White Chocolate Rosewater Souffles

The ultimate finale to a romantic evening.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

Who doesn’t want airy, fluffy and decadent White Chocolate Rosewater Souffles for them and their honey on Valentine’s Day? I can really think of nothing better to tuck into after a romantic meal and a couple of bottles of wine (or cocktails, if they’re more your thing.)

I’ve been dreaming up a white chocolate and rosewater combo for quite some time now, but to be honest, I was originally aspiring to make more of a mousse-like concoction. After researching various mousse recipes online, I was surprised to find that most mousses are actually made with raw eggs. I had no idea! You learn something new every day.

Although I’ve made things with raw eggs before (like this eggnog) I really felt like playing it safe this time and started flexing my Googling muscles to find a mousse recipe with cooked eggs. I ended up finding this one on the New York Times website, but after trying to adapt it to make it my own, the “mousses” didn’t turn out quite as planned.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

For my first attempt, I (accidentally) omitted any sort of cream or milk, and also failed to boil my water before creating the bath around my ramekins for cooking. The “mousses” looked fine from the outside, but once I dug my spoon into them, I realized they were still quite runny and not set properly.

The second time around, I remembered to add some almond milk (I wasn’t sure it would work but I was out of cream, it ended up working just fine, and it’s healthier!) and I also boiled my water before creating the bath for the ramekins. This resulted in the desserts having an incredibly light and fluffy top layer, with a denser, pudding-like layer underneath. After conducting a very necessary taste test on both the hot-out-of-the-oven and chilled versions and including the hubs so he could weigh in with his opinion, we decided that these were more soufflé-like than mousse-like, and so these White Chocolate Rosewater Souffles were born!

White Chocolate Rosewater Mousse | CaliGirlCooking.com

You may be intimidated by the whole process of making any sort of soufflé, but I promise you it is not that difficult. Do you know how to whip egg whites to stiff peaks with a hand mixer? Then you’ll be fine, because that’s literally the hardest part.

Also, don’t let the two words “water bath” scare you off, it’s another technique that is ridiculously easy but makes you look like a complete pro. Promise.

The great thing about these White Chocolate Rosewater Souffles is that they come together fairly quickly, and can bake off in the oven while you’re enjoying your romantic dinner for two. The other great thing is, because they’re sort of halfway between a mousse and a soufflé, and have that thicker bottom layer, they won’t completely collapse if you don’t eat them right away, like many soufflés do.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

I also love that these soufflés satisfy that sweet tooth without being too incredibly sweet or indulgent. There is no sugar aside from what you use to coat the ramekins, the only sweetness comes from the white chocolate itself. You also get a nice floral note from the rosewater, and of course we can’t forget that signature vanilla extract that is necessary in just about any sort of baked dessert.

Want to take your White Chocolate Rosewater Souffles to the next level?  I highly suggest baking them in these super-cute heart-shaped ramekins and topping them with an assortment of fresh berries (or a berry compote, if you’re feeling really creative) and some fresh mint.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

So now that I have your whole menu planned out for you, I’d love to hear how you and your special man or woman are going to celebrate Valentine’s Day. The hubby and I decided to do our usual romantic night in, and I am so excited because he’s actually cooking ME dinner for once!

I hope your day is full of lots of love and laughter <3 xx

White Chocolate Rosewater Mousse | CaliGirlCooking.com
Print
White Chocolate Rosewater Souffle
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

A delicate, airy white chocolate souffle with a fresh floral hint from a splash of rosewater. The perfect light dessert when topped with fresh berries and mint!

Course: Dessert
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 1 tablespoon melted unsalted butter, plus 2 tablespoons unsalted butter at room temperature
  • 4 teaspoons sugar
  • 4 ounces white chocolate chips
  • 3 egg whites
  • Pinch of salt
  • 2 egg yolks
  • 2 teaspoons rosewater
  • 1 teaspoon vanilla extract (or vanilla bean paste)
  • 1/4 cup unsweetened vanilla almond milk
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Coat four 6-8 ounce ramekins (bonus if they’re heart-shaped!) with the 1 tablespoon of melted butter. Sprinkle 1 teaspoon of sugar into each ramekin and shake to coat all sides. Place ramekins (with a little bit of space in between each one) on a rack in a roasting pan. 

