Ultimate Steel-Cut Oatmeal

My sister and brother-in-law share my love for cooking and recipes. They have made several recipes from the America's Test Kitchen Healthy Family Cookbook, and it's something I had been wanting for a while. My mom and dad got it for me for Christmas several years ago, so I was so excited to find new recipes inside.

First off, I LOVE that it's a metal-ring binder style cookbook. My Mom's 1970's Betty Crocker Cookbook is in this format, and I always wanted a cookbook like this. Browsing through this book makes me want to cook non-stop for a month - there are so many recipes I would like to try! One that caught my eye right away was this recipe for Steel-Cut Oats. I had a container of them in my pantry and had every other ingredient on hand, (which never happens!).

I am not a traditional oatmeal lover. In fact, I had a very bad experience with oatmeal as a child. I begged my mom to let me have an oatmeal with red gummy bears (gag) for dinner one night instead of tuna casserole (double gag). Why we even had this in the house I will never know. It turned into a slimy, soggy, pink slop and I did not want to eat it. I remember trying to bribe my dad to eat it (he quickly shot me down). This was the last time I ate oatmeal until college, when my roommate Kathleen showed me how to make it in a way that is not soggy or slimy - she uses about 1/4 the amount of water recommended. I continued to enjoy my oatmeal this way, and even made a similarly-textured baked oatmeal.

This dish takes some time to make, but the result is a creamy, but not soggy, oatmeal that can be tailored to your specific tastes. I decided to add in grated apple, dried cranberries, cinnamon, and some brown sugar, but ATK suggests a number of different variations, including maple syrup, honey, figs, walnuts, and/or bananas. The second time I made this, I doubled the recipe and we reheated the leftovers each morning. 

Ultimate Steel-Cut Oats

Ingredients:

3 cups water

1 cup 1% lowfat milk*

1 tablespoon unsalted butter

1 cup steel-cut oats

1/4 teaspoon salt

Optional add-ins:

1/2 large, peeled and grated sweet apple (such as Fuji)

1/3 cup dried cranberries

3 tablespoons brown sugar

1/4 teaspoon ground cinnamon

*ATK advises against using skim milk. I actually only had skim and whole milk, so I used whole. Not as healthy, but it was gooood!

Directions:

1. Bring the water and milk to a simmer in a large saucepan over medium heat.

2. Meanwhile, melt the butter in a skillet over medium heat, then add the oats and toast, stirring constantly, until golden and fragrant, 1 1/2 to 2 minutes.

3. Stir the oats into the simmering liquid, reduce the heat,to medium-low, and simmer gently until the mixture is very thick, about 20 minutes.

4. Stir in the salt and the optional add-ins and continue to simmer, stirring occasionally, until almost all of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes (if doubling the recipe, increase this to 15 minutes). Let stand for 5 minutes before serving.

Source: Adapted from the America's Test Kitchen Healthy Family Cookbook

Pumpkin-Chocolate Cheesecake Bars

Although I didn't always think so, pumpkin and chocolate is such a great combination. Years ago in the fall, one of my labmates brought these Pumpkin-Chocolate Cheesecake Bars to a lab meeting. They are similar in theory to the Chocolate-Pumpkin Cheesecake Bars, but in these bars the chocolate and the pumpkin are layered rather than swirled, and the crust is graham cracker rather than chocolate cookies. These bars also have a delicious sour cream topping, and if I remember correctly, the cheesecake layers in these bars are slightly less firm than the Chocolate-Pumpkin Cheesecake Bars.  I am happy to have both bar recipes to make during my favorite time of year!

Pumpkin-Chocolate Cheesecake Bars 

Makes 24 to 36 bars

Ingredients: 
1 1/4 cups graham cracker crumbs
1/4
 cup sugar
1/3 
cup butter, melted
2 
8-ounce packages cream cheese, softened
1 3/4 
cups sugar
3
 eggs
1 
cup canned pumpkin
1/2 
teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 
teaspoon vanilla
1/4 
teaspoon salt
6
 ounces semisweet chocolate, cut up (or 3 ounces semi-; 3 ounces bittersweet)
1 tablespoon bourbon, optional
2 
tablespoons butter
1 1/4 
cups sour cream
1/4 
cup sugar
Grated fresh nutmeg and/or milk chocolate or semisweet chocolate curls

Directions: 
1. Preheat oven to 325F. Lightly grease a 13x9-inch baking pan; set aside.

2. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.

3. In a large bowl, combine cream cheese and the 1 3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, cinnamon, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture and set aside in a separate bowl (this mixture will have the chocolate added to it).

4. In a small heavy saucepan, combine the 6 ounces chocolate, the bourbon if using, and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1 1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.

5. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.

6. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over bars. Cool completely. Cover and chill for at least 3 hours. Cut into bars.

* Before serving, sprinkle with nutmeg and/or chocolate curls.

