Tag Archives: dessert

Maple-Pumpkin-Cheese cake-Pie

15 Nov

Mmmm Hmm! Everyone seemed to really like this. It’s the best of all worlds…kind of cheese-cake, kind of pie, kind of pumpkin, kind of maple syrup… In total, its warm and happy and sure to put a smile on your face for next Thursday. Or today. Whatever you chose.

You’ll need:

  • 1 1/2 cups pumpkin
  • 200g cream cheese
  • 1/2 cup brown sugar
  • 1 T pumpkin pie spice
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 pie crust

For THE SAUCE, use this delicious delicacy.

Directions:

  1. Make your pie crust, or prepare a 9″ pie pan with cooking spray, and preheat oven to 350*F
  2. In a blender, food processor, or with your wonderful own wonderful strength, mix together pumpkin, brown sugar, and eggs until smooth.
  3. Cut up your cream cheese into small cubes, and mix it thoroughly into your batter.
  4. Add all remaining ingredients.
  5. Bake in a preheated over for about 30-45 minutes.

Serve, and Enjoy!

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Salted Carmel Whipped Cream

20 Oct

It’s a hit, and perhaps sounds a bit weird, but you are bound to Love it.

You’ll need…

For the Caramel Sauce you’ll need:

  • 3 T  butter (salted or unsalted), cubed
  • 1/2  c sugar
  • 1/4 c heavy cream
  • 1 t vanilla (optional)

For the whipped cream, you’ll need:

  • 4 tablespoons of the caramel you’ve mad above
  • 1/2 teaspoon of salt
  • 1 cup heavy cream

Directions:

  1. I highly recommend that you have all your ingredients for the caramel measured and at your side for this caramel sauce. Go do that right now. Then find a pan, and put it on your stove. Take a deep breath. If you’re nervous about this whole process, you can make it easier for yourself by adding several tablespoons of water to the sugar, I won’t judge you, but your caramel might not taste AS creamy-spectacular.
  2. Place sugar in a pan over high heat, and stir constantly with a wooden spoon or a whisk. At one point the sugar will begin to melt, be sure to be stirring the sugar into itself so that the melting is dispersed. You can have some awkward hard chunks of un-melted sugar in your caramel otherwise. Then it will begin to get brown like caramel. This is good. When all the sugar pieces have dissolved, add the butter, FAST.
  3. WATCH OUT IT BUBBLES! Enjoy feeling like a mad chemist for a moment. Continue to stir. The bubbles will subdue.
  4. Turn that heat off, or at least keep it very low.
  5. Once the butter has melted, pour in the cream, and like always keep whisking or stirring or whatever it is that you do best. Dance a little perhaps? Just groove.
  6. Heat, off. For real this time. Don’t try eating it like me. Learn from my lesson and wait 10 minutes, then try it. Oh, I almost forgot, if you want to add that vanilla, now’s the time. Stir it in there. Delicious.

Now for the whipped cream:

  1. Place everything except the caramel in a food processor, mixer, or in a bowl and get some handheld blades, or be really keen and prepare yourself for a good old arm workout- grab a whisk.
  2. Whisk that cream until it’s whipped.
  3. Add the carmel, and whip some more. Add more caramel if you like, or more salt if you like.
  4. Enjoy!

Try it with the pies too…mmmmm!

Apple-Cinamon Galette & Salted Caramel Whipped Cream

20 Oct

You may not know, dear American readers, that here in Canada, Thanksgiving is celebrated on the first Monday of October? So, perhaps all these Thanksgiving-themed recipes are coming at you much earlier than expected, but they will fit the season in any case! I made three pies/galettes for a thanksgiving potluck at my darling friend Nathan’s home. A true hit they were.

You’ll need:

  • Galette crust
    For the Dough you’ll need:

    • 2 cups of flour
    • 1/3 cup cream cheese
    • 2/3 cup of butter
    • 2 T milk or water
    • 2 t baking powder
    • 1 t salt
    • 1 t honey
    • Additional flour for sprinkling
  • 4 apples
  • 3 T butter
  • 1/4 cup of brown sugar
  • 1 T cinamon
  • 1 T flour

Directions:

For the dough:

  1. Preheat oven to 350*F
  2. Place flour, salt, and baking powder in a bowl.
  3. Cut butter and cream cheese into small cubes and place them in the bowl.
  4. Mix well with a hook attachment to a mixer or simply with your hands.
  5. Add milk and honey and continue until you’ve formed a dough
  6. Spread flour on a cutting board and on rolling pin. Roll out dough until its around 10-12″ wide
  7. Use a big ol’ plate as a stencil for your crust
  8. Place it on a baking pan

For the apples-insides:

  1. Cut apples into thin slices
  2. In a pan, melt butter and add cinamon and brown sugar
  3. Add sliced apples and allow them to become drenched in butter mixture. Once they become fragrant and are soft, they are finished.
  4. Carefully scoop the apples and place them in the center of the dough
  5. Carefully fold the sides of the galette onto itself:
  6. Add flour to remaining sauce to allow it to thicken
    and pour it all over your galette’s insides
  7. If you have extra dough, consider making it into fun shapes like leaves for autumn!

    Cut out shapes

    put stem on top of leaf

    Flip over and press over stem, then detail with knife

  8. Marvel at your unbaked galette
  9. 9. Place in an oven for about 2o minutes until golden:

And Enjoy!

Slice me!

Don’t forget to check out the Pumpkin-Maple Pie, Salted Caramel Whipped Cream, or Fool-proof Pie Crust Tutorial !

Crème Brûlée the Quick Way

20 Mar

In many  crème brûlée recipes, they A. don’t put in fun accents and B. follow a long and unnecessary series of steps in which they simmer the cream and egg yolks, strain them through a sieve, accidenty cook the eggs while trying to make a custard, it gets messy.

So I decided that I’d skip that part. As far as I’m can tell, my crème brûlée tastes just as great as other types I’ve tried in restaurants. Why spend the time, clean the pot, and sieve? Try this recipe. It’s easier.

I felt like Amalie by the end, and got to crack the top and feel happy by simple pleasures. P.S. if you’ve never seen the movie Amalie, watch it.

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