Cheese Strudel

I finally made another one of my Grandmother's recipes!  This one is a cheese strudel, and I have been wanting to make it for a really long time but was a little bit intimidated by it.  I finally tackled it this week, and honestly, it was way easier than I thought it would be.  And of course so delicious!  Thin flaky layers of dough are filled with a lemony cottage cheese and raisin mixture.  Don't be intimidated, give it a try!  

Cheese Strudel

Strudel Dough:
1/2 cup water
2 Tablespoons butter
1 Tablespoon granulated sugar
2 cups all purpose flour
1 egg
1 egg white (reserve the yolk to use in the filling)

Cheese Filling:
1 1/2 pounds dry cottage cheese
1 egg
1 egg yolk (reserved from making the dough)
1/2 cup granulated sugar
1 teaspoon vanilla
grated peel from 1/2 lemon
1/2 cup raisins
3/4 cup butter, melted

Heat water and butter with sugar only long enough to melt the butter.  Set aside to cool.  Pile a mound of flour on a board and make a well in the center.  Drop unbeaten egg and extra egg white in the well.  With your fingertips work the egg into part of the flour until you have a smooth, sticky paste.  Add the cool water mixture gradually and continue stirring until all the flour is worked in.  Dough is smooth and sticky at this point. 

Now pretend you're bouncing a ball.  Slap the dough with the palm of your hand vigorously, stretching it up from the board and slapping it down on the board.  Do this about 100 times or until the dough no longer sticks to hands or board.  Shape dough into a smooth ball, brush with melted butter and cover with an inverted hot bowl for about 20 minutes.  While the strudel dough rests, prepare the cheese filling.

For the filling, work cottage cheese through a ricer or a sieve.  Mix remaining ingredients in with the cheese thoroughly (Instead of using a ricer, I just put the cottage cheese and remaining ingredients except the raisins in the food processor and processed it until the curds were a finer texture).  Set aside while you finish preparing the dough.

Spread a clean cloth over a large table - your kitchen table is fine.  Sprinkle the cloth with a generous coating of flour and put the ball of dough in the center.  Roll in a large circle as evenly as possible.  Put the rolling pin away and in a gentle hand over hand motion work from the center and stretch to the outer edge.  Be careful not to tear the dough for it cannot be mended.  keep moving around the table, stretching the dough until it hangs over the table and is as thins as tissue paper.  Trim off thick uneven edges with scissors to make a neat rectangle.

Preheat the oven to 400F.  Grease a large shallow baking pan or tray, one with a raised edge.  Brush the dough with half the melted butter.  Spread the cheese filling over half of the lengthwise surface of the dough.  Roll the dough lengthwise, starting with the cheese covered side and rolling toward the empty edge.  Tuck in ends of roll neatly.  Place on pan and shape into a big horseshoe, or circle.  Brush with melted butter and bake 10 minutes.  Turn oven down to 350F and bake 30 to 35 minutes longer, brushing with melted butter every 10 to 15 minutes.  Sprinkle with confectioners sugar and serve hot, warm, or cold.  Serves up to 12.

Enjoy!  -Cardamommy

Irish Soda Bread with Cheddar and Currants

So I realize that St. Patrick's day was yesterday.  Which means this post is a day late perhaps.  However, I am not the person who has their holiday recipes posted a week in advance.  I usually make my holiday recipe on that holiday, which means I deliver to you post holiday recipes.  Here's the cool thing, I think, you can make Irish soda bread any dang time you want.  Like this weekend.  Or right now.  This Irish soda bread starts with a super traditional recipe.  No butter, no sugar, no eggs (what happened to me, right? Totally out of character).  To this basic recipe I added currants and cheddar cheese.  Oh yes, raisins and cheddar do work together.  They will make your tummy happy.

Irish Soda Bread with Cheddar and Currants

2 cups all purpose flour

2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk (about)

1 cup currants

2 cups cubed Irish Cheddar cheese

Place the currants in a bowl and add a dash of cinnamon.  Pour just enough boiling water over the currants to cover them.  Let sit for 15 to 30 minutes.

Preheat the oven to 425F.  Line a baking sheet with parchment paper.

In a large bowl stir together the flour, wheat flour, baking soda, and salt.  Drain the water from the currants. Add the cheese and drained currants to the flour mixture and toss to coat.  Pour in the buttermilk and gently work the mixture until a shaggy dough forms.  Shape the dough into a slightly flattened ball and place on a baking sheet lined with parchment paper.  Cut a large X into the top of the dough.  Bake in the preheated oven for 45 to 50 minutes, or until golden brown.  Remove from the oven and let cool slightly before slicing and serving warm.  Makes one loaf.

