McDonald's Style Baked Apple Pie

This recipe is a play on the McDonald's baked apple pies but I put a gourmet twist on it with fresh ingredients.  I was totally craving the little apple pies over the weekend but I always refrain from getting them mainly because I do not know what are in them.  But I did look it up (I'm very nerdy like that) and I found the link here.  The list of ingredients for a baked apple pie is 40+ ingredients long!  Sounds very overly complicated to me and a good chunk of the list is filled with artificial ingredients.  I believe food should be simple.  Here is my recipe for these delicious little snacks.  I made them so I can bring them to work in the mornings and munch on them.

 

2 sheets (1 package) frozen puff pastry, defrosted (Recommended:  Trader Joe's)
1 egg, beaten with 1 tablespoon of water, for egg wash

4 apples, peeled, de-seeded and sliced (I used a mixture of gala and braeburn apples)

1/2 cup raw cane sugar

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon cinnamon

Pinch of salt

Raw cane sugar and cinnamon for sprinkling

Preheat oven to 400 degrees F.

In a saucepan, combine apples, sugar, lemon juice, cinnamon, and salt.  Simmer apple mixture on medium heat for 11 to 12 minutes.  Stir frequently.  Cool the apple mixture to room temperature.

Lay 1 sheet of puff pastry on a floured board and roll it out to 10 inches by 12 inches.  Place it on a sheet pan and top it with the apple mixture, leaving a 1-inch border around the edge.  Brush the border with the egg wash.

Place the second sheet of puff pastry on a floured board and roll it out to 10 inches by 12 inches.  Place the second sheet of puff pastry on top of filled pastry.  Make sure the line the edges and lightly press down on the edges.  Brush the top of the pastry with the egg wash and with a sharp knife, cut diagonal lines across the pastry for the steam to come out.  Sprinkle the top with additional cinnamon and sugar (maybe 1/4 teaspoon for the cinnamon and 1/2 tablespoon for the sugar...just eyeball it).  

Bake for 15 minutes and rotate the sheet pan half-way through so the pastry evenly bakes.  Cool the pastry on the sheet pan and use a pizza cutter to cut the pastry into wedges.

I used gala and braeburn apples because they are sweet and tart at the same time.  If you use any other kind of apples, adjust the sugar accordingly.  For example, if you use granny smith apples, use more sugar and if you use fuji apples, use less sugar.



I roughly peeled the apples.  I think it makes things look more rustic and homemade.  The fresh lemon juice adds a fantastic zing to the apple pie and balances out the sweet apples. 

When you cook the apples, the liquid will start to come out but don't worry.  The sugary liquid will thicken as the mixture cools to room temperature.  The apples are partially cooked over the stove and finished cooking in the oven.

I love the Trader Joe's puff pastry because it does not contain any trans fat it in or weird artificial ingredients.  Be sure to read your labels for items like puff pastry, pizza dough, pie dough, biscuits, etc.  It is really easy to pick one up with preservatives if you do not read the label (particularly the list of ingredients).  I would also like to mention that puff pastry is definitely one thing I do not make from scratch from the sheer amount of labor.  It is really difficult to make so I will gladly buy it in the freezer section.

This imitation of the McDonald's version tastes awesome.  The puff pastry is light and flakey and the apples inside are beautifully sweet and slightly tart.  I could really taste the freshness from the ingredients.  Don't you wish you were my neighbor?

Vegan Chocolate-Mint Brownies

This is the first recipe I have tried out in my new cookbook.  Yay!  Finally got around to it.  I don't know if these brownies are "healthy" because of the amount of sugar in them but they have a lot less saturated fat than normal brownies because I used canola oil and water versus butter.  I don't know why my perception of vegan food is like this but I do not feel guilty eating these brownies because they are vegan. Weird huh?

