Pice ar Maen

 

I had been wanting to make Welsh cakes for awhile, but basically just not getting around to it, because I knew they were traditionally made on a griddle, which I don't have.  One day I just decided to do it in my enamel cast iron skillet and they came out marvelously!

•  1 1/2 C flour
• 1/2 C sugar
• 1 tsp baking powder
• 1/4 rounded tsp salt
• 1/4 tsp nutmeg
• 8 Tbsp butter, cold, diced
• 1/2 C milk chocolate chips
• 1 egg, beaten with enough milk to yield 1/3 C liquid

1.  In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
2.  Work in the butter until mixture is evenly crumbly, a few larger pieces of butter can remain.  
3.  Mix in the chocolate chips.
4.  Add the milk/egg mixture, stirring until everything is moistened.
5.  Turn the sticky dough out onto a well-floured surface and shape into a disc.  Roll into a circle about 1/4 inch thick.  Be sure to reapply flour under the dough while rolling, so that it won't stick.  Cut dough into circles using 3 inch biscuit or other round cutter.  Gather and re-roll scraps, cutting until all dough is used.
6.  Heat an ungreased skillet over low-medium heat (for an electric skillet, set to 325°F).  Dry-fry the cakes (no grease) for about 2 1/2 minutes on each side, until golden brown and cooked through.  Let cool on a rack.

Robyn's notes: I don't even want to say how quickly I ate the first batch of these.  I didn't expect the dough to be as sticky as it was; simply cutting them out was a bit of a challenge.  Tradition would call for currants, not chocolate, but I went for my preference.  They certainly do make them with chocolate in Wales sometimes.  Do a test cake to see if the pan is the right heat.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Chicken Quesadillas

I love chicken quesadillas, but at home I always used to simply add chunks of chicken to cheese in a tortilla and, sorry, microwave it.  The sauce on this is quite tasty and the whole thing is a great way to use up leftover shredded chicken.

• 1/2 C mayonnaise
• 1/2 tsp taco seasoning
• 1/8 tsp garlic salt
• 1 tsp hot sauce
• 4 flour tortillas
• 1 C shredded Mexican cheese blend
• 1 C shredded cooked chicken

1.  Whisk together mayo, taco seasoning, garlic salt, and hot sauce.  Spread mixture on one side of each tortilla.  Sprinkle cheese over sauce on half of each tortilla, then top the cheese with chicken.  Fold the other half of the tortilla over the side with cheese and chicken.
2.  Heat in microwave for 20 seconds, then saute in a skillet over medium heat for 3-4 minutes per side, until crispy but not blackened.

Robyn's notes: These can also be made with two full tortillas sandwiched over each other, of course, but I find quesadillas easier to flip when there's a fold on one side, so nothing can slide out that direction. It's also a good recipe for a countertop grill, which is what I used for the photo. In that case, don't bother microwaving first.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Marshmallows

I had long intended to make homemade marshmallows, without ever getting around to it.  I actually keep the necessary ingredients in the pantry all the time, so this made a good choice for Scratch-Made Sunday!  Personally, I'll now find it difficult to enjoy store-bought marshmallows, these are so creamy dreamy and easy to personalize with different flavours.

• 3 3/4 tsp unflavored gelatin
• 1/2 C ice cold water, divided
• 3/4 C sugar
• 1/2 C light corn syrup
• 1/8 tsp kosher salt
• 1/2 tsp vanilla
• 2 Tbsp powdered sugar
• 2 Tbsp cornstarch

