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Ma'amoul Cookies

Cookies of my Childhood

When I think of home and my childhood, the scent of rose and orange blossom water linger in my mind. Those are the most distinct flavors and smells of most Middle Eastern desserts. 

I can remember watching my mom in the kitchen before all holidays and special events making special treats, one in particular, ma'amoul. Ma'amoul cookies are little pockets of goodness filled with walnuts or dates, of course scented with the aromas of orange blossom and rose waters. Delicate pastry is wrapped and baked into a perfect cookie to enjoy with morning coffee or on a cookie platter.

Labor of Love

Ma'amoul are definitely a labor of love, each individual cookie shaped and pressed with care, baked to perfection. The wooden molds are truly what make this dessert elegant and special with unique patterns and designs. You'll find that this cookie doesn't contain any traditional flour, but instead a mixture of semolina and farina flours. This delicate balance of flours give the cookies a tender but yet crisp bite and something truly unique.

Pressing the dough into the molds

A few taps on your surface to release the cookie out of the mold. 
Walnut filled cookies receive a dusting of powdered sugar after coming out of the oven.

This past week, my own children watched me prepare the ma'amoul dough, prepare the filling and make each special cookie. It was a moment where I realized that the reason I do this, the reason I cook and bake is for them. Ma'amoul was part of my childhood, something that stuck in my mind as a fond memory, food does that to us. I want my own children to have those same memories, the smells and tastes of their childhood to look back on. 

Whatever the reason you decide to bake today, I hope it's a good one. Whether it's a rainy day, a time to bond with kids or just to make a special treat for yourself. 

As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

Print Recipe
 Ma'amoul Cookies
Delicious cookies filled with a walnut or date filling.
maamoul, cookies, lebanese
Course Dessert
Cuisine Lebanese
Keyword cookies, lebanese
Prep Time 45 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Pastry Dough
Date Filling
Walnut Filling
Course Dessert
Cuisine Lebanese
Keyword cookies, lebanese
Prep Time 45 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Pastry Dough
Date Filling
Walnut Filling
maamoul, cookies, lebanese
Instructions
Pastry Dough
  1. In a large bowl, combine the semolina, farina, mahlab and nutmeg together.
  2. In a small pot, melt your butter and add to flour mixture when butter is cooled. Cover.
  3. Let this mixture sit for 2-3 hours. After that time, add in your rose water, mix and cover again. Allow mixture to sit overnight.
  4. After mixture has sat overnight, remove about ½ cup of your mixture, set aside.
  5. Next, add in your orange blossom water, warm water and powdered sugar. Mix until a dough forms that sticks together when pressed between fingers. If dough is too dry, add a touch of water.
Date Filling
  1. In a small bowl, add your baking dates and softened butter. Mix to combine. Set aside.
Walnut Filling
  1. In the bowl of a food processor, add your walnuts, sugar, orange and rose waters and combine until nuts are fine and mixture forms together.
  2. Remove from food processor bowl to a standard bowl.
  3. Add in your ½ cup of reserved pastry dough mixture and mix together. Set aside.
Assembling and Baking
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Begin by taking about a teaspoon sized piece of dough and begin to flatten. Fill the center with either your date or walnut mixture and seal all around to create a ball.
  3. In your wooden mold, place the filled dough ball and press firmly to allow the impression to mark the dough.
  4. Bang the wooden mold to release the formed cookie. Place on baking sheet and bake for 15-20 minutes on upper ⅓ rack of oven.
  5. Cookies will be done when bottoms are slightly red.
  6. After coming out of the oven, dust the WALNUT cookies with powdered sugar (date cookies leave plain)
  7. Let cool and enjoy!
Recipe Notes

** Using a scale to measure ingredients is most accurate for this recipe. ** If the dough gets to too soft to work with, you can refrigerate for a bit to firm up. **If you can't find Mahlab spice, you can substitute additional nutmeg or cardamom, or omit completely.  **Wooden molds can be found here or at any Middle Eastern grocery store.   

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Orange Cranberry Scones

scones, cranberries, thanksgiving, fall, orange, baking

A drizzle of orange glaze and sprinkle of hazelnuts to top them off and give them that extra something.

 

Oh Thanksgiving, the time of year where we go completely INSANE for one day of binge eating. Us Americans really do it right! But in all seriousness, it's basically the Superbowl for foodies, am I right? Days and weeks of preparation for the perfect desserts, sides and appetizers. Gathering all your closest friends and family to celebrate nothing other than FRIENDSHIP. It really is the quintessential holiday. 

 

Thanksgiving Morning

Like most holidays, tradition comes into play heavily! Beware, anything you start in 2018, be ready to continue for the next 10 years (especially those with kids). We introduced our kids to the Macy's Thanksgiving Day parade a few years ago. It was one of their first experiences watching live TV, including all those brainwashing commercials. I happened to make some Cranberry Orange Scones for something to nosh on before our 10 course meal later that night. Fast forward a few year later, guess what my kids do every Thanksgiving? Yup, watch the Macy's Thanksgiving Day parade and nosh on Cranberry Orange Scones. Who am I to mess with tradition? 

Cranberry Orange Scones

Tender, flaky and cranberry orange goodness! Perfect for your holiday table.

 

Scones

These simple scones come together rather easily and quickly, but the best part is you can prepare them days even a few weeks ahead of time. Making them ahead and popping them into the freezer will make you a STAR Thanksgiving morning. It's also one less thing to worry about preparing. Fresh cranberries are the star of this scone, with fragrant hints of orange and flaky layers they're sure to be a hit! 

One bowl, a few tools and you're ready to create magic in the kitchen. Once mixing your dry ingredients together, work the few tablespoons of butter together between your fingers or with a pastry cutter. Pour in your heavy cream (aka liquid gold) and mix together gently until a shaggy dough forms. Dump onto a clean surface and work your dough gently into a rectangle, fold over a few times gathering all the loose dough bits to incorporate. Once a solid dough forms, cut in half then shape each half into a round about 1.5" thick. Cut into 6 pieces for each circle for smaller scones. Place on your prepared baking sheet (parchment or silicone lined) and pop into the freezer or bake immediately. After baking, allow to cool and drizzle the delicious orange glaze on top for a perfect morning treat. 

