Simple Apple Crostata

This is a super easy version of apple pie, each slice of this crostata is packed with everything you find in an apple pie…the apple is moist and the crust is light and flaky…and even better served with a scoop of vanilla ice cream.

A few weeks ago, I was asked to make a dessert with apple for a dinner, after thinking and surfing the internet for ideas I finally decided to go with an apple crostata, first because of the way it looked and second for its simplicity.

So, if you like apple pie, you will love the apple crostata, which is nothing more than an apple tart. For this apple crostata, I simply used all the ingredients as for to bake an apple pie…and yes, I cheated…I did not make the crust, came directly from Trader Joe’s freezer, but if you like making everything from scratch you have my respect…either way, I can guarantee that you will enjoy this recipe, especially with a scoop of vanilla ice cream.

Talking about ice cream, have you ever heard of Handel’s Homemade Ice Cream? Well, if not you should see if there is any near you…the ice cream is to die for, made daily with the most fresh ingredients, once you try their ice cream you will not be able to settle for any other….anyway, so this is what we took to the dinner party.

This recipe was a compilation of many recipes from the internet, particularly from here.

Ingredients:

  • 500 g of apple, I used organic pink lady
  • 4 tablespoons sugar
  • 1 tablespoon of cornstarch
  • 2 teaspoons ground cinnamon
  • 2 tablespoons of lemon juice, about the juice of one medium lemon
  • 3 tablespoons of butter, melted
  • 1 beaten egg mix with ½ tablespoon water as egg wash
  • Swedish pearl sugar
  • Extra ground cinnamon for the crust

Method:

Make sure the crust is defrosted, according to the instruction of the package.

Preheat oven to 400F

In a small bowl mix the sugar, cinnamon, cornstarch and set aside.

Peel, core and slice the apples. Place in a medium bowl. Add the lemon juice and toss it gently, making sure that every apple slice is coated with the lemon juice. Add the cinnamon and sugar mixture and then the melted butter. Again, making sure that the apple slices are coated.

Peel the pie crust and place on a parchment paper. Layer the apple slice orderly in one direction, leaving about 1 to 1.2 inch from the edge.  Once the crust is filled with the apple, fold the edge over the apple.

Brush the border with the egg wash and sprinkle with cinnamon and Swedish pearl sugar.

Bake for approximately 35 – 40 minutes or until the golden on the top.

Remove the crostata from the oven and let it cool before serving.

Note: I made another version which a thin layer of low sugar apricot jam (2 tablespoons) was added to the crust before adding the slices of apple, and proceeded as described above…absolutely delicious!

I hope you enjoy this simple version of apple pie.  You might want to take a look at Simple Apple Crisp or Apple Filled Buns recipes.

Did you know that apples contain pectin? Pectin is used in the making of jam as a thickening agent. Moreover, pectin is a dietary soluble fiber which can help lower cholesterol.

Thank you for visiting Color Your Recipes…have a colorful week!




Calamansi Souffle Cake

This Asian inspired cake is super light and melt in your mouth, it is easy to make and require just a few ingredients. The citrus flavor from calamansi gives this cake a very unique touch.

I got this dwarf calamansi tree a while ago and since then it has been given us loads and loads of little citrus fruits which according to Wikipedia it is a hybrid between mandarin orange and kumquat. . In spite of the seeds in it I love how easy is to squeeze the fragrant juice out of it. Often I add to water or use as a lemon in salad and cooking, in another words, anywhere you use lemon I sometimes substitute for calamansi.

Now you can see how the idea of making calamansi cake was born…the recipe is based on Orange Lemon Sponge Cake  from Jeannetay’s Blog, which by the way has amazing recipes for cake and bread.

Oh! Before I forget, the batter is baked in a water bath (bain-marie), therefore the light and moist texture of the cake resembling cotton…so plan and make sure you have all the necessary tools ready.

Since I love everything mini I used 2 mini angel food cake pans and one 4” round pan.

