Salted Caramel Apple Galette

Ingredients

Galette Dough

1 and 1/2 cups (190g) all-purpose flour, plus more for work surface
1/4 cup (50g) granulated sugar
1/4 teaspoon salt
1/2 cup (115g; 1 stick) cold unsalted butter, cubed

1 1/4 cup (60ml) ice cold water

Filling & Topping

2 – 3 large apples, peeled and sliced into 1/4 inch slices (about 4-5 cups slices)2
1/4 cup (50g) packed light or dark brown sugar
1 and 1/2 Tablespoons (12g) all-purpose flour
2 teaspoons fresh lemon juice (to prevent apple browning)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
salted caramel sauce (scroll down to bottom of page)

egg wash: 1 large egg beaten with 1 Tablespoon milk
1/3 cup (40g) Diamond of California chopped walnuts

Prepare

1. Make the crust: Whisk the flour, sugar, and salt together in a medium bowl.
2. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened.
3. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together.
4. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
5. As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
6. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
7. On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
8. Arrange the apples (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges.
9. Drizzle 3 Tablespoons of salted caramel over the filling (not the crust). Brush the crust edges with egg wash and sprinkle the whole thing with walnuts, if using.
10. Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
11. Serve with extra salted caramel sauce drizzled on top and if you’re feeling really “saucy” scoop some vanilla ice cream on top! Enjoy!

The post Salted Caramel Apple Galette appeared first on Florida Girl Cooks.

I had never made anything “crisp” prior to making this strawberry-rhubarb crisp. I’ve been berry like pastries like my blueberry and blackberry galette and such, but this…this is some sort of divine dessert. My family has been really getting into fruity desserts and it’s all for the better! My husband and I recently went to Grato, an Italian restaurant here in West Palm Beach. We tried the strawberry-rhubarb crisp there for the first time and surely it was love at first, second…even last bite. 

Strawberry-Rhubarb Crisp

Ingredients

1.5 c. flour
1 c. oatmeal
1.25 c. brown sugar
3/4 c. butter, melted
3 c. rhubarb
3 c. strawberries
1 c. sugar
1 Tbsp vanilla
3 Tbsp cornstarch

Prepare

1. In a food processor, mix together flour, oatmeal, and brown sugar; stir in butter and process until completely combined.

2. Press half of mixture into greased 2 quart casserole dish.

3. Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes.

4. Stir in cornstarch and vanilla. Cook and stir until thickened.

5. Pour over crust; top with remaining crumb mixture.

6. Bake for 30 minutes at 350 degrees. Let cool. Serve with a scoop of ice cream.

Strawberry-Rhubarb Crisp

2017-08-20 19:23:08

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Ingredients

1. 1.5 c. flour
2. 1 c. oatmeal
3. 1.25 c. brown sugar
4. 3/4 c. butter, melted
5. 3 c. rhubarb
6. 3 c. strawberries
7. 1 c. sugar
8. 1 Tbsp vanilla
9. 3 Tbsp cornstarch

Instructions

1. In a food processor, mix together flour, oatmeal, and brown sugar; stir in butter and process until completely combined.
2. Press half of mixture into greased 2 quart casserole dish.
3. Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes.
4. Stir in cornstarch and vanilla. Cook and stir until thickened.
5. Pour over crust; top with remaining crumb mixture.
6. Bake for 30 minutes at 350 degrees. Let cool. Serve with a scoop of ice cream.

By Teresa Gonzalez

Adapted from Julie's Eats and Treats

Adapted from Julie's Eats and Treats

Florida Girl Cooks https://floridagirlcooks.com/

The post Strawberry-Rhubarb Crisp appeared first on Florida Girl Cooks.

Churros. The utterance of the word, makes hearts melt and mouths salivate. I tried my first churro in my youth. All of eleven years old, just started middle school, and my aunt’s sister, Esther, had her own churro truck on the corner of my school. I begged my mother to take me for some nearly everyday and of course more often than not, she would succumb to my pleas.

