Today I am offering buttery apple turnovers, which we will make with rough puff pastry. Yes, you read right, we will make the rough puff pastry ourselves, but I believe it is so worth it. It does require a bit of work, but definitely not as much as real puff pastry. Of course you are free to buy puff pastry if you believe it is too much work. I filled mine with buttered apples, which were spiced up with a few spices. Are you interested in the recipe?
Finally an American recipe again: Apple Pie! This one has an all-butter pie crust, lots of apples, and caramel sauce. I do already have an apple cranberry pie on this blog as well as apple pie with a cream cheese crust. The one you see here is an apple pie with caramel, not only as an extra drizzle, but mixed with the filling. And for that reason I didn’t add any further sugar to the filling, the caramel sweetens the apples enough. I should have known that my husband would finish off this pie in a second, he loves pies and it basically was gone once I put it down on the plate. But hey, no problem, just make another one! What’s not to like about apples, and caramel?
Butter Cake! Today you will get a butter cake with lots of apples, almonds, and caramel sauce. I warn you, this is a yeast dough that requires you to start at least the night before and that needs a few hours of rising before you can actually bake it. But if you bear with me and go through all the hassle, I can promise you, this is an ultra fluffy yeast dough with a nice crunch at the same time. Think of baked apples and caramel sauce as the addition to this delicious cake and you will love this one.
Today I am introducing apple cream strudel from Munich. This strudel is a classic from grandma’s time. I am happy that Anna from the German blog Teigliebe agreed to bake together a classic recipe from grandma’s time. We baked together already once, this was during the giveaway from Marc and Andrea, Anna made a super beautiful raspberry rhubarb pie and I made a strawberry pie with roses. I was happy when Anna agreed to bake again with me. I picked the topic “Classic Recipes from Grandma’s Time” due to the fact that my grandma S. passed away recently. At the funeral it was mentioned several times that she was a brilliant baker and cook. Her home was known as a “hotel” even though she did not run any as her food had the standard of a hotel and she loved to host a lot of get-togethers. I distinctly remember her birthdays as the table would be laden down with the weight of oh so many homemade cakes and pies.
Today I am introducing you to super moist apple cupcakes with caramel frosting and some extra drizzles of caramel. If you are on the lookout for moist cupcakes that are easy to prepare and you love caramel, these are perfect for you! This cupcake is moist and has a very creamy and light frosting as a topping. Perfect for any season.
I often take cake to work. My colleagues are some of my regular test eaters. And since I bring cake to work often, I usually can tell if a recipe stands out. That was definitely the case with this apple almond cake. Suddenly I found post-its saying “Thank you to our baking queen” or “Thanks for making my Thursday morning much sweeter.” My conclusion? This apple almond cake is a keeper, it is a keeper because no other cake has received as many post-it notes. It definitely needs to be posted on the blog. If you want apples in your coffee cake, this is the cake to choose. You have some apple in the cake dough, a lot of apple compote on the top with some nicely browned almonds plus one full apple as pretty decoration on the top. I mean, you got APPLE cake for sure with this one.
I can’t believe I had forgotten about this apple pie with cream cheese pie crust! Sometimes you need to be reminded, in this instance it was my mom who actually baked the pie when I came for a visit for me to remember. I had sent her this recipe more than 15 years ago when I was fortunate enough to spent a year in Canada. This is an apple pie prepared with a cream cheese pie crust, so you will not need any egg or water. It basically has the cream cheese as the binder. Ironically, I had totally forgotten about this method of making pie crust, so I was very happy when she actually made this apple pie for my visit the other day. Continue Reading…
Guys, I looooove fall. I just love this golden light, the rustling of leaves, I just love every aspect of it, including rainy days as these are so perfect for reading a nice book with a thick and snuggly blanket. I always get excited during fall and I snap pictures of everything, I wish fall was three quarters of the year. And for this reason I decided to make a simple and easy apple slab pie for picnics.
Tart Tatin, simple, plain, classic. This is what you will get on my blog today. Reason for it was a colleague of mine you gifted me with some home-grown apples. So then I thought, finally I have the chance to actually introduce this classic recipe here, even though I have been making it for a while already. This time I wanted to do it the really old-fashioned way, you know, with an oven-proof skillet, with apples, caramel and a pastry dough. Can you believe that classic tarte tartin actually only contains four ingredients: apples, sugar, butter, and flour?
Pumpkin roll with apple buttercream? Pumpkin doesn’t play a very important role in baking here in Germany. At least until recently. No, we have not yet discovered its use for cheesecake and the like.
Can I confess something? I have never been a big fan of pumpkin pie. I know, kill me know. But I just don’t like the flavor that much. I have tried my share of pumpkin pies, but still. That’s why I have ignored pumpkin mainly in baking.
But then I met my hubby and hubby is a big fan of pumpkin pie. So I started looking for good recipes. This recipe is currently his favorite. If you like pumpkin pie, try it, it is great. But as stated, I didn’t get excited. Because I don’t like such a dominant pumpkin flavor.