Puffy Apple Pancake... you know you want it!

 I woke up Sunday morning wanting something warm and hearty for breakfast. This doesn't happen to me very often, but typically it strikes when the weather is cooling down and I'm craving some comfort food. I didn't feel like slaving in the kitchen before I'd had time to wake up, so I flipped open one of my beginner cookbooks and found this recipe for Puffy Apple Pancake. It sounded intriguing, I had all the ingredients, and best of all it sounded easy! I was sold.

Julie Van Rosendaal, author of Starting Out had this to say about the recipe:

"This spectacular looking pancake is similar to a big Yorkshire pudding or popover - baked in the oven, with or without sauteed fruit, it rises up all puffed and crunchy around the edges. Although it's traditionally made with apples, a puffy pancake is also perfect made with pears, bananas, peaches, berries, or plums. Sturdier fruits can be sauteed first and baked right into the pancake or set aside to be served atop. Fragile fruits like berries or bananas are better served in the hollow of the finished pancake, which rises even more dramatically when the batter is baked alone."

Intrigued yet? Thought so. Hungry? I knew it! Here's the recipe:

 Puffy Apple Pancake
Recipe adapted from Starting Out

Ingredients:

• 2 apples
• 1 tbsp butter
• 2 tbsp sugar
• 1/4 tsp cinnamon
• 3 large eggs
• 3/4 cup all purpose flour
• 3/4 cup milk
• maple syrup for serving (optional)

Method:

1. Preheat oven to 450F.
2. Peel, core and slice the apples. In a large skillet, saute the apples in nbutter over medium heat for a minute or two. Sprinkle with sugar and cinnamon and cook until they start to turn golden. Remove from heat.
3. Whisk together the eggs, flour, and milk. Don't worry if there are some lumps left. It will still taste good! Pour apples into greased pie plate, then pour the batter over top.
4. Bake in preheated oven for 20-25 minutes, until the pancake is puffed and golden. Cut into wedges and serve drizzled with maple syrup. Serves 2-4 people (mine served 3 people perfectly).

I hope you enjoy this one friends! It is the perfect autumn weekend breakfast.

Happy Baking my Friends!

Caramel Apple Cheesecake

Alright, let me just start this post off with a little disclaimer: This is another Bobby Flay Throwdown recipe, so that means it requires a lot of ingredients, lots of time, and a whole lot of effort. This is another all-out recipe... but the time it takes to make all the components from scratch is well worth it! This cheesecake is so light and fluffy and decadently rich. A little bit goes a long way and this cheesecake will feed a lot of people. So if you're up for a culinary challenge, get on board with this recipe and make a plan to make it for your next dinner party. I made it for our Superbowl party in February and it was well received by all our guests. :)

Be sure to read the entire recipe before starting out and plan out your timeline accordingly. I say this because I didn't do that and it ended up with me almost pulling an all-nighter to finish this cheesecake before our Superbowl party the next day!!!

This recipe is from one of my most recent cookbook additions - Bobby Flay's Throwdown. There are three components to this recipe including the cheesecake, the apples and the apple-caramel sauce. Make them in the order specified below for best results.

Cheesecake

Ingredients:

• cooking spray


• 8 whole graham crackers


• 1 cup lightly toasted walnuts, coarsely chopped


• 2 tbsp light brown sugar


• 5 tbsp unsalted butter, melted


• 1/2 cup plus 2 tbsp granulated sugar


• 1 tbsp grated orange zest


• 3 (8-oz) packages cream cheese, at room temperature


• 1/2 cup plus 2 tbp finely packed light muscovado sugar (brown sugar works too)


• 4 large eggs, at room temperature


• 1 large vanilla bean, seeds scraped out, seeds and pods reserved


• 1 tsp pure vanilla extract


• 1/2 tsp fine salt


• 1/2 cup heavy cream

Method:

1. To make the cheesecake, preheat the oven to 350F. Spray the bottom and sides of a 9-inch springform pan with cooking spray.


