Cinnamon Roll Dutch Apple Pie

After seeing the crust recipe on Pinterest about 1,001 times, I finally went for it. Combined with the apple filling, and the topping...heaven on a plate!  I have to totally give all the credit to Taste for Adventure, but I  wanted to have it here on my blog for easy reference.
First is the crust.. the video is on Taste for Adventure's site, it is just pie crust, I had to use two, but you spread about 2 tablespoons butter on the rolled out crust, sprinkle with a bit of sugar and cinnamon...

 Then roll up and slice as evenly as you can.

Press into pie plate and up the edges, don't leave any holes. Brush with melted butter. ( this was my addition so the crust doesn't get soggy. )

Fill with about 8 cups of sliced apples mixed with about 1/4 cup sugar and 2 Tablespoons flour. 

I forgot the pic on this one.. oops, LOL

Then top with 1 stick softened butter, 1 cup sugar, 1 cup flour, and 1 teaspoon cinnamon. 

( you make a struesel topping by combining all ingredients)

Like she said, it looks obnoxiously huge but it does shrink while baking, which, by the way, is 40 min at about 400. I did use the directions exactly, and I should have checked it a bit sooner...

OOPS, I forgot the icing... I have a 3 year old mind you that has to be watched while all this is happening.. 

Icing~ 1/2 cup powdered sugar, 2 teaspoons milk, 1/2 teaspoon cinnamon, and 1/4 teaspoon vanilla..

it may not be pretty, but sure is a delight! I used Granny Smiths and some Cortland for the apples. 

Thanks so much for reading, I hope you try this soon!

Curried Butternut Squash Soup

 My inbox has been full  of soups and slow cooked meals that have my mind littered with thoughts of pumpkins, apples, squash, crock-pots, and all things fall. Thank you all for posting such wonderful recipes!!

 A neighbor happened to have an excess of butternut squash on hand and brought a box-full over to us, and i just happened to stumble upon an immersion blender on sale at a local "junk shop" for 8 dollars.. still in the box. I was dying to try it out and came up with this creamy dreamy soup.
Also, the good folks at Champlain Valley Apiaries, in Middlebury, Vermont had sent me some of their freshly made honey, which i was more than happy to incorperate into my recipe. Their website can be found here at champlainvalleyhoney.com
I do want to say that all ingredients are approximate, you can adjust to your taste buds of course.

1 butternut squash, peeled, de-seeded and cooked until soft. I like to bake mine for maximum flavor.
2 Tablespoons butter
1 medium onion, chopped
3 large carrots, run through the food processor
2 quarts chicken or vegetable stock
1/4 cup honey
2 cups half and half
1/2 cup cooked rice, I used brown rice
1 teaspoon Old Bay Seasoning
1/2 teaspoon sage
Curry paste to taste
Salt and pepper to taste
In large pot cook onion and carrots in butter till soft. Add chicken stock and  and simmer for about 15 minutes.Blend with immersion blender or run through food processor. Add honey, half and half, Old Bay, sage, curry, and salt and pepper to taste.

As always, thank you so much for stopping by and i hope you are enjoying this beautiful *snicker* fall weather..

Champlain Valley Apiaries sent me some of their honey to sample for this blog. I gladly and proudly represent their products without being paid.

Pumpkin Pie Smoothie

Smoothies are not just for summer anymore. This is a quick, healthy way to get your pumpkin pie fix and the ingredients can be adjusted to suit your taste buds.

Makes one blender full.
2 cups pureed pumpkin
2 cups Cabot Vanilla Greek Yogurt ( any vanilla yogurt will do, but i love the taste and also the vanilla bean fleck in it Cabot)
1 1/2 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ground ginger ( optional)
1 cup ice
Milk, enough to fill the blender.
Blend and serve. Top with toasted walnuts and toasted oatmeal if desired.

