Tag Archives: dessert

Apple Crisp

My roommate had a large quantity of apples leftover that she said she wouldn’t be able to finish and asked if I wanted some. Naturally, I decided to bake something. I found a few apple crisp recipes online and some muffin/cupcake recipes in a book I had, but I decided to go with a crisp because I already had all the ingredients. Here’s the recipe I used with some adjustments.

Ingedients:

5 cups sliced apples (about 3 medium apples)
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 Tablespoon vanilla
a pinch of salt
1/2 cup water
1 cup granulated sugar
1/2 cup butter (1 stick, room temperature)
3/4 cup all-purpose flour
1/4 cup brown sugar

Recipe:

1. Place sliced apples (chopped relatively the same size, shape doesn’t matter) in bottom of 8×8 or 9×9 baking dish.

chopped apples

2. Add half the cinnamon, half the nutmeg, and half of the vanilla. Pour the water over the apples (though I recommend using slightly less than the listed amount. Mine was a little goopy.)

with the spices

3. In a separate bowl, cream together butter and sugar. (This will be easiest if your butter is room temperature.)

apart

together

4. Add the rest of the vanilla, nutmeg and cinnamon to flour mixture and distribute evenly over the apples. Spread the brown sugar evenly over the top.

ready to bake

5. Bake at 350 degrees Fahrenheit for about 30 minutes. Check and bake in 5-10 minute increments until crust is browned (but not burned) and apples are tender. Mine took about an hour and ten minutes total, but I don’t want you to take my word for it and burn your crisp! Carefully remove from oven and enjoy! This is great with vanilla ice cream.

remove and enjoy

Post & Photos by: Melissa

Advertisements

Macarons: Success

After the last attempt I decided to try a recipe that actually included the measures of ingredients in cups, as I don’t have a kitchen scale, and this time it worked out (for the most part, a few of the shells were still hollow so I’m in the process of perfecting it.) But I decided to do a post on the recipe, in the hopes that it will show how I’ve corrected from what I did last time. I made the same nutella-chocolate filling as last time, so if you’d like to see that click here. This time I used a Martha Stewart recipe for the cookies, although I altered the cooking time/temperature a little due to paranoia that I would burn them. This makes about 10 macarons (20 halves.)

Ingredients:

1.25 cups plus 1 teaspoon powdered sugar
1 cup (4 oz) almond flour
6 Tablespoons egg whites (3 large eggs)
Pinch of salt
1/4 cup granulated sugar

Recipe:

1. Preheat oven to 300 degrees Fahrenheit (although honestly how long does an oven take to heat up, I don’t think it’s necessary to do this as the very first step, considering how long it takes to whisk the egg whites, I think it’s a waste of electricity, just keep it in mind for a later.)

2. In a medium bowl, whisk together the almond flour and powdered sugar.

apart

 

together

 

3. Separate your egg whites into another bowl. Whisk until frothy/foamy. This time I was very careful not to get any yolk in here…

egg whites

 

4. Gradually add your granulated sugar while whisking (so much easier with an electric mixer than by hand) and continue whisking until the white mixture forms stiff peaks.

peaking

 

5. With a rubber spatula, gently fold the dry ingredients into your meringue until fully incorporated.

folded

 

6. Pipe your batter onto  parchment paper/wax paper or a Silpat on a cookie sheet. Make evenly spaced, similar-sized circles. Lift the cookie sheet and drop it lightly a few times after you’re done piping, in order to spread and remove air bubbles from the batter. This makes about 20 cookies halves, or 10 macarons.

allow to rest

 

7. Allow to rest about 45 minutes to 1 hour, or until the top is no longer sticky/shiny and a skin forms over the tops. Then bake at 300 degrees Fahrenheit for 10 minutes. Check cookies every 3 minutes after that point. They are done when the top is hard and the bottom slides against the baking surface and removes easily (though you may need a spatula to remove them, still.)

baked them

 

they're cute

 

they're cute

 

8. Pipe/spoon in your desired filling and sandwich it up!

finished cookie

 

enjoy

 

Photos by: Melissa
Post by: Melissa


(Salted) Dark chocolate truffle cookies

I decided to try my hand at making some cookies I saw over on How Sweet it Is.

