In honor of the National Apple which is today, October 21th I made these Apple-Walnut Cream Cheese walnuts. For me, the best art of apple pie is the last bite with all the crust and the last of the apple pie filling. These tartlets have that bit in each of the 2-3 bites these tartlets take to eat and they are quite easy to make, taking about 30-40minutes for start to finish.
Using a 2-1/2" to 3" biscuit cutter or a cup with same size, cut out 12 rounds for each of the tartlets. If you are going to use homemade dough, try to get the thicken to about an 1/8" thick for the crust. Place each of the rounds in the bottom of a greased muffin pan pressing them tight against the bottom.
Make the apple filling by cooking the apples, sugar, walnuts and spices until almost tender and the liquid has mostly evaporated into a thick syrup. Make the cream cheese filling with a spoon or a mixer if needed. Add a teaspoon of each of the filling to the pie crust rounds, I just got each portions of the apples in each of the rounds and added the cream cheese on top.
Bake the tartlets for 15-20 minutes until the crust around the edges begins to brown and the cream cheese mixture is set into the apples. let them cool for about 5mins in the pan before removing gently.
Growing up in Minnesota there is nothing like the classic soup of chicken wild rice on a day that is cold to make you feel warm inside. Why not combine two of my favorite classic soups into one with this version of creamy chicken wild rice and dumpling. soup This recipe is a bit healthier without all of the heavy cream that is normally in the chicken wild rice but replaced with nice pillow like dumplings that make up for it for sure. If you are gluten free you can easy replace the flour for a gluten free option like rice flour.
This recipe is very simple to make, this recipe can be easily made withing the 45 minutes i mention below in the recipe if needed and only needs a few ingredients that are extremely easy to find anywhere around.
Add butter and saute the onion, carrots, celery and chicken until slightly tender and the chicken is cooked . Add the flour and spices, let cook for 2-3 minutes making sure all flour is mixed in.
Stir in the chicken broth and milk. Let the soup come to a boil and thicken. Add the cooked rice to the soup, cover the pot with a lid and allow mixture to simmer.
Add the dumplings by dropping a tablespoonful on top of the simmering soup. Cover and cook for 5 minutes, serve the soup warm.
Fall time here in Minnesota brings one of our most favorite crops here, APPLES!!. Every year we seem to have a new variety created here and they keep getting better and better. For a main dish, there is nothing that goes better with apples then pork, they both seem to balance the flavors out just perfectly. This one pan pork chops and apples is a great family favorite that everyone will enjoy. and is one of those great recipes which looks and tastes a LOT more complicated than it really is.. Also its a easy and healthier family meal that only uses one pan for everything so clean up is a breeze.
This recipe is simple and only uses a few ingredients. You want to start off by slicing your apples thin and seasoning your pork on both sides with the seasoning.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, remove the pork chops for the pans and saute the apples until light brown and add the cider and reduce by half. Then add the cream and mustard and heat until you have a thickened sauce, should be an additional 5 minutes. Plate and serve the pork chops with the apples and sauce on top.
The two best breakfasts in my opinion is cinnamon rolls and Apple pie, yes pie for breakfast is the best way to start the day!! The combination from the apple pie filling in the soft and flaky cinnamon roll is great, plus topped with cream cheese icing. The whole process talking about two hours you wont be spending your whole day on the rolls.
For the apple pie filling you can go easy and get the pre-made can kind, but if you are going through making your own rolls mind as well make your own which is easy. Both will come out with the same texture and similar flavor, but homemade always tastes better to me.
As the rolls bake there will be extra sugar syrup on the bottom that makes the both carmalized so if I see this when the rolls are done I like to flip them over while baking, i know the presentation is the prettiest but the caramelize drizzle that seeps back into the roll is worth it.
As the rolls are warm enjoy them as you deserve it after making the rolls with your favorite people and will last for a few days if the rolls are still around to be claimed.
Its again that time of year where the leaves are changing and the air is getting cooler. These cranberry pumpkin scones are perfect for that morning that has a great tart flavor of the cranberry with the sweetness of the cinnamon glaze that coats the moist pumpkin flavored scones. They are best when they are still warm from the oven but still have great flavor for days to follow.
You want to start with ice cold butter, I tend to cut the butter into small bits and place in the freezer while I get all of the dry ingredients measured and sifted into a bowl. you want to use a pastry blender or two knives to make the butter and flour mixture look like a course panko bread crumb texture.
Once you have the butter mixed in you want to add the cranberries, milk and pumpkin and mix into a soft dough. You want to roll the dough out on the counter top to a 1" thick circle.
Cut the dough into 12 equal size pieces, I like to use a 3 inch biscuit cutter to make nice circle shaped scones. then bake in a 350F oven for 20-25 minutes.
While the scones are baking, prepare the glaze by mixing the powder sugar, melted butter, milk and cinnamon. Mix until smooth. When the scones are done remove and let cool for 5 minutes then drizzle about 1 tablespoon of the glaze over each scone. And serve warm.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!