Perfect Apple Pie

This Perfect Apple Pie was beautiful and absolutely perfect!  I made a lattice crust instead of the usual double crust since it was for Thanksgiving.  A lattice crust is easier than you think - click here for a link on how to make a lattice crust.  I had a hard time not eating any of this pie and had to wait a whole day to share it with my family at Thanksgiving.  I ate so much this past week!  It was great spending time with my family and my uncle even made donuts for Chanukah.  I made latkes too, recipe to be posted soon!  Sorry I'm so behind on posting recipes these days and hopefully I'll find time to try to keep up.  Hope you all had a Happy Thanksgiving and Chag Chanukah!  Enjoy!

Perfect Apple Pie

Printable Recipe

Ingredients for Crust

2 ½ cups flour, all purpose

1 teaspoon salt

2 tablespoons sugar

¾ cup unsalted butter, chilled and cut into small cubes

½ cup vegetable shortening, cut into large cubes

6 to 8 tablespoons ice cold water

Directions for Crust

In a food processor, pulse to combine flour, salt and sugar.  Add in butter and pulse 4 to 5 times.  Add shortening and pulse 4 to 5 times.   

Add in 6 tablespoons of ice cold water and pulse a few more times.  Add water 1 tablespoon a time if needed.  The dough should be crumbly and stick together.

Place dough on a lightly floured surface.  Divide the dough into 2 balls and flatten into  4-5 inch sized disks.  (Do not over knead dough.)  

Wrap dough in plastic and refrigerate for at least 1 hour or up to 2 days.  When ready to roll, make sure it is not too stiff or allow to sit at room temperature for 5 minutes beforehand.

Lightly flour surface and place dough on top to roll out.   Use a rolling pin from center of dough outwards.  Roll until large enough for pie plate.  Repeat for a double crust.

Ingredients for Filling

4 tart apples, cored and thinly sliced (I used granny smith apples.)

3 sweet apples, cored and thinly sliced (I used pink lady apples.)

1/3 cup sugar

¼ cup flour, all purpose

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon salt

1 lemon, juiced and zested

1 egg, beaten for egg wash (optional)

Directions for Filling

Preheat oven to 425 degrees F.

In a large bowl, mix sugar, flour, cinnamon, nutmeg, allspice and salt.  Stir in apples until well mixed.  Add in lemon juice and zest.

Spoon apple filling into pie shell.  

Place second rolled pie crust on top of filling.  Trim any extra pie crust overhanging edge of pie plate.  Press to seal crust.  Cut slits to allow excess steam out.

Optional:  Paint top of crust with egg wash with a brush for a golden color.

Bake  for 25 minutes.  Lower oven temperature to 350 degrees F and bake for additional 30 to 40 minutes.

Allow to cool before cutting.  

Store at room temperature, covered, for up to 2 days. Refrigerate for additional 2 to 3 days.

Apple Cider Ice Cream

This Apple Cider Ice Cream tastes just like apple pie to me and its so good!  This ice cream is full of flavor and is perfect for fall.  I brought this ice cream to work and everyone loved it.  My cousin already thinks this apple cider ice cream will go great with pumpkin pie for Thanksgiving.  So I will definitely have to make another batch.  I did make a few changes from my past ice cream recipes since I had limited ingredients when I decided to make this apple cider ice cream.  The ice cream isn't as creamy as it could have been but I had a coworker who told me she prefers a less creamy ice cream.  If you use heavy cream instead of the half and half and double the egg yolks to 6, then you will have the creamy consistency.  Enjoy!

Apple Cider Ice Cream

Printable Recipe

Ingredients

2 cups apple cider (I used a cranberry and apple cider)

¾ cup sugar

1 cinnamon stick

2 cups half and half (or heavy cream)

2 cups milk

3 egg yolks

Directions

In a small saucepan, over medium-high heat, whisk apple cider, sugar and cinnamon stick.  Bring to a boil and stir occasionally until reduced by half, about 25 to 30 minutes.  Remove from heat and discard cinnamon stick.

In a large saucepan, over medium heat, bring half and half or cream and milk to a simmer.  

Beat egg yolks in a small bowl.  Slowly ladle a cup of the warmed milk mixture into egg yolks and whisk.  Make sure the eggs do no curdle.

 

Whisk in egg mixture to saucepan with milk mixture.  Add in reduced cider.

Whisk to combine and cook over medium heat until mixture thickens and coats the back of a spoon. 

Allow mixture to cool and refrigerate until chilled.

Process chilled mixture in your ice cream maker.

Transfer to an airtight container and freeze until firm, at least 4 hours or overnight.

Strawberry Panna Cotta

I loved this Strawberry Panna Cotta!  I made a vanilla panna cotta before and I personally think the strawberry flavor is even better.  The fresh pureed strawberries are absolutely delicious in this panna cotta.  This dessert is light and refreshing and not overly sweet.  Enjoy!

