Take a Megabite

Mini Dutch Apple Galettes

Every fall, the trees along the sidewalk place the prettiest of their leaves in my path for me to find! Sometimes I put them in my pocket and bring them home. It’d be rude not to! They were gifts after all…but it’s not fall yet is it? It’s August!

…but today feels like fall, and to be honest, I’m having a hard time embracing it. But this recipe (and maybe a new pair of boots) is  just the thing I needed to rekindle the love.

This is my attempt at a mini version my mom’s famous apple pie. If you like apples and cinnamon sugar and a delectable dutch-style crumb topping, then you’ll absolutely LOVE these.

Mini Dutch Apple Galettes (makes eight)
Recipe adapted from: Recipezaar + Farm Journal Complete Pie Cookbook

Ingredients:

Galette Dough-

• 1 1/4 cup flour
• 1 T sugar
• 1/4 t kosher salt
• 1/4 cup unsalted butter (1/2 stick), cold and cut into cubes
• 1/3 cup ice water

Apples-

• 2 or 3 baking apples, cored, sliced and peeled. (I used Paula Red, and sliced them about 1/4 inch thick)
• 1/3 cups sugar
• 1 T flour
• 1/2 t cinnamon
• pinch of nutmeg
• pinch of salt

Crumb Topping-

• 1/2 cup flour
• 1/4 cup unsalted butter (1/2 stick), cold and cut into cubes
• 1/4 cup light brown sugar, firmly packed

Directions:

1. Make galette dough: mix the dry ingredients in a large bowl. Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks. Add the ice water all at once and mix just until the dough starts to come together. Gather the dough in your hands, divide in half and shape each half into a disk- don’t worry if you see large streaks of butter- they are supposed to be there. Wrap each disk in plastic wrap and chill for at least an hour before rolling out.
2. Cut each disk into 4 equal pieces. Roll out each disk of dough on a lightly floured surface, about 1/8-inch thick.  Settle each circle of dough onto a baking sheet or two lined with parchment paper.
3. Prepare apples: mix the sugar, flour, cinnamon, nutmeg and salt in a small bowl. Mix lightly through apples. Divide the apples amongst the dough leaving about a 1/2 inch border.
4. Make crumb topping:  cut butter into flour using a pastry blender or your fingers. When it resembles crumbs and butter pieces are no bigger than a pea stir in the brown sugar. Sprinkle about 1 1/2 Tablespoons of crumb topping over apples. Fold the borders of dough up slightly over the filling, allowing it to pleat as you work your way around.
5. Bake at 375 degrees for 30 to 35 minutes, or until apples are bubbling and crust is slightly browned.

Peanut Butter Dog Treats

Someday when I grow up, I would like the the following things for Elliot:

• Big windows Elliot can see out of without having to stand on the back of the couch
• A fenced in yard so Elliot can independently and leisurely nap outside
• And of course, a dog bone cookie cutter, not that he minds the stars and hearts

Whenever I bake something, Elliot will patiently nap beneath the table that holds cooling baked goodness. He has high hopes that someday a whole plate of cookies, or a cake will magically end up on the floor just for him. I thought it was about time for him get his very own homemade treat. He thinks these are very delicious too. After eating one, he promptly checks the carpet for any stray crumbs of this peanut butter goodness.

Peanut Butter Dog Treats
Recipe adapted from Brown Eyed Baker + Sugarlaws

Ingredients:

• 2 cups whole-wheat flour
• 1 T baking powder
• 1 cup peanut butter
• 1 cup skim milk

Directions:

1. Preheat oven to 375 degrees. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk. Add wet mixture to dry, and mix well.
2. Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thickness and cut out shapes. Place on a greased baking sheet and bake 15-20 minutes or until lightly brown. Cool on a rack and store in an airtight container.
3. Makes about 20-30 dog medium dog biscuits. I used my tiny cookie cutter so mine made 3 cookie sheets full!

Blueberry Streusel Coffee Cake

Shnozberries taste like shnozberries and this coffeecake right there looks like pac-man.

Most importantly it tastes delicious, and sometimes coffee cake can be dessert with a grilled dinner.

Good thing it’s summer because these blueberries are Michigan’s finest, and they needed to be used promptly or they would’ve ruined everything by giving up on life.

So make this! For dessert! For breakfast! For guests! For fun! For the sake of all blueberries in the world that need a home!

