Apple Turnovers

MyDaughterandI- Apple Turnovers

For Father’s Day, we decided to try something a little bit different for dessert- apple turnovers. Somehow we’ve never tried turnovers before, and this first attempt was delicious and so easy!

My dad’s favorite dessert is apple pie, but due to limited time, and no ready-made pie crust, we couldn’t whip up a pie. Instead, we used up some puff pastry sheets that we had in our freezer, and made these delicious turnovers.

They were definitely a hit- we served them with a scoop of vanilla ice cream, and some caramel sauce drizzled over the top. It’s definitely a keeper recipe!

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Apple Turnovers

  • 4 Granny Smith apples – peeled, cored and sliced
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed

Directions:

  1. Melt butter in a large skillet over medium heat. Place apples in pan, and cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
  4. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned.

Cindy & Jordan

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Double Chocolate Chip Oatmeal Cookies

My Daughter and I double chocolate chip oatmeal cookies

We’re finally back to posting new recipes again! I (Jordan) finally got a camera again that will work for blog photos, so we’re free to post new recipes. We’re not exactly sure how often we’ll be posting from here on out, but we’re happy to be back! We never stopped making new recipes, but it will be nice to be back sharing them with you all.

Here’s a recipe I made this past week- double chocolate chip oatmeal cookies. These are some pretty amazing cookies- honestly, I’m not normally a fan of chocolate chocolate cookies- I’d choose chocolate chip instead, any day. But these cookies? Well, they give chocolate chip cookies a pretty good fight.

We found the recipe here, on Mel’s Kitchen Cafe. She mentions that using two different types of oats (Old Fashioned and Quick Oats), gives the cookies a good texture, and I agree! I would have never thought of using two different types, but it was definitely a good call.

We’re looking forward to posting more often now, so thanks for sticking around through that blog post dry spell!

My Daughter and I double chocolate chip oatmeal cookies 1

Double Chocolate Chip Oatmeal Cookies

INGREDIENTS

  • 1 cup butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup  granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1/2 cup natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup old-fashioned oats
  • 1 cup quick oats
  • 2 cups semisweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper.
  2. Whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
  3. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
  4. Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
  5. Drop the batter by heaping tablespoon-sized scoops about 2 inches apart.
  6. Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely.

Cindy & Jordan 

Oatmeal Cake

My Daughter and I- Oatmeal Cake

 

This may be one of the more surprising successful recipe attempts. After I baked it, I was pretty much resigned to the fact that it was going to be a failure. The ingredients are a little unusual, and, frankly, the cake isn’t very pretty.

But! It’s absolutely delicious! The cake itself is super moist and the brown sugar flavor is prominent and yummy. And the unusual, caramelized topping is delicious. This is a definitely a keeper recipe- everyone loved it. We ate it with a little squirt of whipped cream and that only added to the yumminess.

My Daughter and I- Oatmeal Cake 2

Oatmeal Cake

    • 1 1/2 cups hot water
    • 1 cup old fashioned oatmeal
    • 1 cup brown sugar
    • 1 cup white sugar
    • 1/2 cup butter, at room temperature
    • 2 eggs
    • 1 1/3 cups all-purpose flour
    • 1 teaspoon cinnamon
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
Topping
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 tablespoon milk
  • 1 cup flake coconut

INSTRUCTIONS

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.

Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.

Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 38-42 minutes.

For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.

Original recipe from Taste and Tell

Jordan 

Throwback: Cookies & Cream Chex Bars- Gluten Free!

My Daughter and I- Cookies and Cream Chex Bars

I was asked by a friend of mine to make several desserts for a party she was having. The catch was that she asked me to make one of the desserts gluten free. I also needed to make the desserts portable and easy to eat since it would be an outdoor/casual event. I have to admit that I’m not at all familiar with gluten free recipes so I was stumped. However, I found this delicious looking recipe on Iowa Girl Eats and knew it was the one to try.