Ingredients:

  • 3 large eggs, separated
  • 45 g cake flour
  • ⅛ teaspoon salt
  • 25 canola oil
  • 35 g calamansi juice (or lemon juice)
  • ⅛ teaspoon cream of tartar
  • 40 g sugar (10 g + 30 g)

Method:

Sift flour and salt together and set aside.

Preheat oven to 350F

In a large bowl whisk the egg yolk together with the sugar (10g), oil until creamy and the yolk turns light yellow.  Add the calamansi juice and whisk well.  Add the sifted mixture of flour and combine well without over mixing. Set aside.

Whisk egg white in a medium bowl until foamy then add cream of tartar, slowly add the remaining 30g of sugar. Whisk until firm peaks form.

Add approximately ⅓ of the egg white meringue to the bowl containing the egg yolk mixture with flour and mix gently until the egg white are totally blend in. Add another ⅓, and fold into the batter. Finally add the last ⅓ portion of the egg white to the cake batter folding gently to not deflate the air in the meringue.

Pour the batter into a prepared 6”pan (round or square, lined with a parchment paper on the bottom) or a 2 mini angel pan (4.5”) plus a round 4” pan.

Bake for 20 minutes at 350F. Remove from the oven and unmold the cake by flipping on a plate or wire rack and let it cool.

If you enjoy this Asian inspired cake recipe, please take a look at Cotton Soft Cheesecake or Pumpkin Cream Cheese Cake recipes.

Did you know that calamansi is packed with vitamin C? Like all the other citrus fruit, calamansi contains high levels of vitamin C and antioxidants. It is very popular in Phlippines combined with soy sauce and used as marinade or dipping sauce.

Thank you for visiting Color Your Recipes…have a colorful week!




Yogurt with Homemade Bourbon Cherry

These cherries cooked in a little sugar and Bourbon whiskey are a perfect match for yogurt, ice cream, cake, oatmeal, cocktails and of course by the spoons.  I love to always have a jar of  these cherries in the refrigerator to spike a bit of sweet with a touch of Bourbon when needed.

Somehow this year we bought so many cherries, and as always my eyes were bigger than what we could really consume…after the cherries being sitting in the refrigerator for a few days and it seemed that they were not going anywhere I decided to add a little incentive to increase the eager to consume it. So the cherry in bourbon came to life…I had made similar recipe before using brandy and added into ice cream and frozen yogurt, so good!

I found many use for these cherries, over ice cream, in smoothie, cocktails and mixed into homemade yogurt. The addition of this bourbon cherries it sure added a nice kick to the yogurt.

So if you have a lot of leftover cherries, try this recipe, you will not regret…especially that you can keep it longer…

Ingredients:

  • Approximately 700 g cherry, pit removed
  • ⅔ cup sugar
  • ½ cup bourbon whiskey

Method:

In a medium pan place the sugar with the cherries.  Cook under medium heat for 5-7 minutes. Stir occasionally.

Remove from heat, and let it cool. Add another ¼ cup bourbon whiskey if desire.

Place in a jar and store in the refrigerator.

I hope you enjoy this simple recipe for making Bourbon cherries,  check the other recipes with cherries such as  Brandied Cherry Ice Cream or Brandied Cherry Froyo recipes.

Did you know that cherry contains a large amount of water? In spite of low vitamins content, cherry contains dietary fiber.

Thank you for visiting Color Your Recipes…have a colorful week!




Chunky Chocolate Chips Cookies

These cookies are one of the best I have ever made…it is loaded with chunks of dark Belgium chocolate and toasted walnuts. They are almost like a chocolate bar with walnuts.

Let’s be honest, there is not such a thing as “not good chocolate chips cookies”, but there is a “great chocolate chips cookies”, and I can assure you that this is one of the great ones…as mentioned above, it is loaded, yes, loaded with dark Belgium chocolate and lots of toasted walnuts…again, the quality of the cookies lay on the quality of ingredients you use, and this time I did not hold back…instead of the chocolate chips found in grocery store (without offense) I decided to chop the bar of the dark chocolate (Trader Joe’s) and wow…

I hope you get the chance to try this recipe and find how amazed I was when I first broke into one of the cookies…

Ingredients:

  • 2 sticks (½ lb) of unsalted butter, cut into small pieces
  • 135 g light brown sugar
  • 100 g sugar (for less sweet use 70g)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 300 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 400 g dark chocolate, cut into random chunks, I used Belgium
  • 250 g walnut, roasted and chopped into chunks (increase up to 400 g)

Method:

Preheat oven to 400F

Sift the flour with baking soda, baking powder and salt. Mix it all.

