Chipotle Sweet Potato Soup

  I just realized that it has been almost exactly a month since I last wrote a blog post. Really? Time flies when you are super busy, I guess. Or, more likely, when you get older you find that you lose track of time entirely. You know how I know I am getting older? Today, I placed an order for my first pair of bifocals. ACK!! Actually, they are progressive lenses to be exact. How is it possible that I am middle-aged?
  Thank goodness, I have not come to the point in my life where I have to start eating soft foods or foods that won't stick to my dentures. I hope I at least have a few years before that craziness begins. But just in case you need a recipe for a creamy sweet potato soup that is both easy on the taste buds and the dental work, I give you this recipe for Chipotle Sweet Potato Soup. A friend gave me this recipe a while ago and I fell in love with it's simplicity and deliciousness.
  A couple of things you should know...1.This soup is super east to make but it helps if you have an immersion blender. 2.You can vary the heat intensity to your liking. I usually add 1 chipotle pepper. This gives you a bit of spice but does not make it too hot to handle.
  Give it a try. It makes for a great Fall or Winter go to soup.

Chipotle Sweet Potato Soup

2 Tablespoons olive oil
1 medium white onion, chopped
Salt and pepper to taste
2 teaspoons ground cumin
2 garlic cloves minced
4 medium sweet potatoes (about 2 lbs)—peeled and cut into 1 inch pieces
½ to 1 chipotle chile in adobo sauce, chopped 
7 cups low sodium chicken broth
Sour cream (optional)
Toasted tortilla wedges (optional)

In a dutch oven or large heavy pot, heat olive oil over medium high. Add chopped onion and season with salt pepper and cook until beginning to brown around the edges—about 7 minutes. Add cumin and garlic and cook until fragrant—about 1 minute. Stir in sweet potatoes, chile and broth. (Tip—use enough broth to cover the potatoes—if the soup is too thick when finished, you can always add the remaining broth to thin the soup. I generally add about 5 and half cups of broth on the front end.) Bring to boil and then reduce to a simmer—partially cover and cook about 20 to 25 minutes—until the sweet potatoes can be mashed with a fork or pureed with an immersion blender. Let the soup cool slightly and puree to your heart’s content. Top with a dollop of sour cream and serve with the tortilla wedges if you like. This makes about 8 one cup servings. Per serving (only the soup) 109 calories, 3.5 grams of fat and 2.5 grams of fiber. .

The Last Apple Standing - Orange-Vanilla Apple Muffins with Vanilla Crumble

  Tonight, in preparation for impending doom associated with the first polar vortex of the season, I made hot cocoa and took my down-filled coat out of the upstairs closet.  Drinking hot chocolate reminds me of my mother who in her wisdom drinks this particular libation every evening. And considering that she lives in Montana where it will be well below zero tonight, it's probably a good thing to enjoy a warm beverage before bed.
  My mother recently told me a tale about apple spice biscuits that she was on the path to perfect. Let me say, my mother is very skilled when it comes to making biscuits. So, apple spice biscuits sounded pretty damn good. I mulled the idea over for a while but then decided to make apple muffins. You may have gathered this about me by now but I have to add special little touches to everything I make.  Call it a signature if you will but it's something that comes along with the craziness that is me. Therefore, these apple muffins are actually Orange-Vanilla Apple Muffins with Vanilla Crumble. And they are super yummy! I like them warmed up a bit with butter on the top. But they are also enjoyable in the car on a mandatory morning commute. Wherever....try them out. You will like them!!

Orange-Vanilla Apple Muffins with Vanilla Crumble

Ingredients:

for the muffins:

2 cups AP flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup melted butter
1/4 cup heavy cream
1 cup sugar
2 eggs
2 tsp vanilla
2 tbsp fresh orange juice
1/2 tsp orange zest
1 and 1/2 cup finely chopped apple

for the vanilla crumble:

1/3 cup brown sugar
1 tbsp flour
1 tbsp cold butter
1 tsp vanilla bean paste


Instructions:

Preheat oven to 375F

Butter a 12 cup muffin pan

In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Add the slightly cooled melted butter, heavy cream, eggs, vanilla, orange juice and zest. Give it a good stir until combined. Fold in the chopped apples. Fill the muffin tins. Set aside while you make the crumble.