Whatever your Holiday traditions, wishing you the best and most festive! As always, I love seeing your creations! Tag me on Instagram or Facebook for a chance to be featured in my stories! 

xoxo
Cosette

scones, cranberries, thanksgiving, fall, orange, baking

Fresh cranberries are naturally tart, a little sugar and butter help create something delicious.

 

scones, cranberries, thanksgiving, fall, orange, baking

Combine the butter into your dry ingredients until little pebbles form.

 

scones, cranberries, thanksgiving, fall, orange, baking

Heavy cream makes these scones ANYTHING but dry!

 

scones, cranberries, thanksgiving, fall, orange, baking

Use your hands to form 2 circles then cut into triangles.

 

scones, cranberries, thanksgiving, fall, orange, baking

The height on these scones make them sooooo tender and flaky!

 

For more cranberry inspiration, check out these amazing blogs and the Instagram hashtag #yesyoucranberry

What Annie’s Eating Cranberry Gin Fizz

Square Meal Round Table’s Cranberry Orange Streusel Pie

Easy and Delish -- Avocado Cranberry Hummus Dip

The Cooking of Joy’s Cranberry Curd Tart

Jessie Sheehan Bakes - Cranberry Buckle

Ciao Chow Bambina - Cranberry Pecan Cracker Spread

Baking The Goods - Cranberry Apple Brown Butter Crumble Pie

Katiebird Bakes - Cranberry Sauce Breakfast Rolls

Crumb Top Baking’s Cranberry Orange Overnight Oatmeal Muffins

The Baking Fairy - Vegan Cranberry Apple Bundt Cake

You Can Live Rich On Less - Cranberry Cherry Tarts

Sift & Simmer - White Chocolate Cranberry Cookies

Bappy Girl - https://bappygirlyum.blogspot.com/

Ronnie Fein - Baked Goat Cheese with Honey Sauce and Cranberries:  http://www.ronniefein.com/blog/on-hanukkah-lets-not-forget-that-a-woman-played-a?rq=Cranberries

Lemon Thyme and Ginger https://lemonthymeandginger.com/baked-french-toast-apple-cranberry-compote

Cranberry Agua Fresca with Mint and Lime: http://www.holajalapeno.com/2016/11/cranberry-agua-fresca.html

Cranberry Pie with Dried Figs and Cashews: http://www.ronniefein.com/blog/honey-cashew-pie

Susannah Chen’s Cranberry Pico de Gallo

Katherine in Brooklyn: Cranberry Cinnamon Buns

Pie Girl Bakes: Dark Chocolate Chunk Cranberry Cookies

Clean Plate Club: Glazed Cream Puffs with Cranberry Buttercream

Tiny Kitchen Capers: http://www.tinykitchencapers.com/white-chocolate-cranberry-oatmeal-cookies/

Le Petit Eats: Dark Chocolate Tart with Cinnamon Sugared Cranberry

Prickly Fresh’s: Cranberry Crostini with Prosciutto & Port Salut

Zestful Kitchen: Naturally Sweetened Cranberry Curd

Simple and Sweet Food: Fresh Ricotta and Spiced Cranberry Crostini

Frosting and Fettuccine  http://frostingandfettuccine.com/cranberry-cheesecake-bars/

 


Print Recipe


Orange Cranberry Scones

scones, cranberries, thanksgiving, fall, orange, baking

Course Baked Good
Cuisine American
Keyword breakfast

Prep Time 10 minutes
Cook Time 18 minutes

Servings
scones


Ingredients
Scones

Orange Glaze

Course Baked Good
Cuisine American
Keyword breakfast

Prep Time 10 minutes
Cook Time 18 minutes

Servings
scones


Ingredients
Scones

Orange Glaze

scones, cranberries, thanksgiving, fall, orange, baking


Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.

  2. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Cut in butter and work into small crumbles with pastry cutter or fingertips. Add in cranberries, zest and gently toss together.

  3. In a liquid measuring cup mix together vanilla extract and 1 ⅓ cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.

  4. Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into 2 disks, rolling gently to create about 1.5" thick. Cut each disk into 6 even triangles. **see note below for freezing

  5. Place 1-inch apart on the prepared baking sheet and bake for 18-20 minutes or until golden brown and cooked through (best to bake 1 tray at a time, if you can't, swap trays at the halfway point to ensure even baking and browning on top).

  6. Remove from the oven and transfer to cooling rack. Make glaze, whisk powdered sugar and juice until a smooth glaze forms. Drizzle on top of cooled scones, top with hazelnuts if you like.


Recipe Notes

**Make ahead. Go through all the steps for scones except baking. Once you have cut scones, you can freeze on the baking sheet until form then toss them into a zip lock bag. Anytime you want a fresh scone, pop into the oven and glaze! Great before the holidays!


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Friendsgiving

The Story of Thanksgiving

16 years ago I took a leap of faith and changed my life. I uprooted my entire life, family and friends to move across the United States. It was one of the bravest and scariest things I have ever done. With new adventures come changes, one of the biggest is how to spend holidays away from home. Thanksgiving became a holiday I spent away from the family, a time where good friends gathered and began new traditions and memories. Friendsgiving. 

 

Friendgiving

Friendsgiving, a concept created to describe the celebration of Thanksgiving with friends as opposed to family. I've found that living in Portland, transplants are plentiful. Many of our closest friends are away from their family during Thanksgiving and so began the tradition of spending time together instead of alone.

