Easy Apple Cobbler

Fall is my favorite time of year because of the cooler weather and all of the pumpkin and apple flavored/scented products that are only available this time of year.  This was a SUPER easy recipe (and super delicious) that I found online and adjusted slightly based on the recipe comments.

Ingredients:
3 large granny smith apples, peeled and sliced
1 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon
1 large egg
1/2 cup butter, melted

Directions:
Put apples in the bottom of a lightly greased 8x8 inch baking dish.

Mix flour, sugar, cinnamon and egg until it looks like coarse cornmeal.

Sprinkle topping over the apples.

Pour melted butter over the entire dish.

Bake 350 degrees for 30 minutes.

Source:  http://www.food.com/recipe/easy-apple-cobbler-103032

Cinnamon Rolls with Cream Cheese Frosting

For the dough:

1 cup warm milk (110 F, 45 C)
2 eggs, room temperature
1/3 cup margarine
1/2 tsp vanilla
1/2 tsp cinnamon
3 1/4 cups all purpose flour
3/4 cup bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp active dry yeast

In the bowl of a stand mixer fitted with a dough hook, pour in the warm milk, yeast and 1 tablespoon of the granulated sugar.

Stir and proof 5 minutes, till it becomes bubbly and frothy. Add sugar, margarine salt, eggs, and 2 cups of all purpose flour and the whole of bread flour, mix well. Start kneading on lowest speed. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. 

Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from the bowl, grease and place it back in the same “almost clean” mixing bowl. 

Cover with plastic wrap. Let rise in a warm place for about 1 hour or until the dough has doubled in size. Punch down dough. On liberally floured large clean surface, roll the dough into a 20 inch by 30 inch rectangle.

For the filling:
1 cup brown sugar, packed
2 1/2 (or 3 tbsp) ground cinnamon
1/3 cup margarine, softened

Combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough. 

Dump the brown sugar and cinnamon mix in the middle of the dough, spreading evenly over the surface with your hands, leaving about 1″ untouched around edges. Lightly press the sugar mixture into the margarine using a rolling pin. 

Gently roll into a fairly tight roll, trying to keep the filling inside, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. With a sharp knife, slice into 12 pieces.

For the sauce:
1/2 cup butter
1/2 cup brown sugar
1 tsp vanilla

Combine butter and brown sugar in a saucepan and cook until the sugar is dissolved. Remove from heat and add vanilla. Spread the sauce in the bottom of the baking dish and place the roll on top. 

Bake at 350 degrees for 30 minutes.

For the frosting:
3 ounces cream cheese, softened
1/4 cup softened margarine
1 1/2 cups confectioners’ sugar
1 tsp vanilla extract
1 tsp fresh lemon juice

While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. 

Once rolls have been removed from the oven, immediately frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Source:  http://www.novicehousewife.com/2012/03/22/cinnamon-rolls-with-cream-cheese-frosting/?like=1

Chocolate Ravioli

I ended up making this dessert as I was looking for something to make with the remaining puff pastry I had.    It ended up being one of my favorite things I have ever made.

Ingredients:
1 pkg. (8 ounces) semi-sweet chocolate, chopped
1/2 cup heavy cream
1 egg yolk
1 tsp water
All-purpose flour
Puff Pastry
Confectioners' sugar
Directions:
Place the chocolate into a medium bowl.

Heat the heavy cream in a 1-quart saucepan over medium heat to a boil.  Pour the heavy cream over the chocolate in the bowl and let stand for 5 minutes.

Using a whisk, stir until the mixture is smooth.

Freeze for 15 minutes.  Stir the chocolate mixture.  Freeze for 15 minutes or until the chocolate mixture is firm.  Beat the egg yolk and water in a small bowl with a fork.

Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 16-inch square.

Brush the pastry with the egg mixture to within 1/2 inch of the edge.  Drop the chocolate mixture by 24 teaspoonfuls onto the pastry sheet, making 4 rows, with 6 evenly-spaced spoonfuls in each row.

Unfold the remaining pastry sheet on the work surface.  Roll the pastry sheet into a 16-inch square. Place the pastry sheet over the filling, pressing firmly between the rows and around the edges to seal.  Brush the pastry with the egg mixture.

Using a pastry wheel or a sharp knife, cut between the 4 rows to make 4 strips.  Cut each strip into 6 rectangles.  Place the pastries onto 2 baking sheets.  Freeze for 15 minutes or until the pastries are firm.

Heat the oven to 375°F.  Bake for 15 minutes or until the pastries are golden brown.  Sprinkle with the confectioners' sugar.

Source:  http://www.puffpastry.com/recipe/24128/chocolate-ravioli

Apple Tart

Since I was already making puff pastry for beef wellington, I looked for a dessert recipe I could make using the pastry I would have left over.  In my search I came across a recipe for Gordon Ramsay's apple tart fine.  I had to make due without an apple corer and a slicer, so my tart was not as "fine" as it should have been.  However, it still tasted pretty dang good.  But I do now have a few items on my baking wish list.

Ingredients:

1 large Braeburn apple, or 2 small

1-2 tbs butter, softened

2-3 tbs raw sugar

1 tbs powdered sugar

Puff Pastry

Directions:

Preheat the oven to 425F. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 3 1/2 - 4 inch plate or saucer or a plastic container as a guide, cut out rounds and place on a parchment lined baking sheets.  

Prick the pastry all over with a fork to stop it from puffing up.

Add a sprinkle of raw sugar to the pastry. 

Peel, core and thinly slice the apples.  Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly.  Place a few pieces of apple rings in the middle to finish. Brush them with softened butter and sprinkle with a layer of raw sugar.  

Bake the tarts for 10 -15 minutes until the pastry is cooked. Check so as not to burn. Add another sprinkle of raw sugar and place under broiler for a few minutes... or, heat to 500F and place sheet on top rack. Watch carefully! Dust with icing sugar. Serve the tarts warm, with a scoop of your favorite ice cream.