What do you do when you have lots of apples and don’t know what to do with them? You either eat them as snack, or you fix lots of desserts with them;-))
Well since i had some phillo dough left in my fridge, i thought to fix some chocolate and apples purses. The great part about fixing this recipe is that it is fast, really easy to make, unexpensive and can make a great dessert, or a yummy snack.
Ingredients for 20 small ones:
- 2 1/2 to 3 apples peeled and chopped thinly
- 1 pack of phillo dough cut in square of 2×2 inches
- 2 tbsp of brown sugar
- 1/2 cup of chocolate
- 1/4 cup of olive oil, or melted chocolate butter.
- In a bowl, mix the chopped apples and sugar and mix well.
- Cut the phillo dough into squares of 2×2 inches for the mini muffin tray, or 4×4 for the large muffin tray.
- Peel 3 to 4 sheets of the stack of the phillo dough and push them inside each mini cupcake. Of course you can also make large ones using the straight muffin tray.
- Fill the inside of those “cups” with apples.
- Top the apples with a few chocolate chips (5-6).
- Press the filo together to close up the “purse”.
- With a brush, brush the top of each “purses” with olive oil or with melted butter. You may also use the spritzer to sprinkle olive oil.
- Cook in the oven for 8-10 minutes or until the top of the purses is a nice brown.
- After removing the cupcakes from the oven, let them cool for a few minutes and drizzle more chocolate on top. You may eat them with some ice-cream, or as it ( I did, they make yummy afternoon snacks. They remind me of the Chaussons de Pomme I used to eat growing up, except that they cook much quicker and they are much better for you;-)YUMMMMMMMM
Bon Appetit and Happy Cooking!!!
Until this morning, fall was here but it did not really feel like so. Leaves were still on trees and it was still so warm. This morning however everything changed. It was raining, my driveway was paved with leaves and the morning light was dimmer, almost orangey… It made me think of a poem from Paul Verlaine I learnt when I was growing up:
- “Les Sanglots longs Des Violons de l’automne Blessent mon coeur D’une langueur Monotone (…)Il pleure dans mon coeur Comme il pleut sur la ville. Quelle est cette langueur Qui penenetre mon Coeur” (The longs sobs of The violons Of Autumn Lay waste my heart With monotones Of boredom (…)Falling tears in my heart Falling rain on th town. Why this long ache, A knife in my heart.)
- And this made me feel melancholic…happy and sad at the same time. Happy because Thanksgiving is coming, and I will be home for a few days, sad because it is in times like this that I miss my family from Home……
- But enough babbling, with this weather also comes envy of comfort food. So here is one: Macaroni and Cheese. This recipe is based on a recipe I found in the Cooking Light Comfort Food Magazine on display in store right now.
- Ingredients: 4 cups of uncooked pastas ( I used Penne Rigatoni), 4 cups of water, 3 tbsp of butter, 1/2 cup of Crumbled Smoked Bacon, 1 purple onion diced thinly, 3 tbsp of flour, 3 cups of milk, 3/4 tsp of onion powder, 3/4 tsp of garlic powder, 3/4 tsp of dill, 4 oz of 6 Italian Cheese mix, 4 oz of sharp cheddar, olive oil, salt and pepper.
- Materials; Demarle frying pan, small saucepan, Large Round Mold, Octogonal Silpat.
- 1. You can cook pastas acccording to the package directions or you can cook using the round mold and octogonal silpat. In the large round mold, place 4 cups of pastas, 4 cups of water and 1/2 tsp of salt. Microwave for 10 minutes. Stir and microwave for another 10 minutes.
- 2. Meanwhile prepare the sauce for the pasta. In a small saucepan, melt 2 tbsp of butter, add 3 tbsp of flour and mix well to make a roux. When the flour is turning brown, add the warm milk and stir at medium temperature until it comes to boil. Cook for another 5 minutes until it thickens. Add the Italian Cheese, the garlic powder, onion, dill, 1/2 tsp of salt, 1/16 tsp of pepper, mix well and set aside.
- 3. In a frying pan, warm up 1 tbsp of olive oil and saute those onions until they become brown and caramelized. Add the bacon and cook for a few minutes. Set aside.
- Drain the pasta of excess water. Place the pastas back into the round mold and add the sauce. Mix well. Sprinkle the sharp cheddar on top of the pastas. And spread the bacon/ onion mixture on top of the cheese. Cook in a warm oven for 15 minutes at 375. Et voila!
- I served my pasta with ancho chili roasted chicken tenders and staemed corn with red pepper flake, but you may add already cooked and diced chicken to this dish to make it a meal.
- Bon Appetit and Happy Cooking
With the fall coming in and the weather turning to cool, it is giving me envy of soups and veloute… Since I had made some little tartlets made with fresh pumpkin and had lots, lots of pumpkin left overs, I decided to fix a pumpkin soup. It is so easy to fix, and it warms your stomach and your heart in a flash!!!!
Ingredients: 8 cups of fresh pumpkin peeled and diced, 2 tbsp of olive oil, 1 large sweet yellow onion, 6 cups of chicken stock, salt and pepper to taste about 1/8 tsp of salt and 1/16 tsp of pepper.
In a large pot, add the olive oil and turn the heat up. When the oil is getting hot, add the diced onions and stir until they become translucent and soft. Add the diced pumpkin and stir to brown them. When the pumpkin is getting brown and caramelized, add the broth and stir. Cook for 30 minutes until the pumpkin is getting softer. With a handmixer, puree the soup and add salt and pepper if needed. Cook on low temperature for 30 minutes. Let cool at room temperature and place in fridge. When serving, add a few tablespoon of heavy cream and eat!!! Yum!!!
Bon Appetit and Happy Cooking!!!