Apple Crisp with Maple Syrup & Pomegranate

For our first Thanksgiving in Japan, I made apple crisp. We didn't have an oven, so I ended up putting 2 very small pans of apple crisp in our fish oven which is essentially a tiny broiler. I cooked the apples on the stove-top, put them in 2 pans that would fit in the fish oven, and topped them with butter, brown sugar, oats and cinnamon. With the fish oven on it's very lowest setting, I carefully cooked the crisp until the topping was a splotchy golden brown and only burned in a couple spots. I was pretty pleased that I didn't burn our tiny apartment right to the ground.

Let's just say that I don't take my apple crisp for granted these days. It's always been one of my favorite desserts, but after finding out how difficult apple crisp was to replicate in Japan, I seem to have grown even more fond of it. Having a regular sized oven that cooks more than a single fish is helpful, too.

If you're in charge of bringing a dessert for Thanksgiving, this is a great option. It's easier than making a pie but just as delicious. The addition of maple syrup and bright pomegranate seeds makes it a feast for the eyes as well as the tummy.

Apple Crisp with Maple Syrup & Pomegranate

Ingredients

• 5-6 apples, peeled, cored and cut into 1/2 inch slices(I prefer a combination that includes granny smith and another sweeter variety)
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/8 teaspoon nutmeg
• zest of 1 orange
• 1 1/2 cups old fashioned rolled oats
• 1/3 cup flour
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 stick of cold butter, cut into 12 slices
• Maple Syrup
• Pomegranate Seeds

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large bowl, whisk the flour with the salt, cinnamon, nutmeg and orange zest. Add the apple slices and toss to combine.
3. In another bowl, combine the oats with the brown sugar, cinnamon, and salt.
4. Add half of the butter, using your fingers to work it into the dry ingredients until almost completely incorporated (you shouldn't have many dry places).
5. Next, spread the apples in a buttered baking dish and top with the oat topping.
6. Place the remaining butter slices over the topping.
7. Bake until the top is golden and crisp and the filling is bubbly, about 35-45 minutes.
8. Remove from the oven and allow the crisp to sit for about 10 minutes before serving.
9. Serve topped with maple syrup and pomegranate seeds.

Flourless Chocolate Cookies

Last week, while the snow was falling outside my kitchen window, I made cookies. As I measured, stirred, shaped, and baked, I thought of Minnesota mornings when I was growing up. I would wake up and the light coming through my bedroom window would be different. It was a cleaner, softer white than that of a sunny fall morning. This was before the time of smart phones and before I cared much about watching the weather forecast on TV, so I never knew what I would wake up to. The morning after the first substantial snow of the season was filled with feeling of joy and excitement that is difficult to replicate as an adult. From there, my mind went to making snow men in the yard, drinking hot chocolate with mini marshmallows floating on the top and slowly turning to foam, and the smell of firewood coming from the fireplace. It's been a long time since I've experienced a snow like those of my childhood, but last week was pretty close.

There is something endlessly magical about waking up to a world where the usual street noise is muted and everything is covered in white. For me, it is comforting and makes me feel at home. I know a lot of people (perhaps some of you who are reading this right now) despise the snow and cold and driving in all of the winter weather. I wish I could help you remember what it is you loved about the snow as a child. If you didn't grow up with snow, perhaps you can think back to the first time you saw it. So much beauty. So much peace. So much joy.

These cookies make me think of the first snow. Deep, dark chocolate dough is shaped into a ball and tossed in some powdered sugar. As the cookies bake, they spread ever so slowly, revealing cracks that peak through the bright white surface. It's a little like the grass that barely peaks through the fresh snow as it piles up that first time.

I think we should all make these cookies. Let's bake them for our friends, neighbors, children, parents...and as we bake, let's think about what gave us joy as children that we tend to overlook as adults. It can't hurt, right?