This year, I had the pleasure of hosting an early Friendsgiving with some of the most lovely friends. What a grand idea to gather some of the most talented home cooks for one special Friendsgiving event. My co-host LaRae Burk and I had the vision of celebrating food with those friends that enjoy food as much as we do. Taking the freshest ingredients, the most gorgeous tableware and stunning cookware to capture a picturesque Friendsgiving event. We were able to showcase our beautiful food at a local brewery, Widmer Brothers where a warm and rustic space set the mood for this special day.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Find special pieces to decorate your table to make it special for each guest.

 

The Food ~ New Seasons Market

The beauty of Friendsgiving is the shared workload! Typically the host prepares the turkey (find recipe below), sets up the space and organizes the event. But all the goodies, the side dishes and desserts come from friends. What would Friendsgiving be without everyone sharing the favorite dish? For this special event, we partnered with New Season Market to find the freshest ingredients for our main and side dishes. Local produce is in abundance and picked at their optimum to ensure the best tasting food. Our dishes for this event included incredible ideas like: Pistachio and Citrus Quinoa Salad, Roasted Brussel Sprouts with Balsamic Reduction and Cranberries, Dutch Oven Bread, Browned Butter Salted Caramel Cake, Pumpkin & Beer Cheese Bisque and Apple, Taragon Turkey Sausage Stuffing and more. So many creative and innovative ideas to prepare for your own special Thanksgiving or Friendsgiving event. 

Pumpkin & Beer-Cheese Bisque

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Charcuterie Board

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Pistachio and Citrus Quinoa Salad

 

Tablescape ~ Sur La Table

You know what's funny, I never really knew what a tablescape was until I started food blogging. I mean, sure I set the table, perhaps added some cloth napkins but a TRUE tablescape is something you can't take your eyes off of, something magical. We were honored to highlight some of Sur La Table most gorgeous tableware for our Friendsgiving event. Crisp pearl white dinner plates with pops of color from adorable pumpkin plates and bowls, soft linens to drape the table, magical candles to create a romantic soft atmosphere and the most stunning wine glasses. These beautiful pieces helped to create the perfect table for our Friendsgiving gathering. Fresh florals, pumpkins and greens adorn the table arranged by the talented Shannon Garcia Shinn.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful Sur La Table tableware

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful wine glasses by Sur La Table

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous tableware pieces elevate any event

 

Cookware ~ Finex

Cooking! You have 10 different dishes to prepare and keep warm for this big dinner, what do you do? Cast Iron! One of the most versatile and heat conductive cookware is cast iron. We had the pleasure of cooking many of our incredible dishes in amazing Finex Cookware. Finex is a small local Portland based company that not only handcrafts cast iron cookware, but has reinvented the look, feel and design of cast iron. So, a turkey in cast iron? Yes, it is possible! I chose a smaller turkey (about 11 pounds) and decided to use the Finex Grill Pan to cook the beautiful bird. With the built in grill grates, the turkey was elevated and cooked so evenly, not to mention the most beautiful display! Whether you're preparing soup, potatoes or stuffing, Finex Cookware is the perfect vessel. Check out some of the beautiful dishes prepared at our event. 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous turkey cooked in 12" Finex Grill Pan

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Stuffing cooked in 12" Finex skillet

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful spread of side dishes prepared in Finex

 

Pulling it Together

Pulling off a Friendsgiving is no easy task. It requires patience, planning and a lot of prep. But with the right tools and a vision, setting up the perfect event is possible. I hope this post inspires you to create a magical Friendsgiving or Thanksgiving this year. For more tips, don't miss out signing up for my newsletter. I'll be sending out a special edition newsletter to subscribers with a step by step guide to planning your Thanksgiving Day and exclusive recipes! As always, I love to see your creations, tag me in your Thanksgiving creations this holiday season. 

xoxo
Cosette

friendsgiving, thanksgiving, dinner, turkey, family, friends

Cheers to an amazing group of friends celebrating Friendsgiving

Blogger attendees, please check out the attendees for more delicious inspiration:

Lena Gladstone
Judiaann Woo
Carly Diaz
Sue O'Bryan
Erin Lynch
Karlee Flores
Candice Walker
Kristel Matousek
LaRae Burk

This post and event is sponsored by New Seasons, Sur la Table and Finex Cookware. All opinions and ideas are my own. 

Print Recipe
 Turkey
friendsgiving, thanksgiving, dinner, turkey, family, friends
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
friendsgiving, thanksgiving, dinner, turkey, family, friends
Instructions
  1. Prepare the turkey 1-2 days in advance.
  2. Remove turkey from packages, be sure to remove the giblets that are usually stuffed inside.
  3. Pat dry the turkey using paper towels.
  4. In a small bowl, mix your softened butter ¼ cup of your herbes de provence + 2 teaspoon salt.
  5. Use the butter mixture and place clumps of the herb butter underneath the skin. It may seem like you are over buttering but it is okay! The butter will melt into the meat and make it extremely tender.
  6. Take the remaining herbes and salt and generously rub the outer layer of skin with this mixture.
  7. Take the bird and place in fridge, do not cover. Not covering allows the skin to dry and create a crisp exterior.
  8. Day of baking, set your oven to 325 degrees (convection cooking) or 350 for traditional oven cooking and begin prepping your turkey. You'll want your turkey to come to room temperature so plan to leave out for at least an hour before cooking.
  9. Remove turkey from fridge and place your chopped onions and carrots inside the cavity. Truss legs together with cooking twine.
  10. Place your turkey in your roasting pan (or grill pan).
  11. Add your fingerling potatoes and shallots around the turkey. Coat them in olive oil and additional seasoning.
  12. Add 1 cup of broth or water to the pan.
  13. Cook turkey based on weight: 6 to 10 pounds - 1 ½ to 2 hours 10 to 18 pounds - 2 to 2 ½ hours 18 to 22 pounds - 2 ½ to 3 hours 22 to 24 pounds - 3 to 3 ½ hours
  14. Check your turkey at the earlier mark for temperature: The internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching bone should now be 165 to 170 F
  15. Once your turkey is cook through, remove from oven and let rest for 20-30 minutes.
  16. Carve and enjoy!
Recipe Notes