These churros have seriously been the number one chart topper of all churros I’ve consumed in my entire life so I dedicate this blog post to Esther! This recipe is pretty close, so have a go at it and enjoy some fried happiness, churros. Feel free to pair it with some warm chocolate sauce! Read below to find out where I’ve found the recipe to this delectable recipe. 

Cuba!

Pardon to sound all book-review-ish but I cannot help but shout at the top of my lungs when it comes to my newest cookbook purchase, Cuba!Recipes and Stories from the Cuban Kitchen by Dan Goldberg. Born and raised Cuban-American I can most certainly appreciate my culture’s dish. Aside from the traditional recipes of pre-communist Cuba this book includes recipes that have arisen as a result of the changes in politics in Cuba. As you may know, the Castro communist regime left many Cubans with little selection to nearly non-existent rations. The food choices and recipes became sparse, but not for long as the people of Cuba and their insatiable palate and creativity set out to reinvent the way they cooked. 

Churros

Ingredients

1 cup, plus 2 tbsp sugar, divided
2 tsp ground cinnamon
1 cup water
1/4 cup butter
1/2 tsp salt
1 cup all purpose flour
4 eggs
vegetable oil for deep drying

Prepare

1. Mix 1 cup of the sugar with the cinnamon in a large bowl and set aside.

2. Combine the remaining 2 tablespoons of sugar with the water, butter, and salt in a saucepan and bring the mixture just to a boil.

3. Add the flour all at once and stir vigorously until the dough pulls away from the sides of the pan, 1 – 2 minutes.

4. Remove the pan from the heat and transfer the mixture to a mixing bowl or the bowl of a stand mixer.

5. Add the eggs one at a time, either stirring by hand or beating on a low speed until each one is incorporated before adding the next. Note that the eggs will seem to break the dough, but it will eventually come back together as you continue mixing.

6. Transfer the mixture into a pastry bag fitted with a star tip or churro dispenser.

7. Heat at least 4 inches of oil in a heavy pot over medium high until it reaches 350 degrees Farhenheit.

8. Working in small batches, pipe 4 to 5 inch lengths of dough into the hot oil, using a small knife to carefully cut the dough to length,

9. Fry until golden browned and cooked in the center, 4 to 5 minutes (cut open the first churro to test for doneness).

10. Remove the churros from the oil using a slotted spoon.

11. Drain on paper towels, and toss with cinnamon sugar to coat. Serve warm or at room temperature.

The post Churros – Fried Happiness appeared first on Florida Girl Cooks.

I think this blueberry and blackberry galette is one of those things on my list of potentially intimidating things to make. It comes from one of me favorite dessert cookbooks, Dessert of the Day: 365 recipes, for Everyday of the Year from Williams-Sonoma I think all of my favorite recipes that require some additional work essentially start out this way. Regardless, I preservere and push forward and I am always amazed at the results. I encourage you, my humble readers, to try out the same in all of your kitchen / culinary endeavors. Even if it were for the pure aesthetic joy of how pretty it is, you should bake one! Enjoy this sweet summer treat! 

Blueberry and Blackberry Galette

Ingredients

For the flaky pastry dough

4 cups all-purpose flour
1 tsp. salt
24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
3/4 cup ice water

Filling

4 cups blackberries, blueberries or a mixture
2 Tbs. fresh lemon juice
1/4 cup sugar
3 Tbs. flour

Prepare

Mix the dough

In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).

Roll out the dough

Preheat an oven to 425°F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.

Fill and bake the galette

In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.

Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total. Enjoy each galette with a spoonful, or two, or three of some vanilla bean ice cream! 

Blueberry and Blackberry Galette

2017-06-14 10:45:05

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Ingredients

1. For the flaky pastry dough
2. 4 cups all-purpose flour
3. 1 tsp. salt
4. 24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
5. 3/4 cup ice water
6. Filling
7. 4 cups blackberries, blueberries or a mixture
8. 2 Tbs. fresh lemon juice
9. 1/4 cup sugar
10. 3 Tbs. flour

Instructions

1. Mix the dough
2. In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
3. Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).
4. Roll out the dough
5. Preheat an oven to 425°F. Line a baking sheet with parchment paper.
6. Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
7. Fill and bake the galette
8. In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
9. Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total.

