Thursday, November 28, 2013

Cream Cheese Apple Pie

Yes, another twist on a holiday favorite. Taking that standard apple pie and giving it a kick in the pants with some added flavors and a higher level of decadence.

1 9-inch Pie Crust (Frozen or Homemade)
3/4 Cup of Shredded Fuji Apples
3/4 Cup of Shredded Granny Smith Apples
3/4 Cup of Shredded Pink Lady Apples
3/4 Cup of diced fresh Strawberries
1/2 Cup of Cream Cheese
2 TBSP of Butter
1 TBSP Packed Brown Sugar
1 TBSP Cinnamon
1 TSP Nutmeg
1 TSP Allspice
1/2 TSP of Pure Clover Honey

Preheat Oven to 375 Degrees.

1: Melt butter and combine cream cheese, sugar, cinnamon, nutmeg, allspice, and strawberries, mixing together with the butter until everything is blended into a thick cream, but try to keep this warm to prevent the butter or cheese from solidifying.

2: Combine the apples and honey in a large mixing bowl, stirring together as you add the heated cream from step one. Once the apples and cream mixture are fully blended, carefully scoop into a waiting 9-inch pie crust.

3: Either place into the oven as it is now, or place a layer of crust over the top (make sure to stab holes into the top to allow for venting). Bake at 375 for 40-45 minutes, or until crust is golden brown, and interior is hot. Carefully watch this pie periodically as to avoid under or over cooking it. Additional time may be needed.

4: Remove the hot pie from the oven and place in a cool location to chill, before transferring it to a fridge to get cold, usually 6 hours or overnight. Serve chilled with a scoop of strawberry ice cream and some caramel sundae syrup. Enjoy.

This is a recipe involving cream cheese, which can be rather tricky to melt and work with. I would not suggest trying to melt the butter and cheese together in a microwave, as this just results in a horrible mess, and you will want to watch it carefully anyway. So take this recipe, try it with different fruits, or even add a few chopped walnuts for a little crunch in the texture. Try this dish next time you are wanting something other than the classic apple pie, it is sure to please even those who swear by grandma's traditional apple pie recipe.

~Bon Appetite~

Wednesday, November 27, 2013

Holiday Pecan Pretzel Pie

This is a remake of the classic holiday dessert, the pecan pie. This adds in chocolate, peanut butter, and pretzels for a nice sweet and salty treat. It is quite tasty and full of flavor and sure to please even the pickiest of people.

9" Pie Crust (Frozen or Homemade)
1 Cup of Light Corn Syrup
2 Cups of Halved Pecans
1 Cup of broken up Tiny Twist Pretzels (roughly 20 pretzels)
1 TBSP Brown Sugar
1 TSP Ground Cinnamon
1/2 TSP Nutmeg
2 Eggs
1 TSP Vanilla
1/2 Cup Semi-Sweet Chocolate Chips
1/2 Cup Reeses Peanut Butter Chips
1/4 TSP Kosher Salt
1 TSP Lemon Zest

Preheat Oven to 350 Degrees.

1: Combine eggs, vanilla, cinnamon, nutmeg, zest, salt, sugar, and corn syrup in a large mixing bowl and whisk together until everything is blended well. Add in pecans, pretzels, and the baking chips and stir together until every thing is well mixed together.

2: Pour filling into the pie crust and level it out. Bake at 350 for 30 minutes, then cover with a piece of aluminum foil and continue baking for another 15-20 minutes. The pie is done when the crust is golden brown and the filling is bubbly and hot.

3: Allow the pie to cool before serving, this allows the filling to thicken up slightly. Chill, or serve at room temperature. Serve with vanilla ice cream and some whipped cream, and enjoy.

So bake this pie up, have fun with it, and hopefully it can become a classic in your house as well.

~Bon Appetite~

Friday, October 18, 2013

Viking Flatbread

This is a recipe for a yummy flatbread dating back to the age of Vikings, when men were men and the mead was warm to keep the chill of winter away. A great recipe for sharing with family and friends, or passing along to others so they can enjoy the flavor.

For the ancient Vikings, "breaking bread" with someone was a sign of trust and honor, it was also the display of a good host. To break bread with someone, it meant that you trusted them and wished to gain their trust as well. It was a sign of honor because you were willing to share your food with your guests, regardless of who they might be.

