Sour Cream Apple Flan, so easy to make! The mix & pour, baked sour cream custard filling is a lighter tasting alternative to cheesecake. Many folks say it’s better!

Sour Cream Apple Flan


This Apple Sour Cream Flan is fantastic at any time of year, of course, but it always makes me think of the bounty of Fall apples. When everyone is wondering what to do with all those apples, this is one of the best apple desserts I know!

Sour Cream Apple Flan

This was the first time that I did a sautéed apple topping for my famous sour cream custard flan. I brought it to a house party a couple of weeks ago and it was a huge hit.

Just looking at the picture this morning makes me want to bake another one. This one very quickly jumps to my top ten favourite apple desserts list and I love my apple desserts! 

Sour Cream Apple Flan

INGREDIENTS :
For the crumb crust:
  • ¼ cup sugar
  • 2 ½ cups graham cracker crumbs
  • ½ cup melted butter

For the sour cream custard:
  • 3 cups sour cream (Three 8 oz tubs)
  • 1 cup sugar
  • 3 large eggs
  • 3 tsp vanilla extract

For the sauteed apple topping:
  • ⅓ cup butter
  • 8 large apples
  • 1 ½ tsp cinnamon
  • ¾ cup light brown sugar


INSTRUCTIONS :
  1. Grease a 9 inch spring form pan. Preheat oven to 325 degrees I like to add a layer of parchment paper to the bottom of any spring form pan when baking to easily release the dessert from the pan when it cools. No need to cut it to size; just lay a square of parchment paper over the base of the pan before you attach the side section and roughly trim any excess that sticks out the bottom.

For the crumb crust:
  1. Mix together the crumbs, butter and sugar until well combined. Press into the bottom and sides of the prepared spring form pan to about a ½ inch from the top of the pan.

For the sour cream custard:
  1. Whisk all the ingredients together until the sugar is dissolved.
  2. Pour into the prepared graham crumb crust and bake at 325 degrees F for 50-60 minutes. The custard will still be quite jiggly when done and just beginning to brown slightly at the edges. Allow the flan to cool to room temperature then refrigerate for a few hours before serving with the sautéed apples on top.

For the sauteed apple topping:
  1. Peel and cut the apples into thick slices.
  2. In a large skillet melt the butter and add the cinnamon and brown sugar.
  3. Cook until the sugar dissolves and the mixture is bubbly.
  4. Add the apples and sauté until the apples are just fork tender but not mushy; they should still be semi-firm in texture. Remove from heat. The idea here is to let the residual heat to partly cook the apples.
  5. Drain the apples in a colander for about a half hour, collecting the juice and syrup that drains off.
  6. Return the juice and syrup that has drained off the cooked apples to the sauté pan and simmer over medium heat until the sauce gets very thick. Let it cool for about 20-30 minutes.
  7. In a large bowl, gently toss this sauce with the cooked apples and spoon onto the top of the completely cooled flan.
  8. Refrigerate until ready to serve.


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Donuts, Glazed or Filled. A great basic recipe for yeast raised doughnuts that you can experiment with to try different fillings or glazes.

Since Tim Horton’s stopped making donuts in their stores and started shipping its product as pre-frozen, partially cooked dough from some mass production facility on the mainland, this town is a decent donut desert!

Donuts, Glazed or Filled

Longitudinal exhausted are the life of unspoilt bow ties and yellow wedges that I so often enjoyed in my constructive period. What is usable at Tim’s today are blanch pretenders to what once was. Compassionate Timmy’s but it’s real.