Bacon Choux Pastry Waffles with Caramel Apples

I have so many requests on Facebook for this recipe, i had to post it. besides, i also want it saved for future reference. My friend Marina had sent me the recipe for choux pastry that had an alternativefrom making them into waffles. No if anyone knows me, KNOWS i love choux pastry, which, normally is made for puff pastry or eclairs. The bacon addition is just something i came up with on a whim, and it worked. It really worked!
The house smelled so good while the apples were cooking , the whole family could barely stand it.
The waffles seem to take a little bit longer to cook than my usual recipe, it might be that my waffle iron is going to pot, or maybe because the batter is so rich.
Please leave your much welcome comments below, and if you have a blog and would like me to read, leave your comment as "name/url"

2 cups all purpose flour
2 cups water
2 sticks butter
1/2 cup sugar
1 teaspoon vanilla
8 eggs
1/2  of a 16-oz package bacon
Cook bacon till crispy. Crumble and set aside.
Bring the water and butter to a rolling boil, in a large, thick-bottomed, saucepan. Add the flour, all at once, reduce the heat; stir with a wooden spoon, cooking the mixture until it separates cleanly from both pan and spoon. Remove from heat; incorporate the eggs, one-by-one, beating well. The dough should be glossy and soft, but hold its shape.
Add milk. For each cup of prepared choux paste, work in about ½ cup whole milk, to form a thick smooth batter, which runs off the spoon in a ribbon. Add cooked bacon crumbles Heat the waffle iron, brush with oil or butter; use a portion of batter small enough to allow room for expansion. Cook until golden. makes 7 waffles.

~THE CARAMEL APPLES~
Combine the following in a saucepan or microwave-safe bowl:
4 tablespoons butter
3/4 cup light brown sugar, firmly packed
2 tablespoons apple juice concentrate or boiled cider
1/4 teaspoon cinnamon
1/4 teaspoon orange zest, juice or extract ( optional)
1 teaspoon vanilla
1/2 cup pure maple syrup, (you can substitute corn syrup if you don't have a thing for maple)
5-6 apples, peeled, cored and sliced fairly thin.
1 cup minced, toasted pecans (walnuts can be substituted)
Combine all ingredients in large skillet over medium heat, let cook down until apples are soft and mixture becimes thickened. It might take up to 25 minutes if the apples are juicy, but uit is well worth the time.
Pour over waffles and serve.

Wellwood Orchards, first trip of the year

I have been waiting, and waiting to head to Vermont to the orchards to get my first taste of the locally grown, succulent, always perfect apples. Every year we at least go twice and pick a bushel each time and i am telling you, they go fast in our family. I bake with them, make chutneys, applesauce, use in stuffing ( dressing), you name it! The kids actually eat them more when they know that they are local and not "store bought."
 No recipes today, just some pictures of our trip and i hope you all enjoy!



First signs of autumn. Awesome!

 





 

                                                                   Jackalope? HAHA
 Afterwards, we made a trip to Chili's Restaurant and it was just so good NOT to have to cook or make piles of dirty dishes.
That is all for now, but my favorite season is here, so i am sure there will be an abundance of posts!

Autumn Chutney

This is my first time making a chutney, i had checked around to what the basic ideas of making one was and looked in the fridge and pantry to see what i had. Being so close to autumn, i wanted to blend some flavors of the season together. It’s tangy, sweet, salty, crunchy, soft, … mmmm i love the textures! We are serving this with Grilled Maple Brined Pork Chops ( next post) and Cream Cheese Mashed Potatoes with Grilled Acorn Squash.
Enjoy!
1/2 cup warm apple juice or cider
3 tablespoons cider vinegar
2 tablespoons Orange Blossom Balsamic Vinegar ( white vinegar will do)

2 tablespoons honey
1/4 cup brown sugar
1/2 cup raisins
1 teaspoon fresh mint
1/2 teaspoon salt
1/2 teaspoon allspice
2 large red onions, quartered lengthwise and sliced thin crosswise (about 2 cups)
3 tablespoons vegetable oil
2 tablespoons butter
2 Granny Smith apples, peeled, cored and cut into small slices
2 slices smoked bacon, cut into lardons ( 1/2 inch pieces)
1 celery stalk, sliced
In a small bowl combine well 2/3 cup warm cider or apple juice, the vinegar, basalmic vinegar, the honey, the raisins, the mint, salt, and the allspice, and let the mixture stand while cooking the onions. Sautee onions in oil and butter in med lo heat till carmelized, a light brown color. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apples are tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.