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!

DSC_0009

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

Advertisements

{Flashback} Zucchini Nut Bread

 

We’ve been dreaming of zucchini bread around here, so we decided to go ahead and repost our favorite recipe for using up a bountiful harvest. zucchini bread 1 editedThis time of year it is all about the zucchini. How to use up the surplus of the lovely, green vegetable that grows so prolifically. I think people actually avoid me when they see me coming at them with bags of squash!

Today we decided to just go for the tried and true zucchini bread. We have made several different recipes, but I love the lemon zest in this one and also the cinnamon and nutmeg. Mmmmm, the house smells so good right now – I can’t wait for it to come out of the oven.

zucchini bread 13 edited

The original recipe from The Better Homes and Gardens New Cookbook only makes one loaf. I figure if I am going to get everything dirty, I may as well make at least two loaves, so I doubled the recipe and modified it slightly.

Preheat oven to 350*. In mixing bowl beat together sugar, zucchini, and egg.

zucchini bread 2

zucchini bread 3

Add oil and lemon zest and mix well.

zucchini bread 4

Add in the flour, cinnamon, baking soda, salt, nutmeg, and baking powder…zucchini bread 6

and mix well.

zucchini bread 7

Gently fold in chopped nuts. Turn batter into a greased loaf pan, I sprinkle a bit of cinnamon sugar into the pan after spaying in a bit of oil.

zucchini bread 5

zucchini bread 8

I also sprinkle a bit more of the cinnamon sugar onto the batter before putting it into the oven. Bake at 350* for 50 to 60 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a rack.

zucchini bread 9

zucchini bread 12 edited

zucchini bread 10 edited

Psych is definitely going to be an “Obsessions”  post sometime in the near future- we love that show! In fact, we just finished watching the Season 7 finale- it’s a sad day in our household.

Zucchini Nut Bread

(makes two loaves)

Preheat oven to 350*
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. baking powder
2 cups sugar
2 1/2 cups shredded zucchini
2 eggs
1/2 cup oil
1/2 tsp. lemon zest
3/4 cup chopped walnuts

In mixing bowl beat together sugar, zucchini, and egg. Add oil and lemon zest and mix well. Add in the flour, cinnamon, baking soda, salt, nutmeg, and baking powder, and mix well. Gently fold in chopped nuts. Turn batter into a greased loaf pan, i sprinkle a bit of cinnamon sugar into the pan after spaying in a it of oil. I also sprinkle a bit more of the cinnamon sugar onto the batter before putting it into the oven. Bake at 350* for 50 to 60 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a rack.

Cindy & Jordan

Peanut Butter Chip Cookies

My Daughter and I- Peanut Butter Chip Cookies

I’ve been baking a lot of cookies lately, and most of the time I just go to my old favorites, such as our delicious chocolate chip cookies or amazing snickerdoodles. But this time I decided to try something a bit different because I had a craving for peanut butter cookies. I found this recipe on Gimme Some Oven and then I just added a bag of peanut butter chips. The cookies were delicious!

My Daughter and I- Peanut Butter Chip Cookies 1

INGREDIENTS:

2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 cup peanut butter (smooth or crunchy), I used both
2 teaspoons vanilla extract
2 large eggs
1 bag peanut butter chips

DIRECTIONS:

Preheat oven to 350˚F.

Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.

In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix. Add the peanut butter chips and stir until combined.

Using a cookie scoop or spoon place on a parchment-lined baking sheet. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool. Makes about 30 cookies.

Cindy

Carrot Cake

My Daughter and I- Carrot Cake

Hey! I feel like it’s been a very long time since I’ve posted a new recipe. I’m not sure what has been going on around here, but clearly it’s not cooking or at the very least not posting new recipes 🙂

Today I have a good one – carrot cake! This cake is simple to put together and has beautiful color and texture, thanks to all the freshly grated carrots. It’s almost like eating a salad! Except that it’s covered in a rich, delicious cream cheese frosting…so I guess not so much like a salad. Anyway, you need to try this delicious recipe today!

My Daughter and I- Carrot Cake 1

Carrot Cake
For the cake:
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
1 tsp vanilla
2 cups All-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots

For the frosting:
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
1/2 tsp cinnamon
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

Instructions for cake:
Preheat oven to 350*
Mix together the sugar and oil in mixer. Add the eggs and then the vanilla and mix until creamy. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add the dry ingredients to the mixer and combine. Then add carrots and mix well. Pour into a well greased and floured Bundt pan and bake at 350* for 45 to 50 minutes or until done.

Cool completely before frosting.

Icing:
In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Recipe from The Pioneer Woman– I just made a few minor modifications.

Cindy