Enjoy!  -Cardamommy

White Cheddar Sour Cream Apple Raisin Pie

I've been planning to make an apple pie for a little while now, but I wanted it to be special.  I wanted to do something a little different, not just a plain old ordinary apple pie.  Don't get me wrong, I love plain apple pie!!! I just also really love to try new things.  For some weird reason, while I've been thinking about this pie, I've also thinking about this apple rice pudding.  I actually haven't made it in years, but I love it.  The flavor is wonderful and the raisins and cheese in it are brilliant!  I knew I wanted to do a cheddar crust with this pie, so I decided to base the rest of it on that rice pudding.  The sharp white cheddar crust is perfect with the sour cream apple raisin filling and the brown sugar crumble on top.  More white cheddar is mixed into the filling, and even more white cheddar is sprinkled on top of the crust.  A delightful blend for a delicious pie!

White Cheddar Sour Cream Apple Raisin Pie

Crust:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
14 Tablespoons cold butter 
6 Tablespoons shortening
1 cup (4 ounces) sharp white cheddar cheese, grated
6 Tablespoons cold water
1 ounce (about 1/4 cup) sharp white cheddar cheese, grated (for topping the pie)

Apple Filling:
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup sour cream
1 egg
1 teaspoon vanilla extract
3 pounds apples, peeled and sliced
1 cup raisins
3 ounces (about 3/4 cup) sharp white cheddar cheese, grated

Brown Sugar Crumble:
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1 teaspoon cinnamon
2 Tablespoons butter, melted

Preheat the oven to 425F.

For the pie crust, place the flour, sugar, and salt in a food processor (if you don't have a food processor, just use a large bowl and cut in the butter with a pastry blender), and pulse several times to blend.  Place the cold butter and the shortening over the top of the flour mixture in the food processor, and pulse 20 to 25 times, or until the mixture is crumbly.  

Pour the pie crust mixture into a large bowl and stir in the grated cheese.  Sprinkle the water over the top.  Toss and press the mixture together with a large spoon until it forms a ball.  Divide the dough in half and form into disks.  On a floured surface, roll out one half of the dough, and fit it into your pie plate.  

For the apple filling, in a large bowl, whisk together the sugar, brown sugar, flour, cinnamon, nutmeg, and salt.  Stir in the sour cream, egg, and vanilla extract until smooth.  Fold in the apples, raisins, and grated cheese.  

For the brown sugar crumble, in a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter. 

Pour the apple mixture into the prepared pastry, then sprinkle the brown sugar crumble over the apple mixture.  Roll out the remaining crust and cut it into strips.  Make a lattice crust over the top of the apple filing, then seal and crimp the edges. 

Bake for 15 minutes, then reduce oven temperature to 375 and bake for an additional 45 to 60 minutes, or until the filling is bubbling.  If the crust gets too brown, loosely cover with foil.  During the last 10 to 15 minutes of baking, sprinkle the remaining 1/4 cup of cheese over the top of the pie.  Remove the pie from the oven and let cool completely on a cooling rack.  Makes 8 servings.

Enjoy!  -Cardamommy

Dill Cottage Cheese Wheat Bread

I think I'm kind of stuck in a rut when it comes to bread baking at my house.  I usually make my same go to recipe for sandwich bread.  Which is amazing, because we love that bread! But, it is also nice to break away and do something different.  Like this!  I got this recipe from an old Kitchenaid cookbook, and it was wonderful.  So moist and flavorful, just delicious! Dill Cottage Cheese Wheat Bread

1/4 cup warm water
4 1/2 teaspoons active dry yeast
2 cups cottage cheese
1/4 cup honey
1/4 cup butter, melted
2 eggs
2 Tablespoons dried dill weed
3 teaspoons salt
1/2 teaspoon baking soda
4 1/2 cups whole wheat flour, divided

In a large bowl, combine the warm water and yeast and let sit for about 5 minutes.  Add the cottage cheese, honey, butter, eggs, dill weed, salt, baking soda, and 4 cups of the flour.  Stir together with a large spoon until the dough comes together.  Turn the dough out onto a floured surface and knead the dough until smooth and elastic, working in the remaining 1/2 cup of flour as needed.  Place the dough in a greased bowl, grease the top of the dough, then cover with plastic wrap and let rise for about 1 hour.

