Mint Buttons

 MINT BUTTONS

 

 

 

 

 

 

 

 

 

 

 

 

CAUTION:  These are addicting!  I like to make them in bite sized and store them in the fridge so now and then I can reach in and pop one in my mouth.  So cool and refreshing and perfect in every way.  The bad news is that I need a pop every time I open the fridge door… sometimes when I am just walking past the fridge.  Sometimes if I see the fridge from another room.  Yes and sometimes I can see the fridge in my dreams and so I have to run downstairs and get one.  You will love this simple and delicious recipe!  Just a note:  You might want to put a chain lock on the fridge and hide the key.

MINT BUTTONS

4 oz cream cheese softened

4 1/2 cups powdered sugar

1/2 teaspoon mint extract

several drops of green gel food color

1 cup heavy whipping cream

10 oz semi-sweet chocolate chips

 

Combine cream cheese and one cup of powdered sugar in a large bowl and use a stand mixer or hand mixer to combine. Add the extract and gel food color and mix until combined.

 

 

 

 

 

 

 

 

 

 

 

 

 

Gradually add the rest of the powdered sugar and mix until combined, scraping down the sides of the bowl as needed. Use your hands to combine the ingredients if your mixer is not up to the task. (I usually end up using my hands because it’s faster.)

 

 

 

 

 

 

 

 

 

 

 

 

 

Line a large baking sheet with parchment paper.  Scoop out a teaspoon of the dough and form into a ball using the palm of your hands. Place it on the prepared baking sheet. Repeat with the rest of the dough.

 

 

 

 

 

 

 

 

 

 

 

Use the end of a wooden spoon or a small measuring spoon to create indentations in each bowl. Dust the measuring spoon with powdered sugar if it sticks at all.  Chill the mints until firm, about 1 hour.

Place chocolate chips in a heat-proof bowl or large measuring cup.

Bring heaving whipping cream just to a simmer and then pour over the top of the chocolate chips. Stir once or twice and then let sit for 2 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Continue stirring until the chocolate is fully melted and incorporated.

Transfer the ganache to a Ziploc bag and let it set for 30 minutes or so until it has thickened up – think yogurt consistency. You can speed up this process by placing it in the refrigerator but keep an eye on it or it will get very firm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the corner off of the bag and pipe the ganache into the center of each mint. Chill for about an hour, or until the ganache has set up. Store in refrigerator.

 

 

 

Photography is the property and copyrighted to Welcome Home.

Apple Turnovers with Caramel Sauce

 Apple Turnovers with Caramel Sauce

This is the first recipe my Mom taught me how to make. She called them fried hand pies and she made them often because they were so easy and inexpensive to make. She used to fill them with any fruit she found at the local produce stand...peaches, apples, cherries, strawberries and blueberries. Over the years, I have changed it up a little.  I no longer fry them and I love them made with puffed pastry. I like to sprinkle them with powdered sugar and drizzle them with caramel sauce and add vanilla ice cream. OMG. Utter perfection! 

Apple Turnovers with Caramel Sauce

1 package frozen puff pastry sheets, thawed
2 medium Fuji or Gala apples – peeled and diced
1 tablespoon lemon juice
2 tablespoons butter
1/3 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon pure vanilla
1 egg white
1 tablespoon water

powdered sugar for topping

Caramel ice cream topping

Line baking sheet with parchment paper and preheat oven to 400 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt butter in a large skillet and add diced apples. Cook for about 3 minutes. Next add brown sugar, lemon juice, cinnamon, cornstarch, and nutmeg. Continue cooking until apples are tender and sauce has begun to thicken. Stir apples occasionally while cooking. Remove apple mixture from heat and add the vanilla. Set aside to cool.

Unfold pastry sheet on a lightly floured work surface. Smooth or roll out seams to make sure they do not separate. With a sharp knife or pizza cutter, cut each sheet into four squares.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   

 

Mix the egg white and water together to make an egg wash. Brush egg wash all along the edges of the pastry squares. Next spoon about 1/4 to 1/3 cup of the mixture into the center of the 1 pastry square leave about an inch on all sides. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold pastry in half diagonally and pinch the edges with a fork to seal.  Prick the top with fork for steam vents. Repeat with remaining squares.

 

 

Transfer to a baking sheet. Leave at least an inch between pies. Bake at 400 degrees for 14-16 minutes until the top is puffed and nicely browned. Remove turnovers from pan to a wire rack and cool 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Sprinkle with powdered sugar and then drizzle with caramel topping.

 

 

Serve with vanilla ice cream!

 

The perfect Autumn dessert! Want a bite?

 

 

Photography is the property of and copyrighted to Welcome Home. 

Cheesy Biscuits

 Cheesy Biscuits 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I woke up this morning after dreaming about biscuits.  Yes that’s right…I dreamed I was sitting on the sofa eating some warm, fresh out of the oven cheddar biscuits with tons of butter that was running down my arms with every bite I took.  I woke up looking for a napkin and wondering if butter was a good moisturizer for dry skin. Crazy dream but the craving for biscuits was so strong I decided to get up and make some and they were everything I had dreamed of.

 

Cheesy Biscuits

 

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold butter cut into small pieces

1 cup freshly shredded cheddar cheese

1 cup buttermilk

1 egg beaten

2 teaspoons whole milk

Preheat oven to 400 degrees.

 

 

 

 

 

 

 

 

 

 

 

In a medium bowl, mix together flour, baking powder, baking soda, and salt.

Add the COLD butter and with a pastry blender or your fingers, mix the butter into the dry ingredients until it is crumbly and the largest pieces of butter are no bigger than the size of peas.

Add the shredded cheese and mix, then mix in the buttermilk. Mix just until combined.

Turn out onto a floured surface, or a large piece of parchment.

 

 

 

 

 

 

 

 

 

 

 

 

 

Press the dough out until it is about 1/2 inch thick, then fold into thirds and press out again to ½ inch thick.

Cut into rounds with a biscuit cutter and place on a parchment lined baking sheet so the edges are just touching.

 

 

 

 

 

 

 

 

 

 

 

Gather up any remaining dough and repeat the process of pressing, folding and cutting until no dough remains.

Whisk together the egg and 2 tsp milk and brush over biscuit tops.

Place in oven and bake for 20 minutes until risen and golden.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Notes

Make sure you use cold butter when adding into the flour mixture, this helps with the texture of the biscuit.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Freshly grated cheese works best when baking with this recipe, it has less preservatives than bagged shredded cheese.

If you do not own a biscuit cutter, a round cookie cutter will work too, or just cut into squares.

Do not over mix, this will make your biscuits rubbery and dry.

 

Photography is the property of and copyrighted to Welcome Home.