Strawberry Panna Cotta

Printable Recipe

Ingredients

2 cups heavy cream

¼ cup sugar

1 teaspoon vanilla extract

1 packet gelatin (about 2 ¼ teaspoons)

3 tablespoons cold water

2 cups strawberries, pureed

Directions

In a food processor (or blender), puree strawberries.  Set aside.

In a bowl, add cold water and sprinkle the gelatin on top.  Let stand for 5 to 10 minutes.  Set aside.

In a small saucepan, heat heavy cream and sugar.  Stir until sugar is dissolved.

Remove from heat and stir in vanilla extract and 1 ½ cups strawberry puree.

Lightly grease 4 custard cups or 2 larger ramekins if serving as a mold.

Pour gelatin into panna cotta mixture and stir until the gelatin is dissolved.

Divide the panna cotta mixture into the prepared cups or ramekins.

Chill in refrigerator for 4 hours or until panna cotta is firmly set.  Feel free to chill overnight.

To unmold, run a knife around the edge of the panna cotta and flip onto a plate.  You may also serve as is in individual cups/ramekins.

Spoon remaining pureed strawberries evenly over each panna cotta.

Serves 2 to 4.

Cream Cheese Chocolate Chip Cookies

These Cream Cheese Chocolate Chip Cookies are absolutely delicious but I do have a weakness for cookies in general, I mean who doesn't right?   The cream cheese in these cookies give a slight tangy flavor and makes these cookies soft in the middle, with nice crisp edges.   I also loved the dark chocolate chips in these cookies.  I have been non-stop cooking and baking with all this free time I have, so thank you government shutdown.  I never thought I would say that I can't wait to get back to work.  At least I can enjoy these awesome Cream Cheese Chocolate Chip Cookies!

Cream Cheese Chocolate Chip Cookies

Printable Recipe

Ingredients

2 ¼ cup flour

1 teaspoon baking soda

1 teaspoon salt

¾ cup butter, room temperature (1 ½ sticks)

¼ cup cream cheese, room temperature (I used Neufchatel cheese.)

½ cup granulated sugar

1 cup brown sugar

2 teaspoons vanilla

2 eggs

2 cups chocolate chips (I used dark chocolate chips.)

Directions

In a bowl, whisk together flour, baking soda, and salt.  Set aside.

In a stand mixer, beat butter, cream cheese, and sugars until light and fluffy.

Beat in vanilla and eggs.

Slowly add in flour mixture until combined.

Stir in chocolate chips.

Note:  It is best to allow cookie dough to cool in the fridge for at least 2 hours or longer.   

When ready to bake, preheat oven to 375 degrees F. 

Drop the cookie dough by tablespoonfuls, well apart, on baking sheets.  

Bake for 10 minutes or until lightly browned.  Allow cookies to cool on baking sheet for 2 minutes then transfer to a wire rack to cool completely. 

Makes 3 dozen cookies. 

Buddy wanted a cookie too, but he's not allowed.  He likes to hang out in the kitchen when he knows I'm cooking or baking :)

Banana Cupcakes with Honey Cinnamon Icing

These Banana Cupcakes with Honey Cinnamon Icing are delicious.   I mostly followed Martha Stewart's recipe (click here for original recipe link), you can't go wrong with Martha right?  I shared these at a belated birthday brunch for dessert and I watched my friend's 2 year old gobble up an entire cupcake!  The "cupcakes" are also great without icing too, they are like banana muffins.  But I was told the icing is one of the best parts haha.  Enjoy!

Banana Cupcakes with Honey Cinnamon Icing

Printable Recipe

Ingredients for Cupcakes

1 ½ cup flour

1 teaspooon baking soda

1 teaspoon baking powder

¼ teaspoon salt

¾ cup sugar

½ cup unsalted butter, melted (1 stick)

1 ½ cups mashed bananas (about 3 to 4 ripe bananas)

2 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

Ingredients for Honey Cinnamon Icing

1 ½ cup powdered sugar

½ cup unsalted butter, room temperature

1 to 2 tablespoons honey

1 teaspoon cinnamon

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Directions

Preheat oven to 350 degrees F.  Line a muffin pan with paper liners.

In a bowl, mix sugar and butter until light and fluffy.  Add in bananas, eggs and vanilla.

Slowly add in dry ingredients - flour, baking soda, baking powder, salt and cinnamon.

Divide batter evenly in lined muffin pan.

Bake for 25 to 30 minutes or until a toothpick inserted in cupcake comes out clean.

Remove cupcakes from pan and cool on wire rack.  

While cupcakes are cooling, you can make the honey cinnamon icing.

In a stand mixer, beat powdered sugar, unsalted butter, honey, and cinnamon until smooth.

Spread (or pipe) honey cinnamon icing on cooled cupcakes.

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Makes 12 to 15 cupcakes.