Recipe#42: apple cinnamon cocoa pie
“Good apple pies are a considerable part of our domestic happiness” (Jane Austen)
300 gr (2 ½ cups) all purpose flour
125 gr (½ cup) granulated white sugar
150 gr butter
cocoa nibs (q.b.)
brown sugar (q.b.)
In a bowl combine the flour, the sugar, the butter and the egg. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge for 30 minutes. Cut the apples in slices.
Preheat the oven to 180° (350 F). Butter a 22 cm (9 inches) round pan. Spread the dough in the pan with sides. Put the apple slices on the dough. Sprinkle the brown sugar, the cinnamon and the cocoa nibs on the pie.
Bake for around 45 minutes or until the top turns slightly brown.
Recipe#18: apple cake
“Cakes are like books, there are new ones you want to read and old ones you want to reread.” (Ellen Rose)
300 gr (2 cups) flour
300 gr (1 ½ cups) sugar
200 gr (1 cup) butter – room temperature
3 – 4 apples (sliced)
2 tsp baking powder
1 tsp vanilla extract
Combine the softened butter with the egg yolks until creamy, add the sugar and keep mixing. In a separate bowl beat the egg whites until stiff with a pinch of salt and then add to the butter mixture. Gradually incorporate the flour, baking powder and vanilla. Lastly, add the sliced apples.
Grease and dust a 24 – 26 cm (9 – 10 inches) round cake pan. Pour the batter in the pan and bake at 180° (350 F) for 50 minutes.
Recipe#9: carrot muffins
“Good things come to those who bake.”
2 – 3 carrots, peeled and grated
1 small apple, peeled and grated
60 gr (1/4 cup) chopped walnuts
180 gr (1 1/3 cup) all-purpose flour
150 gr (¾ cup) granulated sugar
½ tsp baking soda
1 tsp baking powder
1 ½ tsp ground cinnamon
120 ml vegetable oil
1 tsp vanilla extract
Cream cheese frosting (optional):
50 gr (¼ cup) butter
100 gr (½ cup) cream cheese
3 tbsp powdered sugar
½ tsp vanilla extract
Preheat oven to 180° (350 F).
In a bowl, combine the flour, sugar, baking soda, baking powder and ground cinnamon. Add the chopped walnuts. In another bowl, mix together the eggs, oil and vanilla extract.
Fold the wet ingredients, together with the grated carrots and apple, into the dry ingredients until combined. Don’t overmix! Pour the batter in the muffin cups and bake for 20 minutes. Remove the muffins from the oven, cover them and let them cool completely.
For the frosting, beat the butter and cream cheese until smooth. Gradually add the powdered sugar until fully combined then beat in the vanilla extract. These amounts will allow you to lightly cover the muffins with a a small dollop of frosting, halfway between a muffin and a cupcake!