Apple-Fig Cookie with Caramel Icing Drizzle

Apple Fig Cookies

• Servings: 6-8
• Time: 1hr
• Difficulty: easy
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Ingredients:

• 1/2 cup of butter
• 1 cup of brown sugar
• 1/2 cup of white sugar
• 1 egg
• 2 tsp of vanilla
• 2 cups of all-purpose flour
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 tsp of cinnamon
• 1/2 tsp of cloves
• 1/2 tsp of nutmeg (I used freshly grated nutmeg)
• 2 granny smith apples peeled and grated (should equal 1 cup -1 1/4 cups)
• 1 cup of finely chopped dried figs

Directions:

First off,  turn your oven on to 400 degrees F. Beat the butter, sugar, and egg until smooth. Add the vanilla and the grated apples till combined. Stir together the dry ingredients (flour, salt and spices) and add them to the wet ingredients. Lastly add your figs and stir just until the ingredients come together.   Over stirring will = tough cookies. Drop by heaping tablespoons onto a parchment lined cookie sheet. Cook for 10 min. Allow to cool to room temperature on a rack before adding the icing.

 

Caramel Icing

• Servings: 6-8
• Time: 15min
• Difficulty: easy
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Caramel Icing:

• 4 tablespoons of butter
• 1 tsp of vanilla
• 1 tbsp of cream
• 1 cup of icing sugar

Directions:

In a small saucepan brown the butter until a medium golden color. Off heat add the vanilla and cream. Whisk in the icing sugar and stir till smooth. Drizzle over cooled apple cookies.

Baking With My Little Sweet Tooth

 

Did I ever tell you my daughter looooooves loves, loves, loves ok one more LOVES sweets! She asked if we can make cookies and together we came up with some great comfort autumn cookies great for school snacks and maybe even a breakfast pick me up. First off we made traditional oatmeal raison cookies with fresh nutmeg to really boast up the taste and compliment the oats.

 

 

Next I made a cakey like texture cookie with freshly grated granny smiths paired with cinnamon and more fresh nutmeg. I wanted some sort of texture to contrast with this soft cookie and I came across some dried figs and thought “brilliant” this will work nicely. I love the grainy toothy-ness of the figs in this cookie and I paired all this yumminess  with caramel icing drizzled on top.

 

Anyone interest in the recipes? 🙂

Apple Crisp

This dessert is fast, simple, rustic and packs a punch of flavor. Great winter dessert to serve on your table.

Ingredients:

• 6 cooking apples peeled and chopped into pieces
• 1/2 cup of butter
• 2/3 cups of old fashion rolled oats
• 1/2 cup of flour
• 2/3 cups brown sugar
• 1 tsp of cinnamon
• 1/4 tsp of salt

Directions:

Turn your oven on to 400 degrees Fahrenheit. Butter a casserole dish and place your peeled and chopped apples into the buttered dish.

Mix together the oats, flour, brown sugar, salt and cinnamon.  Cut in the  butter and work through the mixture till crumbly.

Add on top of your apples.

Put in the oven for 1/2 hour till brown on top and the apples are fork tender.

Tout finit, let the crisp rest for 10 min or so because it is lava hot and I don’t want you to burn your tongue. But if you can’t wait …..you can always serve it with ice-cream.

 

Apple Crisp

• Servings: 6-8
• Time: 50 min
• Difficulty: easy
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Ingredients:

• 6 cooking apples peeled and chopped into pieces
• 1/2 cup of butter
• 2/3 cups of old fashion rolled oats
• 1/2 cup of flour
• 2/3 cups brown sugar
• 1 tsp of cinnamon
• 1/4 tsp of salt

Directions:

Turn your oven on to 400 degrees Fahrenheit. Butter a casserole dish and place your peeled and chopped apples into the buttered dish.

Mix together the oats, flour, brown sugar, salt and cinnamon.  Cut in the  butter and work through the mixture till crumbly. Add on top of your apples.

Put in the oven for 1/2 hour till golden on top and the apples are fork tender.

Tout finit, let the crisp rest for 10 min or so because it is lava hot and I don’t want you to burn your tongue. But if you can’t wait …..you can always serve it with ice-cream.

Skillet Apple Pie

Ingredients:

• 6 cooking apples (I used granny smith)
• 1 1/2 cups of apple cider
• 2 tablespoons of maple syrup
• 2 tsp corn starch
• 1/4 tsp of cinnamon
• 1 prepared pie crust

Directions:

Cut your apples into wedges and add 2 tbsp of butter to a skillet on medium-high heat.  Brown apples a bit in your pan.

