Fall Fruit Walnut Crisp

Guess what!? I'm back. I took a few days off to do some things. Secret things. Wouldn't you like to know? (You wouldn't. I'm not that cool.) I wasn't even gone that long. I just wanted to be dramatic about it and link to that Eminem video for mah girl Kerry (shout out!!!).

But anyway, I'm back and I've got more Fall stuff to make you roll your eyes. Apples! Pears! Cranberries! Walnuts! and BUTTER! (Yea, butter is totally a Fall staple. So is cheese. And squash.)

If anyone read my pumpkin pie with dark chocolate ganache recipe and still thinks they can't make pie crust despite my pleading and disco inspired persuasion, a crisp is a great way to fake it. I actually like crisps more than pies anyway. Brown sugar and butter bubble down from the crust and form a delicious sauce with the fruit in the bottom of the baking dish. The topping is sweet and crunchy and just the right amount pastry-y (you know what I'm talking about). You probably can't frost them though (or maybe you can - I'll work on that).

Then, you can get really lazy with me and not even peel your fruit. Well, some call this lazy, I think it makes it prettier. (Ok, it started as laziness, but I like the way it looks.)

Also, who knew there were this many different types of baked fruit desserts? I can't wait to make a grunt. Uuhhh. Bonus points if you know the difference between a betty and a cobbler without looking!

Soundtrack: The Non-Commissioned Officers (Myspace link)

Fall Fruit Walnut Crisp

3/4 c ap flour

3/4 c brown sugar

1 1/4 tsp cinnamon 

1/4 tsp ground ginger

1/2 tsp kosher salt

1/2 c chopped walnuts

1 stick (1/2 c) butter

2 medium Bartlett pears

1 medium Granny Smith apple

1 medium Gala apple

1/4 c craisins

Preheat oven to 375 degrees.

Add to the bowl of a food processor the flour, brown sugar, cinnamon, ginger, salt and walnuts and pulse to combine. Cut butter into 8 pats and drop into the bowl. Pulse until just combined, being careful not to over-process. (Alternately, combine in a medium bowl and cut butter in using a pastry cutter or 2 knives. The knives thing is a PITA, trust me. It totally can be done, but you should get a food processor.) The mixture should look like coarse breadcrumbs. Set aside in the refrigerator.

Grease an 8x8 cake pan or baking dish. Core the apples and pears. Cut into cubes, but do not peel. Add to baking dish with craisins, evenly interspersing the fruit around the dish.

Top the fruit with the dough, adding in clumps. It should form an even crust once patted together.

Bake dish for 45-50 minutes, or until crust is golden brown. Serve warm and top with whipped cream (or even better, ice cream! I'd suggest vanilla, but Adam wanted chocolate.). 

Please, note the small white dog in the bottom right corner of
this photo, scavenging off the ground

Beautiful Fall colors!

Spiced Craisin-Carrot Breakfast Cookies

Cookies. For breakfast. 

Best meal of the day

No, no, not Cooooookie Crisp.


I wish I could take credit for the idea, because I love when I have great ideas, but I can't. I found this fabulous idea here, from Joy the Baker. Her cookies are also vegan! I made them. It was my first vegan baking experience! The texture and consistency were phenomenal; I was so surprised/relieved. Joy, one of my all time favorite food bloggers (she's genuinely talented AND genuinely human), is the genius behind the cookies for breakfast revolution. Her post (which was adorable and you should read as well... right after mine of course) really took me back to childhood. When I all I wanted to do was be a grown up. Because grown ups do what they want, of course. If only I could just go back and shake myself, a la Billy Madison. Tell myself to pull a Peter Pan. Van Wilder my college years a bit. 


But you know what they say about seaweed.


But as adults, we all know that breakfast is the most important meal of the day. So what am I doing promoting these baked goods as your new favorite morning meal? These are actually good for you! These cookies contain all the right stuff to get you started in the AM in a more-fun-to-eat-than-muffins sort of way. These contain: 1) Greek yogurt for protein 2) Craisins for the antioxidants 3) Carrot for vitamins and beta-carotene 4) Oats for fiber 5) Ginger which is good for your immune system 6) Millet, a good source of minerals and fiber, and 7) Honey, which boosts your energy and is also great for your immune system. And I swear, they taste good. I always feel like I have to swear healthy things taste good. Sad. Anyway, they have a scone-like texture and spicy, yet sweet complexity.