Viking Flatbread

3 1/2 Cups of Flour (I use a thick wheat flour, or a blend of rye, barley, and oat flours).
1 1/2 Cups of Buttermilk
1 Egg
pinch of salt
1 TBSP of Clover Honey
1/4 Cup of Chopped Walnuts

1: Mix all the ingredients together in a bowl and blend thoroughly. Use either an electric mixer with a dough hook, or use your hands and knead the dough for 5 to 10 minutes. The dough should be moist, thick, and slightly sticky.

2: Cover your hands in flour and form the dough into balls about 2-3 inches in diameter. At this point, the dough can be frozen or cooled in a refrigerator until it is needed.

3: Press each ball flat until it is roughly 1/2 inch thick and bake on a flat pan greased with butter. Cook over a fire pit or on a hot burner. Like pancakes, flip these once to cook on both sides. The bread is done when it is light brown, and sounds hollow when tapped. It shouldn't take more than 2-4 minutes to cook each side of the bread.

Once the bread is done cooking, serve it immediately with honey and butter, or something else to use as a topping. You may have to add more flour or less liquid to get the consistancy correct, but in the end you will have a delicious bread that you can cook quickly for visiting friends and relatives, or anyone else you feel the need to break bread with.

~Bon Appétit~

Long Time, No Post

It's been a long time...

So it has been a while since I last posted recipes on this blog, and I do apologize. Life has gotten hectic, but with the on-coming holidays and winter approaching, I shall be putting up new recipes to entertain your guests with, and possibly even be featuring a few Nordic dishes. So stay patient, stay hungry, and keep checking in on me. I swear I haven't forgotten about this website, I've just been very busy with college and work.

-The Druid

Tuesday, March 12, 2013


This is a fairly delicious treat that, though time-consuming, has great rewards for those willing to complete the journey. The steps are simple, and the results are delicious. So give it a try and see how you like it.


1 pound of dark chocolate or semi-sweet chocolate chips
1/2 pound of white chocolate chips
1 cup of crushed Oreo cookies, regular non-double-stuffed.

Prep: Set up a tray with your favorite sized muffin cups, this will make the treats easier to transport between different stages. Plus, using the disposable muffin cups, like paper ones, makes it easier to handle the finished product when eating.

1: In a double boiler (or you can place a deep metal mixing bowl over a pot of boiling water), pour in half of the dark chocolate chips and melt until they are no longer solid or clumpy, stirring regularly to keep the chocolate evenly melted. Using a tablespoon, place a small layer of dark chocolate in each muffin cup. Transport the treats to somewhere cool to harden, like a cold garage or a refrigerator.

2: In another double boiler (or the same one cleaned out and prepared again), melt down the white chocolates using the same method as the dark chocolate, but use the entire package of white chocolate chips. Once all of the white chocolate is melted, stir in the crushed Oreo cookies until well blended. Bring out the cooled and hardened dark chocolate-filled muffin cups from their holding place. Using a spoon, place even layers of the melted white chocolate and Oreo mixture on top of each of the small dark chocolate discs.  Continue filling each cup until all the white chocolate is used and each layer is even. Again, return the tray to a cool area so the white chocolate can harden quickly.

3: Repeat step 1, but pour the dark chocolate on top of the layer of white chocolate. This gives a similar appearance to an Oreo cookie, but being made out of solid chocolate. Once finished with this third and final step, return the treats to the cooling area to finish hardening before serving.

Again, these treats will take the better part of a day, or even two, to finish properly, but the flavors you will experience will be well worth the wait. You could substitute the white chocolate for Reeses peanut butter chips, and make your own version of a peanut butter cup. Or, you could add a layer of milk chocolate between the layers of dark, to give your friends and family a very distinct and delicious solid chocolate treat.

Wrap these treats up in bundles of 4 or 5, and give them to family, friends, and co-workers. Anyone who doesn't appreciate these sweet little treats, I honestly don't believe is human. Make them your own, and either share them with others, or hog them to yourself; either way, the results of you work will be well worth the effort.

