Cheddar Maple Apple Pie

I tend to like a little cheese with my apples.  Not all the time, but there it definitely appeals to me.  Add a little bit of cinnamon sugar with it and you have a winner.  I used to buy apple cinnamon cheddar cheese at a grocery store near where I used to live.  So delicious.  I thought about that cheese the entire time I was making this pie.  Tart apples are mixed with cinnamon and sugar, maple syrup and white cheddar cheese.  It was absolutely delicious.  The cheese didn't stand out quite as much as I would have liked flavor wise, but the pie was delicious none the less.  Original recipe from Better Homes and Gardens.

Cheddar Maple Apple Pie

Pie Crust:

2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
8 Tablespoons shortening
12 Tablepsoons (1 1/2 sticks) cold butter
6-8 Tablespoons ice cold water

Filling:

1/2 cup granulated sugar

4 Tablespoons all purpose flour

1 teaspoon cinnamon

1/4 teaspoon salt

7 medium granny smith apples, peeled, cored, and sliced

6 ounces (about 1 1/2 cups) shredded white cheddar cheese

1/4 cup maple syrup

Extra maple syrup for drizzling (if desired)

For the pie crust, combine the flour, sugar and salt in a large bowl.  Cut in the shortening and butter using a pastry blender or a fork, until it resembles coarse crumbs.  Sprinkle 6 tablespoons of the water over the flour mixture and toss, pressing together slightly until the dough comes together, adding the remaining water if necessary.  Divide the dough in half and form 2 disks.  Wrap in plastic wrap and chill for about one hour, or make the pie crust ahead of time and refrigerate overnight.

When ready to make the pie, preheat the oven to 375F.  

Roll out one disk of pie dough large enough to fit a 9 inch pie plate.  Place the rolled dough into the pie plate.  Set aside.

In a large bowl, stir together the sugar, flour, cinnamon, and salt.  Add the apples and toss to coat evenly.  Add the shredded cheese and maple syrup and toss until evenly distributed.  Transfer the apple mixture to the pastry lined pie plate.  Roll out the second disk of pie dough and place on top of the apples.  Trim the pastry, roll the two pieces of pastry under, and crimp the edges of the crust.  Cut several slits in the top of the pie for the steam to vent.

Bake the pie in the preheated oven for 40 minutes.  Place a piece of tin foil loosely over the pie, and continue baking for about 30 minutes more, or until the filling is bubbling in the center of the pie (not just the edges, or the middle will not be completely done).  Remove from the oven and let cool completely before serving (I like to refrigerate mine until chilled before serving). Drizzle the pie with extra maple syrup, if desired.  Makes about 8 servings.

Enjoy!  -Cardamommy

Toasted Almond Fudge Cookies

I saw some toasted almond fudge ice cream at the grocery store the other day and started thinking cookies.  I've been conceptualizing these cookies for a while now, and I think we have a winner.  I started with a rich and fudgy cookie (I modified a Hershey's recipe), added a touch of almond extract and filled it with toasted almonds (for maximum flavor) and chocolate chunks.  The almond extract gives these cookies a little boost and adds a great flavor.


Toasted Almond Fudge Cookies

2/3 cup shortening
1 1/2 cups brown sugar, packed
1 Tablespoon light corn syrup
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
1/4 cup cocoa powder
2 Tablespoons dark cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup almonds, chopped
1 cup chocolate chunks

Preheat the oven to 375F.  Place the chopped almonds in a shallow baking pan and place in the oven for 10 to 12 minutes, or until golden brown and fragrant, stirring every 4 to 5 minutes.  Remove toasted almonds from the oven and let cool completely in the pan.

In a medium bowl, cream together the shortening, brown sugar, and corn syrup until smooth.  Beat in the eggs, one at a time, followed by the vanilla and almond extract.  Add the flour, cocoa powder, dark cocoa powder, salt, and baking soda, and beat until just incorporated.  Stir in the toasted almonds and chocolate chunks until evenly distributed.  

Scoop the dough by 2 tablespoonfuls and place on a parchment lined baking sheet.  Bake the cookies for about 10 to 11 minutes.  Remove cookies from the oven.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Small Batch No Name Chocolate Chip Cookies

The No Name Chocolate Chip Cookie is one of my top two absolute favorite chocolate chip cookie recipes.  There's only one problem, though.  I can't divide the recipe easily if I ever wanted to make just a smaller batch.  This has always been a problem, so whenever I need a smaller batch of cookies, I just use a different one (like this one) and cut it in half.  So, I finally just sat down and figured it out.  This recipe is 1/3 of the original, and makes about 15 cookies.