Flourless Chocolate Cookies

Ingredients

• 4 oz dark chocolate, finely chopped
• 3 egg whites
• 2 1/2 cups powdered sugar
• 2/3 cup cocoa powder
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Line 2 large baking sheets with parchment paper.
3. Put the dark chocolate in a microwave safe bowl. Working in 20 second intervals, melt the chocolate. Stir after each 20 seconds until the chocolate is smooth.
4. Beat the egg whites with an electric mixer until stiff peaks form.
5. With the mixer running on low, slowly add 1 cup of the powdered sugar. Beat until combined.
6. In a separate bowl, whisk the cocoa powder, corn starch, salt and another cup of the powdered sugar.
7. Gradually add the cocoa mixture to the egg whites with the mixer running on low. Beat until combined.
8. Fold in the melted chocolate until incorporated. The dough will be dry and stiff but that's a good thing.
9. Place the remaining powdered sugar on a small plate.
10. Roll the dough into balls about 1 inch in diameter. Roll in the powdered sugar and place on your parchment lined baking sheet. Place the dough balls 2 inches apart.
11. Bake until the cookies begin to crack on the top, 8-10 minutes.
12. Remove from the oven and allow them to cool slightly on the baking sheet.
13. Transfer to a cooling rack and cool completely.

Cranberry Turnovers with Cinnamon Glaze

I love this time of year. Even though the trees have lost their colorful leaves and there is no snow on the ground (yet) to cover the many shades of brown, I find myself feeling thankful for the cooler air, the clear, bright blue skies, and the feeling that everyone is cozying up with their families filling their bellies with comforting foods and curling up under warm blankets. In our own home, I'm watching Riley make the transformation from baby to toddler to little boy. His sweet snuggles are few and far between because, let's face it, there are more exciting things to do. But the way he says mommy melts my heart to a gooey puddle on the floor. The overriding emotion I have is, appropriately, thankfulness for all of these things and much more. My heart is full.

This is the first Thanksgiving in 5 years that I haven't hosted. It's kind of a strange feeling because typically this time of year is filled with menu planning, cleaning, and usually trying to tackle a random house project that probably isn't necessary but seems like a good idea at the time. I think I am a bit of a bite-off-more-than-I-can-chew type of person in that respect. Not hosting thanksgiving has also made it a little harder to get in the holiday spirit. My sister and I have always been the worst offenders when it comes to listening to Christmas music too early. Not so for me this year. One of our neighbors put up their Christmas lights last weekend and I said to Brad, "Can you believe they already have their lights up?" When he reminded me that Thanksgiving was mere days away I went into a little bit of shock and tried to force myself into the holidays by having a peppermint mocha, a Christmas Ale, and listening to a little Christmas music. No, not all at once.

Making these delicious cranberry turnovers with cinnamon glaze may have worked better than any other attempt to prepare for the upcoming holiday season. The bright color of the cranberry filling (which is actually the cranberry sauce from Monday's post here) and the warm cinnamon icing created a lovely dessert full of seasonal flavors. Store-bought puff pastry folded into triangles and baked to a beautiful golden brown makes for an easy and beautiful dessert for Thanksgiving. Or breakfast for whenever. I won't judge.

This is a perfect way to bring a little Thanksgiving into your home even if you aren't hosting. So, whip up a batch of cranberry sauce (it only takes about 15 minutes), followed by these turnovers, and ending with a cocktail coming your way on Friday! Who knew cranberry sauce could do so much? I'm thankful for you, cranberries.

Cranberry Turnovers with Cinnamon Glaze

Ingredients

• 1 cup chilled cranberry sauce (recipe here)
• 2 sheets puff pastry, thawed
• 1/3 cup heavy cream
• 1 1/2 cups powdered sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 400 degrees F.
2. On a lightly floured surface, unfold the pastry sheets and cut each sheet into 4 squares.
3. Place the squares on a parchment lined baking sheet (use two baking sheets if you need to).
4. Spoon 1 tablespoon of the cranberry sauce in the center of each pastry square. Fold the pastry over the filling to form a triangle.
5. Seal the edges with a fork.
6. Brush the tops of the triangles with the heavy cream.
7. Use a sharp paring knife to cut 3 slits in the top of each turnover.
8. Bake the turnovers until they are puffy and golden brown, about 10-12 minutes.
9. While the turnovers are baking, combine the ingredients for the glaze in a small bowl and stir until smooth. Set aside.
10. Remove the turnovers from the oven and let cool slightly.
11. Transfer the turnovers to a cooling rack set over a baking sheet.
12. Drizzle with the glaze and allow them to cool for at least 5 more minutes before eating.
13. The turnovers can be enjoyed warm or at room temperature. They are best when enjoyed within 2 days.

Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows

Traditions are a big thing in my family. For nearly my entire life, we have eaten the exact same dishes for every holiday. Bloody Mary's are always and only served Easter Sunday. Christmas Eve is for prime rib. And Thanksgiving is not complete without sweet potato casserole. I remember the first time my mom put me in charge of making this candy-like side dish. We used canned sweet potatoes (which are not at all appealing unless they are made into a casserole, I'm quite convinced) with chunks of pineapple and plenty of brown sugar topping and marshmallows. I may have put the marshmallows on at the beginning of cooking time rather than the last few moments. My recipe reading skills were not yet developed.