In a small bowl combine the brown sugar, flour and vanilla bean paste. Cut in the butter until mixture is a crumbly consistency. Sprinkle each muffin with a bit of the vanilla crumble. Bake at 375F for about 20 minutes. Let stand for at lest five minutes before turning them out.

A Word On Risotto

Risotto with Parmesan, garlic and basil

  I have mentioned before that I work part-time at Williams-Sonoma. And although I have many great products from there, I rarely talk them up. I believe the last time I did so was when I wrote about the Breville Mini Pie Maker. This is a fun electric which I compared to the Easy Bake Oven.

  Well today, I want to make mention of the Breville Risotto Plus. This electric is a thing of beauty. It is a medium sized slow cooker which comes equipped with a steamer basket. This beauty has settings for saute, steam, rice, risotto, and both low and high slow cook. Here is the link for this little marvel.  Breville Risotto Plus

   For those of you not familiar with risotto, here is a description...Risotto /rəˈzɒtoʊ, rəˈzoʊtoʊ/ is a north Italian rice dish cooked in broth to a creamy consistency. The broth may be based on meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.

  To be honest, I had never made risotto before I purchased this machine. I heard that is was a somewhat daunting task. I also heard that it was difficult to get the consistency right. I always resorted to eating risotto when I was out to dinner. I also did not own a slow cooker of any kind.  When this product came out several of my WS coworkers bought the machine. These were women who had made risotto by hand. All I heard was them raving about how easy it was to use and about how great the risotto was. I took the plunge and purchased the machine. And....

  I have used it as a slow cooker several times. I have now used it for risotto twice. The first risotto experience was good. The second risotto was absolutely fantastic! As I said to my friends Amy, the risotto police might come after me because I left the risotto sit in the container on the keep warm setting for a bit so it was not quite as saucy. The risotto police may not have approved but I sure did. It was super yummy!! 

  The risotto pictured above was made with aborio rice, onion, garlic, white wine, chicken stock, garlic olive oil, butter, Parmesan cheese, fresh basil and salt and pepper. I enjoyed it as a main course along side a salad.  I have not included a recipe because the preparation varies depending on whether you are using the Risotto Plus or stove top.

  Anyway, think about risotto. Pretty close to the perfect food for cool fall evenings...warm deliciousness for those blustery nights.

An Apple A Day...

  I'm gonna be honest here and say that apples have been on my mind. This is due in part to the fact that I have found the PERFECT apple. And I am not the only one who thinks so. My friend-boss has been ranting about this apple off and on for a while now. Most recently this occurred after a visit to the fruit farm. During this trip she was denied THE APPLE. Later during a classroom visit to the same farm, we were able to pick these apples. And.... oh my.... the Pixie Crunch is an amazing apple. It is closely compared to the Honey Crisp. The Pixie Crunch is a small, super sweet and crunchy apple. It is so delicious! The apples I picked on our field trip where the best I have ever had. These apples are perfect for eating, not for baking. But good luck trying to find them. They are an elusive breed of apple.
  Another reason I have apples on the brain is that I actually have a lot of apples to use. My best friend keeps handing over bags of apples. Mostly in an attempt to acquire homemade baked goods of her very own. And I am all too happy to oblige. But a gal needs to use apples in a variety of different ways. So today, we are exploring Spiced Apple Bundt Cake with Rum Glaze. The inspirational recipe came from Alton Brown. Of course I changed it quite a bit, because I am me and that is what I do.

Whisk together flour, baking soda, salt, nutmeg, pepper, ginger, Chinese 5 spice, cinnamon and rosemary.

Cream together the sugars and butter.

Add the eggs and vanilla paste.

Prepare the apples, crystallized ginger and bundt pan.

Fold the apples and ginger into the cake batter.

Bake the bundt for 70 minutes. Let it cool in the pan for 30 minutes.

Turn out the bundt on a wire rack. Let it cool completely before adding glaze.

Make the glaze by whisking together powdered sugar, rum and water.

