Saturday, April 30, 2011

Russian Apple Pie-Cake

Mmmmmmmmmmmmmm...


this pie...or cake... is DELISH! (I say pie/cake simply because although it is called a pie it is very much cake-like in texture and consistency)

The minute you take one look at it, you just know it's going to taste good.



And my oh my does this pie taste good.


The green of the Granny Smiths seemed to compliment the springy green grass growing outside quite well. This made me smile.

Along with the ease with which the pie/cake came out of the pan. Double smiles!



A flaky, crispy, sugary top combines with a moist, apple studded inside to create the perfect midday snack...evening dessert...or an excellent start to the morning.

Since having a slice of double chocolate cake and cookies for breakfast one day last week, nothing seems impossible anymore ;)

Russian Apple Pie
adapted from Irina's Photography

For 8 inch round baking pan, you will need:
1 cup of sugar,
1 cup of all purpose flour,
3 large eggs,
1 teaspoon of baking powder,
1 tablespoon of vanilla,
3 large granny smith apples,
1 cup of walnut pieces (I did not include)

Put in a big bowl eggs, sugar, and vanilla. Mix with hand mixer until the mixture becomes foamy and pale yellow. Sugar should be almost dissolved.

Add the flour and baking powder. Mix it again until the batter is smooth.

Wash the apples, cut them into big chunks removing apple hearts. I cut the apple into teeny pieces, just because I prefer smaller bits of apple throughout.

Place the apple chunks in the batter, add walnuts pieces (optional), and mix the mixture with spoon or silicon spatula until all apples are covered with the batter.

Grease baking pan and sprinkle with flour. Bake it in the oven at 375 degrees Fahrenheit for 40 minutes.

Dig in!

Thursday, April 14, 2011

Dough Ball Chocolate Chip Cookies


CHOCOLATE CHIP COOKIES.

YUMMY YUMMY CHOCOLATE CHIP COOKIES.



BEAUTIFULLY ROUND CHOCOLATE CHIP COOKIES.

Now go and make them yourself.




Chocolate Chip Cookie Dough Balls
Recipe by The Chic Life

Ingredients
:
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 cup brown sugar
  • 3/4 stick butter, softened/room-temp
  • 1 tbsp sugar
  • 1 egg (or flaxseed-egg)
  • 1/2 tsp vanilla
  • 1/2 cup semi-sweet chocolate chips
Directions:
  1. Pre-heat oven to 350 degrees F. Prepare baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda.
  3. In a medium bowl, mix sugars and butter till creamy. (I used a handheld mixer, but you could probably just use a whisk). Add egg and vanilla and mix till combined.
  4. Mix wet into the dry. Note: it will appear there is not enough liquid for the amount of dry ingredients, but continue mixing. It will form into a dough, it will just be a firm dough. See tips above for combining. Careful to not overmix.
  5. Gently fold chocolate chips into the dough, without overmixing.
  6. Refrigerate dough for at least 20 minutes before using a small sorbet scoop to scoop out dough into small mounds. Roll each mound into a ball and spread evenly on a baking sheet, leaving roughly 2-3 inches between each ball.
  7. Bake balls for 10-14 minutes, depending on how set you want your centers. If you use egg, and you’re paranoid like me, you can use a meat thermometer to ensure the centers of the balls are at least 160 degrees F, which many web sites say is the safe temp to eat eggs.
  8. Let your dough balls rest on the baking sheet to cool at least 5-10 minutes.
  9. Enjoy!


Thursday, April 7, 2011

Cranberry Orange Muffins

These muffins are the perfect combination of orange and cranberry. They're sweet but not too sweet. We made most of the recipe in a mini muffin pan which made them even more fun to eat.


Cranberry Orange Muffins
Make 12 standard muffins or a whole bunch of mini muffins


Ingredients

1 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tbsp flax seed ground
1/2 teaspoon salt
1 egg
1 cup sugar (slightly less)
1 teaspoon finely grated orange zest
1/4 cup oil
1 1/4 cups sour cream
3/4 cup dried cranberries
juice of half an orange

Directions
To make the muffins: Preheat the oven 350 degrees. Grease a muffin pan; set aside.
Combine the flour, baking powder, and salt in a medium bowl; set aside.
In a large bowl, whisk the egg until combined, about 20 seconds. Add the sugar and whisk until the mixture is thick and thoroughly combined. Stir int he orange zest until evenly distributed. Slowly whisk the butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.
Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the cranberries and continue folding the mixture until the berries are evenly distributed (do not over-mix).
Evenly divide the batter in between the cups of the muffin pan (about 2 1/2 tablespoons of batter per cup). Bake for 20-23 minutes, or until light golden brown in color, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool.



Monday, April 4, 2011

Meyer Lemon Curd Tartlettes

I love making tarts, especially tarlettes. They're so cute! This one is made with a ridiculously easy graham cracker crust and a lower-fat meyer lemon curd.


These are kind of perfect.


Meyer Lemon Curd
Adapted from The Pastry Affair
Yields 1 1/2 cups
1/2 cup sugar
Zest from 2 meyer lemons (regular lemons will also work)
2 large eggs
1/2 cup freshly squeezed meyer lemon juice
1 tablespoon unsalted butter, cut into 1 inch piece, softened
In a double boiler, combine the sugar and lemon zest. Mix together with your fingers until fragrant. Whisk in the eggs and lemon juice.
Whisking constantly, cook the mixture until it thickens (you should be able to make tracks in the mixture with your whisk). Strain the mixture into a food processor or blender to get rid of the zest. Allow the cream to sit for a few minutes before adding the butter. Blend on high speed until absolutely smooth.
Once blended, let the curd chill in the refrigerator for about half an hour before using. Store in an airtight container in the refrigerator.
Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons soy milk
  • 2 tablespoons brown sugar


  • Directions:
  • Mix together all ingredients in a food processor.
  • Use your fingers or the back of a spoon to press the mixture evenly into the bottom of mini tart pans.


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