By Teresa Gonzalez

Adapted from Williams-Sonoma Dessert of the Day

Adapted from Williams-Sonoma Dessert of the Day

Florida Girl Cooks https://floridagirlcooks.com/

The post Blueberry and Blackberry Galette appeared first on Florida Girl Cooks.

Here’s a list of my other lemonesque recipes on my blog. 

Lemon Risotto

White Chocolate Chip Lemon Cookies

Glazed Lemon Pound Cake

I’ve made lemon tart a few different ways from recipes I have found from either magazines, Pinterest, or other website  online and I’ve not been entirely impressed with the texture and flavor, until now. Amanda Frederickson helped my search come to a conclusion with this amazing recipe. 

Tart Dough

• 1 egg yolk
• 2 Tbs. buttermilk (or cold water)
• 1 tsp. vanilla extract
• 1 ¼ cups all-purpose flour
• 2 Tbs. finely ground almond flour
• 1 Tbs. granulated sugar
• pinch of salt
• 1 stick (8 Tbs.) cold unsalted butter, cut into cubes

  1. In a small bowl, combine the egg yolk, buttermilk, and vanilla extract. Set aside.
  2. In the bowl of a food processor add both flours, sugar and salt. Pulse for a few seconds.
  3. Add butter and pulse for about 10 seconds until the butter is incorporated into the flour and is the size of peas.
  4. Add the buttermilk mixture and pulse until the dough just comes together.   Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least an hour (or throw it in the freezer and freeze for up to a month).
  5. On a well-floured surface, roll out the round of dough into into a 12″ circle, about 1/8″ thick. Using your rolling pin, carefully transfer dough to tart pan and press the dough into the tart pan. Place the pan into the refrigerator for at least an hour.
  6. Pre-heat oven to 350° F. 
  7. Blind bake the pie crust by covering with tin foil, filling with pie weights and baking for about 15 minutes.
  8. Carefully remove the pie weights and cook for another 5 t o7 minutes or until golden brown.
  9. Let crust cool to room temperature.Makes enough dough for 1 –  9”– 10” tart. 

  Lemon Tart with White Chocolate

  For the Meyer lemon curd: 

  • 3 eggs
  • 3 egg yolks 
  • 1/4 cup granulated sugar
  • 1 cup Meyer lemon juice
  • 1 Tbs. lemon zest
  • pinch of salt
  • 1 stick (8 Tbs.) unsalted butter, at room temperature
  • 3 oz. Lindt white chocolate, roughly chopped

  For the candied lemon slices:

  • 2 cups water
  • 1 ½ cups granulated sugar
  • 3 Meyer lemons, thinly sliced

  For the white chocolate whipped cream:

  • 4 oz. Lindt white chocolate, roughly chopped
  • 1 cup heavy whipping cream, warm

   

  Pre-heat oven to 350°F.

  1. Make the lemon curd by combining the eggs, egg yolks and granulated sugar in a large heat proof bowl. Mix well.
  2. Add the lemon juice, lemon zest and salt and whisk to completely combine.
  3. Fill a medium sized saucepan filled with 2” water. Bring to a simmer over medium high heat. 4. Place bowl with lemon mixture on top of sauce pan and cook for about 5 to 7 minutes whisking constantly until mixture is thick and can coat the back of a spoon.
  5. Add in butter and white chocolate and stir until smooth. Remove lemon curd from heat.
  6. Pour curd into prepared tart shell and bake for 10 to 12 minutes or until filling is just barely set. Remove and let cool until room temperature, then chill in the refrigerate overnight.
  7. Serve immediately or keep tart refrigerated until ready to eat.

  Serves 8 to 10

The post Lemon Tart with White Chocolate appeared first on Florida Girl Cooks.

