Caramel Stuffed Apple Spiced Cookies

Last week my friends came over to my house for dinner and afterward we made these cookies. When I first saw the recipe I thought it would be fun to make because it seemed to reflect fall flavors with the apple, cinnamon, caramel combination. I also had an ulterior motive in picking this particular recipe because I knew that my cousin was going to be coming to town and he absolutely loves caramel, therefore I wanted to make something that I could bring to his house when I saw him.

Funny enough my mom, who is not much of a cookie lover, ended up eating the most cookies out of anyone. She said that the texture and flavor reminded her of a type of cookie she used to eat when she was little and asked me to make them again sometime soon, a request I will be sure to follow given her enthusiasm. Overall I would rate the evening and the recipe a success; the cookies ended up being very easy to make and my friends and I had a great time catching up with one another. In fact we got so caught up in our conversation that we forgot to check on the first batch and accidentally left them in a little too long, leading to slightly crispy and burnt bottoms. However the second batch turned out perfect and some people who tried the cookies said that they actually preferred the slightly burnt ones...go figure.

Caramel Stuffed Apple Spiced Cookies

• 1 cup (8 tbsp) butter, softened
• 1 cup sugar
• 1/2 tsp salt
• 1 box (7.4 oz or 230 g) Spiced Apple Cider drink mix (can be found near the hot chocolate mixes)
• 2 eggs
• 1 tsp vanilla
• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 bag  (12 oz or 336 g) caramel soft chews

1. In a small bowl whisk together the flour, baking soda, baking powder, and cinnamon. 
2. In a large bowl cream together the butter, sugar, salt, and all 10 packages of apple cider drink mix until light and fluffy.
3. Beat in the eggs, one at a time, and then mix in the vanilla.
4. Gradually add the dry ingredients to the mixture until evenly incorporated and a dough forms.
5. To make it easier to scoop, refrigerate the dough for an hour, though this step can be skipped if you're in a hurry.
6. Scoop out cookie dough into 2" balls. Flatten the ball slightly in the palm of your hand then press an unwrapped caramel into the center. Seal the dough around it, covering the caramel completely.
7. Place the cookies on baking sheets lined with parchment paper about 2" apart. Give them plenty of room because they will spread a lot. 
8. Bake for 12-14 minutes at 350 degrees Fahrenheit or until the cookies are very lightly browned. If using multiple trays, rotate halfway through to ensure even baking. Allow the cookies to cool for 5 minutes on the baking trays before transferring to a wire rack to finish cooling completely.

Carrot Ginger Soup

A while ago as I was doing my nightly browsing of tastespotting.com I decided to search for soup recipes and found this simple sounding carrot soup. It required few ingredients, little effort, and did not require too long to cook in terms of soup. I made a mental note to save the recipe and make the soup at some point but I never quite got around to it. Then, a couple of days ago, I found myself pondering over what to do with extra chicken stock I had left over and suddenly I recalled this recipe and my desire to try it out. As I looked in my fridge I saw that I had all the right ingredients, which isn't hard considering there are only five excluding seasoning and oil, so I set about cooking the soup.

The original recipe calls for using fresh ginger, which unfortunately was the one ingredient I was missing, but I did have ginger powder in my pantry so I decided to use that instead. Personally, I'm not the biggest fan of ginger so I was reluctant to use a lot in the soup. At first I was worried that I didn't properly convert the amount of fresh ginger into powdered because every time I opened the pot lid to stir the soup the smell of ginger was so overwhelming. However once the soup was finished cooking and pureed the ginger became a nice overtone and gave the soup a gentle spice.

When I finished the soup and served it to my brother I said to him "I don't mean to toot my own horn, but damn that's a good soup I just made". He tried the soup and he replied back that it was, indeed, "horn-tootin' good". The next day I brought it with me for lunch and a couple of my friends had a taste, each of them quite enjoying the soup. My mom, also a ginger skeptic, loved the soup as well and when I brought over a friend for dinner she liked it too. The soup was much more delicious and successful than I could have imagined and I don't think it will be long before I make it again.

Carrot Ginger Soup

• 1 large onion, chopped
• 4 cloves garlic, diced fine
• 2 lbs carrots, peeled and roughly chopped
• 6 cups chicken or vegetable stock
• 2 tbsp fresh ginger or 2 tsp powdered
• 1 cup heavy cream or milk
• Salt and pepper
• Olive oil

1. Heat the olive oil in a large pot over high heat then add the chopped onions. Cook until translucent, about 3-5 minutes, stirring occasionally. 
2. Add the garlic and cook for another minute. 
3. Add the carrots and ginger and reduce the heat to medium. Cook for about 5-8 minutes or until the carrots start to "sweat".
4. Pour in the stock and bring the soup to a boil. Reduce the heat to low and simmer, with the pot covered, for about 40 minutes until the carrots become tender.
5. Transfer the soup to a blender in batches and puree until smooth.
6. Return the soup to the pot and add the cream or milk. Season with salt and pepper and bring the soup back up to temperature.

