Lemon Ginger Cookies

...think snickerdoodles, with an attitude.

Continuing on this week with some lemon and gingery things, these cookies were delicious, exceeding all expectations. Slightly chewy golden brown edges... light puffy centers... and a subtle tangyness of lemon and ginger that almost made my tongue tingle. Mmmm, yes! The first dozen disappeared quickly as my favorite taste tester helped me assess the results. We both awarded top honors with two thumbs up.

The recipe should have tipped me off that these little puffs were close to the classic snickerdoodle cookie, but I don't remember ever eating one. Nope, not ever; snickerdoodles were not present in my childhood. I've heard of them since, but never sought them out. A traditional snickerdoodle relies on cream of tartar for additional lift and lightness, and typically calls for chilling the dough before baking for maximum height and minimum spread. I might adjust my approach for the next batch, or not. These little cuties were winners as is.

Random thought: where did that strange name come from? "Snickerdoodle;" it sounds like it might have a Deutsch history... schnecken and knodel? Mmmm, no, not when a schnecken is a snail or rolled bun. I'll stick with calling them Lemon Ginger Cookies.

Lemon Ginger Cookies

adapted from a recipe in Cookie Classics Made Easy

makes approx 4 dozen

Step 1. Preheat the oven to 355 degrees F. Line 2 cookie sheets with a silicone baking pad or parchment paper. Have wire baking racks available. Use a small bowl and mix the optional topping to roll each cookie before baking.

1 TBS ground ginger

1 TBS lemon powder

1 TBS granulated sugar

Step 2. Use a stand mixer, combine the following and mix well, scraping down the sides of the bowl as necessary:

1 cup (2 sticks) softened, unsalted butter

1 cup granulated sugar

2 large eggs at room temperature

2 TBS Greek yogurt (not low fat) 

2 tsp lemon extract

1 tsp vanilla extract

3 tsp ground ginger

1-1/2 tsp baking powder

1 tsp baking soda

1 TBS lemon juice

1/2 tsp salt

Step 3. Add and mix thoroughly to incorporate:

3 cups all-purpose flour

Step 4. Scoop out 1-inch balls of the dough and roll between your fingers to shape and firm. Optional step: roll each dough ball in the flavored sugar topping mix listed in Step 1. Place on cookie sheet with an inch or two between cookies.

Step 5. Bake for approx 15 minutes in preheated 355 F oven until the edges are golden brown. Remove from the oven and let sit undisturbed for a few minutes. Move to a wire rack to cool completely. Store in a covered container.

Note: Unnecessary but tasty finish: drizzle cooled cookies with thin ribbons of a loose 3:1 or 4:1 mix of powdered sugar and lemon juice. 

Apple Pie with a Pecan Cinnamon Crust

Messy but tasty, a bit like life

What's your favorite apple dessert? RL loves Crispy Apple Crisp while I'm more a fan of Apple Crostata. Admittedly we're both fond of all manner of apple dishes, but currently this one-crust Apple Pie with a generous topping of streusel ranks high on our list of favorite treats.

Some would call this a Dutch Apple Pie, others might argue it is a French Apple Pie. Whatever! this one-crust apple pie mounded high with a nutty, cinnamon streusel is just plain delicious. 

Apples claim star billing in this non-fussy, uncomplicated dessert. Its tantalizing appley aroma filled the entire house as the pie baked, stirring appetites and expectations alike. Letting the pie cool enough to set the filling challenged my patience; it smelled so good! Unable to wait until fully cooled, I sneaked a spoonful, one single bite, to savor the smooth, sweet fruit and crunchy topping. Mmmmm, yes! the heady, sweet flavor called for a generous slice... or two. No whipped cream or ice cream needed. The pecan streusel topping contributes a tasty, toothsome contrast to the delicious filling, but really, this is all about the apples. 

Are you tempted? Go ahead, give this pie a try and let me know your results. Or check out My Recipe Index for some other apple recipes.

