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Apple Pie Spice Cookies

Apple Pie Spice Cookies

Apple Pie Spice Cookies

Yield: 24
Prep Time: 30 minutes
Cook Time: 13 minutes
Additional Time: 43 minutes
Total Time: 1 hour 26 minutes

An inspired take on classic apple pie!

These gourmet cookies are a truly unique and welcomed addition to your holiday dessert favorites.

Ingredients

  • APPLE FILLING
  • 3 cups (350 g) cored, peeled, diced apples (Honey crisp, Golden Delicious, Cortland, or Mitsu)
  • ¼ cup (50 g) light brown sugar firmly packed
  • ¼ cup unsalted butter
  • 2 tsps. My Sage Gourmet Apple Pie Spice
  • 2 tsps. cornstarch
  • COOKIE DOUGH
  • 1 cup (226 g) unsalted butter softened.
  • 1 cup (200 g) light brown sugar firmly packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs room temperature preferred.
  • ½ tsp. vanilla extract
  • 4 cups (500 g) all-purpose flour
  • 2 Tbsps. cornstarch
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 Tbsp. My Sage Gourmet Apple Pie Spice
  • 1 tsp. salt
  • STREUSEL
  • 6 Tbsps. (85 g) unsalted butter melted.
  • 1 ¼ cups (155 g) all-purpose flour
  • ½ cup (100 g) light brown sugar firmly packed
  • ⅓ cup (65 g) granulated sugar 65g
  • ¼ tsp. salt
  • 1 tsp. My Sage Gourmet Apple Pie Spice

Instructions

Apple Filling

  1. Combine apples, sugars, butter, cornstarch, and apple pie spice in a medium sized skillet over medium-low heat.
  2. Stir frequently until butter is melted and sugar is dissolved. Increase heat to medium and bring to a simmer. Simmer for 5 minutes, stirring occasionally, until apples are tender when pierced with a fork.
  3. Remove from heat and pour into a heatproof bowl. Place in refrigerator while preparing the dough.

Cookie Dough

  1. Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
  2. Combine softened butter and sugars in a large bowl and use an electric mixer (or a stand mixer with paddle attachment) to beat until light and fluffy.
  3. Add eggs and vanilla and stir until combined.
  4. In a separate, medium-sized bowl whisk together flour, cornstarch, baking powder, baking soda, Apple Pie Spice and salt.
  5. Gradually add dry ingredients to wet, stirring until completely combined.
  6. Cover bowl with plastic wrap and place in the refrigerator to chill slightly while you prepare the streusel.

Streusel

  1. Melt butter in a small bowl and allow it to cool until it is no longer warm to the touch.
  2. Drizzle cooled butter into flour mixture and claw together with a fork until you have a clumpy streusel.
  3. Combine flour, sugars, salt and Apple Pie Spice in medium-sized bowl and stir until combined.

Preheat oven to 350F.

Remove apple filling and cookie dough from refrigerator.

Scoop dough into 24 balls (about 2 tbsp. ea.) and roll until smooth.

Place on a baking sheet and make an indent in the cookie (I used the back of the cookie scoop to make the indent. (Do not push too deep or make the cookie too thin or the cookie won’t be able to support the weight of it after baking).

Scoop a level tablespoon of filling into the indent you just created.

Place 1 Tbsp. of streusel gently on top of the filling, enough to completely cover it.

Transfer to center rack of a preheated oven. Bake 13-14 minutes or until edges begin to turn a light golden brown.

Suggestions:

Top your cookie with a scoop of vanilla ice cream, and/or a sprinkle of our Espresso or Merlot Infused Sea Salts!

Notes

Adapted by Carol Takakura from an original recipe by Sam Merritt

Visit the My Sage Gourmet Shop for more tasty seasonings.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 420

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© Carol Takakura
Category: Dessert

 

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Cauliflower Grill Steaks

Cauliflower Steaks

Cauliflower Steaks

Yield: 2-4
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 8 minutes

Simple and Delicious Dish done in just a few minutes.

