Grape Crisp Recipe

As I was cleaning out my fridge I realized I had a bunch of green grapes that had not been eaten. The grapes had started to go and were too bitter to eat. I hate waste these days so I scoured the internet looking to see if you could actually cook with old grapes. I found this recipe for quick grape crumble: http://www.food.com/recipe/quick-grape-crumble-178105. I didn't have the exact ingredients, so I made some modifications and used a crumble recipe from another website : http://www.cookingnook.com/apple-crisp-recipe.html.

Here is the recipe that I used:

Ingredients for Grape Filling

2 cups seedless grapes (This is important because part way through the recipe I realized mine had seeds. I fished out what I could but there are still some crunchy seeds left in there)

1/4 cup Welch's grape jelly - this was the only jelly I had on hand

2 tablespoons apple juice

1 tbsp of cornstarch

1 tbsp of lemon juice

1 tbsp of water

At medium heat, mix the grapes, jelly and apple juice in a medium saucepan. The grapes I had were very large so it took awhile for the grapes to split (approx. 15 to 20 min). I then took a potato masher to them to mash them up.

In a small bowl, whisk the cornstarch, lemon juice and water together. Pour into the grape mixture and bring to a boil. The mixture should thicken.

Pour into a 8x8 pan. While you are making the sauce, preheat the oven to 375 degrees Fahrenheit. Prepare the crisp as follows: 

Ingredients for Crisp

3/4 cup all-purpose flour

3/4 cup packed brown sugar

1/2 teaspoon cinnamon

1/3 cup butter (or margarine) - I never have butter on hand these days and it still works out great

1/4 cup oats - I used quick oats

Mix all of them together. If you have a pastry blender you can use that, or cross cut with two knives. I personally use a fork to do the job and it works out just fine.

Pour the crumble mixture on top of the grapes and bake for 25 minutes. 

The result is a nice desert that is a bit tart. It works well with the crumble which is sweet from the brown sugar.

Overall I was pleased with the results and I didn't have to throw the grapes out like I normally have to.

Happy Cooking!

Chocolate Spiders for Halloween

I can't believe how long it has been since I posted. I got out of my groove. After the film festival I was exhausted  and I lacked inspiration for writing. The month of October has been a busy one with birthdays, Thanksgiving and now Halloween. Today is my husband's Halloween potluck. I got this great idea from a Today's Parent email to make these chocolate spiders. Of course, when I clicked on the link the recipe was no longer there. Today's Parent has spent the last few weeks revamping their website and somehow the recipe section is lacking now.

I scoured the internet and I found a substitute recipe and then worked by memory. These turned out delicious and kids will love them.

Chocolate Spiders

Ingredients
1 cup of semi sweet chocolate chips
3/4 cup of Rice Krispies
1/2 cup of chow mein noodles
1 bag of smarties, or M&M's for eyes

Line a baking sheet with wax paper.
Place the chocolate chips is a medium size bowl and microwave on medium for 2 minutes. Stir. If the chocolate is still not melted, put it back in the microwave for 25 second increments until it is melted.

Pour the Rice Krispies into the bowl of chocolate and stir.

Place teaspoons of the mixture onto the baking sheet. The recipe says it will yield 12. I got about 14 to 16 out the recipe.

Take 2 chow mein noodles, break each of them in half and stick four legs into the sides of the mound of chocolate.

Place 2 Smarties at the front of the mound for eyes.

If you want to make it really decadent, add a 1/2 cup of chocolate chips to the recipe above and separate into  a smaller bowl when melted. Pour the chow mein noodles into the bowl and mix. Place three noodles on the sheet in a star form and add the mound of Rice Krispies onto the chow mein noodles.

Cool for one hour at room temperature until is hardens or 15 minutes in the refrigerator.

I did 2 batches and it took about an hour to make. Your hands get a little sticky but the result is worth it.