Grease 2 8x4 inch loaf pans.  Divide the dough in half and form each half into a loaf.  Place the shaped dough in the prepared pans.  Cover and let rise for about 45 minutes.  While the dough is rising, preheat the oven to 350F.  

Bake the bread for 30 to 40 minutes, or until golden brown (you want to make sure it is done in the center!).  Remove the bread from the oven and turn out of the pans.  Let bread cool completely on a cooling rack before slicing. Makes 2 loaves.

Enjoy!  -Cardamommy

Mascarpone Apple Pie

I have a slightly different sort of apple pie for you today.  This pie is almost no bake!  You only bake the crust, so it saves a little time and effort, and you don't have to roll any pie dough, which saves even more time and effort!  You start by pressing in an easy oatmeal crust, then sautee the sliced apples on the stove.  Layer the apple pie filling with mascarpone whipped cream and you have a winner apple pie! Recipe adapted from bhg.com

Mascarpone Apple Pie

Oatmeal Crust:
1 1/2 cups old fashioned oatmeal
3/4 cup all purpose flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted

Apple Pie Filling:
2 Tablespoons butter
1/2 cup packed brown sugar
1 Tablespoon lemon juice
1 teaspoon cinnamon
7 apples, peeled, cored, and sliced (I used granny smith, ginger gold, and honeycrisp) 
1Tablespoon all purpose flour
2 to 3 teaspoons cold water

Mascarpone Whipped Cream:
1 carton (8 ounces) mascarpone cheese
1/4 cup granulated sugar
1/2 teaspoon almond extract
1 cup whipping cream

Preheat the oven to 350F.  Lightly grease a 9 inch pie plate.  Set aside.

For the crust, in a medium bowl, combine the oatmeal, flour, brown sugar, cinnamon, and salt.  Stir in the melted butter until mixture is evenly moistened.  Press evenly on the bottom and up the sides of the prepared pie plate.  Bake in the preheated oven for 15 minutes.  Remove crust from the oven and let cool.

For the apple pie filling, melt the butter in a very large skillet or saucepan.  Add the brown sugar, lemon juice, and cinnamon and stir to combine.  Add the sliced apples and cook over medium heat for about 20 to 25 minutes until tender, stirring occasionally.  When the apples are tender, place the flour in a small bowl.  Stir enough of the water into the flour to make a thick but pourable liquid.  Scoot the apples to the edges of the skillet, leaving a well of liquid in the center.  Pour the flour/water mixture into the liquid in the skillet, stirring quickly and constantly.  Stir the apples back into the mixture.  Remove from the heat and let cool.

For the mascarpone whipped cream, place the mascarpone cheese, sugar, and almond extract in a large bowl.  Beat on low until combined.  In a separate bowl, beat the whipping cream until stiff peaks form.  Add the whipped cream to the mascarpone mixture and beat on low until blended.

To assemble the pie, place half of the apple filling into the pie crust.  Spread with half of the mascarpone whipped cream.  Place the remaining pie filling on top of the mascarpone mixture.  Spread the remaining mascarpone whipped cream on top.  Cover and refrigerate until chilled through.  Makes 8 servings.

Enjoy!  -Cardamommy

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Swiss Cheese Beer Bread

I got this bread recipe from my fabulous sister ages and ages and ages ago, and it has popped up to make an appearance now and then over the past 8 or 9 years.  This bread is totally amazing, and I pledge right now to make it way more often, because whoa.  Yum.  This cheesy beer bread is studded with chunks of gooey, melty, toasty Swiss cheese, and I just want to eat the whole thing.  Note: You may want to place a pan or something underneath the bread pans in the oven just in case the Swiss cheese chunks drip.

Beer Swiss Bread

12 ounces beer

½ cup hot water

2 Tablespoons granulated sugar

1 Tablespoon salt

2 Tablespoons butter

8 ounces processed Swiss or American cheese

4 ½ teaspoons yeast

5 cups all-purpose flour or bread flour

8 ounces Swiss cheese, cut into ¼ inch cubes

In a large saucepan, combine the beer, hot water, sugar, salt, butter, and processed cheese and heat until steaming (or microwave in a large microwaveable bowl).  Cool until warm (about 110°F).

In a large mixing bowl, combine the flour and yeast.  Pour in the warm cheese mixture and mix until combined.  Turn the dough out onto a floured surface and knead until the dough starts to smooth out.  Knead in the Swiss cheese cubes until evenly distributed and the dough is smooth and elastic.  Place the dough in a large, lightly greased bowl, and lightly grease the top of the dough.  Cover with plastic wrap and let rice about 1 hour or until double in size. 

