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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 

 

 

 

 

Rosemary Garlic Biscuits (with a surprise)

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Biscuits.  I LOVE biscuits!  From a tube, box mix, or homemade… I love them all. I’ve topped casseroles with them, turned them into cinnamon rolls and monkey bread, wrapped hot dogs with them, stuffed them with cheese, used them for sandwiches, you get the picture. 

I’m not an expert in baking biscuits (just in devouring them) , but I do know it’s a southern thing, and buttermilk is queen.  So, imagine my surprise when I stumbled upon a recipe for OLIVE OIL Biscuits.

Yes, olive oil. In a biscuit.  

You all know I bake cakes and cookies with olive oil. I’ve made focaccia bread , and used olive oil as a dipping sauce for bread with meals. Until this past weekend, I haven’t tried to bake biscuits with it, though.

While looking through a stack of recipes, I came across a recipe card from my friends at the Manassas Olive Oil Company  Funny thing… I have a lot of those “MOOC” recipe cards because every time I visit the shop, I grab one and announce “Oh I’m going to make this!”  I have never been disappointed in any recipe of theirs. 

These biscuits are so tender, flaky, and easy to make (it’s a drop recipe, meaning you drop the dough by tablespoons onto your baking sheet) you can make them on the busiest of weeknights with a bowl of soup  or casserole and dinner is done! 

The original recipe uses extra -virgin olive oil, and sea salt for flavoring.  Flavor suggestions included rosemary, garlic, or a french garden blend that the shop carries.  I didn’t have those flavors on hand, so I went to work looking for substitutions.

Enter “MOOC” Rosemary olive oil, and my jar of Epicure “Rosemary Garlic” seasoning.  If you haven’t heard of Epicure, give my gal Rosemarie Emmons a call!  I am excited to try more variations of this recipe in the future, as flavor combos are endless!  I even paired this with a delicious fall salad recipe I created for our latest “The Curly Girls” episode!

For now, I present my take on MOOC Olive Oil biscuits.. “Rosemary Garlic Biscuits” . Thanks for the inspiration! 

Ingredients:

2 cups all purpose flour

1 cup buttermilk

1/2 cup Rosemary Olive Oil (or extra virgin for a mild flavor)

1 tablespoon baking powder

2 teaspoons sugar

2 teaspoons of your favorite seasoning – I used Epicure’s “Rosemary Garlic” blend.  Fresh or dried rosemary with garlic powder would work as well. 

Preheat over to 425. Line a baking sheet with parchment paper for easy clean up.

Mix all dry ingredients in a bowl.  Add the olive oil and buttermilk to dry ingredients. Stir to combine.

Drop dough by tablespoons (or scooper) onto baking sheet. Bake for 12-15 minutes , or until lightly browned. Makes 12-16 biscuits.

Enjoy!  And stay tuned for more biscuit combos coming this fall! 

 

Gina 

 

 

The perfect fall picnic!

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Are you following “The Curly Girls” on Facebook?  If you aren’t you should be! 

As the foodie half of the duo, I get to have fun the kitchen (as if I don’t normally have fun there, lol) with recipes and foods that I typically don’t offer as a custom baker. I love coming up with and adapting recipes to pair with the wines and cocktails Ann Marie creates.  

For the September episode, we took to the great outdoors and headed on a fall picnic. We didn’t have to venture far, as Ann Marie has an amazing home on beautiful acreage that lends itself naturally as a relaxing spot to pack a picnic lunch and soak up the fresh air. 

I really wanted to incorporate a nice fall salad into the show, as I really LOVE salads.  Then, I needed a roll, bread or some carb to pack along with it… of course.  

Then, I wanted a comforting dessert.  For that I baked one of my chocolate chip cookie cakes. You can bake your own, or order one from the Kitchen.

 

I hope you like what I came up with.   For this post, I focused on the salad components.  Check back for another post featuring the biscuit recipe I found! 

Wild Rice and Greens Salad 

1 (6 ounce) package long-grain and wild rice mix

Salad greens – my favorites are a mix of power greens, baby kale, spinach and arugula

Cherry tomatoes, quartered (as many as you like )

chopped pecans , for topping 

For the dressing: 

1/4 cup fig preserves (homemade* or store bought)

3 Tablespoons balsamic vinegar (I used vanilla balsamic from Manassas Olive Oil Company ). Use what you have available to you locally !

2 tablespoons olive oil (I used my favorite  arbequina olive oil from Manassas Olive Oil Company)

1 teaspoon salt

1 teaspoon dijon mustard 

Cook rice according to package directions, let cool until slightly warm.

