DomestiKatedLife

A Boston-Based Lifestyle Blog

Tag Archives: apple

Green Apple Toffee Pie-lets.

Feel that crisp, cool air? Feels like fall is here! I know everyone gets all pouty that summer is coming to an end, but not me. Bring on the boots and jeans and cozy sweaters, and most of all: bring on the apple picking and the baking! I got the baking bug this weekend and was inspired to test out a recipe inspired by IZZE’s sparkling apple flavor — a flavor full of that perfect green-apple tartness. The result? A mini apple-toffee “pie-let” — the name my husband dubbed this sweet treats when he saw them cooling on the counter. Full recipe below: apple toffee hand pie 5apple toffee hand pie 3apple toffee hand pie 2apple toffee hand pie 4apple toffee hand pie 4bapple toffee hand pie 6apple toffee hand pie 1Ingredients: 

  • Pie dough (use this recipe to make your own, or if you’re in a pinch, store-made works too!)
  • 3-4 Green Apples (Granny Smith works great!)
  • 1 tbsp butter
  • 1 tsp of brown sugar
  • 1 tsp of granulated sugar
  • 1/2 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • Pinch of sea salt
  • Chopped toffee bites (you can get pre-chopped Heath Bar in the baking aisle)
  • Egg white wash

Instructions:

  • Pre-heat oven to 400 degrees.
  • Peel and thinly slice apples, add to a small saucepan with butter, sugars, spices and a pinch of sea salt.
  • Let the apple mixture combine over medium heat until apples just begin to soften. Set aside and cool.
  • Roll out pie dough on a floured surface (my marble pastry board is awesome for this — find a cheap one here!) and use a glass or bowl to cut out 5″ circles.
  • Place about 2 tbsp of apple mixture in center of pie circles, leaving 1″ diameter around the edge, repeat with half of the remaining pie pieces.
  • Top all of the pie bottoms with sprinkled toffee bits, and then add second piece of pie rounds to the top (consider cutting out a cute shape at the top for decoration).
  • Seal the edges of the top and bottom crusts by rolling the edges in and crimping with your fingers or a fork.
  • Sprinkle with more toffee bits and using a pastry brush, brush on egg white wash.
  • Bake at 400 degrees for 20 minutes, serve while warm with IZZE Sparkling Apple.

4 Fun Twists on Thanksgiving Recipes.

At the Wayfair + Boston Bloggers ‘Home for the Holidays’ Event last weekend, my Boston-blogging partner in crime Alison gave a great chat about planning your content around the holidays and one of her pieces of advice was resurfacing old posts to share when seasonally relevant. It got me thinking about some of my favorite Thanksgiving recipes from blog posts past. As I’m sure you’re in a similar Thanksgiving menu planning mode that I’m in this week, I thought I’d round up four of my favorite that offer a fun twist on a traditional Thanksgiving food element.

To start things off: a seasonal cocktail that brings apple cider to the forefront, Apple Autumn Punch. A tasty appetizer that brings in the sweet flavors of apple pie but the savory balance of a baked brie, Baked Brie with Apple Compote. We always have mac and cheese on our Thanksgiving menu for the vegetarians, and this version is baked in cored apples; Mac and Cheese Baked Apples. For dessert, I’ve tried a bite sized version of pumpkin pies and used cookie cutters to spell out a message of thanks: Thankful for Pie.

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Mac and Cheese Baked Apples.

The other day at work the topic of Thanksgiving foods came up, and while it’s not a traditional Thanksgiving food, I mentioned that we always have a mac and cheese at ours because my siblings aren’t big on turkey. One of the best mac and cheese dishes that I’ve ever eaten was on our honeymoon, and the dish came served with a side of homemade applesauce — delicious. My wheels started turning for how I could combine these flavors in a new way, and I came up with this cute little idea for a savory and sweet side dish: mac and cheese baked apples. I love the idea of offering these in small apples as an appetizer, or as a bigger portion for a side dish at dinner — either way, they’re a super tasty treat. Full recipe below!