Ingredients

  • 1 medium head of cauliflower
  • 4 Tbsp. Epicurean Olive Oil, both the Lemon and Butter flavored, is excellent.
  • 3 Tbsp. My Sage Gourmet Seasoning blend of choice.
  • I am loving the Southwest, Sassy Cilantro, Roasted Garlic, Dilly Buttermilk Ranch, and Fines Herbes blend for this recipe right now.
  • A dollop of Plain Full-fat Greek yogurt (for serving; optional)

Instructions

  1. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim the stem.
  2. Resting cauliflower on the stem, cut into 4 equal steaks
  3. Trim off the outer rounded edge of each piece to create four 3/4-thick steaks; reserve trimmed-off florets for making cauliflower rice or roasted cauliflower.
  4. Rub both sides of each steak with 2 Tbsp. olive oil and season both sides of each.
    Heat remaining 2 Tbsp. oil in a large skillet over medium-high.
  5. Cook cauliflower, gently lifting up occasionally to avoid sticking, Cook until deep golden brown, about 5 minutes.
  6. Flip and cook until the second side is golden brown, about 3 minutes, then transfer skillet to oven.
  7. Next reduce the heat in your skillet and cover until the steaks are tender (keep an eye on them, test with a fork or toothpick., approx. 6-8 mins. Let cool slightly.

    Option 2- Preheat the oven to 400 degrees
    Brown in the skillet (above) then Remove steaks from skillet, spray a baking sheet then place steaks on it.
    Roast uncovered until tender when pierced with a fork or toothpick, approx. 6-10 minutes. Let cool slightly.
    Top with yogurt or other sauce of your choosing.
  8. Suggestion: Top with Braggs Nutritional Yeast or Fresh chopped garlic and/or lemon zest.

    Check out Epicurean Olive Oil https://epicureanoliveoils.com/


Notes

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline which is essential for learning and memory, and many other important nutrients.

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© Carol Takakura
Cuisine: Gluten-Free; Healthy; American, Vegetarian / Category: Entrees
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Mushroom Risotto

Mushroom Risotto

Mushroom Risotto

Yield: 4
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 4-6 Cups Low sodium vegetable stock or chicken stock
  • 2 Tablespoons olive oil
  • 1 shallot finely chopped.
  • 2 cloves garlic, crushed.
  • 1 pound Shitake or a mix of mushrooms of your choosing
  • 2 Tablespoons unsalted butter
  • 1 teaspoon My Sage Gourmet's Savory Spring, Summer, or Tuscan Blend
  • 1/2 teaspoon Fresh cracked Black Pepper and the zest of one lemon
  • 1 1/2 Cups Arborio rice
  • 1/2 Cup white cooking wine (Any dry white wine will do)
  • 1 Cup + 1/2 Cup reserved for topping, freshly grated parmesan cheese
  • 1/2 Cup fresh chopped parsley for topping

Instructions

Over High heat into medium pot, add stock and bring to a boil.

Once boiling, move to a back burner on low heat.

In a deep wide pot, heat olive oil to medium heat, test heat by adding a small piece of shallot. It should simmer, not pop. Reduce heat, if necessary, then add remaining shallot and cook until translucent, stirring frequently.

Add mushrooms and butter. Cook until mushrooms have reduced and softened.

Add garlic, My Sage Gourmet seasoning, and pepper, stirring for 1 minute or until butter is melted.

Add Arborio rice, stirring to coat on all sides. Let toast for a few minutes until well coated and a nutty scent forms.

Add wine and cook till evaporated, stirring often.

Add 1/2 cup of stock, stir to combine, then add another 1/2 of stock. repeat this process until most if not all of the stock is added, allowing it to absorb after each 1/2 cup add, before adding more. This crucial step makes this dish come out perfectly- don't rush it.

Once you reach the perfect consistency, no need to add more stock. You may have some left and that is ok.

When done, remove from heat, Add 1 cup parmesan cheese, and stir to combine.

When serving top with parsley and more parmesan if you wish to.

Sprinkle a bit of fresh pepper over the top. Perfection!

Notes

Risotto is one of the more satisfying dishes to make. The way it transforms, its depth of taste, it really does make one feel like they've created something spectacular.

