Baking is not my thing....too precise for me.

For those of you who know me well, you know I am not a baker by any stretch of the imagination. For me baking is too precise and I am just not that guy. I prefer to throw things together and see what happens. When cooking you can always change and adapt on the fly that is why I enjoy it so much. With baking that just doesn't happen, if you mess it up it's a pretty good guarantee its gonna fail. That being said I have spent the better part of the last year teaching myself to bake, so I am going to start posting recipes that I have been learning and maybe even a few that I came up with just to add another level to my blog. My first true attempt is listed below in the form of Bourbon-bacon chocolate chunk cookies, followed by a baked apple pie that is just amazing. Neither one of these recipes are original to me, but they are a couple of my favorites that I wanted to share so far. As always I hope you enjoy and I look forward to your feedback.  

Apple pie baked in an apple**
Prep Time: 25 minutes
Cook Time: 45 minutes
Cool Time: 5 minutes

5 to 6 Granny Smith apples( can stand on own)
1 TBSP ground cinnamon
1/4 Cup granulated white sugar
1 TBSP brown sugar
1 Can pre-made pie crust.

PREHEAT OVEN TO 375 DEGREES

Cut the top of 4 of the apples and discard. Remove the inside of each apple with a spoon carefully so you don't tear the peel.

If needed peel remaining 2 apples and slice thinly to use as additional filling for your "pies".

Mix apple pieces, with both sugars and cinnamon. Adjust to your taste by adding more or less depending on what you like. When well coated scoop the apple mixture into the hollowed out apples.

Roll out the pie crust and cut into 1/4 inch strips. Cover the top of the apples in a lattice pattern.

Place apples in an 8x8 baking dish and add enough water to cover the bottom of the dish. Cover with foil and bake 20-25 minutes. Remove foil and bake an additional 20 minutes or until crust is a golden brown and apples are soft. Let cool 5 minutes before serving.


** Not one of my recipes, got this one off facebook a little while back and really wanted to try it.

Bourbon bacon and chocolate chunk cookies **

Prep Time: 30 minutes
Cook Time: 9-10 minutes
Rest Time: 5 minutes

3/4 LB thick cut bacon, 1/4 inch diced
2 1/2 Cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/4 tsp baking powder
1/2 Cup room temperature unsalted butter
1/2 Cup reserved bacon fat, chilled
3/4 Cup granulated white sugar
3/4 Cup packed brown sugar
3 TBSP of your favorite bourbon(don't be cheap, good stuff works the best)
1 tsp vanilla extract
2 Large eggs
8 oz dark chocolate, chopped up(Hershey's special dark is my favorite)

PREHEAT OVEN TO 375 DEGREES

In a large skillet cook the bacon pieces until they are golden brown and crisp. Remove bacon from pan onto a paper towel to drain. Reserve 1/2 cup of the bacon fat for use later. Place in refrigerator so it has a chance to solidify until needed.

In a large mixing bowl, whisk together flour, baking powder, salt and baking powder. In a separate bowl use an electric mixer to combine butter, bacon fat, both sugars, bourbon and vanilla. Mix in eggs one at a time until well combined and then beat in flour mixture. Stir in bacon and chocolate chunk pieces until everything is well combined. If you like save a few bacon and chocolate pieces to drop onto the top of the cookies before baking.

Drop by the spoonful onto lightly greased baking sheets about 2 inches apart. Bake 9-11 minutes or until the cookies are lightly browned. Let rest for 5 minutes before removing them from the cookie sheet to cool completely. Store in an airtight container up to 5 days or freeze up to 6 weeks.

**This is not my recipe, it came from one of the many bourbon recipe books I own. But I hope you enjoy all the same.

Leftovers.....and some uses for them

As we all know Thanksgiving is a time of family and food, usually too much food. And after the clean up we have lots of leftovers for the next few days or sometimes weeks it seems. Following are a few recipes I enjoy to use up those holiday leftovers. A couple are the usual standbys but I also included a couple that were a little out of the box and maybe something you would never have thought of and would now consider trying. It's a great way to use up those leftovers but with a somewhat different twist. Here's to hoping all of you have a healthy, happy and safe holiday season.