Small Batch No Name Chocolate Chip Cookies

1/3 cup butter, room temperature
3 Tablespoons shortening
1/3 + 1/4 cup packed brown sugar
1/4 cup granulated sugar
1 eggs
1/2 teaspoon vanilla extract
2/3 cup all purpose flour
1/3 + 1/4 cup bread flour
3/4 teaspoons baking soda
1/4 teaspoon salt
2/3 cups semi sweet chocolate chips
1/3 cup milk chocolate chips
1/3 cup toffee bits
1/4 cup chopped pecans

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

With a stand mixer (you can use a hand mixer, but it will get quite a workout towards the end, so be careful not to burn it out!) cream together the butter, shortening, sugar, and brown sugar until light and fluffy.  Beat in the eggs, one at a time, then beat in the vanilla.  Add the all purpose flour, bread flour, baking soda, and salt, and beat until just combined.  With the mixer on low, beat in the semi sweet chips, milk chocolate chips, toffee bits, and pecans.  

Use a cookie scoop (about 2 tablespoon) to scoop the dough into balls.  Take each ball in your hands and pull it apart into two equal parts.  Rotate the two pieces of dough 90 degrees so that the jagged surfaces are facing up, then squish the dough ball back together, preserving the new jagged top.  Place the dough on the prepared baking sheet and bake for 11-12 minutes, or until the edges are lightly browned and the center is just set.  Remove cookies from the oven and let cool for several minutes on the baking sheet.  Transfer the cookies to a cooling rack to cool completely.  Makes about 15 cookies.

Enjoy!  -Cardamommy

Candy Cane Crunch Mint Chocolate Chip Cookies

So why, you may ask, am I posting a minty candy caney recipe in February?  Because I, without fail, have some sort of Christmas candy leftovers (usually in the form of candy canes) that I can no longer stand to have staring me down from the cabinet every time I open it.  This year, I had leftover mint chocolate chips and mint chocolate candy canes.  What a perfect way to use both (I'm lucky the flavors matched...)!  These cookies are deliciously minty with the perfect touch of chocolate and crunch from the candy canes.  

Candy Cane Crunch Mint Chocolate Chip Cookies

2/3 cup (10 2/3 Tablespoons) butter, room temperature
2/3 cup (10 2/3 Tablespoons) shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract

2 cups all purpose flour
1 cup bread flour1 teaspoon baking soda
1 teaspoon salt
2 cups mint chocolate chips
1/2 cup (about 6 full size candy canes) crushed chocolate mint candy canes
Preheat the oven to 375F.  Line a baking sheet with parchment paper, set aside.

Cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy.  Beat in the eggs and vanilla until combined, scraping down the sides of the bowl if necessary. Add the flour, bread flour, baking soda, and salt, and beat until just combined.  Add the chocolate chips and crushed candy canes and beat on low until evenly distributed.

Using a 2 Tablespoon cookie scoop, scoop the dough into balls and place on the prepared baking sheet, about 2 inches apart.  Bake in the preheated oven for 10 to 12 minutes, or until golden brown on the edges and just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 30 cookies.

Enjoy!  -Cardamommy

Sugar Cookie Bars with Chocolate Frosting

It's Art Mom time again, and I have to wow my little fans with my baking abilities because they are definitely not wowed by my artistic abilities.  Since it is super close to Valentine's Day, I decided to make some heart shaped sugar cookie bars, just to make my life a little easier.  These are very quick and easy with a perfectly delightful chocolate frosting that sets up well and is not too gooey for those little fingers.  I found this frosting recipe on ourbestbites.com, and I am totally loving it.  It is exactly what I was picturing in my head to go on top of these cookie bars!  You can cut these bars into shapes, if you want (they don't have to be hearts, adapt for whatever holiday or occasion you need them for!), or just cut them into squares.  Either way, they will be an absolute hit.  My Hungry Puppies (and my husband) totally approved.  Lots of thumbs up!

Sugar Cookie Bars with Chocolate Frosting

Sugar Cookie  Bars:
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
2 eggs
2 Tablespoons sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
5 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt

Chocolate Frosting:
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon salt
5 Tablespoons butter, room temperature
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat the oven to 350F.  Grease a 13x18 inch baking pan or 2 9x13 inch pans.

For the cookie bars, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the sour cream until blended.  Beat in the vanilla extract and almond extract.  Add the flour, baking powder, and salt, and beat on low just until blended.  

