Un-Baked Apples

Although it is officially Fall, the temps here in Virginia are still in the 80's which is still a bit hot to turn on ovens and bake pies and crisps all day. So as a compromise, how about these Un-Baked Apples? Filled with a variety of Fall-like flavors these apples come together quickly and present beautifully.


This Granny Smith is filled with Nutella mixed with toasted walnuts.


Topping with more chopped walnuts and a piece of cinnamon stick, is the final touch in completing these little beauties.


This sweet Jazz apple is filled with dulce de leche mixed with toffee bits and pecan pieces then dusted with dessicated coconut.


To serve, simply cut the apple in half or in quarters and enjoy. I think a cup of spiced cider would do nicely with this Fall-like treat.

Un-Baked Apples
Apple of your choice, I like Granny Smith
Sprite or any lemon-lime soda
Mix together:
4 T. Nutella or Dulce de Leche
3-4 T. chopped toasted walnuts, pecans, or toffee bits- or any combo

Cinnamon stick pieces for decor
dessicated coconut for garnish
more nut pieces for garnish

Be sure to pick an apple that sits flat, if not trim the bottom a bit so it does. Now slice an even 1/2 inch slice off the bottom of the apple, set aside. With the rest of the apple, core it, being sure to get all the seeds. Dip all cut parts of the apple in Sprite. Place on a paper towel and pat dry with another. Place bottom (this bottom piece will prevent any leaks and will be removed before cutting and serving) back on apple and fill with filling of choice, pressing each spoonful down into the hole- I used a long thin baby spoon to do this. Garnish with more nuts or dessicated coconut and place a cinnamon stick piece on top. Place in air-tight container, refrigerate, and serve within a few hours. Each apple can be cut into two or four pieces but I think it is easier to eat when quartered. Give each person a little spoon to spread the filling evenly over their piece, but fingers work too!

*For my nut allergy guy, I stuffed his with marshmallow fluff mixed with rice krispie cereal and a few dashes of cinnamon. I topped it with pretty sprinkles. Serve this one up immediately as the marshmallow likes to get watery touching the apple.

Robin Sue

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Nutella Pizza

Each year I am dragged into Autumn kicking and screaming, I hate summer to end. So the only way Autumn can gently coax me along is by offering her bounty and tempting me with her delicacies. Apples, pumpkins, cider, pies and crisps, and soups and stews. Then I follow, slowly at first, but I oblige, I must. Apples are first up in Autumn's offerings as the Honeycrisp adds sweetness and a cool, crispiness to this dessert pizza. So many more versions are dancing in my head. But I will start you here with this one. This has to be the most delicious dessert pizza I have ever tasted. I used Biz's No-Rise Pizza Crust which came together faster than my oven could heat. This crust is crispy on the outside and fluffy and tender on the inside, and tastes fantastic. My only major tweak was that I added a tsp of sugar to feed the yeast- I look at it like this, it is their last meal, feed the little guys, would ya?


See how nicely that crust came?


Nutella Pizza- adapted from Anna's Brick Oven Pizza

Pizza Dough- adapted from Biz she makes hers in a food processor, go see.
2 cups AP flour
1 tsp Kosher salt
1 cup very warm water
3 T. active yeast
1 tsp sugar
1 T. olive oil

Heat your oven and pizza stone to 450 degrees. I used my KA mixer to make dough. In bowl of mixer using the dough hook, mix flour and salt for a few seconds. Meantime mix yeast, water and sugar and let sit for about 5 minutes then stir in oil. While the mixer is running, add the yeast mixture slowly. Mix until blended and add a bit more flour (I added another scant 1/4 cup) until the dough is not so sticky. With floured hands remove the dough and place on a piece of floured parchment which is on a pizza pan. Roll dough out to a 15 inch circle. Using the pizza pan, or if you have a peel, use it, slide dough and parchment onto baking stone and bake for 8 minutes or until crust is golden and crispy. Remove from oven and top with...

Toppings
Nutella- as much as you like!
one apple finely diced
2/3 cup toasted walnut pieces
2/3 cup toffee bits
fresh ground sea salt- gently sprinkle over entire pizza

Drizzle with a little heated Nutella, slice and serve immediately. Serves 8-12 depending on size of slices.

*Anna's only uses the Nutella, walnuts, and apples. The sea salt and toffee are my additions.

