I have way too many apples at home at any time of the year, particularly during the fall and winter. Nearly every time I’m at the grocery store I pick up apples thinking I’ll bring them for lunch or a snack, which ends up in a mini collection of apples in my refrigerator drawers. So naturally I have to do something about all these apples.
I think the easiest way to use up apples is a quick apple crumble, which hits all the fall-winter spicy-flavor craving sweet spots that seem to be all too present during these colder months. Nothing says cold weather like apple related desserts. To compensate for the fact that I am eating insanely unhealthy I made them personal sized to convince myself that I am capable of portion control, although I ended up eating more than one portion… Oh well.
To jazz up this apple crumble I used maple syrup to sweeten it and also to do something with all the maple syrup I had at home. I was also deficit of brown sugar so I used raw turbinado sugar, which turned out quite nicely. I also had leftover almond meal from multiple failed attempts at macaroons so I threw it in the mix too. So essentially this is a “use-stuff-up” crumble that tastes like a mish mash of yummy!
Personal Sized Maple Syrup Apple Crumbles
Makes 4 individual servings
1/3 cup almond meal
1/2 cup all purpose flour (if you wanted to make this gluten free you could use rice flour or something similar)
1/4 tsp sea salt
1/4 cup raw turbinado sugar (or brown sugar)
4 tbsp cold butter cut into chunks and extra for greasing
2-3 large gala apples peeled and cut into 1/2 ” chunks
1/4 cup grade A maple syrup 1/2 tsp cinnamon
1/4 tsp vanilla extract
1/2 tbsp cornstarch
- Preheat oven to 350 degrees Fahrenheit. Grease 4 ramekins on sides and bottom with butter.
- Make crumble topping: combine almond meal, flour, salt, and sugar in a bowl. Add butter chunks in and “rub” into flour until evenly distributed, but still contains evident pieces, like wet sand. Set aside
- In a large bowl chuck in your apple chunks, maple syrup, cinnamon, vanilla, and cornstarch. Toss together.
- Distribute apple filling in the 4 buttered ramekins. Top with the crumble.
- Bake for 33-35 minutes until top is lightly browned and apples are fork tender. Let rest for at least 10 minutes. Dig in! (I recommend with vanilla ice cream)
I love chocolate and I love cookies so chocolate chip cookies are my absolute bliss. I eat more cookies than I care to admit or should eat. At this point in my life cookies are my go-to-easy-to-eat dessert, snack, and sometimes meal.
There are infinite types of cookies: chewy, crisp, warm and gooey, room temperature and crunchy, yadda, yadda. The basis of any chocolate chip cookie, however, are butter, brown sugar, vanilla and CHOCOLATE. This particular recipe make the most incredible, enormous, borderline under cooked gooey cookies I have ever had. The high baking temperature forms an incredible crust while the tad bit excessive size allows you to bite into melted chocolate and goo heaven. Better yet you get a slight bite of crystallized sugar that pretty much makes this perfection.
Note: If you have a soul, EAT THIS COOKIE WARM (after cooling of course). It loses a lot of its texture after a few hours. Also you can keep the unbaked cookie “patties” in the fridge for up to 1-2 weeks for portion controlled yuminess at anytime.
Chocolate Chip Cookies Recipe: (adapted from Top with Cinnamon)
10 tbsp (5 oz) butter (one and a quarter sticks)
1 tbsp vanilla extract
1 3/4 (230g) all purpose flour (can use half whole wheat flour)
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup (100g) granulated sugar 1/2 cup and 3 tbsp brown sugar
1/2 tsp kosher salt
7 oz (200g) bittersweet or semi-sweet chocolate chips (any chocolate will do as long as it’s not milk chocolate)
- Melt butter in a small saucepan on medium low. Keep heating until it foams up and smells nutty. It should take on a brownish color. Let cool for 10 minutes and stir in the vanilla extract.
- Combine flour(s), baking powder, baking soda, granulated sugar, brown sugar, and salt in a bow. Pour in the cooled butter and mix until there are no floury patched. Add the egg and chocolate and mix until just combined. The dough will be very dry–that is normal.