Place butter and sugar into bowl and turn mixer on low, and then on medium until the butter is smooth.

Add the eggs and vanilla extract, continue to beat on medium until all the eggs are incorporated to the butter.

Remove the bowl from the mixer and add the mixture of flour. Mix gently until all the flour is incorporated.

Pour in the chocolate and walnut into the dough and stir gently, making sure that the chocolate and walnut are mixed evenly into the dough.

Using an ice cream scooper, scoop the dough on a cookie sheet lined with silicone mat or parchment paper.

Bake the cookies for 9 minutes. The cookies should be slightly golden on top and bottom. Remove from the oven and let it cool for approximately 15 minutes. Do not move the cookies as they still “cooking” and setting during the 15 minutes rest.

Serve warm or at room temperature.

If you enjoy this recipe you might want to try the Brown Butter Chocolate Chips Cookies recipe.

Did you know that dark chocolate contains plant flavonoids? Flavonoids are antioxidants…in spite of the antioxidants in dark chocolate one should be careful not to consume too much due to its fat content.

Thank you for visiting Color Your Recipes…have a colorful week!




Lemon Curd with Blueberries

Homemade lemon curd is the best…tangy and yet sweet…creamy and silky…and together with fresh blueberries is just heaven on earth.

After eating lemon curd by the spoons and mixed with homemade yogurt I decided to add some fresh fruit with it…and what is the match in heaven with lemon curd? Fresh blueberries…I made them into small serving portions, but if you like you can make it into large portion…

There is really no recipe…just crumbled a few biscuits, such as almond biscotti or graham crackers and place on the bottom of the little glass, fill with a mix of lemon curd and add as much blueberries you can fit in it…

Oh! Before I go on…talking about lemon and curd, you might want to check these awesome recipes, Blueberry-Lemon Parfait from Kitchen Riffs and Blueberry Mango Curd Tart from Angie’s Recipes.

Ingredients:

  • Lemon curd, preferably homemade
  • Fresh blueberries
  • Graham crackers
  • Fresh mint leaves for garnish

Method:

Crumble the biscuits or graham crackers and place in the bottom of the cups.

Add a spoonful of lemon curd on top of the crumbled crackers and gently place the blueberries in it by gently pressing it down.  Be gently as you do not want them smashed.

Fill the cup as desire and garnish with fresh mint leaves.

Serve cold.

If you enjoy this very simple recipe, you might want to take a look at Thai Red Rubies in Coconut Pandan recipe.

Did you know that blueberries are packed with anthocyanins? Anthocyanins are flavonoids, which are found in wines as well. Anthocyanins are very distinct due to its pigmentation. Moreover, it is believed that the cardiovascular benefits of the anthocyanins is due to the oxidative stress protection.

Thank you for visiting Color Your Recipes…have a colorful weekend!




Homemade Lemon Curd

Homemade lemon curd is much tastier than the store bought ones, it is so easy to make and only requires a few ingredients.  The color and flavor is pure summer…blasting with flavor, rich, creamy and so flavorful…

I love everything that has lemon in it…from bars to ice cream and our Meyer lemon tree was loaded with lemons, after picking them up and freezing some of them for making smoothie I still find myself with a lot of it…not to mention that we still have other kind of lemons tree in our backyard.

Since I had made pavlova recently I found myself with leftover egg yolks and I absolutely dislike throwing food away, I thought that the best way to use the egg yolks up and the extra lemons was to make lemon curd.

Ingredients:

  • 5 egg yolks
  • 1 egg
  • ½ to ¾ cup sugar depending on your taste, I used ½ cup
  • 200 ml freshly squeezed lemon juice form Meyer lemons
  • Lemon zest, approximately 1-2  teaspoons
  • 4 tablespoons unsalted butter cut into small pieces

Method:

Mix the egg yolks with the egg and pass it through a fine sieve directly to a small pot. I find that removing the egg membrane the curd does not taste eggy.