1.  Combine gelatin and 1/4 cup of the cold water in the bowl of a stand mixer fitted with whisk attachment.  Do not mix, allow to sit while continuing with next steps.
2. In a medium saucepan, stir together remaining 1/4 cup water, sugar, corn syrup and salt.  Cover and cook at medium high heat for 2-3 minutes. Uncover, clip a candy thermometer to side of pan, and continue to cook until the mixture reaches 240°F. Remove from heat immediately upon reaching that temperature.
3. With the mixer running on low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all syrup has been added, increase speed to high. Continue to whisk until mixture is lukewarm and very thick, approximately 6 to 8 minutes. Add the vanilla during the last minute of mixing (if you'd like to make peppermint marshmallows, replace vanilla with peppermint extract).
4.  While mixture is whisking, prepare pan. Combine powdered sugar and cornstarch in a small bowl. Lightly spray an 8x6" pan with nonstick cooking spray. Add sugar-cornstarch mixture and shake to coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
5. When marshmallow fluff is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly. Dust the top with enough of the remaining sugar-cornstarch to lightly cover. Reserve the rest of the sugar-cornstarch mix. Let marshmallows sit uncovered for at least 4 hours or overnight.
6. Turn pan out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the sugar-cornstarch mix. Once cut, lightly dust all sides of each marshmallow with the remaining mixture. Can be stored in an airtight container for several weeks.

Robyn's notes: this really isn't at all difficult, it's just time-consuming and there is a lot of dish-washing that can't be put off (get those sugar syrup- and marshmallow fluff-covered items soaking in hot water right away or you'll be chipping away at them for ages!).  I find it actually fairly soothing to make candy, but don't get complacent!  Sugar syrup at 240°F is a burn waiting to happen if you're not paying attention!  If you can get unflavored gelatin in a large canister, it's easy to measure out.  Otherwise, this is 1 1/2 packets from the box.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

 

Butter Crackers

When you have a little extra time to spend, it's absolutely worthwhile to spend it "puttin' on the Ritz" and making these crackers at home, instead of purchasing them.  They're actually quite straightforward to make, tasty, and homemade means you know exactly what's in them.

• 1 C flour
• 1 1/2 tsp baking powder
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 3 Tbsp cold butter
• 1 Tbsp vegetable oil
• 1/3 C water (or as needed)
• 1 1/2 Tbsp melted butter
• 1/4 tsp salt for topping

1.  Preheat oven to 400F.  In a mini food processor, combine flour, baking powder, sugar, and salt.  Add cold butter a few small pats at a time, pulsing to combine.  Pour in oil and pulse to combine.  Add water about a half Tablespoon at a time, pulsing with each addition, until dough comes together forming a ball, scraping down sides if necessary.
2.  Roll dough very thinly and cut out with cookie cutter.  Poke 5-6 holes in each cracker with a skewer or the back of a toothpick.  Bake on a parchment- or silpat-lined baking sheet for 10 minutes, or until crackers are just beginning to brown.
3.  In the last minute of baking, combine melted butter and salt for topping.  When crackers are fully baked, brush each with melted salty butter and allow to cool.

Robyn's notes: I have never used all of the water, I generally use about half of what's called for, but I'm also baking at high altitude and often when it's pretty low humidity.  If the dough has come together, stop adding water. These make very tasty crackers, which I keep going back to. As I do with the bought version, I enjoy them plain, with cheese, and with peanut butter.  For the price of ingredients in my area, this is an item it's financially reasonable to make instead of buying.  It's also a good option for recipes that call for a crushed Ritz crust, avoiding buying a full box of crackers and having leftovers (since avoiding leftovers is one of my missions in life).  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

InstantPot Applesauce

Usually, I make a good-sized batch of applesauce and can it, so I have plenty on hand for just a little bit of work. However, if I don't have time to do those extra canning steps, I can make a smaller batch in the InstantPot Mini.

1 1/2 lbs apples (about four medium)
1 1/2 Tbsp unsweetened apple juice
1/4 C sugar
1/4 tsp cinnamon

1. Peel, core, and slice apples into eighths. Cut each segment in half crosswise.
2. Place apples in the inner pot of Instant Pot Mini. Add apple juice.
3. Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 4 minutes. After cooking, release the pressure naturally for 15 minutes, then quick release any remaining pressure.
4. Unlock the lid. Add sugar and cinnamon. Smash with a potato masher to desired consistency. Carefully taste and adjust seasoning, adding more sugar if needed. Be aware that the apples will taste sweeter when hot.