~Bon Appétit~

Wednesday, February 6, 2013

Grown-Up Chocolate Wafers

Yesterday, when I was done making chocolate-coated bacon, I used the leftovers of the chocolate to form a giant 1-inch thick chocolate bar in a bread pan... That was a HUGE mistake, as it became almost impossible to cut and break once it hardened. So today I melted it back down, and created a new treat, a treat I wish to share with you all.

2 pounds of Hershey milk chocolate chips
3 100% Cocoa Ghirardelli Tiles
1 TSP Ancho Chili Powder
1 TSP Chinese Five Spice Powder
1/2 Cup of chopped Walnuts
20-30 Paper Muffin Cup Wrapper Things

In a double boiler, or a metal pan placed atop a pot of simmering water, combine the milk chocolate and 100% cocoa tiles. Melt these down, stirring them together thoroughly. Add in the chili powder, five-spice, and walnuts. Continue stirring until all the ingredients are combined evenly. Using a scoop, pour the chocolate-walnut mixture into the paper muffin cups. Fill each cup with about 1/2 inch of chocolate. Keep filling the cups until all the chocolate mixture is used.

NOTE: Before I filled them, I lined the cups up on a cookie tray to make it easier to carry them later on.

After the cups are filled, place in a cool, dry place to chill and harden. I use the refrigerator. After a good 45-60 minutes, check on the treats, they should be hardened, if not, continue to chill them. Once they are hardened, you can serve them as-is, or package them up and give them to friends and family.

Other ideas you could use with this: you could take out the five-spice powder and add in a little ginger and nutmeg for a different change in flavor. You could swap the Ancho Chili Powder for a Chipotle Powder for a stronger kick and smokier pepper-flavor.  Maybe try changing out the walnuts for Heath toffee bits or chopped pecans, keeping the crunch but changing the flavor profile slightly. This is an easy dish to modify.

Serve this up and enjoy with friends and family!

~Bon Appétit~

Tuesday, February 5, 2013

Chocolate Covered Bacon

This is a relatively easy recipe and full of delicious flavors. Ignore the unhealthy aspects of it and just eat it, you won't have any regrets!

You will need:

2 Pounds of Milk Chocolate Chips
1 Pound of Thick-Sliced Hickory-Smoked Bacon
20-24 Wooden Skewers (I use Bamboo)

Preheat your oven to 400.

Cut the bacon strips in half, giving you evenly portioned 4-5 inch long strips. Take each of these strips and slide one onto each skewer, bending the strip back and forth several times as you slide it onto the wooden shank. This will help the bacon keep a nice wavy texture, as well as give you a heat-proof handle for dipping and handling.

Place the bacon on a shallow baking dish, arranging them so none of them overlap. Put the dish and bacon into the 400 degree oven for 20-25 minutes, or until they are cooked through and crispy, but not burned. Once done, remove the skewered bacon and place onto a paper-towel covered plate to drain, and then place them into the fridge to cool.

After the bacon has been in the fridge for about 60-90 minutes, melt the chocolate down in a double boiler. If you do not have one, simply place a metal bowl on top of a pot of simmering water so that the bowl forms a tight seal with the pot. Maintain eye contact with the chocolate, stirring until it is thoroughly melted and smooth.

Using a spoon, pour the chocolate over the skewered bacon carefully and slowly. Take your time and do this over the pot of chocolate as to avoid a larger mess. Once each piece of bacon is covered in bacon, place onto a baking sheet covered with a non-stick sheet such as wax paper or parchment paper. When all the bacon is covered, move it back into a fridge to cool and harden. After about 30-45 minutes the chocolate coating should be hard enough to eat. Using the skewer like a Popsicle stick, enjoy your tasty creation.

ALSO: After coating each piece of bacon, you can add crushed peanuts, walnuts, pecans, sprinkles, or any other chosen topping to the still-wet chocolate coating. Adding a little chili powder to the melted chocolate in the boiler gives it a nice heat and smokey flavor. Make this dish your own by exploring the many different recipes and toppings that are possible with melted chocolate. Again, do not question the healthiness of this dish, if you are concerned this will make you fat, you are making it for the wrong reasons. Just make it and enjoy it, the flavor combination is well worth the effort. It also gives you a way to satisfy your bacon and chocolate cravings all at once.

