Pear and Apple Strudel

Pear and Apple Strudel

I feel like the pear fruit is a highly under rated fruit and why I decided to feature it in my recipe for Pear and Apple Strudel

Now let me preface this entire tutorial by saying, I know my recipe for making strudel is not a true Austrian Strudel Dough which gets stretched and pulled across the entire table so thin that you can read a newspaper through it!

Read More →

Apple Pie Recipe

Apple Pie

We all need a favorite Apple Pie Recipe.

It’s like one of the first things we ever make as budding bakers right?!

I have made so many versions of apple pie recipes over the course of my baking life so far.

Read More →

Caramel Apple Cobbler

Caramel Apple Cobbler

Caramel Apple Cobbler

Fall is right around the corner so lets give those pumpkin recipes a run for their money with all things APPLE!

Caramel Apple Cobbler to be exact!

Sweet cinnamon apples buried under loads of buttery, flaky cobbler topping served hot out of the oven!

Vanilla Ice Cream on top and drenched in caramel sauce!

I am totally obsessed with individual portions lately, so I decided to make my cobblers in the same ramekins that I make my creme brulee.

You can of course use a pie plate and just go family style with the entire recipe into one dish.

You will see in the video as well as the written instructions that I used a splash of Pinot Grigio (for the adults at my party) into each cobbler; but of course you can leave that out and replace with a splash of apple juice.

I have been told that my cobbler topping is more like a biscuit topping, and yes I will have to agree with that.

There are some folks who make cobbler with a more pourable topping? Like a pancake batter almost? But that to me is more like a clafoutis and not a cobbler.

This version / style is the only way I like to eat cobbler and I think you will agree once you taste it!


4.5 from 2 reviews
Caramel Apple Cobbler
 
Prep time
Cook time
Total time
 

You can use your favorite store bought caramel or make a homemade caramel sauce click here
Serves: 4 - 8ounce ramekins or 1 9" Cobbler
Ingredients
  • For the apple filling:
  • Water ¾ cup (180ml)
  • Granulated Sugar ¼ cup (50g)
  • Ground Cinnamon 1 teaspoon (2g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Cornstarch 3 tablespoons (30g)
  • Water 3 Tablespoons (45ml)
  • 4 - 5 Large Baking Apples of your choice *I use granny smith and fuji combined (approx 300g)
  • White Wine of choice or apple juice (6ounces)
  • For The Cobbler Topping:
  • Bread Flour 1½ cups (195g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Salt ¼ teaspoon
  • Baking Powder 1 Tablespoon (14g)
  • Unsalted Butter COLD 2 Tablespoons (28g)
  • Cream (heavy or light cream is fine) 1 cup (237ml)
Instructions
  1. For the apple filling:
  2. Peel, Core and Slice apples to about ⅛" thick
  3. Boil the first 3 ingredients together
  4. Prepare a slurry with the other sugar , cornstarch and water
  5. Add the slurry to the boiling mixture and whisk continuously while it thickens.
  6. Add the apples and stir to coat, then divide between the baking ramekins
  7. Add the splash of wine or juice to each ramekin (or to the entire pie dish if you are making a family style)
  8. Prepare the cobbler topping by combining the flour, salt, sugar and baking powder together
  9. Add the diced or shaved cold butter
  10. Work the mixture through with your fingertips to a coarse meal consistency
  11. Add the heavy cream and combine gently to a fluffy dough
  12. Drop the cobbler topping onto the apples then sprinkle with *optional cinnamon sugar
  13. Bake in a preheated 350°F oven for approximately 35 - 40 minutes or until the apple filling is bubbly and the cobbler is no longer raw when you lift a piece from the center
  14. Serve immediately with vanilla ice cream and caramel sauce
Notes
Cobbler can be stored at room temperature for up to 3 days.

Refrigerate for longer storage up to 1 week
 

 

Read More →

Apple Tacos

Apple Tacos

Apple Tacos

Wait a minute! It’s not April Fools day!

But this new dessert for Apple Tacos sure can pass for a great prank!

I have to be honest when I took my first bite my mind wanted to taste real tacos, and for a split second I feel like I almost did!

But then came the sweet cinnamon apples and raspberry “tomatoes”.  That hefty portion of “guacamole” came through as a burst of Green Tea Ice Cream and oh wow what a combination!

Don’t forget the shredded cheese…. er..umm… I mean~ Shaved Chocolate!!

You seriously do not need much time or ingredients to pull off these whimsical little desserts!