Lightly grease 2 8x4 inch loaf pans (you can use 9x5 loaf pans, but the bread will not rise quite as high).  Punch the dough down and divide in two equal pieces.  Shape each piece of dough into about a 12x6 inch rectangle.  Cut each rectangle lengthwise into three 2-inch strips, leaving them joined at one end.  Braid the strips, then tuck the ends under and place in the prepared pans.  Place the bread in a warm place and cover with plastic wrap.  Let rise about 45 minutes, or until the dough has risen over the pan about ½ inch.

Preheat the oven to 350°F.  Bake the loaves for 30 to 45 minutes, or until golden brown and done in the center.  If the loaves brown too quickly, cover with foil.  Remove the bread from the oven and turn out of the pans onto a cooling rack.  Makes 2 loaves.

Enjoy!  -Cardamommy

Georgian Cheese Skillet Bread

I first posted this recipe about 3 1/2 years ago and totally forgot that I had posted it!  I am completely reconfiguring my recipe binder right now (which is seriously taking me a ridiculous number of hours!!!), and I was having trouble locating this recipe with a picture.  So.  Poor me...I had to make it again just so I could take a picture.  Ah, sacrifices. 

First of all, for the record, we are talking Georgia as in Russia, not Georgia as in the Peach State.  This is a King Arthur Flour recipe that I found in my mom's vast expanse of cooking literature.  In fact, when I  made this bread my mom asked me for the recipe.  She was surprised when I told her that I had gotten it from her in the first place.  

This is a fairly easy recipe and very versatile.  The dough is a simple quick bread, like a biscuit dough.  The filling is a mixture of several different cheeses and an egg.  You can vary the types of cheese that you use, add diced meat, or even increase the number of eggs in the filling to match this bread to any occasion.  My sister's brilliant idea was to make these for breakfast in the car on her long trip home.  With two hungry puppies, I am always looking for non-messy, non-crumbly (I tend to get a little freaky-outy about food in my car), kid friendly food to bring on trips in the car.  Whether in the car or for a casual lunch,  this bread will bring you back for more. Note: You can easily double the recipe, just divide the dough and filling into four instead of two, and proceed as directed.

Georgian Cheese Skillet Bread

Dough:

1 2/3 cups (7 ounces) all purpose flour

1 Tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (6 ounces) plain unsweetened yogurt

3 Tablespoons canola oil

Filling:

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

1 1/2 cups (6 ounces) shredded Swiss cheese

1 large egg

For the dough, in a large bowl combine the flour, cornstarch, baking soda, and salt.  In a small bowl, stir together the yogurt and oil.  Pour the yogurt mixture into the flour mixture, and mix together until a soft dough forms.  Divide the dough in half, form into two disks, wrap in plastic wrap and refrigerate for 1 to 2 hours.

For the filling, stir together the white cheddar and Swiss cheese with the egg, and mix until combined.  Place two sheets of plastic wrap on a work surface.  Divide the cheese mixture in half and place each half onto the plastic wrap to make two 5 inch disks.  Wrap and chill until you are ready to make the breads.

To assemble the breads, remove the dough from the refrigerator.  Roll each disk into a 10  inch circle, about 1/4 inch thick in the center, and thinner toward the outside edge.  Place one cheese disk in the center of each circle of dough, then pick up the edges of the dough and fold them over to cover the cheese.  Seal the folded edges with water.

Preheat the oven to 350F.  Heat a heavy bottomed oven safe frying pan (if you don't have an oven safe frying pan, you may transfer the bread to a baking sheet) over medium-low heat.  Lightly grease the pan, then put the bread into the pan with the sealed side up.  Cover the pan and cook over medium-low heat for 5 minutes, shaking the pan from time to time to keep the bread from sticking.  After 5 minutes, turn the bread over and cook another five minutes.  Transfer the bread to the oven (in the pan or transferred to a baking sheet), and bake for 10 minutes more. This will ensure that the dough is fully cooked in the center.  Remove from the oven, cut into quarters and serve.  Makes 2 breads, 8 servings.

Enjoy!  -Cardamommy

Ricotta Pie

I stumbled across this recipe in one of my many recipe binders.  It was one that I clipped ages ago with good intentions to try out and never did.  It looked very appealing, however, so I decided to make it right away.  I ended up changing the recipe almost completely, so it is kind of a combination of several recipes including my binder recipe and this one.  This pie turned out really wonderfully.  The texture is definitely that of ricotta, but the sweetness with the warmth of the cinnamon, the orange, raisins, and chocolate is just really good.  I don't think it is really like any other pie I've had before, and I would definitely make it again.

