This moist and fruity cake is a great way to get kids to eat fruit, you may have trouble stopping them!
A healthy, homemade apple ketchup that is sugar free, very flavorful and can be used in and on so many dishes. Everyone's favorite condiment just got a flavor boost for a ketchup that is a little different.
I love anything apple-cinnamon flavored and with a touch of vanilla ice cream. Apple Cake is heavenly! I actually like to bake, but I am all for the simpler recipes. After all, I am in it for the baked goods at the end!
Apple butter is the in-between of jam and compote, and is the perfect spiced fall spread for toast, pancakes, or anything you set your mind to.
Bustrengo torta is a delightful rustic polenta cake made with simple ingredients; it's dense, moist, and packed with citrus and fruit.
When life hands us lemons, we make lemonade...pie cookies. Bite into a sweet surprise!
This delightful caramel apple cheesecake salad combines various ingredients to create a light and creamy treat. At the center are cream
This homemade caramel recipe is so easy to make, using just a few ingredients that you probably already have on hand!
You can't miss trying burek when in the Balkans - and you'll fall in love. So, here is an easy to make Croatian burek recipe.
Chicken with Roasted Fennel and Apple Brandy Cream Sauce is an easy weeknight dinner that's a total showstopper! Perfect for those days when you're in a complete dinner rut!
You'd never guess that these tasty apple cinnamon cookies were made with high-fiber chickpeas!
Cristina from La Cucina di Cristina is hosting both edition of Weekend Herb Blogging and this week I've added a bit to spice to my recipe in the form of Cinnamon. One of those perfect food marriages has to be between cinnamon and apple - whether it comes in the form of an apple pie or an apple crumble. I thought I'd make a third way - part apple crumble, part buttery cake. Cinnamon Apple Crumble Cake [Makes 1] Cake 250 grams plain flour 1 teaspoon baking powder 125 grams caster sugar 150 grams butter, melted and cooled 2 eggs, lightly whisked ¼ cup milk, approx 3 cooking apples, peeled, cored, quartered, sliced ground cinnamon, to taste Crumble Topping 100 grams rolled oats 50 grams brown sugar 50 grams melted butter, cooled 50 grams blanched almonds, roughly chopped Make the crumble topping: Place the rolled oats, brown sugar and chopped nuts into a bowl - give it a good stir to distribute the sugar, then pour in the melted butter. Stir until it starts to stick together. Prepare the apples: Place the sliced apples in a bowl and sprinkle generously with ground cinnamon (to taste) and a teaspoon of icing sugar. Stir to ensure the slices are well covered and then let it sit while you make the cake batter. Make the batter: Sift the flour, baking powder and caster sugar into a bowl. Drizzle in the cooled butter and stir briefly. Whisk the eggs with the milk and add to the bowl. Stir until it forms a smooth batter. If it feels a little stiff, add a little more milk so that it reaches a scoopable consistency. Assemble: Pour the batter into a lined cake tin (I used a 10x28cm loaf tin) - lightly smooth out the surface before scattering over with the prepared apples. There's no need to press in the apples. Sprinkle the crumble topping evenly over the apples. Bake in a preheated 170°C oven for about 45 minutes or until golden and cooked through. Let it stand for a few minutes before turning out onto wire rack to cool.
This is our ultimate apple crumble recipe, plus tips for perfecting it, every time. Using just four store cupboard ingredients and it's ready in an hour.
Moist apple spiced cake that hides a molten salted caramel interior. It's like fall on a plate, but better, because anything with salted caramel and apples is ten times better.
Apple and Cardamom Babka
Apple and Yoghurt Cake cookalmostanything.blogspot.com/2013/04/apple-and-yoghurt...
Everything you wanted to know about French food but were afraid to ask.
Could anything be more comforting than an apple pie? We sure don't think so.
Fall Spiced Apple Chutney (Vegan, Gluten-free, Soy-free)
Who doesn’t love coleslaw? It’s crunchy, it’s creamy, it’s slightly sweet, and it goes with just about anything, plus it always has me heading back and heaping another generous scoop onto my plate (no
Classic Russian Yeast Rolls aka bulochki filled with delicious homemade apple butter.