  2. Using a double boiler (or a metal mixing bowl above a saucepan of simmering water,) melt the white chocolate. You’ll want to keep stirring the chocolate as it melts so it doesn’t burn, but if you’re good at multi-tasking, you can whip the egg whites with the pinch of salt while this is happening. In a small bowl, simply combine the whites and salt and beat with a hand mixer until stiff peaks form. 

  3. Once your white chocolate is melted, remove from heat and beat in the 2 tablespoons of butter that are at room temperature. Next, beat in the egg yolks, one at a time, then the vanilla and rosewater. The mixture should have a stiff pudding-like texture at this time. Finally, beat in the almond milk. 

  4. Using a spatula, gently fold the egg whites into the white chocolate mixture. Keep folding until the mixture is smooth (it will be fairly runny.) Pour the batter evenly into the four ramekins in the roasting pan.

  5. Fill the roasting pan with boiling water until it reaches about halfway up the sides of the ramekins. Carefully transfer to the preheated oven and bake at 350 degrees for 25-30 minutes, until the top feels fairly firm. Remove from oven and serve immediately for best results. 

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Pistachio Cake with Dark Chocolate Buttercream

I’m really not messing around with this one.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

This Pistachio Cake with Dark Chocolate Buttercream just MIGHT become the one and only “everyday” cake I make forever and ever and ever…It’s dense and moist, with REAL pistachios (none of that pistachio pudding or flavoring) and the richest, most decadent dark chocolate buttercream that has ever graced the bowl of my stand mixer. It is that good.

Let me tell you a little story about how this cake came to be. I often have people asking me if I ever run out of ideas, how I come up with my ideas, etc. The answers: no, I have not run out of recipe ideas (yet, I have two running lists that I am constantly adding to and working off of) and recipe ideas come to me every day, everywhere, at the most unexpected times (hence why I have a list of ideas on my phone and another list in my Google docs.)

This particular idea for Pistachio Cake with Dark Chocolate Buttercream was actually inspired by one of my favorite Trader Joe’s trail mixes, Happy Trekking, which is full of almonds, cashews, cranberries, cherries and, yes, pistachios and dark chocolate! Whenever I’d be mindlessly munching on the mix, I’d stop for a second and savor every bite I got that had that heavenly combo of pistachios and dark chocolate. So, I figured why not make a delicious baked good that featured those two perfectly partnered flavors?

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

The result was AMAZING and I really hope this flavor combo takes the world by storm, because everyone should be exposed to life-changing things such as Pistachio Cake with Dark Chocolate Buttercream.

I originally thought about making this into a cupcake recipe (which you can certainly do, simply bring down the baking time to 18-20 minutes) but then I realized I haven’t really ever posted a full-on CAKE recipe on this here bloggy blog. There were times that I debated making this one of those fancy two- or three-layer cakes with thick slabs of frosting in between each layer, but in the end I decided to keep it simple and less intimidating. I wanted this to be a cake that you can enjoy a slice of (without guilt) every day, rather than having to save it for a special occasion.

The other thing was that a MUST for this Pistachio Cake with Dark Chocolate Buttercream was using real pistachios rather than the green pudding mix or other artificial flavoring. I wanted to keep the flavors as close to the trail mix as possible. I did some quick Internet research and found this method on AllRecipes for grinding toasted pistachios with a bit of sugar and then folding them into the batter at the end, which worked out perfectly! Highly recommend.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

I then used a very similar method for both the batter and buttercream that I used for these Chocolate Stout Cupcakes with Irish Cream Buttercream, changing a few things up here and there to fit the flavor profiles I was looking for.

The cake comes out incredibly dense and moist which is, to me, the best kind. In fact, if you left off the Dark Chocolate Buttercream, I’m pretty sure you could get away with calling this a perfectly acceptable breakfast cake. Since we’re keeping it simple, I just used an 8-inch round cake pan which make the cake come out nice and thick.

The Dark Chocolate Buttercream comes together quickly and easily, especially if you have a handy-dandy stand mixer. You’ll end up having more frosting than you need for the cake, but is there a problem with that? I don’t think anyone ever objected to having a container of Dark Chocolate Buttercream sitting in their refrigerator for those late-night cravings.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

I made both the cake and the buttercream a day in advance, and frosted it on the morning I wanted to serve it. Just be sure to let the frosting come to room temperature before you try and spread it, or else you’ll end up with a mess and a not-so-pretty Pistachio Cake.

