Is it pie or cookie?

Ingredients:
1 package frozen pie dough, thawed
4-5 apples, peeled and chopped
1 lemon
brown sugar
cinnamon
sugar
salt
1 jar caramel sauce

Directions:
Peel and slice apples. Put in a sauce pan with lemon juice, brown sugar, cinnamon, sugar, and a pinch of salt. Let simmer until apples are slightly tender. Let cool.
Roll out pie dough. Put a thin layer of caramel sauce over one of the pie dough. Top with a layer of apple mixture. Cut the other dough into strips and place on top of the apple layer. Using a circle cookie cutter, cut out cookies. Bake at 350 degrees until golden brown.

Espresso brownie torte

Ingredients
For the frosting:

• 1 1/2 cups chilled heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoons instant espresso powder dissolved in 1 teaspoons boiling water, chilled

For the filling:

• 8 ounces mascarpone cheese
• 1 tablespoons instant espresso powder dissolved in 1 teaspoons boiling water
• 1/4 cup confectioners’ sugar
• 1 teaspoons vanilla extract
• Pinch of salt
• 1/2 cup reserved frosting (above)

For garnish:

• 1 cups chopped toffee bits or chopped toffee bars

Directions
Make brownies (from a mix) in a 13 x 9 pan and cool completely.

To make the frosting: Whip the chilled heavy cream on medium-high speed until medium-soft peaks form.  Blend in the sugar, vanilla, and espresso mixture. Continue to whip until stiff peaks form. Refrigerate the frosting, reserving 1/2 cup for use in the filling.

To make the filling: Combine the mascarpone, espresso liquid, sugar, vanilla, and salt.  Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1/2 cup of frosting with a spatula.

To assemble the torte: Cut brownie into three pieces of the same size. Lay 1 of pieces on a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie and top with the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with a thick layer of the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Refrigerate until ready to serve.

Chocolate ricotta pound cake

Ingredients:

3 tbsp cocoa powder

2.5 tbsp boiling water

2 eggs

1 tsp vanila extract

1 cup and 2 tbsp plain flour

1.5 tsp baking powder

9 tbsp butter (must be room temp)

1 1/2 cup ricotta

1 cup and 2 tbsp sugar

Directions:

Preheat oven to 350F. Mix together the cocoa powder and boiling water and leave to cool. While you wait, grease and dust your pan. When the mixture is cool, whisk in the eggs and vanilla extract and put to one side. Sift the flour and baking powder into another bowl. In a mixer, cream the butter, ricotta, and sugar together at medium speed. Keep going till it is light and fluffy, about 3-4 minutes. Add 1/3 of the chocolate mixture, beat to combine, then add a 1/3 of the flour. Repeat until all is combined. Pour into the prepared pan and bake for about 30-40 minutes. Done when a toothpick comes out clean. Leave to cool for 5 minutes before turning onto cooling rack.

Biscuits and Gravy

Ingredients
1 14-ounce package of vegetarian sausage or chicken sausage
4 tablespoons unsalted butter
4 tablespoons flour
4 cups milk
1/8 cup fresh sage, chopped,
Red pepper flakes, to taste
Salt and pepper, to taste

Instructions
1. In a large and deep (at least 2 inches) sauté pan, cook and brown sausage as directed on the package label, place the sausage in a bowl and set aside.
2. Using the same pan you used to cook the sausage, over medium heat, melt the butter.
3. Add the flour, and using a spatula, scrape up any browned bits from the bottom of the pan, stirring constantly.
4. Once the roux is golden brown, slowly add the milk to the roux and whisk constantly until the gravy is thickened, about 10-15 minutes.
5. Once thickened, add your cooked sausage, sage, and seasonings to the gravy.
6. Serve over warm biscuits.


(from http://www.thecurvycarrot.com/2011/11/14/biscuits-and-gravy/)

Escabeche

Pickled Jalapenos (escabeche)

Ingredients 

1/2 cup white vinegar
1/2 cup water
1 bay leaf
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
2 teaspoons honey (optional)
6 jalapeno peppers, sliced into 1/4″ wheels (remove the seeds and white pith if you want them less spicy)
1 carrot, peeled and cut into 1/4″ wheels
1 medium onion, peeled and cut into 16 wedges
6 cloves of garlic, peeled

Preparation

Put all the ingredients in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapenos have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeno pickles to cool.
These jalapeno pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.

(from http://norecipes.com/blog/pickled-jalapeno-escabeche-recipe/)

Some salad

Ingredients:

Green beans, trimmed and lightly steamed

Mixed olives

Feta cheese

Avocado

Cherry tomatoes

Egg, boiled

Red bell pepper, sliced in strips

Chicken breast, seasoned and cooked

Salad dressing

Directions:

Really!?! Just eat this!

Pre-run apricot oatmeal muffins

Ingredients

• 1 1/4 cups whole wheat flour
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup quick-cooking oats
• 1/2 cup chopped dried apricots
• 1 Tablespoon butter
• 1/3 cup boiling water
• 1 egg
• 1/2 cup milk

Instructions

1. Preheat the oven to 400F
2. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
3. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted.
4. Let it cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir the oatmeal mixture into the flour mixture and gently combine until moistened.
5. Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-22 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing to wire racks.