Blueberry-Elderflower Pie

Ingredients

For the crust:
3 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1 teaspoon salt
1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces
1/3 cup very cold vegetable shortening, cut into small pieces
2 tablespoons elderflower liqueur (such as St-Germain) or elderflower juice
For the filling:
8 cups fresh blueberries (about 4 pints)
3/4 to 1 cup sugar (depending on the sweetness of your berries), plus more for sprinkling
1/2 cup all-purpose flour
2 tablespoons elderflower liqueur or elderflower juice
Pinch of salt
1 large egg

Prepare

1. Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently
until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.

2. Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.

3.Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. If you’re cutting the pie into the “flag” then this is a good time to do it. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.

4.Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.

Blueberry-Elderflower Pie

2016-07-20 12:20:54

Serves 10

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Prep Time

45 min

Cook Time

55 min

Total Time

1 hr 40 min

Prep Time

45 min

Cook Time

55 min

Total Time

1 hr 40 min

For the crust

1. 3 1/4 cups all-purpose flour, plus more for dusting
2. 3 tablespoons sugar
3. 1 teaspoon salt
4. 1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces
5. 1/3 cup very cold vegetable shortening, cut into small pieces
6. 2 tablespoons elderflower liqueur (such as St-Germain) or elderflower juice

For the filling

1. 8 cups fresh blueberries (about 4 pints)
2. 3/4 to 1 cup sugar (depending on the sweetness of your berries), plus more for sprinkling
3. 1/2 cup all-purpose flour
4. 2 tablespoons elderflower liqueur or elderflower juice
5. Pinch of salt
6. 1 large egg

Instructions

1. Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently
2. until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
3. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.
4. Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. If you're cutting the pie into the "flag" then this is a good time to do it. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
5. Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.

By Teresa Gonzalez

Adapted from Food Network

Adapted from Food Network

Florida Girl Cooks https://floridagirlcooks.com/

The post Blueberry-Elderflower Pie appeared first on Florida Girl Cooks.

I hadn’t eaten much focaccia before taking this class and I am saddened at that fact because I have been truly missing out. Not only did we make appetizer-like focaccia but we also made a dessert focaccia with grapes, sugar, and blood orange infused olive oil. It would be this recipe right here, that stopped me in my tracks and made me fall in love with focaccia on a whole new level. This focaccia holds onto the nostalgia of summer with it’s grapes and blood orange flavor but invites the presence of fall with the hint of Rosemary in the dough. If you’re a sentimentalist about summer but have reservations on the coming of fall as I do, then this recipe is for you. This grape & blood orange olive oil infused focaccia has been adapted for your viewing then eating pleasure. Enjoy!

Grape & Blood Orange Olive Oil Infused Focaccia

Ingredients

2 1/2 tsp (1 -package) active dry yeast
1/2 cup warm water
1 1/2 cups milk
4 tbsp. olive oil, plus more for greasing
5 cup unbleached all-purpose flour
2 tsp. salt
3 tsp chopped fresh rosemary
1/4 cup red seedless grapes
1/4 cup green seedless grapes
3 tbsp. blood-orange infused olive oil
3 tbsp. granulated sugar

Prepare

1. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. Add the milk and 4 tbsp. of the regular extra virgin olive oil and stir to combine.
2. In a large bowl, using a wooden spoon, stir together the flour, salt, and rosemary. Add the yeast mixture and stir until a soft dough forms, about 2 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape it into a ball.
3. Oil a large bowl, place the dough in the bowl and turn it once to coat the top. Cover the bowl with elastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
4. Oil a 15-by-10-by-1 inch jelly roll pan. Punch down the dough, transfer to the prepared pan, and flatten it out with your hands to cover the bottom completely. Cover with plastic wrap and let rise again in a warm place until doubled in bulk, about 1 hour.
5. Preheat an oven to 450 degrees F.
6. Using your fingertips, press down firmly into the dough and make dimples about 1 inch apart and 1 inch deep.
7. Press grapes into dough, sprinkle with sugar, and drizzle with blood orange infused olive oil.
8. Bake until golden brown, 25-30 minutes. Slide focaccia onto a wire rack and let cool completely. Cut into squares and serve.