Blueberry Streusel Coffee Cake
Recipe from Quick and Simple

Ingredients:

Streusel -

• 1/2 cup flour
• 1/4 cup brown sugar
• 1/2 t cinnamon
• 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
• 1/4 cup chopped walnuts

Batter -

• 5 T unsalted butter at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/2 t pure vanilla extract
• 1 3/4 cup flour
• 2 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1 1/2 cups fresh or frozen blueberries

Directions:

1. Preheat oven to 350ºF and grease a 9-inch springform pan.
2. To prepare streusel: In a medium bowl, mix together flour, brown sugar and cinnamon. Cut in butter with your pastry blender or fingers until mixture resembles coarse crumbs. Stir in walnuts. Set aside.
3. To prepare batter: Beat all batter ingredients (except blueberries) in a large bowl with an electric mixer at medium speed. Pour batter into prepared pan and scatter blueberries over the top.
4. Sprinkle streusel mixture evenly over blueberries. Bake for 1 hour (check at 50 minutes), or until a toothpick inserted in the center comes out clean. Cool cake for 15 minutes in pan on wire rack. Remove side of pan and cool for another hour before serving.

I’m dessert AND breakfast and so I’m multitalented.

Corn Bread Pizza

I love pizza and I love corn bread.

So here you go. A delicious marriage of those two amazing things.
We ate these outside. So many good things at once.
Too much of a good thing? Impossible.
Could I eat this one or five times a week? Hell yes.

Did you know that I also love individualized foods? It’s true. I do! That’s the link between my love for cupcakes and my love for these individual pizzas.

Corn Bread Pizza (makes two, but can easily be doubled)
Recipe from Meal Planning Mommies

Ingredients:

• 1/2 cup corn meal
• 1 cup flour
• 2 t baking powder
• 1/2 t salt
• 1/2 cup water
• 2 T extra virgin olive oil

Toppings:

• Tomato sauce ( 1/2 a jar)
• Pepperoni
• Mozzarella
• Parmesan
• Pinch of italian seasoning per pizza
• Whatever else your little heart desires

Directions:

1. Preheat oven to 350 degrees. Butter two 8 inch cake pans and sprinkle with corn meal.
2. Mix dry ingredients (corn meal, flour, baking powder and salt)
3. Mix water and olive oil in a separate bowl.
4. Make a well in the dry ingredients. Add water/oil mixture into the well and stir until a soft dough forms.
5. Refrigerate until ready or divide in half and roll each into an 8 inch circle. Place in prepared cake pans and top with tomato sauce, cheese, pepperoni and parmesan. Sprinkle with Italian seasoning and put in the oven.
6. Bake for 12-16 minutes, rotating half way through. Remove from the oven when cheese is bubbling. Using a spatula or two, transfer to a plate. Eat like you mean it.

* This recipe can easily be made to apply for 3 people or doubled for 4 people!

Peach Crumble with Vanilla Whipped Cream

Mom’s just know things.
Like the following:

• Peaches ripen quicker if put in a brown paper bag. This is good to know when you buy peaches the day before making peach crumble so they’d be freshest, but they’re not super ripe yet.
• If you’re making the sauce for on the ribs for dinner and you feel the need to thicken it with corn starch, you should take a measuring cup and remove some of the sauce and whisk in some cornstarch in the cup and not in the whole thing. This prevents clump-fest 2009.
• Room temp butter is a mere 10 seconds away, microwave style.
• Peach Crisp seems like it’d be known for having oatmeal in it.
• Peach Crumble is a name that better represents this dessert.

My parents are in town. They’re staying with me. So last night Jacob (the tall dark and handsome man in my life) made an elaborate feast, while I made this dessert!
My mom helped though. That’s her up there! Dolloping vanilla whipped cream like it’s her job!

Peach Crumble
Recipe adapted from Southern Food

Ingredients:

• 4 large fresh peaches, peeled, pitted
• 1 cup all-purpose flour
• 1 1/4 cup sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon cinnamon, divided
• 1/2 cup softish butter
• pinch of nutmeg

Directions:

1. Butter an 8-inch square baking dish, or a large pie pan. Preheat oven to 375°.
2. Toss sliced, and pitted peaches with 1/4 cup sugar, 1/2 teaspoon cinnamon and a pinch of nutmeg. Pour into prepared baking dish.
3. Wisk together the flour, the remaining 1 cup of sugar, salt and remaining 1/2 teaspoon of cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal.
4. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crumble warm with vanilla whipped cream!

