Vermont Apple Crisp

After a weekend apple picking in Vermont, it was time to bake something with my loot! Instead of a pie this year, I decided to cheat and just make an easy apple crisp. I got the recipe from a very special Vermont grandmother :) It was almost as great as my apple pie and it took a quarter of the time! Why not try to make this very simple and delicious seasonal dessert for yourself. Go on and try, I promise it's really easy and yummy!

Ingredients:

5-6 large apples (any apple you prefer!)

3/4 cup light brown sugar

1/2 cup flour

4 tablespoons soft butter

Cinnamon (enough to sprinkle on top)

Vanilla ice cream or whipped cream on the side if desired!

1) Grease baking dish with butter and preheat oven to 325 degrees Fahrenheit. (The size of dish may vary, 9 x 12 or 8 x 8, it really doesn't matter!)

2) Peel and core the apples and slice them. Arrange slices in the baking dish.

3) In a small bowl mix together brown sugar, softened butter and flour until it has a sticky crumbly texture.

4) Sprinkle sugar mixture over the apples and sprinkle cinnamon on the top.

5) Bake for 45 minutes or until apples are soft.

6) Serve warm with whipped cream or vanilla ice cream.

Mini Tarts For The Working Martha

Oh my goodness, I am almost embarrased to post this recipe because it's kind of Sandra-Lee-esque, BUT it was so yummy and so darn easy that I have to share it with my little working Marthas out there! I took a recipe that I found online and skipped half the steps to create this super easy recipe. No baking working ladies haha!! These fresh creamy tarts look so pretty and taste just as sweet!

Ingredients:Ready made mini gram cracker crusts. I used 6 mini ones from Betty Crocker1 package 8 ounce cream cheese2 cups of berries (whatever is on sale at the grocery store haha!)1/3 cup granulated sugar2/4 cup heavy whipping cream1 teaspoon vanilla extract

Directions: In small bowl, beat cream cheese, 1/3 cup sugar and the vanilla with electric mixer on low speed until smooth. Next beat in the heavy cream on medium speed until stiff peaks form. Spread evenly into the mini pie crusts. Arrange your berries on top, this is the fun part! Refrigerate at least 2 hours before serving or make a day ahead and store covered in refrigerator until you are ready to be Martha!!

Apple Pie

Last weekend I went apple picking in Vermont. It was such a fun activity! I mean I really can't remember the last time I felt so young. It was like being in Disney World haha! Anyway, I picked tons of apples, some big and some small but all northern spies as they are called. When I got back to the city I searched through a ton of apple pie recipes online. If I was going to take on a pie, which I usually consider too much work for the reward, I was going to choose the perfect recipe. Okay so here's the recipe I chose and it's definitely a keeper!

Vermont Caramel Apple Pie

Ingredients

1 recipe pastry for a 9 inch double crust deep dish pie (I used pillsbury, works great!)

1/2 cup packed brown sugar

1/4 cup butter, melted

1/3 cup all-purpose flour

5 cups thinly sliced apples

2/3 cup white sugar

3 tablespoons all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon lemon juice

20 caramels, halved

2 tablespoons milk

Directions
1) Preheat oven to 375 degrees (that's farenheit people, no one in America cooks using celcius)
2) To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.

3) To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.

4) Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.

5) Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. 

The pie was beautiful and delicious!! I am used to shaving off a few minutes of baking time from most recipes to keep my baked goods moist, but this pie needed the full bake time listed in the recipe. Also I let mine sit overnight before cutting into it. I wanted the inside to set and not be runny when cut. Also I brushed my crust with milk and sprinkled some large sugar crystals on the top before baking it which is definitely a nice touch! It cut perfectly the next day and I warmed it in the microwave before serving each piece next to a scoop of vanilla ice cream! I'm not going to lie, it was a bit more work to make than your average cake, but definitely worth it. I am sure down the road it will be easier to make with time as is the case with most baked goods! Yummy, enjoy!