Ricotta Pie

2 layer 9-inch pie crust (I used this one)
24 ounces ricotta cheese
3/4 cup granulated sugar
4 eggs
1 Tablespoon vanilla extract
Grated zest of one orange
1/2 teaspoon cinnamon
3/4 cup golden raisins
1/2 cup mini semi sweet chocolate chips


Preheat the oven to 375F.  Roll out half of the pie dough and fit into a 9 inch pie plate.  Set aside.

In a large bowl, whisk together the ricotta cheese and sugar until combined.  Whisk in the eggs and vanilla until well blended.  Add the orange zest, cinnamon, raisins, and mini chocolate chips, and stir until combined.  Pour the ricotta filling into the prepared pie dough.  Set aside.

For the lattice crust, roll out the second half of the pie dough, and cut into 1 inch strips.  Lay half of the strips over the filling, about 1 inch apart.  Fold back every other strip about half way, then lay another strip across the center of the pie perpendicular to the others.  Unfold the strips over the center strip, then fold back the alternate strips and place another strip across the pie.  Repeat until the lattice completely covers the pie.

Bake the pie in the preheated oven for 45 to 60 minutes, or until the top is golden and just set.  Remove pie from the oven and let cool on a cooling rack.  Refrigerate until ready to serve.  Makes 1 9-inch pie.

Enjoy!  -Cardamommy

Lemon Curd Cheesecake

I've been in a lemon mood lately, and this cheesecake is next up.  I rarely make cheesecake.  I like it, but don't really crave it to the point where I need to have it a lot.  My oldest Hungry Puppy decided that it was definitely time for me to make a cheesecake, and we definitely owe thanks to her for that request!  This cheesecake is delicious.  It has a very subtle lemon flavor on it's own, but with the lemon curd on top it is perfection.  The lemon curd gives it that major wow factor.  This cheesecake is a little time consuming, but all in all pretty simple.  A lot of the time involved is chilling the baked cheesecake and the lemon curd.  Do yourself a springtime favor, make this cheesecake!  Original recipe from Fine Cooking.

Lemon Curd Cheesecake

For the crust:
8 ounces vanilla wafers or golden oreos (with the filling scraped out)
2 Tablespoons granulated sugar
7 Tablespoons butter, melted

Cheesecake Filling:
3 packages (8 ounces each) cream cheese, room temperature
1 cup ricotta cheese
2 Tablespoon all purpose flour
1/4 teaspoon salt
1 1/4 cups granulated sugar
2 Tablespoons fresh lemon zest
1 Tablespoon vanilla extract
4 eggs

Lemon Curd:
2 eggs
1/2 cup granulated sugar
1/2 cup fresh lemon juice (from about 2 or 3 lemons)
2 Tablespoons butter
1 Tablespoon lemon zest

Preheat the oven to 375F.

In a food processor, process the vanilla wafers or oreos until they are crumbs.  Add the sugar and pulse until combined.  Pour the cookie crumbs in a medium bowl and add the melted butter.  Stir until the crumbs are evenly moistened.  Pour the moistened crumbs into a 9 inch springform pan, and press evenly over the bottom of the pan and about 1 to 2 inches up the sides of the pan.

Bake the cookie crust in the preheated oven for 9 to 10 minutes, or until lightly browned.  Remove crust from the oven and let cool completely while you make the cheesecake filling.

Reduce the oven temperature to 300F.

For the filling, beat together the cream cheese, ricotta cheese, flour, and salt until well combined, fluffy and smooth.  Add the sugar, lemon zest, and vanilla and beat until blended and smooth.  Beat in the eggs, one at a time, until just combined.  Pour the filling into the prepared and cooled crust, and smooth the top.

Bake the cheesecake for about 55 minutes, or until the edges are slightly puffed and the center looks done, but wobbles when you move it.  Remove the cheesecake from the oven and let cool completely on a cooling rack.  Cover with plastic wrap and chill for about 8 hours, or overnight.  

While the cheesecake is chilling, make the lemon curd.  In a small saucepan, whisk together the eggs and sugar until combined.  Whisk in the lemon juice.  Over medium-high heat, cook the mixture, stirring constantly until the mixture is steaming and thickened and just barely starts to bubble.  Remove from the heat and stir in the lemon zest and butter.  Transfer the lemon curd to a medium bowl, cover and chill until cold.