Even before I tried my hand at making it, sweet potato casserole has been my favorite Thanksgiving dish. I feel like it was always the first leftover to disappear the next day, which was slightly disappointing and left me wishing we had made two batches instead of one.

This year, I wanted to bring a recipe to you that held on to the classic flavors and ingredients found in sweet potato casserole but was more grown-up in its presentation. These twice baked sweet potatoes are the perfect way to add a twist to tradition. Especially if you, like me, have a hard time letting go of the comfort and security consistency brings. The first year Brad and I spent in Japan gave me the motivation to bring my traditions overseas. We hauled a turkey in a (brand new and extremely clean) garbage bin on the back of a bicycle to a friend's house so we could use her oven. Maybe I'll tell you more about that story in another post...

Still, in our oven-less kitchen, I managed to serve sweet potato casserole, mashed potatoes, green beans, apple crisp and a pumpkin trifle-type of dessert. It was a wonderful event and everyone left with full tummies and, for some, the memory of their very first Thanksgiving.

Traditions are a wonderful thing, but they're better when shared and shaped by people you meet along the way.

What are your favorite Thanksgiving traditions? Dishes? Stories?

Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows

Makes 8-10 servings (half a potato per person)

Ingredients

• 5 small sweet potatoes, scrubbed and cut in half lengthwise
• 1 egg, lightly beaten
• pinch of salt

for the topping: 

• 2 tablespoons unsalted butter, melted
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• pinch of salt
• 1/3 cup chopped pecans
• 2 tablespoons flour
• 1/8 teaspoon salt
• 1 cup mini marshmallows

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the sweet potatoes, cut side down, on the parchment and roast for 30 minutes or until tender.
2. Combine all of the ingredients for the topping (except the marshmallows) in a small bowl.
3. When the sweet potatoes are done roasting, take them out and let them cool enough to handle. Scoop out the flesh with a melon baller, taking care not to poke any holes in the skin. Collect the potato flesh in a medium bowl and set aside and return the skins to the baking sheet, cut side up this time.
4. Combine the sweet potato flesh with the egg and salt. Mash with a potato masher or fork until well combined and fluffy. Do not overwork the mixture.
5. Scoop the filling into the potato skins, dividing it evenly. Use your fingers to sprinkle the brown sugar and cinnamon topping over each potato.
6. Return the potatoes to the oven and bake for another 20 minutes until the topping is melty. After removing the potatoes, preheat the broiler on low and move a rack to the top third of the oven.
7. Top each potato with marshmallows.
8. Return to the oven and bake until the marshmallows are golden brown, 3-5 minutes. Keep a close eye on them in this stage so the marshmallows don't burn.
9. Serve immediately.

Notes:

1. To make these GLUTEN FREE: omit the flour from the brown sugar mixture and make sure your marshmallows are labeled GF.
2. To make ahead: Do everything up to step 5. Refrigerate for 1-2 days. When ready to cook, proceed from step 6.

Argentine Alfajores

In 2005, just after my college graduation ceremony, I frantically began packing my suitcase so that the next morning I could fly to Dallas, Miami, and finally Buenos Aires, Argentina. It's likely that my family, though they have never said as much, thought I was completely insane for leaving so soon after my graduation. The more "normal" step would have been to move out of my off-campus apartment and celebrate with friends and family for a few days before enjoying my last free summer before entering real life with a real job. Instead, I spent the majority of the following day listening to a man talk about his dog, Booger, before finally making it to Argentina where I would spend the next two weeks with Brad.

We would eat good food.

We would dance the tango.

We would get engaged.

That was eight years ago and I still think back to that trip and get butterflies in my stomach. I was introduced to chimichurri, (which I make frequently to this day) and alfajores, which I had honestly forgotten about until a recent trip to an Argentine food truck at the Golden, CO farmers market.

Crisp cookies sandwich rich dulce de leche, creating a beautiful contrast of textures that pair perfectly with a hot cup of strong coffee.

When I took my first bite of these cookies, I was transported back to those two weeks in Argentina. It made me ache to return and experience it all again. Until that happens, at least I have this recipe to help me imagine I'm sitting at a café, sipping on café con crema, and looking over at the man I knew, without a doubt, I would spend the rest of my life with.