Spiced Apple Bundt Cake with Rum Glaze

Ingredients 

3 and 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp freshly ground nutmeg
1 tsp freshly ground black pepper
1/2 tsp ground ginger
1/4 tsp Chinese 5 spice
1/2 tsp cinnamon
1/4 tsp fresh rosemary, finely minced
1 cup sugar
1 cup brown sugar
12 tbsp unsalted butter
3 eggs
1 tsp vanilla paste
3 apples, peeled, cored and finely diced
4 tbsp crystallized ginger, finely chopped
2 cups powdered sugar
5 tsp rum
2 tsp water
demerara sugar for sprinkling

Instructions

Preheat oven to 325F. Prepare the bundt pan with butter and flour.

In a large bowl whisk together flour, baking soda, salt, nutmeg, pepper, ground ginger, Chinese 5 spice, cinnamon and rosemary. Set aside. In the bowl of a stand mixer cream together sugar, brown sugar, vanilla paste and softened butter. Add eggs, one at a time. Add the flour mixture one third at a time. The batter is a thick one. Fold diced apples and crystallized ginger into the batter with a spatula.  Pour batter into the prepared bundt pan.

Bake at 325F for 70 minutes. Let the bundt cool in the pan for a half an hour. Turn the cake out onto a wire rack. Let the cake cool to room temperature.

Prepare the glaze by whisking the powdered sugar, rum and water together. Drizzle the glaze over the cooled cake. Sprinkle the demerara sugar on the glaze.

Practice, practice, practice....

  Look what happens when you get help from a pro! This weekend my very talented friend and co worker gave me a cookie decorating lesson. She was full of great advice and information. Plus I learned how to make polka dots, hearts and flowers using the wet on wet icing technique! So the coolest thing about using royal icing (in my humble opinion) is it allows you to make multicolor designs that blend into each other to make one smooth surface. As you can see, I am now a huge fan of polka dots!!
  In other news...  I have had the whole weekend off. So that means lots of baking time. I made two loaves of bread, decorated cookies. I plan to make apple crisp later on today. And I made chocolate chip banana bread this morning.
  I talked to my mother this morning. I mentioned I was making chocolate chip banana bread. She was appalled. She said adding chocolate chips to banana bread was a bastardization. Well frankly, I don't care because it is super yummy!! And as you can probably tell, I love chocolate. And I am willing to add chocolate to any baked good. I mean come on...It's good stuff!
  Here is the recipe. This began as a Joy the Baker recipe before I made several adjustments. It's a sickness, but I have a difficult time not changing recipes to make them my own. But thanks Joy the Baker, you know what you are doing!!

The Ingredients:

4 very ripe bananas
1/2 cup melted unsalted butter
2 eggs
1 and 1/2  tsp vanilla
1 and 3/4 cup AP flour
3/4 cup sugar
1/4 baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup chocolate chips

Directions:

preheat oven to 350F

In a large bowl mash bananas.  Add the melted and cooled butter, the eggs and the vanilla. Mix together these until everything is incorporated. Add flour, baking soda, sugar, salt and cinnamon. Mix together until just incorporated. At this point, fold in chocolate chips. Spoon mixture into a prepared loaf pan. Bake at 350F for 55-60 minutes. Make sure to do the toothpick test. If the toothpick comes out clean you are good to go!

Let the bread cool in the loaf pan for a bit before turning it out.

This is a dense, yummilicious bread. Great for breakfasts in a hurry. Or really, great for any old time!!

Let"s All Eat Cake!!

  Look! It's not a pie. Weird right?? Yes, I admit it feels odd baking a cake. But sometimes you just have to break out. Sometimes, you have to bake a chocolate cake. And that is precisely what I did today. I baked a chocolate cake with chocolate cream cheese icing for no reason. And it felt good.
  Probably, this cake making craziness had to do with the fact that I attended a family reunion yesterday. Let me paint a picture for you.... I get in the car and drive an hour to my dad and stepmother's home. I get out of my car and into their car. We drive two and a half hours to somewhere in Indiana. Actually, we drove to a family style restaurant of the Indiana family's choosing. I must admit that the three of us were quite scared that the food would be horrible but it was surprisingly good. At this lunch, I learned that one of my father's cousins is a Bloody Mary fan. In fact he has mastered his own mixer recipe. He offers to fill me in on his Bloody Mary secrets and even make a bottle for me to take home. Score! Things are looking up!!
  We get back in the car and drive a few miles to the Bloody Mary Master's home. Here, we spend some quality time with my father's extended family. I learn about button collecting and competing from the Bloody Mary Master's wife. This is actually pretty interesting. It always amazes me what people chose to collect. Who knew that buttons could be such a hot topic? Not this girl. The Bloody Mary master whips up some of his famous mixer....which is very good. I acquire a bottle to take home and a copy of the secret recipe.
  Yes, there were desserts. One of which was a chocolate cake purchased at a store. I did not try this cake but heard through very good authority (my step mom, who is an amazing cook) that it was very bad. This is probably what made me think of making a cake.
  After the Bloody Mary making, the button tour and hours of hanging out with the fam, we get back in the car and drive two and a half hours. I get out of the car at my folks and get in my car and drive another hour. It was a very long day but surprisingly fun.
  And today I baked a chocolate cake. The cake recipe is one from David Lebovitz. I did not use the ganache recipe but chose to do a chocolate cream chess frosting (I had cream cheese that had to go.)