When ready to serve, run a thin knife around the edge of the cheesecake to loosen it from the sides of the springform pan, then unclasp the edge of the pan and remove the sides.  Spread the chilled lemon curd evenly over the top of the cheesecake.  Cut into wedges and serve.  Makes about 12 to 16 servings.

Enjoy!  -Cardamommy

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

No Knead Cheddar Jalapeno Beer Bread

I have been making no knead beer bread for quite some time and it is one of the best artisan no knead bread recipes I have ever made.  It is flavorful and delicious and so so simple!  It's hard to believe that you put so little effort in and get such an amazing product out!  I received an abundant amount of jalapenos last week, and have been trying to use them up.  I had the idea to do a cheddar jalapeno zucchini bread and the flavor was amazing (although the texture had some difficulties...).  It was so amazing, that I immediately knew that I had to turn it into my favorite no knead beer bread.  So that's what I did, and oh man is it ever good.  I may have made a meal out of it twice this week.  My recipe makes 2 loaves, but you can easily cut the recipe in half to make just one.  Why you would want to, though, is beyond my capacity to understand.  This bread needs to rise for 8 to 18 hours, so plan ahead.  I make this dough the night before I want to bake it.

No Knead Cheddar Jalapeno Beer Bread

6 cups (30 ounces) all purpose flour
1 Tablespoon salt
1/2 teaspoon instant yeast
1 3/4 cup warm water
3/4 cup beer, room temperature
2 Tablespoons white vinegar
2-3 jalapenos, seeded and sliced into rings
6 ounces shredded cheddar cheese
6 ounces cubed cheddar cheese

In a large bowl (I actually use a 21 cup, which is about 1.3 gallons, tupperware container with a lid), stir together the flour salt and yeast.  Add the water, beer, and vinegar and stir until there is no standing liquid.  Add the jalapenos, shredded cheese, and cubed cheese, and continue stirring the dough until a shaggy looking ball forms, making sure to scrape up the dry flour from the bottom of the bowl.  Cover the bowl with plastic wrap, or cover the tupperware container with the lid, only pressing down on 2 corners, and let the dough sit at room temperature for 8 to 18 hours.

Line an oval dutch oven or french oven  (8 quart size) with parchment paper, or 2 round 10 inch dutch or french ovens.  If you don't have a dutch or french oven, you can use a heavy bottomed pot with a lid, but you will have the best results with a dutch or french oven.  Spray the parchment paper lightly with cooking spray.  Remove the dough from the bowl or tupperware container, and knead on a floured surface several times.  Divide the dough into two equal portions and form each portion into a ball.  If using a large oval french oven, place the two dough balls seam side down on opposite sides of the french oven.  If using two smaller french ovens, place one dough ball in each.  Lightly spray the top of the dough with cooking spray, then loosely cover with plastic wrap.  Let the dough rise for about 2 hours.

About 30 minutes before baking the bread, carefully remove the bread dough from the french oven, using the parchment paper as a sling to lift it out, and place dough on the counter.  Put the lid on the french oven and place it in the oven.  Preheat the oven to 500F.  When the oven has preheated and is ready, remove the plastic wrap from the bread dough and lightly dust the dough with flour.  With a very sharp knife or razor blade, make a long slash about 1/2 inch deep in the top of each dough ball.

Carefully remove the preheated french oven from the oven and remove the lid.  Again using the parchment paper as a sling, carefully lift the dough and place in the french oven.  If the parchment paper hangs over the sides, it is okay.  Put the lid on the french oven and place in the preheated oven.  Immediately lower the oven temperature to 425F, and bake the bread, covered, for 30 minutes.  Remove the lid and continue baking the bread for 15 to 20 minutes until the top is golden brown.  Remove the french oven from the oven and carefully take the bread out, again using the parchment as a handle.  Place the bread on a cooling rack.  If you don't eat both loaves immediately, you can place the remaining loaf in a 450F oven for about 5 to 7 minutes to crisp up the crust.  Makes 2 loaves.

Enjoy!  -Cardamommy

Baked Brie Apple Pie

I was so incredibly excited when I saw the recipe for this pie.  Over the holidays, I kind of went through this insane brie with cinnamon wheat thins phase.  Then I made some Cinnamon Sugar Brie and Pistachios Breadsticks (which are amazing!).  So.  Cinnamon, sugar, brie.  We're good friends.  I made this pie for my oldest Hungry Puppy on her last day of school yesterday.  Apple pie is her favorite.  Brie?  Not so much.  So, I thought I'd sneak it in there and see how it went. It kind of got devoured.  She did express a mild dislike for the bottom crust (which is where all the brie resides), but overall it went well!  I didn't actually tell anyone that I put brie in the pie, though, until after they ate it.  The brie is not overwhelming, but you get a taste that works oh so well with the apples.  And cinnamon.  And sugar.  

