Monday, November 24, 2014

Apple Crisp Pie







I think I've never told you before how much I like warm desserts served with ice cream. And if it has a crunchy topping, a fruity filling and if it is an apple pie, it's a perfection. There's something magical about melting ice cream over a warm pie. Don't you agree?? This one's packed with juicy apples, cinnamon and tastes very similar to an apple crisp. If you like apple crisp - you're going to like this pie too. Just don't forget to drizzle the topping with some maple syrup, agave syrup or caramel sauce. I used agave syrup but, I must confess, I prefer caramel sauce. Guilty!

Apple Crisp Pie

Crust:
1 1/4 cup (155g) flour
1 tbsp (15g) sugar
1/2 stick (56g) butter, cold
1/4 tsp salt
3 tbsp ice water

Topping:
3/4 cup (95g) flour
1/4 cup (50g) sugar
1 tsp cinnamon
1/2 tsp salt
1/2 stick (56g) butter, cold

Filling:
625g apples
2 tsp cinnamon
3 tbsp sugar
1 tbsp flour
1 tbsp lemon juice
1 tbsp lemon zest

Maple syrup, Agave syrup, caramel sauce, to serve
Vanilla ice cream, to serve

1) To make the crust, combine together flour, sugar and salt. Cut in the cold butter and mix with your fingertips until crumbs form. Add ice water (add 2 at first, you might not need the third one) and knead just until the dough forms into a ball. Roll out the dough into a circle and press into the bottom of a 18cm greased baking dish. Refrigerate while you prepare the filling and the crumb topping.

2) To make the crumb topping, combine together all the ingredients and mix using your fingertips until crumbly. Place in a refrigerator.

3) To make the filling, peel and cut the apples into thin slices. Add into a large bowl and squeeze in the lemon juice. Add the rest of the ingredients and mix to coat the apples.

4) Add the apples into the pie shell. Press down a little bit. Top with the crumbs.

5) Bake in a 200C (400F) preheated oven for 15 minutes. Reduce the heat to 180C (350F) and continue baking for another 20 minutes.

6) Serve warm with some vanilla ice cream and maple syrup, agave syrup or caramel sauce. I used agave but caramel sauce sounds even better, doesn't it?

Recipe by collecting memories



Thursday, November 20, 2014

Chewy Pumpkin Bars







Before the fall ends, I wanted to share another pumpkin recipe with you. Chewy pumpkin bars! First I wanted to call them "pumpkin blondies", but blondies are more cakey and these bars had more fudgy texture. 
I was actually quite surprised with the results. They came out even more delicious than I expected. Brown butter, honey and cinnamon made it a perfect dessert for fall. If you think you've tried everthing with pumpkin, think again because you definitely have to try these!

Chewy Pumpkin Bars 

56g (1/2 stick) brown butter
100g )1/2 cup) sugar
60g honey
1 egg
1 tsp vanilla extract
½ tsp salt
1/4tsp cinnamon
1 cup (220g) pumpkin puree
125g (1 cup) flour

1) In a small saucepan, add butter and cook until light brown. Do not stir. Watch it carefully so you don't brown it too much. Add sugar, honey and stir to combine. 

2) Once cooled a little, add in the egg. Add vanilla extract, salt, cinnamon.

3) Transfer to a large bowl. Mix in the pumpkin puree and finally mix in the flour.

4) Bake in a 180C (350F) preheated oven for 25 minutes. Cool completely before cutting into bars.

Recipe by collecting memories


Saturday, November 15, 2014

Onion Feta Quiche with Balsamic Reduction







Onion lovers, I have a perfect recipe for you. A mild flavor quiche filled with creamy Feta cheese and sweet onions, and drizzled with tangy balsamic vinegar reduction. Sounds good, right? It's also very light but filling enough. 
I'm always so surprised that so many people don't like onions. I don't imagine any savory dish without them. Seriously, they're my favorite veggie. And this quiche, believe me, is FULL of onions. It's really good by its own, but balsamic reduction makes it irresistible.