2. Combine the graham crackers, 1/2 cup of the walnuts, and the brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until themixture just comes together. Pat the mixture evenly into the prepared pan, place it on a baking sheet, and bake in the oven until light golden brown and just set, about 8 minutes. Cool completely on a wire rack.


3. Combine 1/4 cup of the granulated sugar and the orange zest in a food processor and process until combined.


4. Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment, and beat until light and fluffy, 3-4 minutes. Add the orange sugar, remaining 1/4 cup plus 2 tbsp of granualted sugar, and the muscovado sugar, and beat until sugar is incorporated and the mixture is light and fluffy. Add the eggs one at a time, and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds (save the pod for the apples), vanilla extract and salt and beat until combined. Add the heavy cream and mix until just combined.


5. Scrape the mixture into the cooled crust. Set the springform pan on a large piece of heavy duty aluminum foil, and fold the foil up the sides to surround it. Set the pan in a large roasting pan. Pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake until the edges of the cake are slightly puffed and set and the center still jiggles, about 55 minutes.


6. Turn off the heat, prop the oven door open with a wooden spoon, and leave the cheesecake in the water bath in the oven for 1 hour.


7. Remove the springform pan from the water bath, place it on a wire rack, and cool to room temperature, 2 hours. Then cover the pan and refrigerate until the cheesecake is chilled through, at least 4 hours and up to 24 hours.

Apples

Ingredients:

• 2 cups apple juice


• 1/4 cup granulated sugar


• 1 tbsp unsalted butter, cold


• 3 granny smith apples, peeled, cored and thinly sliced


• 3 fuji apples, peeled, cored, and thinly sliced


• 1/4 cup calvados or other apple brandy


• 1/2 cup creme fraiche

Method:

1. Bring the apple juice, sugar and the reserved vanilla bean pod to a boil in a large saute pan over high heat. Cook until slightly thickened and reduced to 1/2 cup, 10 minutes. Remove the vanilla bean pod and discard.


2. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly carmelized and soft, 8-10 minutes. Add the calvados and simmer until reduced by half. Transfer the apples to a plate and let cool slightly.


3. To serve, remove the foil and sides from the springform pan. Spread the creme fraiche over the cheesecake. Top with the warm apple topping, drizzle liberally with the caramel sauce, and sprinkle with the remaining 1/2 cup chopped walnuts. Serve additional caramel sauce on the side.

Apple-Caramel Sauce

Ingredients:

• 1 1/2 cups granulated sugar


• 3/4 cup heavy cream, hot


• pinch of fine salt


• 3 tbsp calvados or other apple brandy


• 1/2 tsp pure vanilla extract

Method:

1. Combine the sugar and 1/2 cup water in a medium saucepan and bring to a boil over high heat. Cook, swirling the pot occasionally to even out the colour, until amber, 10-12 minutes.


2. Slowly add the heavy cream and salt to the caramel. Whisk until smooth. Remove from teh heat, and stir in te calvados and vanilla extract. Serve warm.

If you decide to try out this recipe, I would recommend halfing the recipe for the apples and the apple-caramel sauce. Otherwise you'll be stuck with lots of leftover apples and caramel sauce and no more cheesecake to eat them with!! I loved this recipe, the quality of the cheesecake was absolutely spectacular and the addition of the creme fraiche on top of the cheesecake really helped to counter the sweetness of the cheesecake and the caramel sauce. I hope you get a chance to try out this recipe and that you enjoy it as much as we did. Happy Baking my Friends!

On the First Day of Christmas... Warm Mulled Cider

Welcome to the first day of Christmas on my blog! We'll start off with a Christmassy drink - warm mulled cider. The recipe is courtesy of Chef Michael Smith and it is really good! A little on the sweeter side though - I'm posting the recipe with reduced sugar so that it is not quite so sweet, but you can make it however sweet you like!

