A taste of autumn.

After experiencing an unseasonably warm autumn in Israel, we had highs of 29C, its finally started getting cold and rainy.

What better way to spend a cold morning than baking?

I decided that cinnamon-y stewed apples were the way to go, and it just so happened we had some vanilla ice cream in the freezer and I also had the last of my Moir’s custard powder from SA that was begging to be used. 

Apple crumble was a go!

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Hot Apple Crumble
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 


Course: Dessert
Author: Gina
Ingredients
  • 4 apples, peeled, cored and diced into 2cm chunks (I used Granny Smiths, you can use any type though)
  • 4 tablespoons sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons water
  • 1 cup flour
  • 4 tablespoons sugar
  • 1/4 cup butter or marge
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 180C.

  2. Place the diced apple, first lot of sugar and cinnamon, and the water into a pot.

  3. Bring to the boil while stirring and then drop to a low simmer.

  4. Keep stirring until the apples have softened.

  5. Place apples and any syrup into a pie dish.

  6. To make the crumble, using your hands, mix the flour, remaining sugar, butter, and cinnamon until the mixture looks like bread crumbs.

  7. Pour the flour mixture over the apples in an even layer.

  8. Bake the pie for about 30 min.

  9. Serve hot with ice cream and custard.

Got yogurt?

We did.

1.5L of Greek style yogurt.

Before it went bad I decided to look up a few recipes to use it up.

Two that stuck out were Snickerdoodle Cake and Frozen Yogurt Bark.

Both turned out delicious!

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Snickerdoodle Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 


Course: Dessert
Author: Gina
Ingredients
  • 2 tbsp cinnamon
  • 6 tbsp granulated sugar
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup Greek style labour
Instructions
  1. Preheat oven to 180C and prepare 2 loaf pans.

  2. In a small bowl mix most of the cinnamon and 6 tablespoons of sugar together and set aside.

  3. In another bowl mix together flour, baking powder, salt and 1 teaspoon cinnamon and set aside.

  4. In your electric mixer (or a large bowl), cream the butter, sugar and oil on medium speed for about 1 minute.

  5. Add the eggs and mix.

  6. Add the vanilla and yogurt and mix until just combined.

  7. Add in the flour mixture and stir by hand until just combined.

  8. Scoop a 6th of the batter into each loaf tin, sprinkle a thick layer of cinnamon sugar over the batter, repeat 2 more times, ending with a cinnamon sugar layer.

  9. Bake for about 40-45 minutes.

  10. Remove from oven and allow to cool before removing from the tins.

  11. Serve warm with a little butter spread on.

Recipe Notes

Adapted from Betty Crocker

 

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Frozen Yogurt Bark
Prep Time
10 mins
Cook Time
4 hr
Total Time
4 hr 10 mins
 

Got some Greek style yogurt left over? This is a really quick and easy way to use it up.

Course: Dessert, Snack
Author: Gina
Ingredients
  • 2 cups Greek Style Yogurt
  • 2 tbsp honey You can add more or less depending on your taste
  • 1/2 cup fillings/toppings of your choice raisins, craisins, nuts, marshmallows, frozen berries, fresh fruit
  • 1/2 cup strawberry jam heated until runny
Instructions
  1. Mix the yogurt and the honey until well combined.

  2. Add in any fillings you want.

  3. Line a baking sheet with wax paper or tin foil.

  4. Pour the yogurt onto the baking sheet. Thickness depends on you.

  5. Add desired toppings.

  6. Drizzle the strawberry jam over the top.

  7. Freeze for no less than 4 hours.

  8. Remove from freezer and break into pieces.

  9. Store in a sealed container in the freezer.

A taste of childhood

The other day, while hunting for a tin of coconut milk, I came across condensed milk. It can be tricky to find here so I grabbed one and then stuck it in the grocery cupboard and promptly forgot all about it.

Then last weekend while looking for something yummy to snack on, I pulled out the tin. I also spied a bag of desiccated coconut and an idea struck.

Coconut ice!

I remember the white and pink sugar overload from my childhood quite fondly and decided to whip up a batch and introduce it to my children. Faith was dutifully impressed, Aaron took one sniff and said no way!

Its really, really easy to make and took no time at all. The hardest part was the mixing, its really good for toning your arms!

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Traditional Coconut Ice
Prep Time
15 mins
Total Time
15 mins
 

Super sweet, super sticky, coconut treats.

Course: Dessert, Snack
Author: Gina
Ingredients
  • 1 tin condensed milk
  • 500 g icing sugar
  • 400 g desiccated coconut
  • 3 drops red food colouring you can use any colour you like and even add flavouring if you want
Instructions
  1. Pour the condensed milk into a large bowl.

  2. Add the icing sugar and the coconut and mix together. Make sure you scrape the bottom of the bowl to get all the condensed milk.

  3. Keep mixing. The mixture will be very stiff. Keep going.

  4. Line a square or rectangular, deep sided dish with baking paper.

  5. Scoop out half the mixture and using your hands or the back of a spoon, press the mixture into the dish. It doesnt have to be perfect but the more uniform the thickness is, the better it will look when you cut it into squares.

  6. Add your colouring (and/or flavouring) to the remaining mixture and mix well until the entire mixture is coloured to your liking.

  7. Scoop out the coloured mixture and using your hands or the back of a spoon, spread it over the first layer in the dish and press it down.

  8. Once everything is smoothed out to your satisfaction, place the dish, covered, in the fridge for a few hours.

  9. Once cold and set, remove the coconut ice from the dish, peel off the baking paper and slice into small squares with a sharp knife.

  10. Store in an airtight container or ziplock bag for up to 3 weeks in the fridge.

Recipe Notes

You can add a bit of cocoa powder to the 2nd half of the mixture instead of food colouring to make a vanilla chocolate ice.