Old El Paso makes the mini tortilla boats and pretty much everything else you probably already have in your pantry! (The link for the tortillas is for a visual, just so you know what to look for, I doubt anyone really wants to buy a case of them from amazon! LOL) I found them in the taco aisle in my local supermarket.

This can easily be made VEGAN simply by using a vegan ice cream and vegan white chocolate.


5.0 from 1 reviews
Apple Tacos
 
Prep time
Total time
 
For the apple filling I like to use granny smith. I feel that are the best cooking/baking apple and they are tart so the added sugar in recipes is not offensive
Serves: 12 Tacos
Ingredients
  • For the Apple FIlling:
  • Water ½ cup (120ml)
  • Granulated Sugar ¼ cup (50g)
  • Ground Cinnamon 1 teaspoon (2g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Cornstarch 2 tablespoons (20g)
  • Water 2 Tablespoons (30ml)
  • Diced Apples peeled and cored 1½ cups (approximately 3 medium apples) (200g)
  • For the Tortillas:
  • 1 Package of 12 Mini Tortilla Boats
  • Cinnamon Sugar *as needed (you can just mix cinnamon with sugar to your liking)
  • For the Garnishes:
  • 1 cup Raspberries
  • 2 ounces white chocolate
  • 2 ouncescube fondant for glazing *or make a sugar glaze with confectioners sugar and water
  • 1 pint Green Tea Ice Cream
Instructions
  1. Boil the first 3 ingredients together
  2. Prepare a slurry with the other measure of sugar , cornstarch and the second measure of water
  3. Add the slurry to the boiling mixture and whisk continuously while it thickens.
  4. Add the diced apples and turn heat to medium-low, simmer for about 5 - 10 minutes until slightly tender to your liking.
  5. Meanwhile coat the tortilla boats with coconut oil spray (or any spray oil you prefer) then coat them with cinnamon sugar and bake in a preheated 350°F oven for approximately 5-8 minutes or to desired crispness
  6. Cool the apple filling completely before assembling the tacos as shown in the video tutorial!
  7. Have Fun!
Notes
Tacos can stay at room temperature for several hours without the ice cream of course! Nothing will go bad - the tortillas just may get soggy
 

Read More →

White Chocolate Blueberry Cheesecake

White Chocolate Blueberry Cheesecake

White Chocolate Blueberry Cheesecake

At first glance this cheesecake may look country style or a bit rustic with it’s dripping mounds of blueberry topping.

This White Chocolate Blueberry Cheesecake combines 3 luscious flavors and packs them into a graham cracker crust for the most sophisticated palette pleaser you will ever experience!

Creamy white chocolate cheesecake is perfection with blueberries.

The sweet and the tart playing together in harmony with a back splash of hominess that the classic graham cracker crust brings.

It’s as if you are not sure if you should wear heels to the picnic!

This cheesecake makes you feel like you are at a black tie event ~ yet in the comfort of your summer cutoffs and bare feet!

Obviously by this versatile description, you can see this cake will stand up at any event.

So if it’s black tie ballroom you are serving~ I would go for the Godiva liquor addition for sure!

But if this is going to be your last summer shindig in the backyard with the family, may I  suggest a zest of lemon to brighten the affair?

Either way I know you are going to love this new recipe!

I do get so many questions about substitutions on the sour cream.

You can use yogurt or heavy cream in place of it or just leave it out altogether.

Any of those 3 ingredients will lend an added layer of creaminess to this cheesecake, but for those who like a bit more dense, sturdy New York style cheesecake just leave it out!

Read to the bottom for the VEGAN VERSION!