This Pistachio Cake with Dark Chocolate Buttercream comes together fairly quickly and easily, which means it would be super easy for you to whip up as a special humpday treat. Who doesn’t need some pistachios and dark chocolate to get you through the week?

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com
Print
Pistachio Cake with Dark Chocolate Buttercream
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hrs 10 mins
 

A perfectly dense and moist everyday cake made using real pistachios and topped with a decadent homemade dark chocolate buttercream.

Course: Dessert
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
For the cake:
  • 1 cup pistachio nutmeats, toasted
  • 1 1/2 cups sugar, divided
  • 3/4 cup unsweetened vanilla almond milk
  • 1/2 stick butter, melted and cooled
  • 2 eggs
  • 1/3 cup nonfat plain Greek yogurt
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the buttercream:
  • 1 cup unsalted butter, at room temperature
  • 3 cups powdered sugar, sifted
  • 1/2 cup cocoa powder
  • 4 ounces dark chocolate, melted and cooled slightly
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 tablespoon heavy cream
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Spray an 8-inch round cake pan with cooking spray and cover the bottom with parchment paper. Set aside. 

  2. Next, make the cake. In a food processor, pulse together the pistachios and ½ cup of the sugar until very fine. Set aside.

  3. In the bowl of a stand mixer, combine 1 cup of sugar, almond milk, butter, eggs, Greek yogurt and vanilla using the paddle attachment until a thick paste forms. 

  4. In a separate bowl, whisk together the flour, baking soda and salt. 

  5. Add dry ingredients to wet ingredients and mix until well combined. Fold in pistachio mix.

  6. Bake in 350-degree oven for 50 minutes, or until a cake tester inserted into the center comes out clean. Set on a rack to cool for about 20 minutes, then turn out of pan onto rack to cool completely. You may need to use a butter knife or inserted spatula around the edges of the cake to loosen it from the pan. 

  7. While cake is cooling, make the buttercream. In a clean stand mixer fitted with a clean paddle attachment, combine all of the frosting ingredients. Mix until ingredients form the buttercream frosting texture. 

  8. Either frost the cake once it has cooled completely, or wrap the cake in plastic wrap and place the buttercream in a resealable container in the refrigerator until ready to serve. Be sure to bring the buttercream back to room temperature before attempting to frost the cake. Cake can be kept out at room temperature for up to two days, but for best preservation, keep it refrigerated, which will make it last up to one week.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

 

Little slice of heaven right here.

Peppermint Chocoholic Cookies

I’m bringing you yet another sweet recipe today and I’m not one bit upset about it.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

And you shouldn’t be either! If you didn’t catch my last post, be sure to pop on over to get the 4-1-1 on how I feel about keeping that balance this time of year.  We’re not going to worry about eating a little more than our fair share of indulgent treats this week because, hey, you only live once! We’ll catch up on the healthy stuff for our in-between meals and at the start of the New Year. But today all we need to worry about are these Peppermint Chocoholic Cookies.

And man, do these Peppermint Chocoholic Cookies deserve some talking about. This recipe has been a family favorite for at least 15 years now, which is quite the feat for a family that always love trying all the new recipes and flavor combinations that abound every year. They’re my personal favorite, of the five or so cookie flavors my mom makes every year, so I finally got her to share the recipe with me.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

The recipe my mom shared with me is actually for plain ol’ Chocoholic Cookies, which comes from a book in a cooking murder-mystery series by Diane Mott Davidson called “The Main Corpse.” Yes, there are cooking murder-mysteries and yes, my mom and I have actually made quite a few fantastic recipes from them.