Cinnamon Crust French Apple Pie

For the Pie & Filling:

1 9-inch unbaked pie crust (ready-made or your favorite recipe)

8 cups cooking apples, a mix of tart & a few sweet

2 TBS lemon juice

1/2 cup granulated sugar

3 TBS all-purpose flour (or 1-1/2 TBS cornstarch)

1/2 tsp cinnamon

1/4 tsp cardamom

1/4 tsp nutmeg

For the Streusel Topping:

2/3 cup all-purpose flour

1/2 cup light brown sugar, packed

1/2 tsp cinnamon

1/4 cup finely chopped pecans (optional)

6 TBS (3 oz) very cold butter, 

Prepare the Pie:

1. Preheat the oven to 415 F. Place a single unbaked pie crust in a 9-inch pie pan and set aside.
2. Peel, core and thinly slice the apples; set aside in a large bowl. Sprinkle the slices with the lemon juice and toss to coat.
3. In a small bowl, add the remaining filling ingredients and mix to combine. Sprinkle this mixture over the apples; toss to coat.
4. Spoon the apple mixture over the unbaked pie crust, mounding the apples higher in the center of the pie shell and arranging to fill any gaps or holes.

Prepare the Streusel:

1. Mix the ingredients together in a medium bowl, working with your fingers until crumbly (or give them a few quick bursts in a food processor). 
2. Sprinkle carefully and evenly over the mounded apples in the pie crust. Lightly pat smooth to firm somewhat.

Bake the Pie:

1. Place the pie pan on a larger cookie or baking sheet; the filling is likely to ooze over the edge. (almost guaranteed!)
2. Bake the pie in the preheated 425 F oven for 12 minutes.
3. Reduce the oven temperature to 350 F and continue to bake for 35-45 minutes longer. The apples will be tender with juices oozing and bubbling in the center of the pie and around the rim.
4. Cool on a wire baking rack to set the filling. Cut into wedges and serve, with or without ice cream or whipped cream.

Stovetop Apples with a Crunchy Topping

Too many apples? No way, that's not happening in this galley. I slice a lot apples for snacks, add them to salads, and bake scores of applicious breads and desserts. But... there hasn't been much baking happening this month since the galley oven died. While I'm searching for a suitable replacement this quick, skillet-on-the-stovetop version of apple crisp took care of recent dessert cravings. Good? oh yes, it even scored a two-thumbs-up rating from chief taster, Capt. Ron.

Read on for some rambling notes on apples, or skip to the end for the recipe that follows. I won't judge.

Ever since a chance tasting, a sample handed out by a vendor at Seattle’s Pike Place Market many years ago, Honeycrisp apples have been our favorite eating apple. Developed at the University of Minnesota in their search for new cold-hardy cultivars with high flavor, the Honeycrisp were first released in 1991. The sweet-tart balance and distinctive crunch brought early, widespread acceptance. Known for an “explosively crisp and juicy texture”, Honeycrisp quickly nudged aside the iconic Red Delicious, Washington State’s long-standing classic and traditional favorite. While we love Honeycrisps, they are typically the most expensive apples available, so I opt to use cheaper varieties for baking.

And then in October, while shopping at the marina's grocery, we happened upon a worthy Canadian competitor, the Ambrosia. Named after the “food of the gods” in mythology, this amazing apple delights multiple senses. It's unique appearance features a glossy, bi-coloured skin with a bright pink splash on a creamy-yellow background. Then there's its distinct perfumed aroma. Bite into an Ambrosia and revel its sweet, juicy and crisp-textured flesh. Mmmmm, no wonder this delicious, low-acid apple rates high in taste tests. Born from a chance seedling and finally registered in 1993, the Ambrosia has grown in popularity and is now available worldwide. Ambrosia is a low-acid apple making it easier to digest, is slow to brown and is great fresh or baked. 

Stovetop Apples with a Crunchy Topping

Streusel Topping:
1 stick (8 TBS or 4 oz) butter
1 cup AP flour
1/2 cup chopped nuts (pecans or walnuts are favorites)
1/2 cup light brown sugar
1/2 teaspoon apple pie spice* (or ground cinnamon)

Fruit Filling:

2 Tablespoons butter

1/4 cup sugar (more if using tart apples)

2 Tablespoons cornstarch
1/2 teaspoon apple pie spice
3 to 4 large apples; peeled, seeded & sliced

For the topping:

1. Melt the butter in a 10-inch skillet (cast iron or nonstick) over medium heat. Remove from the heat and add the remaining ingredients. Stir to combine until the mixture is moist and "clumps".
2. Place the skillet back on the burner and cook over low heat until the mixture is golden brown and fragrant, about 8 minutes. Stir frequently to avoid burning! 
3. Remove the streusel to a large plate or cookie sheet to cool; it will crisp up as it cools. Set aside if using soon, or store in an airtight container at room temperature if making a day or two ahead.