So here's to eating cookies for breakfast... and feeling good about it too!


Soundtrack: 
Chromeo by Chromeo



Spiced Craisin-Carrot Breakfast Cookies
Adapted from Joy the Baker
Yields 2 dozen cookies

1 1/2 c flour
1 c oats
3 tbsp dry millet
1 tsp ground cinnamon
1/2 tsp ground nutmeg (my favorite!)

1 tsp baking powder
1/2 tsp salt
1/2 c greek yogurt
1/4 c vegetable oil

1/2 c honey
1 heaping c carrot, finely shredded
1/2 c dried cranberries, coarsely chopped
2 tsp fresh ginger, finely chopped

Preheat oven to 350.

In a medium bowl, whisk together flour, oats, millet, cinnamon, nutmeg, baking powder, salt. Set aside.

In a large bowl, whisk together all remaining ingredients. Use a spatula to fold the dry ingredients into the wet until combined. Allow the dough to stand for 5 minutes.

Line 2 cookie sheets with parchment paper or these amazing things:

Use a large table spoon to scoop dough out onto cookie sheets. Dough will be sticky, but try to flatten just a bit. Bake for 10 minutes. After removal from oven, allow to cool for about 5 minutes on the cookie sheets, before transferring to a drying wrack.

Carrots... for breakfast? Is that weirder than cookies?

Great grain!

Like laundry... folding.. duh

Little breakfast treats

Smoked Mozzarella, Fruit and Almond Couscous

Ok, with tomorrow being the first day of summer my post of this recipe is probably totally inappropriate. It's totally off-season. "Apples?" you're asking, "You want us to eat apples? With dried fruit? Should I don a sweater and sip on some hot cider as well?" I mean, if ya want. It's a free country, but let's not really push it here. This recipe is really just about all the fall I can take right now.. anyone can take right now. If it makes you feel better, I made some sauteed zucchini to go right along with this. And drank iced tea. And looked at pictures of Jeremy's fabuloso vegetable garden that is about 8 months pregnant. Sha lalalalalalalala la la-ti-da! Every day can't be a cookout people. So let's be happy we live in a time and place where we can import all the off-season foods we want. Buy fresh and local. Most of the time. 

Fall? NO!

This couscous dish is more of a salad. It's supposed to be served cold; mine was served warm. But I think that played into the flavors of the cheese very nicely. So if you are eating right away, I suggest keeping the couscous warm. I suppose if you are preparing ahead of time, this would be delicious served cold as well. Served warm, this dish has great complexity. The sweetness of the fruit, the smokey and salty flavors from the cheese, and the fresh taste of parsley combine with a nutty flavor in a very balanced way. The original recipe, from this book was for a farro salad, but I subbed the couscous to be frugal. It was a great success. One more note: I live with 2 boys. They like to eat meat. I didn't make any with this; they didn't complain. Another great success.


Soundtrack: ON REPEAT. Not really. Ok, I mean, it has 217 plays as of right now. I am at least 50 of them. Did I just admit that? Oof.


Smoked Mozzarella, Fruit and Almond Couscous


10 garlic cloves (I suggest skipping to step one with these puppies before prepping the rest)
1 tbs honey
white wine
1/4 c. fresh parsley, coarsely chopped

6 oz smoked mozzarella, chopped

1/2 c. almonds, chopped
2 red delicious apples
juice from 1/2 lemon
1 c. couscous (to prepare according to package directions)
1/2 c. craisins
2 tbs EVOO
2 tbs balsamic vinegar
salt and pepper


Preheat oven to 350. Peel the garlic cloves. Lay on a square sheet of aluminum foil (large enough to create a sealed pocket in which to roast the garlic) and drizzle with honey and a splash of white white. The garlic will roast in the oven for around 40 minutes. (This will smell amazing!)


Meanwhile, prep the rest of the ingredients. Chop your cheese, parsley, and almonds. Chop the apples and toss in a small bowl with lemon juice, then fill the bowl with enough water to soak the apple pieces.


Then, heat a medium frying pan over medium heat. Add chopped almonds and cooked until toasted, stirring often. This will take between 5-10 minutes, depending on the coarseness of your chop. While the almonds are toasting, prepare the cup of couscous, according to package directions. 


Once both are finished, in a large bowl, combine the vinegar and EVOO with a whisk. Add the couscous (make sure to get to the "fluffed" stage first!!), almonds, apples (drain first), parsley, craisins and mozzarella and stir until combined. Salt and pepper to taste. Serve (or refrigerate to serve as a cold salad later). 