But of course, me being who I am, I couldn’t leave the original recipe alone when it came to making these Chocoholic Cookies in my own kitchen. I had to go ahead and make them Peppermint Chocoholic Cookies. And boy, did they turn out amazing! Oat-y, chocolate-y, GIANT cookies dipped in peppermint white chocolate and topped with crushed candy canes? There’s no way you can go wrong.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

For the past couple of weeks, I’ve been making a batch of cookies here and there and popping them in the freezer to have at a moment’s notice for last-minute guests or neighborly gifts. These Peppermint Chocoholic Cookies have definitely been added to the stockpile, although the hubs and I seem to be finding our way into the stash more often than not. We just can’t leave them be! We’ll see how many cookies are left when we actually need them 😉

One thing I really love about these Peppermint Chocoholic Cookies (besides how insanely delicious they are) is how easy they are to make! They’re a simple drop cookie and the dough doesn’t need any time to set up in the freezer or refrigerator. They’re loaded with oats, cocoa powder and chocolate chips, which make every bite a literal party in your mouth. And they’re finished baking in under 15 minutes!

Peppermint Chocoholic Cookies | CaliGirlCooking.com

The hardest part about making this recipe is dipping the cookies in a cloak of peppermint white chocolate after they’re baked and sprinkling on the crushed candy cane pieces. Oh, and then the waiting for the white chocolate to set up….It’s a bit torturous but I have faith in you! They’re totally worth the wait.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

Basically, Peppermint Chocoholic Cookies NEED to be added to your annual cookie rotation ASAP. They’ve been a huge hit with every single person who’s tried them, so I don’t think anyone you gift them to will be disappointed. Make them now, stash them in your freezer, and have delicious chocolate-peppermint-y sweetness ready to go at a moment’s notice. So get on it!

Peppermint Chocoholic Cookies | CaliGirlCooking.com

Peppermint Chocoholic Cookies | CaliGirlCooking.com
Print
Peppermint Chocoholic Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Delicious, oat-filled double chocolate cookies dipped in peppermint white chocolate and topped with crushed candy cane pieces.

Course: Dessert
Servings: 2 dozen
Author: CaliGirl Cooking
Ingredients
  • 2 cups rolled oats
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 2 eggs, beaten
  • 1 tablespoon milk
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces white chocolate chips
  • 1/2 teaspoon peppermint extract
  • 1 1/2 tablespoons coconut oil
  • 1/3 cup crushed candy cane pieces
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Cover two cookie sheets with parchment paper and set aside.

  2. In a large bowl, combine the oats and chocolate chips, set aside.

  3. In the bowl of your stand mixer, mix the butter and both sugars using the paddle attachment until creamy.

  4. In a medium bowl, sift together the flour, baking soda, salt and cocoa powder. Add this mixture to the butter mixture and beat until thoroughly combined. The batter will be very stiff at this point.

  5. Stir the milk and vanilla into the beaten eggs, and then add this to the stiff butter mixture, beating until thoroughly combined. Add the oat and chocolate chip mixture and stir until well-mixed. 

  6. Using a 2-tablespoon scoop, drop batter two inches apart on prepared cookie sheets. Bake for 9-12 minutes, until cooked through. Cool on pan for one minute, then transfer to wire racks to cool completely. 

  7. Melt the white chocolate with the peppermint extract and coconut oil in the top of a double boiler (or use a heatproof bowl over a small saucepan of simmering water). Holding a cooled cookie between your thumb and forefinger, dip the edge into the white chocolate to cover the top third of the cookie. Place on a rack over parchment paper and immediately sprinkle on some crushed candy cane pieces (before the white chocolate dries completely.)

  8. Let white chocolate dry completely (this will take an hour or so) and then store in a re-sealable container with pieces of parchment paper in between to keep them from sticking.

Peppermint Chocoholic Cookies | CaliGirlCooking.com

So freakin’ festive!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Peppermint Chocoholic Cookies | CaliGirlCooking.com

Maple Apple Pie Stuffed Apples

Let’s just write this week off already.

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

In terms of trying to eat healthy, that is. It is the week before Christmas, after all, and all I can think about are sweet treats and all of the little indulgences we get to make in the days to come. These Maple Apple Pie Stuffed Apples are no exception.

Let’s chat about this whole “writing off the week” thing, because I feel like it is soooo important to understand in terms of balanced living, especially at this time of year. You see, when I say we can “write off the week,” I don’t mean that we should go to town on sweets and unhealthy food for every single meal. I simply mean that we should understand that we are in a celebratory time of the year, and we should feel okay with the fact that we might be eating a few more not-so-good-for-you foods than usual.