Robyn's notes: if you're not sure which varieties are sauce apples (as opposed to eating or pie apples), feel free to ask the produce manager. Some options are Fuji, Golden Delicious, Braeburn, Cortland, Crispin, McIntosh, Liberty, and Rome. The best sauce is made with a combination of two varieties. It's good to keep a few juice boxes on hand in the pantry for this use, since the recipe calls for such a small amount of juice. Don't think you can skip the juice, the IP won't come up to pressure without the juice inside.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently.

Cookie Butter Treats

One batter of only three ingredients makes two different treats!

• 1/4 C + 2 Tbsp chocolate cookie butter
• 1 egg
• 1/4 C + 1/2 Tbsp flour

1.  Preheat oven to 350.  Combine cookie butter and egg thoroughly, stir in flour until incorporated.
2.  For cookies: spoon onto parchment-lined baking sheet in rounds.  Bake for 8-10 minutes, immediately move to cooling rack.  If desired, frost underside of half the cookies and top with the other half, making sandwich cookies.
3.  For cupcakes: spoon into cupcake liners.  Bake for 15-18 minutes, cool in pan for 2 minutes before moving to cooling rack.  Frost when completely cooled.

Robyn's notes: The cupcakes are pretty dense, so feel free to drop a maraschino cherry into the center, if desired.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Chocolate Cookie Butter

You don't know what you're missing until you've tried it!

• 1/2 C milk
• 2 Tbsp butter
• 1 Tbsp sugar
• 2 tsp unsweetened Dutch-process cocoa powder
• 12oz Oreos (about 30 cookies)

1.  In a large saucepan heat and stir the milk, butter, sugar, and cocoa over medium heat until milk is warm and sugar is dissolved; cool.
2.  Place cookies in a food processor or blender; cover and process or blend until coarsely ground.  With machine running, gradually add milk mixture, stopping to scrape container as needed.

Robyn's notes: this is great over toasty bread or bagels, shortbread, pound cake, fruit, or used as frosting.  Of course, it's also fantastic just on a spoon!  You can use flavored Oreos, such as peanut butter or mint, very successfully.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Chocolate Cupcakes

Everybody deserves a chance to celebrate with cake, even if that cake has to be friendly to their allergies!  Gluten-free, dairy-free, egg-free, corn-free, vegan, this should take care of all your eaters.

• 1/2 Tbsp ground flax seeds (flaxmeal)
• 1 Tbsp + 1 tsp warm water
• 1/2 C gluten free flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/8 rounded tsp xanthan gum
• 3 Tbsp vegan butter
• 1/4 C water
• 1 Tbsp + 1 tsp cocoa powder
• 1/4 C + 2 Tbsp sugar
• 2 Tbsp dairy-free sour cream

1.  Preheat oven to 350°F.  Line four sections of full-size muffin tin with paper or silicone liners.  In a small bowl, whisk together flax and warm water, set aside.  In another small bowl, combine flour, soda, salt, and xanthan gum.  Set aside.
2.  In a medium saucepan over medium-low heat, melt butter.  Stir in water, cocoa, sugar, and sour cream.  Remove from heat.  Stir in flax-water mixture; whisk in dry ingredients until combined.
3.  Spoon into prepared pan.  Bake at 350°F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely before frosting with Allergy-Free Peppermint Frosting.

Robyn's notes: my only (minor) complaint about this recipe is that it's not quite as nice to lick the pan as it is with standard cake batter.  It doesn't taste bad--oddly it tasted a bit banana to me--it's just not as rich as the other type.  I really quite enjoyed the finished product, especially once the cupcakes were frosted.  There were no texture issues, and it was light and airy.  You may get 5 cupcakes out of this, I did, but I was using my "heart-shaped" silicone liners, which can't hold as much batter.  The finished product made in them has never once come out heart-shaped, but I needed silicone liners and these were 80% off so I chose them instead of the regular shape.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Allergy-Free Powdered Sugar

Corn-free powdered sugar, used just like store-bought, no need to adjust your recipes to use it!