Baked Brie Apple Pie

8 granny smith apples, peeled and diced
1 1/4 cups packed brown sugar
6 Tablespoons all purpose flour
1 Tablespoon cinnamon
1 teaspoon nutmeg
1 Tablespoon lemon juice
1 teaspoon vanilla extract
9 inch double layer pie crust (This one is my favorite, it as never failed me)
8 ounces brie cheese, cubed 

Preheat the oven to 450F.  

Place the apples, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla in a large bowl and toss with a large spoon until the apples are coated evenly.

Roll out the bottom crust and place in a 9 inch pie plate.  Place the cubed brie evenly over the crust.  Pour the apple mixture over the cheese.  Roll out the top crust and place over the apples.  Seal and crimp the edges of the pie crust.  Cut several slits in the top crust to  let the steam escape during baking.  

Bake the pie for 15 minutes, then reduce the oven temperature to 350F and continue baking for 45 to 60 more minutes.  If the crust browns too quickly, place a piece of tin foil loosely over the pie.  When the pie is bubbly in the center, remove from the oven and let cool before slicing.  Makes about 8 to 12 servings.

Enjoy!  -Cardamommy

Fall Recall

I am continually searching for new recipes to try and because of this, there are very few recipes that I will make over and over again.  I wanted to take this opportunity to bring back some super delicious Fall recipes that are definitely worth repeating.

Nutella Caramel Apples


Pumpkin Chocolate Chip Cookies


Mommy's Pumpkin Pie


Pumpkin Whoopie Pies with Lemon Filling


Pumpkin , Sweet Potato, and Pumpkin Pie


Sweet Potato Toffee Pie


Sweet Potato S'mores Pies


Cinnamon Apple Flatbread


Sweet Potato Doughnuts


Tunnel Of Apple Spice Cake


Pumpkin Biscuits


Pumpkin Snickerdoodles


Apple Cinnamon Cheddar Grilled Cheese


(The Best Ever!) Pumpkin Chocolate Chip Cookies


Pumpkin Spice Pudding Cookies


Cinnamon Spice Caramel Apples


Caramel Apple Pie


Rice Krispie Critters


Pumpkin Brownies


Peanut Butter Caramel Apples


Pumpkin Cornbread


Pumpkin Bagels with Pumpkin Cream Cheese


Sweet Potato Cake with Brown Sugar Cinnamon Swiss Buttercream


Apple Fritter Muffins


Enjoy!  -Cardamommy

Swiss Cheese Beer Bread

Several years ago, my sister gave me this recipe.  I made it.  I loved it.  I might have even eaten half of it standing at the oven as soon as it was cool enough to touch.  However, I have not made it since then.  Four-ish years is soooo way too long to go without this bread.  This bread is moist and flavorful with a delicious excess of ridiculously desirable melted cheese pockets (some of which are golden and toasty).  Are you hungry yet?

Swiss Cheese Beer Bread

12 ounces beer
1/2 cup warm water
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
8 ounces processed Swiss cheese
5 cups all purpose flour
4 1/2 teaspoons active dry yeast
8 ounces Swiss cheese, cut into 1/4 inch cubes

In a large saucepan, combine the beer, water, sugar, salt, butter, and processed Swiss cheese.  Heat until just steaming and the cheese is partially melted.  Let cool until just warm.

In a large mixing bowl, stand mixer, combine 2 cups of flour, and the yeast.  Add the beer mixture and beat until combined.  Add the rest of the flour, a 1/2 cup at a time until the dough comes together and is not sticky.

Turn the dough out onto a floured work surface and spread the Swiss cheese cubes over it.  Knead in the cheese until the dough becomes smooth.  Place the dough in a greased bowl, cover, and let rise for about 1 hour or until the dough has doubled in size.

Grease 2 9x5 inch loaf pans.  Punch down the dough and divide in half.  Pat each half into a roughly 12x6 inch rectangle.  Cut the dough lengthwise into 3 even strips, leaving the dough attached at one end.  Braid the dough strips together, tucking under the ends.  Place the braided loaves in the prepared pans.  Cover the loaves loosely with lightly greased plastic wrap and let rise about 45 minutes or until the dough has risen about 1/2 inch above the pan. Preheat the oven to 350F.