 

Yes, another recipe.

A while back I bought sour cream and since it was on special I bought 5 pots. Then I only used one. 

Since the sour cream was about to reach its expiry date (can sour cream really expire? Does it just get more sour?) I asked around for recipes to use up the last 4 pots.

I used one pot to make a creamy nutmeg pasta sauce the other night and then last night I used another pot to make these quick and really delicious scones.

Scones my wife made

 

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Sour Cream Scones
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Breakfast, Side Dish, Snack
Servings: 6
Author: Gina
Ingredients
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 envelope baking powder (about 3 teaspoons)
  • 200 ml sour cream
  • 6 tablespoons water approx/as needed
Instructions
  1. Preheat oven to 200C.

  2. Mix together all the dry ingredients.

  3. Add the sour cream and start mixing it in.

  4. The mixture will start to look like bread crumbs.

  5. Add water, a tablespoon at a time, until the dough starts to come together.

  6. Use your hands to kneed the dough into a ball. The dough will be quite sticky.

  7. Coating your hands in flour, take small handfuls of the dough and form balls.

  8. Place on a baking tray and flatten slightly.

  9. Bake at 200C for about 15 minutes.

  10. Allow to cool slightly before breaking them open and slathering butter, jam and cream over them.

Recipe Notes

Adapted from AllRecipes here.

Have your (cheese)cake and eat it too!

Once again, Shavuot has come and gone.

Last year I blogged about the awesome cheese blintzes I made (which I made again this year).

This time I decided to try my hand at making a cheesecake. I also wanted to make it sugar free so that Paul could enjoy it too. 

I found a few recipes online and using them as a base, I adjusted to the ingredients I had available.

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Sugar Free Cheesecake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 

A fluffy, sugar free, baked cheesecake.

Course: Dessert
Author: Gina
Ingredients
Base
  • 1 packet sugar free chocolate tea biscuits
  • 1/3 cup butter
  • 3 tbsp cup for cup sugar replacement
  • 1 tbs vanilla
Filling
  • 750 g ricotta cheese
  • 200 ml sour cream
  • 1 1/4 cups cup for cup sugar replacement
  • 3 large eggs
  • 1 tbsp lemon juice
  • 1 tsp vanilla
Instructions
Base
  1. Crush the biscuits until they resemble fine crumbs.

  2. Melt the butter and mix into the biscuit crumbs along with the sugar replacement and vanilla.

  3. Press the mixture into a prepared round 9 inch springform cake pan (or into the bottom of a glass or pyrex dish.

  4. Bake at 160C for about 5 minutes.

  5. Allow to cool while assembling the filling.

Filling
  1. Beat the ricotta, sour cream and sugar replacement until smooth.

  2. Add the eggs one at a time and beat to incorporate.

  3. Add the lemon juice and vanilla and mix well.

  4. Once your base is cool, slowly pour the filling on top and smooth out the top.

  5. Bake in a 160C oven for 50 minutes. The top will begin to turn brown and crack around 45 minutes. This is normal.

  6. Run a knife around the edge of the cake and then allow the cake to cool to room temperature before transferring to the fridge for at least 2 hours.

  7. Once the cake is chilled you can remove it from the pan.

Its not just banana bread

So I mentioned that I bought a stand mixer the other day. Well, it arrived and so far I have made 2 batches of challah using the dough hook (NEVER kneading dough again!) as well as a batch of cinnamon muffins and on Friday I made an apple and banana bread/muffin recipe.

I have absolutely no idea what prompted me to add apples into the mix but I’m glad I did. They were amazing!

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Dairy Free Peppermint Tart

As you all probably know, we keep a kosher home. That means that if we have a meat meal, the dessert needs to be dairy free.

This Rosh Hashanah, my brother hosted the meal, which was a feast of amazing chicken, deli roll, veggies and more, and I was making the desserts.

I really really wanted to make a Peppermint Crisp Tart (click on the link for the original recipe) but it needed to be parve/dairy free.

Fresh mint in closeup

My one issue was finding a solid slab of dairy free peppermint chocolate. Not so easy apparently. You can get After Eights but the peppermint part is soft and I didnt think that would work. I found an artisan, bean to bar, locally made chocolate but I could not get the peppermint one for love nor money. Eventually I gave in and bought plain dairy free chocolate and then found a peppermint extract to add to the cream. 

Another concern was what to swap the dulche de leche for. It had to be sweet but diary free and I came up with using Biscoff Lotus spread. I’m not sure this is available in SA but Im sure you can find some type of dairy free alternative.

All in all the dessert was a hit, everyone loved it and it was as close to a regular peppermint crisp tart as one could hope for.

Here is the recipe.

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Peanut butter ice cream

I usually make ice cream in my churner but that requires some forethought and planning and since this was a last minute decision I went will a ‘no cook’ ice cream. 

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Cheese, cheese, everywhere!

Shavuot, a celebration of the day the Jewish people received the Torah. As with all Jewish celebrations, we have special food related to the holiday. For Shavuot that means dairy.

Cheese, cheesecakes, pasta with lots of cheese and cream, ice cream, and most importantly (to me anyway), cheese blintzes. Yummy crepes filled with a sweet cream cheese mix and fried. They can also be made as savoury blintzes.

I found a recipe on Tori Avey’s site and modified it slightly. They were delicious!! Recipe below. All the lovely pictures taken by Paul.

batter
batter

 

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Fold over the bottom

 

Fold sides in
Fold sides in 

 

Keep rolling up and tucking the sides in
Keep rolling up and tucking the sides in 

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More fried things

Tonight the kids and I devoured these delicious apple fritters. So so so much of yumminess!

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