Apple Cake with Cream Cheese Frosting

This is a great cake with great results adapted from Lynette’s apple cake recipe.
I substituted the butter with 1/2 cup of sunflowers oil (only for personal preference) and I did not use butter in the frosting, Walnuts were my alternative to pecan (local product in Europe). I also made a bigger portion as a used a big mold.
I prepared this for a party, so that I made this a little bit more flat and I cut this in small pieces (finger food!). It was a great hit and it was very much appreciated!

Apple Cake with Cream Cheese Frosting

  • Servings: 15-25
  • Difficulty: easy
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Ingredients:

Cake

  • 6 large apples, peeled, cored, and finely chopped or coarsely grated
  • 250 g sugar
  • 100 ml vegetal oil
  • 3 eggs, beaten
  • 2 tsp vanilla extract
  • 400 g all-purpose flour, sifted
  • 2 tsp baking soda, sifted
  • 1/2 tsp salt
  • 2 tsp ground allspice
  • 1 tablespoon ground cinnamon
  • 100 g walnuts, chopped

Frosting:

  • 200 g cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla or grated lemon zest, optional to taste
  • 200 g powdered sugar, sifted

Topping

  • Walnuts (optional)

Procedure:

  1. Prepare the apples and preheat the oven to 180°C/350°F.
  2. In a big bowl combine apples, sugar, oil, eggs and vanilla.
  3. Add flour, baking soda, salt and spices. Stir to combine.
  4. Fold under the walnuts.
  5. Pour the batter into a greased baking mold (mine was 45 to 30 cm big) and spread evenly.
  6. Bake for 45 at 180°C/350°F until a wooden pick inserted in the center comes out clean (tooth stick test).
  7. Let cool down completely.
  8. Combine the ingredients fort the frosting stirring well until smooth.
  9. Spread the frosting with a spatula over the cake and top with some walnuts.
  10. I made the cake in the evening and I cut it into pieces in the morning. The frosting was not hard still creamy but not “floating”.

Author: https://artandkitchen.wordpress.com/

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Apple Cake with Rosemary

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Only one month and the spring will be here! Last year in September we harvested our apples and since now we have some in our not heated cellar. Our old apple trees gave us a lot these delicious fruits which I learnt to appreciate during the last years.

Apple is not equal to apple, we have old kinds of them, but I don’t know how they are called. Anyway I experimented with many recipes and so we never get bored from them.

Today I would like to present you a soft juicy apple cake with a special touch! It’s a special version of the famous Thurgauer (from Thurgau, Switzerland) apple cake: the addition of rosemary.

Today, herbs are not only used for savory recipes, the taste of sweets can be enhanced and the result will be upgraded with such a single step.

Note: the recipe fits for a baking mold of 26 cm (about 10 inches), but I made a cake of 14 cm (about 9 inches) plus a mini one for give away with some almonds for decoration! I also used small apples from the garden as they fit in both cake molds.

Apple Cake with Rosemary

  • Servings: 8-10
  • Difficulty: easy
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You need:

  • 150 g butter or margarine
  • 150 g brown sugar (if possible finely grinded)
  • 1 pinch salt
  • 3 eggs
  • 1 teaspoon vanilla aroma
  • 4 tablespoon Greek yogurt
  • 2 tablespoons brandy
  • 2 tablespoon rosemary, finely chopped
  • 180 g all-purpose flour
  • 50 ground almonds
  • 2 teaspoons baking powder, sieved
  • 600 g apples
  • ¼ teaspoon salt
  • 4 tablespoons quince jelly (you may add one more brandy tablespoon)
  • 2 springs rosemary

additional to coat butter and ground almonds

Procedure:

  1. Beat butter until soft and add gradually sugar, salt and eggs (one by one). Beat until it becomes clear.
  2. Add vanilla, yogurt, brandy and rosemary; mix well.
  3. In a big bowl combine flour, almonds ground and baking powder. Add this to the batter.
  4. Coat your baking mold of about 26 cm (10 inches) with butter and flour or better with almonds ground.
  5. Pour the batter in the baking mold and preheat the oven to 180°C/350°F.
  6. Peel (if needed) the apples, remove the core and arrange them over the batter; if you want prevent browning dip the slices in a big bowl with 1/4 teaspoon salt. Arrange slices over the batter.
  7. Bake for about 45 minutes at 180°C/350°F until golden brown.
  8. In the meantime melt the quince jelly in a small saucepot, switch off the heat and place the rosemary springs to infuse.
  9. When the cake is ready, brush the surface with the rosemary infused quince jelly!
  10. Let cool down on a grid before serving.