Chicken Enchiladas

I know a dish is good when my family asks me to make it again immediately after they eat it the first time; this was the case when I made these chicken enchiladas. I found the recipe a while back but hadn't gotten around to making it until just last week. The recipe didn't sound too complicated and I didn't think it would take me long to prepare everything but I was clearly mistaken. Not only did I cut myself in the process, but I also managed to get a little bit of jalapeno pepper under my fingernail and was left with a burning sensation in my thumb for many hours.

I was quite frustrated with both myself and the recipe because it required so much effort and time, something I hadn't anticipated. I know there are things that I cook or bake which can be time consuming, but usually I am aware of that fact going in and therefore I mentally prepare myself for the time and effort required to produce the dish. However this time I was convinced that this recipe would be a breeze and so, I was caught off guard when it came time to making the enchiladas. I was completely ready to write off the enchiladas as a fail but then I saw my family's enthusiastic response and I became determined to recreate the recipe in an easier way. I kept the ingredients the same but tweaked a couple of steps, like using pre-cooked chicken instead of cooking the chicken from scratch, and put the new version to the test this past weekend.

I'm happy to report that my tweaking was a success! I managed to keep the same great flavor that my family had originally fallen in love with but shortened the preparation time by half an hour. The dish came together exactly how I wanted and everyone was left satisfied. The best part about these enchiladas is that they taste good fresh from the oven but they also reheat well. The first time I made them I didn't eat it right away. The next day, everyone in my family took one or two with them for lunch and by the time I came home from school to try it there was only one enchilada left. I was so glad to see how my family enjoyed it, both last time and this time, and I know I will be making it again sometime in the near future.

Chicken Enchiladas

• 3-4 cooked skinless chicken breasts (depending on the size; I used 4 medium sized)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/4-1/2 tsp red chili flakes (depending on how spicy you want it)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp sugar
• 1 28 oz (392 mL) can crushed tomatoes
• 2 cups shredded Mexican blend cheese
• 1/2 cup (about 1/2 bunch) cilantro, chopped
• 12 fajita-size flour tortillas
• Salsa (any variety will work; just enough to cover the top)
• Olive oil
• Salt and pepper

1. In a large saucepan heat the oil on high heat until hot then add the onions and cook until translucent, about 3-5 minutes. Stir in the garlic and cook for another 30 seconds.
2. Add the crushed tomatoes, chili flakes, chili powder, cumin, and sugar and stir to combine. Bring the mixture to a boil then reduce the heat to low and allow it to simmer and thicken for about 20 minutes.
3. Meanwhile, shred the chicken into a bowl and combine with the cilantro and one cup of the shredded cheese.
4. Once the sauce has slightly thickened, pour it through a strainer. Make sure to press down onto the onion mixture to extract as much of the liquid as possible. Reserve the liquid and add the onion mixture to the chicken. Mix well to combine.
5. Microwave the tortillas for 30-60 seconds so that they are soft and pliable. Working with one tortilla at a time, spread about 1/3 cup of the chicken mixture in a line evenly along the bottom third of the tortilla. Tightly roll the tortilla and lay, seam-side down, in a greased 9" x 13" pan.
6. Repeat with the remaining tortillas and lay each one so that it is touching its neighbors. Pour the liquid sauce and salsa evenly over the enchiladas and top with the remaining cup of shredded cheese.
7. Cover with aluminum foil and bake at 400 degrees Fahrenheit for 20 minutes. Uncover and bake for 5 more minutes or until the cheese browns a little. Remove from the oven and let stand for about 10 minutes before serving.

Note: The enchiladas can be reheated the next day either in the oven or the microwave, either way is good though the oven will keep the edges a little crispier.

Carrot Zucchini Squares

About a month ago my friend made these carrot zucchini squares and brought one to class for me to sample. I have used zucchini only once before in baking when I made my chocolate zucchini bread and, though it tasted great, my family typically aren't fans of those types of desserts. However when I tried the carrot zucchini square made by my friend it tasted so delicious I immediately asked her for the recipe and convinced myself that at some point an occasion would arise where I could bake them.