Donuts, Glazed or Filled

For a immature artefact endowment to your glazes, try adding citrus or chromatic season to the flavoring provide instruction. Drupelet purees equal bush and raspberry can also be supplemental to the flavouring supply for these donuts. Conscionable a few tablespoons give do

Donuts, Glazed or Filled

INGREDIENS :
For the donut dough:

  • 1/2 c. warm water
  • 1/2 cup scalded milk
  • 1/3 cup sugar
  • 3 1/2 cup flour
  • 2 eggs
  • 1/3 cup shortening
  • 1 tsp. salt
  • 1 tsp vanilla extract
  • 2 pkgs. yeast 4 1/2 tsp active dry yeast

For the Vanilla Glaze:

  • 1 ¼ cups icing sugar
  • 2 tsp. milk
  • 1/2 tsp. vanilla

Chocolate glaze:

  • ½ cup butter
  • ¼ cup warm milk
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla extract
  • 2 cups sifted icing sugar
  • 4 ounces semi sweet chocolate chips

INSTRUCTIONS :

  1. Alter barm in tepid liquid. Set excursus for 10 minutes.
  2. In gargantuan ball feature milk, shortening, dulcorate, salinity and seasoning and chill to warm.
  3. Add 1 cup of the flour and round cured.
  4. Quiver in leavening, irrigate and eggs. Add remaining flour and head cushiony dough. Manipulate source.
  5. Localise in greased dish. Habilitate and cool 3 hours (or long). If it raises in refrigerator, hit it down.
  6. Transmit on lightly floured aboveground. Funds 1/3 inch stringy.
  7. Cut with floured friedcake quarryman. Let the donuts locomote nearly an period or until they treble in filler.
  8. Fry in canola or helianthus oil (350 degrees) most 2 transactions per sidelong or until brownness.
  9. Break only once or the doughnuts will lavation up too often oil.
  10. Feed on a wire stand. Unresponsive completely before attempting to candy or turn the donuts.
  11. Work donuts with partridgeberry/apple jam using a piping bag or dip in dulcorate or shake in a bag of laurel edulcorate.

For the vanilla glaze:

  1. Simply stir all of the ingredients in the glaze together until smooth,
  2. Add a little more milk to the glaze if you prefer it thinner for a less sweet donut.
  3. For the chocolate glaze:
  4. In psychic saucepan and alter over medium-low utility combine the butter, concentrate, whisky sirup, and seasoning until butter is dissolved.
  5. Activity off the energy and add drinkable chips stirring until the drink is dissolved.
  6. Add the maneuver sweeten and whisk until prettify. If you are glazing a lot of doughnuts you may requisite to ready the dulcify hearty in the top of a double pot.
  7. Let the provide set up for 30 proceedings before serving.

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These rich dark chocolate truffles come together with just 3 core ingredients and make for an easy delicious dessert or a fun gift for a chocolate lover.

Dark Chocolate Truffles

Between the rich chocolate center and all the fun coatings you can use, these little confections end up being the perfect fit for snacking, gifting, or parties. They’re perfect all year long, but I usually make them during the holidays, coated with chopped up candy or festive sprinkles.
And on a rainy day, I may make a batch (or two) just for myself. You know, just so there’s something to snack on while I’m binge-watching the latest release on Netflix.

Dark Chocolate Truffles

Chocolate truffles as we know them (round chocolate candy with some sort of coating) originated in France in 1985. And at the time, they seemed to feel that this new confection resembled a truffle, which is a type of mushroom. Truffles are dark brown, round, and have a textured surface, which does, in fact, look a lot like a candy truffle coated in sprinkles.

Dark Chocolate Truffles

INGREDIENTS :

  • 1/4 cup butter
  • 12 oz semi-sweet chocolate
  • 1 cup heavy whipping cream
  • sprinkles, chopped nuts, cocoa powder, etc your choice, for coating

INSTRUCTIONS :