Author: https://artandkitchen.wordpress.com/

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Torta di Mele Inglese – English Apple Tart

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Many years ago I wrote down this recipe in Italian; we still call this tart in this way!

Long-long time ago I prepared this recipe with the daughter of a friend and I gave her the recipe as we knew that she will leave her family for her studies in another town. We did not met her and her family for ages, for years, until about one year ago we finally got again in touch and she remembered us that she got a recipe called “Torta di Mele Inglese”. What for a surprise: she is still preparing this recipe still now! While we almost forgot to prepare this for a few years. Why? Very simply, in the last year I tried so many new apple recipes and I did not open my old kitchen notes. “You should prepare this apple tart again, please!!!” was the comment of my family.

So now we are, I prepared and photographed this delish and I will prepare this more often; promised!

Compared to other recipes, this recipes requires less fat, less sugar and more apples!

It’s not only delicious and beautiful it’s also healthier!

Torta di Mele Inglese – English Apple Tart

  • Servings: 10
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/torta-di-mele-inglese-3

You need:

Dough

  • 85 g margarine
  • 60 g sugar
  • 180 g flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 egg
  • 1 pinch salt

Filling

  • 500 g apple sauce (or 500 g apples)
  • 1 teaspoon agar- agar or 2 tablespoons cornstarch
  • 4-5 apples, peeled sliced

Topping

  • 5 tablespoons apricot jam
  • 2 tablespoons brandy
  • Slivered almonds or chopped ones, to taste

Procedure

  1. If you don’t use ready-made apple sauce, the first thing to do is to prepare this now: peel, core and dice apples, add about half cup of water and place everything in the microwave at maximum for about 5 minutes. After this time use you blender (I use the hand blender) to prepare the apple puree (apple sauce).
  2. With the food processor combine all the ingredients for the crust; if you don’t have a food processor begin cutting the margarine into the sugar and flour mixture with a fork, then add one the other ingredients and combine well still using the fork.
  3. Grease a 9-10 inch baking mold with high border and press the dough in it taking care to prepare a 3-4 cm high border.
  4. Preheat the oven to 180°C/350°F.
  5. Now combine your apple sauce with the agar or with cornstarch. I use the blender.
  6. Pour the mixture on the crust, and arrange the apple slices to caver the entirely the surface. Eat any excess slices! J
  7. In a small bowl combine jam and brandy. Drop this over the apples and distribute it with the back of a spoon.
  8. Top with the almonds and bake at 180°C/350°F for about 50 minutes.
  9. Cool down completely before slicing.

Ww 11 smart points per portion (calculated as 10 portions in total)

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Apple Rolls in Syrup

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I was asked to prepare sweet and moist apple/cinnamon rolls. I remembered a great recipe by Zurie called South African Roly-Poly Baked Dessert and so I decided to try the same procedure for my new recipe.

The recipe I used is a fusion of various recipes I made in advance, I used sourdough starter and the apples from the garden. In addition I used some of a ready-made poppy seed mixture filling about one third of the dough for this. If you want to try this variation, reduce the amount of apple filling.

I loved both filling, but I confess I loved the apple one as it taste more “fresh”. For this recipe I think light sour apples are the best!

Apple Rolls in Syrup

  • Servings: 25 rolls
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ apple-rolls-in-syrup-9

You need

Dough

  • 1/2 cup sourdough starter (or ¼ cup water + ½ cup flour + ½ teaspoon instant dry yeast: let rise until doubled)
  • 1 cup water
  • 1 cups flour
  • 1/2 cup butter ( 100 g) or margarine, softened
  • 2 eggs, beaten
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla sugar
  • 1/2 teaspoon baking powder, optional
  • 1/4 cup dry potatoes flakes for puree
  • 1 1/2 cup flour, more as needed

Syrup

  • 1 1/2 cups water
  • 1 cup sugar
  • 1 lemons, juice only
  • 1/2 teaspoon vanilla sugar

Filling (for the apple filling)

