Autumn + Apples:: Apple Cheddar Souffle

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Autumn is officially here, and it is full-fledged apple season. Apple picking is a common fall activity that lends itself especially well to socially-distant fall activities. I can imagine many of you are going apple picking and are finding yourself with an abundance of fruit, so today I’m sharing the first of many recipes that will help you put it to delicious use. Up first is my apple cheddar souffle.

I like to call this recipe fool-proof because it truly is. It’s from my first book, Picture Perfect Parties. (Can you believe I’m onto book four now?!). Let me know if you give it a try! It’s perfect for fall.

Apple Cheddar Soufflés
Makes 24
You will need:
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 1 1/4 cups milk
– 2 tsp. chopped fresh rosemary
– 1/2 teaspoon salt
– 1/4 tsp. pepper
– 1 1/2 cups shredded sharp white cheddar
– 1 peeled and grated honey crisp apple
– 6 large eggs, separated
– 1/4 teaspoon cream of tartar

To prepare:

Preheat oven to 375. Generously butter 24 oven-safe espresso cups. Arrange them 2-inches apart on baking pans. In a 2 to 3 quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk and next rosemary, salt and pepper and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. Add cheese and stir until melted. Add apples and egg yolks and stir until the mixture is blended and smooth. In a bowl with a mixer on high speed, beat egg whites with cream of tartar until medium peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in until just blended. Divide batter into the prepared cups filling about ¾ full.

*Cups can be frozen up to 3 days ahead at this point. If frozen do not thaw, bake immediately in preheated oven as directed.

Bake for 12 minutes or until puffed and top is golden brown. Serve.

xx Annette

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Pumpkin Bread

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While fall is still a few days away, pumpkin season is upon us. There’s nothing like starting a crisp fall day with an espresso and a slice of pumpkin bread. This pumpkin bread is delicious for all the reasons you can imagine. It’s sweet. It’s seasonal. It’s festive. And it’s gluten-free.

Feel free to use the gluten-free flour of choice. You’ll get the same results no matter your choice.

Try different variations to really up the ante. Think a sprinkle of chocolate chips throughout the batter or try some pumpkin seeds on top. Either way, make it your own.

Pumpkin Bread

You will need:

– 1 stick unsalted butter, room temperature
– 3/4 cup granulated sugar
– 2 eggs
– 2 cups gluten-free flour
– 1 tsp baking soda
– 1/2 t salt
– 1 1/2 cup organic pumpkin puree
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp allspice

To prepare:

Preheat oven to 350 F

Grease 9 x 5 x 3 inch loaf pan

Mix flour, soda, salt, cinnamon, and allspice together. Cream butter and sugar together until fluffy. Add vanilla and eggs, one at a time and beat. Alternately add dry ingredients and pumpkin puree to the butter mixture, beginning and ending with the dry (dry-wet-dry-wet-dry).

Pour mixture into greased 9″x 5″ loaf pan. Bake 50-60 min, or until cake tester comes out clean (I look for a few mini moist crumbs).

Cool in pan for 10 minutes, and then on a baking rack.

Enjoy!

xx Annette

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Caramel Two Ways

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Today I’m sharing two recipes using caramel. The first one is my recipe for espresso caramel sauce; It’s a quick and easy recipe for all coffee lovers out there, and you know how I love my coffee, especially espresso. I like to serve this sauce on gelato, but since it’s a caramel topping, it’s great on almost everything…especially chocolate desserts!

The second recipe is for my gluten-free Linzer cookies. In this recipe, you thicken up the caramel just a little, so it sits oh-so-delicately inside of the cookies. Give them a try over the next few weeks! There’s nothing like baking to take your mind off of things, especially when the result is a sweet treat!

Espresso Caramel Sauce:
serves 6 to 8
You will need:

– 1 cup of sugar
– 1 shot of espresso
– 1 cup of heavy cream

To prepare:

Place sugar in a small sauce pan on medium heat.

Watch the sugar carefully, with a silicone spatula brush down the sides of the pan until combined and the sugar turns a deep amber color.

Pull the caramel off the heat and add the espresso while stirring until combined, it will bubble and spit this is normal. Next add cream very gradually while stirring the entire time until combined. If there are any lumps don’t worry they will melt once you put it back on the heat.

To Finish: Place the pan of caramel back on low heat, stirring continually until the caramel starts to slowly bubble not boil. This takes about 3 minutes.

Pull from the heat and place into a glass or ceramic container with a spout, place in the fridge until you’re ready to use.

Warning: With all hot sugar be extremely careful so as not to burn yourself. If you’ve ever burned yourself with hot sugar you know it’s very dangerous. This is not an activity for children.

Rosemary + Salted Caramel Linzer Cookies

You will need:

For the cookies:

– 1 cup hazelnut meal (or nut meal of your choice)
– 2 cups (250 grams) all-purpose flour or substitute Cup 4 Cup
– 1/2 tsp baking powder
– 1/4 tsp salt
– 2 sticks (1 cup or 225 grams) unsalted butter, at room temperature
– 1/4 cup packed light or dark brown sugar
– 1/2 cup granulated sugar
– 1 large egg
– 1/2 tsp finely chopped rosemary (up to 1 tsp for a stronger flavor)

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for the caramel filling:

2/3 cup granulated sugar
– 6 tbsp water
– 1 tbsp unsalted butter
– 6 tbsp creme fraiche (or heavy whipping cream)
– 1/2 tsp vanilla extract
– 1/2 tsp coarse sea salt, plus more for sprinkling

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Preparation:

Whisk together the hazelnut flour, all-purpose flour, baking powder, and salt in a medium bowl.

