Monday, 17 November 2014

Caramel Apple Dumpling

Caramel Apple Dumpling

This elegant dessert can be made so quick and easy, frozen ahead of time and popped into a hot oven!
This will be one quick dessert that is a show stopper for your busy Holiday Season.
Use your imagination and add nuts and other fresh or dried fruits to make this personal and special.
You'll Need

1 pkg defrosted puff pastry (454g)
4 gala apples
1/4 cup caramel sauce
1/2 tsp pumpkin spice each per apple
4 tbsp chopped walnuts
3 tbsp milk
flour for rolling
coarse sugar for decoration
 

Roll puff pastry between 2 floured sheets of wax paper. Peel back paper every few rolls and flip peeling again and re-rolling.
 Roll out to an approx. 8"x12" size.
Cut into 4 equal squares.

Core apples, peel on for extra fiber.

Place pumpkin spice in center of square.

Center the apple onto a square.
Divide the caramel between the apples, spooning down the center. Add nuts
Wrap the corners up over the apple, shaping with your hands. Twist the top to close.
Freeze, wrapped tightly for 1-2hrs or up to 1 week ahead.
When ready brush with milk and sprinkle with coarse sugar.
Bake in a preheated 400F for 30-40min.
or until golden brown.
 
 Enjoy with Love!
 
 

Thursday, 6 November 2014

Roasted Cream of Vegetable Soup
Roasted Cream of Vegetable Soup

When the cooler weather hits it is soooo
nice to warm your tummy & toes with a hot steaming bowl of delish soup!
This is my harvest soup because it incorporates whatever I have in the fridge at the time!.
This one is so choc full of flavour I hope you try it

 Roasted Cream of Vegetable Soup

You'll need:
1 head of cauliflower, leaves removed & florets separated
1 red pepper, seeded
1 carrot, peeled
1 celery rib
1 large onion, quartered
1 jalapeno, cut in half (remove seeds if it is too hot)
1/2 squash, cooked or not!
2-3 stems of broccoli
4 cup chicken or vegetable broth
EVOO
salt & pepper
 
 Place the onion and florets on a parchment lined baking sheet.
Drizzle with approx. 3 tbsp EVOO and sprinkle lightly with salt & pepper.
Roast turning in a 400F for approx 20-30 min until golden brown.
Place broth and all remaining veggies into a large pot. Bring to a boil, skim if needed.

Cook for approx. 30-40 min until all veggies are tender.
Puree~
It's that fast!
Enjoy with love!