Finally my opportunity came when my mom pointed out that we had a lot of zucchini in our fridge and they were going to go bad soon if we didn't use them up. For breakfast my mom made what we call "zucchini aladushki", which are like little fritters, but we still had plenty of zucchini left. I talked my mom into letting me make these carrot zucchini squares so that we wouldn't be letting food go to waste.

My brother was quite skeptical when he saw me prepping all of the ingredients because it contained so many things he doesn't like in his desserts--dried fruit, zucchini, ginger. However seeing as how this was a dessert, he obviously couldn't resist tasting one and he was shocked to find that he really liked it. In fact he told me that I had "beat him" by baking something that sounded so unappealing to him but in the end tasting amazing. 

The truth of the matter is that what makes these carrot zucchini squares so delicious is the combination of the moist cake with the crunch of the walnuts and the sweetness of the cream cheese frosting. Even my mom loved the squares, particularly noting the texture added by the walnuts and the slight lemony flavor of the frosting.

Later that evening, my aunt and uncle came over to our house to join us for an impromptu dinner. My uncle was delighted when he saw the carrot zucchini squares because apparently carrot cake is one of his favorite desserts. I never knew this about him and was pleased to discover that at least one person in my family appreciates more "savory baking". In fact at the end of the night I packed a container full to send home with him and he gave me one of the biggest smiles.

Carrot Zucchini Squares

Note: This recipe says it makes 36 squares but I cut mine into 24 nicely sized portions.

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ginger
• 2 eggs, lightly beaten
• 1 1/2 cups shredded carrot (about 3 medium sized)
• 1 cup shredded zucchini (about 1 medium sized)
• 3/4 cup brown sugar, tightly packed
• 1/2 cup raisins (I also added 1/2 cup craisins)
• 1/2 cup walnuts, roughly chopped
• 1/2 cup oil
• 1/4 cup honey
• 1 tsp vanilla

For the cream cheese frosting

• 1 8 oz block cream cheese
• 1 cup powdered sugar
• 1 lemon, zested

1. In a large bowl combine the flour, baking powder, baking soda, and ginger.
2. In a separate bowl combine the eggs, shredded carrot and zucchini, brown sugar, raisins, craisins (if using them), walnuts, oil, honey, and vanilla.
3. Add the carrot and zucchini mixture to the four mixture and stir until just combined.
4. Pour the mixture into an ungreased 9" x 13" pan and spread out evenly. Bake for about 25 minutes at 350 degrees Fahrenheit, or until an inserted toothpick comes out clean.
5. While the mixture is baking, beat together the cream cheese, powdered sugar, and lemon zest on medium speed until fluffy. 
6. Cool the cake in the pan before spreading the prepared frosting and cutting into individual squares.

Lemon Ricotta Pancakes

I am so excited to finally be posting a pancake recipe! I must admit that this is not the first time I have made these pancakes, but this is definitely the first that these, or any other pancakes I have made, turned out correctly. The thing is...I'm awful at making pancakes! I have tried several times, mostly over this past summer, and each time I was left with a disappointing mess. Even though the pancakes tasted good I could never quite figure out the technique behind the flipping and therefore my pancakes looked horrible...misshapen and uneven, sometimes burnt or pieced together. Today my flipping issues were finally put behind me and I made a giant stack of beautifully perfect pancakes.

The first time I made these pancakes they tasted delicious so I really wanted to try my hand at them again and after making moussaka earlier in the week I had extra ricotta cheese leftover. In fact, I had exactly the right amount called for in the recipe. I was awakened early this morning by a phone call and couldn't get back to sleep so I decided I would make the pancakes for breakfast for the entire family. I don't know why this time in particular I finally got the flipping technique down, and why it has eluded me in the past. It took me a while to get the pan to exactly the right temperature and time my flips so that I had a beautiful golden color every time.

Once I got my "flipping groove" on I dared myself to pour out two at a time. Previously, I had been working at a slow and steady pace, pouring one pancake at a time in the center of the pan and giving myself plenty of room to flip it over. However I decided that since I was doing such a good job with the one pancake I should at least attempt two. Luckily for me, my flipping skills withstood the little challenge and I continued to make the rest two at a time. At first it took me a little bit off guard as I had to figure out how to best flip one without messing up the other, but once I got the spacing down I was on a roll. Even though I was actually only using one hand to flip, somehow I found it reassuring to hold a spatula in each hand...it gave me a sense of balance. Every time I plated another pancake I let out a little squeal of joy; good thing everyone was still asleep and no one was watching me.

