Monthly Archives: February 2014

Cinnamon Apple Pie Toasted Sandwiches!

The idea for this struck me the other night when the Stroppy Teen had asked “what’s for pudding?” in that way he does, before anything savoury has passed his lips at the dinner table(do ALL teenagers do this? It’s beyond infuriating)! It was only until he got in today that I actually tried it out. Much to his amusement, here I was offering a sweet treat well before dinner time, not the norm by any means! I keep telling myself it was/is all in the name of “research” and that tomorrow it’s back to a sandwich or apple for chomping after school.

Anyhoo, let’s get on with this…

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Sometimes you just “need” a piece of apple pie don’t you? Thought so.

Well, if you’re stuck for such a thing and without the time to get to the supermarket/bakers/your Granny’s to get one fear not, I you have a jar of apple sauce in the cupboard, some bread, butter and spice you are a go! It’s great if you happen to have a fresh apple kicking around too, but this is totally do-able without it, I just think it adds a bit more crunch and taste but I wouldn’t not make these just because I am apple-less.

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I used:

The English Provender Co’s Bramley Apple Sauce with Calvados(get me all posh….ok it was in an Xmas hamper, I’m not usually that swish!)

A Braeburn apple

Bread(don’t be fancy here, you want that plasticky sort of bread so that you can mush* the edges together)

Soft brown sugar

Cinnamon

Butter

And here’s what I did:

  • Spread one slice of bread with a generous layer of apple sauce.
  • Chop up the apple, if using, and place small pieces o the apple sauce.
  • Place other piece of bread on top of that.
  • Press the top bread at the edges all around the edges to kind of “seal” them together.
  • Butter the top slice of bread a sprinkle with soft brown sugar, then some cinnamon. I like it very cinnamony but do this to your taste. Press sugar down on to the bread lightly to adhere to the butter.
  • Carefully, so as all the sugar doesn’t fall off, place your toastie sugar side down in a cold pan(I don’t wan’t you burning yourself!)
  • Turn heat on under the pan
  • Carefully butter and sugar the other side. If you think you might even burn yourself at this point, then please do this part when the heat is off also.
  • Cook until crisped and golden at the edges
  • Turn over and repeat

When cooked put on your plate and wait at least 5-10 mins! these are hot-Think McD’s apple pie hot!! I tried to eat my piece before I should have and burnt my tongue. Don’t be me, wait it out. Be warned.

These are so darned tasty I might just have to make them again for pudding tonight too.

Random Recipes entry Feb- Chocolate Chip Scones!

This month is chocolate for Belleau Kitchen‘s Random Recipe challenge, incidentally it’s a collaborative thang between Dom and Choclette of  We Should Cocoa.

Yay for chocolate!

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This time I let my teenager choose my entry by picking a book he fancied from the shelf and then a page(I made sure it was from the chocolate section)! He picked out Chocolate Chip Scones. Lucky for us we love chocolate and we love scones, we reckoned it was a win-win divine intervention type of “message”.

Though I have made many a chocolate chip scone in my time(in my brother’s coffee shop I was the baker) but never added marmalade to them. Being a small coastal town, and not used to something as “way out” as chocolate in a scone, I was up against it to try and convince locals they were/are good. Those who braved the choc studded delicacies were pleasantly surprised(I managed to resist the urge to shout “told you so!” at them).

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This recipe, from the Great British Bake Off Everday,  is easy, as scone recipes tend to be, you most probably have all the ingredients in your cupboards right now. It was not dissimilar to my own chocolate chip version, aside from a couple of  big differences, one being the addition of milk chocolate.  To my mind milk choc is just going to be way too sweet in something that ultimately supposed to be quite plain. I mean if you want a piece of cake(& don’t care about the calories), you buy a piece of cake don’t you?

So, having always added only 70% dark chocolate to my scones (I don’t like them sickly sweet personally) I went with my gut instinct and that’s what I did here.  I also was concerned the marmalade alone was not going to be strong enough a flavour so I added some orange oil. Just as well I did, even with that addition the orange taste was barely there. I also found in the cupboard a citrus sugar grinder from Lakeland and brushed the tops of my scones with milk and ground some on the tops, it added a nice crunch and citrus flavour. In future I shall not be afraid to go nuts with the sugar as I think this was my favourite bit of the whole scone!*

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Overall it was a success but to be honest I think  I may just make my choc chip scones and smother them in marmalade to eat, that way I think I’ll taste much more orangeyness! 🙂

Top Tip: These are best warm and eaten on the day they are made! 🙂

*On doing a bit of an online search I think Lakeland have stopped doing the sugar grinders,  but I am pretty sure if you’re a foodie type you can rustle something similar up!

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