Vanilla Whipped Cream
Recipe from Southern Food

Ingredients:

• 1 cup heavy whipping cream
• 1/4 cup sugar
• 1 t vanilla

Directions:

1. Whip cream until almost stiff.
2. Add sugar and vanilla; beat until cream holds peaks.
3. Put a dollop onto each serving of peach crumble!

You should make this tonight! It’s simple and if baked during dinner, you have a warm dessert just waiting for you when you’re ready!

Orange Poppy Seed Scones with Orange Icing

Don’t be fooled by the poppy seeds these scones got, they’re still orange from the block. They’re not better than you. They’re not pretentious. They are just simply orange and deliciously refreshing.

I happen to love orange! …orange flavored pasteries that is. Not when people say I have orange hair. My hair is red. Thank you very much.

This is a remix of the chocolate chip scones I made last week. It just goes to show that I can never have enough scones in my life. Make these…you’ll understand!

Orange Poppy Seed Scones with Orange Icing
Recipe adapted form Orangette

Ingredients:

• 1/2 cup milk
• 1 egg
• 2 cups all-purpose flour
• 2 t baking powder
• 1/2 t salt
• 1/2 stick unsalted butter, cubed and chilled
• 3 T sugar
• Scant 3 t poppyseeds
• 1 t orange zest
• 1 T orange juice

Directions:

1. Preheat oven to 425 degrees.
2. Beat together the milk and egg and set aside. In a large bowl, whisk flour, baking powder, and salt. Rub butter into the flour mixture using a pastry blender or your hands. Working until you have no lumps bigger than a pea. Add the sugar and poppy seeds. Toss to mix. Whisk the orange zest and juice into the milk/egg mixture and add to the dry ingredients. Bring dough together gently with a wooden spoon.
3. Turn dough out onto a lightly floured surface and knead it no more than 12 times. (12 is the magic number, so exceed at your own risk!) Pat dough into a round approximately 1/2 inch thick, and cut into 8-12 wedges. Place on an ungreased baking sheet.
4. Bake for 10-15 minutes, or until golden. Cool on a rack, then move to a parchment paper covered surface for drizzling the frosting.

Orange Icing

Ingredients:

• 1 1/2 T butter, melted
• 1 1/4 cup powdered sugar
• 1/2 t orange zest
• Juice squeezed from 1/2 an orange

Directions:

1. Combine melted butter and 3/4 cup powdered sugar and mix with a hand mixer until combined.
2. Add orange zest and juice and mix until no longer lumpy. Add remaining 1/2 cup of powdered sugar 1/4 cup at a time mixing between additions.
3. Drizzle using a spoon or knife over the scones to your heart’s content.
4. Promptly eat one. That is if you can stop at one.

Maple Pancakes for Two

Last weekend was filled with maple pancakes, farmers’ market goodness, and ice cream out of necessity.

Maple Pancakes for 2
Adapted from allrecipes & my lovely sister Laura who made these and loved them first

Ingredients:

• 1 1/4 cup flour
• 1 1/2 t baking powder
• 1/2 t salt
• 1 egg
• 1 cup milk
• 2 T vegetable oil
• 1 T maple syrup
• 1/2 t vanilla
• 1 sprinkling of brown sugar  (from 1 t to 1 T)

Directions:

1. In a bowl, combine flour, baking powder, salt, and brown sugar. In another bowl, combine egg, milk, oil, syrup and vanilla; stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. (Pancakes will be on the thin side). Store in a warm oven until all done so that you two can eat them together.

Chocolate Chip Scones

When I was little, my mom would occasionally make waffles for dinner with ice cream in between. Once or twice we even had strawberry shortcake for dinner! As an adult, I had chocolate chip waffles for dinner once or twice… and something about these scones make me think of chocolate chip pancakes!

So there you go. They’re good. I like them. You should eat them for dinner.

Chocolate Chip Scones
Recipe adapted form Orangette

Ingredients:

• 1/2 cup milk
• 1 egg
• 1/2 t vanilla
• 2 cups all-purpose flour
• 2 t baking powder
• 1/2 t salt
• 1/2 stick unsalted butter, cubed and chilled
• 3 T sugar
• 1 cup chocolate chips*

Directions:

1. Preheat oven to 425 degrees.
2. Beat together the milk and egg and set aside. In a large bowl, whisk flour, baking powder, and salt. Rub butter into the flour mixture using a pastry blender or your hands. Working until you have no lumps bigger than a pea. Add the sugar and chocolate chips. Stir or toss to mix.  ( I used half mini chips and it was amazing!) Take scant 1/4 cup of the milk/egg mixture and set aside to be used for a glaze. Whisk the vanilla into the remaining milk/egg mixture and add to the dry ingredients. Bring dough together gently with a wooden spoon.
3. Turn dough out onto a lightly floured surface and knead it no more than 12 times. (12 is the magic number, so exceed at your own risk!) Pat dough into a round approximately 1/2 inch thick, and cut into 8-12 wedges. Place on an ungreased baking sheet. Using a pastry brush, glaze wedges.
4. Bake for 10-15 minutes, or until golden. Cool on a rack.