I love these vintage cake pans that my friend Amy gave me upon her mother's passing. 

Sift away!! A suggestion - make sure you are using a really good cocoa powder.  I use this great Italian brand that we carry at Williams Sonoma.

Like many other chocolate cakes this one calls for coffee...and milk and eggs and sugar...and butter.

Yum!!! 

Here we go....

I was pretty proud. The cakes came out like a dream. I love parchment paper!

Now for the serious stuff. Chocolate cream cheese frosting. This is not for the faint of heart.

Here is the recipe...
(from David Lebovitz)

For the cake:

• 9 tablespoons unsweetened cocoa powder
• 1½ cups cake flour (not self-rising)
• ½ teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 4 ounces (1 stick) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 2 large eggs, at room temperature
• ½ cup strong coffee (or water)
• ½ cup whole or low-fat milk

1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

2. Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.

3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.

6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Here is the frosting...

Ingredients

• 8 ounces cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 3 cups sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
• 1/2 cup cocoa powder
• 
  

Instructions

1. Mix cream cheese and butter until smooth and creamy.
2. Mix in powdered sugar, one cup at a time.
3. Mix in cocoa powder.

 Now, let's all eat cake!!

Salted Caramel Apple Hand Pies

  I don't know about you but in the Fall people offer me bags of apples for baking. Generally, these people are friends that have happened upon too many apples. Usually these friends are overwhelmed by the sheer abundance of apples that appear in their CSA box. And, more often than not,  these friends want me to bake something for them. I usually oblige. Mostly because I find baking to be a very therapeutic pursuit. But also because I find great joy in giving friends baked goods.
  On this particular occasion, I decides to make Salted Caramel Apple Hand Pies. Just because. Well, just because I love caramel, and salted caramel is even better. And a hand pie is handy.

For these hand pies, peel core and cut 10 medium apples in cubes. Place apples in a large pan on the stove top . Add lemon juice, brown sugar , cinnamon,  nutmeg and vanilla. Cook apple mixture over medium heat for about 20 minutes.

Find some caramel. I used Dulce de Leche because that 's what I had. And it's super yummy.  Add 1/2 tsp  sea salt to 1/2 cup  caramel.

Add 2 Tbsp of cornstarch to apple mixture and let is cool. Mix in salted caramel. Mix together.

Roll out you chilled pie dough. I use a mini pie cutter to cut out my circles but any will do. You want something that is about 5 or 6 inches. Cut your circles out and place a pretty big spoonful of filling on one side.

Use a mixture of egg and cream to brush around the edge of the circle. This will help glue both sides together.

Fold over the crust making a moon shaped pocket. Press the edges together.

I use a fork to finish the edges. Cut two vent holes in the top of the pies. Brush the top of the pies with more  of the egg/cream mixture. Sprinkle with demerara sugar. Bake at 350F for about 30 minutes.

For the Circles:

(should make about 12  circles)

2 and 1/2 cups AP flour
1 tsp salt
2 sticks cold unsalted butter, cubed
1/4-1/2 cup ice water

 By hand: In a large bowl combine the flour and salt. Add the COLD cubed butter and combine using a pastry blender or two knifes. You want to do this quickly so the butter stays cold. Your goal here is to create something that looks like large cornmeal, with the bits of butter still visible.
 Next drizzle in about half of the ICE water. Give it a light and quick mix with a fork. The dough should start looking like a shaggy mess of a ball. Add more water by tbsp until the mass has just started to make a ball that sticks together.
  At this point, pour the ball onto a floured surface. With your hands, quickly form it into a disk. Cut the disk in half. Wrap each half in cling wrap and refrigerate for at least an hour.  These disks can be made ahead. They will stay fresh for about a week.