Turkey Enchiladas
Prep Time: 25 minutes
Cook Time: 30 minutes

3 TBSP plus 1/2 cup vegetable oil
1  1/4 cups white onion, minced
1 28 oz can enchilada sauce(reserve 1/2 cup for dipping tortillas)
5 each Roma tomatoes, finely chopped(reserve 1/4 cup for garnish)
1 1/2 tsp chipotle  peppers in adobo, finely chopped
1 cup fresh cilantro, chopped
3 cups shredded cooked turkey(leftover)
2 1/2 cups shredded Monterey Jack cheese
3/4 cup sour cream
12 each 6 inch corn tortillas
Salt and pepper to taste
3/4 shredded lettuce for garnish(optional)
15 oz can of your favorite re-fried beans(optional)

PREHEAT OVEN TO 350 DEGREES

Heat 3 TBSP vegetable oil in a large skillet over medium heat. Add 1 cup of minced onion and saute until tender. About 5 minutes. Add enchilada sauce, tomatoes and chipotle peppers. Cover, reduce heat and let simmer about 20 minutes, stirring often. Remove from heat and stir in 1/2 cup chopped cilantro. Season with salt and pepper to taste.

In a medium sized bowl mix turkey, 1/4 cup minced onion, 1 1/2 cup cheese mix, 1/4 cup cilantro and sour cream together.

Heat 1/2 cup vegetable oil in skillet over medium heat. Cook tortillas 1 at a time until pliable, about 20 seconds per side. Dip into reserved enchilada sauce to coat. Set aside and repeat with remaining tortillas.

Spread 1/2 cup sauce in 13 X 9 baking dish to coat the bottom. Spoon 1/4 cup of turkey mixture into the center of each tortilla and roll up. Arrange seam side down in baking dish. Spoon 2 1/2 cups of sauce over enchiladas, sprinkle with 1/2 cup cheese mixture and bake until heated through. About 30 minutes.

Reheat remaining sauce over low heat. Transfer to a sauce boat. Serve enchiladas with lettuce and tomato garnish and re-fried beans if desired. Top with remaining cheese and cilantro, pass extra sauce on side. Wine Pairings: Pinot Noir, Malbec or Zinfandel. Beer Pairings: Any of your favorite Mexican beers or a nice IPA to help bring out the spices in the food. 

Turkey Shepherd's Pie
Prep Time: 15 minutes
Cook Time: 15-20 minutes

2 cups chopped leftover turkey
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped white onion
1 tsp dried thyme
1/2 cup corn
1/2 cup green beans
1 cup chicken stock
1 1/2 cups leftover mashed potatoes
1 cup leftover stuffing
Salt and pepper to taste

PREHEAT OVEN TO 400 DEGREES

In a large sauce pan combine turkey, carrots, celery, onion and thyme. Add chicken stock to mixture and bring to a boil. Reduce heat to medium and simmer 5 minutes until liquid reduces slightly.

Remove from heat. Add corn, green beans and leftover stuffing. Add salt and pepper to taste.

Transfer turkey mixture to a shallow baking dish placed on a cookie sheet. Spoon mashed potatoes over the top and using back of spoon make into a nice even layer.

Place into oven and bake 15-20 minutes until top is golden brown and filling is bubbly. Serve with a nice green salad and rolls. Wine Pairings: Chardonnay, Sauvignon Blanc, Cabernet Sauvignon or Zinfandel. Beer Pairings. IPA, Stout or Porter. 

Sweet Potato Pancakes w/ Caramelized Bananas
Prep Time: 15 minutes
Cook Time: 25 minutes

2 cups leftover mashed sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
Caramelized bananas( recipe to follow)

PREHEAT OVEN TO 200 DEGREES

In a medium bowl, mix together flour, baking powder, salt and nutmeg. In a separate bowl combine sweet potatoes, eggs, milk and butter.

Using a hand mixer on low speed combine sweet potato mixture with flour mixture to form a batter.

Preheat a lightly greased griddle or skillet over medium heat. Pour slightly less than a 1/4 cup batter onto hot griddle. Cook until edges are dry. Flip and cook other side until golden brown. Repeat with all the remaining batter, holding pancakes in a 200 degree oven to keep them warm while making the banana topping.

Caramelized Bananas

1/4 cup butter
1 TBSP brown sugar
1 TBSP maple syrup
4 bananas peeled and sliced

Melt butter in skillet over medium low heat. Add brown sugar and maple syrup, stirring until well blended. Gently place banana slices in mixture and cook for about 5 minutes, flipping slices one time. Serve over pancakes, top with maple syrup and toasted pecans.