Apple crumble / crisp chocolate cake cup 烤蘋果酥朱古力蛋糕杯

Apple crisp or apple crumble is a dessert consisting of baked chopped apples, topped with a crisp streusel crust. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. Wikipedia

Most elementary kids will learn or will make this at school here in Canada. My girls both learned to make this at school in their early elementary school years. I think I only did this once or twice before as my dinner dessert. I always want to make something extraordinary or special kind of desserts for my guests. But I know apple crumble/crisp is still a favourite dessert for some of my friends. They always love to serve it with ice cream. Since I have a chocolate cake in my freezer, I decided to use it together with Apple Crisp and serve it in cups. I placed chocolate cake at bottom of the cup and then scoop the apple crisp (warmed) on top. And of course it is served with ice cream! There is no better way to serve warm apple crisp with ice cream! For chocolate cake recipe, please refer to my Chocolate Cake recipe in my other blog post.

Ingredients

Topping
• 1/2 cup all-purpose flour
• 1/2 cup old fashioned oats
• 1/2 cup packed light-brown sugar
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/3 cup unsalted butter, diced into small cubes
Apple filling
• 2 lbs Granny Smith apples (at room temperature), peeled, sliced thin and diced
• 2 2/3 Tbsp unsalted butter, melted*
• 2 Tbsp all-purpose flour
• 3 Tbsp water
• 1 Tbsp lemon juice
• 1/2 tsp vanilla bean paste or vanilla extract
• 1/4 cup light-brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 pinch salt

Directions

• Preheat oven to 375 degrees. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds. Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.
• In a small mixing bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla bean paste. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, the nutmeg and pinch of salt. Pour butter mixture over apples and toss to evenly coat, then pour apple mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Remove topping from refrigerator and sprinkle into crumbles evenly over top of apples. Bake in preheated oven (I baked it in lower half of the oven to ensure the apples cooked through and so the top didn't become too browned) until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes. Remove from oven and allow to rest 10 minutes before serving (I let mine cool longer than 10 since I was serving in glass cups so they weren't all steamy). Serve warm with vanilla ice cream or sweetened whipped cream.
• *I know this is a random amount, it's simply the amount that's left after using 1/3 cup butter in the crisp topping - just wanted to use that full stick of butter :).
• Recipe Source: Cooking Classy

Recipe from: http://www.cookingclassy.com/apple-crisp/

Served with Ice Cream!

Churros with Matcha Chocolate Sauce 西班牙油條配抹茶白朱古力醬

A churro is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America and the Southwestern United States. In Spain, churros can either be thin or long and thick. (Wiki)

Churro is my favourite snack when we are going to PNE or some theme parks and carnivals. And I always want to do it at home. Unfortunately, I don't like deep frying at all. I personally try to avoid deep frying at home. I don't like the after smell and also it is not a heathy way of cooking. Since we have some leftover deep frying oil from our thanksgiving party, I think it is the right time to try this recipe with around 2 cups of leftover oils. I personally think it is not hard to make compare to cream puffs. And I love the cinnamon sugar that coated on freshly made Churros. I made this for dessert/snack for a dinner gathering at my friend's house. And they were just gone in blink of an eye! 

Churros

Ingredients:

1½ quarts canola oil for frying

1 cup water

4 tablespoons butter

1 cup flour

1 teaspoon vanilla

2 tablespoons brown sugar

¼ teaspoon salt

2 eggs

¼ cup sugar

1 teaspoon cinnamon

Directions:

1. Mix sugar and cinnamon together in a small bowl. Set aside. 
2. Heat oil in a medium sauce saucepan until it reaches 370 degrees. 
3. Meanwhile, combine water, butter, brown sugar and vanilla in saucepan over high heat and bring to a boil. 
4. Turn heat to low and add flour, stirring with a wooden spoon consistently for about a minute. 
5. Remove from heat and add eggs one at a time just until combined, not longer. Let the dough rest for about fifteen minutes before spooning into a pastry bag fitted with a large star tip. 
6. Carefully pipe out 5-inch-long strips directly into hot oil. (I squeeze with one hand and cut the dough off with scissors with the other). 
7. Fry until golden brown, about 2-3 minutes per side. Remove from hot oil to drain on paper towels. While still warm, toss in cinnamon sugar mixture until coated.