For the Filling:

10 medium apples, peeled cored and cut into cubes
1/2 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp freshly ground nutmeg
1 tbsp lemon juice
2 tbsp cornstarch
1/2 cup caramel
1 tsp ground sea salt
1 egg plus a bit of heavy cream for egg wash
demerara sugar for dusting.

Preheat oven to 350F. Place cubed apples, lemon juice, brown sugar, cinnamon, vanilla and nutmeg in a large pan over medium heat. Cook the apple mixture until soft. About 20 minutes. Take the apples off of heat. Add the cornstarch and stir well. Let this mixture cool to room temperature. At this point, roll out the pie dough and cut out the circles.  In a small bowl, mix together caramel and sea salt. Stir the caramel into the apple filling. In a small bowl beat together one egg and 3 tbsp of heavy cream. Using a large spoon add the filling to one side of the circle of pie dough making sure to leave room at the edge. Brush a line of the egg/cream mixture on the outside edge on the crust circle. Fold over the circle, pressing the edges together. Use the tines of fork to press the edges together even further. Cut two small slits in each pie. Brush the top of each pie with the egg mixture. Sprinkle with sugar. Bake at 350F for 30 minutes.

Ugly Cookies

  Just a short post to instruct those of you who may be interested in the art of decorating ugly cookies!    Actually, what I attempted was icing sugar cookies with royal icing. In my defense, this was the first time I had every used royal icing. So here's hoping the next go round looks a bit less scary.
  I 'm sure several of you are asking the burning question, "What is royal icing?" Well, I'll tell you. Royal icing is made from powdered sugar, egg whites or meringue powder, water and extracts. It is the kind of icing that sets up hard and smooth. I have always used butter cream in the past. I thought it would be an adventure.  Oh boy, what an adventure!
  It all started because I taught a kid's cookie class at Williams's Sonoma. So I was in the mood for making sugar cookies. And, I found these adorable owl and squirrel cookie cutters. They were just screaming.... Must make cookies! Must make cookies!!
  I managed to get some great advice from a fellow WS employee about using royal icing. So, I decided to use  the pipe and flood method. Which is pretty much how it sounds. First you pipe icing around the edge of the cookie. Then you flood the middle with icing. Great in theory. But, the actual process is quite tricky. And you must certainly have a steady hand. I need more practice.
  This making royal icing and using royal icing is complicated. There are all different ways to ice the cookie. You can pipe and flood. You can use a wet on dry method to layer icing (which is what I attempted with the eyes). You can use wet on wet method which is beyond me. right now. You can go mad trying to make absolutely perfect cookies.
  What I've learned is you must be patient. And you must plan ahead. And I have learned that I need a whole lot more practice. I mean a lot. So, If you want a slightly off, funky colored sugar cookie, I'm your gal!
  Believe me, I will try again. Because, I also purchased cat, pumpkin and bat cookie cutters. It's going to be a frustrating Halloween season. I can feel it!

Let's just be clear.... Those are squirrels...not dinosaurs.

Raspberry-Chocolate Chip Pie Bars

  As you know, I have a great love for pie. There is something very soothing about pie. And I have found over the years that you can turn anything into a pie or pie like treat. One of the most delicious little bites is the pie bar. This yummy creation is a cross between an actual pie and a bar cookie. There is a bottom layer which resembles pie dough without the liquid added. It really is quite a bit like shortbread. Then you mix a whole lot of deliciousness together to make the filling layer. Finally make sure to top the whole deal with some more of the crust crumble. And there you have it.....pie bar gloriousness!
  As it happens, I was pondering what sweet treat to bake on my day off. I knew there were ten containers of red raspberries in my refrigerator. This is what happens when Kroger's has raspberries  at a buck a pop. I do not believe that a person (i.e. me) can have too many raspberries in their possession. I plan to make more raspberry-chipotle jam. Plus I can always squeeze some more space in the freezer. Don't you worry your pretty little heads. I will find a use for those berries!

