Tag Archives: dessert

Amazing Apple Cake

17 Jun

The name says it all. Seriously – this is dreamingly (is that a word?) good. I love the texture of the soft apples with the crust of this cake that’s light and sweet. Perfect for breakfast or a great dessert with some tea and a spoonful of ice cream on top. Tip: re-warm this up too if you’re feeling frisky!

Amazing Apple Cake

Ingredients:
6 Granny smith apples, peeled and sliced thin
3 large eggs
1 1/2 cups of sugar
1 1/2 cups of canola oil or vegetable oil
2 1/2 teaspoons of vanilla extract
1 tablespoon of almond extract
1 1/2 cups of flour
*For cinnamon brown sugar topping:
white sugar, brown sugar, and cinnamon mixed. 1.5 cups sugar, 1/2 cup brown sugar, 1-2 tsp cinnamon)

Instructions:
Preheat the oven to 350 degrees. In a springform pan or bundt pan (or a removable bottom bundt pan like I used) spray the pan well with non-stick spray. If using a removable bottom bundt pan, line the pan on the outside with tin foil to prevent leaks in the oven. In a large bowl, prepare the batter by beating the eggs and sugar. Add the oil, vanilla, and almond extract and beat well, then stir in the flour. If it looks too sticky, add some water (not a lot). Set aside.

Peel and then slice the apples thinly. Assort them on the bottom of the pan – when you get through arranging about half the apples, sprinkle the tops with cinnamon brown sugar and pour half the batter on top. Wiggle the pan to allow the batter to sink down and around the apples. Repeat the above with the last half of the apples, pour batter on top and tap/shake the pan to allow the batter to sink down and around the apples. Cover with cinnamon brown sugar and bake for 1 hour to 1 hour 10 minutes depending on your oven. (Toothpick should be clean). Allow the cake to cool completely (put it into the fridge if necessary) and slice. Serve with or without ice cream. Enjoy!


Fun photo: me giving a Tupperware full of this deliciousness to my husbands co-residents, two surgeons in their last year of residency enjoying every second!
IMG_4831

-M

Advertisements

Chocolate Chip Banana Bread

1 May

Surfing pinterest, I came across this delicious banana bread recipe. I recently made a different version and it was also yummy but a little sticky and I figured I should try different variations. This came out really good. Seriously – amazing. Super flavorful but at the same time light and would make for a perfect breakfast on the go. I will be making this time and time again!

Recipe adapted from Bon Appetit

Ingredients
cups all-purpose flour
teaspoon baking soda
¾ teaspoon kosher salt
3 large eggs
1 cup sugar
1 cup mashed ripe bananas (about 2 large)
¾ cup vegetable oil
Regular or mini chocolate chips

Instructions

Preheat the oven to 350°. Coat a loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Add eggs, sugar, bananas, and oil and mix to combine everything. Add chocolate chips and stir. Scrape batter into prepared pan and wiggle the pan side to side to even everything out.
Bake until a toothpick inserted into the center of bread comes out clean, about 35 minutes. 
IMG_4169
-M

Pignoli Cookies

27 Nov

These are SO good. They are light and airy but also so flavorful. If you make these – they will go SO quick you won’t have time to get one yourself! You’ll have to stash a few to the side for later 😉

Enjoy!

Happy Thanksgivukkah.

Ingredients:
Two 8oz Jars of Almond Paste
4 Egg Whites
1.5 cups of sugar
Pine Nuts for decorating

Instructions:
Place the almond paste into a food processor and pulse until its granular in form. Transfer to a bowl, and gradually add in the sugar. Beat the egg whites until stiff peaks form and fold into the almond/sugar mixture. Mix until everything is uniform. Cover, and place in the refrigerator for about 30 minutes to rest.

Preheat the oven to 325 degrees. Place some parchment paper onto a baking sheet and create small half dollar sized cookie balls. These spread – so try to aim on the smaller side. Press pine nuts (amount to your liking) into each round ball to flatten a little. Bake for 10-12 minutes or until they are lightly golden in color.

-M.S.

Lemon Bars

22 Apr

Lemon Bars – Kind of… maybe this was a flop? who knows.. still pretty yummy. If anyone out there knows why this didn’t come out like all the beautiful lemon bar photos I see on pinterest – please tell me!

Lemon Bars (With Whole Wheat Crust)

Ingredients
1 cup whole wheat flour
1/2 cup butter, softened
1/4 cup confectioners’ sugar

Filling
2 eggs
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon peel
Additional confectioners’ sugar

Instructions

In a bowl, combine the flour, butter and confectioners’ sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into bars.


M.S.

Reeses Peanut Butter Cup Oatmeal Raisin Cookies

21 Apr

I tried to make oatmeal cookies healthier with using whole wheat flour, and added my own twist on what was in my pantry. Mini reeses peanut butter cups! Came out really yummy and perfect for a quick treat.

Yields around 2 dozen cookies

Ingredients

1 Cup Whole Wheat Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Butter – 1 Stick – room temperature
1/2 Cup Sugar (or sugar substitute. I used 4 packets of Stevia)
1/3 Cup Brown Sugar
1/2 Teaspoon Vanilla Extract
1 Egg
1/2 Cup Rolled Oats
1/2 Cup Mini Reeses Peanut Butter Cups (crumbled)

1/2 Cup Raisins

Directions
Preheat oven to 350. Cream the butter, sugars, and vanilla together on medium speed until combined. Add the egg and beat to combine. Add the whole what flour, baking soda, and salt. Stir in the oats with the crumbled mini reeses peanut butter cups and raisins. Stir to combine and using a cookie scoop, drop the dough onto a cookie sheet lined with parchment paper. Bake for about 8 minutes, push down into the center of each cookie gently with a fork, and cookies are done when golden brown.

Enjoy!!

M.S.