Recipe
Slightly adapted from If It Makes You Healthy
Makes 15 brownies

Ingredients
2 c unbleached all-purpose flour
2 c raw sugar, preferably organic
1/2 c unsweetened cocoa powder
1 tsp baking powder
1 tsp salt
1 c vegetable or canola oil
1 to 1 1/2 tsp peppermint extract
1 tsp pure vanilla extract
1/2 c carob chips

Directions
Preheat the oven to 350 degrees F.  Grease a 13 by 9-inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment and set on low speed, mix together the flour, sugar, cocoa powder, baking powder, and salt.

Once the dry ingredients are mixed together, turn off the motor and add the oil, 1 cup of water, 1 teaspoon of peppermint extract, and the vanilla extract.  With the mixer on medium-high, beat the batter so that it is well incorporated and smooth.  Taste and add more peppermint extract, if desired.  Stir in the carob chips by hand.

Pour the batter into the prepared pan and smooth the surface with a rubber spatula.  Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Let the brownies cool in the pan for 10 to 15 minutes.  Cut into squares to serve.

These brownies are super easy to prepare.  Just mix the dry ingredients together and I put all the wet ingredients into a glass measuring cup so I could just pour it right into the batter.  It took me 5 minutes to assemble everything.

Do not let these carob chips fool you.  They look like chocolate chips but taste nothing like them.  They are vegan and dogs can eat them too so I've often seen them in dog treats at the doggie bakery.

 

This looks kinda like when the mouse has eaten the cheese but it is me who has eaten the brownie.  

Chocolate Ice Cream with Toasted Hazelnuts

I got this fabulous ice cream recipe from here and it is from Jeni's Splendid Ice Cream at Home.  The recipe puzzled me at first because it did not contain eggs but it is by far the creamiest ice cream ever.  Instead of using eggs, this recipe calls for corn starch to bind the mixture together and create the creamy texture.  I put my own twist on the recipe and used arrowroot instead of corn starch because it is a natural thickener.  I always hesitate using artificial stuff in my food which in this case is corn starch.  I also used 1% milk instead of whole milk to lighten it up.  The ice cream texture is already very creamy so you can't really tell that I lessened the fat.

Recipe
Adapted from Jeni's Splendid Ice Cream at Home
Makes 1 quart

Ingredients
1 c 1% milk
4 tsp arrowroot
1 c heavy cream
1 c evaporated milk (unsweetened condensed milk)
2/3 c white sugar
2 tbs light corn syrup (look for the label that says, "no high fructose corn syrup")
1/2 c unsweetened cocoa powder, natural or Dutch-process
3 ounces bittersweet or semisweet chocolate, chopped
1/4 tsp sea salt
1/2 tsp vanilla extract
1/2 c toasted hazelnuts, roughly chopped

Directions
Sift cocoa powder to take out the little lumps.

Whisk together a few tablespoons of milk with arrowroot.  Set aside (you will add this in later). 

In a medium saucepan, add rest of milk, heavy cream, evaporated milk, sugar, and corn syrup.  When the mixture comes to a moderate boil, whisk in cocoa powder, then let it come to a moderate boil for 4 minutes.

After 4 minutes, whisk in the arrowroot milk mixture and continue to cook for 1 minute, stirring constantly with a spatula, until slightly thickened. 

Remove from the heat and add chopped chocolate and salt, stirring until the chocolate is completely melted and the mixture is smooth.  Stir in the vanilla extract.

Place the hot saucepan in an ice bath.  See picture below.  Let the mixture cool for 30 minutes and add more ice if needed.

In the meantime, toast the hazelnuts on a saucepan over medium heat.  This should take a few minutes and the hazelnuts should toast quickly.  Cool the nuts completely. 

Pour the mixture into the ice cream canister and freeze according to the manufacturer's instructions.  When the mixture is about 90% frozen, add the cooled nuts to the mixture. 

Ice cream is very easy to make so do not be intimidated.  This recipe is especially easy because you do not have to make a custard with the eggs. 

