Warm Apple Crisp

Can you feel it, Fall is coming!

I’m so excited, one of my favorite seasons.  I love fall for all the yummies that come with it.  One of my all time favorite fall things to eat is apple crisp.  Warm apple crisp with a scoop of ice cream.

Its pretty simple to make and there are a TON of recipes out there, most that involved a lot of added sugar that I really wanted to avoid.  So after pouring over a bunch of recipes I finally settled on coming up with my own.  Trying to avoid having a huge batch sitting around all weekend tempting me to consume the whole thing I settled on making a small batch in an 8×8 square dish.  The aroma wafting towards me while this was baking in the oven not only had my mouth watering, but I was literally drooling!

You can use any kind of apples you have on hand, mainly Gala or McIntosh are pretty good.  I prefer Granny Smith because of the tartness, the contrast of the sweet/tart just explodes together.

Warm Apple Crisp

makes 3-4 servings

Granny Smith Apples – 2 to 3 medium-sized
Flour (whole wheat or all-purpose) – 1/2 cup
Oats – 1/2 cup (instant oats work best)
Brown Sugar – 2/3 cup
Butter – 1/2 cup (one stick) softened
Cinnamon – 1/2 teaspoon

Preheat the oven to 350°.  Cut the apples into chunks.  Peeled or skin on the apples is your preference.

In another bowl, mix together flour, oats and brown sugar, next cut the butter into the dry mix using 2 forks.  In an 8×8 greased dish, spread the apples.  Top the apples with the flour mixture.  Place in the oven, uncovered, for 30 mins.  Check for doneness and topping should be firm/crunchy to the touch.  Remove from oven and let cool for 10 mins.

Scoop into bowls topped with a scoop vanilla ice cream.

 


Happy Eating!

~Nazia

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Churros for the first time!

Back to that awesome house warming party we threw this past weekend.

I made a 2nd dessert of course. I thought really hard about what I should make. And then Giada popped into my head. A few weeks back, I watched a rerun of one of her episodes and she made churros!

CHURROS!

Ok, so I shouldn’t get that excited because the truth of it all is that I’ve never actually tried a churro. I just know that whenever I’ve been to six flags I would smell the cinnamon deliciousness and it would tempt to get one BUT funnel cake always wins. ALWAYS.

I kind of want some now. And I know I’m side tracking but this really bothers me … How is it that some places serve funnel cake WITHOUT ice cream and hot fudge. Its like a crime. Ice cream and hot fudge should never be optional. I went to the zoo with my friends after I moved here and the lady looked at me funny  as if I was asking her for curry powder topping or something. I should do something about it.

Anyway, continuing on with the churros. They were so good! Some were a little bit crunchy than others because I fried them longer so make sure they are out of the oil once they are done. But I loved them and now what I want the next time I go to six flags (along with the funnel cake of course)

Cinnamon Espresso Churros

Cinnamon-Espresso Sugar

½ cup sugar

2 tbsp ground cinnamon

1 tbsp instant espresso powder

Churros

1 cup all-purpose flour

1 cup water

6 tbsp unsalted butter (at room temperature)

2 tbsp sugar

2 tsp instant espresso powder

½ tsp fine sea salt

2 large eggs beaten

Canola oil for frying

A pastry bag fitted with a large star tip

 

In a small bowl, whisk together the sugar, cinnamon and espresso powder. Set aside.

Line a baking sheet with parchment paper and dust liberally with flour. Set aside. In a heavy-bottomed saucepan combine the water, butter, sugar, espresso powder, and salt over medium-high heat. Bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, stir in the 1 cup of flour all at once. Return the pan to low heat and stir continuously until thick dough forms.

Transfer the dough to a large bowl and slowly add the eggs. Continue to beat until the eggs are fully incorporated and the dough is thick. Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough onto the prepared baking sheet.

In a large saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat. Using a thin metal spatula, transfer the dough, 4 pieces at a time, into the hot oil, and fry until dark-golden and crispy (about 3 minutes). Drain on paper towels and roll in the cinnamon-espresso sugar while still hot. Transfer to a serving platter and serve immediately.

So go *drool* od!

– Aisha :)

Need a date? I can help!

ImageOk, so the best part about iftar has to be the kajoors (Dates) and not just any kind of kajoors, Mejdool dates. Mm. Mmm. Mmmm. So sweet and chewy and there’s so much of it!

But I cannot have dates after Ramadan. I don’t know why or what it is. It’s just not as special. UNLESS, you serve them like this!

So good, it’s dessert! Ask my sister in law, she doesn’t like dates but she requested the recipe

(definitely got some bonus points that evening ;] ) 

I’m not going to say dates are boring, they’re still delicious but theseee are even better. I’ve seen different takes on this. Back in the day when I was young (two years ago), I was in love with almond tucked dates. There was something about the crunch that I liked. A friend of mine dipped her dates in chocolate. It’s brillant. Anything dipped in chocolate is amazing. I should do that with my medicine. It’ll probably be the only way I can take it.

I’m sidetracking here. Sorry! Anyway, the first time I made these babies I took cream cheese and 2 cups of sugar and mixed it all together and piped it into the dates. I tried all sorts of things; I would add in cinnamon or brown sugar or even melt some chocolate and mix it in.

And then I found something uberly fantastic. It’s this thing called Philidelphia Indulgence white chocolate flavored cream cheese. Uhm, half the work in a box?

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 Yes Please!


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 Pipe it in and put some amazing toppings on and even those that don’t like dates will surely love them. Trust me, I know ;]

Decadent Kajoors

 (make more than 1 per person, they’ll go by fast)

Dates

Philidelphia white chocolate cream cheese

Chopped walnuts

Chopped chocolate

Sprinkles

Ziplock bag for piping

Cinnamon powder

Take a knife and make a butterfly cut by cutting halfway through. Remove pits.

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Take a ziplock bag and fill it with the cream cheese. Pop it into the microwave for 10 seconds. By doing this, the cream cheese will have an easier flow. Cut a small triangle at the corner of the ziplock bag and pipe into the dates.

Place all toppings on a plate and use the side of the cream cheese to press against them. Image

Add a dash of cinnamon on top, refrigerate for at least 10 minutes and take them out to break your fast. I guarantee you’ll want a second!

Ps. I want to know what you as my followers want to see on this blog! So comment below and I’ll definitely make/test something you want!

– Aisha