 *To make triangle-shape bars, cut the cookies crosswise into four strips. Then cut each strip into five triangles (you'll end up with two half-triangles from the ends of each strip).

To Make Ahead: Bake and chill as directed; cut into bars. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze.

Source: Adapted from Midwest Living

Harvest Chicken Salad

Several years ago, Subway introduced a chicken salad that had grapes, apples, raisins, and dried cranberries. I really liked the idea of this salad, although I felt like a homemade version would be much better. I love the sweet and savory balance of this chicken salad. I've served it on bread or in a dish. It's the perfect lunch or light dinner in early fall!

Harvest Chicken Salad 

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts
Kosher salt and pepper
1/2 cup mayonnaise
1/2 cup sour cream
1 cup grapes, cut in half
1 apple, diced (I like Fuji)
1/4 cup raisins
1/4 cup craisins/dried cranberries

Directions:
Preheat oven to 350F.

1. Rub chicken with olive oil and place on a foil lined baking sheet. Sprinkle with kosher salt and pepper and bake until cooked through. Set aside to cool.

2. Cube cooled chicken. In a large bowl, combine mayonnaise, sour cream, grapes, apple, raisins, and craisins. Add chicken and stir to combine. Adjust seasoning with salt and pepper to taste. Chill until ready to serve.

Source: Inspired by the Orchard Chicken Salad from Subway, portions of chicken salad recipe from Barefoot Contessa

Browned Butter Cookies with Apple Cider Caramel Filling

After making the Apple Cider Caramels, I had to try out this recipe that combines the caramels with Browned Butter Cookies. I wasn't sure how these would turn out, but I was blown away by how good they were.  The browned butter cookie base perfectly compliments the apple cider caramels. I know my words can't do these justice, so I will just let the pictures speak for themselves. Caramel oozing from a cookie? Yes please!

Browned Butter Cookies with Apple Cider Caramel Filling

Makes about 20 cookies

Ingredients:
1 cup (2 sticks) unsalted butter
2 1/4 cups all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon coarse sea salt, plus more for sprinkling
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 1/2 teaspoons vanilla extract
1 tablespoon greek yogurt or sour cream
20 apple cider caramels (about 1-inch squares), unwrapped

Directions:
Preheat oven to 350F.

1. Place the butter in a medium skillet over medium heat. Melt completely. Continue to cook, whisking frequently, until the butter foams, bubbles slightly, and begins to brown. Continue whisking until the butter is evenly brown, being careful not to burn. Remove from heat and allow to cool.

2. Line baking sheets with parchment. In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer, combine the sugars and brown butter, mixing on medium speed until well blended and smooth.

3. Blend in the egg and yolk, scraping the bowl as needed. Blend in vanilla and yogurt or sour cream.  With the mixer on low, blend in the dry ingredients until just incorporated.

4. Use a medium dough scoop to place a ball of dough onto the prepared pan (about 2 tablespoons). Press the center of the dough down to create an indentation. Place a caramel in the indentation and pinch together the edges of the dough over the caramel to completely hide it in the center of the dough. At this point, you may pinch the top of the dough in multiple spots to create a more rustic look. Repeat with remaining dough, spacing cookies at least 2 - 3 inches apart.  Chill dough on cookie sheets in refrigerator for 30 minutes.

5. Bake the cookies until golden brown, about 14 minutes, rotating the pans halfway through cooking. Let cool briefly on the cookie sheet, then transfer to a wire rack to cool completely. Sprinkle with sea salt, if desired. Serve slightly warm to achieve gooey caramel texture.

Source: Annie's Eats

Apple Cider Caramels

I made these apple cider caramels two falls ago and never got around to blogging them, which is sad because they are so, so good. I've never had anything like them before, and they truly do have a distinct apple cider flavor. Stay tuned for my next post where I show you an awesome recipe that uses these caramels!

Apple Cider Caramels

Ingredients:
4 cups apple cider
2 teaspoons flaky sea salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into cubes
1 cup granulated sugar
1/2 cup light brown sugar
1/3 cup heavy cream

Directions:
1. Boil the apple cider in a 3- or 4-quart saucepan over high heat, stirring occasionally, until reduced to a dark, thick syrup, between 1/3-cup and 1/2-cup (approximately 35 to 40 minutes).

2. Meanwhile, line the bottom and sides of an 8-inch square baking dish with parchment paper, leaving excess hanging over the sides. In a small bowl, combine the cinnamon and salt.

3. After the cider has reduced, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pan to medium-high heat and attach a candy thermometer to the side. Let the mixture boil until the thermometer reaches 252 F, about 5 minutes.

4. Immediately remove the caramel from the heat, add the cinnamon and salt, and stir several times with a wooden spoon. Pour the caramel into the prepared pan. Let sit until cool and firm, about 2 hours.