Bake the bread for 30 to 45 minutes, until they are golden brown.  Remove loaves from the oven and immediately turn the bread out of the pans and let cool on a cooling rack.  Makes 2 loaves.

Enjoy!  -Cardamommy

Cavatini

This is a delicious dish that my Mom first made for us years ago.  It is a simple and hearty dish, and tastes wonderful.  My Hungry Puppies loved this meal, and I am relatively certain that it will be making the dinner request list frequently.

Cavatini

8 ounces Rigatoni
1 pound ground beef
1 onion, chopped
3 ounces pepperoni
4 ounces Velveeta cheese, diced
2 cups spaghetti sauce
1/2 cup sliced black olives
1 cup shredded mozzarella cheese

Preheat the oven to 350F.  Grease an 8x11 baking dish.  Set aside.

Cook the rigatoni according to package directions.

While the pasta is cooking, in a large saucepan, cook the ground beef and chopped onion together until the beef is browned and the onion is translucent.  Add the pepperoni and diced cheese and stir together until the cheese starts to melt.  Add the spaghetti sauce and stir in the olives.  Bring to a simmer, stirring frequently.  

Drain the cooked rigatoni and add the pasta to the sauce.  Stir together until well combined, then transfer to the prepared baking dish.  Sprinkle the mozzarella cheese on top of the pasta.  Bake uncovered for about 30 minutes.  Makes about 4 servings.

Enjoy!  -Cardamommy

Cinnamon Sugar Brie and Pistachio Bread Sticks

Last week, I made cinnamon sugar bread sticks.  Whoa, they were amazing.  I actually ate all of the leftover bread sticks for lunch the next day.  All.  My husband was incredibly a) shocked, and b) disappointed.  I decided to get a little fancier with my next incarnation (which my husband requested less than a week after the first).  These bread sticks are loaded with cinnamon, sugar, brie and pistachios.  I was totally worried!  I didn't think that they would go over very well with my husband or the Hungry Puppies.  The worry was unnecessary.  They all loved them.  Even better than the plain cinnamon sugar version.  Definitely give these  bread sticks a try.  They are totally worth it.

Cinnamon Sugar Brie and Pistachio Bread Sticks

1/2 batch No Knead Refrigerator Pizza Dough
2 teaspoons cinnamon, divided
6 Tablespoons sugar
8 ounces Brie, sliced very thinly
1/2 to 3/4 cup pistachios, roughly chopped

Preheat the oven to 400F.  Grease a pizza pan.

Roll out the pizza dough on a well floured surface.  Place the pizza dough onto the prepared pan.  Sprinkle 1 teaspoon of the cinnamon over the dough.  Bake the dough for about 10 minutes.

Remove the bread sticks from the oven, and arrange the brie evenly over the entire surface.  Mix the remaining 1 teaspoon of cinnamon and sugar, then sprinkle evenly over the brie.  Sprinkle the pistachios over the top and return the bread sticks to the oven for about 5 minutes, or until the cheese is melted.  Makes one pan of bread sticks.

Enjoy!  -Cardamommy

Mexican Pizza

I have a great pizza recipe for you!  This was another absolute hit at my house the other night.  Beans, seasoned ground beef, Mexican cheese, lettuce and tomato make give this pizza a delicious Mexican flavor.  My oldest hungry puppy said that this Mexican pizza was better than the one she had at our favorite Mexican restaurant!  High praise, indeed!  

Mexican Pizza
Pizza dough (homemade like this one, or store bought)
1 pound ground beef
1/2 teaspoon chili powder
1 to 2 Tablespoons taco seasoning
1/2 cup water
1 can (15 ounces) pinto beans
8 ounces Mexican melting cheese, shredded ( I used La Morenita Authentic Mexican Melting Cheese)
Shredded lettuce
Chopped tomato

Preheat the oven to 425F.  Grease a pizza pan.  Set aside.

Brown the ground beef.  Drain off any grease, then stir in the chili powder, taco seasoning, and water.  Simmer over medium-low heat until the water has almost cooked away.  Meanwhile, mash the pinto beans.

Roll out the pizza dough to fit the prepared pan.  Spread the beans over the unbaked crust.  Spoon the meat over the beans.  Sprinkle the cheese over the pizza and bake for about 15 to 20 minutes, or until the crust is golden and the cheese is melted and bubbly.  
Remove the pizza from the oven and sprinkle the lettuce and tomato over the top. Makes 1 pizza, about 8 slices.

Enjoy!  -Cardamommy