**Make your own herbes de provence if you can't locate: 
https://www.rachelcooks.com/2014/11/24/herbes-de-provence-recipe/

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Chocolate Tarts

chocolate, tarts, mother's day,

Chocolate tarts made with Moonstruck chocolate. Perfect for Mother's Day

I see you mama, chasing your toddler through the park. 
I see you mama, trying to get through your grocery list and managing the tantrum your child decided to have.
I see you mama, driving to and from school, practices and school events with grace. 
I see you mama, reading to your kiddos.
I see you mama, doing laundry, getting lunches ready, making sure the house is clean for your family.
I see you mama, going to work, coming home and taking on your 2nd job. 
I see you mama, healing that booboo with a kiss. 
I see you mama, watching your kids at every performance, game and special event ready with your camera. 
I see you mama, taking the world on your shoulders. 
I see you mama. I admire you. I respect you. I support you. I am with you 100%. 

Mother's Day

To all the mamas in the world, you are MORE than anyone can understand. You are what makes this world run, you are what makes our hearts grow. I am thankful to my own mama for giving me the life that I have, for caring, nurturing and making me a better person. However you decide to celebrate this Sunday, whether you are celebrating as a mom, with your mom or just celebrating a special person in your life, take the time to cherish and embrace the amazingness these woman share. 

Happy Mother's Day! 

Xoxo
Cosette

tarts, chocolate, moonstruck, mother's Day

Make mom a handmade tart this Mother's Day!


Print Recipe
 Chocolate Tarts
chocolate, tarts, mother's day,
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Filling/Topping
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Filling/Topping
chocolate, tarts, mother's day,
Instructions
  1. Preheat oven to 350F Equipment: (6) 5" tart pans
  2. In a food processor, blend the chocolate graham crackers + sugar until fine crumbs form. Empty into bowl and add in melted butter.
  3. Place a heaping ¼ cup of crumb mixture into each 5" tart pan. Using tamper or cup, pat down the crumb mixture until flat and even on bottom and a crust forms along the edges
  4. Place on baking sheet and bake for 20 minutes. Remove and let cool.
  5. Heat heavy cream in a small pot on medium heat until just boiling. Pour hot cream over chopped chocolate and let sit for 5 minutes, do not stir.
  6. After 5 minutes, stir until a smooth chocolate mixture forms. In a small bowl, whisk eggs, vanilla and salt and add into chocolate mixture.
  7. Spread about a teaspoon of strawberry jam on the bottom of each tart until covered with a thin layer. Then pour your chocolate filling in each of the 6 tart pans to fill.
  8. Bake on baking sheet for another 20 minutes until set.
  9. Once out of the oven top with Moonstruck Chocolate Strawberry Basil Bark and flake sea salt. Let cool for an hour or refrigerate until ready to serve. Can also be topped with whipped cream. Enjoy!
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Pi(e) Day ~ Apple Pie

Apple pie, Pi Day

Anyway you slice it, pie is good! Especially on Pi Day. What is Pi Day? Pi Day is the annual celebration of the mathematical constant π. Anything constant deserves a celebration! Now, I'm no mathematician but I sure can get down with Pi(e) any day of the week. Whether they be sweet or savory, there's always room for pie. Don't you think? 

With so many choices for pie, I had a hard time choosing the right one! Apple Pie, a classic, definitely not part of my Lebanese roots but apple pie holds a special place in my heart. Every Thanksgiving growing up my Godmother (also the Orr's Box lady) asked my mom to make a homemade apple pie. She promised to peel all the apples as long as my mom made the pie. And every year, the night before Thanksgiving, Marie would come over and sit at the kitchen table peeling all the apples. I'd sneak in and eat some of course but she peeled and cut them all so they were ready for a perfect apple pie on Thanksgiving. 

Apple pie, Pi Day

Obviously my Thanksgiving would never be complete without an apple pie, it is the quintessential pie, all American and perfect for any occasion. Best with a homemade crust but forgiving and easily made with any store bought crust. I'm no pie maker for sure, and most of my pies are usually savory, in the form of a galette or have a crumb topping. I went outside my comfort zone and made a very basic lattice top with some lovely leaf decor. You can do it anyway you'd like! My favorite crumb topping comes from Pioneer Woman from her Dreamy Apple Pie recipe, so feel free to swap out the top crust for a crumble. 

So however you celebrate Pi(e) day or any other day of the week, I hope you enjoy this recipe! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Pie filling

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Shop Essentials for your pie:

 

 

 

Print Recipe
 Pi(e) Day ~ Apple Pie
Apple pie, Pi Day
Course Dessert
Cuisine Dessert
Prep Time 1 hour
Cook Time 1 hour
Passive Time 30 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine Dessert
Prep Time 1 hour
Cook Time 1 hour
Passive Time 30 minutes
Servings
servings
Ingredients
Apple pie, Pi Day
Instructions
Pie Dough
  1. Use your favorite pie dough recipe or store bought. Keep cold until ready to use.
  2. See my notes below for tips and favorites. You will need 2 pie dough pieces for this recipe. **
Apple Pie Assembly
  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a large bowl, combine all your filling ingredients except for the butter, milk and coarse sugar.
  3. On a well floured surface, roll your 1st pie dough out in a large round, large enough to cover a 9" pie plate.
  4. Drape over a 9" pie plate allowing the excess to drape over. Pour your apple mixture into pie plate and dot with the 2 tablespoons of butter, broken up into pieces. Place in fridge.
  5. Roll your 2nd pie dough out and cut into even strips to create a lattice effect. Check out the tips and link below for other ideas on covering a pie. You can also simply roll into a round, drape over pie and cut slits to allow for venting. **
  6. Whichever style you choose, trim excess dough then crimp together to seal edges.
  7. Brush the top of your pie (not crust) with milk then sprinkle with coarse sugar.
  8. Place pie on a sheet pan to allow any drips to fall on there instead of your oven.
  9. Cover edges of your pie with either a pie shield or tear small sheets of foil and gently fold around edges.
  10. Place pie on sheet pan in oven and bake for 15 minutes at 450 degrees.
  11. Drop temperature to 375 degrees and bake for another 30 minutes, leave foil on edges.
  12. After 30 minutes, remove foil from edges and check top of pie for browning. If the top of pie is becoming too brown, you can drape a loose piece of foil over the whole thing.
  13. Bake for another 30 minutes at 375 degrees.
  14. Check for a browned bottom crust, a nice golden color on top and caramel-like filling through your holes. Remove from oven, let cool on wire rack then enjoy with ice cream or whipped cream.
Recipe Notes

I like using Cocina Marie's all butter pie dough recipe:
http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/
I did sub ¼ cup spelt flour for this particular recipe and had great success. 