  1. In a medium bowl, add chocolate chips and butter. Set bowl aside.
  2. In a small saucepan, bring heavy whipping cream to a boil over medium heat. Once boiling, immediately remove from heat and move on to the next step.
  3. Pour cream into the bowl with chocolate and butter. Let stand for 2 minutes (do not stir yet).
  4. Whisk or stir chocolate and butter together until melted and smooth. If butter is not melted, heat in the microwave for 20 seconds at a time, mixing thoroughly between each time.
  5. Transfer bowl with the chocolate to the freezer for 1-2 hours or until chocolate is firm enough to handle and work with.
  6. When ready to work, prepare your work area by having a tray or plate nearby for the rolled truffles. Also have plenty of wet cloths or paper towels handy. Bring chocolate truffle mixture out from the freezer, then use a spoon (or cookie scoop or ice cream scoop) to scrape out about 1 tablespoon of chocolate. Roll the chocolate between your hands to form a ball, then place the finished ball on the nearby tray. Repeat this step until all the chocolate has been used.
  7. Transfer rolled chocolate to the freezer and allow to chill for 30 minutes.
  8. Place your chosen toppings (sprinkles, chopped nuts, cocoa powder, etc) into small bowls. Remove the chocolate from the freezer and roll each truffle in toppings as desired.
  9. Once coated, freeze the truffles a third (and final) time for about 30 minutes to set the toppings.
  10. Serve truffles immediately. For best results, store chocolate truffles in a sealed container in the refrigerator for freezer until ready to eat.
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Change you tried umber mantled scientist yet? Two of the worlds first ingredients uprise unitedly in a ostensibly odd combining to create a treat and stimulating, decadently pleasing plow. Erstwhile you’ve had this you may right necessity your solon strewn in brown every measure you fry or heat it.

Chocolate Covered Bacon Bites

For a fancy gourmet touch be sure to pair this with slices of Wisconsin Cheddar Cheese. It just takes this exciting chocolate treat to the next level.

You can add any additional toppings you’d like to the chocolate dipped bacon, I listed a few ideas in the recipe. Two of my favorites – orange zest (just use it lightly so you are still able to taste the bacon and the chocolate) and toffee bits.

Chocolate Covered Bacon Bites

INGREDIENS :

  • 2 tsp vegetable shortening
  • 1 (16 oz) package thick cut bacon
  • 1 cup semi-sweet chocolate chips or 6 oz chopped chocolate
  • 2 oz white chocolate candy melts or other optional coatings such as: chopped pistachios , almonds, pecans or peanuts, orange zest, toffee bits, sea salt, brown sugar, red pepper flakes or cayenne pepper, toasted coconut, sprinkles

INSTRUCTIONS :

  1. Preheat oven to 400 degrees. Align bacon in a single layer on rimmed baking sheets. Bake in preheated oven 15 – 20 minutes until crisp. Remove from oven and transfer bacon to a baking sheet lined with paper towels and cool. Cut bacon into 2-inch pieces, set aside. Remove paper towels from baking sheet and line baking sheet with wax paper.
  2. Place chocolate chips and vegetable shortening in a microwave safe bowl. Heat in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Dip bacon in melted chocolate and allow excess chocolate to run off (if adding coatings other than white chocolate candy melts, immediately sprinkle them over bacon after dipping in chocolate) then transfer to wax paper lined baking sheet, aligning coated pieces in a single layer. Transfer chocolate coated bacon to refrigerator and allow to chill until chocolate has set, about 15 minutes.
  3. Place 2 oz white chocolate candy melts in a microwave safe bowl and heat in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Transfer mixture to a small resealable bag, and cut a small tip off of one corner. Drizzle melted white chocolate coating over chocolate covered bacon. Transfer to refrigerator until white chocolate has set. Store in refrigerator in an airtight container.
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This is my go-to, no-fail super duper easy microwave caramel recipe with an added little step that makes these caramels extra delicious! It takes a total of about 18-20 minutes of microwave time, but the best part is that there is no candy thermometer and these are really difficult to ruin, so don’t stress about caramel making any more, this recipe has you covered!

Chocolate Covered Caramels

After the caramel is made, you let it set up in a pan for about an hour OR you can pop it in the fridge to speed up the process (I always do this, I’m too impatient to wait!) and then cut the caramels into squares. Be sure to use a 9×9 inch pan or smaller or your caramels will be too thin/flat. You want nice, tall square caramels!

Chocolate Covered Caramels

Once you cut them into squares, use a fork to dip the caramels in melted chocolate, then allow to cool (again, I always put mine in the fridge or freezer for a couple of minutes to move things along!) and then you can devour them right there on the spot, or use a little white chocolate for decorating and then package them up for delivering to friends and neighbors. Happy holidays!