Stir together the apple cider and cornstarch before adding to the skillet or you will get lumps and bumps. Let that simmer.  Add your maple syrup and cinnamon. Stir.

Now roll out your pie crust and top off  your skillet with it. Cut a few slits into it. I brush the top of mine with milk or butter and sprinkle sugar on it.

I know it’s not pretty but it’s rustic! That’s my story and I am sticking to it.

Place your skillet into a 425 degree oven for 30 minutes till crust is golden and enjoy!

To get a great flaky pie crust use ice-cold water and cold butter. Handle as little as possible. It is the chunks of fat distributed throughout the dough that makes your pie crust flaky and tender 🙂

Skillet Apple Pie

• Servings: 6
• Time: 1hr
• Difficulty: easy
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Ingredients:

• 6 cooking apples (I used granny smith)
• 1 1/2 cups of apple cider
• 2 tablespoons of maple syrup
• 2 tsp corn starch
• 1/4 tsp of cinnamon
• 1 prepared pie crust

Directions:

Cut your apples into wedges and add 2 tbsp of butter to a skillet on medium-high heat.  Brown apples a bit in your pan.

Stir together the apple cider and cornstarch before adding to the skillet or you will get lumps and bumps. Let that simmer.  Add your maple syrup and cinnamon. Stir.

Now roll out your pie crust and top off  your skillet with it. Cut a few slits into it. I brush the top of mine with milk or butter and sprinkle sugar on it.

Place your skillet into a 425 degree oven for 30 minutes till crust is golden and enjoy!

Roasted Butternut Squash Soup

Super simple easy soup

Ingredients:

• 2 butternut squash
• 3 medium cooking onions
• 2 apples(if you like a bit more sweetness to shine through)
• 1/4 cup of butter
• 2 tbsp of olive oil
• salt and pepper to taste
• 1 tbsp of fresh rosemary chopped fine
• 1 tbsp of fresh thyme
• 1 tsp of red chile pepper flakes
• 8 cups of chicken stock

Directions:

Turn your oven onto 425 degree Fahrenheit

Chop up your onions, butternut squash and apples in medium size pieces. This will make a lot! I divided it between two half sheet pans.  Then season to taste with salt and pepper. Add your knobs of butter and drizzle with olive oil.

After 20 minutes in oven, stir up veggies so they caramelize on all sides. Once fork tender remove from oven. Total cooking time approximately 40 minutes.

Let your veggies cool off then in batches puree them with some chicken stock and place in soup pot:

Once all the vegetables are pureed add the rest of your chicken stock to your soup pot and stir.  Let simmer on medium low heat. Taste your soup to see if you need to season it more. At this point you will also add your fresh herbs and my favorite ingredient to give the soup a bit of a kick.

 

At the very end of the cooking process I add a bit of half and half maybe 1/2 cup and use an immersion blender to get the soup silky smooth.

I serve this with croutons in the soup and fresh grated parmesan cheese on top! Enjoy! (I also saved the seeds and roasted them for a garnish)

 

Roasted Butternut Squash Soup

• Servings: 10-12
• Time: 1hr
• Difficulty: easy
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Ingredients:

• 2 butternut squash
• 3 medium cooking onions
• 2 apples(if you like a bit more sweetness to shine through)
• 1/4 cup of butter
• 2 tbsp of olive oil
• salt and pepper to taste
• 1 tbsp of fresh rosemary chopped fine
• 1 tbsp of fresh thyme
• 1 tsp of red chile pepper flakes
• 8 cups of chicken stock
• 1/2 cup half and half

Directions:

Turn your oven onto 425 degree Fahrenheit

Chop up your onions, butternut squash and apples in medium size pieces. This will make a lot! I divided it between two half sheet pans.  Then season to taste with salt and pepper. Add your knobs of butter and drizzle with olive oil. Place your sheet pans in the oven.

After 15 minutes in oven, stir up veggies so they caramelize on all sides. Once fork tender remove from oven. Total cooking time approximately 30-45 minutes.

Let your veggies cool off then in batches puree them with some chicken stock and place in a soup pot.

Once all the vegetables are pureed add the rest of the chicken stock to your soup pot and stir.  Let simmer on medium low heat. Taste your soup to see if you need to season it more. At this point you will also add your fresh herbs and chili pepper flakes.

At the very end of the cooking process add a bit of half and half, maybe 1/2 cup and use an immersion blender to get the soup silky smooth.

I serve this with croutons in the soup and fresh grated parmesan cheese on top! Enjoy!