Some ideas, tips and tricks for your 2nd layer of pie dough: 
https://www.bbcgoodfood.com/howto/guide/11-super-easy-ways-decorate-pie

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Trio Meatballs in Cream Sauce

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

I don't know about you but dinner is always the wild card around our house. Breakfast is pretty much the same options; cereal, eggs, avocado toast, bagels, some baked good. Lunches also don't change too much: sandwiches, leftovers, small bites of cheese, salami & crackers. But dinner, dinner always has to be different. I can't serve pasta every night of the week or my family would go berserk! We aren't the family that has the same meals on rotation (but sometimes I wonder how great that would be)! Instead, I try to come up with new ideas, twists on old favorites and create some yummy food. But I guess I wouldn't be very good as a food blogger if I didn't at least try to be inventive, am I right?

While meal planning is clearly one of the best and most practical ways of creating wholesome meals, let's face it, sometimes life throws you too many balls and you drop them all so meal planning does NOT happen. Like these past few weeks, I have been completely off my game and truly winging it day in and day out. On those afternoons I stumble into the grocery store, searching for some food gods to tell me what to feed my children, I generally turn to the meat department first. We aren't that non-meat eating family, so if you're into that sort of thing this might not be for you. My children legitimately tell me that if there isn't meat in a meal it's not a full meal (goodness, I have some picky foodies at my table)!

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

As I shopped the meat department the other day, ground lamb caught my eye and I thought, meatballs! While I love lamb, it is definitely a strong flavor and I wanted to mellow it out especially since I was thinking about making a creamy sauce. I threw in some ground beef and ground veal to make quite the eclectic meatball trio. What I love about making meatballs is that they can be a meal on their own, frozen to use later or added to a variety of meals throughout the week. It's definitely great food item and if you're more organized than me, making these ahead on the weekend can give you a head start on those weekday meals.

This dish would be great to serve to a crowd without the pasta or even as a meatball sub. Ultimately, it is a wholesome meal that your family will love. My kids gobbled up every bite! I hope you and your loved ones enjoy! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

Print Recipe
 Trio Meatballs in Cream Sauce
This recipe makes a large batch of meatballs, feel free to freeze some or adjust and cut the recipe in half.
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Instructions
Meatballs
  1. Combine your meats, eggs and breadcrumbs in a large bowl.
  2. Heat 2 tablespoon olive oil in a large pan on medium high heat and add your chopped onions + 1 teaspoon kosher salt, allow to soften and become translucent. After about 2-3 minutes add in your dried herbs, saute until fragrant. Then finally add in your garlic and saute for another 1-2 minutes.
  3. Let your onion mixture cool slightly then add to your meat mixture.
  4. With clean hands, combine the mixture until it's cohesive. Add the remaining salt and pepper. If your mixture seems too dry, you can add a touch of olive oil.
  5. Form your meatballs into large golf-sized balls (you can make smaller if you choose, especially if you cut the recipe in half).
  6. Heat a large skillet and add your remaining 2 tablespoon olive oil. Place meatballs in pan and cook on each side until browned (they will not be cooked all the way through).
  7. Remove and continue until meatballs are all browned.
Sauce
  1. Place a large pot on medium high heat, add your butter and begin melting. Add your flour and whisk until it forms a paste.
  2. Slowly add in your beef stock and continue whisking until the mixture comes to a slight boil and thickens.
  3. Turn heat down to low, add your salt, pepper & thyme to taste. Next, add in your meatballs. Let simmer and add in your cream.
  4. Cook your pasta according to package directions, drain and mix in your sauce and meatballs.
  5. Top with fresh parsley and additional thyme if desired. Enjoy!
Recipe Notes

**You make make the meatballs ahead of time and freeze or store in fridge. If storing in fridge, I would recommend cooking the meatballs all the way through. You can either place the pan fried meatballs in the oven to finish cooking or skip pan frying and bake the meatballs at 375 degrees for about 20 minutes until cooked through. 

**Meatballs and sauce can be served as is without the pasta, great as an appetizer

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Lebanese BakLAWA

I remember so fondly my parents making all the Lebanese desserts over the holidays. Our holiday cookies looked a little different than our friends' cookies. Ingredients like semolina, farina, phyllo dough were common. The standard chocolate chip cookie wasn't the norm at my house. Our desserts were special morsels of flavor from the Mediterranean.  Flavors that my parents grew up with and began passing on to us! 

Both my parents are amazing in the kitchen as many of you already know and holiday time is no exception. They make everything shine. Perfect trays of desserts, every favorite dish you can think of, mezze (or appetizers) to munch on for days, from savory fatayer (savory pies: meat, spinach), hummus, grape leaves and so much more! I am SO thankful I get to go home to spend the holidays with the family! Wouldn't you??