Using your hands, press the dough into the prepared pan (or divide equally between the two 9x13 pans), and bake for about 15 minutes, or until the edges of the cookie bars are golden brown and the center is set.  Remove cookie bars from the oven and let cool for about 5 minutes before frosting.

When the cookie bars are finished baking, prepare the frosting (these need to be frosted warm!).  Combine the powdered sugar, cocoa powder, and salt.  Add the butter, boiling water, and vanilla extract and beat until smooth and shiny.  Spread the frosting evenly over the warm cookie bars.  Immediately sprinkle with sprinkles, if desired (or the frosting will set up and the sprinkles won't stick).  Let cookie bars cool before cutting.  Makes about 30 heart shaped cookie bars, but will make more if you just cut them into bars.

Enjoy!  -Cardamommy

Hot Fudge Chocolate Sour Cream Cake

I haven't made a seriously chocolate cake in a long time, and I am so excited about this one!  This cake has been a long time in the making.  This is the third or fourth time that I have made the cake, and the first time that it has been a success.  I love this chocolate cake recipe so much that I just couldn't give it up!  I originally put the cake in a bundt pan, and I had a chocolate lava flow all over my oven.  Yikes.  Then I cut the recipe by 1/4, and it didn't overflow, but then it also didn't come out of the pan.  This time, I put the reduced recipe in  2 9 inch cake pans and slathered it with hot fudge and frosting.  Total success.  Moral of the story?  Never give up when chocolate is involved.  Here's to perseverance! Original frosting recipe found here.

Hot Fudge Chocolate Sour Cream Cake

Chocolate Sour Cream Cake:
3/4 cup cocoa powder
1 cup semi sweet chocolate chips
3/4 cup boiling water
1 3/4 cup all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup (2 sticks, 16 Tablespoons) butter, room temperature
2 cups brown sugar
4 eggs
1 Tablespoon vanilla extract
1 1/4 cups sour cream
1 1/4 cup milk chocolate chips

Hot Fudge Frosting:
1/2 cup (1 stick) butter, room temperature
1/4 cup shortening
1/3 cup cocoa powder (use dark cocoa powder if you have it, I would have but I ran out!)
2 cups powdered sugar
1 Tablespoon milk
1 cup hot fudge sauce (I used room temperature sauce from a jar)
1 teaspoon vanilla extract
3/4 cup hot fudge sauce

Preheat the oven to 350F.  Lightly grease 2 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly grease the parchment.  Set aside.

For the cake, place the cocoa powder and semi sweet chocolate chips in a medium bowl.  Pour the boiling water over the chocolate and stir until melted and smooth.  Set aside.  In a separate bowl whisk together the flour, baking soda, and salt.  Set aside.  In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the vanilla, scraping down the sides of the bowl if necessary.  Beat the mixture until well blended.  On low speed, beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream.  Repeat with another 1/3 of the flour and the remaining sour cream, finishing with the last of the flour.  Beat just until blended.  Add the chocolate mixture and beat on low until incorporated.  Stir in the chocolate chips. 

Divide the batter evenly between the two prepared pans and smooth the tops.  Place the cakes in the oven and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove the cakes from the oven and place on a cooling rack to cool for about 10 minutes.  Run a knife around the edge of the cakes to loosen from the pans, then carefully turn the cakes out of the pans and let cool completely on a cooling rack.

For the hot fudge frosting, beat the butter and shortening together until smooth.  Add the cocoa powder and powdered sugar, and beat until combined.  Add the milk and beat until incorporated.  Add the hot fudge sauce and vanilla extract and beat until the frosting is light and fluffy.

To assemble the cake, place one cake layer on a cake plate.  Spread the 3/4 cup of hot fudge sauce over the top of the cake.  Spread about 3/4 to 1 cup of frosting over the hot fudge.  Place the second cake layer on top, and frost the top and sides with the remaining hot fudge frosting.  Decorate with chocolate stars, if desired.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Peanut Butter and Honey Pie

I found this recipe the other day and was immediately intrigued.  I knew that I had to make this pie, but it had to have peanut butter in it too.  I'm not a huge peanut butter fan.  Kind of a take or leave it type thing, and only creamy peanut butter.  That being said, I do have a sort of special weakness for peanut butter and honey together.  I made some peanut butter and honey cookies one time, and absolutely fell in love with the cookie dough (unfortunately they weren't as good when I baked them...).  So, I made the pie with a few changes, and I am loving it!