**To avoid issues with my nut allergy guy, I sliced the crust first and made each piece individually. He had his topped with Fluff, banana slices, and a drizzle of chocolate sauce. The topping ideas are endless.

What would you put on your dessert pizza? Give all the BRK readers some really good ideas.

HAPPY BIRTHDAY HIMSELF- Ich Liebe Dich. PRIMA!!

Robin Sue

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Book Club Baked Brie with Pancetta, Mushrooms, and Pine Nuts

This is by far my most favorite savory baked brie recipe. My friend Rindy introduced it to our Supper Club a few years back and since then, each time I made it, it is inhaled by my guests. I have since dubbed it Book Club Baked Brie because when I made this for my Neighborhood Book Club the entire dish was gone in 5 minutes flat, so you may want to double the recipe. This time I am making this baked brie for my friend Marjorie. We made a deal, I make this dish and she supplies me with fantastic German wine. I think we both won. Smile.

Book Club Baked Brie
4 ounces diced pancetta
1/3 cup finely diced sweet onion
10 ounces finely diced mushrooms
1/3 cup Good! Red Wine, I used MacRostie Syrah
3/4 cup toasted pine nuts
kosher salt and pepper to taste
1 pound wedge or wheel of brie cheese, cubed

In a large skillet, over medium heat, cook onion and pancetta until pancetta is slightly browned. Tilt pan and spoon out excess grease, or soak up with paper towel. Add mushrooms and red wine and simmer, uncovered, until liquid is cooked off, about 30 minutes. Add pine nuts and cook another 5 minutes so that the nuts release their oils and flavor. Gently salt and pepper to taste. In a greased baking dish spread out cubed brie and top with mushroom mixture. Bake in 350 degree oven for 25 minutes. Serve with crackers or baguette slices. I used sandwich thins, split and quartered. Serves 8.

***Other uses for this mushroom topping: Toss with cubed brie in hot pasta, toss while still warm with spinach leaves and vinaigrette dressing, or serve atop thinly sliced, toasted, and buttered baguettes.

Robin Sue's Summer 2010 Favorite Reads
Cutting for Stone
The School of Essential Ingredients

The Lisbeth Salander Trilogy
The Girl with the Dragon Tattoo
The Girl Who Played with Fire
The Girl Who Kicked the Hornet's Nest

The Hunger Games Trilogy
The Hunger Games
Catching Fire
Mocking Jay



Read any good books lately? Do share...

Robin Sue

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Sara Lee's "What's Your Lunchtime Challenge?" Part 2

Two of my greatest challenges when packing my children's lunches are including a variety of choices, and time issues. In Part 1, Alex discusses ways parents can add variety to their children's lunchbox while this second video covers some time-saving strategies. Enjoy!

Click here to watch the video on Big Red Kitchen's YouTube Channel.

For more information about "What's Your Lunchtime Challenge?" and chance to win a home visit from celebrity chef and mom Alex Guarnaschelli go to Sara Lee Deli's Facebook Fan Page.


Robin Sue's Favorite Lunchtime Tips...
Freezing Sandwiches- It works for me! Best spreads of choice, Laughing Cow and good ole fashioned butter.
Snack Cake Mix
Tips For Packing Better Lunches
Car Picnics- This series of posts cover packing picnics, lunches, dinners, and snacks. Very detailed with tons of ideas.
Bake Sales- While we are on the topic of feeding kiddies, I may as well add some of my best Bake Sale posts.

Next week in BRK, Nutella Pizza and a fantastic savory baked brie with mushrooms, shallots, red wine, pancetta, and pine nuts. OK?

Have a super duper fine weekend!

Robin Sue

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Sara Lee's "What's Your Lunchtime Challenge?" with Alex Guarnaschelli: Part 1

My three children are back in school and like every other parent, I face Lunchtime Challenges. I did the math and realized that I have packed 3200+ school lunches for my children over the years. My challenges may sound like some of yours: food allergies, picky taste buds, texture issues, two kids like it, one doesn't, one likes it and two don't. Then there is the time factor, boredom, and unpreparedness. Are you all nodding your heads yet? I thought so. Here enters Sara Lee's "What's Your Lunchtime Challenge?" a community based Facebook page created by Sara Lee as a place where parents can find the latest tips on packing some creative and healthy lunches. To make things more exciting, Alex Guarnaschelli host of Food Network's Alex's Day Off and The Cooking Loft, Chopped's most critical judge, frequent contributor on The Best Thing I Ever Ate, Executive Chef of Butter, and Mom to 3 year old Ava, has joined Sara Lee as their Lunchtime Expert.