Being the Traveling Wilbury’s that we are when it comes to the holidays, we never really have to be in charge of main dishes or hosting anything at all. That means that we are always bringing side dishes, appetizers, or desserts. But on the down side, we are always traveling between both families. Since I
The most delicious invention since poffertjes are these aebleskiver. Also called ebleskiver or ebleskiver
These little Russian pastries are made with yeast dough and filled with almost anything, sweet or savory. My favorites are cabbage, cooked shredded beef, mushrooms with rice, apples, farmer's cheese. The sweet ones are served at tea time, and the savory piroshki go with a soup. You eat one as you would eat bread, or break it in halves and spoon a little soup in it. Then eat it anyway. My grandma used to make them every weekend. She would get up at 4am, start the dough and make the filling. By the time I (4-6 years old I was when I lived at grandma's) was up, everything was ready, and I would have way too much fun "helping" in the kitchen, play with the dough, decorate the tops of piroshki with funny dough shapes, create braided, knotted and twisted buns out of the leftover dough, and may be even assemble a couple of wierd-shaped piroshki myself. I make them average once a year, and every time I wonder why I don't do it more often. They are a lot of fun to make, and they require simplest ingredients. Perfect picnic food, by the way. Well, I don't have a large family to feed, and you cannot make just two. They keep for about a week in a plastic bag (or, grandma's way, in a covered enamelled pot), but I always make more than we can eat anyway. I apologise for the picture quality, I was making pirishki and taking pictures with my well-floured left hand at the same time. Cabbage Piroshki makes 16 For the dough: 2 cups bread flour + more for dusting 1 tsp dry yeast 1 Tbsp sugar 1/2 tsp salt 1 whole egg + 1 egg yolk (save the white for the egg wash) 1 cup warm water For the filling: 1 small white cabbage, stem removed, finely chopped 3 hard-boiled eggs, finely chopped salt pepper Egg wash: 1 egg white 1 Tbsp cold water Make the dough: In a large bowl mix the flour, yeast, salt and sugar. Make a well in the center, break in the eggs. Mix with a fork, incorporating flour from the sides. Add water in small portions, keep mixing, add more water or flour to make soft pliable dough. With floured hands, start kneading, folding the dough over itself. Knead for about 5 minutes, or until the dough is smooth and doesn't stick to your hands. Form the dough into a ball on the bottom of the bowl, cover with plastic wrap, put in a warm draught-free place to rise. When the dough doubles in size (in about an hour or two, depending on your conditions), fold it a few more times, knocking the air out of it, and let rise and double in size again. Make the filling: Pour 1 inch of water into a deep sautee pan. Add chopped cabbage. Bring to a boil over medium heat, season with salt and pepper, reduce the heat to low, simmer, stirring ocasionally, until the cabbage is tender, about 20 minutes. Drain, let cool, fold in chopped eggs, adjust the seasoning. Assemble and bake the piroshki: Preheat the oven to 375 degrees. Oil a baking sheet and dust lightly with flour. Flour your hands. Place the dough on a floured surface, cut in half. Cover one half with plastic wrap, work with the other. Roll out the dough onto a log shape. Cut into 8 pieces. Touch each piece's cut surfaces to the floured surface to prevent sticking. Roll out a piece of dough to a circle with a rolling pin, then stretch it a little more with your hands. Place 1 heaping tablespoon of filling in the center. Fold and pinch the sides together. Place the piroshok seam-side down on the baking sheet. Space the piroshki evenly, allow some room (1/2 inch or so) to expand. Repeat with the rest of the dough and filling. Let the piroshki rest in a warm kitchen for 15-20 minutes. Make the egg wash by whisking together egg white and water. Brush the tops of the piroshki, and in the oven they go. Bake for about 20 minutes, or until the tops are golden. Serve warm or at room temperature. If you made too many, as I did, keep them in a closed plastic bag, and if they start to dry out anyway, wrap them in a paper towel, spray with a little water, and microwave for about 20 seconds. And the market update: It's definitely a fall market, going into winter now. Smallish. Rainy. The figs are out. Chanterelle mushrooms still smell good, but they are seriously overgrown. And it's the last of the heirloom tomatoes. Give me the summer back!
A basic flapjack recipe. Add to it anything you like: grated apple and cinnamon, mixed seeds, sultanas, raisins, cranberries, etc. You could drizzle melted chocolate over the top, once it's cooled.
Bustrengo torta is a delightful rustic polenta cake made with simple ingredients; it's dense, moist, and packed with citrus and fruit.
Apple and Cardamom Babka
Your taste buds have been begging for this low carb sauce, and you didn’t even know it! It’s creamy with warming spices, and loves anything you pair it with – especially these cinnamon apples!
Who doesn’t love coleslaw? It’s crunchy, it’s creamy, it’s slightly sweet, and it goes with just about anything, plus it always has me heading back and heaping another generous scoop onto my plate (no
Who doesn’t love coleslaw? It’s crunchy, it’s creamy, it’s slightly sweet, and it goes with just about anything, plus it always has me heading back and heaping another generous scoop onto my plate (no