Combine butter and sugars in a large bowl and beat vigorously until light and fluffy, about 2 to 3 minutes. Add the egg and chopped rosemary, then beat again until well-blended, another 30 seconds. Finally, fold in the flour mixture until just incorporated.

Divide dough into two or three balls, pat them into discs, and wrap each in plastic wrap. Chill the dough in the fridge for at least 1 hour and up to 2 days.

Heat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Roll out a disc of dough to about 1/8- or 1/4-inch thick, depending on your preference. Unlike pie crusts, which I generally roll out between sheets of parchment, I found this to be easiest on a well-floured surface, sprinkling flour over the top and lifting the bottom to re-flour as needed. (The latter makes cutting and removing the cookie rounds much easier.) Cut out cookie rounds using a 2-inch cookie cutter of your choice. For half the rounds, use a smaller cookie cutter (around 3/4 inch) to cut patterned holes — these are the windows for the cookie “lids.” Save the minis to make miniature cookie sandwiches (or just to nosh!). If the dough becomes too soft as you’re using it, just pop it into the freezer for a few minutes to firm it up again.

Place the “lids” and cookie holes on one baking sheet and the whole cookies on another, since the whole cookies may take a little longer to bake. Bake both sheets of cookies until golden at the edges, about 10 minutes for the bottoms and 8-9 for the lids. Cool on baking sheets for a few minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough; you can re-chill and re-roll cookie scraps as many times as needed.

If powdering the lids, arrange the lids (or all the cookies, if you prefer) on a baking rack with a tray or paper underneath to catch the excess sugar. Sift powdered sugar over top as desired.

While the cookies are cooling, make the caramel. Prepare a bowl of ice water and set it aside within easy reach. Combine sugar and water in a heavy-bottomed saucepan over medium heat. Stir just until sugar dissolves, then let simmer, without stirring, until the mixture just turns golden. Remove immediately from heat and add butter (be careful, as it may sputter). Swirl until the butter is dissolved, then add the creme fraiche or heavy cream, vanilla extract, and salt. Return to heat, reduce heat to low and stir until the heavy cream is fully dissolved. Drop a small spoonful of the caramel into the ice water and touch it — if you can form it into a pliable ball, it’s done.

Working quickly, while the caramel is still soft, drop about a teaspoon of caramel onto each of the bottoms of the cookies, then place a lid on top and press gently to seal. Sprinkle a bit of flaky salt over top if you like. Enjoy once the caramel is cool. Cookies will keep for a week in an airtight container and freeze for up to 3 months.

xx Annette

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Aperitivo snack:: Salami Puffs

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Salami puffs are such a quick and fun appetizer for an evening aperitivo. This easy appetizer pulls together in no time. Think of it as pigs-in-a-blanket’s chic older sister…but better!

The recipe calls for cream cheese which is always a winner. Fun fact: in Italy, cream cheese is simply called “Philadelphia.”

Salami Puffs
serves 12

You will need:
– 12 slices Genova salami slices cut in half
– 1 sheet puff pastry
– ½ cup cream cheese

To prepare:

Preheat oven to 400 degrees F.

Thaw the puff pastry, and unroll on a board covered in parchment paper. With
a rolling pin, roll the pastry into a 12-by-12-inch square. Then, spread the cream cheese on top of the puff pastry. Cut the pastry with a sharp knife into 3-by-3-inch squares. Place a salami half on top of each pastry square, then fold corners of the square together over the salami until they meet in the center, forming a small pouch. Place on a baking sheet, and bake for 15 minutes until golden brown. Serve at room temperature.

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Peach season is here!

Peach Cobbler

It’s finally here; peach season! The peaches at the markets are so fragrant right now and are pouring in from local farmers around the region.

Here’s my quick and easy peach cobbler recipe. This peach dessert is perfect because you can easily make a smaller or larger version as needed. Don’t forget to top it with a scoop of vanilla ice cream! Let me know if you give it a try.

Easy Peach Cobbler
Serves 6-8

You will need:

– 8 ripened peaches cut into wedges
– 1/4 cup sugar
– 2 cups flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup butter cut into small cubes
– 1 cup sugar
– 1/4 cup cold water

To Prepare:

Preheat the over to 375 degrees F.

Wash and cut the peaches into wedges and toss with 1/4 cup sugar, set aside.

In a large bowl combine flour, baking powder, salt, butter, and sugar. With your hands, knead the ingredients until the dough becomes sandy then add water and combine until the dough pulls together. The dough should be soft.

In a ceramic baking dish place the peaches (I like an oval 9″:  9″ x 6 1/2″ x 1 3/4″ high; 1-qt. cap.), and then cover the top with the dough. The dough should be rustic and look cobbled. Place dish into the oven for 50 minutes to 1 hour, until peaches are bubbling, and the cobbler is golden brown.

Enjoy warm with ice cream, whip cream, or at room temperature.

Photo Credit: Me

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