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Apple Galette

serves 6

Ingredients:

  • 1 pie crust
  • 1 large honeycrisp apple (or two regular tart apples)
  • 1 1/2 T cold, unsalted butter, cut into small pieces
  • 1/4 c dark brown sugar
  • 1/4 t cinnamon
  • 1 egg
  • 1 T water
  • 1/2 T granulated sugar

Instructions:

  1. Preheat oven to 375.
  2. Peel and core apple, slice thinly.
  3. In a medium bowl, combine apples, butter, brown sugar, and cinnamon. Mix until apples are evenly coated.
  4. Place pie crust on a parchment covered baking sheet.
  5. Arrange apples evenly in center of pie crust, leaving a two inch edge all around.
  6. In a small bowl, combine egg and water.
  7. Lightly brush egg wash over inner edge of pie crust.
  8. Loosely fold edge of pie crust over apples, pleating about every two inches.
  9. Lightly brush egg wash over outer edge of of pie crust.
  10. Sprinkle with granulated sugar. Bake until crust is golden, 30-40 minutes.
  11. Move parchment and galette to a cooling rack. Allow to cool at least 15 minutes.

Peppermint, Dark Chocolate Chip Cookies

Ingredients:

  • 1 cup, plus 2T all purpose whole wheat flour
  • 1/2 t baking soda
  • 1 stick unsalted butter, softened
  • 1/2 c sugar
  • 1/2 c dark brown sugar
  • 1 large egg
  • 1/4 t kosher salt
  • 1 t pure vanilla
  • 1 cup dark chocolate chunks
  • 3/4 crushed candy canes

Instructions:

  1. Preheat oven to 375.
  2. In a medium bowl, whisk together flour and baking soda and set aside.
  3. In a large bowl beat butter and sugars at medium speed until creamed.
  4. Add egg,  salt, and vanilla to the sugar and mix thoroughly on low speed.
  5. Add 1/3 of the flour mix until well blended. Continue until flour mix is gone.
  6. Fold in chocolate chips and crushed candy canes, being careful not to overwork the dough.
  7. Drop dough in 1 1/2″ balls on a dark baking sheet about two inches apart. Use two spoons to make each cookie uniform and do not overcrowd the pan. Extra dough can be refrigerated or frozen. 
  8. Bake at 375 for 8 minutes. Let stand on pan for 2 minute before moving to a cooling rack.

Chocolate Chocolate Chip Cookies with Hazelnuts

Ingredients:

  • 1 cup, 2T all purpose, unbleached naturally white flour
  • 1/2 t baking soda
  • 1 stick unsalted butter, softened
  • 1/2 c sugar
  • 1/2 c light brown sugar
  • 6T natural unsweetened cocoa
  • 4T canola oil
  • 3T confectioners sugar
  • 1 large egg
  • 1/4 t kosher salt
  • 1 c semi-sweet chocolate chips
  • 3/4 c chopped hazelnuts

Instructions:

  1. Preheat oven to 375.
  2. In a medium bowl, whisk together flour and baking soda and set aside.
  3. In a large bowl beat butter and sugars at medium speed until creamed.
  4. In a small bowl, whisk cocoa, oil, and confectioner sugar until smooth.
  5. Add egg,  salt, and chocolate to the sugar and mix thoroughly on low speed.
  6. Add 1/3 of the flour mix. Using a wooden spoon or silicon spoonula, mix until well blended. Continue until flour mix is gone.
  7. Fold in chocolate chips and nuts, being careful not to overwork the dough.
  8. Drop dough in 1 1/2″ balls on a dark baking sheet about two inches apart. Use two spoons to make each cookie uniform and do not overcrowd the pan. Extra dough can be refrigerated or frozen. 
  9. Bake at 375 for 8 minutes. Let stand on pan for 1 minute before moving to a cooling rack.