Onion Feta Quiche with Balsamic Reduction

Pastry:
125g (1 cup) flour
28g (1/4 stick) butter, cold
1 egg
1 tbsp ice water

Filling:
2 tbsp oil
4 onions (450g), thinly sliced
4 cloves garlic, minced
2 large eggs, lightly beaten
180ml (3/4 cup) milk
100g feta cheese, divided
1 tsp dried herbs
1 tsp salt
1/4 tsp black pepper

Balsamic reduction:
1 cup balsamic vinegar
1 tsp sugar

1) Make the crust: In a bowl, add flour and cut in the butter. Mix with your fingertips until the mixture resembles breadcrumbs. Beat in the egg. Now add 1 tablespoon of cold water and knead. The dough must be soft, elastic but not sticky. You may add more/less water. Roll out the dough and press into the bottom of a greased 18cm baking dish. Refrigerate while you prepare the filling.

2) In a large saucepan, heat 2 tablespoons of oil. Add onions and garlic and cook until softened and lightly caramelized. Remove from heat and let cool. Mix in salt, dried herbs and black pepper.

3) In a bowl, combine together milk and eggs. Set aside.

4) Crumble half of the Feta cheese on top of the dough. Spread onion mixture on top of the cheese and top with remaining crumbled Feta. Pour egg/milk mixture. Do not mix. Bake in a 180C (350F) preheated oven for 35-40 minutes.

5) While it is baking, you can make the balsamic reduction. Add balsamic vinegar and sugar to a small saucepan and bring to boil. Once it starts bubbling, reduce the heat to the lowest and cook, uncovered, until it's reduced by half.

Serve warm drizzled with balsamic vinegar. I actually loved it the next day. I didn't even reheat it and enjoyed it cold.

Recipe by collecting memories


Sunday, November 09, 2014

Apple Caramel Greek Yogurt Crumb Bars







I'm sure you all know what apple cheesecake bars are. They're everywhere on the internet. But have you heard of apple Greek yogurt bars? Nope? Well, here they are! In fact, they're just as delicious as cheesecake bars, they just have less fat and are healthier. Sounds good, right? That means, you can drizzle some more dulce de leche on top, I guess. 
Anyway, this is a MUST-MAKE fall dessert. Seriously. It has everything you crave for a cold evening: buttery oaty crumbs, cinnamon, creamy Greek yogurt filling, soft apples and warm caramel sauce on top of this goodness... Yes, they're as good as they sound. You have no excuse to not make these. 

Apple Caramel Greek Yogurt Crumb Bars 

Base and topping:

90g (1 cup) quick-cooking oats, ground
125g (1 cup) flour
110g (1/2 cup) sugar
145g (1 1/4 stick) butter, room temperature
1 tsp cinnamon
1/2 tsp salt

Filling:
1 large apple (270g), cubed
1 tablespoon sugar
1 tablespoon flour
1 tsp cinnamon
400g Greek yogurt
55g (1/4 cup) sugar
1 egg
30g flour

Caramel sauce:
Dulce de leche
Some milk

Preheat oven to 180C (350F).

1) Make the base & crumbs: mix together oats, flour, cinnamon, sugar and salt. Add butter. Mix using your fingertips until crumbs form. Press 2/3 of the mixture into a 20x20cm (8x8inch) baking dish. Reserve 1/3 for the topping. Bake for approximately 10 minutes or until lightly browned.

2) Make the filling: First, mix apple cubes with 1 tablespoon sugar, 1 tablespoon flour and 1 teaspoon cinnamon and set aside. In another bowl, mix together Greek yogurt, sugar, egg and flour. Pour the mixture over the crust. Sprinkle apples on top (do not press!) and sprinkle crumb topping (don't press as well. It will stick together while baking). 

3) Bake in a 180C (350F) preheated oven for 25-35 minutes or until set. 

4) Make the caramel sauce: Mix a few tablespoons of dulce de leche and a few tablespoons of milk in a small saucepan. Heat and stir to make it smooth. You may add more/less milk according to your preference. I suggest making the sauce just before serving. I like keeping the bars in the fridge and then drizzle with warm caramel sauce. Yum.