I'm sure most of you have started decorating for Christmas and likely started on your Christmas shopping too! I'm trying to avoid as much of that as possible! I find Christmas to be very distracting and all-encompassing and right now I have to focus on writing my exam on December 17th. Sooooo Christmas doesn't really officially start for me until then! I did sneak out front to put my wreath up yesterday evening though while on a "study-break"!! So you can imagine that I'm a little bit excited to be testing a few Christmassy recipes when I really don't get to acknowledge the holiday season yet! :)

Warm Mulled Cider
Recipe Adapted from Chef Michael Smith's Chef at Home

Ingredients:

• 1/2 cup of sugar
• 1 cup of water
• 8 cups fresh apple cider
• 1 orange
• handful of cloves
• a few cinnamon sticks
• several bay leaves
• branch or two of fresh rosemary
• splash of vanilla extract
• bottle of great chardonnay

Method:

1. Place sugar in a tight pile in the centre of a large saucepot - large enough to hold the cider and the wine. Pour the water around it and begin heating the works over high heat. Don't stir or shake the pot! The sugar mixture will quickly form a syrup and come to a boil. Continue simmering as the water boils away. When the syrup begins to brown around the edges, swirl it gently until the resulting caramel turns a beautiful golden brown.
2. Working quickly, and carefully, add the cider to shock the caramel and prevent it from further browning. It will spatter, so e careful. Bring entire mixture to a simmer.
3. Pierce the orange skil with the cloves, forming an even pattern, then add to the cider. Add cinnamon, bay leaves, rosemary and vanilla. Continue simmering for another 30 minutes or so, until the cider reduces by a third.
4. Add the wine and bring the mixture back to a simmer. Serve immediately in a festive mug. Garnish each serving with a fresh rosemary sprig and a cinnamon stick.

Definitely a yummy and festive drink! I hope you have enjoyed the first day of Christmas here on my blog! Stay tuned as we progress through the 12 days of Christmas and through a delicious and festive holiday menu! Coming up next are some great starters to serve to your guests while you're putting dinner together.

Cheers!

Meal in a Muffin

Looking for a muffin that will actually fill you up? I was when I stumbled across this recipe in one of my favorite cookbooks - The Girl Can't Cook by Cinda Chavich. This muffin is dense, heavy and packed full of energy and nutrients that will power you through all the way to lunch! They have great flavour and lots of texture. This muffin is low in fat, high in fiber and definitely stands up to being tossed in your bag when you're rushing out the door to work.

I know the photos don't look all that appealing, but do try this recipe - it is worth it. And my favorite part about this recipe is that it is low in sugar and instead of adding oil, you add fat free plain yogurt - a hit of calcium and no added fat! What more can you ask for? Other than a skinny latte to go with of course!

Meal in a Muffin

Recipe from The Girl Can't Cook - p.92

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 cup chopped dates, cut into small pieces
• 3/4 cup brown sugar
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chopped pecans or slivered almonds
• 2 eggs
• 1 egg white
• 2/3 cup plain, nonfat yogurt
• 2 tsp pure vanilla extract
• 3 cups grated carrots
• 1 cup grated apple

Method:

1. Preheat oven to 350F.
2. In a large bowl, mix together the all-purpose flour, whole-wheat flour, dates, brown sugar, cinnamon, nutmeg, baking soda, salt and pecans or almonds.
3. In another bowl, whis the eggs, egg white, yogurt and vanilla together until smooth. Pour into the dry ingredients and stir with a fork until just barely combines. Fold in grated carrots and apple.
4. Grease a muffin tin or line it with paper cups. Spoon batter into cups - they should be about 3/4 full. Bake 40-45 minutes, until tops are firm and skewer inserted into center of muffin comes out clean. Makes about 18 muffins.

One tip for you - if you buy whole dates, they can be difficult to chop - they're so sticky! Use your kitchen shears to chop them into manageable bits. :) This is such a great recipe to make on Sunday evening - the muffins will last you for breakfast all week if you keep them in the freezer. Just pop a couple out of the freezer into a baggie in the morning on your way out the door. By the time you're ready to eat your breakfast at the office, they'll be thawed out for you to enjoy.

Happy Baking my Friends!!