End Zone Brownies

It's Superbowl Sunday and naturally my roommate Kate and I are having a few friends over for football. We have chili, dips, chips and snacks galore and best of all... we have end zone brownies! They are easy to make and super cute to display. Just use a simple boxed brownie recipe, whip up some colored buttercream frosting and go to town decorating. Here's the frosting recipe and other things you'll need:

-Store bought brownie mix

-Rectangular pan

-Buttercream frosting (2 sticks unsalted butter, one teaspoon vanilla, a pinch of salt and 3 cups confectioner's sugar all whipped with a hand mixer)

-Food coloring to color the frosting

-Frosting piping bag and small piping tip

Bake the brownies as directed in a rectangular pan, let cool and make your colored frosting. Use the colored frosting to decorate your heart away! How cute are these? (Now please note that I ran out of space for the 20 and 50 yard lines haha, but hopefully no one will notice and they won't care once they take a bite because these are deeeelicious!) Go Saints!

Creamy Hot Cocoa

Snowflakes are falling in New York City and I'm having a craving for hot cocoa. I just tried this recipe and it's very creamy and very delicious!

Ingredients:

1/3 cup unsweetened cocoa powder

3/4 cup white sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups milk

3/4 teaspoon vanilla extract

1/2 cup half-and-half cream

Directions:

Combine the cocoa, sugar and salt in a medium sized saucepan. Add the boiling water and keep stirring for about 2 minutes (stirring prevents it from scorching). Add in 3 1/2 cups of milk while stirring. Heat but do not let mixture come to a boil. Remove from heat and add vanilla extract. Divide between 4 mugs. Add half-and-half to the mugs of cocoa to cool them down to drinking temperature. What a perfect treat for a snow day!

Edible Appetizer Centerpiece

This idea is courtesy of my friend Julie. She found this idea online, created it herself, and it was the hit of the party. It's an edible Christmas tree centerpiece made from broccoli, a foam craft cone and other raw veggies. It serves as a classic appetizer staple and a festive work of art!

Here's what you'll need:

-4 lettuce leaves

-8 cups broccoli, & broccoflower heads blanched

-1 cup petite carrots

-4-8 cups mixed vegetables, grape tomatoes, cherry tomatoes, mixed olives, peppers

-Foam cone found at any craftstore (at least 8 inches tall)

-Platter

-Dip of choice

Here's what to do:
-Place foam on platter.

-Secure lettuce with toothpicks to cover foam.

-Starting with the largest broccoli and broccoflower heads. Place on foam starting at the base and work your way up securing with toothpicks.

-Push 1/2 the carrots randomly into the foam.

-Cut a handful of the veggies into small pieces and fill in the empty spots and brighten up the tree. Using toothpicks only if needed.

-Place the rest of the veggies around the base of the tree.

-Top the tree with a vegetable slice that has been cut into the shape of a star.

-Serve with a dip of choice.

Set your broccoli tree in the center of the other appetizer platters at your party. This festive centerpiece is sure to be a fantastic conversation piece!

Cinnamon Spice Ornaments

Start making some homemade ornaments now! This terrific recipe is easy and fun and the holiday scent will last for years to come.

CINNAMON SPICE ORNAMENT RECIPE (NOT EDIBLE)

1)1 jar cinnamon (approx. 4 ounces/1 cup) slightly more or less; start with approximately ½ cup
2)1–2 tablespoons cloves (use the larger amount for a darker ornament, and slightly decrease the cinnamon)
3)1 tablespoon nutmeg (you can include allspice, mace, or ‘pumpkin pie spice’)
4) ½ to ¾ cup applesauce
5) 2 tablespoons white glue (Elmer’s white glue works well)
6) Toothpick to make a hole for hanging
7) Ribbon for hanging (1/8 inch width)

In a medium bowl, combine cinnamon, cloves and nutmeg (and other spices). Add spice mixture to applesauce and glue; stir to combine. Work mixture with hands for 2 to 3 minutes, until dough is smooth and the ingredients are thoroughly mixed. It resembles pie crust dough. Divide dough into 2 or 3 portions. Cover with plastic wrap and allow to sit on counter for 1–2 hours. You can also refrigerate the dough overnight but bring to room temperature before you continue.

Roll each portion to 1/4" thickness on a board lightly dusted with cinnamon to prevent sticking. Cut into shapes with small cookie cutters (Smaller size cookie cutters work best). Make a small hole in the top of each ornament for hanging with a toothpick. Place cutouts on wire racks and allow to dry at room temperature (this will take 2-3 days). Daily turning will give you a flatter ornament with less warping. When the ornaments are thoroughly dry, thread holiday ribbon through hole in ornament.
Recipe makes approx. 32 (2-inch) ornaments. Recipe may be halved.