*And, if you can even believe it, the variations for these scones are endless! If you use fruit, it’s advised to use either dried or frozen. While you’re at it, drizzle icing on top!

Blueberry Buckle Muffins

I go to bed thinking about breakfast. My stomach rumbles as I tune into late night Golden Girls episodes, and I think about the breakfast in the near future and the coffee that is it’s close companion. Tonight I sampled one of these muffins and even drank coffee as if it was morning. Even though the windows are dark, there’s breakfast in my belly.

These muffins are REALLY good, and it’s the perfect time to make them since blueberries are chubbiest and happiest in the summer.

Blueberry Buckle Muffins
Recipe adapted from Family Fun Magazine

Ingredients:

Batter –

• 1/4 cup butter, room temperature
• 3/4 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 t vanilla extract
• 2 cups flour
• 2 t baking powder
• 1/4 t salt
• 2 cups blueberries, stemmed and rinsed

Topping-

• 1/3 cup sugar
• 1/2 cup flour
• 1 1/2 t cinnamon
• 1/4 cup butter, room temperature

Directions:

1. Preheat the oven to 350 degrees and line a 12 cup muffin tin with baking cups. In a large bowl, use an electric mixer to cream the butter and sugar. Beat in the eggs, then the milk and vanilla.
2. Whisk the flour, baking powder, and salt in a medium sized bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to overmix. Use a spatula to fold in the berries. Spoon the batter into the muffin tin filling each cup about three quarters full.
3. Make the crumb topping by stirring together the sugar, flour and cinnamon in a small bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Divide crumbly goodness over the muffins.
4. Bake for 20-25 minutes (or 15 minutes for mini muffins) or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in tin for 15 to 30 minutes before serving. If you don’t, you risk some of the delicious buckle topping coming off. Then simply pretend it’s breakfast time, despite the hour, and enjoy with coffee.

Three’s not a crowd in your belly.

Giant Vanilla Sugar Cookies

So the end of July + August is just sprinkled with birthdays while these cookies are just sprinkled with sugar.

My brother’s birthday was last week and I learned last year that cookies are his gift of choice. He’s the kind of guy who loves chocolate chip cookies, but is overly excited to meet the one chocolate chip cookie that’s chip-less! So this year I made him these giant sugar cookies because really, the cookie is the true center of attention, with no delicious distractions. So here you go, brother of mine. Happy belated birthday already!

I think it’s obvious Joy the Baker knows what’s up, and these cookies prove that to be true yet again!

Giant Vanilla Sugar Cookies
Recipe from Joy the Baker and The Pastry Queen
(makes 1 dozen 4-inch cookies or 2 dozen 2-inch cookies)

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup canola oil
• 1/2 cup granulated sugar, plus additional for sugaring tops
• 1/2 cup powdered sugar
• 1 large egg
• 2 t vanilla extract, or the seeds of 1 vanilla bean
• 2 cups all-purpose flour
• 1/2 t baking soda
• 1/4 t salt

Directions:
(keep in mind that the dough needs to be refrigerated for an hour or in the freezer for at least 15 minutes to make it more manageable)

1. Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper, or foil, or grease generously with butter or cooking spray.
2. Using an electric mixer, beat the butter in a large bowl on medium speed for about 1 minute.  Add the canola oil.  It may not fully incorporate with the butter, but that’s ok.  Add the granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.
3. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.
4. The dough will be soft so you should definitely refrigerate the dough for 1 hour or freeze for 15 minutes just so it’s easier to handle.
5. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart.  For smaller cookies use 1 Tablespoon for each cookie.  Press the dough evenly with your fingers or palm to 1/4-inch thickness.  Generously sprinkle sugar on top of the cookie dough.
6. Bake for 11 to 13 minutes for larger cookies or 8 to 10 minutes for smaller cookies.  Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.  The cookies will keep for up to 3 days if stored in an airtight container.