~Bon Appétit~

Saturday, January 26, 2013

Druid's Dragon Toes

This is a recipe not for the weak-willed or those who value their stomach. This recipe is about heat and flavor, and it will not forgive those who dare to attempt the eat the results. This recipe, is for my famous Dragon Toes, Fire Bombs, or Belly Burners, depending on what you decide to name them. This can be turned into an appetizer or a game-day treat for those brave enough to digest them.

Dragon Toes:

6-8 Whole Habanero Peppers (Or Ghost Chilis if you are really looking for a punishing dish)
1/2 Cup Mozzarella Cheese, finely shredded
1/2 Cup Medium Cheddar Cheese, finely shredded
1/2 LB of finely chopped cooked bacon
1 Whole Red or Green Jalapeno (just pick your favorite color)

Cut the stem off the habanero peppers and remove the seeds from inside, leaving the outer shell of the pepper intact. Remove the stem of the jalapeno and run the jalapeno (Include the seeds if you are brave enough) through a electric chopper to get it as finely diced as possible. Mix the Jalapeno with the cheese and bacon, mixing it all together in a small bowl until everything is well blended. Stuff each habanero with the cheese and bacon mixture and set aside.

Wet Batter:

1 Cup of your favorite beer
1 Cup All-Purpose Flour
1 TSP Baking Power
1 TBSP Worchestershire Sauce
2 TBSP Corn Meal
1 TSP Red or Yellow Curry Powder (Red for Mild, Yellow for not-so-mild)

Combine all the ingredients in a bowl, using either an electic mixer or a hand-powered whisk to blend the ingredients into a decent wet batter. Set this aside as well.

Dry Dredge:

1 Cup Panko Bread Crumbs
1/2 Cup of Grated Parmesan Cheese
1 TSP Ancho Chili Powder
1/2 TSP Salt
1/2 TSP Ground Black Pepper
1 TSP Chinese Five Spice Mix

Pour all these ingredients into a shallow bowl and use a fork to mix them together.

Prepare your deep fryer according to the directions, you want the oil to be between 350 and 360 degrees, so this is definitely not a child's recipe. Remember, ujse caution when working with hot oil!

Dip the stuffed habanero peppers into the wet batter, coating the entire surface before rolling them in the dry dredging mixture. Carefully place the breaded peppers into the hot oil and lower them into the deep fryer. Let them fry for a good 5-7 minutes, or until the breading turns golden brown and crispy. Remove the cooked peppers from the fryer and drain off the excess oil before plating.

I would recommend either a nacho cheese sauce or sour cream for a dipping sauce to accompany these delicious fiery treats. Use these a sinus-clearing appetizer at your next dinner, or serve them as a snack during the big game. These are not a treat for the timid, the weak, or those who might be watching their weight. These little peppers come with high flavor, satisfaction, and enough heat to melt your insides. Dragon toes could be made with any pepper, but the habanero is great because of it's thin skin and sweet flavor, and if you go the ghost chili (Naga Bhut Jolokia Pepper) route, you might want to have those eating it sign health waivers before consuming them.

So make these for your friends and family, but be sure to warn them before hand, unless you are sick and twisted and enjoy watching people in pain. Change the cheeses and maybe use a type of sausage instead of the bacon, turn these into your next favorite snack. I might suggest making a bunch of these and storing the extra in the freezer for future uses.

Again: Hot oil and hot peppers, use caution... and don't rub your eyes after handling the peppers. Make sure to remove any pepper oil from your hands before touching your face or other sensitive areas.

~Bon Appetit~

...and good luck.

Wednesday, January 9, 2013

Druid's Upside-Down Pineapple Cake

This is my recipe for a delicious pineapple cake. I added the use of honey and coconut milk to add a little more of a tropical flair to this wonderful dessert.

1 1/3 Cup All Purpose Flour
3/4 Cup Granulated Sugar
1 TBSP Honey
1/3 Cup Shortening
1 1/2 TPS Baking Powder
1/2 TSP Salt
1/2 Cup Coconut Milk
1/4 Cup 2% Milk
1 Egg
14 oz Can of Sliced Pineapple
10-12 Stemless Maraschino Cherries
1/4 Cup Butter
2/3 Cup Brown Sugar

1: Preheat your oven to 350 degrees, melt the butter and evenly coat the bottom of a 9-inch baking dish (round or square). Sprinkle an even layer of brown sugar over the butter, then place the pineapple slices into the pan, with a cherry in the center of each slice. (I was able to get 7 slices into the round pan, 6 on the outside, one in the center)

2: Combine all other ingredients in a medium-sized mixing bowl and beat on low speed with an electric mixer for 10 minutes, then switch to medium speed for 5 minutes, mixing the batter together until it is smooth with no lumps.