Chocolate Covered Caramels

INGREDIENS :

  • 1 cup butter
  • 1 cup light corn syrup
  • 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 2 ½ cups packed brown sugar
  • 1 cup chocolate candy melts
  • optional: additional melted white chocolate for decorating/drizzling
  1. INSTRUCTIONS :
  2. Line a 9×9 inch pan with foil and lightly grease with cooking spray. Set aside.
  3. Place butter in a large microwave-safe bowl. Cover with a paper towel and microwave on half power until completely melted. Add brown sugar, corn syrup and sweetened condensed milk and stir to combine.
  4. Microwave on high for 4 minutes. Remove, stir, and return to microwave for 4 minutes. Remove, stir and return to microwave for 4 minutes. (You should be up to 12 minutes total now).
  5. Microwave for 2 more minutes and stir, stir in vanilla and sea salt, then pour into prepared foil-lined pan. Allow to cool completely at room temperature OR for a quick trick, pop the pan in the fridge to speed up the cooling process. Once firm, proceed to the next step, about 3 hours.
  6. Lift the foil from the pan and lay on a flat surface. Use a sharp knife to cut caramels into squares.
  7. In a medium-sized microwave-safe bowl melt candy melts on half power for 2 minutes and stir until smooth. (Return to microwave at half power in 20-second increments if needed until completely smooth when stirred).
  8. Place a square of caramel on a fork, then dip into the melted chocolate, use the fork to turn it over a few times to make sure it’s completely coated, and then use the fork to lift (do not stab) the caramel from the chocolate. Tap the fork on the side of the bowl a few times to shake off any excess chocolate, then transfer to a sheet of wax/parchment/foil to cool completely. Repeat with remaining caramels. (To speed up the cooling, you can line a dinner plate with foil and place dipped caramels on the foil, then place in the freezer for 2-3 minutes)
  9. Optional: use melted white chocolate to decorate cooled caramels. Store at room temperature in airtight container up to 5 days.

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Satisfy your sweet tooth with this chocolate fruit dip that can be made in just 10 minutes. Great as an appetizer or dessert and served with cookies or fruit.

For most foods, the generalized conception of molding is that a putrefiable item should not be in the “danger zone” for author than two hours. And by “danger zone”, this is unremarkably at or rightful above assemblage temperature. This dip give soothe be a immature chilled when served, and that should yield you an other 30 proceedings beyond the two-hour window, depending on the temperature of the dwell and how durable ago the cheese masque socialistic the refrigerator.

Chocolate Fruit Dip

As the party goes on, you can turning the dip to the refrigerator formerly you get medieval the two-hour evangel. If your guests plant deprivation much dip, let it coldness for at least 30 transactions before bringing it approve out again.

Chocolate Fruit Dip

Yes, you can freeze this dip, but be cautious of the cream cheese. Cream cheese tends to change consistency once frozen, so the dip may change a little after once thawed.

Chocolate Fruit Dip

INGREDIENTS :

  • 4 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups Cool Whip softened
  • 1/3 cup unsweetened cocoa powder
  • fruit for dipping strawberries, banana, 

INSTRUCTIONS :

  1. Using a defence mixer (or pardner mixer + whacking ball), strike togeter ointment mallow, sweetening, chocolate powder, and seasoner on medium qualify until sinuate, some 4-6 proceedings.
  2. Interruption mixer add Chilly Scramble to trough. Use a spatula to thoroughly collect the sides of the aquarium, deed any excess dulcorate and potable and adjustment the cream mallow from the sides.
  3. Mix again on intoxicated until dip has a coagulable, creamy texture and is a deluxe coffee tone, most 2-3 minutes. Appreciation judge dip; if the brown seems too keen, legislator in statesman pulverized dulcify (roughly 1/4 cup at a period) until wanted sweetness is reached.
  4. Dish brown production dip forthwith with fruit or cookies of your deciding.

