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Apple Rings with Cinnamon Cream Syrup for Dipping: Not-Your-Mama’s Apple Dessert Recipe

October 10, 2011 in Desserts

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This is Not-Your-Mama’s apple dessert. Not even close. This is a sweet dessert version of onion rings. Sweet. Crispy. Dipped in a cinnamon cream “ketchup.” These are not just good, they are OhMyGosh Amaaaazing.

THIS JUST IN: These decadent sweet rings just won a contest at Better Recipes in their apple dessert category! The folks at BR tested and photographed our recipe and chose it as their winner! Check out their post!

How does my brain think of these things?

Let me explain.

I love crave worship daydream about onion rings. They are one of my very most favorite guilty pleasures. In fact, when choosing a burger joint, I always choose the one with the best onion rings. Burgers are burgers, but onions rings, well . . . they are a culinary wonder. When apples are in full delicious seasonal glory, I love making these rings that were inspired by one of my late-night onion ring cravings.

If you own a set of varying size biscuit cutters use them  to make these rings by cutting  the apple slices into rings of different shapes.  If you don’t, just core the peeled apples and then slice them into thin, flat circles.

Make sure you peel the apples first before starting, because the batter won’t stick to the apple peel. Then dip and fry. You must watch closely, so the rings don’t cook too quickly, but really, that’s the only tricky part.

Drizzle with your favorite syrup or warm caramel sauce. A Meatless Monday fall treat!

Then, just sit back and wait for the Oooohs and Aaaahs.

Happy Apple Season, Everyone!

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Paper Bag Apple Pie Recipe – Easy Enough for Kids to Make (Using a Paper Bag and a Surprise Ingredient!)

October 7, 2011 in Desserts

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Easy and Foolproof: The Ultimate Apple Pie

Where did that “Easy As Apple Pie” saying come from anyway? It must have been started by someone who never actually made an apple pie. I have always found the iconic All-American apple pie to be deceptively difficult to make. Crusts can be tough or bland (please  try our foolproof crust recipe and your life will be forever changed!)  Filling can be dry or runny, bland or sickeningly sweet. Apples too hard or too mushy. Trust me – I have made all of these mistakes and more, and lots of bad apple pies - until now!

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The Perfect Bite of The Perfect Apple Pie

This filling is made by shaking the apples with a flour and sugar mixture and is absolutely idiot-proof. I invited a group of teen girls (ages 12 and 13) over to prove this pie could be made by anyone who had only mastered one cooking technique: microwave re-heating. The pies were perfect! Perfect crust! Perfect apples! Perfect filling!

You can’t possibly go wrong with this filling method, because only a thin coating of the flour mixture sticks to the slices when you shake them in the bag. Just use the coated slices and toss out the bag with the excess flour mixture and you will never have a dry, gummy filling again! I used the basic approach of Cook’s Illustrated – with one exception. The recipe called for lemon juice, but I was out. So, I substituted apple cider vinegar ( Hey! this is an apple pie, after all) and the acidity was perfect!

Do yourself and your loved ones a favor and try this pie. It is now the apple of my eye!

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Easy Candy Apple Tart Recipe – Four Ingredients and a Trip Back to Childhood in Just One Bite

September 19, 2011 in Desserts

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Classic Candy Apple Flavor in an easy Tart recipe

As a kid, I looked forward every fall to those crunchy, sticky chewy bright red candy apples. You know the kind – with that stick-to-your-teeth coating that you have to pry off of your teeth.

So, I saw an easy apple tart recipe a few days ago in a magazine using apple jelly brushed on top as a glaze. I thought of that shiny, cinnamon-y glaze that is on candy apples.

I decided to try and infuse the apple jelly with those cinnamon red-hot candies we ate as kids for that spicy sweet-hot candy apple flavor. This works like a charm! The red hot candies give the apple jelly that classic flavor and as a bonus, they add a rosy color to the tart as a beautiful finish.

If you use a purchased pie crust, this tart only has FOUR ingredients. Yes, you read that right: FOUR ingredients. Of course, by all means use your favorite home made pie crust for an even yummier result. Or, come back here in a few days when I post my completely foolproof Never Fail Pie Crust that even kids can make. Really.

Either way, this tart is an easy riff on apple tarts. I recommend you make one every single week this fall. Then,  just stand back and wait for the rave reviews when your house smells all cinnamon-y and this stunning dessert comes out of the oven.

Happy Fall, everyone!

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Another view of this four ingredient Candy Apple Tart

– posted by Donna

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Win/Win Comforting Sugar-Free Pan-Roasted Apples – A 20 Minute Healthy Dessert Recipe

January 25, 2011 in Desserts, Gluten Free, Healthy Fare, Vegan Recipes

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Some foods feed your soul as well as your belly. Case in point: baked apples.

There is something about the smell and taste of baked apples that give you that “AAaaaahhhh” feeling. Love! Comfort! Joy! Baked apples!

This time of year, there is another reason I eat apples: weight loss. New research out there says ”An apple a Day Keeps the Doctor AND THE POUNDS Away.” You just can’t beat low in carbs, high in fiber plus YUM! As proof positive, I cite my favorite low-glycemic food blogger Kalyn of Kalyn’s Kitchen: check out her Low Sugar Apple Crisp, for starters!

I decided to come up with a quicker, simpler enlightened apple recipe with all the soft luscious comforting quality of the slow baked version.

Turns out apples “bake” just as well in a covered skillet! Who knew? All I did was sprinkle the cut sides of the apple halves with cinnamon and then put them in a skillet cut side down with a little water. I cooked them covered over medium heat for 5 minutes, and they turned out just as yummy as the slow baked version. Minus the time and hassle. AND minus the sugar!

Don’t make the mistakes I did the first few times using the wrong varieties of apples. Granny Smiths = firm but too tart. Red Delicious = sweet but bland and mushy. Golden Delicious, Braeburn and Jonagold = perfect sweet/tart balance and great soft and creamy but firm texture. Yes, I know. A bit excessive to try 5 different varieties. But worth the effort.

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Another French Dessert Made Easy: Shortcut Individual Tart Tatin Recipe

January 21, 2010 in Desserts

Individual Shortcut Tart Tatins

Individual Shortcut Tart Tatins

Julia Child was not the only master of French Desserts – before Julia were the Tatin sisters. They created the now famous apple dessert recipe “Tart Tatin”  that has stumped many accomplished home cooks and even chefs for several generations now – including me!

I love this dessert so much, I decided to come up with a fool-proof version – perfect for your superbowl buffet or a special sweetheart dessert – this is your stress-free Valentine’s Day recipe!

I used three basic steps (I remember it by “CAP”): C) caramel in the bottom, A) apple slices next, then P) pastry on top. I used purchased frozen puff pastry here for convenience, or you can make this dish even more frugally by making up a batch of my Five Minute Puff Pastry!

If you are not an actual French pastry chef yourself, these little yummies will fool you – the taste is that close to the Real Deal!  And, instead of hours of frustration, usually involving tears and cursing, you will be singing and smiling because they are a snap to throw together! The apples have that same slow-braised taste and the crust stays crispy and delicious!

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