Honey bear = still one of my favorite things ever.

Great breath all around!

Just had to take the opportunity to show off my chopper here...

Toast!

Bun's like parsley too!

Delicious cheese

Everything prepped.. and then pretend you're on TV!

Mmmm.

Craisin & Pumpkin Seed Breads

The weather was pretty bleh this weekend, which I see as the perfect opportunity to do some baking. And because... 


I LOVE CARBS!


And really, who doesn't? Pasta? Delicious. Egg everything bagels? Delicious. Margharita pizza? Delicious. Wegman's Whole Wheat Pita? Delicious. Rice? Eh, ok we can't all be perfect... jazz it up a bit, delicious. Cinnamon Life Cereal? Also, delicious. Aaaaaand so on and so forth.


This post features 2 loaves of bread:

Feta Cheese and Brown Sugar? Besties!

I read in a cookbook once that the best thing about sweet breads (breads that are actually sweet, not the kind where you think you are going to eat delicious bread, but you really get animal guts! Oooohhh English, how essential that space is!) is that the enjoyment is twofold. First, you get that right-out-of-the-oven, warm and soft treat that is fresh bread. But, sweet breads also make for an interesting piece of toast. This little tidbit was found above a recipe for a cinnamon raisin bread with a brown sugar swirl. I adapted this idea for these two loaves. The first, a craisin and pumpkin seed loaf with a brown sugar swirl. And, because I like my cinnamon raisin toast with a schmear of cream cheese (I also like to say schmear), the same loaf with a  feta swirl rather than brown sugar.


I can't actually decide which is my favorite, so I would recommend making them both. The feta loaf has an interesting balance of sweet and salty, between the tang of the cheese and of the craisins. The nuttiness of the pumpkin seeds add a great dimension as well. The brown sugar loaf is delectably sweet without being over the top. It's a great breakfast loaf.


Soundtrack: Bonobo - Black Sands


Recipe is as follows:


Craisin & Pumpkin Seed Breads

1/4 c. warm water
2 1/2 tsp. active dry yeast
1 c. milk
3/4 c. brown sugar, divided
1 1/2 tsp. salt
1 tsp. vanilla extract
1/2 c. melted butter, divided
2 c. all purpose flour
1 1/2 c. whole wheat flour
1/2 c. craisins
1/2 c. raw pumpkin seeds
1/2 c. feta cheese, crumbled
EVOO


In a small bowl, whisk together water and yeast. Let stand until a small froth forms at the top (about 5 minutes). Meanwhile, in a large bowl mix together milk, 1/4 c. brown sugar, salt, vanilla, 3 tbsp. butter, 1 c. whole wheat flour and 1 c. white flour. Stir well and mix in the yeast. Add in 1/2 c. wheat flour and 1/2 c. white flour and stir. Dough will begin to clean the walls of the bowl and form a ball. Remove dough from the bowl and place on a floured surface. Knead the dough until it is slightly elastic and still a bit sticky. Some flour will need to be added while kneading (up to 1/2 c.) to get a smooth dough. Add in the crasins and pumpkin seeds and work into the dough.


Oil a shallow bowl and place dough in the bowl, turning until coated. Cover with plastic wrap and place in the oven (off) to rise for 1 1/2 hours. 


After dough has risen, remove from the bowl and return to the floured surface. Flatten the dough to create a flat rectangle (about 10X14). Cut into halves lengthwise (or, if you are in kindergarten or wish you were, hot dog style). Brush one half with remaining butter (you might not need all of it) and press remaining brown sugar to coat. Coat other halve with feta cheese. Take a small end of each halve and roll tightly to form a loaf. Places each loaf in a loaf pan and cover in plastic wrap, again allowing to rise in the oven (off) for 45 minutes.


Preheat oven to 400 F (make sure your bread is no longer in there!!). Bake loaves for 25-30 minutes.


Enjoy!

Batter, before adding the 2nd round of flours!

Because really, who can resist just one more round?

Dump the seeds and craisins next to the dough,
 so they're easier to add

Fold 'em into the dough, like so!

Dough ball!

Ready to rise!

Food porn.. work it!

Just two little loaves!

PS The healthy recipes are coming, I swear! (I had an ice cream sundae for dinner on Saturday night, so I could use some) :)