• 1 C sugar
• 1 Tbsp tapioca starch

1.  Combine sugar and starch in a blender or spice grinder.  Process for 1-2 minutes, until consistency of light powdered sugar.  Store in an airtight container or zip-top bag.

Robyn's notes: this is very easy and quick.  If using a spice grinder or coffee grinder, it'll have to be done in batches, but in the blender it can all be done at once.  Watch me demonstrate this recipe on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Skillet Chocolate Chip Cookies

In my opinion, every birthday needs a sweet treat.  Today's mine, so here's something to celebrate! 

• 2 Tbsp clarified butter, melted, hot
• 1 Tbsp unsalted butter, softened
• 2 Tbsp packed brown sugar
• 2 Tbsp sugar
• 1 egg yolk
• 1/4 tsp vanilla
• 1/4 C + 3 Tbsp flour
• 1/8 tsp baking soda
• pinch salt
• 1/4 C chocolate chips

1.  Preheat oven to 375°F.  Place clarified butter in a medium bowl and stir in softened butter until completely melted.  Whisking constantly, add both sugars, egg yolk, and vanilla.  Continue whisking about 1 minute.  Set aside.
2.  In a small bowl, combine flour, soda, and salt.  Set aside.  Return to butter mixture and whisk again, about 1 minute.  Allow to rest and then whisk one more time.
3.  Stir flour mixture into butter mixture.  Fold in chocolate chips.  
4.  Press half of mixture into bottom of each mini skillet.  Smooth top.  Bake at 375°F for 12-15 minutes or until golden brown and cooked through.  Allow to cool in pans on a wire rack for 10 minutes.  Top with ice cream and serve. 

Robyn's notes: while I did enjoy this quite a bit, it will be more of a special occasion dish.  Earlier this year we made a couple recipes that called for clarified butter.  If any is left from that, go ahead and use it, otherwise just start this recipe by clarifying some butter.  It only takes a short time.  Watch me demonstrate this birthday recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Bacon Cheddar Bread

• 3 slices bacon
• 3/4 C plus 2 Tbsp unbleached all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• pinch cayenne pepper
• pinch pepper
• 2oz extra-sharp cheddar cheese, cut into 1/4-inch cubes (about 1/2 C)
• 1/4 C whole milk
• 3 Tbsp sour cream
• 1 Tbsp unsalted butter, melted and cooled, plus extra for greasing pan
• 1 large egg
• 1oz Parmesan cheese, shredded on large holes of box grater (about 1/3 C)

1.  In a cast iron skillet, cook bacon well.  Crumble and spread out to cool on paper towels.  Drain off excess bacon grease but do not wipe out or clean skillet.
2.  When bacon is completely cool and all grease is gone from it, preheat oven to 350°F.
3. Whisk flour, baking powder, salt, cayenne, and pepper together in medium bowl. Fold in cheddar, breaking up clumps, until it is coated with flour mixture. In separate bowl, whisk milk, sour cream, melted butter, and egg together until smooth. Gently fold milk mixture into flour mixture with rubber spatula until just combined (do not overmix). Batter will be heavy and thick.
4. Scrape batter into skillet and smooth top. Sprinkle remaining 3 Tbsp Parmesan cheese evenly over top of batter. Bake until golden brown and toothpick inserted into center comes out with few crumbs attached, 25-30 minutes.
5. Let bread cool in pan for 5 minutes, then turn it out onto wire rack and let cool completely before serving.