Peanut Butter and Honey Pie

Pie Dough:
1 1/4 cups all purpose flour
1 Tablespoon granulated sugar
1/2 teaspoon salt
3 Tablespoons vegetable shortening
4 Tablespoons cold butter
4 to 6 Tablespoons ice cold water

Peanut Butter and Honey Filling:
1/2 cup peanut butter, melted
1/2 cup butter, melted
3/4 cup granulated sugar
2 Tablespoons white cornmeal (if you don't have white, you can use yellow)
1/4 teaspoon salt
3/4 cup good quality honey (I use a delicious raw local honey)
3 eggs
1/2 cup milk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

Preheat the oven to 350F.  

For the pie dough, mix together the flour, sugar, and salt.  Cut in the shortening and butter with a fork or pastry blender until pea size crumbs form.  Add the cold water, one tablespoon at a time, tossing the mixture together after each addition, until the dough starts to come together.  Form the dough into a disk, and chill for about 1 hour.  After the dough has chilled, place it on a floured surface and roll it out large enough to fit a 9 inch pie plate.  Transfer dough to the pie plate.

Four the Peanut Butter and Honey filling, pour the melted peanut butter into the prepared pie crust, and smooth evenly along the bottom of the crust.  Place in the refrigerator so the peanut butter can set up while you make the honey filling.

In a large bowl, whisk together the melted butter, sugar, cornmeal, and salt until blended.  Whisk in the honey, then the eggs, one at a time.  Add the milk, vinegar, and vanilla extract, and whisk until completely incorporated.  Remove the prepared pie crust from the refrigerator, and gently and slowly pour the honey filling over the peanut butter.

Place the pie in the oven and bake for 50 to 60 minutes, or until the filling is golden brown and the middle is set, but still has a slight wobble.  Remove pie from the oven and let cool completely on a cooling rack.  Chill until ready to serve.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy

Brownie Batter Peanut Butter Cup Bars

I had planned to make a recipe the other day using peanut butter cups.  So, I made a trip to the store just to get peanut butter cups.  When I went to make the recipe, though, it just wasn't coming together in my head the way I had originally planned.  So, the question became what can I make using these peanut butter cups that I made a special trip to the store for?  This is what I came up with: Chocolate chip blondies stuffed with peanut butter cups, topped with brownie batter frosting.  Yeah, I definitely vote for plan B!  These bars are incredible!  My oldest Hungry Puppy wanted seconds (too bad I'm a mean Cardamommy and said no...), and probably would have gone for thirds as well!  

Brownie Batter Peanut Butter Cup Bars

Peanut Butter Cup Bars:
1 1/2 sticks butter, melted
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi sweet chocolate chips
9 full size Peanut Butter Cups

Brownie Batter Frosting:
1/4 cup (1/2 stick) butter, room temperature
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
1/2 cup dry brownie mix
1 Tablespoon dark cocoa powder (or substitute regular cocoa powder)
2 Tablespoons milk

Preheat the oven to 350F.  Lightly spray a 9x9 inch square pan with cooking spray.  Take a 9 inch wide piece of parchment paper (just tear a piece off from the roll that will fit inside the 9x9 inch pan one way, and overhang the sides the other way) and place inside the lightly greased pan.  The parchment paper should fit the pan perfectly one way and overhang the sides the other way (to use as handles to remove from the pan later on).  Lightly spray the parchment paper with cooking spray.  Set aside.

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.  Add the eggs and vanilla extract, and whisk until completely incorporated.  Add the flour, baking powder, and salt, and whisk until just combined.  Sir in the chocolate chips.  Pour half of the batter into the prepared pan. Evenly place the peanut butter cups on top of the batter.  Spoon the remaining batter over the peanut butter cups, and smooth the top.  

Place the pan in the oven and bake for about 30 to 35 minutes, or until the center is set and golden brown (a toothpick inserted in the center may not come out clean at this point, the bars will continue to firm up as they cool.  This will prevent them from being dry).  Remove the bars from the oven and let cool completely on a cooling rack.

For the brownie batter frosting, beat together the butter, vanilla, powdered sugar, and 1 tablespoon of the milk until smooth.  Beat in the dry brownie mix and the cocoa powder.  Add the remaining 1 tablespoon of milk, and beat until smooth.

When you are ready to frost the bars, using the parchment paper as handles, lift the bars out of the pan and set on a cutting board.  Spread the frosting over the top of the bars.  Makes 16 bars.

Enjoy! -Cardamommy