Take what I ate yesterday, for example. Being a food blogger and culinary consultant (and refusing to waste any food,) I sometimes find myself with a random selection of foods that need to be eaten, whether it’s logical to be eating said food at said time.

Yesterday, I was baking cookies for a blog post and also teaching a candy making class at night. I knew it was going to be a sweets-filled day, so I focused on making sure I got tons of nutrients and healthy foods into my meals in between. Smoothie for breakfast, hummus and turkey meatballs for lunch, and a huge salad with grilled chicken for dinner. This not only gave me energy, but also kept me satiated enough throughout the day that I wasn’t jonesing for a second or third cookie or truffle.

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

All I’m trying to say is that, even during these cookie or candy cane-filled days, it’s completely possible to stay “fairly” on track, knowing your diet will normalize once we hit the New Year. (Also, don’t skip your workouts! They’ll make you feel so much better when you’re indulging a bit more.)

Which brings me to these Maple Apple Pie Stuffed Apples. These are actually a fairly healthy sweet to enjoy during this holiday season, as we’re substituting the majority of the pie crust for a hollowed-out apple. In fact, I wouldn’t judge if you wanted to enjoy these with a little bit of Greek yogurt for breakfast. Just sayin’.

I’m still working on my pie game, so stuffing a typical pie filling into an apple is the perfect solution for me in the meantime. Plus, we’re upping our nutrient game! But when I say “typical” pie filling, I’m somewhat lying because of course I had to go ahead and glug some real maple syrup in there to really put it over the top. (I did just get back from Quebec City and it’s made me want to add maple to alllll the things.)

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

So here’s all you need to do: First step is to whip up some easy pie crust. I just used the same recipe I use for my Cream Cheese-y Pumpkin Pie, substituting maple sugar for the regular granulated stuff (although the regular would also work just fine here.) We want to do this crust first because it needs some time in the refrigerator to chill out.

The next step is to hollow out some Pink Lady apples. This was a little tricky for me at first, but I eventually discovered that the easiest method is to start with an apple corer (without going all the way through to the bottom, or else the baked stuffed apples will get messy!) and then use a paring knife to carve out the rest of the center of the apple. You’ll definitely want to discard the seeds and core, but save any other apple pieces/shavings you get when doing this step, we’ll use them for the filling!

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

Once our apples are hollowed out, we make the filling. We use the scraps mentioned above, as well as one more Pink Lady apple, and saute them with some toasted walnuts, maple syrup, brown sugar and spices. We scoop the filling into the apples and then cover them with disks of our rolled out pie dough.

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

I had some extra filling and dough (my apples were a bit small) so I also made some apple pie pockets, basically taking two of the pie disks, stuffing them with a scoop of the filling and pinching them together. Kind of like a hand pie!

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

A quick egg wash and a 25-minute turn in the oven and you’ll have perfectly golden, sweet, tart and juicy Maple Apple Pie Stuffed Apples ready for breakfast, dessert or a quick snack. Who said indulgent had to be unhealthy?

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com
Print
Maple Apple Pie Stuffed Apples
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

A lighter take on the traditional apple pie - a delicious maple, apple and walnut filling scooped into hollowed apples and topped with a buttery crust.

Course: Dessert
Cuisine: American
Servings: 6 apples
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 9 ounces flour
  • 2 tablespoons maple sugar (regular sugar would work too)
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, chilled and cut into cubes
  • 2 tablespoons water
For the filling:
  • 1/2 cup walnut pieces, toasted
  • 7 Pink Lady apples
  • 2 tablespoons maple syrup
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 egg
Instructions
  1. First, make the crust. In the bowl of a stand mixer, combine the flour, sugar and salt. Using a pastry blender, two knives, or your fingers, mix in the butter, until mixture becomes crumbly. Using the dough hook of the stand mixer, mix in the water until a dough forms. Turn dough out onto a lightly floured surface and form into a disk. Wrap in saran wrap and place in refrigerator while you prepare the apples.

  2. Next, hollow out six of the apples. Use an apple corer to get it started, but be sure not to go all the way down to the bottom. After you’ve gotten it started with the apple corer, move to using your paring knife. You want to scoop out enough to make a little bowl in the middle of the apple that you can put the filling in. Discard the core and seeds, but save any other apple scraps for the filling. Place the apples in a small baking pan lined with aluminum foil.