Robyn's notes: I had originally envisioned these as biscuits, but the batter was quite loose and ran together in the oven.  I cut the finished bread into four quarters along the lines where the biscuits had been dropped in.  Really good.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Cherry Garcia Bread

I made ice cream bread a few years ago, when it was making its way across the web like lightning.  It was fine, it definitely was bread, but it just wasn't very interesting.  My very first thought at the time was that it needed dark cherries.  So when I noticed that Ben & Jerry's pints were on sale recently, I decided that Cherry Garcia® would make a good experiment. 

• 1 C Cherry Garcia® ice cream, softened
• 3/4 C self-rising flour (see notes, below)

1.  Preheat oven to 350ºF.  Grease and flour a mini loaf pan.  
2.  Stir together ice cream and flour until flour is just moistened.  Do not overmix.  Spoon into prepared loaf pan.  
3.  Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for several minutes before transferring to a wire rack.

Robyn's notes: if you don't have self-rising flour on hand and don't want to buy it just for this purpose, you can make your own.  Self-rising just means the leavening is already mixed into the flour.  To make, combine 1 C all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt, then measure what the recipe calls for from the mixture.  I bake at high altitude, so this took more than 35 minutes to get properly done in the center, but closer to sea level the shorter time may work best.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Somali Xalwo

Massively popular in Somalia, I understand that xalwo (pronounced halwa) was originally for special occasions only--weddings and greater Eid, for example--but has in the last few years become available less expensively and is now eaten far more often.

• 1/4 C butter
• 1/2 Tbsp cardamom
• 3 tsp ground nutmeg
• 1/4 C vegetable oil
• 1/4 C cornstarch
• 1 3/4 C water, divided
• orange and yellow food colouring, if desired
• 1/4 C brown sugar
• 1 1/4 C sugar

 1.  In a skillet over medium heat, melt butter and lightly brown it.  When foam subsides, turn off heat and stir in cardamom, nutmeg, and oil.  Set aside.
2.  In a small bowl, stir together cornstarch, 1/4 C water, and a drop of each food colouring (see notes, below).
3.  In a deep pot over high heat, combine sugars and 1 1/2 C water.  When this comes to a boil, carefully stir in cornstarch mixture.  Reduce heat to medium-high and cover for 2-3 minutes.
4.  Start adding the butter mixture, a spoonful about every 2 minutes, and stir well with each addition, until all butter is incorporated.
5.  Continue cooking and stirring gently until the xalwo starts releasing oil.  Use a ladle or baster to remove oil and discard.  Repeat this step, stirring and removing oil, until the xalwo comes together into a mass.
6.  Transfer to a bowl, carefully, and cool 30 minutes before cutting and serving.

Robyn's notes: This was ok, but I had a weird experience with the flavour.  The candy didn't seem to smell like anything at all, but once I put it in my mouth it felt more like I was smelling spices than tasting them.  That was sort of off-putting, so I can't go above 3 stars.  I didn't use food colouring, I went traditional in that respect and used saffron.  For instructions on doing so, watch the video linked below.  Gotta be patient with step 5.  I was so worried that I would overcook and crystallize the whole batch that I thought no oil was being released.  I kept turning the heat down and then inching it back up because of that worry.  In the end I could have just cooked it merrily along, the oil did release at the end, though it wasn't easy to scoop out.  Once cooled, I found it easiest to cut with a pizza cutter.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Syrian-Style Falafel

This is a shortened, at-home version, which takes advantage of canned chickpeas.  The true traditional falafel wouldn't stoop to such a convenience food.  Remember not to discard the rest of the chickpeas, there are other recipes here on the site that use the other half can, and the liquid they're canned in--aquafaba--is a great vegan egg replacement in things like meringue, mayonnaise, and some frostings.

• 1/2 can chickpeas, drained
• 1/4 C chopped onion
• 1 Tbsp finely chopped fresh parsley
• 2 cloves garlic
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp baking soda
• 2-3 Tbsp flour
• olive oil

1.   Combine chickpeas, onion, parsley, garlic, salt, cumin, and coriander in food processor bowl.  Pulse until blended but not pureed.
2.  Add baking soda and 2 Tbsp of flour, and pulse.  The dough should form a ball but not stick to your hands.  Pulse in additional flour if necessary.  Turn into a bowl and refrigerate, covered, for 2-3 hours. 
3.  Form into walnut-size balls and flatten gently.  Heat oil in a deep skillet over medium-high heat and fry for 1-2 minutes per side, or until golden brown.  Drain on paper towels. 

