Martha Monday-Apple Brown Betty

This week was my choice for Martha Monday. I normally will make apple crisp when it comes to making apple dessert. My hubby on the other hand has always talked about making Apple Brown Betty, his grandmother always made this. I had not ever heard of one, until he talked about it, much less ever made or eaten one. So for my choice, I thought I would go with Martha and try it out. Honestly, I was disappointed in it. For my apple crisp, I would top it with butter, flour, sugar, maybe some oats in there. The topping and filling for this brown betty was toasted bread crumbs, although, I think I could get past that, I think that the flavor was kind of bland. Not real sweet and I really couldn't taste the spices. I am thinking that I am going to have to pay the GM a visit to see how she made her brown betty and compare.


Apple Brown Betty:
By: Martha

4 to 5 slices white sandwich bread (about 4 ounces total), torn into large pieces
4 tablespoons (1/2 stick) unsalted butter, melted
2 1/2 pounds Gala apples (about 6), peeled, cored, and cut into 1/2-inch-thick slices
2 tablespoons freshly squeezed lemon juice
1/3 cup packed light- or dark-brown sugar
1/2 teaspoon ground cinnamon, plus more for serving (optional)
1/4 teaspoon ground nutmeg
Vanilla ice cream, for serving (optional)

Directions
Preheat oven to 375 degrees. In a food processor, pulse bread until coarse crumbs form (you should have about 2 cups). Spread breadcrumbs on a rimmed baking sheet; bake until golden, 8 to 10 minutes. Let cool completely. Transfer to a bowl, add butter, and toss until coated.
Meanwhile, place apples in a large bowl, and toss with lemon juice. Stir in sugar, cinnamon, nutmeg, and half the breadcrumbs. Transfer mixture to an 8-inch square (or other shallow 2-quart) baking dish. Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil.
Bake until fruit mixture is bubbling, about 40 minutes. Then remove foil, and continue baking until breadcrumbs have browned and apples are easily pierced with a paring knife, 10 to 15 minutes more. Let cool at least 15 minutes before serving. Top, if desired, with vanilla ice cream sprinkled with cinnamon.

Daring Bakers go French!

I am back from a 3 month hiatus from the Daring Bakers. If you haven't heard of them, you really should check them out. It is a great way to learn new things, such as this month....puff pastry!!! I really didn't expect it to turn out, but it did, and I am a giddy little girl!

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

I was surprised at how easy this really was. A few basic ingredients and a little bit of time and there you go. I did break mine up into 2 days. The first day, I mixed the dough, beat the butter, rolled and folded the dough a total of 6 turns, while tweeting with Megan and Barbara. These 2 girlies were a blast to bake along with. Then, I let the dough chill over night. The next day, gave it a good roll out, cut into shapes and baked.
The next step was to decide on a filling. This was the hardest part! I decided that I would go with a cinnamon pastry cream with sauteed apples. Fall is finally here and thought this is a great way to celebrate! Well, I had a little issue with the pastry cream...it clumped,but it still stated good. So, I let it chill overnight and when I came back the next day, it was hard as a rock!!! I probably cooked it too long and didn't temper the eggs good enough...so...plan B. Cinnamon whipped cream with sauteed apples, just as good!

Here it is...Vols-Au-Vent with Cinnamon Whipped Cream topped with Sauteed Apples!

Michel Richard’s Puff Pastry Dough
From: Baking with Julia by Dorie Greenspan

Yield: 2-1/2 pounds dough

Ingredients:2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour

1-1/4 cups (5.0 oz/ 142 g) cake flour

1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)

1-1/4 cups (10 fl oz/ 300 ml) ice water

1 pound (16 oz/ 454 g) very cold unsalted butter
plus extra flour for dusting work surface

Mixing the Dough:
Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.
Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)
Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.

Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.

Incorporating the Butter:
Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10" square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears," or flaps.

Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8" square.

To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.

Making the Turns:
Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24" (don't worry about the width of the rectangle: if you get the 24", everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).

With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.

Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24" and then folding it in thirds. This is the second turn.

Chilling the Dough:
If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.

The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.

Cinnamon whipped cream:

1 cup whipping cream

3 TBSP sugar

1 tsp cinnamon

Whip the whipping cream on medium speed, gradually add in the sugar and then add in the cinnamon. Whip until stiff peaks form.

Sauteed Apples (I could eat these by themselves!)

1/4 cup butter

4 large tart apples, peeled, cored, and sliced 1/4 inch thick

2 tsp cornstarch

1/2 cup cold water

1/2 cup brown sugar

1/2 tsp cinnamon

In a large skillet or saucepan, melt butter over medium heat. Add apples and cook stirring constantly until apples are almost tender, 6-7 minutes.

Dissolve cornstarch in water, add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve.

Peanut Butter Brownies

Peanut Butter is one of my favorite things. I don't like to eat it straight from the jar, but I love it in pies, brownies, cakes...anything baked. These little babies made me very happy, they are moist and chewy.

Are you familiar of the food event Cooking with Alicia and Annie? I have known about it for a few months now, but this is my first time participating. If you don't know about it, check it out. You just choose a recipe from Alicia or Annie, make it, post about it, comment on the blog that you made it, and you are in the drawing for a monthly prize. Not too bad, huh?

I found these brownies on Annie's blog. There are so many things that I want to make from her blog and Alicia's as well!! So many recipes, not enough time!

Peanut Butter Brownies
From: Annie's Recipes
3 eggs
1/2 cup shortening
1/2 cup peanut butter
1 1/2 cups sugar
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips--I left these out

Instructions
Cream together shortening and sugar. Add peanut butter, eggs and vanilla and mix well. Add dry ingredients then fold in chocolate chips. Pour into a 9x13 inch baking pan. Bake at 350 F for 20 minutes or until done.

Cookie Carnival-Black Bottom Coconut Bars

Kate from The Clean Plate is back, and is kicking off the Cookie Carnival after a short break. She chose these bars by Martha. I am not a huge coconut fan, but I had some coconut in the cabinet that needed to be used. This was a great way to do that. This recipe is simple enough and doesn't take much time putting it together. What you can expect from these bars is, a moist chocolate brownie base, with a chewy coconut topping, kind of like a Mounds candy bar in brownie form. It was a good choice!

Black Bottom Coconut Bars
By: Martha Stewart

FOR CHOCOLATE BASE
1/2 cup (1 stick) unsalted butter, plus more for pan
1/2 cup sugar
1/4 teaspoon salt
1 large egg
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour (spooned and leveled)

FOR COCONUT TOPPING
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Directions
For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).

Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.

Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not over bake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).

Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.

Martha Monday-Donation Bag

Here we are again for Martha Mondays, and I have to tell you that I completely slacked this week. This weeks assignment was to designate a place for a donation bag, this was one of Martha's organization tips for the day. This is a really good idea and really doesn't take much effort. Just hang a bag by the back door or inside your pantry, where ever your heart desires, and fill it with the items that you want to donate. Food items for the local food pantries, or clothes that you kids have outgrown to donate to the shelters or good will.

This week flew by for me with the boys running cross country and Abby cheering, so honestly, I didn't even think about this assignment this week. But, after looking at everyone being organized, I am completely jealous BTW, it has made me want to go home and clean out the cabinets and drawers in my kitchen. I can't motivate myself enough for the kids closets just yet. :)

Saturday Night

This past Saturday night, we had friends over and what better way to finish off the night with chocolate fondue? in fountain form! You can find these little home fountains just about anywhere these days and they are inexpensive. Adults love it, kids love it..just don't worry about the mess it will make though. :)

We had marshmallows and strawberries....

and you can't forget peanut butter balls!

I could do this every weekend!

Peanut Butter Balls:

2 sticks margarine

1 cup peanut butter

1 tsp vanilla

1 (16oz) box powdered sugar

Melt the butter and peanut butter together in a large pot. Stir in vanilla and powdered sugar until combined. This will make the dough thick. Roll into balls and put on wax paper. Chill in the refrigerator. Dip into melted chocolate.

Martha Mondays-Molasses Spice Cake

This is my first week of the group Martha Mondays. This group was created by Martha and Me. I think that I liked this group because 1) it is laid back, if you need to miss, it's ok! and 2) it is not only cooking/baking, but also crafts.

This weeks assignment was chosen by Pru of My Life-Pru Singer and she chose this cake. This cake made me excited when I saw what it was. I am ready for fall and this cake just screamed fall to me.

So, the verdict? It's ok. The cake is moist and has the right amount of spice. A couple of the girls didn't like the cream cheese frosting, because you add sour cream and they thought it was too sour. You can definitely taste the sour cream come through, but I liked it. It is not very sweet, but the brown sugar glaze gives you the sweetness that you need. Oh, and I should warn you...if you are watching your calorie intake, this is not one that you will want to make. I can just feel the bulges in my thighs getting bigger just by thinking of the amount of butter that went into this! :)

Will I make this again? Probably not. But, I'm glad I made it. So far, one of the kids likes it, and will be a great after school snack!

You want the recipe? You can find it here.

Lightened Up Lemon Bundt Cake

My mom gets the weekly Woman's World magazine. You can bet on it, every Sunday she makes her trip to the Walmart and this is in her cart when she checks out. I like this magazine too. It has little stories, tips, recipes and there is always a lightened up recipe. I have made muffins and bread from this magazine and knew that I would want to make this lemon cake. This was another one that I wasn't disappointed with.

Lightened Up Lemon Bundt Cake
From:Womans World Magazine

4 cups AP flour
2 tsp baking powder
1 tsp salt
3/4 tsp baking soda
1 1/2 cups refrigerated liquid egg substitute
1 1/2 cups sugar
2/3 cup oil
1 container (6oz) low fat lemon yogurt
1/2 cup plus 3 Tbsp lemon juice
3 Tbsp grated lemon zest
2 cups confectioners sugar

Preheat oven to 350 degrees. Coat a 12 cup Bundt pan with cooking spray. Combine flour, baking powder, salt and soda; reserve. On medium-high speed, beat egg substitute, sugar, oil, yogurt and 1/2 cup lemon juice until combined. On medium-low speed, gradually beat in flour mixture. Stir in zest. Pour into pan. Bake 45 minutes or until toothpick inserted comes out clean. Cool 20 minutes. Remove from pan to rack; cool completely. Whisk together confectioners sugar and 3 Tbsp lemon juice until smooth; poor over cake.

Gale Gand's Deep Chocolate Shortbread

I must be on a chocolate kick, because, it seems that the last few things that I have posted about is chocolate. Well, I guess you really can't go wrong with it. I found this recipe on the Splenda site and figured that if it is from Gale Gand, then it must be ok. I love shortbread and the thought of making it a little healthier, I couldn't pass it up. The verdict? It is good. I made this yesterday and tried one right after it came out of the oven, and thought..this really is not good. But, today, it is so much better! I'm glad that I didn't just trash it!

Gale Gand's Deep Chocolate Shortbread

From: Splenda

1 cup unsalted butter, softened

1/2 cup Splenda

1/4 cup sugar

1/2 tsp vanilla

1/4 tsp salt

6 Tbsp cocoa powder

1 3/4 cup, plus 2 Tbsp AP flour

Preheat oven to 350 degrees. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.

Place the butter, Splenda, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer, until the mixture is light and creamy. Add cocoa powder and all of the flour. Mix until just blended.

Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.

Bake in preheated oven for 20-25 minutes, rotating the pan after 10 minutes baking. Remove shortbread from oven immediately cut into 24 fingers or rectangles while shortbread is still warm. If allowed to cool, the shortbread will not slice well.