Personal Mini Maple Syrup Apple Crumbles

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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.

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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.

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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

Ingredients:

Crumble:
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
Filling:
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

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Grease 4 ramekins on sides and bottom with butter.
  2. 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
  3. In a large bowl chuck in your apple chunks, maple syrup, cinnamon, vanilla, and cornstarch. Toss together.
  4. Distribute apple filling in the 4 buttered ramekins. Top with the crumble.
  5. 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)
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Personal Mini Maple Syrup Apple Crumbles

Chocolate Chip Cookies

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)

Ingredients:

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 

1 egg 

7 oz (200g) bittersweet or semi-sweet chocolate chips (any chocolate will do as long as it’s not milk chocolate)

Steps:

  1. 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.
  2. 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.
  3. 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.
  4. 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)
Chocolate Chip Cookies

Magic Crust Custard Pie

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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

Ingredients;

1/2 stick or 1/4 cup of butter, melted
4 eggs
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)

Directions

  1. Preheat oven to 350 degrees F. Line pie tin with parchment or butter or your choice of nonstick spray
  2. Add all the ingredients to a blender. Blend for 30 seconds, making sure there are no floury patches.
  3. 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.

Magic Crust Custard Pie

I Made Bread- French Baguette

Yes that title is correct: I, an amateur chef and blogger, boldly attempted to make bread, namely a baguette, and it turned out–to my surprise–pretty good. In matter of fact it made me realize that we (mostly me) are grossly overcharged for that bread at a well known-but-shall-not-be-named cafe (hint: it has the word “Bread” in its name). Heck this baguette only required four ingredients, one of which being WATER! Not even lukewarm water, just room temperature tap water.

While it was not the super amazing stuff you can find in one of those uber cool bakeries, it more than sufficed my carbohydrate craving and had all the necessary characteristics I look for in a piece of bread: chewy, crusty, and addicting. I tried it plain and with a touch a jam, but I am sure it can be perfect for any use. It is the perfect meatball marinara baguette-ish bread and is definitely a saved recipe in my book.

Speaking of which, I discovered this recipe through the YouTube mastermind Chef John of foodwishes. If you do not know who he is, you are missing out on the sassiest and most amazing man of all the food-web. The link to the recipe is here, but I will summarize for you:

1. Mix 1/4 teaspoon yeast with 1 and 1/2 cup water, 1 and 3/4 teaspoon salt, and 18 oz flour until it is a moist, sticky mass.

2. Leave in a warm, dry, place to proof for 12-14 hours

3.  Cover the baking sheet with parchment paper and cornmeal (I did not have or use this and the baguette turned out nicely, but I highly recommend it for a even better product).Punch down dough, on a floured work surface, and shape into a rough rectangle. Divide into four pieces. Roll up each piece and shape into a baguette the size of your baking sheet. Let proof for an additional 1 to 1 and 1/2 hours until doubled in size.

4.. Place a pan or dish with water on the bottom rack of the oven and preheat to 550 degrees Celsius and prepare a spray bottle filled with water.

5. Place baguettes on baking sheet (s), with two per baking sheet. When the oven is done preheating either cut or slice slashes on the tops of the baguettes approximately two inches apart. Spray with water and place in the oven

6. Spay the baguettes with water after 5 minutes and then 10 minutes. Take out after 15 minutes or when a golden brown color and let cool fully. Enjoy!

I Made Bread- French Baguette