5.0 from 6 reviews
White Chocolate Blueberry Cheesecake
 
All cheesecake ingredients are to be at room temperature before mixing
Any crushed cookie will work for the crust if you do not have graham crackers
Prepare an 8" X 3" cake pan with pan grease and a parchment paper liner
If Spring form pans are your preference that is fine, click here for my thoughts on the spring form pan
Serves: 1-8" Cheesecake
Ingredients
  • Cream Cheese 3-8oz packages (670g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 5 (250g)
  • Sour Cream ½ cup (120g)
  • White Chocolate 8oz (approx 1¼ cup) (224g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Godiva Liquor 1 Tablespoon (15ml) *optional
  • For the Graham Cracker Crust:
  • Crushed Graham Cracker Crumbs 2½ cups
  • Granulated Sugar 2 Tablespoons (28g)
  • Unsalted Butter 8 Tablespoons
  • For the blueberry topping:
  • 1 Pint Blueberries (fresh or frozen)
  • 1 tablespoon water
  • 0-¼ cup granulated sugar
Instructions
  1. Prepare the crust by combining the graham cracker crumbs with the sugar and melted butter and work it until it resembles wet sand
  2. Press it into the bottom and sides of the prepare pan then freeze while you prepare the cheesecake batter.
  3. Cream the cream cheese smooth and then add the granulated sugar, mix on low speed until combined
  4. Be sure to always scrape the bottom and sides of the bowl often while mixing this entire recipe to avoid lumps
  5. Combine the eggs with the vanilla and the optional godiva liquor
  6. Add the eggs one at a time to the cream cheese mixture allowing each one to mix in before adding another.
  7. Add the melted white chocolate and mix smooth
  8. Add the sour cream last mix smooth
  9. Pour the batter into the prepared graham cracker crust
  10. Bake in a water bath in a preheated 350°F oven for the first 15 minutes then turn the temperature down to 300°F for another 60 to 90 minutes or until it is done click here for how to know when your cheesecake is done
  11. Cool completely then refrigerate overnight before un-molding
  12. Prepare the blueberry topping by cooking the blueberries with the water and optional sugar over a low heat for approximately 15-20 minutes or until compote consistency
  13. Cool and then pour over the top of the cheesecake
  14. Whipped Cream and white chocolate shavings are optional garnishes
VEGANIZE THIS RECIPE!

There is something about vegan cheesecake that makes me want to always make them into mini size.

I’m not sure what that is, maybe it’s the fact that I can pop 4 or 5 in my mouth throughout the day as a bite sized magical vegan reminder that we do not have to be deprived of all things magical and delicious and more importantly we do not have to harm animals!!

Anyway- I sure do go off on a tangent when it comes to vegan baking!

But it is your option to make either 1 large one, same as the one pictured above or go for the mini cheesecake pan here

5.0 from 6 reviews
Vegan White Chocolate Blueberry Cheesecake
 
You will have to pay close attention to certain ingredients here to be sure they are indeed Vegan.
White Chocolate has milk solids in it, so you will want to look for a brand that is marked as vegan.
Graham crackers for the base of this cheesecake will be vegan unless they have honey ~ so be sure to get the plain variety
Granulated sugar is not even vegan since most manufacturers use bone char in the processing. CLICK HERE for a list
Of course you will not garnish your cheesecake with whipped cream as the original version does, but there are now substitutes and other options CLICK HERE
I use Tofutti Brand for my vegan sour cream & cream cheese, but any bran will do
Serves: 1- 8" or 24 individuals
Ingredients
  • Vegan Cream Cheese 3cups (670g)
  • Granulated Sugar 1 cup (200g)
  • EnerG Egg replacer 9 teaspoons (36g)
  • Warm Water 12 Tablespoons (180ml)
  • Vegan Sour Cream ½ cup (120g)
  • Vegan White Chocolate 8oz (approx 1¼ cup) (224g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Lemon Zest 1 (approx 2 teaspoon)
  • For the Graham Cracker Crust:
  • Crushed Graham Cracker Crumbs 2½ cups
  • Granulated Sugar 2 Tablespoons (28g)
  • Coconut Oil 5 Tablespoons
  • For the blueberry topping:
  • 1 Pint Blueberries (fresh or frozen)
  • 1 tablespoon water
  • 0-¼ cup granulated sugar
Instructions
  1. Combine the egg replacer with the warm water and whisk to smooth
  2. Prepare the crust by combining the graham cracker crumbs with the sugar and melted coconut oil and work it until it resembles wet sand
  3. Press it into the bottom and sides of the prepare pan then freeze while you prepare the cheesecake batter.
  4. Cream the vegan cream cheese smooth and then add the granulated sugar, mix on low speed until combined
  5. Be sure to always scrape the bottom and sides of the bowl often while mixing this entire recipe to avoid lumps
  6. Add the egg replacer slowly while mixing on low speed and then add the lemon zest and vanilla extract
  7. Add the melted vegan white chocolate and mix smooth
  8. Add the vegan sour cream last mix smooth
  9. Pour the batter into the prepared graham cracker crust
  10. Bake in a preheated 350°F oven for about 40-60 minutes or until it is puffed up and no longer looks like liquid batter.
  11. Cool completely then refrigerate overnight or at least until it is COLD FIRM and SET before un-molding
  12. Prepare the blueberry topping by cooking the blueberries with the water and optional sugar over a low heat for approximately 15-20 minutes or until compote consistency
  13. Cool and then pour over the top of the cheesecake
 

Read More →
1 2 3 8