I used cocoa powder and 60% bittersweet chocolate.

The consistency of the mixture reminded me exactly of pudding!  I could have eaten this just chilled.

 

To cool down the mixture, I put the metal saucepan in a bigger plastic container filled with ice and water.  Do not put a hot mixture in your ice cream maker.  You need the canister to be cold as possible to make the ice cream.  I usually put the canister in the freezer the night before I am planning to use it so it has enough time to completely freeze.

When the ice cream is just about done churning, add the toasted hazelnuts.

I already want to try the vanilla bean ice cream recipe next!

Nectarine Blueberry Crumble

This recipe is such a crowd pleaser and super easy to make!  It was so easy that it's definitely going to be on the menu at our next dinner get together.  I love this recipe because it is not too sweet or buttery.... the warm crumble is just ridiculously yummy with the cold ice cream.

Recipe

From My Father's Daughter and I added minor notes

Ingredients

4 cups of fruit (sliced peaches, diced apples, blackberries, blueberries, etc)

1/4 cup plus 1 tbs white spelt flour (I used Bob's Red Mill whole wheat pastry flour)

1 cup whole rolled oats (not instant and not steel-cut)

1/4 cup firmly packed unrefined dark brown sugar

1/4 tsp ground cinnamon

Pinch fine salt

4 tbs unsalted butter, at room temperture

Ice cream, for serving

Directions

 Preheat oven at 350 degrees F.

Combine the fruit with 1 tbs of flour in a 9-inch pie pan or similar-sized baking dish.  Combine the rest of the ingredients (except the ice cream) together in a mixing bowl, using your hands to form pea-sized crumbs.  Sprinkle the topping evenly over the fruit.  Bake for 45 minutes, or until the topping is browned and the fruit juices are bubbling.  Serve warm with ice cream. 

I used white and yellow nectarines.

These are the old-fashioned oats that the recipe is referring to.

I mixed all my dry ingredients together with butter.  I used a fork to mix instead of my hands.

I also added 1/4 cup frozen blueberries I had in the freezer just because and I know Mat loves blueberries =)

Gracie was fast asleep while I was cooking in the kitchen.  She had a fun, sunny day at day care.  She lives a tough life.

I mixed the fruit with 1 tbs of flour.

I put the topping on the fruit and put the crumble in the preheated oven.

I served the crumble warm with vanilla bean ice cream.  This was SO good!  Mat didn't even talk while he ate this.  He just gobbled it up.  

Kulfi Popsicles

I saw this recipe from Aarti Party and before I made this, I had NO idea what kulfi was but it is very popular in India just the same as melona bars are popular in Korea or gelato is popular in Italy.  The exotic flavors and floral notes of these popsicles meld so well together.  It's the perfect hot summer treat! 

I adjusted the recipe so that it is lighter and not as sweet as Aarti's version.  I also tweeked a couple of instructions that I thought were important to mention.  This recipe made about 7 popsicles for me.

Recipe
Adapted from Aarti Party

Ingredients
1 (12-ounce) can evaporated milk
4 Earl Grey tea bags
1/2 teaspoon ground cardamom
1 cup sweetened condensed milk
1 cup half and half
Handful chopped pistachios, plus extra for garnish

Directions
In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the circumference of the pot. Meanwhile, snip the tops of the tea bags and add to the milk. Whisk in cardamom. Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.

Strain the evaporated milk into a large bowl. Whisk in the condensed milk and half and half.  Pour the mixture into ice pop molds.  Divide the chopped pistachios by the number of ice pop molds and sprinkle into ice pop molds.  Remember to leave 1/2 an inch of space in ice pop molds since liquid expand when frozen.  Pop them into the freezer and freeze overnight.

When you're ready to serve, run the ice pop mold under hot water to loosen it.  Garnish with more nuts if you like and serve.

Just in case you were curious, I bought these popsicle molds on Amazon here.