Grape & Blood Orange Infused Olive Oil Focaccia

2015-08-20 15:03:35

Serves 8

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Prep Time

2 hr 30 min

Cook Time

30 min

Total Time

3 hr

Prep Time

2 hr 30 min

Cook Time

30 min

Total Time

3 hr

Ingredients

1. 2 1/2 tsp (1 -package) active dry yeast
2. 1/2 cup warm water
3. 1 1/2 cups milk
4. 4 tbsp. olive oil, plus more for greasing
5. 5 cup unbleached all-purpose flour
6. 2 tsp. salt
7. 3 tsp chopped fresh rosemary
8. 1/4 cup red seedless grapes
9. 1/4 cup green seedless grapes
10. 3 tbsp. blood-orange infused olive oil
11. 3 tbsp. granulated sugar

Instructions

1. In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. Add the milk and 4 tbsp. of the regular extra virgin olive oil and stir to combine.
2. In a large bowl, using a wooden spoon, stir together the flour, salt, and rosemary. Add the yeast mixture and stir until a soft dough forms, about 2 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Shape it into a ball.
3. Oil a large bowl, place the dough in the bowl and turn it once to coat the top. Cover the bowl with elastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
4. Oil a 15-by-10-by-1 inch jelly roll pan. Punch down the dough, transfer to the prepared pan, and flatten it out with your hands to cover the bottom completely. Cover with plastic wrap and let rise again in a warm place until doubled in bulk, about 1 hour.
5. Preheat an oven to 450 degrees F.
6. Using your fingertips, press down firmly into the dough and make dimples about 1 inch apart and 1 inch deep.
7. Press grapes into dough, sprinkle with sugar, and drizzle with blood orange infused olive oil.
8. Bake until golden brown, 25-30 minutes. Slide focaccia onto a wire rack and let cool completely. Cut into squares and serve.

By Williams-Sonoma

Adapted from Williams-Sonoma

Adapted from Williams-Sonoma

Florida Girl Cooks https://floridagirlcooks.com/

The post GRAPE & BLOOD ORANGE OLIVE OIL INFUSED FOCACCIA appeared first on Florida Girl Cooks.

Caramel Apple Pie

Ingredients

2 rolled-out rounds deep-dish piecrust (see related recipe at left)

For the apples:
4 lb. Granny Smith apples, peeled, cored and each cut into 8 slices
1/2 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1 Tbs. fresh lemon juice
3 Tbs. cornstarch
For the caramel:
1 1/2 cups firmly packed light brown sugar
1/3 cup light corn syrup
6 Tbs. (3/4 stick) unsalted butter, cut into 6 pieces
1/2 tsp. kosher salt
1/2 cup heavy cream

1 egg white, beaten with 1 tsp. water
2 tsp. granulated sugar

Prepare

1. Transfer 1 dough round to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim.
2. Reroll the dough scraps and cut out shapes using decorative pie cutters.
3. Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes.
4. To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice.
5. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes.
6. Uncover and let cool to room temperature.
7. Stir in the cornstarch.
8. To prepare the caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt.
9. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes of cooking.
10. Off the heat, carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream.
11. Let cool until just warm.
12. Preheat an oven to 400°F.
13. Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes.
14. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving.
15. Pour the apple filling into the pie shell and place the top crust over the pie. 16. Trim the edges flush with the rim and press the top and bottom crusts together. 17. Brush the underside of the cutouts with egg wash and gently arrange them on the pie.
18. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
19. Place the pie dish on a baking sheet.
20. Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark.
21. Let the pie cool on a wire rack for at least 2 1/2 hours before serving.
22. Warm the reserved caramel sauce and serve alongside the pie for drizzling. Serves 8.