The bars came together easily and the flavor was good. I was skeptical of the gluten free “Oreos” and they really weren’t bad. I found them in the baking aisle at Walmart too, so that was great. The crushed Oreos and the extra chocolate on the top made them look a bit better – but they still weren’t the most attractive dessert ever. Once they were all cut up and on the cute platter – all was good. The dessert were a huge success and I would make this recipe again for a quick and easy dessert. It also made a ton which is nice when attending a party or potluck. Another bonus was that these are no bake bars, which made them even easier.

I also made lime squares and oatmeal raisin cookies with white chocolate chips and macadamia nuts, which are quickly becoming one of our most favorite cookies!

My Daughter and I- Cookies and Cream Chex Bars 2

Cookies & Cream Chex Bars

Ingredients
1/4 cup butter
10oz bag mini marshmallows
12.1 ounce box Vanilla Chex
20 Oreos or a gluten-free version, divided
1/2 cup semisweet chocolate chips

Instructions
Spray a 9×13″ baking dish with nonstick spray then set aside.

Roughly chop 16 Oreos then add to a very large bowl with the Chex and set aside. Chop remaining 4 Oreos a little more fine then set aside.

Add butter to a microwave-safe bowl then microwave for 30 seconds or until melted. Add marshmallows then stir to coat and microwave for 1 minute and 20 seconds. Stir until smooth then immediately pour over Chex mixture and mix until evenly coated. Scoop into prepared baking dish then press into an even layer, I used a piece of wax paper with a bit of nonstick spray on it to press the mixture evenly into the pan.

Melt the semisweet chocolate chips in a microwave safe bowl for approximately 2 minutes. Stirring every 30 seconds – don’t over heat it. You just want it melted enough to drizzle over the top of the bars. Drizzle the melted chocolate and then sprinkle the crushed Oreos and lightly press so they stick. Allow the bars to cool completely before cutting into squares. I was able to cut into about 4 dozen squares.

Cindy

Blueberry Cobbler Bars

Happy Memorial Day Weekend! Here’s a post from Memorial Day two years ago to celebrate! It’s officially BBQ and pool party season, and this recipe is perfect for all of those potlucks!

My Daughter and I Blueberry Cobbler Bars (photo 12)

Hey, Happy Day-After-Memorial Day. I hope you are enjoying the long weekend. Travis is home for the summer from college and Alex came home for the weekend- it’s so nice to have all three kids home. We had a fun BBQ to attend Sunday for a friend’s son who enlisted in the Marine’s reserve program. Wow! How exciting! Yesterday we had a pool party to attend. I love weekends like that. Tons of delicious food and hanging out with good friends!

This recipe is great for a BBQ or pool party. It’s hearty and can be served just on napkins- no fork required. Unless you serve it with ice cream or whipped cream! I was in charge of dessert for Bible study the other night and wanted to try something new. I had just picked up some blueberries from the store so that was my inspiration. I also had a pint of fresh blueberry jam that someone had given me, so I was set. I basically just changed up my raspberry bar recipe a bit and voila – blueberry cobbler bars.

My Daughter and I Blueberry Cobbler Bars (photo 22)

I doubled the recipe and put it in a 9×13″ pan. It made it a bit difficult/messy to mix up the ingredients in the mixer, so I would probably do that a bit differently if I wanted to double the recipe again. However, the finished results were delicious and a bit unusual with the jam and fresh berries and the hearty crumble topping. The recipe below is for a single 8″ square pan recipe.

Blueberry Cobbler Bars

2 sticks butter, softened
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup old fashioned oats, or rolled oats
1/4 teaspoon salt
1 egg, beaten
1/2 cup blueberry jam
1 generous cup fresh blueberries

Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. I just used the excess butter leftover on the butter wrapping, and smeared it around or spray with cooking spray.

Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.

Press the remaining crumb mixture on the bottom the prepared pan. Spread the Blueberry jam over the top of the crust and then sprinkle the fresh blueberries over that. Crumble the rest of the oat mixture over the blueberries.

Bake until lightly browned, 45 to 50 minutes. Cool completely before cutting into bars.

We served ours with a bit of whipped cream, but it would be great with ice cream or just on its own.

Cindy