For the fruit:

1. Melt the butter in the same skillet over medium heat. Add the sugar, cornstarch and spice; heat and stir continuously until the sugar dissolves.
2. Add the apples, tossing carefully to coat each slice.
3. Cover the skillet and cook over medium to medium-low heat until apples soften, roughly 7 or 8 minutes depending on the thickness of your slices. Uncover and cook until the sauce thickens slightly, 3 to 5 minutes more. Don't overcook the apples into applesauce!

To serve:
Top with streusel and offer ice cream or softly whipped cream to accompany, OR dish up individual parfait-style servings, alternating fruit with toppings.
Delicious served warm, this is also quite tasty at room temperature.

 *Penzey's Apple Pie Spice contains a mix of cinnamon, nutmeg, mace and cloves (link)

Root Beer Floats... surprise!

"Why the surprise notation in the title?" you ask. Ah, there's a long history behind this all-American classic, and a short tale behind my root beer float today. 

Some sources claim that root beer was first manufactured, bottled and sold in 1880 and the first root beer float followed some thirteen years later. Frank Wisner of Cripple Creek, Colorado noticed that the snowy peaks on Cow Mountain looked like ice cream floating in soda. The following day he floated a scoop of vanilla ice cream to the top of his glass of root beer and invented the "black cow."

OR, on a particularly hot day in Philadelphia in 1874, Robert McCay Green ran out of ice as he served soda to his customers. He substituted ice cream instead to chill the drinks. However, many others claim to have made this creation, including one of Green's employees. No matter who first served this fizzy, foamy concoction, it has been a favorite treat for many generations. 

Today it was an unplanned surprise in my kitchen. I frequently order groceries online, specify a convenient delivery time, and free up my schedule to do other things. Today's delivery should have included a 6-pack of Bundaberg ginger beer, a necessary ingredient for a batch of Moscow Mules. Instead the grocery mistakenly substituted a 6-pack of Bundaberg root beer, an entirely different flavor of soda, more sweet and less spicy, and definitely not what I had in mind for Moscow Mules.

  
Okay, switch over to a taste-test of dueling root beers, not a bad plan for lazing about on the deck in 80-degree weather. It only took a few sips of each to reaffirm my preference for Henry Weinhard's root beer. Bundaberg tasted sweeter, maybe too sweet, and a bit thin in flavor. Henry's, pleasantly smooth and creamy, had a somewhat stronger flavor (honey, vanilla and maybe some licorice or wintergreen) with a hint of a bite . Both root beers fizzed nicely when combined with ice cream. So, sip, taste, switch samples. Repeat. Repeat. Repeat. Yes, a valid taste test requires much sampling.

The crystalized ice cream foam remained the star of the show, frothy bubbles of carbon dioxide released when carbonated root beer and ice cream meet. The fat and foaming agents in the ice cream coat the CO2 bubbles, increasing surface tension, which allows the the bubbles to expand and produce a longer-lasting, foamy head. Technique gurus dispute the order in which ingredients should be added to a chilled glass. 

• Begin with root beer, filling the glass 3/4 full, and carefully add ice cream to allow foam without overflowing. 
• OR add scoop(s) of ice cream to the glass, then tilt the glass and gently pour the root beer down the side. This prevents a wasteful splash when you drop the ice cream in. Detractors say it results in a murky-looking liquid from the ice cream melting more quickly as the soda is poured over it.

Pick your method, or experiment with both. Enjoy the original, a two-ingredient classic float of root beer with vanilla ice cream, or get creative and try a few flavor additions. Maybe a splash of bourbon and a dollop of whipped cream, or kahlua with coconut ice cream, or just skim Pinterest for a gazillion more tempting combinations. Myself, I'm happy enough with the classic... with Henry Weinhard's root beer, of course.