Matcha White Chocolate Sauce

Ingredients:

¼ cup + 3 tablespoons heavy cream

5 ½ ounces white chocolate chips

¼ teaspoon green tea powder

Directions:

1. Heat cream over stove or in microwave until bubbles start to form around the sides and cream is about to boil.
2. Add white chocolate chips and green tea powder. Let sit for 2 minutes, then whisk all ingredients until smooth.

Recipe from : Moonberry Recipe Video

Kabocha Mont Blanc Cupcakes 日本南瓜蒙布朗杯子蛋糕

Another dessert beside Gingerbread Pumpkin Trifle and Creme Brulee Cheesecake squares for my Thanksgiving party, I also made this Thanksgiving theme Kabocha Mont Blanc Cupcakes. Kabocha is known as Japanese Pumpkin. It is also kind of winter squash. It is sweet and it is perfect for dessert as well. This is also a make ahead dessert.

Ingredients:

- Kabocha squash 1/8 (about 250g)
- Heavy cream 1/2 package (100ml)
- Sugar 2 1/2 tablespoons
- Cupcakes (store-bought is ok)
- Powdered sugar to taste

Directions:

1. Bake the cupcakes by referring to my earlier Hello Kitty Cupcakes Recipe. You can also use store-bought cupcakes.
2. Remove the stringy insides and seeds from the kabocha, cut into large bite-sized pieces, and place into a microwave-safe bowl. Add in 1 tablespoon water, and cover with plastic wrap or a steamer lid.
3. Microwave at 500W for 5-6 minutes (or steam it for 20 minutes), and heat them until you can stick a toothpick through. Put 2 tablespoons of sugar and 50ml of heavy cream into a food processor along with the kabocha, and blend until smooth.
4. Add 1/2 tablespoon sugar to the remaining heavy cream, and whip.
5. Cut the top of Cupcakes to make it flattened. Squeeze the cream on top of the cupcakes, and squeeze out the kabocha paste using a Mont Blanc pastry bag. After squeezing a large swirl on top, squeeze it across and vertically.
6. Sprinkle with powdered sugar, and it is done! Chill in the fridge, and enjoy!

Recipe adapted from: Washoku Guide Website

Gingerbread Pumpkin Trifle 南瓜薑餅Trifle

This is the main dessert that I will serve for my Thanksgiving party this year. I doubled the receipt to make 2 trifle bowls for 50 servings. It is easy to make and can also make ahead of time. This can be a substituted of traditional pumpkin pie for Thanksgiving party dessert.

Gingerbread Pumpkin Trifle (Served 12)

Gingerbread Cake (Or just use 1 box of gingerbread cake mix and baked according to directions on the box)

Recipe source: Yummy Tummy's Super moist gingerbread cake recipe

Ingredients:

All Purpose Flour 1 1/4 cup / 150 grams
Baking Powder - 1.5 tsp
Baking Soda- 1/2 tsp
Cinnamon Powder - 3/4 tsp
Ginger Powder - 1/2 tsp
Ground Cloves - a pinch
Salt - 1/4 tsp
Honey - 1/2 cup / 120 ml
Oil - 1/2 cup / 120 ml
Eggs - 1 large
Water - 3/4 cup / 180 ml

• Brown Sugar - 1/2 cup / 100 grams packed
• 
  

Directions

• Preheat oven to 160 degree C (325 F). Line a 20 cm square baking pan with parchment paper and grease it well with oil. Set aside.

• In a sauce pan, take 1/2 cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in 1/4 cup of water and mix well. Set aside so it gets cold.

• Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.

• In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well.

• Now add in half of the flour mix in and fold gently. Now add in all the honey mix and mix well.Add in the remaining flour and mix well.

• The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean.

• Now remove it from oven and cool it down completely.

Pumpkin layer:

Ingredients:

1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 (14 oz) can sweetened condensed milk
1 (5.1 oz) package instant butterscotch pudding mix
1/4 cup milk
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
3 tablespoons brown sugar
3/4 of a (10 oz) bag of ginger snap cookies or about 25 ‐30 cookies

Whipping cream layer:
1 (12 oz) container frozen whipped topping, thawed or homemade whipped cream

Directions:

Pumpkin Layers:

In a medium sized mixing bowl, combine the pumpkin, sweetened condensed milk, butterscotch pudding mix, the milk, the spices and the brown sugar and whisk until mixture is smooth and thickens. (About 1‐ 2 minutes) Set mixture aside.