  3. Now it’s time to make the filling. Chop up the one remaining apple and add it to the other apple scraps you’ve saved. In a small saute pan, cook the chopped apples, toasted walnuts, maple syrup, butter, brown sugar, lemon juice, cinnamon and cloves over medium heat for 5-10 minutes, until the sauce becomes syrupy. Turn off heat and scoop a heaping tablespoon (or more, if your apples are larger) into each of the hollowed out apples. If you have extra filling, save it to make little hand pies.

  4. Preheat oven to 390 degrees Fahrenheit.

  5. Remove the pie dough from the refrigerator and roll it out to ¼-inch thickness on a lightly floured surface. Using an 8-inch culinary ring (or round cookie cutter), cut out circles of dough to place on top of the apples. Cut two little slits in the top of each circle to allow for venting while baking. Mold each disk gently on top of the apples. 

  6. If you have extra dough and filling, make hand pies. Simply use two of the dough disks, and scoop two teaspoons or so of filling in between, pinching the two disks together to form a seal. Use the tines of a fork to further crimp the edges and ensure that none of the filling leaks out during baking. Place these hand pies in a separate baking dish lined with aluminum foil. 

  7. In a small bowl, gently beat the egg to make the egg wash. Brush this over the tops of the apples and onto the hand pies (if making.)

  8. Place both baking dishes in the oven and bake at 390 degrees for 25 minutes. Serve warm with vanilla ice cream or Greek yogurt.

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

 

Cutest little apple pies you ever did see!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze

Sometimes all you need is a second chance.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

That’s all I needed to make these wonderfully perfect Butterscotch Apple Oatmeal Cookies with Bourbon Glaze at least.

You see, I first made these little bites of deliciousness when I was up at my parents’ house last weekend and, even though they disappeared in less than 24 hours, they weren’t exactly what I had been hoping for. They bordered on “breakfast biscuit”…They weren’t overly sweet (save for the butterscotch chips), and all I could think about was wanting to dunk them in some sort of hot beverage.

For me, if I want to eat a cookie, I want it in all its glory – sweet, buttery and indulgent – so I decided the recipe needed a few tweaks, a second chance. That’s both the up- and downside of being a food blogger. The upside is that you have the freedom to make and retest a recipe as much as you’d like – there’s no one standing over you with tight deadlines or hungry guests sitting at a dining table. The downside is that you can put soooo much work into a recipe, with the highest hopes for its success, only to have it completely fail on you.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

Lucky for you, I’m here to do all the testing, so that you don’t need to worry about the recipes that you try from this blog falling flat on you (and if it does, I really hope you’ll tell me so I can fix it!) That’s one of the main purposes of CaliGirl Cooking, after all, to make EVERYONE feel confident in the kitchen, no matter your culinary history or skill set.

Speaking of recipe testing, I’ve certainly been doing my fair share of it over the past week or so. If you follow me on Instagram or Facebook, you’ll have seen that tomorrow I’m hosting a Feed Supper at one of our local hotels. I’m extremely excited and honored to have this opportunity, but I’d be lying if I said I wasn’t nervous!

This situation is quite different from my usual day-to-day recipe production (only cooking for myself and my husband and maybe a couple of friends) and let’s just say I’ve been feeling the heat. There’s a lot more pressure when cooking in a public place, for people you don’t necessarily know, than when I’m just tinkering around at home and have room for a tiny adjustment or two.

BUT, I’m happy to say that all of the recipes I tested were great successes, and as long as I can get everything prepped and ready before they shut off our power for routine maintenance tomorrow, I’ll be good to go and ready to party for a great cause.

Alas, I digress. Let’s talk about these Butterscotch Apple Oatmeal Cookies with Bourbon Glaze because they definitely deserve their fair amount of attention.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

A few weeks ago I realized I had not ONE cookie recipe up on the site…the horrors! With the holidays just around the corner, I figured I needed to right that wrong ASAP. My recipe wheels started turning and I started dreaming up what I thought would be the perfect fall cookie: tiny chunks of apple tucked into a brown butter-y, brown sugar-y oatmeal cookie, laced with butterscotch chips (caramel apple flavor, anyone?)