For the Crust - In the bowl of a food processor add 1 and 1/2 cups flour, 3/4 cup sugar, a couple pinches of salt and 1 and 1/2 sticks of butter cubed. 

Run the processor for no longer than a minute. You want something that looks like  little bits of corn meal.

Reserve 1 cup of the crumble for the top. Press the rest into the bottom of a square baking dish. Bake in a 350 F oven for 10 minutes or so. Let cool for at least 10 minutes.

With the crust cools whisk 2 eggs in a large bowl.

To the eggs add 1 cup of sugar, 1/2 cup sour cream, 2/3 cup flour, and 1 tsp vanilla. Mix until  the ingredients are well combined.

Add 12 oz of raspberries (or two small containers) and a generous 1/2 cup of chocolate chips. Gently fold these into batter.

Spoon the mixture onto the cooled crust. It looks kinda scary here but believe me it will be tasty! 

Sprinkle the batter with the remaining crumble. Bake at 350F for 45-55 minutes.

Let cool for at least an hour. Then cut into small squares. These are pretty powerful. You do not need big pieces.

For the Crust:

1 and 1/2 cups AP flour
3/4 cup sugar
2 pinches of salt
1 and 1/2 sticks of unsalted butter

For the Filling:

2 eggs
1 cup sugar
1/2 cup sour cream
2/3 cup AP flour
1 tsp vanilla
12 oz red raspberries
1/2 cup chocolate chips


To make your crust and crumble - Preheat the oven to 350F. Butter a square baking dish. Combine flour, sugar, salt and cubed butter in a food processor bowl. Run the processor for no longer than 1 minute. The goal is  to evenly distribute the butter while keeping a crumbly texture. Set aside 1 cup of the crumble. Press the remaining mixture into the baking dish. Bake at 350 for about ten minutes. Let crust cool for at least 10 minutes.

To make the filling - Whisk the eggs in a large bowl. Add sugar, flour, salt, sour cream and vanilla. Fold in the berries and chocolate chips. Spoon mixture onto cooled crust and top with remaining crumble. Bake at 350F for 45-55 minutes.

Let the pie bars cool for at least an hour. Cut into small squares. You can get about 24 little bars.

In Search of the Perfect Chocolate Chip Cookie

  From a young age I had clear preferences when it came to cookies, much to my mother's dismay. I did not like peanut butter cookies, oatmeal cookies with raisins, coconut macaroons or chocolate chip cookies with nuts. Of course, my mother loved all of these. When she attempted to bake any one of these I would give her a very hard time. Some things never leave a person. The fact that my mother was never allowed to bake the cookies she wanted has never left her.
  Fast forward thirty years....Certainly my palette is much broader. I like the peanut butter cookie. I make a mean variation of the oatmeal raisin cookie that contains five spices. I will tolerate coconut macaroons, although they are not my favorite. But one thing that has not changed - Chocolate chip cookies WITHOUT nuts are still my absolute favorite!
  If you read my previous post about chocolate chip cookies with cayenne pepper and peanuts you must realize that I do eat nuts in cookies now. But, if you want a deliciously soothing cookie, there is none better than a warm chocolate chip cookie! Period. End of story.
  I believe I have found the perfect cookie recipe. It is the basic cookie recipe from the peanut -cayenne cookies. Here it is:

The Ingredients:

6 TBSP unsalted butter, softened
3/4 cup light brown sugar
1 large egg
1 and 1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1 cup AP flour
1 cup chocolate chips

To Make:
  
Preheat oven to 375 F.

In a mixing bowl cream together  butter and brown sugar until smooth. Add egg and vanilla extract. Mix until well blended. Add baking soda, and salt. Slowly add flour until well blended. Fold in chocolate chips with a spatula.

Using a small cookie scoop, drop the dough on an ungreased baking sheet. Bake for about 9 minutes.

Makes about 3 dozen smallish cookies.

  This is my favorite. I believe it makes the perfect cookie. But it may not be yours. A week or so ago, I stumbled upon an article that highlights the science of the chocolate chip cookie. It discusses what happens when you use different amounts of ingredients or different ingredients entirely. It even had  comparison pictures. I like pictures. Pictures are helpful. Here is the site:

The Secret to Baking the Perfect Chocolate Chip Cookie

Check this out. If you are on a quest for the holy grail of chocolate chip cookies this will help. Cause there is nothing better in this world than a warm chocolate chip cookie.... without nuts.