Wash and prepare salad greens , add to large bowl for mixing with rice and dressing .

Prepare the dressing :  In mixing bowl, whisk together dressing ingredients until well combined. 

Add rice and dressing to bowl with greens and tomatoes, mix thoroughly, if desired, sprinkle with chopped pecans. 

*Fig preserves, recipe adapted from “Cooking with Paula Deen”

16 ounces fresh figs (If you can find them! Once you find them, use the day you buy them) 

1/4 cup brown sugar

1/4 cup water

2 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

1/4 teaspoon salt

On stove top, combine all ingredients in a saucepan on medium heat. Cook, stirring constantly, until mixture comes to a boil, about 5 mins.  Reduce heat and continue to cook until reduced and thickened, about 30 mins. Cool and store in container or mason jar, for up to a month.

 

Here’s to crisp fall days, and picnics with good friends, good food, and wine! 

Gina 

 

 

 

 

 

 

 

What’s in the cookie jar?

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BROWNIES!  That’s what’s in the cookie jar!   

How is it that it’s Labor Day weekend already? The last blast of summer… except for the heat and humidity of course! My latest recipe will be a sweet addition to your holiday weekend. 

I’ve got the latest recipe from my series (based off of Food Network Magazine’s ) “A Year of Brownies”, and this one is a keeper.  Like last month’s brownie , it’s a few step process, but well worth the effort.  This brownie has 4 layers of deliciousness, including a shortbread cookie bottom layer! I used “Lorna Doone” cookies , but you could be an overachiever and make your own homemade layer. You do you!  

The original recipe called for chocolate, peanut butter and butterscotch baking chips.  I substituted espresso chips and pretzel M&Ms , along with the butterscotch baking chips.  Use whatever flavor candies or baking chips you have on hand, or your family favorites. . Try white chocolate  baking chips, sno-cap candies or caramel baking chips in this recipe! 

The brownie layer has extra chocolate chips added. I had a half of a 10 ounce bag on hand, so I used it all. Original recipe called for 4 ounces. Who doesn’t need MORE chocolate in their brownie?   Overall, this recipe is 10 out of 10 on the deliciousness scale. Perfect treat for a picnic, party, or baked in a disposable tray and delivered to a friend or neighbor. It’s so decadent, you could use an an alternative to birthday cake (IMHO)! 

Here’s the recipe:

 Cookie Jar Brownie

Ingredients for shortbread and cookie dough layers:

9×13 pan coated in nonstick cooking spray 

24 Lorna Doone cookies (or your own shortbread cookie recipe)

1 1/2 cups flour

3/4 tsp. baking soda

1/2 tsp. salt

1 stick butter, room temperature

1 cup light brown sugar

1 egg

1 tsp. vanilla extract

1/2 cup espresso baking chips (I used Nestle brand)

1/2 cup butterscotch baking chips

1/2 cup pretzel M&Ms

For the brownie layer: 

2 sticks butter

5 ounces semi-sweet or milk chocolate baking chips

2 cups granulated sugar

4 eggs

1 2/3 cups flour

1/3 cup unsweetened cocoa powder

1/2 tsp. salt

Assemble the shortbread layer: Preheat oven to 350, ready your 9×13 pan with nonstick cooking spray .  Arrange cookies on bottom of pan.

For the cookie dough layer:  Combine flour, baking soda and salt in medium bowl. Beat butter and brown sugar in large bowl with mixer until fluffy, add eggs and vanilla until smooth.  Beat in flour mixture on low speed until combined.  Stir in baking chips and candies until combined. 

Head to the stovetop to make the brownie layer: Melt butter and chocolate chips over medium heat until combined. Remove from heat , let cool,  add the granulated sugar and eggs until combined. This mixture  should look smooth and glossy . Stir in flour, cocoa powder, and salt until no lumps remain.

Spoon half this mixture over the cookies and spread to cover completely. Flatten handfuls of cookie dough mixture into small patties over the brownie layer until covered.  Cover with rest of brownie mixture and smooth to cover dough layer. 

Bake until toothpick or cake tester inserted into center comes out clean, about 55 mins.  Let cool before serving. 

As always, let me know if you try this recipe. I like it so much I MAY add it to the market menu! Stop by on the 17th and visit to see if I do. 

Have a great weekend, foodie friends! 

Gina

 

 

 

 

 

 

What’s old is new again!