Caramel Apple Pie

2015-08-29 17:44:50

Serves 8

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Prep Time

30 min

Cook Time

1 hr 30 min

Total Time

2 hr

Prep Time

30 min

Cook Time

1 hr 30 min

Total Time

2 hr

Ingredients

1. 2 rolled-out rounds deep-dish piecrust (see related recipe at left)

For the apples

1. 4 lb. Granny Smith apples, peeled, cored and each cut into 8 slices
2. 1/2 cup firmly packed light brown sugar
3. 1/2 tsp. ground cinnamon
4. 1/4 tsp. freshly grated nutmeg
5. 1 Tbs. fresh lemon juice
6. 3 Tbs. cornstarch

For the caramel

1. 1 1/2 cups firmly packed light brown sugar
2. 1/3 cup light corn syrup
3. 6 Tbs. (3/4 stick) unsalted butter, cut into 6 pieces
4. 1/2 tsp. kosher salt
5. 1/2 cup heavy cream
6. 1 egg white, beaten with 1 tsp. water
7. 2 tsp. granulated sugar

Instructions

1. Transfer 1 dough round to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim.
2. Reroll the dough scraps and cut out shapes using decorative pie cutters.
3. Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes.
4. To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice.
5. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes.
6. Uncover and let cool to room temperature.
7. Stir in the cornstarch.
8. To prepare the caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt.
9. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes of cooking.
10. Off the heat, carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream.
11. Let cool until just warm.
12. Preheat an oven to 400°F.
13. Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes.
14. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving.
15. Pour the apple filling into the pie shell and place the top crust over the pie.
16. Trim the edges flush with the rim and press the top and bottom crusts together.
17. Brush the underside of the cutouts with egg wash and gently arrange them on the pie.
18. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
19. Place the pie dish on a baking sheet.
20. Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark.
21. Let the pie cool on a wire rack for at least 2 1/2 hours before serving.
22. Warm the reserved caramel sauce and serve alongside the pie for drizzling.

Adapted from Williams-Sonoma

Adapted from Williams-Sonoma

Florida Girl Cooks https://floridagirlcooks.com/

The post CARAMEL APPLE PIE appeared first on Florida Girl Cooks.

As much as I am trying to stay away from carbs I figured I could surely afford to break the car bank a bit! All i have to say is…those Pilsbury cinnamon rolls….have nothing on theses. HOLY SMOKES they’re delicious! You’ll totally fall in love with these just as I have! Love at first bite…all with this tasty and sweet treat! Enjoy your buns! Ha! Ha!

Cinnamon Rolls

Ingredients

Dough
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise or instant yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
plastic wrap
Filling
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, at room temperature
Pinch of salt

Glaze
4 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

Prepare

For dough:
1. Combine milk and butter in glass measuring cup.
2. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 30 to 45 seconds.
3. Pour into bowl of stand mixer fitted with paddle attachment.
4. Add 1 cup flour, sugar, egg, yeast, and salt.
5. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.
6. Add additional 2 1/2 cups flour.
7. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
8. Turn dough out onto lightly floured work surface.
9. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (You may also use a KitchenAid’s dough hook for this process.)
10. Form into ball.
11. Lightly oil large bowl with nonstick spray.
12. Transfer dough to bowl, turning to coat.
13. Cover bowl with plastic wrap, then kitchen towel.
14. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling and dough continued:
1. Mix brown sugar, cinnamon and pinch of salt in medium bowl.
2. Press down dough.
3. Transfer to floured work surface.
4. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border.
5. Sprinkle cinnamon mixture evenly over butter.
6. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up.
7. With seam side down, trim ends straight if they are uneven (we baked them in a ramekin, incapable of discarding such deliciousness) cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).
8. Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray.
9. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls).
10. Cover baking dishes with plastic wrap, then kitchen towel.
11. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer.
12. Position rack in center of oven and preheat to 375°F.
13. Bake rolls until tops are golden, about 20 minutes.
14. Remove from oven and invert immediately onto rack.
15. Cool 10 minutes.
16. Turn rolls right side up.
For glaze:
1. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl.
2. Using electric mixer, beat until smooth.
3. Spread glaze on rolls.
4. Serve warm or at room temperature.