Recipe by collecting memories




Thursday, November 06, 2014

Salted Pumpkin Crumb Pie





Pumpkin craziness continues! The possibilities of incorporating pumpkin into every dish are endless. But this time - nothing super surprising. It's actually a ridiculously easy and simple pumpkin pie made using just a few basic ingredients. Personally, I've never made a pumpkin pie with a crumb topping before so this was kind of new to me. The crumbs and the crust are super soft. Although the crumbs have some nice crunch especially around the edges. The filling, of course, is creamy dreamy, and, what I found truly amazing, was the salt added to the crumbs & the crust. Don't try to omit salt here!!
This is not overly sweet but it's sweet enough. I think the flavors are balanced perfectly so I kept it simple but if you like making things a little bit more complicated, drizzling it with some caramel sauce or dusting with some powdered sugar sounds like a good idea...

Salted Pumpkin Crumb Pie

Crust:

125g (1 cup) flour
1/4 tsp salt
50g (1/4 cup) white sugar
56g (1/2 stick) butter, room temperature
1 egg

Crumb topping:
60g (1/2 cup) flour
55g (1/4 cup) white sugar
1/2 tsp salt
56g (1/2 stick) butter, room temperature

Filling:
425g (15oz) pumpkin puree
1 tsp cinnamon
150g (3/4 cup) white sugar
120ml (1/2 cup) milk
2 eggs, lightly beaten

1) Make the crust: In a medium bowl, cream together butter and sugar. Add egg and mix to combine. Add salt & flour and mix just until smooth. Press into a 18cm round baking pan and refrigerate while you make the topping and the filling.

2) To make the crumb topping, mix together flour, sugar and salt. Add butter and using your fingertips, knead to make large crumbs. Refrigerate while you prepare the filling.

3) For the filling, mix together pumpkin puree, cinnamon and sugar. Add eggs and milk. Pour the mixture onto the pie crust and top with crumbs. Do not press.

4) Bake in a 180C/350F preheated oven for 1 hour. Cool before slicing.

Recipe by collecting memories


Sunday, November 02, 2014

Pumpkin Crumb Coffee Cake







It's fall and I haven't been posting any pumpkin recipes. What a shame. So when I realized that, I bought a ton of pumpkin and started experimenting. First, I made my own pumpkin puree as it's much healthier and cheaper than the store-bought one. I accidentally made way too much. It's still in the fridge and I can't manage to use it up. Anyway. One day, I decided to make a coffee cake. Pumpkin coffee cake. To be honest, I'm not a fan of coffee cakes and I usually make it once or twice a year. I mean, I like it, but I will better make brownies, oatmeal bars or apple pie instead of a coffee cake. But, as you know, pumpkin makes magic happen in desserts. So I thought a pumpkin coffee cake would be different. And I was right. This was the moistest coffee cake EVER. I even wasn't sure if I can call this a coffee cake. This is insanely moist. And It keeps moist for days (Well, I guess. This cake was finished in one day). It wasn't too sweet, too spicy, too dry, too moist. It had a perfect texture and a sweet, crunchy crumb topping. What else could you want??

Pumpkin Crumb Coffee Cake

Cake:
250g (2 cups) flour
2 tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
225g (1 cup) white sugar
84g (3/4 stick) butter, softened
2 eggs
425g (15 ounces) pumpkin puree

Crumb topping:
56g (1/2 stick) butter, cold
70g (1/4 cup + 1 tbsp) white sugar
1 tsp cinnamon
93g (3/4 cup) flour

1) Preheat oven to 180C (350F). Grease a 20x20cm (8x8inch) metal baking dish or prepare a silicone baking dish. 

2) In a small bowl, combine together flour, baking powder, cinnamon, salt and ginger. 

3) In a large bowl, beat butter with sugar until light and fluffy. Add eggs and beat to incorporate. Add pumpkin puree and mix to combine. 

4) Add the dry ingredients into the wet mixture and mix with a metal spoon just until smooth. Pour the batter into the baking dish. 

5) Make the crumb topping: combine all the ingredients and mix with your fingertips until crumbly. Sprinkle onto the batter. Don't press.

6) Bake for 40-45 minutes. Cool at least 1 hour before slicing. 

Recipe by collecting memories


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