Alfajores

Ingredients

• 1 2/3 cups cornstarch
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 2/3 cup sugar
• 10 tablespoons unsalted butter, softened
• 1 tablespoon bourbon
• 1/2 teaspoon lemon zest
• 4 egg yolks
• 1 can dulce de leche

Instructions

1. Preheat oven to 350°.
2. Whisk the cornstarch, flour, and baking powder together in a medium bowl.
3. Beat the sugar and butter together in a stand mixer with the paddle attachment until pale and fluffy.
4. Add cognac and zest and beat to combine.
5. Add the egg yolks one at a time, fully incorporating each one before adding the next.
6. Gradually add the dry ingredients and beat until just combined. Do not over mix!
7. Turn the dough onto a lightly floured surface and gather it into a ball, kneading it gently so the dough comes together.
8. Form the dough into a log 10 inches long and 1 1/2 inches in diameter.
9. Wrap the dough in plastic wrap and chill for half an hour.
10. Unwrap the chilled dough and use a sharp knife to cut it into 1/4 inch rounds.
11. Place the rounds on two baking sheets lined with parchment paper.
12. Bake 12-15 minutes until the cookies are a pale golden color.
13. Transfer the cookies to a cooling rack and allow the cookies to cool completely.
14. Scoop one teaspoon of dulce de leche onto the bottom of one cookie. Sandwich the dulce de leche with another cookie.
15. Repeat with the remaining cookies.

Eggs on a Crispy Tortilla + Homemade Roasted Salsa

I have a bad habit of not finishing all the food in our refrigerator before going out and buying more. Before I know it, there isn't any room for anything else and I've forgotten about the containers of leftovers, jars of salad dressing, and half finished bottle of white wine that end up stuck in the back corners. It's like a black hole in there sometimes.

I'm just being honest. Don't judge.

Eggs, Crispy Tortilla, Homemade Salsa :: Set the Table

Lately, I've been trying to be more diligent about using what I have on hand before heading to the store. I actually love doing this because it helps me to think more creatively about dishes I can make with simple, every day ingredients. The dish photographed in this post was thrown together after an emergency visit to the vet with Decorah the dog. She had a run-in with a bee (we think) and her entire face was swollen. Not fun. Two shots and two days of Benadryl later and she's finally back to normal. Going to the vet with a toddler and a pup can be quite stressful, especially if you haven't had time to mentally prepare. It's like getting ready for a football game; you need time to get your head in the right place, plan your plays and backup plays (and backup-backup plays), and get all your gear ready. On this particular day, I tossed a few books and toys into a little monkey backpack, put a leash on my puffy-faced pup, and headed out the door without any breakfast and only half of my cup of coffee.

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Eggs on a Crispy Tortilla :: Set the Table

Needless to say, by the time we got home I needed some nourishment and fast. So, I started the broiler, spread some of my homemade roasted salsa on a whole wheat tortilla and topped it with some shredded cheese. While that was getting all melty and crispy in the oven, I fried two eggs (with nice runny yolks, of course) and chopped the last of my chives from the garden. A few drops of hot sauce and sliced avocado and I had a perfectly wonderful meal to enjoy.

What are your tricks for keeping the refrigerator clean and organized? Do you have any favorite ways to use leftovers? Tell me all about it! I clearly need help.

Eggs on a Crispy Tortilla with Homemade Roasted Salsa

Yield: 1 serving
Ingredients

• 1 whole wheat tortilla
• 1/4 cup roasted tomato salsa
• 1/4 cup shredded cheese (white cheddar, cheddar jack, or mozzarella all work)
• 1 tablespoon olive oil
• 2 eggs
• 1/2 avocado, sliced
• Fresh chives or cilantro for garnish
• Hot sauce (optional)

Instructions

1. Preheat your oven's broiler.
2. Place the tortilla on a baking sheet.
3. Spread the tortilla with the salsa and top with the shredded cheese.
4. Place under the broiler for about 3 minutes until the edges of the tortilla are crispy and golden and the cheese is melted.
5. Meanwhile, heat the olive oil in a non-stick skillet over medium heat.
6. Crack the eggs into the pan and cook until the whites are opaque, about 2 minutes.
7. Cover the pan and turn the heat to low. Allow the eggs to cook until the whites are set and the yolks are still runny, about 2 minutes more.
8. Top the tortilla with the fried eggs and sprinkle with salt and pepper.
9. Garnish with the chives and avocado. Serve with hot sauce if desired.