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I recently had the honor of baking for a baby’s first birthday, and the theme was “Winnie the Pooh”.  A timeless theme (if you ask this Disney loving gal) for boys and girls alike, and for their parents as well. Mama sent a few  ideas , and I got to work figuring out how to make those ideas become a reality. 

I was also baking  a smash cake, and of course went with Pooh’s “hunny” pot. 

                                           

Off I went to “think think think” (as Pooh Bear would say) about the larger sheet cake design. 

You all know by now how much I love Disney, so Disney themed desserts are never an issue, as I have quite the collection of all things character shaped for cakes, cookies, and cupcakes.   As I looked through my stash, I came across a pan I hadn’t used in 19 years , and quickly sent the birthday mama a picture and asked if she liked the idea:  

It was my Wilton Pooh Cake pan from days gone by! She loved the idea, so I was off to collect the supplies. I didn’t stop at that pan though, and sorted through at least ten different Wilton pans that I know I can resurrect in the future.  Who here wouldn’t love to go back in time?

Waves of emotions flooded over me as I remembered baking that same Pooh cake three different times over the years for my kids first birthdays.  The “Barney the Dinosaur” cake pan for second and third birthdays, and the “PowerPuff Girls” pan for a special 5th birthday party, many years ago….

Those kids are in their 20’s now, but still love Disney, cartoons, and reminiscing over tv shows they watched as kids.  

They also love cake, lol!  I’m sure many of you reading this have kids that had similar party themes back in the day  (or maybe YOU were that kid)! 

I realized I could bring back those nostalgic times simply by baking a cake in an ages old pan , and decorate that cake using the tried and true Wilton method, bringing childhood characters to life.

Look what I discovered in my cupboards! 

  • Race car
  • Barbie
  • Seashell
  • The Little Mermaid
  • Thomas the Tank Engine
  • Jack O Lantern
  • Christmas tree 
  • Open Book (I used as a bible, and again as a volume of Shakespeare) 
  • Graduation cap
  • Bow Tie 

I’ll be adding these cake pan ideas to my menu starting today .  I’ll post prices and pictures as I can – but for now you get the idea. I’m going back to simpler times and sharing the love of all things old, as they can be new again.  

Have a great week, foodie friends! 

 

Gina 

 

 

 

Very Berry Brownie Crumble

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What a mouthful, foodie friends.   A mouthful to say , and a mouthful to enjoy!   Trust me,  Sunday dessert for the family this weekend was a hit! 

The original brownie recipe came from Food Network Magazine, and I adapted it to reflect what I had on hand.   I’m 8 months into “A year of Brownies” in the magazine, and this is the August brownie. Just in time for back to school for the college kids.  A pan of these will head back to school with my son when he leaves later this week! 

Although this brownie recipe involves multiple steps, it’s well worth the effort.  With a rich chocolate brownie layer, sweet/tart berry filling, and a topping of oats, flour and butter, what’s not to love?  Absolutely my favorite brownie yet!  I used a frozen mixed berry blend, omitted almonds, and substituted all purpose flour for almond flour (as I was out of the latter). Still, a delicious dessert treat that the whole family loved. 

 ‘Very Berry Brownie Crumble” :

Filling and topping ingredients:

One bag frozen mixed berry blend of your choice

1/4 cup sugar

1 tablespoon lemon juice

2 teaspoons cornstarch

2 teaspoons water

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup rolled oats

1/2 cup all purpose flour

1/2 cup brown sugar

7 tablespoons butter , softened

For the brownies:

12 ounce bag of chocolate chips

1 stick butter

3/4 cup brown sugar 

3/4 cup sugar

4 eggs (room temperature)

1 teaspoon vanilla extract

1 teaspoon almond extract

1 1/2 cups all purpose flour

Prepare the filling :

Combine fruit, sugar, and lemon juice in pot on stovetop. Cook over medium heat, bring to boil. Reduce heat and simmer, cook , stirring until juice is reduced, about 10 minutes.  In separate bowl, mix water and corn starch.  Add mixture to berries and cook until thickened. Remove from heat and add extracts. Allow to cool while making brownie batter and topping. 

Assemble the topping:

Combine topping ingredients in a bowl , then add in butter and mix until blended and crumbly. Refrigerate until ready to use. 

Make the brownies:

Preheat oven to 350. Spray 9×13 pan with butter/olive oil spray to prevent sticking. Then, melt chocolate and butter in saucepan on stove top.  Remove from heat and add sugars.  Whisk in eggs and extracts. Add flour  and pinch of salt , mix thoroughly. 