That’s where I started in my first round of testing, and I’ve already explained how these didn’t quite fit the bill of what I was looking for in THE debut cookie recipe from CaliGirl Cooking. Plus, these were only Butterscotch Apple Oatmeal Cookies…can you see we were missing an integral part of the puzzle? That’s right folks, no bourbon glaze 🙁

So here’s how I decided to spruce things up the next time around: As I mentioned, the original cookies were cakelike and not too sweet. I wanted them sweeter and more moist, decadent was the word I was looking for. For the second batch, I added another egg and upped the amount of brown sugar, and this did the trick!

But I still wanted something more, because I’m a food blogger and just can’t leave things be. Enter: bourbon glaze! I threw some powdered sugar, vanilla almond milk and bourbon into my stand mixer, and quickly whipped up the perfectly consistent drizzle. If you want to keep these cookies “kid-friendly” you can just double the amount of almond milk and omit the bourbon, no biggie! But if you’re just feeding “big kids” (over 21 that is) I highly recommend you leave the bourbon in.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

I used a piping bag with just the tip cut off to generously drizzle the glaze over the already-delicious cookies and, voila! Butterscotch Apple Oatmeal Cookies with Bourbon Glaze were born, tastier than ever.

These cookies are literally the taste of fall in one bite. The sweetness of the butterscotch and apples is balanced perfectly by the heartiness of the rolled oats, while the bourbon glaze adds the perfect kick. We’re still experiencing 70-80 degree weather here in Santa Barbara, but right now all I want to do is make a batch of Butterscotch Apple Oatmeal Cookies with Bourbon Glaze and a warm mug of coffee and head to my nearest pumpkin patch. Who’s with me?

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze

55 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 7 minutes

Yield: Makes 40 small cookies

In these bite-size cookies, oatmeal is laced with chunks of fresh apple and butterscotch chips and topped with a sweet bourbon glaze.

Ingredients

    For the cookies:
  • ½ cup unsalted butter
  • 1 ½ cups all-purpose flour
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup brown sugar
  • 3 eggs
  • ½ cup chopped Fuji apple (about ½ of a medium apple)
  • ½ cup butterscotch chips
    For the glaze:
  • 2 cups powdered sugar, sifted
  • 2 tablespoons unsweetened vanilla almond milk (or regular milk)
  • 2 tablespoons bourbon

Instructions

  1. Place butter in a small saucepan over medium heat. Let sit on heat until butter has melted and browned slightly, releasing a nutty aroma. Transfer to a heat and freezer safe container and let cool slightly, then place in freezer for 30-45 minutes.
  2. Remove butter from freezer and let soften ever so slightly (you just want it to be able to mix well with the sugar.) I microwaved it for about 30 seconds to help it soften up.
  3. Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside.
  4. In a medium mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
  5. In the bowl of a stand mixer, combine brown butter and brown sugar. Mix at medium speed until the two ingredients are well incorporated, then mix in the eggs and vanilla. Add the dry ingredient mixture and beat until just combined. Remove bowl from stand and stir in apples and butterscotch chips using a wooden spoon or spatula.
  6. Using a small cookie scoop (or a tablespoon measure,) scoop dough onto prepared cookie sheets, leaving only about an inch and a half of space in between each scoop. Flatten dough slightly with hands before baking.
  7. Bake in 350 degree oven for 10-12 minutes, or until cookies are a light golden brown. Remove from oven and let cool on cookie sheet about 5 minutes, then transfer to a cooling rack.
  8. While cookies are cooling, make the bourbon glaze. Combine powdered sugar, almond milk (or regular milk) and bourbon (or more milk if making this recipe for kids) and mix using a stand mixer, hand mixer or whisk until a glaze has formed. Scoop glaze into a piping back or gallon-size resealable plastic bag. Cut off the tip of the bag and drizzle glaze generously over the cookies. Let dry about 15 minutes before serving.
  9. These cookies can be stored in an airtight container for up to a week.
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http://www.caligirlcooking.com/2016/10/12/butterscotch-apple-oatmeal-cookies-with-bourbon-glaze/

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Butterscotch, Apple, Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

 

All the goods.

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