These turned out very delicious (though I only ended up salting about half of them, because I was in a hurry to get them into the oven every time I was baking a new batch) and they didn’t spread as much as I expected them to. I also experimented with using my Silpat baking mat for the first time. It was great! I didn’t have any wax paper, so I just laid this down on my baking sheet and baked the cookies on it. This made for great, easy clean-up. You just wash the mat afterward and everything is clean (minus the bowls and utensils you used for prep!) These are really rich, dark chocolate cookies and I loved them. I did not choose to dip them in chocolate and sprinkles, but I would have if I’d had more time and I might the next time I make these!
AS A WARNING, YOU WILL NEED TO LET THE DOUGH SIT FOR 4 HOURS TO OVERNIGHT BEFORE BAKING.

RECIPE FROM HOW SWEET IT IS, adapted from THIS. Makes approx 30 cookies.

Ingredients:

6 tablespoons unsalted butter
4 ounces bittersweet (mine was 60%) chocolate, chopped
2 cups dark chocolate chips
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate/dutch process cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
coarse sea salt for sprinkling

Recipe:

1. Melt your butter, bittersweet chocolate and HALF OF THE chocolate chips in a bowl. I microwaved mine in 40 second increments, stirring when necessary, until completely melted. Allow mixture to cool.

butter is healthy, not quite a whole stick

chocolate deliciousness

fancy chocolate bar

baking chocolate broken up

goopy chips

smooth and melty

2. In a small bowl, combine the flour, cocoa powder, salt and baking powder. Set aside.

cocoa-y

flour-y

with salt and baking powder

all mixed up

3. In the bowl of an electric mixer (if you’re lucky enough to have one!) or in a regular large bowl, add your sugar and eggs and beat/whisk on high/quickly for about two minutes or until light and fluffy.

sugars

light and fluffy

4. Add vanilla and melted butter/chocolate mix, and stir until combined  (1-2 minutes.)

vanillas

vanilla mixed in

stirred in the chocolate

5. Scrape down the sides of the bowl and your whisk or mixer attachment, and add the mixed dry ingredients. Stir in with spatula until fully combined.

combining the flour

6. Fold in remaining chocolate chips.

chocolate chips for days

chocolate chips: WITH OUR POWERS COMBINED

7. Cover with plastic wrap and place in fridge for a minimum of 4 hours, to a maximum of overnight.

8. Remove from fridge when ready to bake. Line ungreased baking sheet with parchment paper or Silpat. Wet hands and roll the dough between hands into 1 inch dough balls, placed 2 inches apart on baking sheet. This is when you can slightly salt them if you want. Bake for 9-10 minutes (in my experience, 10-12.) If baking in batches (which, lets face it with 30 cookies that’s pretty likely) place the dough back in the fridge, covered, between batches. When you remove the cookies, you can salt them again lightly if you want to. I did not. Be careful when removing these, you may want to let them cool a little, because they may be gooey. I placed them on a baking rack to cool, which did not take long.

six dough balls on my Silpat

with salt

cookies are delicious

9. Enjoy your cookies (WITH MILK!) These are great with milk because they’re so rich.

baking rack

Post by: Melissa
Photos by: Melissa


SO MANY pumpkin chocolate chip cookies

Recipe courtesy of George Duran: http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html

I made these last year with Colin but we forgot to blog them, even though we took pictures! So I figured I would put them up this year as I bake them in the morning on Thanksgiving Eve (if that’ s a thing.) I did change the recipe just a little, so go ahead and read below if you want my slightly altered version.

Also, a word of warning YOU CANNOT BELIEVE HOW MANY COOKIES THIS MAKES. If you would like a reasonable number, halve this recipe. (In fact, the recipe says 60 but I think mine made slightly less because the cookies were of dissimilar sizes.)

