Fresh Apple Cookies

After a wonderfully warm September on the west coast, the rainy season has finally set in. Last weekend standing out in the rain watching my son's soccer practice was a definite reminder that yes, fall is indeed here!

If I had to pick one flavor to represent this season, it would be cinnamon. I made these cookies a few weeks ago, using handpicked apples from Washington State! They were the cutest little apples I've ever seen. As you can see from the picture, compared to the stack of cookies, they are TINY! However, I must say, their size made them pretty nitpicky to peel and mince.

These cookies feature fresh apples paired with delicious, spicy cinnamon and nutmeg and covered in a light vanilla glaze. (They're also great without the glaze) My son and his whole daycare class loved them. I hope you do too!

Fresh Apple Cookies
adapted from food.com

2 cups flour
1 teaspoon baking soda
1/2 cup butter, softened
1 1/3 cups brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1 large eggs
1/4 cup apple juice or milk
1 cup minced apples, peeled

Glaze
1 cup powdered sugar
1 tablespoon butter
1/4 teaspoon vanilla
1 1/2 tablespoons milk

1. Preheat oven to 375 degrees F. Sift flour and baking soda together, set aside.
Cream butter and sugar with electric mixer.

2. Blend in salt, spices, and egg. Add half the flour mixture and blend well. Blend in half the apple juice. Add the chopped apples to the remaining flour mixture and stir to coat. Add this and the remaining apple cider to the creamed mixture and stir by hand.

3. Drop by small spoonfuls on cookie sheet and bake 8-9 minutes. While baking, make glaze by blending all glaze ingredients together until smooth.

4. Remove cookies from sheet while still warm (be very careful) and glaze while barely warm.

Hokkaido Milk Bread

I love Asian style breads. They are so soft and fluffy with a hint of sweetness. I also like the perfect square shape of the loaves which are often baked in Pullman Loaf Tins. However, I don't have one of those, so I bake mine in a regular loaf pan. This is a super easy recipe with wonderful results. There are other more complex recipes that look like they produce great breads using the Tang Zhong Method but they are time consuming. One day I intend to delve into the world of Tang Zhong, but for now these are an easy way to enjoy some delicious milk bread.

This time I decided to make the milk bread dough into buns for burgers or sandwiches. They sweetness of milk bread reminds me of those Hawaiian Rolls that are oh so good for burgers, so that's where I took my inspiration for these buns from.

It is also a wonderful way to use up extra milk you might have. I often have too much milk in the house because my son doesn't like drinking it but I keep buying it and hounding him to drink it for the calcium. The recipe calls for 3/4 cup heavy cream but you could use all milk instead and add 1/4 cup melted butter to make up for the loss of the milk fat from the cream.

Here are our grilled chicken breast burgers stuffed to the max with sauteed onions, lettuce, tomato, cheese and honey mustard! A sprinkling of flavored sea salt goes a long way, just like this Sea Salt with Chili for a hint of smoky flavor and kick on your burger.



Hokkaido Milk Bread
Makes 2 loaves | Adapted from Rasa Malaysia

1 cup milk
3/4 cup whipping cream
4 tbsp sugar
3 tsp active dry yeast or bread machine yeast
1 large egg
4 1/2 cups bread flour
1/2 cup all purpose flour
1/2 tbsp salt

1. Bread Machine: Put milk, whipping cream, egg, flour, milk powder, salt, sugar and yeast into the bread machine. Set to Dough function. After the dough has finished it’s kneading cycle, let it proof inside the machine for 45-50 minutes or till it is double in size.

Non-Bread Machine: Warm the milk and cream to 105 degrees F (slightly warmer than body temperature). Stir in sugar to dissolve. Stir in yeast. Let sit for 5 minutes or until yeast is foamy, then beat in egg. In the meantime, mix 4 cups bread flour and salt in a large bowl. Add the yeast mixture to the flour mixture. It will be stick. Add the remaining 1/2 cup of flour if needed. Try to add as little flour as possible to keep your loaf soft. Too much flour will make it dry. Turn the dough out onto a floured surface and knead it into a smooth ball. Put the ball in a greased bowl and cover. Let rise for 1 hour (almost doubled in size).