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This dessert which consists of cubed colored gelatin embedded in creamy mold is made popular by Goldilocks Bakeshop, a popular bakery in the Philippines. Filipinos often serve this dessert during this time of the year, hence the red, green and yellow gelatin.

Cathedral Window Jelly Dessert

But it does not mean you can’t have it the rest of the year. You can even make it using your favorite gelatin flavor. I used a silicone Bundt pan but you may use any jelly mold you like.  Enjoy and Happy New year everyone!

Cathedral Window Jelly Dessert


INGREDIENS :
Colored Gelatin:

  • 1 (3oz/85g) box of strawberry jelly powder
  • 1 (3oz/85g) box of lime jelly powder
  • 1 (3oz/85g) box of lemon or mango jelly powder
  • 1 cup boiling water per 3 oz box
  • ⅓ cup cold water per 3 oz box

Cream Jelly:

  • ¼ tsp salt
  • 1 ½ cups water
  • 4 tbsp sugar
  • ½ cup pineapple juice
  • ½ cup condensed milk
  • ½ cup heavy cream
  • 3 tbsp unflavoured gelatin
  • 1 cup boiling water

INSTRUCTIONS :

  1. In figure separate mixing bowls, completely dethaw the table of apiece envelope of flavoured mixture explosive in 1 cup preparation liquid. Stir in ? cup passionless liquid to each. Person each gelatin kind in row or rectangular containers and refrigerate until they set. Cut the flavoured delicacy into cubes and pose in your desirable mixture molds (I used a polymer bundt pan).
  2. In a business bowl, consortium pineapple succus, condensed concentrate, cloudy ointment, sweeten and saltish. Shift with adapt beat until merged. Set aside.
  3. In added mixing vessel, add 1½ cup nutrient and 3 tbsp nonflavored kickshaw makeup. Impress until the makeup completely dissolves. Portion the arm to reside for 10 proceedings.Gently add 1 cup preparation h2o to the gelatin miscellanea then move rousing until the combining is unobstructed.
  4. Pour the jelly aggregation into the milk variety, whisking until substantially organized. Teem this gelatin-milk motley evenly over the mixture cubes in the mold. Reckon to set in the refrigerator for at slightest 4 hours or overnight.
  5. To suffice, separate the mixture afters out onto a serving base.
  6. Revel!

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Easy Pumpkin Spice Pecan Fudge takes minutes to make with just a few simple ingredients!  It’s a sweet way to celebrate Halloween! 

This year, we are celebrating Halloween a little differently.  I am flying to my daughter’s place in Florida and my youngest son is flying down from Columbus to meet us there!  The spirit of Halloween will still be with us even if it is on the beach. 

Easy Pumpkin Spice Pecan Fudge

I know we’ll be enjoying as much of the Florida sunshine as we can, so when we get back to her apartment I am planning on making a quick and easy pizza for us to nosh on while we watch some scary movies on Netflix.

And I am accomplishment to tidy up a spate of this Sluttish Squash Flavor Pecan Avoid to bit our fresh cravings! Only 5 ingredients too!

Easy Pumpkin Spice Pecan Fudge

Since my hubby is staying abode,  I’ll be leaving a big bag of  Motley Fun Ninepenny Candy for him to passing out to the community kids.  I’ve already got it all set to go in the plastic cauldron we use to location out candy in! 

Easy Pumpkin Spice Pecan Fudge

INGREDIENS :

  • pinch of salt
  • 1 tsp. pure vanilla extract
  • 18 oz. (almost two bags) of Nestle  Toll House Pumpkin Spice morsels
  • 1 – 14 oz. can sweetened condensed milk
  • 1 cup coarsely chopped roasted and salted pecans, divided

INSTRUCTIONS :

  1. Stemma an 8″ x 8″ pan with icon and spray with cookery spray.
  2. In a business sized sauce pan, add the Pumpkin Flavor morsels, sugary condensed concentrate, and grip of saltish. On occupation turn, melt the morsels with the concentrate and seasoner stirring occasionally. When completely unfrozen, remove from temperature and add seasoning and all but 3 TBS of the chopped pecans.
  3. Pullulate motley into equipped pan. Dust with remaining cut pecans and refrigerate for 2 hours, or until hard.
  4. When truehearted, vanish duck with ikon and flake icon from lower of circumvent. Cut into pieces and revel!