3: Pour the batter over the pineapples and cherries, and place into a 350 degree oven for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.

4: Immediately after removing the cake from the oven, place a heat-proof dish over the top of the cake pan, and flip. (Hence the "Upside-Down" part of the cake). Allow the cake to rest upside down for 5-10 minutes, this allows the sugar mixture to further coat the top of the cake. Very carefully remove the cake pan (you may need to run a knife along the edge of the cake pan to free the sides), and either serve immediately, or allow to cool and refrigerate for a later date.

This is a very delicious recipe that will cheer anyone up, and is very easy to make. Feel free to try it with different fruits and mixtures to make this recipe your very own. Serve it with a scoop of vanilla ice cream and a pina-colada while watching your favorite movie, or make it the center-piece of your next party.

~Bon Appétit~

Wednesday, December 19, 2012

Druid's Cobbler Cake

This is my version of a Fruit Cobbler recipe I found on the website. Instead of having a thin crust over the top of the fruit, I make mine to be a lightly sweetened cake with little pieces of fruit that seemed to be floating around in the pillow-like softness of the cake. This can be made with almost any fruit you desire, but I will use peaches for the recipe here.

Peach Cobbler Cake:

Cake Batter:

1 Cup All Purpose Flour
2 TSP Baking Powder
1 Egg
2/3 Cup Milk
1 TSP Honey
1/2 Cup Brown Cane Sugar
1/2 Cup Granulated Sugar
Pinch of Salt

1: Use a paper towel to spread a thin layer of butter or shortening into the bottom of a deep 9x9 square baking dish (or a 9-inch round dish), and spread it out evenly. Personally, I melt the butter in the microwave and then just pour it into the dish. But you can use whatever technique works the best for you. You can also add a very light layer of flour if you discover the cakes are sticking badly.

2: Combine all the batter ingredients into a mixing bowl and using an electric mixer or a whisk, whip the batter for 10-15 minutes, or until it is smooth. Pour the mixed batter directly over the melted butter, spreading it out as evenly as possible.


4-5 Peaches, with pits removed (You can peel them if you wish, but I don't mind the peach skins)
1/3 Cup Chopped Walnuts
1/4 Cup Brown Cane Sugar
1 TSP Nutmeg
1 TSP Allspice
1 TSP Ground Cloves
1 TBSP Butter

1: Slice up the peaches into roughly 1-inch wide cubes, and set aside.

2: Into a small sauce pan over medium heat, combine the walnuts, butter, and brown sugar. Cook until butter has melted and sugar evenly coats the walnuts. You can use any type of nut for this, as long as you keep the pieces small and the quantity roughly the same.

3: Add in the nutmeg, allspice, and cloves, and continue to cook for another 5-7 minutes, stirring until walnuts are evenly covered with spices.

4: Pour in the peaches (or any fruit in an equivalent amount), and cook for 10-12 minutes, adding just a little water if the pan begins to dry out. You want to cook this until the peaches are heated and coated with the cooked spices and walnuts, but nothing is burned or charred.

5: Carefully spoon the fruit and nut mixture over the batter in the baking dish, covering the batter as evenly as possible.

6: Bake in a 350 degree oven for 40-50 minutes, or until the batter has risen to the top, and is golden brown.

Serve this cake, fresh from the oven, with a large scoop of vanilla ice cream and some whipped cream on top. You can even give it to a friend or family member as a gift, or use it as a new type of birthday cake. As stated before, you can use any fruit and any type of nuts for this recipe, as long as you keep the proportions roughly the same. This is a very simple cake that you can make and turn into something of your own.

~Bon Appétit~

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Cuisinart SM-70BC 7-Quart Stand Mixer (Google Affiliate Ad)
All-Clad Tri-Ply Stainless-Steel Sauce Pan with Lid - 1.5 quart - All- (Google Affiliate Ad)