Trifle Assembling:

1. Cut the gingerbread into 2‐3 inch squares. Layer your trifle bowl or large clear glass bowl with half of the gingerbread.
2. Then crumble 5‐6 cookies over the gingerbread layer. Layer in about 1/2 of the whipped topping, then layer in half of
3. the pumpkin topping. Repeat again with the gingerbread layer, a few crumbled cookies, the whipped topping and then
4. ending with the pumpkin layer on top and a few crumbled cookies.
5. If you like you can save a little extra whipped topping to decorate the top of the trifle and use some whole cookies to
6. go around the top outside rim of the bowl.
7. Cover with plastic wrap and refrigerate for at least and hour or two before serving.
8. You can substitute store bought pound cake for the gingerbread to save time. The flavor is different but still very
9. yummy.
10. Trifle can be made a day ahead of time and kept covered in the refrigerator.
11. Leftovers can also be covered and refrigerated for 2‐3 days.

Recipe Sources: Cooking with sugar's Holiday Pumpkin Gingerbread Trifle

One Bite Crème Brûlée Cheesecake Squares 一口焦糖芝士蛋糕

This year Thanksgiving, I am only responsible for preparing desserts. We had 3 other beautiful lady chefs to help out for all Appetizers and main dishes. Therefore, I can focus on making desserts that serve 50 guests. Beside Thanksgiving theme desserts: Gingerbread Pumpkin Trifle and Kabocha (Japanese pumpkin / winter squash) Mont Blanc Cupcakes, I also made this Crème Brûlée Cheesecake Square. This can easily make ahead and I only need to sprinkle sugar and torch it right before serving. Easy to make and it is so Yummy! One of my guest volunteer to torch it for me! 

One Bite Crème Brûlée Cheesecake Square

Ingredients (Make around 25-30 one bite size squares)

For the crust:

1 1/4 cups finely crushed graham cracker crumbs (from 9 sheets)
2 Tbsp granulated sugar
6 Tbsp butter, melted (preferably salted)

For the fillings:

3/4 cup granulated sugar
1 1/2 Tbsp all-purpose flour
2 (8 oz) pkgs cream cheese, softened
3 large eggs
3 Tbsp heavy cream
3 Tbsp sour cream
1 tsp vanilla extract
6 Tbsp granulated sugar

Directions

For the crust:

Preheat oven to 350 degrees. Generously butter an 8 by 8-inch baking dish. In a mixing bowl,
whisk together graham cracker crumbs and sugar. Pour in butter and use a fork to mix until
evenly moistened. Press mixture into an even layer in prepared baking dish and bake in
preheated oven for 10 minutes. Remove from oven and allow to cool while preparing filling.
Reduce oven temperature to 325 degrees.

For the filling:

• In a mixing bowl, whisk together 3/4 cup granulated sugar with the flour. 
• Add cream cheese to mixing bowl and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture just until smooth, about 1 minute. 
• Add in eggs one at a time and mix just until combined after each addition. 
• Add heavy cream, sour cream and vanilla and blend just until combined. 
• Tap bowl forcefully against countertop about 30 times to release air bubbles. Butter the side of the baking dish and pour filling over crust. 
• Set the 8 by 8-inch baking dish into a 13 by 9-inch baking dish (a roasting pan would be fine too) and pour about 3 cups of hot water into the 13 by 9-inch baking dish (or enough water to make the water level reach halfway up the sides of the 8 by 8-inch dish. You are only pouring the water into the pan without the cheesecake in it, simply to create a water bath which will help the cheesecake cook more evenly and reduce the possibility of cracking). 
• Bake in preheated oven until cheesecake is fairly jiggly, about 42 - 45 minutes, then turn oven off and allow cheesecake to rest in warm oven with door closed about 10 minutes longer or until center only slightly jiggles.
• Remove from oven and allow to cool on a wire rack at room temperature 1 hour, then cover and chill 4 hours.

For the topping:

• Cut bars into squares. 
• Sprinkle each square with an even layer of sugar and melt sugar with a culinary torch (it will melt into beads then bubble, then caramelize and turn to a smooth surface). 
• Allow topping to cool then pipe or spoon a small dollop of whipped cream over top (optional).

Recipe Sources: Cooking Classy (Creme Brulee Cheesecake Bars)