Mac and cheese baked apple Mac and cheese baked apple1 mac and cheese baked apple2 mac and cheese baked apple3 mac and cheese baked apple4 mac and cheese baked apple5 mac and cheese baked apple6Ingredients:

  • 4-5 large apples (honey crisp apples worked great)
  • 5 cups of cooked pasta (elbows work great!)
  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 1 cup whole milk
  • 2 tbsp parmesan cheese
  • 1 cup of shredded sharp cheddar cheese (plus extra for garnish)
  • salt and pepper

Instructions:

Cook pasta as directed, removing from water when still al dente. Clean apples and slice their tops off; using a melon-baller, scoop out the insides of the apple leaving a half-inch rim around the edges. In a saucepan over medium heat, melt butter and begin to whisk in flour until a roux forms, then slowly whisk in the cup of milk and heat until the sauce thickens. Next, mix in the cheeses and combine until the sauce is a consistent texture. Remove from heat fold in pasta until fully coated; salt and pepper to taste. Fill the hollowed-out apples with macaroni and cheese mixture, and top with additional sharp cheddar cheese. Bake in a baking dish in a 400 degree pre-heated oven for 20-25 minutes.

 

Baked Brie with Apple Compote.

I have one more recipe to share from our apple-picking porch party that was featured on SMP Living last week — and this one combines my two favorite things, gooey baked cheese and sweet apples. The best part about this recipe? You can make it the night before and freeze it, just pop it in the oven before guests arrive! I’d be lying if I said we didn’t eat the full wheel of brie between the few us gals — it was delectable!

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Ingredients:

  • 2 apples, sliced in thin pieces
  • 1 tbsp butter
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp Royal Rose’s cardamom clove simple syrup
  • 1/2 tsp cinnamon
  • Dash of nutmeg
  • Wheel of brie (6 to 8 oz)
  •  Frozen puff pastry dough, thawed
  • 1 egg, beaten for wash
  1. Preheat oven to 375°F
  2. In a small saucepan, melt butter over medium heat. Combine apple, sugars, simple syrup and spices in saucepan until apples are fully coated and sauté for 4-5 minutes while stirring. When sugars start to bubble up, remove the mixture from the heat and let cool.
  3. On a floured surface, roll out thawed puff pastry dough and cut into a 10″ circle.
  4. Cut the wheel cheese in half horizontally, place bottom half off cheese wheel on the rolled out pastry dough, top with 1/2 of the apple mixture. Place the second half of the cheese wheel on top, and cover the top with the remaining apple mixture.
  5. Working in a circular fashion, begin to wrap and fold the pastry dough around the brie, leaving some room at the top for the apple compote to show.
  6. Brush the dough lightly with one beaten egg, and then bake off in the oven for 35-40 minutes on a baking sheet, or until the crust is a golden brown.  Let it rest for 5-10 minutes before cutting, and serve warm with a crusty baguette or crackers.

All images by Bring To Light Photography

Autumn Apple Punch.

I’m still so excited over our apple-picking porch party that was featured on SMP Living last week. And it’s not a party without a signature cocktail — our autumn apple punch was a perfect pairing for our tasty treats. We mixed up Bulleit Rye, apple cider, and cardamom clove simple syrup with a squeeze of lemon juice and served them in mason jar mugs with an apple garnish. I’m not going to lie, we had quite a few of these that weekend, and they were so darn delicious—I had to share the full recipe with you below!
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Ingredients:

  • Apple cider
  • Bourbon or Rye
  • Royal Rose’s cardamom clove simple syrup
  • Fresh lemon juice
  • Ice
  • Apple for garnishing
  1. Combine 3/4 cup of apple cider, 1/3 cup of bourbon or rye and 1 tsp of cardamom clove simple syrup over ice.
  2. Squeeze a slice of fresh lemon juice into the mixture and divide into glasses.
  3. Garnish with a fresh apple slice.

All images by Bring To Light Photography

Scenes from the weekend.

Last week I was run down and had a terrible cold, so I was determined to use the weekend to recharge. To me, there is nothing more relaxing or comforting than being in the kitchen, so that’s where I spent my time. I stayed in Friday night and baked up lots of treats, including mini mason jar apple pies, and sea salt caramel apples — both for a little Saturday project I helped style with two my good friends (more pictures coming soon!). And Sunday I let a hearty kielbasa and white bean soup simmer in the slow cooker all day — which made our apartment smell delightful. It was a delicious and successful attempt at a relaxing weekend.

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