   

Fresh Apple Upside-Down Cake

Apple Cake. Made with fresh apples, not dried. Bursting with appleness. Hinting at apple pie flavors, but truly a cake. How difficult can that be? Damned difficult, it seems. My search for a satisfying apple cake began with Dorie Greenspan's Fresh Apple Custard Cake which won honors for aroma but seriously underperformed in flavor. I thought my Swedish Apple Custard Cake was an improved appley version of the same, but it was still somewhat between a cake and a custard. My hunt continued.

The latest cake came from a Martha Stewart recipe for an apple upside-down cake. Pineapple upside-down cakes are certainly a classic American dessert, one made popular in the 1920s soon after James Dole introduced pineapples precut into rings. Martha's fresh apple version sounded tempting.      

My first attempt yielded a dry interior and over-caramelized bottom (flipped to become the top). Adjust the baking time/temperature and try again. The second cake was an improvement, adequately moist but still not appley enough. Add a dollop of whipped cream or scoop of ice cream and no one would turn down a slice or two. I might make this recipe again, though a box cake version would tempt me, but THE apple cake recipe remains one of my dreams.

  

Fresh Apple Upside Down Cake

based on a Martha Stewart recipe

Makes one 8-inch cake

½ stick (1/4 cup) butter, melted

¼ cup brown sugar, firmly packed

¼ cup walnut bits, chopped 

1 large tart apple, peeled, cored & sliced thin

1 TBS lemon juice

2 large eggs

¼ cup granulated sugar

½ tsp vanilla

½ cup AP flour

½ tsp baking powder

¼ tsp salt

½ tsp cinnamon

½ tsp cardamom

sweetened, flavored  whipped cream or vanilla ice cream as an optional topping or accompaniment

Preheat the oven to 400 degrees F.

Pour the melted butter into an 8-inch round cake pan, tilting to cover the entire bottom, and sprinkle with the brown sugar. Scatter the nuts over the top.

Core, peel and cut the apple into thin slices; place in a small bowl and toss with lemon juice to retard browning. Arrange in overlapping circles over the surface.

 In a medium bowl use an electric mixer to mix the eggs, sugar and vanilla. Blend for at least 3 minutes or until the mixture pales, thickens and forms a ribbon when lifted.

Place a mesh strainer over the bowl; add the flour, baking powder, salt, cinnamon and cardamon to the strainer and sift into the egg mixture, folding gently but thoroughly until incorporated.

Pour the batter evenly over the apple slices; bake in the middle of a preheated 400 F oven for 25 minutes or until a tester comes out clean. Remove from the oven, run a butter knife around the side of the pan, and invert onto a serving dish. Best served warm, sprinkled with powdered sugar or accompanied by a bowl of whipped cream or ice cream balls.

Swedish Apple Custard Cake

Two years ago, almost to the day, I posted an update to a Serious Eats/Dorie Greenspan recipe for Fresh Apple Custard Cake. Deemed just "okay" from the first bite, I keep tweaking the recipe looking for something more... moreish flavorwise. My variations on Dorie's apple cake have all been fragrant, moist, custardy and applely, but a bit bland, lacking any notable flavor pop. 

Additions of lemon zest, almond extract and apple pie spice have upped the flavor impact, but never quite hit the mark. Then I found several online recipes for Swedish Apple Cake with Custard Sauce that sent me in another direction. Orange extract and grated orange zest plus ground cardamom were the new flavor additions of choice.

Still moist and fragrant, almost a cake and not quite a custard, the latest variation has met two-thumbs-up approval. The orange and cardamom somehow boost the appleness of the cake, providing an interesting combination of flavors in each bite. The custardlike filling negates the need for a custard sauce, though a dab of honey Greek yogurt made a fine topping. Hmmm, a scoop of homemade Cardamom Ice Cream would turn this morning treat into a scrumptious dessert. 

It's fun to play with recipes, adjusting ingredients but keeping the character of the original dish. Orange and cardamom will remain key flavor elements in my version of this custardy cake, but nuts might join the party next time.

