1. Chop your apples and place in skillet with the 2 tablespoons of water. Place lid and allow to simmer on a medium low for 5 mins.
2. Add the butter, cinnamon, and maple syrup to the skillet and place the lid on the skillet and allow to simmer for an additional 5 minutes or until soft. Throw in some granola while hot and toss around (optional)
Great custard recipe for filling pastries or donuts or eating as is with some fresh fruit!
What You Need:
4 egg yolks
1 2/3 cups of whole milk
2 teaspoons of vanilla extract
1/4 teaspoon of salt
1/4 cup of corn starch
2 tablespoons of unsalted butter
1/2 cup of sugar
1. In medium mixing bowl whisk together the corn starch, salt, and sugar. Next add the egg yolks until well combined into a beautiful yellow color. Set aside.
2. In a small/medium pot add the milk and vanilla extract. Place on stove on a low/medium heat watching intently. When the sides begin to slightly bubble (not boiling) remove from the heat and slowly add to the batter. (Careful not to add quickly to the batter otherwise it could cook the egg yolks).
3. Transfer back to pot and heat on medium/low heat. Continuously whisk the batter in the pot until it begins to thicken into a custard consistency. (a few minutes).
4. Once thickened, remove from the heat and add the 2 tablespoons of butter immediately. Mix well. Cover with plastic wrap, and place in refrigerator until ready to serve.
Custard With Puff Pastry
Servings: one puff pastry box will make 8 pastries.
Cut puff pastry into 8 squares folding in half (brushing egg wash on the inside and out) baking at 400 for 20 mins. Cut pastry open and insert custard and fresh strawberries. Top with powdered sugar! So yummy!
This pie crust is flaky and delicious! Perfect for all sorts of galette baking!
Servings: Makes 2 pie crusts
What You Need:
2 1/2 cups all purpose flour
1 cup (2 sticks) of unsalted cold butter chopped
1 teaspoon salt
1 teaspoon of sugar
1/2 cup of ice cold water
1. Add the flour, salt, sugar, and butter into a medium/large bowl and mix until crumbly like texture (I like and prefer to use my hands). The other option is to use a food processor and pulse until butter is broken up and no more large chunks remain.
2, Next add the cold water to batter and combine together until one large dough ball.
3. Divide dough in half. Freeze one half for another time and place other dough ball in the fridge until ready to bake.
4. When ready to bake line a cookie sheet with parchment paper. Roll out dough into a circle but be sure to not make it too thin. Fill galette with filling and then fold the edges. Brush the edges with egg white. Bake at 375 for 40-45 minutes.
That’s it! Now you can get creative with your fillings!
Apple Or Peach Filling Recommendation:
Slice 4 medium apples or peaches unpeeled or peeled and toss in a bowl with 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, and a pinch of salt. Once mixed well place filling in prepared dough, topping off the apples or peaches with 1 tablespoon of chopped butter.
A great way to start Fall. Full of flavor and so yummy! Enjoy!
Servings: 10-15 large waffles or 20 to 25 small waffles
What You Need:
3 large eggs
1 1/3 cup of milk
1/4 cup pure maple syrup (the real stuff)
3 tablespoons of unsalted melted butter
1 cup of canned pumpkin NOT THE WHOLE CAN (save the remaining pumpkin for a different treat)
2 cups of all purpose flour
1/4 cup packed of light brown sugar
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt or “a pinch”
2 teaspoons of pumpkin spice seasoning
1 teaspoon of cinnamon
1. In one large bowl mix together your dry ingredients. In another medium/large bowl mix together your wet ingredients.
2. Add the wet ingredients to the bowl of dry ingredients.
3. Heat up your waffle iron to a high setting and cook as directed to your waffle maker. ***Since these are made with pumpkin they can have a difficult time getting to that crisp texture but I have a tip below!***
serve these with whipped cream and a cinnamon apple recipe!
Waffle Making Tips:
• a good indicator that your waffle is complete is little steam or no more steam is present.
• waffle maker didn’t make them crisp the way you like it? No problem. Once waffles are complete pop them into your oven or toaster oven at 250 and bake them for a bit. Delish! (Toaster worker too if you made them enough)
• would definitely recommend freezing. Store in a freezer safe bag using parchment paper to separate the waffles. If you know you’re going to be freezing while making then definitely don’t aim for waffle perfection. Cook them a little soft so when they are reheated they are perfect! A yummy quick breakfast!
3 1/2 cups of all purpose flour plus more for dusting
4 tablespoons of salted or unsalted butter at room temperature
1 cup of warm milk￼
3 large eggs
1/2 teaspoon of salt
2 tablespoons of light or dark brown sugar
1 packet of active dry yeast
What You Need For The Cinnamon Filling:
1 cup of brown sugar
1 tablespoon of cinnamon
6 tablespoons of butter softened
Or Substitute cinnamon filling for Nutella
Warning: using Nutella does get messy but trust me, it’s worth it.
1. In a medium/large mixing bowl mix the 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy.
2. Add 3 ½ cups flour, salt, eggs, and butter. Mix until the flour is completely incorporated, adding a little extra flour if necessary. (I knead by hand for a good 10 mins and it works fine.)
3. Cover the bowl and let sit at room temperature for 1 hour.
4. In the meantime prepare your filling. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.
5. Once dough is ready on a floured surface roll the dough out into a large rectangle, adding flour as needed. Spread the dough with 5 tablespoons softened butter and sprinkle with cinnamon sugar mixture.
6. Fold the dough in half. Cut into 12-14 strips. Twisting each strip into a loose imperfect knot. Placing each knot onto a cookie sheet pan lined with parchment paper.
7. Bake at 375 until a little golden on the top. Eat as is or with your favorite homemade icing.
3 tablespoons of melted unsalted butter plus extra for coating skillet
1. Add the milk, eggs, water, vanilla extract, sugar, melted butter, and flour to the blender and blend for 10 seconds. (An extra pulse or 2 if there’s still a little flour stuck to the sides)
2. Set in refrigerator for 1 hour.
3. On a low medium heat, butter the pan and pour about 1/4 cup of batter onto the pan and swirl it to evenly coat the bottom. When the edges begin to curl flip it over and allow the other side to cook (about 10 seconds).
4. Fill with desires fillings, fold, and top with powdered sugar or whip cream.
Spring time calls for lemon bars! The perfect tart, sweet treat to enjoy in some beautiful weather! This is also a great recipe to make with your little ones! Especially when pressing the dough!
Let’s get started!
What You Need:
For The Crust:
8 tablespoons of unsalted butter softened
1/2 cup of white sugar
2 cups of flour
A pinch of salt
For The Filling:
3 cups of white sugar
2 grated lemons for lemon zest
1 cup of fresh lemon juice
1 cup of flour
Powdered sugar for dusting
Preheat the oven to 350.
For the crust, mix together the butter and sugar with an electric mixer until combined. Then add the flour and salt. Mix well, don’t be afraid to get your hands dirty.
Once all combined flatten the dough into a 9 by 13 glass baking dish.
Bake the crust for 20 to 25 minutes, until lightly browned. While crust is baking prepare your filling.
For the filling, mix together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over hot crust and bake for 35 to 40 minutes, until the filling is set and not wobbly. Let cool to room temperature. Then chill in the fridge for an hour.
Dust with powdered sugar and cut into squares. Enjoy!
Tip: place lemon bars in freezer for 30 mins and once removed will be easier to cut squares!