Add the lemon zest and the sugar, mix well and then add the lemon juice, combine well and finally add the butter.

Cook over low-medium heat, stirring constantly until all the butter melts and the lemon mixture thickens. The lemon curd will be a bit liquid but it will thicken as it cools.

Remove the lemon curd from the pan and pour into a glass jar. Place a plastic wrap directly to the lemon curd to avoid a film to form. Once it cool completely, place the jar in the refrigerator.

Serve cold.

And my favorite way to eat lemon curd…by the spoon…

or with homemade yogurt

I hope you enjoy this simple recipe for Homemade Lemon Curd, for more desserts recipe you might want to check HERE.

Did you know that lemon contain lots of vitamin C which boost your immune system? Moreover lemon peels contain as much as 10 times more vitamin than the lemon juice itself.

Thank you for visiting Color Your Recipes…have a colorful week!




Fresh Berries with Vanilla Yogurt

Today I am sharing with you a very simple twist for your everyday bowl of berries and yogurt. You will not believe that just a little sprinkle of the Nielsen-Massey Madagascar Bourbon Pure Vanilla powder on a plain yogurt will make magic…all of a sudden the berries are covered by an elegant layer of very delicate, aromatic and flavorful yogurt…

This is one of the posts that there is no need for recipe. Plain and simple, just top your fresh berries with yogurt.  Oh, before I continue, when I was approached by Nielsen-Massey Company to try one of their products I picked the vanilla powder since I have never used vanilla in the form of powder. I received a sample of Madagascar Bourbon Vanilla Powder for review and I was not financially compensated for this post, all the opinions are mine based of my experience.

Now, back to the post…the special treat is in how you prepare the yogurt…in this particular post I used homemade non-fat yogurt (which I will share some other time). You can use whatever kind of plain yogurt you wish.

I added a bit of organic sugar and a sprinkle or two of the vanilla powder. I could not believe that just a little bit of the vanilla powder could give such an amazing aroma and yet delicate flavor to the plain yogurt. I hope you get a chance to try.

If you enjoy this simple twist of berries with yogurt you might want to check on Strawberries and Cream, Frozen Berry Yogurt recipes.

 

Did you know that berries are rich in vitamins, minerals and phytonutrient? The berries are loaded with anthocyanins due to the natural bright colors and flavonoids in the seeds and skin.

Thank you for visiting Color Your Recipes…have a colorful week!




Pandan Infused Coconut Milk Sticky Rice with Mango

This is a very simple recipe for the Thai inspired dessert made with sticky rice and served with fresh mango…a must try…

We often order this dessert when eating at the local Thai restaurant, and I always felt guilty in ordering a dessert that was so easy to make…but somehow never came around until a few weeks ago when reading Simple Gluten Free Kitchen post I then decided that I could not wait anymore, so this post it totally inspired by Balvinder…

If you have not had this dessert you must try it, even my husband that was not brought up with sticky rice loves it…

 

Ingredients:

  • 1 cup glutinous rice or sticky rice
  • 1 can coconut milk
  • Pandan leaves, fresh or frozen
  • 1 pinch salt
  • 3 to 4 tablespoons sugar
  • Fresh mangoes

Method:

Cut the pandan leaves to approximately 4 by ½ in. Tide a knot and place in a pan with the coconut milk. Bring to almost boiling and turn to simmer for 15-20 minutes.

Meanwhile wash the sticky rice until water is clear.

Remove the pandan leaves from the coconut milk.  Pour the coconut milk infused with pandan leaves and measure 1 ½ cup.  If necessary add water to complete the volume. Pour the coconut milk back to the pan and add the rice.  Place under high heat until boil, then turn to simmer and cook for another 10 minutes.

When all the coconut milk is absorbed into the rice, add the sugar and let it stand for 10 more minutes.

To serve, peel the mangoes and cut into slices or cubes. Serve the warm sticky rice with the mango.