  • 1000 g apples, peeled and grated (weight of grated apples!)
  • 4 tablespoons sugar
  • 1 tablespoon cinnamon

Procedure

  1. Stir together in big bowl with lid the starter, 1 cup water and 1 flour. Cover and let rise in a warm place until doubled.
  2. In a second bowl blend together butter, eggs, sugar. Then add salt, vanilla sugar and baking powder. Add this mixture to the dough with the starter. Stir well.
  3. Now incorporate the potatoes flakes and the flour. Knead well until the dough is not sticky any more. If necessary add more flour. Place in a bowl, cover and let rise until almost doubled.
  4. Prepare the syrup in a sauce pan, combine the ingredients, heat and stir until the sugar is dissolved. Keep warm.
  5. Roll out the dough in a big rectangle of 40 to 60 cm.
  6. Spread the grated apples, sugar and cinnamon leaving a gap along one of the long sides, then roll up from the opposite long side forming a cylinder. Place the roll on ca cutting board seam side down.
  7. Poor 2 third of the hot syrup in your baking mold of about 35 to 40 cm.
  8. Cut your roll with a bread knife into slices of 2 cm and transfer them in the mold with the warm syrup. You may let some space between the rolls as they will rise.
  9. Place your mold into your oven without heating for one hour. During this time the yeast will make its work and the rolls will rise.
  10. After this time switch on the heat at 200°C and bake it for 35 minutes until golden/brown.
  11. Take out and top with the remaining one third of the syrup (cold).
  12. Serve it hot with a bubble ice cream or cold or let cool down and serve it with his syrup.

Ww 10 smart points per roll

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Apfel Wähe – Swiss Apple Tart

 

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Apfel Wähe or “Öpfel Waie“ in Swissgerman  language (from Basel) is a very traditional recipe, every family has its recipe (or better recipes) and all are excellent.

The basic dough I used to make (Crust II) is a variation of the crust recipe form posted in the “Berner Kochbuch”, this is appreciated for the smooth thin and lightly salted dough. The second one is the recipe I adopted lately and I very appreciated for its flakey consistence.

If you are in a hurry, you may but pie crust or puff pastry instead; my family always say that all kind of homemade dough are better! Now I’m used to prepare the dough (even without measuring the ingredientsJ ) myself and in a few minutes the crust is ready. I’m very happy when somebody, usually my husband, helps me in peeling and slicing the apples. In this way this wonderful dessert is ready to be placed in the oven in only about 15 minutes! J Teamwork is always the best! J

Many people use cream instead milk for the filling, I know! I sincerely prefer it with milk not only because it is lighter, but also for the taste.

Apfel Wähe – Swiss Apple Tart

  • Servings: about 8
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ Apfelwähe-(6-of-6)

You tube:

Crust I: Flaky crust

  • 300 g all-purpose flour (you can mix 100 g whole wheat flour + 200 g all-purpose flour)
  • 1/2 teaspoon salt
  • 170 g margarine, shortening or butter
  • About 4 tablespoons iced water, quantity to adjust

Crust II: Smooth and lighter crust

  • 250 g flour
  • 1/2 teaspoon salt
  • 80 g margarine or butter
  • 90 ml water

Filling:

  • 3 kg apples, peeled cored and sliced
  • 3 eggs
  • 100 g sugar, best if brown sugar
  • 1 teaspoon vanilla or 1 tablespoon grated lemon zest
  • 3 tablespoons cornstarch
  • 250 ml milk

Topping to dust

  • Powdered sugar, to taste
  • Cinnamon, to taste

Procedure:

  1. For the flaky version: In a large mixing bowl, combine the flour and salt. Cut in the margarine with a pastry blender or a fork until the mixture is course. Sprinkle with iced water, a tablespoon or less at a time and toss lightly with fork. It is very important not to add too much water, or your dough will be tough. Add just enough water until it holds together.
  2. For the Smooth curst: Combine all the ingredients and work/knead (best with a food processor or kneading machine) until smooth.
  3. Press the dough into a rectangle and smooth the edges with your hands. On a lightly floured surface roll the dough to the size of the baking tray + 3 cm on each side for the border. I perform this step on a silicon sheet, it’s easier to transfer it to the tray. If you don’t have a silicon sheet transfer your crust to your pie plate by folding it in half or eventually in quarters, so it is less prone to tearing. Once you have it positioned in the pie plate, unfold the crust and press it into the plate gently, so it hugs the pie plate. Note: I use a ceramic tray and I don’t need to grease it, depending on the material you have you may grease and dust with flour before lining it with the crust.
  4. Fold under the borders or cut out the excess and with a fork and pinch to make a fancy border. You can roll out the excess dough very thin and add it to the bottom of the crust overlapping the prepared base or use it to repair eventually holes or cracks.
  5. Preheat the oven to 175°C/325°F.
  6. Prepare the apples one by one and arrange the slices on the crust; you will see how many apples you need!
  7. In a mixing bowls combine egg, sugar, vanilla and cornstarch. Stir until smooth. Add milk and stir again to combine.
  8. Pour egg mixture over the apples and bake immediately for about 50-55 minutes or until the borders are golden brown and the bottom is done and light brown (check with a wooden spatula).
  9. You can enjoy this lukewarm or at room temperature. Dust with powdered sugar or cinnamon if you wish!

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Choco Brownies with Walnuts

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Do you love chocolate? These very CHOCO brownies are for all those who love strong a chocolate taste and all chocoholics. The good thing of the recipe (except the chocolate  J ) is that not so much time is required and with the microwave you can speed the process enjoy these very soon.

I’m not sure if I would have loved more nuts, but you can add more if you think it’s better for you.

I know I will make these again and I love to share as well as to save this recipe in a safe place.

 

Choco Brownies with Walnuts

  • Difficulty: easy
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by  https://artandkitchen.wordpress.com/ Choco-Brownies-with-Walnuts

You need

  • 250 g butter or margarine
  • 500 g sugar
  • 200 g unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla powder
  • 4 eggs
  • 150 g flour
  • 200 g walnut, more if desired

Procedure

  1. Preheat the oven to 180°C and prepare a baking tray (about 30 to 40 cm) with parchment paper, grease the parchment paper. Be sure that the borders are covered with the foil!
  2. In a microwave safe bowl combine butter, sugar, cocoa, salt and vanilla. Microwave at maximum temperature for about 2 minutes, stir to combine well the butter. Heat again until hot about 50°C.
  3. Add the eggs one by one stirring with the hand blender until smooth.
  4. Stir in the flour beating again.
  5. Fold in the walnuts with a spatula.
  6. Spread the butter on the prepared tray and flatten with a spatula.
  7. Bake for 20 to 25 minutes at 180°C or until done (tooth stick test). Let cool on a rack.
  8. Remove the parchment on to a cutting board and cut the brownies into squares. We like smaller brownies of about 3-4 cm.
  9. Store airtight.

Crispy Sweet Chicken Feet for Halloween

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Tomorrow will be Halloween night and I wanted to prepare something different again.

I don’t know how this inspiration really came, I did not want fingers again and in some way I imagined that chicken ones would be great.

I know that chicken feet are edible and in many places they are very much appreciated, but here this is something that the most can’t imagine to eat and so we are.

I prepared a quite stiff dough with flour, olive oil, water powdered sugar and baking powder.

With about 150 g of flour I got 16 feet, enough for a small family!

 

Crispy Sweet Chicken Feet for Halloween

  • Servings: 4-6
  • Difficulty: medium
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by  https://artandkitchen.wordpress.com/ Crispy-Sweet-Chicken-Feet-for-Halloween

Ingredients:

Dough:

  • 1 cup flour
  • 3 tablespoon powdered sugar
  • 1/4 teaspoon baking powder
  • 2 tablespoons olive oil
  • 1/4 water, approximately
  • 64 pine nuts

Brush:

  • golden syrup to brush, or other clear syrup

Dipping:

  • 1/4 cup red jam
  • 2 tablespoons brandy, optional

Procedure:

  1. Combine all the ingredients to a stiff dough and work until smooth.
  2. Divide into 16 oval portions.
  3. Flatten little bit the portions and make cuts so that you will get 3 long and one short fingers.
  4. Shape the fingers stretching lightly and place a pine nut on the finger as nail. Best shape them directly on the baking tray.
  5. Place in a preheated and bake at 200°C/400°F until they change the color to light brown.
  6. Brush them immediately with a thin layer golden syrup. Let cool down.
  7. In a small bowl combine jam and brandy
  8. Arrange feet on a dish around the a small bowl with the dipping sauce