While interviewing Alex, I discovered her "keep-it-simple" approach to packing lunches. I must let you know that this is the first formal interview I have ever conducted in my entire life and it happened to be with a celebrity- that in itself is completely humbling and I am extremely grateful for this opportunity. Since the interview is 16 minutes long, I divided it into two parts. In today's episode Alex shares how parents can add variety to their children's lunchboxes.



Come back tomorrow to view Part 2: Time Saving Tips.

Will Food Network's toughest and most critical Chopped judge poo-poo one of Robin Sue's ideas? Will Robin Sue get Chopped? Will there be eye rolling? Ooh, you'll have to tune in tomorrow and see...

PS- I have contracted with bobblehead.com to be their next bobble-head. Not many "umms", but way too many head-nods. Sigh.

See you tomorrow!

Robin Sue

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It Was A Beautiful Summer

Picnics in the park.


Running through fountains with friends.


Hanging out with my parents at Smith Mountain Lake.


Brave boys tubing!


Dae and I tubing at SML. Daelyn was so excited and giggled the entire time.


Ate our way through Portland, OR. Built to Grill food pod in Portland makes the best gourmet pastas!


Schnitzelwich makes a darn good sandwich too, also in Portland.


Joined Biz's 101 Days of Summer Challenge and lost 8.5 pounds and 10.25 overall inches.


CrossFit is how this FOOD blogger stays trim. Here I am pulling a 90 pound sled. Try it!


Enjoyed my children's silliness. Sometimes.


Saw my boys take their first job as dog trainers. They are growing up to be such responsible young men.


Enjoyed our time in Cannon Beach with Clan Joss celebrating Himself's parent's 50th Anniversary.


Cherished our family time together at the Minnow on the Willamette River near Portland, OR.


Created Cinnamon Roll Pancakes, and thanks to all of you it has been viewed over 123,000 times! Thank you!


My biggest Fan- Himself. I love this guy!


Started Big Red Kitchen Cooking Salon, classes will be announced soon.


After having the best summer ever (I say that after every summer!), we saw our three amazing children off to school. I am so proud of them!

I am richly blessed with family and friends, they are my life. God is good all the time.

Robin Sue

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The Reluctant Entertainer- Book Giveaway!

By random.org the winners are...
#22 Terri
#9 Sherri@Design to Shine
#14 Natasha@ Saved by the Egg Timer

Congratulations, I will be emailing you for your addresses!

I have books on the brain of late. I think we all do as we send our children back to school. I love books. To read them. Give them as gifts. And treasure them. Have any of you met my friend Sandy yet? She is the writer of the blog Reluctant Entertainer and author of the book named for her blog. From reading her blog you should be able to conclude that Sandy is one of the nicest people in the blogisphere. Her genuine stories gently lead her readers who are Reluctant Entertainers into confident hostesses.


Years ago Sandy realized that the gift of hospitality was quickly becoming a dying art. Less and less women were comfortable with opening their homes to friends, family, and their neighbors. She discovered an array of excuses, "My home is too small, messy, too simple. I can't cook, I'm clumsy, I'm too shy, I am afraid." In her beautiful book, The Reluctant Entertainer, Sandy maps out ways women can gain confidence in opening their homes to guests. Her prose are gentle and kind as if she were sitting right there with you, holding your hand as she encouraged you to share your home and yourself. Using the saying, Keep It Simple Sister- KISS, Sandy's simple tips on decorations, recipes, and conversation will turn any reluctant hostess into a hospitality goddess! I loved reading her book and have already sent one as a gift and have it on my favorite "books to give as gifts list." If you are a Reluctant Entertainer or know one, may I suggest Sandy's book. It is truly the bible of entertaining!

Big Red Kitchen is happy to announce that we are giving away 3, yes THREE, of Sandy's beautiful books.

1. To win a copy, leave a comment telling of your favorite hostess triumph or even funnier, mishap.

2. For an extra entry, tweet this contest being sure to include @bigredkitchen. If you don't tweet, facebook it.

3. For another entry, mention this giveaway on your blog with a link to Big Red Kitchen!

4. I must have a way of contacting winners, so please leave your email address.

Contest will close Sunday September 12, 9 pm EST.

Place this book on your Christmas list, to give or receive. Christmas is only 107 days away! Scream!!!!

Robin Sue

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