Tag Archives: Butter

A Good Idea

Ok, so you know when you get an idea for changing a recipe or creating a new one. And it just sounds so very good in your head and as you make it things are just great. Well, that does not always happen, as most of us know, but today it did. Yesterday I made a simple apple cobbler because my mom bought too many apples at the store for baking and it was getting time to use them or loose them. Today I was thinking about how i could incorporate them into something like an apple pie but without the hassle of a crust(don’t get me wrong, I love making a good pie crust, but sometimes time and kitchen space does not allow for it). I was thinking about how a few weeks back I made these snickerdoodle blondies and then it hit me. Take the topping and cook it with apples and then sandwich that between the blondie layers. I was slightly apprehensive as I was looking at my creation as it was baking, but once it came out and I tasted it all doubts were gone. This is a really easy and yummy snack on the go and is similar to a blondie, but has a slightly snack cakeish look. The only problem that I really had was spreading the cookies in the pan because the dough was slightly sticky. I will probably be making some banana bread or sourdough sometime this week. See you then fellow bakers!

~thechildcooks

Apple Pie Blondies

Adapted from the Brown Eyed Baker’s Snickerdoodle Blondies

4 cups of baking apples, peeled and chopped

2-2/3 cups all-purpose flour
2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

2 cups packed brown sugar

1 cup (8 ounces) unsalted butter, at room temperature

2 eggs

1 tablespoon vanilla extract

2 tablespoons granulated sugar

2 teaspoons cinnamon

For the apples:

1. Mix granulated sugar, 2 teaspoons of cinnamon and 2 tablespoons of apple juice and apples in a saucepan.

2. Cook until soft over medium heat for about five minutes.

For the blondies:

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread half the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Top with apple mixture and cover evenly with remaining dough.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

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Filed under Cookies, Pie, Sweet

BNB n’ J

Brazil nuts come from a South American tree

Image via Wikipedia

I found some brazil nuts(see picture) lurking in the bottom of our refrigerator and decided to see if I could make brazil nut butter. Obviously you can, but is it any good? The answer to that question is  a big yes! In case you were wondering, the title is the acronym for a brazil nut butter and jelly sandwich, which I think would be a delicious use for your homemade butter. Feel free to use maple syrup instead of honey, or to add chocolate/cocoa powder for a twist.

~thechildcooks

Brazil Nut Butter

1 1/2 cups brazil nuts

1 to 1 1/2 tablespoons honey(or maple syrup)

Grind brazil nuts in a food processor until mealy. Gradually add the honey and pulse until the mixture resembles a coarse peanut butter. Store in a sealed container in the refrigerator.

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San Fransisco and Norway, All in One Day

How did I do that? Well, the great thing about cooking and baking is that you can travel all over the earth without ever leaving you kitchen.  To go to good old California, I made some sourdough bread using my 2011 starter; I made half of it into the recommended loaf and the other half became rolls. I modified my basic recipe slightly by adding more whole wheat flour to the mix, but I won’t bother putting a new recipe up because, surprise, I don’t actually know how much more I added. After hitting the beaches in Cali(I wish), I traveled on to Norway with Norwegian Potato Lefse. Last night, we had baked potatoes and happened to have some left over. I grated them,with skins on, I decided that lefse was the answer. I have made it once before for Christmas(when they are traditionally eaten) and really liked them then, so decided to go for it. They taste really good, sort of like a tortilla, but can be slightly hard to roll out and cook. With practice, though, it is not that hard to eat your potatoes in a new way:you can fill them with a meat,jam or other filling of your choice, roll and enjoy! I really hope to be going Asin with some foods soon and will let you know how that turns out.  

~thechildcooks

Norwegian Potato Lefse

Beatrice Ojakangas’ Great Holiday Baking Book

2 pound russet potatoes, peeled and diced

1 tsp salt

2 tablespoons unsalted butter

1 1/2-2 cups all-purpose flour

Cook potatoes until tender(either boil them in water, or baked them with skins on). Press through a ricer or grate, you should end up with about 3 1/3 cups. Stir potatoes, salt and butter together. Cool to room temperature. Stir in 1 1/2 cups of the flour and stir throughly until a stiff dough is formed. Add the rest of the flour if needed. Divide into four parts, then four parts again(16 total pieces) and roll into balls. Refrigerate until ready to cook. When ready to cook, preheat a large skillet or electric griddle to 400F. On lightly floured surface, roll one ball at a time into a thin, 10-inch circle. Bake 1-2 minutes per side or until brown spots appear. Leftovers can be frozen.

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Filed under Breads, Savory, Sourdough