Candy Apples

Candy apples were something I never had until I was an adult, but heard about from old cartoons. Caramel covered apples are more common where I live, but no bright red candy apples. Until I made them for myself for Halloween in maybe 2008 or 2010. I really enjoyed them. Fast forward to 2020, where I was looking for ~a e s t h e t i c~ treats to make myself for a Halloween tea party, and decided I wanted to make these again.

Please, please cut them before you try to eat them or you'll have a bad time.

Notes:

• Use smaller apples because they'll be easier to handle and coat.
• I used Honeycrisp apples because I like how they taste fresh. Any apple you like to eat fresh that's more on the sour side will work great.
  
• If you can get freshly picked apples from your local orchard or farm market for this, I highly recommend it. You will definitely be able to taste the difference.
  
• Try not to have too much candy coating pool on the bottom, because it's hard and difficult to bite through.
  
• These are best consumed the day they are made, or possibly the next day. They do not keep well.
  
• To eat them, DO NOT try to eat them by biting into the side of a whole one. Cut them into pieces with a knife first.
  

Verdict: I remember these being way more delicious the first time I made them. Maybe I have grown out of them but honestly, I think I'd rather just have a plain apple. They're pretty and look impressive, and are an iconic traditional Halloween treat, but from now on I think I'll stick to other apple desserts I know I like better. But if you like hard candy and sugary treats, or are just nostalgic for an old fashioned treat, these will do the trick nicely.

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RECIPE: Candy Apples (Just a Taste)

Pumpkin Cheesecake Swirl Brownies

I wanted a Halloween-y dessert with pumpkin, and also brownies, and was inspired by a friend's post of pumpkin cheesecake bars decorated with chocolate. Why not make both? At the SAME TIME?

Notes:

• I doubled the recipe and made it in a 9 x 13 inch pan.
  
• I reduced the sugar in the brownie part significantly, from 1 1/4 cups to 3/4 cup because it seemed like a LOT for an 8x8 pan, and I wanted the brownie part to taste like chocolate and not just sugar.
• I omitted the cinnamon from the brownie portion because I don't like the combination of cinnamon and chocolate.
• These freeze really well!
  

Verdict: I thought these looked really pretty and tasted fine (so glad I reduced the sugar!) but I just don't think pumpkin + chocolate is my thing. I would make them if someone asked me to, but I don't think I'll go out of my way to make them again.

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RECIPE: Pumpkin Cheesecake Brownies (The Recipe Critic)

Kabocha Squash Soup

Every time I make this soup I end up making it a different way because I can't remember which recipe I used. This time I went with the one from Just One Cookbook because I have liked pretty much every recipe of theirs that I've tried.

Notes:

• I felt like removing and roasting the seeds from the squash to garnish the soup. Remove as much of the pulp as you can from them (some rinses in water and rubbing with dry paper towels seems to help), then place on a foil lined baking sheet in a single layer, sprinkle salt on top, and roast for about 25-30 minutes, stirring once midway through cooking.
• You can make this soup vegetarian by using vegetable stock instead of chicken stock.
  

Verdict: While this was good, I think I prefer squash soup without milk and cream. The texture of kabocha/buttercup squash works nicely to make a creamy textured soup all on its own. That said, I do like the really clean and simple flavor. Leave it to a Japanese style recipe for that :)

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RECIPE: Kabocha Squash Soup

Peanut Butter Cake with Chocolate Cookie Crumbles

I dreamed up this cake for my partner's birthday. He is a peanut butter fiend and I have made peanut butter cakes for him in the past, but this time I wanted to pair it with chocolate. I packaged up a bunch of the slices and delivered them to all of the band members and their partners so they could celebrate with us in some way.

I have made two of the components of this cake before, but I really liked the look of this cake from Sweetest Menu and decided to riff on that.

Notes:

• I added a pinch of salt to the cookie crumble mixture before baking it.

Verdict: The layers kind of came apart as it was cut (because the cookie crumbles were dry and I didn't use a lot of frosting because I think I might have needed more), and I'd like to make the cake part a bit less dry next time. It could have been the peanut butter I used. But it was very peanut buttery, and not too sweet. And this frosting is still A+ incredible.

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RECIPES:
Cake: Peanut Butter Cake (from Sally's Baking Addiction, doubled)
Frosting: Peanut Butter Frosting (from Eat, Live, Run)
Cookie crumbles: Chocolate Cookie Crumbs (Sweetest Menu)

Chicken Paprikash

 

I made this as a way to keep using the fresh paprika I bought for the vegetarian stew from Sophie. This dish is actually quite similar to hers but it has chicken in it.

Notes:

• I used fresh paprika (Edes Anna) because I had it. I used the same amount as dried but I really think I should have used more. I also really liked the addition of smoked paprika that I sprinkled on the bowls of leftovers.
• I used 6 bone-in, skin-on chicken thighs.
  
• Don't skip the sour cream! In my final bowl of it before it was gone I mixed in some plain yogurt, and it majorly improved the final flavor of the dish.
  
• I wasn't a huge fan of the final texture of the chicken skin (for me, if it's not crispy I don't really want it) so I removed it before serving. I also removed the bones from the chicken while I was at it, for easier eating.
  
• I left the tomato out and didn't miss it.
  

Verdict: I want to make it again now that I know a little better how I like it. Husband really liked it, too.

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RECIPE: Chicken Paprikash (New York Times)

Lemon Poppy Seed Muffins

Another thing I like to make periodically but never remember which recipe I used. Dear future me: you liked this recipe.

Verdict: I liked these a lot! The glaze unfortunately melted into them after I covered them, but I liked their texture a lot.

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RECIPE: Lemon Poppy Seed Muffins (Two Peas and Their Pod)

Japanese Beef Curry

I am perfectly happy with the boxed version of Japanese curry but because we're trying to limit trips to the store lately, I decided to try making the roux from scratch! Because of this, I also just made do with a bunch of things I already had than going out to buy everything the recipe asked for.

Notes:

• I made the roux from the Just One Cookbook recipe.
• I sliced my beef really thin and added it right at the end rather than browning it at the beginning. 
• I used 1/4 tsp powdered ginger instead of fresh.
  
• I omitted the mushrooms because I didn't have any and don't like them in this style of curry.
  
• I didn't have tomato paste and don't like using ketchup in cooking, so I chopped a fresh tomato and cooked it down in the pot instead.
• Instead of beef broth, I used vegetable stock and water, and added a beef bouillon cube (again, because this is what I had in my house at the time).
  

Verdict: I wish it were a little bit thicker, but I really enjoyed that the spices were more flavorful in this version and feel good that there's no palm oil in my homemade version. I would definitely consider making it again.

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RECIPE: Japanese Beef Curry (Just One Cookbook)