- Using either an ice cream scoop or 1/4 cup measuring cup, combine together and mold slightly flattened balls of cookie dough. Place on a lined baking sheet and put in the refrigerator for a minimum of 2 hours, recommended 24 hours. You can move the “patties” off the baking sheet into a bowl or plate after set to save space.
- Preheat the oven to 400 degrees F. Bake cookies 3 inches apart on a lined cookie sheet for 10 minutes until set and lightly browned on top. Let cool for at least 5 minutes before eating. Pairs perfectly with a glass of milk (or soymilk)
The custard pie and cake trend has exploded in the food side of the internet. I thought I would give it a go as a Thanksgiving dessert. It fits in with all the other pies! This custard pie is insanely easy, quick, hassle free, and straight up delicious. There is an odd, but yummy slick crust on the bottom and as super thin, almost cakey layer on top. It reminds me of a Chinese egg tart (called dan ta or 蛋挞) in taste, but with a completely different kind of crust. I have eaten this both warm and cold (I have also eaten this way too many slices of this pie) and it tastes fantastic in both scenarios. It also pairs perfectly with a scoop of vanilla ice cream, but then again what doesn’t go with ice cream? I almost feel bad about how easy these custard pie things are since they aren’t exactly skinny. It’s holiday time and sweater can always hide a little food belly.
Magic Crust Custard Pie
1/2 stick or 1/4 cup of butter, melted
3/4 cup granulated sugar
1 pinch salt
2 cups milk (any kind*, for example 2%, soy milk, whole ect. I used whole milk this time)
2 tsp vanilla extract
1/2 cup all purpose flour (or a mix of flours)
- Preheat oven to 350 degrees F. Line pie tin with parchment or butter or your choice of nonstick spray
- Add all the ingredients to a blender. Blend for 30 seconds, making sure there are no floury patches.
- Carefully pour into the pie tin and move to the oven. It will be incredibly liquidy and at risk of spilling over at any second. Bake for 45 minutes and take out with equal care. It should have a gelatinous-like wobble. Let cool 5 minutes before eating or, if you want to eat it cold, stick it in the refrigerator for 2 hours to fully cool.
*Note: using whole milk yields a creamier texture while lower fat milks have a more gelatinous custard.
For those of you who have not heard of Paris Baguette 1) I am sorry you have been deprived of it and 2) it is a Korean bakery inspired by European pastries that puts out some of the most delicious sweets available. They have an incredible selection of breads, pastries and desserts that will make you drool. Many of the European style pastries use a incredibly buttery and flaky puff pastry that is as addicting as it is clearly unhealthy. They have locations in California, New Jersey, New York and Pennsylvania. Check to see if you have one near you and go splurge on some deliciousness.
My mother picked up a lovely selection of pastries for my family. The box was full of chocolate bread, a chocolate croissant, a sweet cheese filled puff pastry, the cronut-like croissant doughnut, and of course the Tiramisu Pastry. I first heard of the Tiramisu Pasty on Serious Eats and was in love after reading one heck of a saliva-inducing description of it. I am a dark chocolate fanatic and this pastry is a serious case of dark chocolate. It starts off with a cloud of pure, bitter, cocoa covering a paper thin layer of dark chocolate. Then you taste a sweet bite of a Mascarpone cream filling that only provides a half a centimeter of relief from the intense chocolate. And the base for it all is a buttery, flaky, and moist slab of puff pastry that melds perfectly with the chocolate and sweet cream to create an epic pastry rendition of a slice of Tiramisu. It is absolute perfection.
As for the “Cronut”-like pastry, I haven’t a clue if it is authentic. It tasted fantastic, but reminded me mainly of a doughnut shaped croissant and not a hybrid of both. It had an incredible crispy exterior, however, and an intensely sweet and creamy filling with a hint of lemony flavor that cut through the buttery croissant. Unfortunately the filling may have been placed irregularly because upon biting into the treat it exploded on me. If I were at Paris Baguette I would get this again, but it’s far from perfect.
I would write more about the other treats from Paris Baguette, but the rest of my family ate them–rightly fully so since I greedily claimed the Tiramisu Pastry all for myself. I will post more goods from Paris Baguette next time I indulge in their creations, but for now Au Revoir reader.