This quick and delicious Mixed Berry Crisp is a terrific ending to any
meal. The warm berries coupled with the crisp slightly spicy topping
(use gingersnaps!) make for a wonderful fall dessert. You can use
whatever berries you like, I used a blueberry, blackberry, raspberry
mix. To add a little extra flavor I mixed a few tablespoons of orange
liqueur in with the berries before baking. My dad helped me out by
chopping the nuts and grinding up the gingersnaps!
Thanks Dad! Here is
how you can make your own Berry Crisp: You can find the whole recipe here.
Start by placing 4 ramekins on a baking sheet and set aside. Preheat
oven to 350 degrees. To make the Crisp Topping stir together the flour,
sugar, chopped nuts and crushed gingersnaps
Maple, Walnuts and Oatmeal: sure sounds like the perfect fall
combination to me, especially when they are mixed together into a
delicious cookie! When I came across this recipe for Maple-Walnut
Oatmeal Cookies in the special Martha Stewart Halloween Magazine I
couldn't wait to give them a try with all the toasted walnuts, real
maple syrup and brown sugar. The twist in this oatmeal cookie is the
addition of shredded coconut. The recipe calls for unsweetened coconut
but all I had on hand was the sweetened variety. To off-set the
sweetness I toasted the coconut along with the walnuts. The toasted
coconut provided a great texture and nutty flavor element that wasn't
overly sweet. I also added a little sprinkle of sea salt on the top of
each cookie before baking. After mixing the dough together I let it
"rest" in the fridge for a good 30 minutes to let the flavors mingle
before baking. These cookies bake up moist and tender in the center and
slightly crispy around the edges with a terrific walnut/maple flavor.
The oatmeal and toasted coconut add nice texture and heft to the
cookie. Here is how you can make your own with a few change that I've
made along the way. All the changes I made are in italics:
Maple-Walnut Oatmeal Cookies- adapted from the Martha Stewart Halloween Magazine Makes 12 cookies (I made mine smaller so I ended up with around 20 cookies) 1 1/2 cups old-fashioned rolled oats 3/4 cups unsweetened finely shredded coconut (I used sweetened coconut, toasted in the oven) 1 1/3 cups all purpose flour 1/2 teaspoon salt 1 cup packed light brown sugar 1 stick plus 1 tablespoon unsalted butter 1/3 cup pure maple syrup 1 teaspoon baking soda 2 tablespoons boiling water 1 cup walnuts, toasted and coarsely chopped sea salt for sprinkling (i used this for sprinkling on the top of each cookie)
oven to 300 degrees. Line baking sheets with parchment or silpat. In a
bowl, combine oats, toasted coconut, flour, salt and sugar.
In a saucepan over medium heat, mix butter and maple syrup together until melted and combined. Hint: spray measuring cup with Pam before filling with maple syrup. The syrup will slide easily out of the measuring cup!
Remove from heat. In a small bowl, combine baking soda and boiling
water. Immediately stir into the butter mixture until combined. Stir
into the oat mixture and fold in the toasted walnuts.
point I covered the bowl of dough with plastic wrap and chilled in the
fridge for around 30 minutes. The recipe doesn't call for doing this but
I feel it really helps the wet ingredients fully incorporate with the
dry ingredients creating a better tasting baked cookie.
I have several adult friends that LOVE Rice Krispy Treats, you know the
ones with melted marshmallows and margarine mixed with Rice Krispy
Cereal? Well, I'm not quite a fan of the Rice Krispy Treat, I think
they taste overly sweet with a plastic-like texture, so when I saw this
recipe on the SmittenKitchen blog
for a more "sophisticated crispy treat" I had to try it out! The key
update on the old classic is in the browning of the butter before
adding the marshmallows. Brown butter takes on a rich almost nutty
flavor that is very distinctive and appealing. Add in a little coarse
salt and you've taken lowly rice crispy treats and made Salted Brown
Butter Crispy Treats! I have to say, my Dad hates marshmallows and rice crispy treats....but he loved these! I bet you will too. Here is how you make them:
In a large pot melt a stick of
butter on medium-low heat stirring frequently making sure to scrape the
bottom of the pan. The butter will become foamy and then start to get
golden brown. Watch the butter carefully and stir constantly because it
goes from golden to burned quickly! When the butter looks nice and
golden brown remove from the heat and quickly stir in the 10 oz. of
marshmallows until they become all melted and smooth. Add in 6 cups of
Rice Krispies Cereal and 1/4 tsp. of sea salt or you can use coarse
kosher salt like I did. Mix well to coat and spoon the mixture into the
Using a oiled spatula (or you can just spray some Pam on
your hands like i did) press the mixture evenly into the pan. Make sure
to press down very firmly as this will help ensure that your treats
don't fall apart when you try to cut them. Let the treats cool
completely in the pan.
These cute little candy bites are a recipe that I found in the fun cookbook entitled "You Made That Dessert?" by Beth Lipton.
The recipe calls for only four ingredients to
make around 35 tasty candies. The candies are sweet and crunchy with a
nice peanut butter butterscotch flavor. I added a little sea salt
topping to mine for some extra flavor. The recipe is pretty basic and
calls for rolling the candies into little balls. I decided to take it a
step further and dress them up a little by using a candy mold and some
melted chocolate. I think they turned out nice and would make a fun
gift! Here is how you can make your own candies:
You can find the basic recipe here.
After you crush the cornflakes, add them to the melted peanut butter
and butterscotch chips and mix in some vanilla extract. I used an organic
unsweetened peanut butter because I wanted a true peanut flavor and not
a whole lot of sugar as the butterscotch chips are very sweet!
mixture is well combined set aside. Because I wanted my candies to have
a more uniform shape I used this handy-dandy plastic candy mold that i got at the hobby store for around $2. I wanted to use up the left over candy melts from my caramel apple post,
so i melted the chocolate in a squeeze bottle and poured a little into
Next I used a small paint brush to brush the chocolate up the
sides. The chocolate filled mold went into the fridge for 5 minutes to
set. When set, I scooped out a small mound of peanut butter butterscotch
mixture into the mold and then topped it with more melted chocolate.
sprinkled a little sea salt over the top of the chocolate and chilled
the candies again for around 15 minutes. When completely chilled I popped the
candies out of the mold and drizzled a little melted white chocolate
across the tops. I placed the finished candies into individual
mini-muffin cups that I found at the grocery store (73 cups for 99¢)
and set them into a box for gift giving.
Or even skip the mold by rolling the
peanut butter-butterscotch mixture into small balls and then rolling the
balls in chocolate sprinkles or chopped salted peanuts! Voila, you've
got lots of yummy candies for you and your friends!