I sometimes like to use a mixture of wild mushrooms in this dish for a little extra wow.

Enjoy!

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 500Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 39mgSodium: 1500mgCarbohydrates: 60gFiber: 6gSugar: 14gProtein: 16g

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© Carol Takakura
Cuisine: Italian / Category: Grains
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Carol’s Cajun Burgers

Shows an image of a hand holding a burger

Carol's Cajun Burgers

Yield: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

A real crowd pleaser with a little kick!

Delicious and simple to make.

Ingredients

  • 1 1/2 lbs. 80/20 ground beef
  • ½ brown onion
  • 2 cloves fresh garlic
  • 1 tbsp My Sage Gourmet Cajun Blend seasoning
  • ½ cup ketchup
  • 1 tbsp prepared mustard
  • 2 tbsp Worcestershire sauce
  • 3 tbsp. breadcrumbs
  • ¼ cup milk or nut milk
  • 1 egg, beaten
  • 4 slices cheddar cheese
  • 4 Burger buns or lettuce for wraps
  • OPTIONAL:
  • Sliced tomato, pickles, Lettuce

Instructions

  1. Preheat grill on high heat
  2. To a skillet, add olive oil allow to warm 1 minute, Add onion and garlic, sauté over medium-low heat till soft and onion is opaque
  3. Reduce heat to low, add My Sage Gourmet Cajun Blend, ketchup, mustard and Worchestershire sauce and simmer 10 mins. to reduce, remove from heat and allow to cool for 15 mins. stirring occasionally.
  4. In a small bowl, combine breadcrumbs and milk, then add beaten eggs. Set aside.
  5. Place meat into a large bowl, add cooled onion/garlic mix well, then and add in breadcrumb mixture incorporating well then to form 4 patties.
  6. Lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. Place a slice of cheese on each burger, and allow to melt.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 570Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 106mgSodium: 1961mgCarbohydrates: 58gFiber: 5gSugar: 13gProtein: 28g

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© Carol Takakura
Cuisine: American / Category: Entrees

 

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Gluten Free Vanilla Coconut Pound Cake

Vanilla Coconut Pound Cake

Vanilla Coconut Pound Cake

Yield: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Absolutely one of my favorite GF recipes of all time

Ingredients

  • 1 1/4 cup Bob’s Red Mill Gluten Free Flour
  • ½ cup Organic Coconut Flour
  • 2 tsp. baking powder
  • ¼ tsp. sea salt
  • 1 tsp. Apple Pie or Pumpkin Pie Spice Blend.
  • ½ cup raw sugar
  • 1/3 cup coconut oil
  • 2 eggs, beaten
  • 1 tsp. vanilla extract
  • 12 ounces coconut milk (well stirred)
  • 1 cup ripe blueberries
  • Optional topping: 2 cups fresh berries and 4 tsp. grated lemon peel

Instructions

  1. Preheat the oven to 350°F.
  2. Spray a 9x5 inch loaf pan with cooking spray. I like Chosen Foods Avocado Oil Spray.
  3. In a bowl, combine the flours, baking powder, salt and apple pie or pumpkin blend; set aside.
  4. In a mixing bowl, cream together sugar and coconut oil until blended well.
  5. To the sugar mixture, add eggs and vanilla blend well.
  6. To the sugar mixture, alternate between adding dry ingredients, with coconut milk ending with the coconut milk, scraping bowl till well incorporated.
  7. Pour into prepared loaf pan.
  8. Bake for 40-50 minutes or lightly golden and until a toothpick or wooden chopstick inserted in the center comes out clean.
  9. Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack.

Optional:

Serve with ½ cup fresh berries and 1 tsp grated lemon peel

Notes

Gluten free desserts can sometimes have a funky grain like taste. This has none of that nonsense. Just pure, simple deliciousness.

Bob's Red Mill is one of my favorite go to's for GF flours. This recipe is actually a redo of a old recipe I found on their website which I tweaked to suit my taste. I'm pretty happy with how moist and fluffy it came out.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 26gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 292mgCarbohydrates: 28gFiber: 3gSugar: 6gProtein: 6g

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© Carol Takakura

 

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