Robyn's notes: I folded these into flatbread, with sliced tomato and cucumber, and some Tahini Dipping Sauce.  The baking soda is used because I use canned chickpeas.  Without it, the finished product would be mushy and unpleasant.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Marbled Mint Brownies

With a handful of ingredients and one quick trick, a delicious dessert for any romantic occasion, effortlessly!

• 1/4 C butter, cubed
• 1 oz unsweetened chocolate
• 1 egg
• 3/4 tsp vanilla
• 1/2 C sugar
• 1/4 C flour
• 2 Tbsp chocolate chips (optional)
• 2/3 C Andes brand Peppermint Crunch baking chips

1.  In a small saucepan, melt butter and chocolate over low heat, stirring until smooth.  Remove from the heat; cool.
2.  Preheat oven to 350°F.  Beat egg and vanilla into cooled chocolate mixture.  Combine sugar and flour; stir to combine.  Fold in chocolate chips, if using.
3.  Spread into a 8"x4" loaf pan lined with parchment paper.  Bake at 350°F for 25-27 minutes or until a toothpick inserted near the center comes out clean, rotating pan halfway through baking time.
4.  Remove from oven and place on a wire rack to cool.  Immediately sprinkle mint chips over surface of hot brownies, and allow to stand for 5 minutes.  Once chips have melted onto brownies, use a knife or metal spatula to gently swirl together melted mint chips to cover the entire surface of brownies.  Cool 2 hours or until slightly set.  Do not cool in refrigerator.

Robyn's notes: this is a take-off of brownies my mom made when I was growing up.  She used Camp Fire mint patties (Brown & Hailey brand), but it's hard to get those anymore, so I experimented with various mint toppings until I found one that works.  If the Peppermint Crunch chips aren't available, Andes brand Creme de Menthe baking chips work just as well, and if even those can't be found, chopping up some Andes mints will do in a pinch.  If you have heart-shaped cookie cutters that can make a nice presentation for the holiday.  Watch me demonstrate this recipe on youtube!.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Slow-Cooker Gooey Brownie Cake

Ok, so it doesn't look great in a photograph.  But it tastes fabulous! 

• 4 Tbsp butter, melted
• 1/2 C sugar
• 3 Tbsp + 1 1/2 tsp cocoa powder
• 1 Tbsp + 1 1/4 tsp flour
• 1 egg, lightly beaten
• 1/4 tsp vanilla
• dash salt
• 2 Tbsp + 2 tsp chocolate chips

1.  Line insert of 1 1/2 quart slow cooker with foil, then lightly grease foil.
2.  Whisk together melted butter, sugar, cocoa powder, flour, egg, vanilla, and salt in a medium bowl.  Fold in chocolate chips. Scrape batter into prepared insert in even layer.
3.  Cover and cook on LOW for 3.5 hours or HIGH for 2 hours.  Cake should be set around edges and gooey in center.

Robyn's notes: ok, it tasted quite good, but it wasn't the consistency I was hoping for.  I had a hard time getting it to set fully, and the lining seems unnecessary.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Maple Baked Apple

A lightning-quick dessert for times when you're on your own and want something with just the right amount of sweet.

• 2 tsp maple syrup
• 1 tsp brown sugar
• 1 tsp chopped walnuts
• 1 tsp raisins, dried cranberries, or dried currants
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 medium tart apple

 1.  In a small bowl, combine first six ingredients.  Core apple and peel the top third.  Place in a small microwave-safe dish.  Fill apple with walnut mixture.  Microwave, uncovered, on high for 3-4 minutes or until apple is tender.  Serve warm.