BatLAWA vs BakLAVA

But dessert, the famous and most delicious desserts: mammoul, numoora, shyreehe and the coveted baklawa. Hands down one of my favorite Lebanese desserts. BakLAWA, similar to the more frequently referred to, bakLAVA is slightly different. Baklawa is also made with thin sheets of phyllo dough + nuts + butter, lots of butter! But some of the differences are in the syrup. The traditional Greek bakLAVA uses a honey based syrup with some additional spices, generally quite sweet. Lebanese baklawa on the otherhand uses a simple syrup mixture scented with orange blossom and rose waters. Batlawa filling is also a little bit lighter than baklava, not as much filling overall and less ingredients. Batlawa is made simply with phyllo dough + butter + walnuts + sugar + orange blossom and rose waters. You can smell a Lebanese dessert miles away, they will generally always contain the lovely orange blossom and rose waters, our signature scents. 

While our lovely Lebanese batlawa gets lost in the shuffle, I personally think it is more delicate and frankly, more consumable (that is if you want to eat large copious amounts of it). Just like a chocolate chip cookie with many variations, this is just one of many versions of batlawa or baklava. While these aren't a traditional cookie, they are definitely bite-sized and even more delicious than any cookie I have tasted. I hope you find yourself this holiday season making memories with your family, baking your favorite desserts with your mom, dad, aunt, uncle or children. And if you find the time, try a new holiday cookie (or dessert) of batlawa, the Lebanese morsel of goodness. As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Happiest of Holidays to you and your loved ones!

Xoxo
Cosette


Print Recipe
 Lebanese BakLAWA
Course Dessert
Cuisine Lebanese
Prep Time 1 hour (divided)
Cook Time 1 hour
Servings
half sheet
Ingredients
Syrup (Attar)
Baklawa
Course Dessert
Cuisine Lebanese
Prep Time 1 hour (divided)
Cook Time 1 hour
Servings
half sheet
Ingredients
Syrup (Attar)
Baklawa
Instructions
Syrup (Attar)
  1. Combine your water and sugar in a medium heavy-bottomed pot. Heat on medium-high heat until sugar dissolves, stir occasionally.
  2. Bring to a boil, allow the syrup to boil for about 5-7 minutes.
  3. Remove from heat after syrup thickens slightly and add your lemon juice and waters.
  4. Pour into a glass container add a small sliver of lemon to store in the syrup. Once cooled to room temperature, store in refrigerator.
  5. Syrup lasts many months in the fridge and can be used on many desserts.
Clarified Butter
  1. Begin my preparing your butter. You'll need to make sure you clarify your butter before using. Details below from Serious Eats.**
  2. In a small saucepan, melt butter over medium-high heat.
  3. Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.
  4. Bring to a boil; the milk proteins will become foamy.
  5. Lower heat to medium and continue to gently boil; the milk proteins will break apart.
  6. As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease.
  7. Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.
Baklawa
  1. Thaw your phyllo dough according to the package instructions.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In the bowl of a food processor, combine your walnuts + sugar and pulse until the nuts and sugar are combine and the nuts are small fine crumbles. Add a splash of rose and orange blossom waters (about ½ teaspoon of each).
  4. Begin assembling your baklawa by coating the bottom of a half sheet pan with your clarified butter. Be sure to also coat the sides.
  5. Take about 10 sheets of your phyllo dough and lay flat on the buttered sheet pan.
  6. Spread your walnut mixture evenly across the phyllo.
  7. Drizzle about 2 tablespoons of butter on top of your walnuts.
  8. Place the remaining phyllo dough on top of your walnut mixture.
  9. Begin cutting your dessert. With a sharp knife, begin making diagonal lines across evenly. Make sure to press down to cut through to the bottom.
  10. Next, go across the opposite way to create a diamond. Continue until the tray is completely cut. (choose whatever size works for you)
  11. Next, drizzle your remaining clarified butter over the top ensuring it falls into all the cracks. Tilt your tray back and forth to coat evenly.
  12. Place in preheated oven and bake for 30 minutes in center of your oven.
  13. After 30 minutes, reduce oven temperature to 300 degrees Fahrenheit and bake for an additional 20-30 minutes. Be sure to check so it doesn't brown too much. Ovens vary in temperature.
  14. Once top is golden and flaky, remove from oven. Check bottom to ensure it's golden brown as well.
  15. While batlawa is still HOT, pour your attar syrup on top. You'll use about 1-1.5 cups. Drizzle starting from one end and work down to the other end until the batlawa is coated and absorbs the syrup.
  16. Let cool, remove pieces and enjoy!
Recipe Notes

**Recipe for clarifying butter from: http://www.seriouseats.com/recipes/2015/08/clarified-butter-recipe.html **You can make the attar syrup and clarified butter ahead and store in fridge until ready to use. Melt butter before using. 

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Cream of Broccoli Soup

Soup season! It's officially acceptable to have soup anytime. My middle child is more than happy with that, considering she asks for cream of broccoli soup about 3 times a month...even when it's 80+ degrees outside. I definitely tend to make more broth based soups: chicken noodle, Italian wedding, lentil but sometimes a lovely cream based soup is just what you need to get you through those cold days. 

With days growing shorter and shorter and the holiday season upon us,  I feel like I have been running around like crazy day in and day out. Trying to get kids to where they need to be, manage school events, try to keep our house in some kind of working/neat order and of course get dinner on the table. Frankly, the days I aim for a blog post and make dinner in the morning, I give myself a nice big pat on the back.  After completely cleaning out my fridges yesterday I realized that I needed a big ol' grocery shopping trip and perhaps get a meal plan together this week? Maybe? Anyone else in that boat? A few stores later + unloading the cooking began. 

