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Archives for October 2020

Apple Cheddar Crisp

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Hello Foodie Friends!  

I had a great time this afternoon with my travel buddy Alesia with “I Book Travel For U” .

If you have been following us on Mondays, you know we travel “virtually” to a state and share fun facts, travel tips, and foodie finds.  Most Mondays I have a sample of something I whipped up to replicate a food on my list .  Today was no exception!  

We visited the “Green Mountain State” of Vermont, and learned that they are more than just maple syrup and cheese.  Vermont’s state fruit – the apple- is the star in this delicious crisp recipe that has a little twist. 

In my research on the top foods of the state, the first food to pop up was apple pie. But not just any kind of apple pie- one with cheddar cheese in it! Since Vermont aged cheddar has been recognized as among the best in the world, I could see why folks would want to toss a little into their pie. 

I decided I wasn’t in the mood to make a pie, so I went the easier route and did a crisp . 

It took about 15 mins to prep, and 25 minutes to bake. Warm and fresh from the oven is the best way to serve this dessert.  Add a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat! 

apple cheddar crisp

Ingredients: 

4 cups diced apples (I used a variety of crisp and tart) 

1 tbsp. lemon juice

1/3 plus 1/2 cup brown sugar (divided)

3/4 cup rolled oats

1/4 cup flour 

1 tsp. cinnamon spice mix (I used my favorite from Tastefully Simple) 

1/2 cup butter

1 cup shredded cheddar cheese

Preheat oven to 350. Grease an 8×8 or 9×9 baking dish and use to combine your diced apples, lemon juice and 1/3 cup brown sugar.  

Combine dry ingredients and cut in the butter until mixture is crumbly; gently mix in the shredded cheddar.  Sprinkle over the apple mixture.

 

Bake for 20-25 minutes. Enjoy! 

 

Make sure you follow us and enter our fall foliage photo contest Facebook. We want to see your leaf pics!  Post them, tag us, send us your pics via messenger, email or text (if we are real world friends!). 

As always, let me know if you try this recipe! 

Gina

 

 

Monster Brownies !

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Happy October, Foodie Friends!

October has to be my favorite month. Fall, football, hockey, apple and pumpkin picking, and HALLOWEEN!

This is my favorite time to bake. I love all the fun candies, sprinkles and toppings. So many desserts to decorate, so little time.

With that being said,  I kept this month’s brownie simple.

HONESTY ALERT!  When I got ready to bake the “Monster Brownies” from Food Network Magazine, I had about an hour to devote to baking.   I really wanted to bake but didn’t have to time to dedicate to the recipe in the magazine.  So… I improvised. I didn’t have a box mix on hand , but did have my trusty old brownie recipe that’s my go-to on busy days , so, I pulled that out and got to work.  I do intend on trying that recipe at some point, but for now, please enjoy this simple and oh-so-chewy recipe.  For the record, I don’t typically frost my brownies, but to decorate them, frosting is a must!  You can also use store bought frosting , for an even faster dessert! 

Gina’s “go-to” Brownie Recipe (adapted from the Hershey’s Classic Recipes cookbook)

1 cup butter (2 sticks, softened)

2 cups sugar

2 tsp. vanilla extract

4 eggs

1 cup flour

2/3 cup  Hershey’s Special Dark cocoa powder

1/2 tsp baking powder

1/2 tsp salt

Preheat over to 350. Grease an 8×8 or 9×9 pan (for thick brownies) or a 9×13 pan for thinner brownies) Stir butter, sugar and vanilla in bowl. Add eggs, beat well. Combine dry ingredients .  Gradually add the dry ingredients to the butter mixture, until well blended. Spread into prepared pan.

Bake for 35-40 mins., or until brownies start to pull away from sides of pan.

Cool completely before frosting and decorating! 

Quick chocolate frosting:

3 tbsp. butter, softened

3 tbsp Hershey’s Special Dark cocoa powder

1 tsp vanilla extract

2 tbsp milk

1 cup powdered sugar

Beat all ingredients together with electric mixer until smooth and creamy. Frost cooled brownies, then get ready to decorate! 

To decorate Monster Brownies , you’ll need the following:

Candy eyes, Halloween sprinkles, and candies to use a “noses” (can be round, or Halloween shaped noses, some of mine have bats and ghosts , and tiny googly eyes turned backwards) 

Decorate the brownies:

Turn the cooled brownies out on a parchment lined sheet pan and frost them with your prepared frosting , using a small offset spatula. Cover the brownies with a heavy dose of Halloween themed sprinkles.  I did “eyeball” where I’d cut each brownie, but I didn’t cut until after I placed the eyes and noses around the tray.  You could cut and leave intact until serving, or as a fun presentation on a platter for Halloween. 

10 months of brownies down, two more months to go. Truly, the sweetest thing about 2020 so far! 

 

Gina