Swedish Apple Custard Cake

Slightly adapted from 'Baking Chez Moi' by Dorie Greenspan

Ingredients:

3 medium cooking apples (Granny Smith), cored & peeled
a generous 1/2 cup all-purpose flour
1 teaspoon baking powder

1 teaspoon ground cardamom
2 large eggs, at room temperature
1/3 cup granulated sugar

1/2 teaspoon orange extract
1-1/2 teaspoons vanilla extract

6 tablespoons milk, at room temperature
2 tablespoons salted butter, melted and cooled
Grated zest of 1 medium orange
Confectioners’ or granulated sugar, for dusting (optional)

Directions:

Place a rack in the center of the oven; preheat to 400 degrees F. (My oven runs hot, so I began with a 400 F oven, then lowered the temp to 375 F after 20 minutes and rotated the pan.)

Butter or spray an 8-inch square baking pan and line the bottom with parchment paper.

Slice the apples quite thin, about 1/16 th inch thin, 

"elegantly thin, but not so thin that they’re transparent and fragile," according to Dorie.

Use a small bowl and 
whisk  together the flour, baking powder and cardamom. Set aside. 



In a larger bowl whisk the eggs and sugar together for a minute or two until the sugar dissolves. Whisk in the orange extract and vanilla, then the milk and finally the melted butter and orange zest. 

Sift the flour mixture into the bowl in 2 or 3 additions and whisk until smooth. 

Add the apples and gently fold into the batter using a rubber or silicone spatula, turning to coat each thin slice with batter. Scrape the mixture into the parchment-covered pan and smooth out the top so the apples lie flat.

Bake, rotating the pan halfway through, until golden brown and uniformly puffed, 40-50 minutes. (55 min in my oven) Be sure the middle of the cake has risen and a knife inserted into the center comes out clean. Remove from the oven and place on a cooling rack; allow to cool and set up for at least 15 minutes.



Unmold the cake bottom-side-up onto a plate and peel off the parchment paper. Flip it back onto a second plate and cut into squares. Dust with powdered sugar or cinnamon/sugar mix (optional). Cut and serve.

Crispy Apple Crisp

Apple Crisp is such a homey dessert, a comfort-food Autumn classic ubiquitous throughout apple country. Of course variations abound, but essentially Apple Crisp refers to chopped or sliced, cinnamon-flavored apples that are baked with a streusel topping or crust.

Generations of cooks have produced tasty versions without ever opening a cookbook, but here's a streusel topping twist I found in Greg Atkinson's 2008 West Coast Cooking: pour melted butter over the topping instead of working it into the flour/oats/sugar mixture. Shazam! the streusel topping baked up nicely crispy-crunchy and the excess butter flowed to the bottom to mingle with the apple juices and create a lovely sauce. 

Apples. Sugar. Butter. Really, what's not to like? We ate half of the pan warm for an evening dessert, and the remainder warmed in the microwave at breakfast the next morning. Ahem! that doesn't account for the missing spoonfuls that somehow disappeared between dessert and breakfast.
   
What's your favorite apple dessert?

Apple Crisp, an Old-Fashioned Treat

Recipe based on Greg Atkinson's West Coast Cooking 

Serves 4-8

Topping

1/2 cup AP flour

1 cup rolled oats (not steel cut or instant)

1/2 cup packed brown sugar

1 teaspoon baking powder
1 large egg, beaten

8 Tablespoons (1 stick) salted butter, melted, plus extra to coat the baking dish.

Filling

4 medium Granny Smith apples, peeled, cored & sliced

1/2 cup sugar

1 generous Tablespoon cornstarch

1 generous teaspoon Apple Pie spice (or substitute ground cinnamon)

Optional Toppings
Heavy cream or Greek yogurt

Preheat oven to 375 F; butter an 8-inch square baking dish.

Mix the topping:
Use a food processor and pulse several times to combine the flour, oats, brown sugar & baking powder. Use a fork to gradually incorporate the beaten egg into the oatmeal mix.

Prepare the filling:
Pile the apple slices into the baking dish and toss with the sugar, cornstarch and Apple Pie spice.

Scatter the oat mixture evenly over the top of the fruit. Drizzle the melted butter evenly over the top.

Bake about 45 minutes, or until the topping is golden brown. Serve warm with optional toppings of heavy cream or Greek yogurt.