Royal Icing

Over Labor Day weekend I made my sugar cookies again (the recipe I posted in May from Mrs. Fields) This time instead of just adding colored sugar decoration, I added royal icing and they were deeee-licious!! You can use royal icing on cookies, cakes, donuts, just about anything you want and it works wonders if you are trying to make flowers or other intricate confections. Here's the recipe- it's soooo easy!

Whisk together 2 teaspoons of fresh lemon juice with 2 egg whites. Add in 3 cups confectioners sugar and a dabble of gel food coloring. The proper consistency is when the ribbon of icing that falls back into the bowl remains on the surface for about 5 seconds before disappearing. To cover the cookie neatly, take the cookie and place a small amount of icing in the middle of the cookie. Using a small knife or spatula, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners sugar. The icing will harden quickly when exposed to air so you must work fast or else cover the icing in an airtight container if you need to take a break. If you are using the icing to pipe flowers or write letters, add a little more confectioners sugar so the consistency is a bit thicker and optimal for piping. Pipe with a fine metal frosting tip and plastic pastry bag that you can throw away in case the icing hardens inside the bag.

If you really want to wow your crowd, sprinkle colored sugar decoration on the surface of the cookies while the royal icing is still drying. Whoa baby, look out!

Peanut Butter Cookies

This summer I have been so excited to have a "crew" of people to bake for! Upon request, I made peanut butter cookies for our Hamptons summer housemates. The cookies were a hit and traveled well too! Here is my very own recipe, enjoy!

Ingredients:


2 teaspoons vanilla
1 cup creamy peanut butter
3 eggs
1 cup softened butter
1 1/4 cups sugar
1 1/4 cups dark brown sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
2 1/4 cups flour

1) Preheat oven to 300ºF.
2) In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.
3) In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste.
4) Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy.
5) Add the flour mixture and mix at low speed until just mixed. (Do not overmix).

6) Refridgerate batter for 30 minutes for easier handling of dough.
7) Roll 1 tablespoon portions of dough into small balls with the palms of your hand and place 2 inches apart on ungreased cookie sheet.
8) With a wet fork, gently press a crisscross pattern on top of the cookies.

Bake for 8-22 minutes (depending on size of cookies) until cookies appear dry. Transfer cookies to a wire rack and let cool.

4th of July Recipe

Becky Beynon's Jello Pretzel Salad recipe comes courtesy of my dear friend Julie. The first time I heard about this recipe I was skeptical... when I think Jello, I think of the hospital haha! But no, this recipe was amazing! It's so easy to make and sure to be a crowd pleaser for your patriotic group! The recipe has 3 parts:

2 cups chorsely crushed pretzels
3/4 c melted butter
3 tbsp sugar
*Mix pretzels, butter, sugar together and put into 13x10 inch pan (spray first with pam) bake at 400 degrees for 8-10 minutes, let cool.

1 8oz package of cream cheese
1 cup sugar
2 cups of cool whip
*Mix cream cheese and sugar together well, then fold in 2 cups of cool whip and spread mixture over cooled pretzels.

2 packages of strawberry sugar free jello
2 cups of boiling water
2 10 oz packages of frozen sliced strawberries

*Stir until resolved. put jello mixture into fridge to set (about 20 minutes) then pour over top of cream cheese and cover.

Let the dessert sit in fridge for a few hours before serving. Yum, happy 4th of July everyone!

Delight In Lemonade

Last weekend as I walked through the town of Southampton, I came across a young boy and girl with their mother selling lemonade and cookies. I couldn't wait to get my dollars out fast enough to reward the children for working hard, seriously God bless them! I took my cup of lemonade and watched the children happily collect their coins and dollars from other customers. Who knew this much delight could come from lemonade? What a wonderful, easy and rewarding summertime activity for children. It inspired me to share a quick, easy and delicious pink lemonade recipe I found in Family Circle Magazine:

Ingredients:
2 cups white sugar
9 cups water
2 cups fresh lemon juice
1 cup cranberry juice, chilled

Directions:

In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice. How delightful!

Sugar Cookie Recipe

I tried this recipe from Mrs. Field's Cookie Cookbook and it was a hit
I tweaked it a little bit so that it's better for use with cookie cutters. Enjoy!

Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup colored sugar for decoration
3/4 cup butter







Directions:
1) Preheat oven to 325 degrees F (165 degrees C).
2) In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
3) Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate two hours until firm.
4) On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.