Category Archives for Sweets

Easy Apple Tart Recipe

Easy Apple Tart Recipe

apple tart

This recipe is my Grandmother’s and it one of the first that I will make. I decided it was time to cook everything in her cookbook. I asked my sister to take this journey with me. Cooking was my grandmother’s way to show her love. I thought this would be a wonderful way for my sister and myself to share her love with our families. We hope to make memories and meal because cooking in bliss is about giving every recipe a story. The story is one of our family’s one meal at a time.

This easy apple tart recipe will make  your family as happy as it made ours.

Easy Apple Tart Recipe

The Easy Apple Tart Recipe crust is made from:

Easy Apple Tart Recipe

2 cups of flour

Easy Apple Tart Recipe

1 tsp of salt

Easy Apple Tart Recipe

2 tbs sugar

Easy Apple Tart Recipe

1 stick of oleo (margarine)

Easy Apple Tart Recipe

1 egg yolk

Easy Apple Tart Recipe

1 lemon juiced

Easy Apple Tart Recipe

4 to 6 TBS of water

 

Directions:

In a large bowl place flour, salt, sugar, egg yolk, cut the oleo (margarine) until it resembles oatmeal add  1/2 of the water and lemon juice. Mix throughly. Then add the rest of the liquid so it form a ball.

easy apple pie recipe

Easy Apple Tart Recipe Apple Topping:

Ingredients:

9 yellow apples or golden delicious peeled, cored, and cut in half

1 stick of oleo (margarine)

1/2 cup of flour

1/2 sugar

 

Easy Apple tart recipe

 

9 yellow apples or golden delicious peeled

apple peeler (1 of 1)

, cored, and cut in half

easy apple tart recipe

1 stick of oleo (margarine)

Easy apple tart recipe

1/2 cup of flour

easy apple tart recipe

1/2 sugar

easy apple tart recipe

In heavy 12″ heavy frying pan pan melt oleo + sugar, Place, apples round side down, tap melted oleo cook over low heat 20- 30 minutes until sugar is caramelizes (turns golden brown) .

Cool Caramelized apples about 20 minutes.

crust pie 9 (1 of 1)

 

Roll out pie crust and make apple cut outs… or

fit over apples dropping edges in sides of pan.

easy apple tart recipe

 

Then bake crust for 10 minutes on 350

 

 

pie crust (1 of 1)

Add the apples you browned

easy apple pie recipe

 

Bake in the middle of the oven 400 degrees 20 to 30 minutes or until crust is golden. Remove and invert immediately  on a round plate.

easy apple pie recipe

Serves 8

Please, note I documented my Grandmother’s recipe as she has written it 🙂

Easy Apple Tart Recipe

Mildred Merklin
My grandmother's apple tart it is divine.
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • The crust is made from:
  • 2 cups of flour
  • 1 tsp of salt
  • 2 tbs sugar
  • 1 stick of oleo margarine
  • 1 egg yolk
  • 1 lemon juiced
  • 4 to 6 TBS of water
  • Directions:
  • In a large bowl place flour salt, sugar, egg yolk, cut the oleo (margarine) until it resembles oatmeal add 1/2 of the water and lemon juice. Mix throughly. Then add the rest of the liquid so it form a ball.
  • Apple Topping:
  • 9 yellow apples or golden delicious peeled cored, and cut in half
  • 1 stick of oleo margarine
  • 1/2 cup of flour
  • 1/2 sugar

Instructions
 

  • In a large bowl place flour, salt, sugar, egg yolk, cut the oleo (margarine) until it resembles oatmeal add 1/2 of the water and lemon juice. Mix throughly. Then add the rest of the liquid so it form a ball.
  • Apple Topping:
  • Instructions:
  • In heavy 12" heavy frying pan pan melt oleo + sugar, Place, apples round side down, tap melted oleo cook over low heat 20- 30 minutes until sugar is caramelizes (turns golden brown) .
  • Cool Caramelized apples about 20 minutes. Roll out pie crust fit over apples dropping edges in sides of pan.
  • Bake in the middle of the oven 400 degrees 20 to 30 minutes or until crust is golden. Remove and invert immediately on a round plate.
  • Serves 8
  • Please, note I documented my Grandmother's recipe as she has written it 🙂

You can also check out this great apple pie with a cheddar cheese crust

easy apple tart recipe

Pumpkin Pie Cupcakes with Cream Cheese Frosting

I know I can’t be the only person to buy canned pumpkin pie mix by mistake. You’ve done it, right?! I like to keep canned pumpkin on hand throughout the year for those cravings. I never pay much attention to the can when I pick them up so when I was cleaning my cabinets I found a can of Pumpkin Pie Mix.