Labor Day Apple Pie

  Well friends, it happens to be the first of September and also Labor day. Today, I am lucky enough not to be laboring. And it feels pretty damn good. But yesterday I worked, mostly at home, doing the always super fun and exciting domestic chores. One of the disadvantages of living alone is that all of the home maintenance falls on one person...me. Even though I am quite the domestic goddess, I do still tire of doing laundry and putting it away. Too bad I cannot teach Edwin (my Welsh Corgi) or my cat Aster to take over the housework. Oh well, that is a topic for another day.
  Today I am here to discuss Apple Pie. Yes, yes it is that time of year! Yesterday, I made the first apple pie of the season. Apple pie is great all year around of course, but it is always best when apples are just coming off of the trees, when you can go to the orchard and pick them yourselves. Or when your best friend hands over a bag of farm fresh apples and asks you to make a pie. That works too! Because, you may not know this about me but I never ever turn down free fresh fruit or vegetables. I mean, I'm not crazy.

Bag o apples. You know,  I even forgot to ask what kind these were. Usually, I use a combination of  Granny Smith and a few others. Not this time. I just pulled them out of the bag.

These smelled AMAZING! Okay, so they were pretty small. I ended up using about 14 when I would normally only use 7 or 8 large apples.

I really need to get one of those peeler corer things. Doing this all by hand is exhausting and yet I still do it that way! You guessed it....peel, core and slice 14 little apples. Go!!

Here's what I do... Prepare the apples and toss them in the lemon ( I used lime juice cause it is what I had. Don't tell) juice right away to prevent browning. But wait to stir in the brown sugar, cinnamon, nutmeg, and cornstarch until you have rolled out the bottom and top crusts. and places the bottom crust in the pie plate and refrigerated it. This way the juices from the apple mixture begin to release in the oven rather than in the mixing bowl before baking.

Once you have mixed together all of the apple yumminess spoon it into the chilled bottom crust. 

Quickly put on the pre-rolled top crust, roll under both crusts, do whatever edging you want to do.  I made small apple cut outs for this pie. Because, well I wanted to and they are damn cute! For good measure pop the whole pie back in the fridge for at least 15 minutes while you preheat the oven to 400 F.

Pull pie out of fridge. Brush crust with heavy cream and sprinkle with sugar.  I used  Demerara sugar  because I had some on hand. It is larger grained only partially refined, brown in color and looks pretty.

Bake pie on the loosest rack at 400 F for 25 minutes. Reduce heat to 350 F and continue to lake for about an hour.

For the Crust:

2 and 1/2 cups AP flour
1 tsp salt
2 sticks cold unsalted butter, cubed
1/4-1/2 cup ice water

 By hand: In a large bowl combine the flour and salt. Add the COLD cubed butter and combine using a pastry blender or two knifes. You want to do this quickly so the butter stays cold. Your goal here is to create something that looks like large cornmeal, with the bits of butter still visible.
 Next drizzle in about half of the ICE water. Give it a light and quick mix with a fork. The dough should start looking like a shaggy mess of a ball. Add more water by tbsp until the mass has just started to make a ball that sticks together.
  At this point, pour the ball onto a floured surface. With your hands, quickly form it into a disk. Cut the disk in half. Wrap each half in cling wrap and refrigerate for at least an hour.  These disks can be made ahead. They will stay fresh for about a week.


For the Filling:

14 small apples
1 tbsp lemon juice
3/4 cup brown sugar
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
4 tbsp cornstarch
heavy cream for brushing on crust
Demerara sugar for sprinkling on crust

Prepare your apples by peeling, coring and slicing. Toss them in the lemon juice right away to prevent browning. Set aside. Roll out your bottom crust, place it in the pie plate and refrigerate. At this point, preheat your oven to 400 F.  Roll out the top crust. Quickly add the other ingredients to the apples and toss until mixed. Pull the bottom crust out of the fridge and put the apple filling in it. Place on the top crust. Roll both pieces user and edge the pie. Put the uncooked pie back in the refrigerator for at least 15 minutes. Pull the pie out. Brush with heavy cream and sprinkle with sugar.

Bake at 400 F for 25 minutes. Lower temperature 350 F. Bake for about an hour.