2. Shaping:
Remove from the pan and divide dough into 2 equal portions. On a lightly floured surface, flatten the ball and roll out in a rectangle shape. Roll it up again tightly like swiss roll. Place dough in the prepared bread tin. Repeat with the second ball.
Set aside and let rise 1 hr or until it fills 75% of the bread tin. {I shaped mine into 8 balls and put them on a cookie sheet to rise. They made buns approximately the same size as kaiser rolls.}

3. Bake the loaves at 350 degrees F for approximately 40-50 minutes or until golden brown. {I baked my buns for only 20 mins}.

Raisin Bran Muffins

Why I love this recipe: It's made with Raisin Bran cereal. The kind you buy when you start a new healthy eating food kick, then end up forgetting in the back of your cupboard a week later.

You can save leftover batter in an airtight container in the refrigerator for up to a week and the muffins taste even better after the batter has sat overnight!

You have the option of making fresh muffins any morning of the week, scoop into ramekin/mug and microwave for 1-2 minutes. I was skeptical when I first read this but it really does work. Of course it's not as good as baking them in a regular oven, but you can't beat being able to enjoy fresh muffins on a Monday morning.



Raisin Bran Muffins
Makes 12 | adapted from Pinch of Yum

1/2 cup oil
1 cup sugar (or use a mixture of brown sugar and white sugar)
2 eggs
1 tsp vanilla
2 cups buttermilk (or 1 cup milk and 1 cup yogurt)
4 cups Raisin Bran cereal
2 cups flour
1 tsp baking soda
1 tsp salt

1. Mix all the ingredits in the order listed.

2. Scoop into a lined muffin tin and bake at 375 degrees for 15-20 minutes, depending on pan size. (Do toothpick test to be sure they are done).

Nutella Layered Cheesecake

TGIF!!! I am off work in precisely 36 minutes and will be heading to Washington to visit my wonderful hubby to be this weekend. We are meeting with a potential caterer to discuss our wedding menu and maybe look at some centerpiece ideas. I'm usually a very organized person but when it comes to wedding planning, I'm lost! I'll have to rely on my little sister's help over the next few months.

Let's talk about this cheesecake. Have you ever met anyone who didn't like Nutella? I sure haven't! With nutella mixed right into the batter, the flavor is to die for. There is a layer of vanilla cheesecake and a layer of Nutella cheesecake. The perfect dessert that is sure to please both vanilla and chocolate lovers.



Nutella Layered Cheesecake
Makes 9" Cake | adapted from The Moonlight Baker

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted

3 pkg. (8oz each) Cream Cheese, room temperature
3 eggs, at room temperature
3/4 cup sugar
1/3 cup heavy cream
1 1/2 tsp vanilla
1/2 cup Nutella

1. Preheat the oven to 325 degrees F. Grease a 9" spring form pan.

2. Combine graham crumbs and melted butter. Press graham cracker mixture evenly into the bottom of the prepared baking dish. Bake crust in the center of the oven until set, about 12 minutes. Set aside and cool.

3. Using a food processor, add cream cheese, eggs, sugar, heavy cream, and vanilla extract. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella to remaining 1/3 of the cream cheese mixture in the processor. Pulse until smooth.

4. To assemble, spread the vanilla cheesecake mixture over the cooled graham cracker base, being careful not to disturb the crust. Pour the Nutella cheesecake layer on top of vanilla layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.

5. When ready to serve, remove sides of spring form pan. Garnish as desired then serve. Store refrigerated.

Twisty Garlic Breadsticks

I am such a sucker for breadsticks. What can I say, I love carbs! These twisty garlic breadsticks are wonderful when served with a side of hot pizza sauce for dipping. Mmmm... Heavenly! They are soft, buttery, cheesy and garlicky. I might even like these better than pizza!



Twisty Garlic Breadsticks
Makes 12-16 | adapted from Our Best Bites

1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon yeast
1/2 teaspoon salt
3-4 1/2 cups flour, divided

Butter, as needed to brush on top
Garlic Powder (to taste)
Parmesan Cheese (to taste)

1. Combine water, sugar and yeast in the bowl of a stand mixer (or bowl) and let stand for about 10 minutes until the yeast is bubbly. Add in the salt and stir. Add 2 cups of the flour and mix well until smooth. Gradually add more flour until the dough starts to pull away from the sides of your bowl and is a little sticky.

2. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and let rise for about 45 minutes or until double in bulk.

3. Remove dough from the bowl and place on a floured surface. Roll into a rectangle about 9 inches wide and 18 inches long. Cut into 12 strips with a pizza cutter. Twist the dough being careful not to stretch it out too much. Place on a greased baking sheet. Cover the pan with a cloth and allow the dough to rise for about 30 more minutes.

4. When there are 15 minutes left on the rise, preheat the oven to 425 degrees F. Bake for 10-12 minutes or until golden brown. Rub some butter on the top of the breadsticks and then sprinkle with garlic and parmesan cheese.

Jell-O Orange Wedges

I love this! Great for a birthday party or potluck. It is usually done with orange flavored gelatin powder but it is so much more fun to mix up the flavors for a fun rainbow of colors. If you have kids, they could easily help.

Jell-O Orange Wedges
adapted from Pinterest

8-9 medium oranges
4 (85 g) boxes fruit flavored gelatin powder (various flavors)
2 1/2 cups boiling water

1. Slice the fruit cleanly in half lengthwise (through the axis). Carefully remove the pulp while keeping the half rind fully intact. Ensure that the rinds are fully dry.

2. Set each half rind upright in a muffin pan so you can fill it with Jell-o.

3. Mix the water with the gelatin. You'll want the Jello a little firmer than normal so it holds it shape in the orange wedges.

4. Make sure that the gelatin is well dissolved, and then pour it into the orange halves, filling as high as you can. The Jell-o will shrink a bit when cooling. Carefully transfer to the fridge and let set for about three hours (overnight is best).

5. When the Jello is set, place the fruit open-side down on a cutting board, hold it's shape with one hand and carefully slice in half lengthwise again to form quarters. Be careful not to crush the fruit. A serrated knife is helpful for this.

Fannie Farmer's Macaroni and Cheese

This recipe is my go-to for homemade Mac n Cheese. It is so easy, so fast and my son's absolute favorite. It's his job to shred the cheese while I'm making the sauce. This recipe comes from the 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food.

Fannie Farmer (23 March 1857 - 15 January 1915) was an American culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text. The original version on this book was published in 1896! I love scouring used bookstores for old cookbooks. They are often my first resource for comfort foods and classics.



Fannie Farmer's Macaroni and Cheese
Serves 6 | Fannie Farmer

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered

1. Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside.

2. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes.

3. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce.

4. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.

100% Whole Wheat Cinnamon Ring

Only 5.5 months until the wedding! I miss blogging and the wonderful community of foodies I've found online, but sadly I have not been able to post very much lately because I've been so busy planning and organizing. I've still been baking, but the photos I've taken of the baked goods have not made it from my camera to my computer nor to this blog yet. Thanks to you all for continuing to follow me despite my erratic posting as of late.

If you know me, you know how much I love baking sweet yeast breads, but these are exactly the kinds of treats that I should be avoiding with only a few months until the wedding and 15 lbs to lose. That's why I'm thrilled that I found this recipe (adapted from Cooks Illustrated). It is 100% whole wheat and a great way to enjoy cinnamon buns with a little less guilt. There is not a trace of all purpose flour and yet they are surprisingly light, fluffy and moist. The honey in the dough gives the bread a light sweetness that marries perfectly with the cinnamon sugar filling.

I love this shaping method which makes for a lovely flower-like presentation. The method is very similar to cinnamon buns except that instead of cutting it into individual slices, you curve the log into a circle and join the ends. Then you make cuts every inch or so along the ring, cutting only three quarters of the way through, so they are still joined along the inner ring. It's even easier than traditional cinnamon buns, and so much prettier!



100% Whole Wheat Cinnamon Ring
adapted from Cooks Illustrated | Serves 16

Dough
1 1/3 cup milk
2 tbsp butter, melted
1/4 cup honey
2 1/2 tsp active dry yeast
1 large egg, lightly beaten
3-4 cups whole wheat flour
1 1/4 tsp salt

Filling
1/2 cup butter
1 cup packed brown sugar
2 tbsp cinnamon
2/3 cup raisins
1/2 cup chopped walnuts/pecans

Glaze
1 cup powdered sugar
1 tsp vanilla
2-3 tbsp milk

1. Put the butter, honey and milk in a bowl and heat it for about 1 minute in microwave or until lukewarm. Add the yeast and let sit for 5 minutes or until slightly foamy. Add the beaten egg to the yeast mixture.


2. Mix 3 cups flour and the salt in a large bowl then add the yeast mixture to the flour. Using a rubber spatula, mix until everything is combined and comes together into a ball. You may have to adjust the flour or add some water -- the dough should be tacky, but not sticky. Use as little flour as possible so your dough is not tough.

3. Turn the dough out onto a floured surface and knead into a smooth ball. Put in a well oiled bowl and cover. Let rise for approx 1 1/2 hours (until almost doubled in size).

4. After dough has risen, gently punch it down then roll out into a large rectangle approximately 1/2" thick. Spread with softened butter then sprinkle evenly with brown sugar, cinnamon, raisins and nuts. Roll up into a log lengthwise. Holding both ends of the log, curve the log into a circle then pinch the ends together to seal. Place the ring on a baking sheet. Using a sharp knife, make slices around the outer edge of the ring approximately 1" apart but do not cut all the way through the ring (the slices should all still be joined). Turn each slice slightly to the side so the slices are fanned out evenly.

5. Cover with a tea towel and let rise for about an hour. Bake at 350ºF for approximately 20-30 minutes until golden brown.

6. Glaze: Combine the glaze ingredients until smooth and to the desired consistency. Drizzle over the cinnamon ring.

Pink Cake Mix Cookies

In keeping with my very busy schedule, I now present to you another super-quick and easy recipe:Cake Mix Cookies!

What could be cuter than pink cookies? These are made with a strawberry cake mix, but you can use any cake mix and add food coloring if you like. I also added white chocolate chips, which really made these cookies stand out. For the best taste, I usually go for butter flavored or yellow cake mix. This time I opted for strawberry to up the fun-factor. I have made this recipe countless times. I actually make more cookies from cake mixes than I do cakes! They may not be the prettiest looking baked good but they are really really tasty. Oh yeah, added bonus: they are the chewy type of cookie too!

Cake Mix Cookies
Makes 24 | Adapted from Food.com

1 (18.25 oz) cake mix (any flavor)
3/4 cup butter, melted and cooled
1 large egg
2 tablespoons milk (evaporated milk if you have it)
1 cup chocolate/white chocolate chips (optional)
food coloring (optional)

In a large bowl mix cake mix, butter, egg and milk. Shape dough in a ball. Chill for 2 hours. Roll out to 1/8 inch thick on a floured surface. Cut out with a floured cookie cutters. Place 2" apart on a cookie sheet that has been very lightly sprayed with cooking spray. Bake at 375 degrees F for 6-10 minutes or until edges are lightly browned.

Peanut Butter Pretzel Truffles

I am so sorry I haven't updated for almost a month! Life has been going way too fast for me. It's MAY already! Exactly 7 months until the wedding and I feel like there is so much stuff left to do. Mainly the details like the menu and the invitations and centerpieces and flowers. Just the kinds of things I do NOT like doing. I'm more of a big picture kind of girl. When it comes down to the details I'm just glad there are people like my sister and my future mother in law to help me out :)



I have not even been able to do much baking lately. The closest I got was making these no-bake peanut butter pretzel truffles. Much like cake balls, you just crush the pretzels, mix with peanut butter, shape into balls and cover with chocolate. mmm!!! Maybe I could make a (cuter) version of these for the wedding! Then again, witih all the peanut allergies I might want to stay away from nuts, lol.

We are going to do an early afternoon ceremony with an afternoon champagne and hors d'oeuvres reception immediately after. Anyone have any ideas for easy foods we could serve? We are going to do a dessert table (of course!). I just hope I have enough time to do the baking without getting too stressed out close to the wedding date.

Peanut Butter-Pretzel Truffles
Makes 2 dozen

1 1/2 cups pretzel pieces
1/2 cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon vegetable shortening

1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this or a food processor).

2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted chocolate, if desired. Store airtight in the refrigerator.