pumpkin pie with cream

I didn’t want to make a pumpkin pie so I did some experimenting and I’m so glad I did. The results are delicious for sure. These cupcakes are like Pumpkin Pie without the crust, with a yummy frosting. I’m even considering making the same mistake and buying more pumpkin pie mix just for this recipe.

pumpkin pie cakes

If you’ve ever accidently bought pumpkin pie mix instead of a can of pumpkin don’t toss it. Try this recipe for Pumpkin Pie Cupcakes instead.

pumpkin pie with cream

Pumpkin Pie Cupcakes with Cream Cheese Frosting

Amber
Course Dessert
Cuisine American

Ingredients
  

  • Cupcakes
  • 1 can Pumpkin Pie Mix I use Libby's
  • 2 cups all purpose flour
  • 2 eggs
  • 1 1/3 cup vegetable oil
  • 4 tablespoons baking powder
  • 1 1/4 cup sugar
  • 1 Tablespoon each: Cinnamon Ground Cloves, Nutmeg, Allspice (or 2 tablespoons Pumpkin Pie Mix)
  • Frosting
  • 4 ounces 1 stick of unsalted butter, softened
  • 4 ounces cream cheese softened
  • 2 cups powdered sugar

Instructions
 

  • Cupcakes
  • Preheat your oven to 350 degrees F. Lightly grease and flour muffin tins (or use liners)
  • Combine the first 5 ingredients and blend well
  • Beat in the sugar and spices
  • Fill the muffin tins 3/4 of the way full and bake for 30 minutes.
  • Frosting
  • While the cupcakes are baking prepare the frosting.
  • In the bowl of a stand mixer whip the butter and cream cheese with the paddle attachment. Gradually increase the speed until it is mixed thoroughly.
  • Carefully add in the powdered sugar while mixing at low speed. Increase the speed once the sugar is in and mix until fluffy.
  • Cool the cupcakes then pipe or spread the frosting on top.

 

Tres Leches Cake Recipe

Whether you’re celebrating Cinco de Mayo, a birthday or just crawling out of bed, Tres Leches Cake (3 milk cake) is the cake to do it with. If you’ve never eaten or made a Tres Leches Cake it may sound a little strange; especially if you look at the recipe and see the cake only uses 3 ingredients. I promise you this cake is amazingly delicious and probably the moistest you’ve ever tasted.

Tres Leches Cake

I adapted this recipe from the one found on Chow. I omitted the rum and coconut since my 10 year old detests coconut and I’m not too savvy on giving him rum that hasn’t been cooked down.

Tres Leches Cake

This cake is a major hit and people will be begging for more. I made a mess here just for your viewing pleasure – imagine all of this milk soaked up into the cake – de-lish-us!

Tres Leches Cake

 

Tres Leches Cake Recipe

Amber
Course Dessert
Cuisine Mexican

Ingredients
  

  • Cake
  • 1 cup all-purpose flour
  • 6 large eggs separated
  • 1 cup granulated sugar
  • Tres Leches
  • 1 14-ounce can sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup half & half
  • Frosting
  • 1 1/2 cups heavy whippingcream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Heat the oven to 325°F. Coat two 8 inch cake pans with butter. Set aside.
  • Place the flour in a small bowl and whisk to aerate and break up any lumps; set aside.
  • Put the 6 yolks in the bowl of a stand mixer. Add the sugar to the yolks and beat on high speed (use the paddle attachment) for 3 minutes. Transfer the mixture to a large bowl; set aside.
  • Wash the bowl and put the egg whites in. With the whisk attachment, whip the egg whites until medium peaks form, about 1 1/2 minutes.
  • Use a rubber spatula to stir a third of the egg whites into the yolk mixture. Gently fold in the remaining whites. Sprinkle the flour over the egg mixture and gently fold it in, until you no longer see the flour. (Do not overmix.)
  • Pour the batter into the cake pans and bake for 25 - 35 minutes, until the cake is springy and cooked through.
  • Whisk together the 3 milks and place in the refrigerator, covered, until ready to use.
  • Remove the cake from the oven and allow to cool for 20 minutes.
  • Turn the cakes out onto large plates. Use a wooden skewer or straw to poke several holes on top of the cakes. Slowly pour the milk mixture over the cakes.
  • Refrigerate the cakes overnight for maximum absorption/moistness.
  • Place the heavy whipping cream, powdered sugar and vanilla in large bowl and whisk until medium peaks form. Be careful not to overmix or you'll have butter.
  • Coat the top of 1 cake with the whipped topping. You can top with sliced berries if you like. Carefully slide the 2nd cake on top of the frosted cake and finish frosting.