If you enjoy this Asian inspired dessert, you might want to take a look at the Thai Red Rubies in Coconut Milk Infused with Pandan recipe.

 

Did you know that sticky rice or glutinous rice in spite of the name does not contain gluten? Usually rice contains amylose and amylopectin, glutinous rice have very little of amylose and high amounts of amylopectin, which is accountable for the sticky texture.

Thank you for stopping by Color Your Recipes…have a colorful day!




Simple Apple Crisp with Vanilla Ice Cream

The sensation of sweet and tangy warm apple with bits of crispy oats together with chilly creamy ice cream is just delightful…

This is a very simple recipe that can be literally place together in a blink…there is nothing exclusive in terms of ingredients…but the combination is just splendid. This dessert sure emphasizes that simple is good.

Ingredients:

Apple Filling

2 apples, peeled and cut in small pieces

1 to 2 tablespoons raisins

½ tablespoon lemon juice

1 tablespoon brown sugar

½ to ¾ teaspoon ground cinnamon

1 pinch salt

1 tablespoon corn starch

1 tablespoon butter, cold cut in small pieces

 

Topping

2 tablespoons all-purpose flour

2 ½ tablespoons quick oat

2 tablespoons butter, cold cut in pieces

½ teaspoon ground cinnamon

Method:

Preheat the oven to 350F.

In a medium bowl, toss together the apples, raisin, lemon juice, brown sugar, cinnamon, salt butter.  Add the corn starch and fold gently.  Divide the apple filling in 4 small baking dish and set aside.

For the topping:

In a medium bowl, mix all the ingredients together.  Use fork to mask the cold butter into the mix until large crumbs form.

Sprinkle the topping evenly over the 4 baking dish with the apples. Bake until is golden brown and bubbling on top, about 30 to 35 minutes.

Serve the apple crisps warm with vanilla ice cream.

I  hope you enjoy the simplicity of this dessert by just combining a few ingredients.

 

Did you know that apples are extremely rich in antioxidants and phytonutrients? Therefore apples may help reduce risks of developing heart disease, hypertension, diabetes and cancer.

Thank you for stopping by Color Your Recipes…have a colorful day!

 




Sourdough Starter Waffle

What you do when you have extra sourdough starter? Please do not discard the discard…you can make these waffles, they are so light and crispy!

My sourdough starter is really taking off…and it is so much fun seeing all the growth and the yeast smell mixed with the sour of the lactobacillus…what a fun thing to culture.

I got to a point that I can literally feed my sourdough starter only twice a month…even so, when this time comes, and I do not need to bake bread I feel so bad having to discard the extra starter, so I search and search to see what I could make with it…the choices are endless…so this week I decided to try the sourdough waffle.

I served these waffles with dulce de leche…the combination of the gooey dulce de leche with the light and crispy waffles with a hint of tanginess were just delightful.

The recipe calls for you to have some preparation a day before you can serve the waffles, so plan ahead. This recipe was basically originated from here with minor adjustment.

 

Ingredients:

  • 100 g sourdough discard
  • 50 g water
  • 50 g all-purpose flour
  • 4 tablespoons melted butter
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • ½ teaspoon baking soda

Method:

Combine the sourdough starter, water, and flour in a medium bowl. Cover and leave at room temperature on the countertop overnight.

In the morning, when ready, whisk together the eggs, melted butter, sugar, salt, vanilla, and the baking soda together.

Fold gently the egg mixture into the sourdough.

Preheat and grease a waffle iron. Pour approximately ⅓ cup of the waffle batter into the center of the iron. Close and bake until golden brown, by following the instructions of your waffle iron.

Serve warm with syrup or anything you like.

I hope you give this recipe a try in case you have extra sourdough starter…or just plan to have some extra to make these waffles.

If you enjoy this recipe you might want to check on Yeast Raised Waffle or Waffle Iron Churros.

 

Did you know that sourdough dough is fermented by a combination of wild yeast and lactobacillus? Lactobacillus is the bacillus used to produce yogurt, sauerkraut, cheese and other fermented food products.

Thank you for stopping by Color Your Recipes…have a colorful day!