Assemble the layers:

Spread batter in prepared pan. Top with berry filling, then top the filling with the oat mixture. Bake until tester comes out clean- about 40-45 minutes. Cool about 20 minutes and cut into squares. 

Bake this in a disposable pan, and send off with your favorite college student, deliver to a neighbor, or serve at a picnic. 

Enjoy! 

 

Gina

 

 

 

 

 

Ocean Pudding Cups

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A fun little treat, dessert , or snack for kids of all ages ! 

This recipe is made with vanilla pudding tinted blue.  My good friend Rosemarie upped the healthy factor an used coconut yogurt to make hers!  I love when my friends get creative in their kitchens! 

The recipe is pretty simple, and only uses a few ingredients. 

One box (4 serving size) Vanilla instant pudding

2 cups milk

Blue food coloring

Graham cracker crumbs 

Life saver gummy rings candy

Teddy Grahams crackers 

4 clear plastic cups

 

Prepare pudding as directed on the package. Once set, add a few drops of blue food coloring and mix until blended.

Layer graham cracker crumbs on bottom of each cup. Add a layer of pudding, then a thin layer of crumbs. Add remaining pudding until each cup has equal amounts. Sprinkle one side of pudding with more crumbs to resemble beach sand.

Take one bear cracker and fit a gummy ring around it, place in blue pudding for a perfect little floating beach visitor!

You can also add swedish fish candies for a fishing/lake themed treat.

Watch me make this recipe on my YouTube channel!

Remember, if you make this recipe , be sure to tag @fromginaskitchen on social media! 

Have a great weekend, foodie friends! 

 

Gina 

“Shark Bait Mocktail”

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This “Mocktail” can easily slip into a cocktail with the addition of a little rum, vodka and “grown-up” blue curacao!

I introduced the cute little sipper last week during a virtual “kids in the kitchen class ” on facebook. You can watch the quick  2 minute video here!

In the video I made one mocktail, but this recipe can be multiplied to serve a school of little fish as well. I used the cocktail recipe from Food Network Magazine as an inspiration. In case you haven’t caught on yet…  I LOVE myself some Food Network. 

“Shark Bait Mocktail” serves one

You will need a few easy to find ingredients. If you don’t want to look for the non-alcoholic blue curacao, simply use blue food coloring . 

Ingredients:

Lemonade

Lemon-Lime seltzer water

Blue Curacao or blue food coloring 

Maraschino cherries

Swedish fish 

 

In a glass or plastic cup , pour equal amounts lemonade and lemon-lime seltzer over ice.   I did about 4 ounces of each to make a roughly 8 ounce serving. Add a few drops of non-alcoholic blue curacao (I ordered mine from Amazon)  or blue food coloring.  Stir until combined. Add a few swedish fish, and a drizzle of the maraschino cherry juice. top with a cherry or two!  Enjoy with fun summer themed paper straw.

Cheers to your weekend plans! 

Make sure to tag @fromginaskitchen on FB or IG if you try this recipe. I hope you do!

Gina

Peach Turnovers

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What a fun conversation we had tonight in the Kitchen with Alesia!  

Alesia shared some history and fun facts about her home state of Missouri. I got to share a fun recipe I found in the cool cookbook she brought me back from her recent visit home.

The recipe for “Peach Turnovers” is a local favorite, and couldn’t be easier to make! I can see (and taste ) why locals love this seasonal fruit dessert.  But seriously, they could. be breakfast too! 

Peach Turnovers (recipe found in “Missouri Back Road Restaurant Recipes”)

3 large peaches

2 (8 ounce cans) crescent rolls

2 sticks butter

1 1/2 cups sugar

1 tsp. vanilla extract

1/2 tsp. salt

6 oz. Mountain Dew

1 pinch ground cinnamon (I used more than a pinch, I sprinkled my cinnamon sugar mixture on all of them)

Preheat oven to 350. Slice peaches and set aside. Unroll crescent dough, separate into 16 triangles. Please one pech slice at base of each and rollup. Arrange in a 9X13 pan as you work. Melt butter, add sugar, vanilla and salt. Pour over turnovers in baking pan. Pour Mountain Dew over turnovers, sprinkle with cinnamon. Bake 30-40 minutes, or until turnovers are golden brown and liquid is bubbling. 

Enjoy! 

Make sure to visit the Kitchen on  Facebook every Monday at 5 pm as we talk travel and share local recipes. 

And make sure to share pics and tag @fromginaskitchen and @ibooktravelforu if you make this recipe!

Enjoy!

Gina