I feel like this recipe will play out more like a How-to than an actual recipe. You ever do arts and craft activities from Highlights Magazine? It’s sort of like that!
2 frozen pie crusts; thawed
Eagle Brand Dulce de Leche
E.D. Smith Apple Pie filling
Circular cookie cutter
Egg wash (1 egg + 1 tsbp. water)
1 tbsp. sugar
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Flour your work surface and roll out one pie crust and cut out 12 circles with the cookie cutter. Spread a small amount of the Dulce de Leche in the centre of the circle, then top it with a spoonful of the apple pie filling.
|Now you will see other recipes on the Internet that will say to layer the crust, caramel, pie filling, and lattice crust first and then cut. That works perfectly fine and admittedly might be easier but two things are happening with my method:
- You are able to roll out the dough you cut away for more cookies.
- The caramel will not spill out too much during baking thus avoiding a burnt sugary mess.
Roll out the other dough on a floured surface and cut into strips with the pizza cutter. Lay them across each other to create a lattice and cut them with the cookie cutter. Carefully lift off the surface using a spatula and place on top of the filling. Brush with the egg wash and sprinkle with sugar. Bake for 20 minutes or until golden brown.
These elegant shortbread cookies were perfect for holiday celebrations and #BakeChain packages. I found this recipe at Fine Cooking (particularly their special edition magazine The Best of Fine Cooking: Cookies).
I knew I found a winner when my Dad gave them his seal of approval… but he said he’d like them better without the jam and the glaze. Thanks, dude!
I found the recipe for this classy cupcake at CookingClassy.com though I used my own strawberry buttercream. I was looking for a lovely cupcake to complement a lovely meal prepared by my friend’s mother. Alright, I’ll level with you, I was trying to impress the mother. Not sure why, probably because I can’t impress my own sometimes.
(If my mom is reading this, I’m totally kidding! Love you!)
These heavenly to-go cupcakes come from one of my heavenly go-to recipe books, Cupcake Heaven by Susannah Blake. It’s a lovely tropical blend that’ll have you singing “You put the lime in the coconut…”
If you haven’t noticed, I was quite taken with British food fare as seen in my latest British Invasion series. This time, instead of taking the traditional afternoon tea scone and developing a cupcake recipe based on it, I decided to find a recipe for a straight-up scone. It’s super-easy and the only addition I made was that I added a tsp. of lemon zest into the dough. Added bonus: done without the use of my standing mixer. Sometimes a mixing bowl and a wooden spoon is all you need.
Surprise! This decadent dessert may have originated in England, not France… maybe, most likely, probably, I dunno. On my last day in London, the last meal of the journey took place at Dean Street Townhouse in Soho, where I capped it off with a Crème Brûlée (which appeared on the menu as “Trinity Vanilla Cream”). A symphony of rich creamy vanilla custard and crunchy toffee is just as sweet, no matter where it’s from. But for the sake of my “British Invasion” series, let’s say England.
Continuing my exploitation of traditional British desserts, here’s one that does not date back as far as Victorian times, but rather the 70s by two gents who seem to have been conducting their own Epic Meal Time experiments. Admittedly, I am not a huge fan of bananas unless they are mashed up and blended into a fluffy batter and baked… so that’s exactly how I incorporated the rich banana flavour into this cupcake. Adding a layer of dulce de leche on top allowing it to seep into the cake was just the icing under the icing on the cake.