As far as the taste goes, I already knew that the pancakes would be well received by my family because they quite enjoyed them last time. The lemon flavor is really strong because the recipe calls for both the zest and juice of a lemon. Also, the pancakes are extremely light because the eggs are separated and the whites are beaten with sugar before being folded into the rest of the batter. This gives the pancakes a sense of airiness which offsets any graininess that one might think would come from the use of ricotta. I'm so happy that my pancakes finally turned out the way I imagined them to be. Hopefully my newly acquired flipping skills are here to stay and I will be able to post more pancake recipes soon!

Lemon Ricotta Pancakes
Note: This recipe makes about 24 palm-sized pancakes.

• 1 cup ricotta cheese
• 1 cup milk
• 3 large eggs, separated
• 1 lemon, zested and juiced
• 1 1/4 cup flour
• 3 tbsp corn starch
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/4 cup sugar

1. In a large bowl, combine the ricotta, milk, egg yolks, lemon zest and juice and whisk together.
2. Add the flour, corn starch, baking powder, and salt and whisk just until the dry ingredients are incorporated.
3. In a separate bowl, beat the egg whites on medium-low speed until foamy. Increase the speed to medium-high and gradually add the sugar. Continue to beat until soft peaks form.
4. Fold one third of the egg whites into the lemon ricotta mixture until completely incorporated. Gently fold or whisk in the rest of the egg whites until no more white streaks are present.
5. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour 1/3 cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 15-20 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking.

Apple Pie

Last week I went out for dinner with my oldest childhood friend. Even though we only live two blocks from each other, our busy schedules keep us from seeing each other on a regular basis and we had a great time catching up over some lovely tapas and sangria. For the past month my friend has been living by herself as her parents went to go visit family in Israel. In honor of their return she told me that she wanted to bake something and I volunteered to help. I asked her to pick something to bake and I would research the recipe and send her a list of ingredients to buy. She agreed to the plan and a couple of days later informed me that she wanted to bake apple pie.

I was actually quite excited at her choice because I have never made apple pie before and always wanted to try my hand at this classic baked good. Although I have made galettes in the past, which are basically just a free form rustic pie, I have always wanted to make a traditional pie with a lattice top. Now that I have done it I can honestly say that it's really not that hard to accomplish and it definitely gives the pie a beautiful appearance which everyone admires.

As it happens, this past weekend was a holiday weekend in Canada with everyone receiving Monday off for Thanksgiving. Because my friend was alone my mother invited her to come celebrate Thanksgiving with our family on Sunday. We didn't exactly have a traditional meal with turkey and all of the fix-ins, but we still spent a wonderful afternoon together and that's what really counts. After the meal my friend and I partook in some fall shopping before coming back to the house to bake the pie. It was so much fun to have such an eager student in the kitchen; she carefully watched me each step of the way and listened to my explanations of why I did things a certain way. Generally I would start on something, like making the dough or preparing the filling, and then she would take over.

At the end of the night she took the pie home and the next day she served it to her parents when they arrived. She told me that they loved the pie and I know she was proud of making it for them. It was great for me to see how much she enjoyed herself in the kitchen and that I could teach her about something I love so much.

Apple Pie

For the dough:
Note: This is enough to make one 9" crust. To make the top layer double-up the ingredients.

• 1 1/4 cups flour
• 1 tbsp sugar
• 1/4 tsp salt
• 1/2 cup (8 tbsp) cold unsalted butter, cut into pieces
• 3-4 tbsp ice cold water

1. Combine the flour, sugar, and salt and pulse a couple of times in a food processor. Add the chunks of butter into the processor and pulse until the butter pieces are roughly the size of walnuts. If you don't have a food processor use a pastry cutter or fork and knife to cut the butter into the flour.
2. Transfer the dough mixture into a bowl and moisten with the water, starting with just a couple of tablespoons at first. Work the mixture until it forms a dough, adding water by the tablespoon only as needed if it feels dry.
3. Form the dough into a small disk and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours before rolling it out.

