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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.

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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