5. Once the caramel is firm, use the parchment overhangs to lift it out of the pan and transfer to a cutting board. Using a very sharp knife coated with non-stick cooking stray, cut the caramel into 1-inch squares.  You may need to respray the knife several times during cutting to ensure clean slices.

6. Wrap each caramel in a 4-inch square of waxed paper, twisting the sides to close. The caramels can be stored in an airtight container for up to 2 weeks.

Source: Brown Eyed Baker, from The Smitten Kitchen Cookbook and blog

Apple Crumble Pizza Pie

Let's kick off September with an apple recipe, shall we?  This recipe is a family favorite from my mom's old Betty Crocker Cookbook. Interestingly, it has been omitted from the new Betty Crocker Cookbook, as the one I received as a wedding gift does not have this recipe!  I was really surprised to discover this considering how much my family loves this dessert.  It's so simple, especially if you use a store bought pie crust, but it looks impressive and tastes just like apple pie, but possibly better!


Apple Crumble Pizza Pie

Makes 8 to 10 servings

Ingredients:
Pastry for 8- or 9-inch two-crust pie, store-bought or homemade (see recipe below)
6 to 7 tart apples, peeled and cut into 1/2-inch thick slices
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Crumble topping (see below)

Preheat oven to 450F.

1. Prepare pastry as directed except roll 1 inch larger than 12- or 13-inch pizza pan. Ease into pizza pan and flute edge. (Alternatively, roll the dough into a 13- or 14-inch circle and place on an ungreased baking sheet and flute).

2. Beginning at the ends of the crust and overlapping the slices, cover the crust with apples.

3. Stir together the sugar, cinnamon, and nutmeg. Sprinkle the mixture over the apple slices. Top with Crumble Topping.

4. Bake 30 to 40 minutes or until edge is golden brown and apples are tender. Best served warm and, if desired, topped with vanilla or cinnamon ice cream!


Crumble Topping

Ingredients:
3/4 cup all purpose flour
1/2 cup sugar
1/2 cup firm butter

Directions:
Mix until crumbly.

Source: The Betty Crocker Cookbook

This is my go-to pie dough recipe:

All-Butter Double-Crust Pie Dough

Ingredients:
1/3 cup ice water, plus extra as needed
3 tablespoons sour cream
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus extra for the work surface
1 tablespoon sugar
1 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, cut into 1/4-inch pieces and frozen for 10 to 15 minutes

Directions:
1. Mix 1/3 cup of the ice water and the sour cream in a small bowl until combined. Process the flour, sugar, and salt together in a food processor until combined. Scatter the butter pieces over the top and pulse the mixture until the butter is the size of large peas, about 10 pulses.

2. Pour half of the sour cream mixture over the flour mixture and pulse until incorporated, about 3 pulses. Repeat with the remaining sour cream mixture. Pinch the dough with your fingers, if the dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons more ice water over the mixture and pulse until he dough forms large clumps and no dry flour remains, 3 to 5 pulses.

3. If using for Apple Crumble Pizza Pie, refrigerate dough until it is a consistency suitable for rolling. If using for a pie, divide the dough into 2 even pieces and wrap in plastic wrap, forming into 4-inch disks before refrigerating.

Source: America's Test Kitchen

Baked Jalapeño Poppers

One of my favorite things about summer is the seasonal vegetables and fruit, especially if it's from our or our friends' gardens. Our neighbors gave us a bunch of their homegrown jalapeños.  All of my recipes that call for jalapeños usually only use 1 or 2, not 11! My mom suggested I make jalapeño poppers, so I found this recipe via Pinterest and was excited to try it. These were so, so good.  Everyone loved them, even Ava.  She was really sad that she only got 1 and talked about them for a long time after.  Bob and I decided that we need to serve them at our annual Halloween party and call them "Halloweeño Poppers" :-)

Baked Jalapeño Poppers

Ingredients:
1 tablespoon olive oil
1/2 cup Panko breadcrumbs
4 ounces cream cheese, softened
1/2 cup sharp cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
kosher salt and freshly ground black pepper, to taste,
6 jalapeños, halved lengthwise, seeds sand membranes removed (I always use disposable kitchen gloves when I do this) Note: my jalapeños were homegrown from a neighbor and pretty small so I ended up using 11 of them.

Directions:
Preheat oven to 350F.

1. Line a baking sheet with foil or parchment paper.

2. Heat olive oil in a small skillet over medium-high heat. Add Panko and cook until browned, stirring frequently, about 3 minutes. Transfer to a bowl and set aside.

3. In a medium bowl, cream together cream cheese, cheddar, garlic and onion powders, salt and pepper.

4. Spoon the filling into each jalapeño cavity. Place on prepared baking sheet, filled side up, and bake until the filling is runny and golden, about 15 - 20 minutes.

5. Sprinkle with the toasted Panko and serve immediately.

Source: Adapted from Damn Delicious