For the filling:

• 5-6 large Granny Smith apples (or any other variety), peeled, cored and sliced
• 1/3 cup sugar
• 3 tbsp brown sugar
• 1 tbsp flour
• 1/2 tsp cinnamon
• 1 tbsp lemon juice
• 2 tbsp cold unsalted butter, cut into small chunks
• 1 egg yolk

To assemble:

1. Roll out half of the dough (equivalent to one crust) into approximately a 12" round. Transfer to a 9" pie plate and cover with plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, in a large bowl, combine the apple slices, sugars, flour, cinnamon, and lemon juice. Mix well and set aside.
3. Once the dough has chilled, pour the apple mixture with its accumulated juices into the bottom pie crust and spread the filling evenly. 
4. Dot the surface of the apples with the small chunks of cold butter.
5. Roll out the remaining dough and use a pizza cutter to cut into long strips of equal width. If you want more of a lattice look make the strips thinner. If you want less work, make them thicker.
6. Lay several strips of dough parallel to each other over the filling. Fold back every other strip to the middle of the pie then lay another strip next to the folded ones, perpendicular to the rest.
7. Unfold the strips so that they lay over the newly placed perpendicular one. Next, fold back the previously unfolded strips (now underneath the new strip) and lay another perpendicular strip on either side. 
8. Repeat the process until the lattice is finished. Trim off the excess and crimp the edges. If you have extra dough, you can cut out little shapes and stick them on the sides of the pie.
9. Add a little water to the egg yolk and brush the egg wash all along the surface and edges of the pie. Bake at 400 degrees Fahrenheit for 50-60 minutes or until the crust is golden brown and the juices are bubbling. If the crust starts to brown too quickly, cover with aluminum foil and continue baking.
10. Allow the pie to cool for at least 30 minutes before slicing and serving. It pairs well served warm with a scoop of vanilla ice cream on the side.

Baked Chicken Parmesan

Almost a year ago I presented my mom with a birthday gift for the two of us to take a cooking class together. Due to various circumstances, we didn't have a chance to book and attend a class until this past week. We went to the Italian Cooking Class hosted at Meinhardt foods here in Vancouver. The class was so much fun and I had a great time with my mom.

When I told my aunt about our upcoming class she questioned my need and desire to go to such classes, citing my vast skills and noting that my cooking/baking repertoire was already so full. What, she asked me, could I possibly gain from the class when I'm so good at recreating recipes that I come across on my own. I explained to her that although I gather most of my recipes online and try out various new techniques it's nice to be able to see something being done in front of you rather than reading steps or looking at pictures. The interactive element helps to establish the technique and also allows you to ask questions along the way. This cooking class was no different; although the recipes we prepared were quite simple and I could have prepared them on my own, I learned a new way to dice onions and tomatoes quickly and efficiently. Things like that, and the actual fun of attending the class with other food enthusiasts, makes me seek out these experiences and treasure them.

The Chicken Parmesan we made during the class tasted great and the instructor let me take home the extra breading mixture that was left over. My family celebrated Canadian Thanksgiving this weekend by having a nice big lunch together, though not with the traditional turkey. Instead, I prepared my Thai Curry Mussels and Mussels in White Wine and Tomato Broth along with this chicken. It was very well received and tasted just as good as the one we made during the cooking class.

Baked Chicken Parmesan
Note: We didn't actually measure out how much breading we used and the specific amount of herbs but these are the amounts I suspect should be enough.

• 6-8 boneless, skinless chicken thighs (can also use chicken breasts sliced in half)
• 2 cups Panko bread crumbs
• 2-3 tbsp each thyme, parsley, basil (you can pretty much use any herbs you have on hand)
• 1 lemon, zested
• 2-3 eggs, lightly beaten
• 1 1/2 cups Parmesan cheese
• Salt and pepper
• Olive oil

1. Wash and pat down all of the chicken thighs and set aside.
2. In one bowl, mix together the bread crumbs, herbs, lemon zest, a little salt and pepper, and half of the Parmesan cheese.
3. In a separate bowl lightly beat the eggs and set next to the first bowl.
4. Prepare a large baking tray with parchment paper and pour a generous amount of olive oil onto it.
5. One at a time, dredge the chicken thigh first in the egg mixture and then into the breadcrumb topping, making sure to fully coat both sides. Coat both sides of the chicken with the olive oil from the tray (spread it around a little) and repeat with the remaining pieces. Arrange the pieces evenly on the tray so that they are not touching.
6. Top the chicken thighs with the remaining Parmesan cheese and put in the oven to bake for 10 minutes at 400 degrees Fahrenheit.
7. Reduce the temperature to 375 degrees (350 if the thighs are quite thick or using chicken breast) and bake for an additional 25-30 minutes, or until there is no more pink on the inside when sliced through.
8. Serve the chicken with some fresh lemon wedges or marinara sauce. 

Note: Any extra breading can be sealed in a ziploc back and frozen for up to two months...just make sure to label it and use it only for chicken. Also, the chicken can be reheated the next day in the oven at a high temperature (400 degrees Fahrenheit) for about five minutes.