Alessia, my middle child, sweet as pie has a ridiculous obsession with cream of broccoli soup. Someway, somehow it became her all-time favorite soup. It's nothing fancy, pretty inexpensive to make and definitely fills you up. The best thing about this soup is that it takes only a few minutes to prepare and can be only one pot! Doesn't that sound incredible? I don't know about you, but a homemade delicious meal on a budget sounds pretty good to me. Between the normal holiday bustle + birthdays, December is a doozy! I know there are many variations to cream of broccoli but I hope you'll give this one a try, simple roux base, milk, broth + broccoli is all you need for an amazing dinner tonight. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 


Print Recipe
 Cream of Broccoli Soup
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Begin by making your roux (butter + flour mixture). In a heavy-bottomed pot melt your butter. on medium-high heat. When butter begins to melt, add your flour and begin to whisk.
  2. Allow flour and butter to bubble slightly while continuing to whisk for 3-4 minutes. You want to create a thick mixture (a roux).
  3. Slowly add in about 1 cup of milk and continue to whisk allowing the roux to blend into the milk.
  4. Once the roux is no longer visible and has melded in with the liquid, add the remaining milk and broth.
  5. Continue whisking constantly until the soup begins to thicken and boil.
  6. Once the soup comes to a boil, lower the heat and add in your broccoli florets. You may roast your broccoli before placing into the soup but the heat from the soup will cook them perfectly, making it a one pot meal.
  7. Stir the soup and let the broccoli soften to al dente.
  8. Season with salt & pepper until the taste is just right.
  9. Enjoy with bread or toasted croutons.
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Lebanese Shortbread Cookies

 

Tis' the season, deck the halls and be merry!!! It's that time of year again and with the holidays comes time to bake ALL THE COOKIES! Right about now my kitchen is a royal disaster 90% of the day...cooking + baking + chasing the little light our day sheds on us. Anyone else with me??? I'm currently staring at my disaster as I type this. I know, I should clean up before I write this, but then you wouldn't have this spectacular recipe!!! And don't you want to bake? Like right now? So, here I am, writing this to you, ignoring my kitchen but it's worth it. And yes, I kicked my kids outside in the cold because they need it, so peace and quite for about 20 more minutes. 

Anywho, cookies. Yes, I love them, you love them, we all love them! I'm coming up to my ears in cookies and baking endlessly these next few weeks. A few more weeks here in Portland then I'll be home with the family back east and don't worry, the baking continues there! Every year my mom and I find as many amazing cookie recipes as we possibly can and make loads and loads of cookies. Some to eat, some to sell at their business and some to share with friends and family. This being the first year with the blog, I wanted to start logging some of the great cookie recipes as well as add our family favorites. So stay tuned as the blog is filled with even more desserts (I know, I know, I need more real food on here...recipe coming at your tomorrow for something yummy and NOT dessert!)

Most Lebanese desserts are very time consuming and labor intensive, so I wanted to create a cookie that not only tasted good but was easy and filled with some of the Lebanese flavor we all love. Enter these amazing shortbread cookies! The base recipe is my go-to recipe from the incredible Ina Garten. Simple ingredients of butter + flour + sugar and salt make these delicious treats. I added some dried rose petals to the dough as well as orange blossom and rose waters in lieu of vanilla extract. Just hints of these waters really give the cookies an subtle distinctive flavor, nothing too overpowering and are the essence of any Lebanese dessert. 

Keeping this short and sweet while I head off to clean the disaster and wait for some child to torture the other child and start yelling (I'm an awesome mom aren't I?) Now go bake and enjoy! As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

Print Recipe
 Rose + Halawa + Pistachio Shortbread Cookies
Course Dessert
Cuisine Lebanese
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine Lebanese
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. In the bowl of a mixer fitted with paddle attachment, mix together butter and sugar.
  3. Add in your orange blossom and rose waters.
  4. Slowly add in your flour, salt and 1 tablespoon chopped dried rose petals.
  5. Mix on low until combined and dough comes together.
  6. Dump dough on surface with a bit of flour and shape into a disc.
  7. Wrap in plastic wrap and chill for 30 minutes while your oven preheats.
  8. Remove dough from fridge and roll about ½ inch thick.
  9. Using a cookie cutter, begin cutting as many as you can.
  10. **Reroll dough and cut again until you are finished with your dough, be sure to work quickly.
  11. Place cookies on ungreased cookie sheet (you may use parchment if you'd like but not necessary).
  12. Sprinkle tops of cookies with coarse raw sugar.
  13. Bake for 20-25 minutes on upper ⅓ of oven until edges begin to brown slightly. Swap trays halfway through.
  14. Remove from oven, let cool.
  15. Heat your chocolate in a microwave safe bowl in 30 second spurts. Check and stir until chocolate is just melted.
  16. Using a small baggie with a tiny hole cut in corner or a piping bag with small hole, fill chocolate and drizzle one side with chocolate.
  17. Quickly sprinkle some halawa, chopped pistachio and rose petals.
  18. Let dry and enjoy!
Recipe Notes

**2" cookie cutter was used to yield about 36 cookies. You may choose to use a large cutter for larger traditional shortbread size and shaped cookies. 

**Undecorated cookies can easily be frozen for several months as well as raw cookie dough. 

 

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Twisted Mashed Potatoes

Conferences.

Today I spent the morning learning about my three little munchkins. It's hard to believe I have a 4th grader, a 2nd grader and kindergartner. I really look forward to their yearly conferences, sadly it's only once a year now but nonetheless, I love it. As a teacher myself (in a form of self-induced retirement) I can't stress the importance of school strong enough to my kiddos. We read, we write, we do math, we talk about real life application, but coming from mom is not the same as coming from your teacher. So today, as the hubs and I sat in and listened to our kiddos' teachers talk about how extraordinary they are, it was a good moment (well 3 good moments). Those moments you realize that hey, maybe we are doing something right afterall!! 

One thing my girls have in common is being too passive in class, not sharing their thoughts, ideas and insights with the rest of their class. Quiet kids?!? Are they really my kids? I appreciate their politeness but I want them to learn to be vocal, strong-minded and share what they know and learn. (Isaac does NOT share that trait!!) I also hope that they open up the computer and read some of my blog posts. Read to see that writing CAN and DOES happen in real life. But truth be told I think my kids are way smarter than I ever was at their age. I think they're a bit more naive (in a good way and probably because we keep them a bit sheltered) but definitely smarter. I don't know if it's the times with fast paced technology at your fingertips or just how this generation is growing up. I know they'll out smart me one of these days but for now, I hope I still have the upper-hand. Back to school next week for a full week then another 2 day week to conclude "No School November". 

