I made another batch of Apple Tarts to take to my friend for him and his family.
This time I gave it real whipped cream, like it deserved. (Whipped with 1 Tablespoon of powdered sugar for each cup of cream.)
11 Likes
It’s the last day of October, and I’m getting down to the last of my fresh fruit baking for this year.
This is an apple crumble based on the recipe from last quarter’s BCOTM Rustic Fruit Desserts. I included the three varieties available to me from our garden - Honeycrisp, Fuji, and Granny Smith - and used one of those old-timey apple peelers to core, peel, and slice the apples. Scaled down to fit a 1-quart baker, the only changes I made were to swap in boiled cider for the vanilla, and increase the topping by 50%.
Yes to oats! Yes to nuts! So good!
13 Likes
(post deleted by author)
20 Likes
Beautiful!
4 Likes
I need to make this!
2 Likes
I set up the November thread here.
2 Likes
Remind me, do you make your own boiled cider or do you buy it?
I got some to make it myself but then started with seeing how long it would last to keep in the fridge …
Tonight, Sunshine and I are going to a little Halloween “get together” (no costumes).
I made dessert, just a chocolate cake with vanilla frosting. I tried to add food coloring to the frosting (to make it orange). I used yellow and red, but it came out a very pale orange.
I think I made need to pick up some “gel” food coloring before next year. I understand those colors are more vibrant.
11 Likes
I’m still working out the details of this recipe. I wanted to make 10 tarts, used 5 medium Granny Smith apples from a bag of organic ones from WF.
So, only enough filling for 6 so I didn’t get one this time, made my friend give me one big bite of his!
I added more apple slices to each since they shrink, mounded more in middle. Added more crumble this time, 30 minutes but next time I’ll try putting on foil after 20 minutes because crumble was on the very edge of too brown.
1 Like
I buy it from King Arthur. They claim that if refrigerated after opening it will last indefinitely. I don’t know about “forever”, but it takes me a couple of years to work through a bottle, and so far, no issues.
3 Likes
@mig I only make boiled apple cider and it keeps in fridge forever…never had any go bad.
3 Likes
Looks perfectly beautiful!
1 Like
So beautiful! Need to get my book out, thanks for posting.
1 Like
Thanks… I just wanted it to be a deeper ORANGE for Halloween.
The cake is chocolate and already dark, so a vibrant orange frosting would really have looked like Halloween.
Maybe Santa will bring me some “gel” food coloring.
1 Like
Do you have a bakery supply store nearby, or maybe order from Amazon?
I use Master Elite for my macarons. Its a dry powder dye but very powerful. All i use is 1/8 of a teaspoon and get very intense colors.
I saw some on ebay (fairly cheap).
I should order them, as I’ll need them to make a Superbowl Cake.
(Half one team’s colors/Half the other team’s color)
1 Like
Thanks… I’ll look into that. I didn’t know about a color powder.
I had an all-day meeting, in the office, today… which called for Halloween cookies! These were excellent and a huge hit with my colleagues. I was a little short on Reese’s Pieces so used more semisweet chocolate chips. I also used all butter and no coconut oil as coconut oil is not something I have in the house. Halloween sprinkles and candy eyeballs are mandatory, but I guess you could leave them off for a regular chocolate monster cookie.
Note the recipe is optimized for a GF flour blend (I used KAF Measure for Measure); if you use regular flour, you might need to add 1.5-2 T more. (The new cookbook The Elements of Baking suggests a ~10% reduction from regular to GF flour, so I assume the reverse approach is also true.)
14 Likes
Happy HallBOOween!
3 Likes
