Fall Favorite: Apple Crisp

One of my favorite things about fall besides cozy rooms and beautiful folliage is apple season.  I don't think I've ever met an apple dessert that I didn't like and this family recipe for apple crisp is my all time favorite.  I have a feeling that once you try it, it will be your favorite too!

Apple Crisp

4 cups sliced tart apples (about 4 medium - I use Granny Smith)

2/3 to 3/4 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup old-fashioned oats (I use 3/4 cup)

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1/3 cup butter softened

Pre-heat oven to 350 degrees. Arrange sliced apples in greased 8" x 8" square pan.  Mix dry ingredients and then add softened butter to create topping.  Sprinkle evenly over apples.  Bake for 30 minutes or until topping is golden brown and apples are tender.  Serve warm with ice cream. 

Photo by Heather Clawson for Habitually Chic

Treats for My Sweets

I had a Martha moment this week and decided to make a batch of cookies to give to my friends for Valentine's Day. The recipe is based on my favorite White Chocolate, Cranberry, Macadamia cookies that I used to pick up as a special treat. Everyone enjoyed them so I thought you might like the recipe too!

White Chocolate and Cranberry Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
I also added about a 1/2 cup pecans but you could add whatever nuts you like

Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
3. Beat in the egg and vanilla.
4. Combine the flour and baking soda; stir into the sugar mixture.
5. Mix in the white chocolate chips and cranberries and optional nuts.
6. Drop by the spoonful onto greased cookie sheets. I used Silpat non-stick baking mat instead.
7. Bake for 8 to 10 minutes. I checked them at 9 minutes but they all seemed to take 10 minutes but this will depend on your oven. For best results, take them out while they are still doughy.
8. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
9. Enjoy!

Holiday Toffee

One of my holiday traditions is making toffee. Sometimes you want to give a friend or co-worker a little something but not necessarily buy them an expensive present so the toffee is perfect. People appreciate that you took the time to make it yourself and it really is delicious! For a larger group like my friends at Flair, I pack it up in little boxes but most of the time I put a few pieces in a clear cellophane bag tied with a red satin ribbon. It's not exactly low calorie so sometimes less is more!

Holiday Toffee

Base Layer:

2 1/4 cup chopped pecans

2 sticks unsalted butter

1 cup sugar

6 tablespoons light corn syrup

2 tablespoons water

Topping:

12 oz. semi-sweet chocolate

1 cup finely chopped pecans

Preheat oven to 350 degrees. Toast pecans on a baking sheet for approximately 5-10 minutes. Let nuts cool and measure them out so they are ready to go when you need them. It's important to plan and measure everything in advance because once you start boiling the sugar mixture, you won't have time later. You can also use almonds but everyone thinks the pecans taste better.

Lightly oil a 15 1/2 in. by 10 1/2 in. metal baking pan. I use Pam and then wipe off the excess with a paper towel. You should also spray a spatula for later and set it aside.

Cut butter into small pieces and in a 2-3 quart heavy sauce pan combine with the sugar, light corn syrup and water. Bring mixture to a boil over moderately high heat, stirring until sugar is dissolved. Boil sirring occasionally until candy thermometer registers 290 degrees. It takes approximately 10 minutes and the mixture will start to turn a caramel color. It's very important that you let it reach the "hard crack" stage. If you don't, the toffee will be chewy instead of crunchy.

Once the mixture is the desired temperature, quickly stir in the 2 1/4 chopped pecans and immediately pour out onto the prepared baking sheet. Using a spatula, quickly spread the toffee into as even a layer and as close to the edges of pan as possible.

Let mixture stand 1 minute. The original recipe says you can just melt 12 oz. of chocolate chips over the hot mixture and spread them with a spatula but I prefer to melt baking chocolate in a double boiler and spread that over the sugar mixture. I also wipe off the top of the sugar mixture with a paper towel so the chocolate will adhere and not separate after it's cooled. Then sprinkle 1 cup of finely chopped pecans on top and gently press them into the chocolate.

Chill the toffee until the chocolate is firm, at least 2 hours. I usually chill it overnight. Once cooled, break toffee into bite size pieces and pack them into bags and boxes. Keep toffee chilled to prevent the chocolate from melting. Then enjoy!