Thanksgiving. 

Speaking of November, Thanksgiving is less than 2 weeks away and right about now, you should definitely be plotting and planning your menu. Sending out that Google Doc if you're hosting a Friendsgiving. So I give you another savory side dish to share at your table this year. A little bit classic with some twists, because you know I don't do full on traditional. Mashed potatoes. Mashed potatoes were not something typical at my Thanksgiving table as we had a plethora of Lebanese side dishes. But I learned very quickly from hosting Friendsgivings that the mashed potatoes are a crucial element to the day. I love a good bowl of mashed potatoes just as much as the next person but for Thanksgiving, let's give them an extra twist. Carrots + parsnips + roasted garlic + Parmesan cheese make these potatoes stand out from the rest. Do you want to know the secret weapon to make the smoothest, perfect mashed potatoes? The food mill! Kind of an ancient looking tool, but it perfectly smooths out the potatoes into fluffy little rice-like granules. You can find them online at Amazon, I prefer the plastic housing versus the metal. This is also what I use to make moujadra if you were curious. These mashed potatoes were at hit at my house, kids couldn't eat enough. The carrot and parsnips are definitely subtle but add a depth of flavor. So whatever your Thanksgiving day plans are, or if you just need a side of potatoes for dinner tonight. Give these a try, you won't be disappointed. 

Potatoes.

With a quick roasting of carrots + garlic + parsnips and boiling of potatoes, your amazing mashed potatoes are about ready to be transformed into magic. Speaking of the food mill, it's a magic device, no motor, simple parts and some hand motion to get the creamiest potatoes. After everything is soft and mushy, with a bowl underneath, start churning the mill with your veggies in there a small amount at a time. 

A few grinds back and forth and the potatoes get mushed through the sieve to perfection! 

It almost looks like cauliflower rice, once you have your potatoes through, add in your carrots and parsnips. It is essential that these are roasted to a soft texture so they are able to be mushed through the food mill. It will also ensure a smooth consistency of your mashed potatoes. 

A beautiful array of color, a little jazzier than your standard mashed potatoes for sure!! Add in some butter, milk, scallions, cheese and you have the PERFECT twist on a traditional dish. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Garlic Mashed Potatoes
Course Side Dish
Cuisine American
Prep Time 15
Cook Time 25
Servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 15
Cook Time 25
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Prepare vegetables by cleaning and peeling carrots, parsnips and potatoes.
  3. Slice the carrots and parsnips into strips. Place on sheet pan along with 3 cloves of garlic (peel on). Drizzle with olive oil and salt & pepper.
  4. Bake for 15-20 minutes until fork tender.
  5. Meanwhile, cut potatoes into small chunks and place in a large pot along with 2 bay leaves and 3 cloves of peeled garlic. Cover with water and boil on stove top until fork tender, about 15-20 minutes. Drain and remove bay leaves.
  6. Once all vegetables are fork tender place some of the potatoes in food mill and begin processing. Continue with the remainder of the potatoes, carrots, parsnips and garlic.
  7. Place pot back on the stove and add in 1 cup of warm milk and butter and whisk. Add additional milk if needed. Once smooth, add in chopped scallions, Parmesan to your liking and salt and pepper to taste.
Recipe Notes

**Keep Warm: The best way to keep mashed potatoes warm is over a double boiler. This way the bottom of potatoes don't burn, they stay warm off the steam. 

**Prep ahead: Plan ahead and prep your veggies the night before. Place peeled potatoes in water with a splash of vinegar so they don't brown. 

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Swoonworthy Apple Cake

Our Day.

We're already inching through November, kids are off of school 3 days this week and another 3 days week after next (they were also off last Friday). We're fully into "No School November" an official term here in Portland! Don't get me wrong, I love my kids but since all 3 have been at school full-time, I've kind of learned to love my time away from them (does that make me a bad mom??). Anywho, we spent today at home, I did some cooking and baking and also managed to make some playdough (you can find the recipe on my Instagram). There was also the ridiculously long Uno game, no lie...never-ending. But I wanted to be sure to spend time with them, even though I have about 6 million things to do (and the list keeps growing). They are growing up so fast and every day I see changes in each of them. So here I am at 10:45pm after finally cleaning up the kitchen from dinner, changed sheets and kiddos all in bed. 

The Cake.

This cake. What can I say about this cake besides, it's a SPECTACULAR. It's simple to put together, fail-proof, sweet enough for dessert but also perfectly perfect for morning coffee. I remember my mom making this cake when we were growing up, she called it the 1, 2, 3, 4 cake, something about the number of each item (I still don't get it) but she always made it and it always made the house smell amazing. Sometimes it was made with apples in the center (as I'm writing it today) and other times with walnuts. 

With Thanksgiving less than 2 weeks away I want to give you some dessert inspiration. I mean, Thanksgiving is officially the PIE holiday but if pie isn't your thing or you aren't ready to make and roll out pie dough, this cake will be the perfect addition to your holiday gathering. I've jazzed up the original recipe to include: apples + cinnamon + brown butter + walnuts = all the things we crave on epic Thanksgiving or Friendsgiving holidays. 

Brown Butter. 

Brown butter, besides cheese and bread this may be my other secret love child. I mean, butter on its own is pretty dynamite but take that butter, melt it down and get all those little brown bits and you have something even more superior. So I thought, hey, why not drizzle this amazing cake with a brown butter glaze, it can certainly do no wrong. So I baked the epic, classic cake, drizzled it with brown butter glaze and topped it with walnuts. I truly believe most desserts should have nuts, don't you? I won't digress or lead you on an even longer journey of my ramblings. You can find the recipe for this delicious cake below. Whether you decide to make it for Thanksgiving, Friendsgiving or just a Sunday morning, I promise you won't be disappointed. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Apple Cake
Apple cake with walnuts and browned butter
Course Baked Good, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Cake
Brown Butter Glaze