped walnuts to this topping).  

Bake pie on baking sheet at 350 until topping is golden, about one hour. 
(cover top with foil if browning too quickly). Bake until apples in 
center are tender when pierced and filling is bubbling thickly at edges.
 
Thank you for stopping by! I am sharing this post on Tablescape Thursday and Foodie Friday.

Saturday, October 4, 2014

Hello Pretty Autumn

 



The bright and beautiful hues of crimson, copper, bronze, burgundy, scarlet, goldenrod, pumpkin, mustard and canary are contrasting with the evergreens at the lake. 

 
These photos were taken last weekend (9/27/14). We started out at our camp in Old Forge, and arrived at our destination in Keene, NY.





Our annual girls weekend in the mountains. That's me on the left. 


 
Sharing a little bit of what I have been up to. Decorating with tomatoes ;o)


A cold front came through a couple weeks ago, and we had to fire up the wood stove to keep warm at camp. The stove is our only heat source and we love that cozy feeling. 

 
I've had these pictures in my camera for a while, and this was the day we took mom to get some mums. She is in the process of setting up 80 carved pumpkins for Halloween.  I'll post photos on Halloween.
 
 You've probably seen the wooden boxes on Pinterest and blogs that are being used for centerpieces. I got the supplies at Home Depot and Joe made the wooden box that measures 36" long and 6" wide. We used it for our Thanksgiving centerpiece last year, inspired by Life and Linda's blog.


A handful of spiders, MacKenzie-Childs ornaments, garland with little pumpkins, and two pumpkin faced dolls were added to the Autumn box.
 

The MacKenzie-Childs owl Christmas tree topper was happy to fly out of the attic for Halloween.



 
 
The centerpiece was put together with items I had on hand.  I first filled the box with two rolled bath towels and added spider webbing from the dollar store. This filled up the bottom of the box, and then I started adding items to the tippy top.

As always, thank you for stopping by!

I'm joining:

 
 
 
 

Thursday, September 25, 2014

Time for Spooky Treats

 
 
The weather has been b-e-a-utiful and we're having quick tasty meals on the grill. I've been making quesadillas for years, and use leftover chicken, some grated Mexican cheese, and a little bit of salsa. Then top it with tomatoes, sour cream, additional salsa, homemade pickled jalapenos and cilantro. This is the recipe I use from Taste of Home.
 
 
Have you seen the spooky treats in Country Living Magazine this month? I think they are the cutest I have seen. Beware: These chocolate and pumpkin cupcakes with creamy hazelnut frosting are totally bewitching.
 
 
Spiced chocolate bats! Yes please. I like Halloween treats that please my palette ;o) No eye balls please.


I must make these owls!



 
I am joining Rattlebridge Farm for Foodie Friday with this post.
Thank you for stopping by!
Debbie

Sunday, September 21, 2014

We did enjoy this

 
I was looking for something quick to serve for lunch today, so I grabbed "The Martha Stewart Living Cookbook - The Original Classics". I seem to have good luck with most of Martha's recipes.
 
The day was beautiful, 80 degrees, and we enjoyed this black bean chili so I wanted to share. When I added the nasturtium to the bowl of chili, it brought back memories of when my son Bryon was seven years old. He does not eat salad, never has. I eat a lot of salad, and garnished my salad with a few nasturtiums. He plucked the nasturtiums off my salad and ate them! I could not believe my eyes.
 
Adapted Martha Stewart's Black-Bean and Tomato Chili - 1998
 
1-3/4 cups dried black beans (I used canned)
3 large guajillo chiles (I used dried chiles that I had on hand)
2 tablespoons olive oil
2 medium onions, finely chopped
8 cloves garlic, minced
4 teaspoons ground cumin (I used one teaspoon)
1-3/4 cups Vegetable Stock or canned low-sodium chicken broth, skimmed of fat
2 pounds assorted ripe tomatoes, seeded and cut into 1-inch chunks
1/2 cup fresh basil leaves, roughly chopped
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar

Directions
1 Drain beans in a colander, and set aside.
2 Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
3 Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
4 In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
5 Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.
 
Thank you for stopping by!
Debbie

Monday, September 15, 2014

Feeling Witchy - Gingerbread Pumpkin Bars

 

There was a nip in the air over the weekend, and that's all it took to start decorating.  Last fall, I found some vinyl lettering and made a sign for the gossip bench in our bedroom.

 
 I crave the scents of  fall and have been gathering recipes to start baking. Last year, I made fabulous Gingerbread Pumpkin Bars from the blog Faithfulness Farm. The recipe makes a 10" x 15" pan, so be prepared to share. I brought them to the office and they gave the bars five stars out of five!!
 
 
Printable Recipe for Gingerbread Pumpkin Bars

Bars:

2-1/4 cups flour
1-1/2 tsp baking soda
1/2 tsp salt
1-1/2 tsp pumpkin pie spice
16 Tbsp unsalted butter, softened
1-1/2 cups granulated sugar
1/4 cup molasses
1/3 cup rolled quick oats

Filling:
6 ounces cream cheese, softened
1-3/4 cups pumpkin puree
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 teaspoons pumpkin pie spice
2 large eggs

Glaze drizzle:
1 cup confectioners' sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 to 2 tablespoons milk
 
Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, salt, pumpkin pie spice. In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 10" x 15" baking pan lightly coated with nonstick spray. Add the oats to the reserved mixture and mix until combined - set aside.
 
For the filling, in a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, pumpkin pie spice and mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling.
 
Bake until the topping is a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool completely.
 
For glaze drizzle, in a small bowl, mix together confectioners' sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon - drizzle over cooled bars.

Thanks for stopping by! I'm joining Rattlebridge Farm for Foodie Friday.
Debbie