Dark Chocolate Chip Cookies with Pecans and a Mocha Drizzle

Ingredients:

  • 1 cup, 2T all purpose, unbleached naturally white flour
  • 1/2 t baking soda
  • 1 stick unsalted butter, softened
  • 1/2 c sugar
  • 1/2 c light brown sugar
  • 1 large egg
  • 1/4 t kosher salt
  • 1 1/2 t pure vanilla
  • 1 cup dark chocolate chunks
  • 3/4 coarsly chopped pecans
  • 6T natural unsweetened cocoa powder
  • 2 T butter, softened
  • 3/4 c brewed coffee, cooled
  • confectioners sugar to taste

Instructions:

  1. Preheat oven to 375.
  2. In a medium bowl, whisk together flour and baking soda and set aside.
  3. In a large bowl beat butter and sugars at medium speed until creamed.
  4. Add egg,  salt, and vanilla to the sugar and mix thoroughly on low speed.
  5. Add 1/3 of the flour mix. Using a wooden spoon or silicon spoonula, mix until well blended. Continue until flour mix is gone.
  6. Fold in chocolate and nuts, being careful not to overwork the dough.
  7. Drop dough in 1 1/2″ balls on a dark baking sheet about two inches apart. Use two spoons to make each cookie uniform and do not overcrowd the pan. Extra dough can be refrigerated or frozen. 
  8. Bake at 375 for 8 minutes. Let stand on pan for 1 minute before moving to a cooling rack.
  9. While cookies are cooling, whisk cocoa and butter together until well blended.
  10. Whisk in coffee, add confectioners sugar to preferred sweetness.
  11. Pipe mocha drizzle over cooled cookies.

I took the basic, plain-jane oatmeal cookie recipe from Quaker…to view the starter recipe go HERE. Additions to the original recipe are: walnuts, peanut butter, pumpkin puree, pumpkin pie spice, extra salt, and extra flour.

 

Ingredients:

  • 1 1/4 c unsalted butter, softened (2.5 sticks)
  • 3/4 c packed brown sugar
  • 1/2 c granulated sugar
  • 1 egg
  • 1 t vanilla extract
  • 2 T natural peanut butter
  • 1 c pumpkin puree
  • 1 3/4 all purpose flour
  • 1 t baking soda
  • 1 t ground cinnamon
  • 2t pumpkin pie spice
  • 3/4 t salt
  • 1/4 t nutmeg
  • 3 c old fashioned toasted oats
  • 1 1/2 coarsly chopped walnuts

 

Instructions:

  1. Heat oven to 375.
  2. In a large bowl, cream butter and sugars together with a mixer on medium until smooth.
  3. Add egg, vanilla, peanut butter and pumpkin puree. Blend thoroughly.
  4. In a medium bowl, combine all dry ingredients except oats and nuts. Mix well with fork.
  5. Fold dry ingredients into wet ingredients with spoonula until well blended.
  6. Add oats and nuts, blend well.
  7. Spoon onto undgreased cookie sheets, cook 10 minutes or until centers are firm and bottoms begin to brown.

Nope, that title isn’t a mistake…this french toast is made from day old french bread.

 

MamaJo’s French French Toast

Ingredients:

  • Day old french bread (half a loaf or more)
  • 4 eggs
  • 1 c milk (I didn’t measure so this is approximate)
  • dash of nutmeg
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • butter

Instructions:

  • Heat griddle or pan to medium.
  • Wisk eggs, milk, spices and vanilla together in a large bowl or baking dish.
  • Butter griddle or pan.
  • Quickly dip bread in egg mix so that both sides are covered and place on griddle or pan. (only dip what will fit in the pan)
  • Flip when bottom of bread is a nice golden brown. Remove when both sides are golden and set aside (preferably in a slightly warm oven).
  • Repeat until you have used all the bread.

You can freeze whatever excess you have made and revive the French French Toast in the toaster or toaster oven (do people even have these anymore?) for a fast, easy, mess free breakfast.

MamaJo’s Tart Berry Compote

Ingredients:

  • 1 T unsalted butter
  • 2 T cream cheese brought to room temperature
  • 1/4 cup white granulated sugar
  • 2 handfuls blueberries, frozen or fresh
  • 2 handfuls raspberries, frozen or fresh
  • a splash of no sugar added apple juice

Instructions:

  • Melt butter and cream cheese over low heat in a small sauce pan.
  • Wisk with a fork until creamy and add sugar. Stir constantly until melted.
  • Add berries and stir. Raspberries don’t hold together well under heat and will reduce beautifully. Stir constantly until raspberries reduce.
  • Add apple juice until your desired thickness is reached.
  • Spread compote over hot french toast.

 

About the Cook



I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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