Cinnamon Rolls

2015-10-01 10:38:07

Serves 8

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Prep Time

25 min

Cook Time

2 hr 20 min

Total Time

2 hr 45 min

Prep Time

25 min

Cook Time

2 hr 20 min

Total Time

2 hr 45 min

Ingredients

1. Dough
2. 1 cup whole milk
3. 3 tablespoons unsalted butter
4. 3 1/2 cups (or more) unbleached all purpose flour, divided
5. 1/2 cup sugar
6. 1 large egg
7. 2 1/4 teaspoons rapid-rise or instant yeast (from 2 envelopes yeast)
8. 1 teaspoon salt
9. Nonstick vegetable oil spray
10. plastic wrap
11. Filling
12. 3/4 cup (packed) golden brown sugar
13. 2 tablespoons ground cinnamon
14. 1/4 cup (1/2 stick) unsalted butter, at room temperature
15. Pinch of salt
16. Glaze
17. 4 ounces cream cheese, at room temperature
18. 1 cup powdered sugar
19. 1/4 cup (1/2 stick) unsalted butter, room temperature
20. 1/2 teaspoon vanilla extract

For dough

1. Combine milk and butter in glass measuring cup.
2. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 30 to 45 seconds.
3. Pour into bowl of stand mixer fitted with paddle attachment.
4. Add 1 cup flour, sugar, egg, yeast, and salt.
5. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.
6. Add additional 2 1/2 cups flour.
7. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
8. Turn dough out onto lightly floured work surface.
9. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (You may also use a KitchenAid’s dough hook for this process.)
10. Form into ball.
11. Lightly oil large bowl with nonstick spray.
12. Transfer dough to bowl, turning to coat.
13. Cover bowl with plastic wrap, then kitchen towel.
14. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling and dough continued

1. Mix brown sugar, cinnamon and pinch of salt in medium bowl.
2. Press down dough.
3. Transfer to floured work surface.
4. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border.
5. Sprinkle cinnamon mixture evenly over butter.
6. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up.
7. With seam side down, trim ends straight if they are uneven (we baked them in a ramekin, incapable of discarding such deliciousness) cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).
8. Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray.
9. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls).
10. Cover baking dishes with plastic wrap, then kitchen towel.
11. et dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer.
12. osition rack in center of oven and preheat to 375°F.
13. Bake rolls until tops are golden, about 20 minutes.
14. Remove from oven and invert immediately onto rack.
15. Cool 10 minutes.
16. Turn rolls right side up.

For glaze

1. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl.
2. Using electric mixer, beat until smooth.
3. Spread glaze on rolls.
4. Serve warm or at room temperature.

By Teresa Gonzalez

Adapted from Smitten Kitchen

Adapted from Smitten Kitchen

Florida Girl Cooks https://floridagirlcooks.com/

The post CINNAMON ROLLS appeared first on Florida Girl Cooks.

The title doesn’t lie…I have had Baklava from all sorts of Greek restaurants from Chicago, New York, Miami, to Greek Festivals and homes…none quite tops this recipe. One question you may have going into this though is what is phyllo dough and where do I find it? Phyllo dough is very thin rectangular sheets of dough and you can almost always find in the frozen food section next to the frozen desserts. Anywho…check this deliciousness out!  There was only one piece left of this after my niece’s baby shower! I snatched it and kept it for my co-worker Fran because she asked me to save it for her! She’s in for a treat when she sees I’ve also saved her a honkin’ piece of chocolate stout cake too!

Baklava

INGREDIENTS

1/2 cup of sugar
1 lb shelled walnuts
2 tsp cinnamon
3 sticks of melted unsalted butter
1 package frozen phyllo dough