 

Churros Recipe – Must Have Cinco de Mayo Dessert

Have you ever had a truly authentic Mexican dessert? What’s you favorite? Mine is a toss up between Tres Leches Cake and Churros. If I had to choose one o have it would probably be – drumroll please…

Churros!

churrios

I’m a total sucker for churros. They’re so simple yet amazing. The fact that they’re super easy to fix makes them even sweeter – and I mean that quite literally. The only problem I have with making them is using a pastry bag to form them. It may just be my recipe, but getting the dough through a tip is almost impossible. I had to make John do it since he has the muscles in the family.

Churros1

I eventually had to change out the star tip for an open round tip. Even he was straining and we were a little worried the bag would bust.  Eventually I just started playing with the dough, making churros balls and pulling/stretching it to make thick Churros Logs. 

They may not have been the prettiest things, but my were they yummy. This recipe makes a perfectly dense churro that has just the right amount of bite without being too chewy.

Churros-1

Churros

Amber
Course Dessert
Cuisine Mexican

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 cup water
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • Cinnamon Sugar 1/2 cup sugar + 2 teaspoons ground cinnamon

Instructions
 

  • Pre-heat your deep fryer or a heavy pot with 2 quarts of oil. Add the cinnamon sugar to a large bowl and set aside.
  • Whisk together the flour, 1 tablespoon sugar, water, baking powder and salt. Add the 2 tablespoons of oil and mix together to form a ball
  • Put the dough in a pastry bag with a star or round tip (you can bypass the tip if you prefer.)
  • Pipe the dough out, around 6 inches at a time (you will need to cut or tear the dough to remove it from the bag). Carefully drop 3 or 4 churros into the hot oil and cook until golden brown.
  • Remove from the oil and immediately roll in the cinnamon sugar mixture, tapping off any excess.
  • Serve with your favorite chocolate dipping sauce or plain.

Mounds Valentine’s Day Cupcakes

Valentine’s Day is a day to celebrate love, right? What better way to celebrate than with Dark Chocolate cupcakes filled with a delicious coconut filling and topped with unbelievable Dark Chocolate Frosting? Yea – I thought that would get your attention. See, people talk back, make you mad and hurt your feelings. Chocolate on the other hand… Chocolate is a friend indeed. No matter what chocolate is there for you – to comfort you, to brighten your day and to help you get over that someone who broke your heart.

Mounds-Valentines-Day-Cupcakes111
Think of the one thing you’re most passionate about. These Mounds Cupcakes take that passion and intensify it times infinity – seriously. Whether it’s your job, your family, your car or your dog – these will make you love them all the more. Totally delicious and a lot easier than you may think.
To get started you need a box of dark chocolate fudge cake mix. Feel free to make your own from scratch if you want, but I use a box of Duncan Hines Dark Chocolate Fudge cake mix – it gets the job done. Prepare the mix, line your cupcake pan with liners and fill halfway. Follow the directions for the cupcakes. Mounds-Valentines-Day-Cupcakes111
While the cupcakes are baking prepare the Mounds filling *(recipe below – adapted from here)* and the dark chocolate frosting *(again, below – adapted from here)*. You’ll want to set them in the fridge to cool off while you’re waiting for the cupcakes.

When the cupcakes are done baking allow them to cool and score (cut x’s) into the center top of the cupcakes. Cut as far down as possible without going through to the lining.

Fill the newly formed holes with the coconut filling and then top with the dark chocolate frosting. The frosting will be thin so it’s more like pouring it (unless you add lots of powdered sugar). Chill them overnight to let the frosting set, or sit down with your cupcakes and indulge as much as necessary to feel the love of Valentine’s Day 🙂 They also make great gifts and treats if you’re spending the day with someone special.

Mounds Valentine's Day Cupcake Filling & Frosting

Amber
Course Dessert

Ingredients
  

  • For the Filling:
  • 1 cup sweetened flaked coconut
  • 1 cup powdered sugar
  • 3 tablespoons cornstarch
  • 2 cups 1 can of coconut milk
  • For the Frosting:
  • 1 cup powdered sugar + more to reach desired consistency
  • 1 bag dark chocolate chocolate chips
  • 1/4 cup canned evaporated milk
  • 3 tablespoons butter

Instructions
 

  • For the Filling:
  • Bring coconut and milk to a simmer over medium heat.
  • Sift together the sugar and cornstarch then add to milk mixture.
  • Stir the filling mixture continuously until it thickens; store uncovered in the refrigerator until ready to use.

  • For the Frosting:
  • Combine everything but the sugar in a microwave safe bowl. Heat in the microwave for 40 seconds. Stir
  • Return to the microwave for 20 more seconds.
  • Remove the bowl (carefully) from the microwave and stir in sugar. Combine well, adding more sugar to reach your desired consistency.
  • Stir in the fridge until you're ready to use.
1 2 3 7