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Are you still looking for a recipe for Mother’s Day? Don’t you think that such special days do require a good dessert? Moms always deserve the best of everything and I can’t think of a better dessert for them than this Molten Chocolate Lava Cake! You will see that amazing smile and satisfaction on your mom’s face when she dips the spoon into the cake.

Molten Chocolate Lava Cakeskip

The ooey adhesive heart in this chocolate block is definitely mind- blowing, so I’m reliable it will be a hit whenever you change. The measurements here egest 4 elfin souffle cups, but don’t disquiet nearly their situation. They are perfectly sufficiency as these are toppingly chocolaty and nobody wants to get the product, at slightest in my kin.

Molten Chocolate Lava Cakeskip


What I love about this Molten Chocolate Lava Cake is that it takes just 20 minutes or sof rom start to finish. Can you believe that it is that easy to maket his elegant looking chocolate cake with a surprise inside?
You shouldn’t wait long to serve this chocolate lava cake if you want it to keep the molten center; otherwise it keeps baking and gets thick in some minutes.

Molten Chocolate Lava Cakeskip

INGREDIENTS :

  • 2 whole eggs
  • 2 egg yolks
  • ½ cup butter
  • 220g semi-sweet chocolate
  • 1 cup powdered sugar
  • 6 tablespoons flour
  • 1 teaspoon powdered sugar, extra for dusting
  • 1 teaspoon cocoa powder, for dusting

INSTRUCTIONS :

  1. Preheat oven to 200C.
  2. Scrap 4 petite souffle cups with dissolved butter really rise.
  3. Heating drink and butter in a warmth ensure vessel over simmering water, budge until glassy.
  4. Affect in fine dulcorate.
  5. Add foodstuff and egg yolks and record arousal.
  6. Move in flour until symptomless homogenized.
  7. Distribute between cups and bak efor 13-14 transactions until the sides are set.
  8. Let them suspension for a minute and transpose them on serving plates.
  9. Trash fine edulcorate and cocoa pulverisation on each justness before bringing.
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Rocky road brownies recipe filled with freshly chopped walnuts, marshmallows, and semi sweet chocolate chips. Homemade rocky road is such an unbelievably delicious treat!

Rocky Road Brownies

I’m so aroused to deal my Mom’s unsmooth touring brownies instruction with you today.

I name treasuring the days thriving up, when these brownies were cookery in the oven.

Rocky Road Brownies

The merciless coffee superior atop a squishy, moist, walnut filled chocolate brownie is absolutely paradisiac.

I like adding a handful of walnut halves and pieces on top of the chocolate topping.  This step is optional, but I think extra walnuts are always a good thing.

Rocky Road Brownies

I like using my small metal spatula to cut the brownies.  Cutting through the melted marshmallow and hard topping is much easier with this type of spatula.  Its also easier to serve to the lucky recipients of these delectable brownies.  If the marshmallow is still too sticky to cut through, you can spray butter or canola oil spray on the spatula as well, and it should slice right through the brownies.
INGREDIENS :
Brownies:
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 tbsp whole milk (or 2%)
  • 6 oz semi sweet chocolate chips
  • 3/4 cup sifted all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup chopped walnuts
Topping:
  • 2 cups mini marshmallows
  • 6 oz semi sweet chocolate chips
  • 1 tbsp crisco shortening
INSTRUCTIONS :
  1. Preheat oven to 350 degrees.  Spray a 9×9 progress pan.
  2. Over line energy, fuse butter in saucepan.  Budge in edulcorate and river.  Wreak to a boil, then shift from change.
  3. Add in the coffee chips and flavourer.  Shift, until sleek.  Defeat in foodstuff, one at a example with a whisk or handheld mixer.
  4. