Caramel Apple Pie

You can never have too many pie recipes during the holidays! This one is a great spin on a traditional apple pie that adds caramel to really amp up the flavor. The recipe comes from Organic Valley and uses their Salted Butter, Whole Milk, and Eggs.   Note: I was sent a coupon to receive one Organic Valley product for free. Organic Valley is a co-op of organic farmers based in La Farge, Wisconsin. The cooperative was founded in 1988 and markets its products in all 50 states as well as Canada and Japan.  Organic Valley promotes organic agricultural methods, with each participating farm certified as organic by the National Organic Program. A problem I still run into when cooking/baking is I rarely read the directions all the way though before starting (a huge no no). So I made a completely different pie crust by accident because I got confused as to where the sugar and egg was supposed to go in the original recipe. Luckily it turned out fine (whew!) but for the original recipe, be sure to head over to the Organic Valley website. Ingredients: CRUST: 4 cups organic, all-purpose flour 1 ½ cups Organic Valley Salted Butter, cut into ½-inch … Continue reading

Spiced Apple Two Bite Tarts

I love fall treats, but I can’t really justify making a whole apple pie for just my boyfriend and I; we would be eating it for days! So I love that this month’s Cooking Light had a recipe for mini spiced apple tarts that I can also share with friends. I adapted the recipe slightly, adding some more fall spices. I also didn’t have any 1% milk on hand so I substituted heavy cream. I also topped mine with mascarpone instead of crème fraîche because I thought it would taste great with these tarts. These are really easy to make; the most difficult part (a.k.a. most time consuming) is dicing the apples. But you definitely want to cut them nice and small so that they fit in the tarts. You also need a mini cupcake tin for this, but you can adapt it to make normal cupcake sized ones if you wanted, just increase the baking time. Ingredients: CRUST 1/3 cup sugar 1/4 cup unsalted butter 2 tablespoons canola oil 1 tablespoon heavy cream 1/2 teaspoon vanilla extract 1/4 teaspoon salt 4.5 ounces all-purpose flour (about 1 cup) 1/3 cup very finely chopped toasted pecans Baking spray with flour FILLING 2 … Continue reading

Tsukune (Japanese Chicken Meatballs)

I am in a never ending search to find ways to make chicken into a new and different meal. Cooking Light’s September issue had this recipe for Japanese Chicken Meatballs, or Tsukune, that were mentioned as a great “party snack.” I decided to change the recipe size and pair it with grilled baby bok choy and some rice to make this traditional appetizer/snack into an entrée. Ingredients: Meatballs: 1 tablespoon dark sesame oil 5 ounces sliced shiitake mushroom caps 1 tablespoon grated peeled fresh ginger, divided 2 minced garlic cloves, divided 1 tablespoon dry sherry 1 teaspoon red miso (soybean paste) 1 pounds ground chicken 1/4 cup panko (Japanese breadcrumbs) 1 teaspoon cornstarch Salt and pepper, to taste 2 green onions, thinly sliced 1 large egg white Sauce: 6 tablespoons mirin (sweet rice wine) 6 tablespoons lower-sodium soy sauce 2 tablespoons brown sugar 1 tablespoon sherry vinegar The juice of 1 lime 1 tablespoon grated peeled fresh ginger 1 serrano chile, thinly sliced Remaining ingredients: Cooking spray 1 tablespoon toasted sesame seeds ½ cup long grain rice 1 cup water or chicken broth 1 baby bok choy

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