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
10 oz. canned pumpkin puree
3 cups all-purpose flour
1.5 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
11.5 oz bag milk chocolate chips, not semisweet

Recipe:

1. Preheat oven t0 350 degrees. Beat the softened butter.

2. Slowly add the white and brown sugar and combine with the butter until smooth.

3. Add the eggs one at a time and mix in.

4. Mix in the vanilla.

5. Add in your pumpkin (fresh or canned.)

6. Prepare the flour and spice mixture. (Flour, baking soda, salt, cinnamon, ginger, nutmeg)
If you have a bowl, go ahead and use that. I have one large mixing bowl so I had to get creative.

7. Combine the flour mixture in, 1/3 at a time. Stir well. This gets really thick and hard to stir so take breaks or share the effort if you can.

 

8. Add the chocolate chips and stir to combine.

9. Scoop spoonfuls of the mixture onto a greased or wax-papered cookie sheet.

10. Bake for ~15 minutes or until cookies are slightly browned around the edges and are not a big pain to get off the cookie sheet with a spatula.

Keep in mind they will expand, so make them smaller and farther apart than I did!

This recipe makes a bunch of cookies, so be sure to share!

Post by: Melissa
Photos by: Melissa


Orlando Adventure Day One: 4 Rivers and French macarons

I went to Orlando over Veteran’s Day weekend to visit a friend and we went out to eat a couple of times and to Disneyworld, among other things. I’ll tell you about a couple of them below. 🙂

I think I’ll split these posts up  a bit to keep it to a readable level.

On Friday, after I arrived, we went to 4 Rivers Smokehouse and had some delicious piles of meat, accompanied by bread.

I opted for the Brisket Sandwich and my two sides, BBQ beans and bread pudding.

We also took a look at the Sweet Shop in the back of 4 Rivers, and it turns out that they carry a dorito and mountain dew cupcake, but none of us wanted to try it that badly. That’s the green/orange one on the top tier below, surrounded by much more normal options.

That night we also headed to the Wine Bar, which was a fun experience and reaffirmed in my mind that my favorite type of wine is an Italian Moscato. Hope I got that right. I didn’t try any red wines, because that’s not generally what I like.

That night we also walked around Park Avenue (where the wine bar was located) and stopped at Le Macaron.

I picked out 2 delicious macarons (which I didn’t end up eating till Saturday night, but they were still very good.)

 

After that, we went out to visit Universal CityWalk (not sure about the spacing there) and to Dave & Buster’s. It was my first time there and it was really fun! I won a bunch of tickets on the Wheel of Fortune game (which I thought I didn’t get to keep unless I solved the puzzle but I GOT THEM ALL ANYWAY.)

We also spotted this Doodle Jump game, which I was happy to see because I love playing it on my phone. We ended up leaving with a pint glass and a stick of candy each.

Next, I’ll post everything about day 2 (and may combine day 3, depends on how many pictures I decide to keep in there.)  🙂

Post by: Melissa
Photos by: Melissa


Blackberry Pie

My dad went blackberry picking down by his office and tasked me to make some pies. Well, I made two blackberry pies. We had a pre-made pie crust, but I did make one from scratch. We kept the homemade pie and my dad took the other one to his office. 🙂

If you haven’t seen our pie crust recipe then you should go look at it now! It’s the best one we’ve found and it’s simple and pretty much foolproof.

Here’s the recipe I used for the filling. (I would recommend serving with vanilla ice-cream and a cup of milk, but you could always use frozen yogurt if you wanted to have less calories.)

Ingredients:

4 cups fresh blackberries
3/4 cup sugar
3 Tablespoons flour
Cinnamon (to taste, 1/2 Tablespoon)
1/8 teaspoon salt
a few drops of lemon juice 

Recipe:

1. Place blackberries in bowl.

2. Pour in sugar, flour, cinnamon and salt.

3. Combine by mixing with spoon.

4. Place in pie crust.

5. Dot with lemon juice.

6. Complete crust and bake the pie!

7. Enjoy!

Post by: Melissa
Photos by: Melissa