Topping

1 cup sugar
1 cup water
1 tbsp lemon juice
1 cup honey
1/2 tsp vanilla extract

PREPARE

1. Preheat the oven to 300 degrees Fahrenheit.
2. Place walnuts, sugar, and cinnamon in a food processor and pulse for 30 seconds or until the mix is finely chopped and then place in a medium mixing bowl.
3. Melt the three sticks of butter in the small bowl in the microwave for 1 minute and a half.
4. Using the pastry brush…brush the inside of the baking pan making sure to cover every corner with butter as well.
5. Open only one phyllo dough roll first since exposure to the air will dry it out quickly. If you’re baking in a kitchen with a lot of air blowing in place a slightly damp cloth over the phyllo, only lifting it to get a new sheet of dough.
6. Place the first sheet at the bottom and lightly butter it evenly.
7. Repeat this with seven more sheets also buttering the top one.
8. Evenly spread the sugar/walnut mix over this layer.
9. Place 8 more sheets of phyllo on top, making sure to butter each one as before.
10. Spread the sugar/walnut mix evenly again.
11. Make another phyllo layer with 8 sheets.
12. Add another even layer of sugar/walnut mix.
13. Make yet another phyllo layer with 8 sheets.
14. Make the last layer of sugar/walnut mix.
15. Make the last layer oh phyllo dough with the remaining 8 sheets.
16. Trim the perimeter edges of the raw baklava and discard or…place it all in a small bowl and bake it in a small conventional oven as a teaser!
17. Cut the entire baklava into diagonal lines until you get diamond shaped baklava pieces.
18. Place in the oven and bake for 45 minutes.
19. At 35 minutes mix all of the ingredients for the topping and heat in a medium microwaveable bowl for 1 minute and a half and stir thoroughly.
20. Take the baklava out but do not turn the oven off yet!
21. Pour the sauce mix evenly over the baklava…note it will make a hissing sound. LOL!
22. Place back into the oven and bake for 15 more minutes.
23. Remove from oven and let sit for at least 24 hours before serving since the baklava will completely absorb the sacue mix. Mmmmmm!

Baklava

2015-07-21 16:05:23

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Prep Time

1 hr 10 min

Cook Time

1 hr

Total Time

2 hr 10 min

Prep Time

1 hr 10 min

Cook Time

1 hr

Total Time

2 hr 10 min

Ingredients

1. 1/2 cup of sugar
2. 1 lb shelled walnuts
3. 2 tsp cinnamon
4. 3 sticks of melted unsalted butter
5. 1 package frozen phyllo dough
6. Topping
7. 1 cup sugar
8. 1 cup water
9. 1 tbsp lemon juice
10. 1 cup honey
11. 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 300 degrees Fahrenheit.
2. Place walnuts, sugar, and cinnamon in a food processor and pulse for 30 seconds or until the mix is finely chopped and then place in a medium mixing bowl.
3. Melt the three sticks of butter in the small bowl in the microwave for 1 minute and a half.
4. Using the pastry brush...brush the inside of the baking pan making sure to cover every corner with butter as well.
5. Open only one phyllo dough roll first since exposure to the air will dry it out quickly. If you're baking in a kitchen with a lot of air blowing in place a slightly damp cloth over the phyllo, only lifting it to get a new sheet of dough.
6. Place the first sheet at the bottom and lightly butter it evenly.
7. Repeat this with seven more sheets also buttering the top one.
8. Evenly spread the sugar/walnut mix over this layer.
9. Place 8 more sheets of phyllo on top, making sure to butter each one as before.
10. Spread the sugar/walnut mix evenly again.
11. Make another phyllo layer with 8 sheets.
12. Add another even layer of sugar/walnut mix.
13. Make yet another phyllo layer with 8 sheets.
14. Make the last layer of sugar/walnut mix.
15. Make the last layer oh phyllo dough with the remaining 8 sheets.
16. Trim the perimeter edges of the raw baklava and discard or...place it all in a small bowl and bake it in a small conventional oven as a teaser!
17. Cut the entire baklava into diagonal lines until you get diamond shaped baklava pieces.
18. Place in the oven and bake for 45 minutes.
19. At 35 minutes mix all of the ingredients for the topping and heat in a medium microwaveable bowl for 1 minute and a half and stir thoroughly.
20. Take the baklava out but do not turn the oven off yet!
21. Pour the sauce mix evenly over the baklava...note it will make a hissing sound. LOL!
22. Place back into the oven and bake for 15 more minutes.
23. Remove from oven and let sit for at least 24 hours before serving since the baklava will completely absorb the sacue mix. Mmmmmm!

By Teresa Gonzalez

Florida Girl Cooks https://floridagirlcooks.com/

The post BAKLAVA – Better Than Your Greek Mama’s appeared first on Florida Girl Cooks.