 Robyn's notes: I used a Jonagold apple--they're good for baking because they hold their shape well.  This was really quite good, except that I can't eat a couple of the ingredients.  Watch me demonstrate this recipe--and how to core an apple without a corer--on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chocolate Drizzled Shortbread

These can look quite fancy without taking much work, and shortbread goes well with a lot of different meals. 

• 1/2 C butter, softened
• 1/2 C powdered sugar
• 1 tsp vanilla
• 1 C flour
• 1/4 tsp salt
• 1/4 chocolate chips
• 1/4 tsp shortening

1.  Preheat oven to 350°F.  In a small mixing bowl, cream butter and sugar.  Beat in vanilla; mix well.  Combine flour and salt; gradually add to creamed mixture and mix well. 
2.  Shape into 1 inch balls.  Place 2 inches apart on ungreased baking sheet; flatten slightly with a glass dipped in sugar.  Bake at 350°F for 10-12 minutes or until edges are golden brown.  Immediately remove to wire racks to cool. 
3.  For drizzle, in a heavy saucepan or microwave, melt the chips and shortening, stir until smooth.  Remove from heat.  Drizzle over cookies. 
Yield: about 18 cookies

Robyn's notes: Good when you want cookies but have run out of eggs or granulated sugar.  This went quickly, though the drizzle required fast work because I had to do it while the chocolate was still very hot.  I really like the dough for these!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Crackle Cookies

Quick to make and nice to see on the plate, they won't leave you with dozens of cookies to finish later. 

• 1/2 C sugar
• 1 egg
• 2 Tbsp vegetable oil
• 1 square (1 oz) unsweetened chocolate, melted and cooled
• 1/2 tsp vanilla
• 1/2 C flour
• 1/2 to 3/4 tsp baking powder
• 1/8 tsp salt
• powdered sugar

1.  In a mixing bowl, combine the sugar, egg, oil, chocolate, and vanilla; mix well.  Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well.  Refrigerate dough for at least 2 hours.
2.  Preheat oven to 350°F.  With sugared hands, shape dough into 1-inch balls.  Roll in powdered sugar.  Place 2 inches apart on greased baking sheets.  Bake at 350°F for 10-12 minutes or until set.  Remove to a wire rack to cool.
Yield: about 18 cookies.

Robyn's notes: I took these and another batch of cookies to a potluck lunch and they seemed to go pretty well, but I found them a bit dry so I'm only giving them 3 stars.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

S'mores Bread

As the warm summer days give way to chill autumn nights, this is a great bread for holding onto those campfire moments just a little longer.

• 3 Tbsp butter, softened
• 1/4 C brown sugar
• 4 tsp sugar
• 1 egg
• 1/3 C sour cream
• 2/3 C flour
• 1/2 C graham cracker crumbs
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1/8 tsp baking soda
• 3 Tbsp milk
• 1/3 C milk chocolate chips
• 6 Tbsp marshmallow creme

1.   Preheat oven to 400°F.  In a small mixing bowl, cream butter and sugars.  Add egg; beat well.  Stir in sour cream.  Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon, and baking soda; add to creamed mixture alternately with milk just until moistened.  Fold in chocolate chips.  Add marshmallow creme to mixture, and swirl through gently without combining (the marshmallow creme should remain visible).
2.  Grease a mini loaf pan.  Fill two-thirds full with batter.  Bake at 400°F for 35-40 minutes, or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm. 

 Robyn's notes: I had some difficulties with the marshmallow creme, because it expands as it bakes, which caused some overflow.  If the creme is stirred into the batter too much, it will disappear in the finished bread, which will still taste good but won't taste like a S'more.  If the marshmallow overflows there won't be enough remaining in the bread for that flavor.  So it's a balancing act.  It can be hard to test for doneness, as a toothpick has to be inserted where there are no chocolate chips or marshmallow ribbons to get an accurate read, it may be necessary to poke in several places.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often