Archive for October, 2016

Brownies – A small batch


2 tablespoons unsalted butter
2 tablespoons oil
1/2 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
1/2 teaspoon vanilla extract
1 egg
1/4 cup all-purpose flour
1/4 cup embellishments (chopped nuts, chocolate chips, m&ms, and/or marshmallows)

Preheat the oven to 350°F

Line a 9 x 5-inch loaf pan with parchment paper

Microwave the butter and oil for 30 seconds on HIGH
stir in sugar, cocoa, salt, and vanilla
stir for a bit to cool the mixture slightly
add in the egg, stir until well combined
add any optional ingredients you want
lastly add the flour, and stir briefly until flour is incorporated

Spread the batter into the prepared pan

Bake for 25-35 minutes, or until a toothpick inserted comes out with crumbs clinging to it

Let cool completely in the pan
the parchment paper helps with lifting the brownies out of the pan


October 30, 2016 at 3:44 pm 2 comments

Tarte aux Pomme


It’s not that my mother’s recipe for this traditional French classic was a secret, it’s just that we never got around putting it down on paper. Honestly, it just feels intimidating, it’s really quite straight forward to make.

12-inch tart pan with removable bottom
4 apples, golden delicious or mackintosh (granny smith never get soft enough)
1/4 cup apricot jam
1/2 cup applesauce
lemon juice

The crust – pate sablee
1 1/2 cups flour, plus bench flour
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 tablespoon cream
1 stick (8 tablespoons) butter, room temperature
1 teaspoon vanilla
pinch of salt

Preheat oven to 375°

In a stand mixer, or by hand
cream the butter and sugar
add the egg
add the flour
add the rest of the ingredients
form into a ball, if it’s sticky to the touch and difficult to handle, mix in additional flour a tablespoon at a time
set aside

Prepare the apples by peeling, coring, and slicing thinly
toss with lemon juice
set aside


I don’t have a lot of gadgets, but I highly recommend this one.

Roll out the dough on a well-floured counter
place the dough into the tart pan
reinforce the sides by folding down some of the extra dough and pressing firmly
cut off the extra dough by rolling over the pan with the rolling pin

Coat uncooked dough with apple sauce
place the apple slices in concentric circles beginning from the outside

Warm the apricot jam until somewhat softened
brush over the apples

Place tart pan on cooking sheet for easier handling
bake for 1 hour

October 4, 2016 at 3:03 am 2 comments

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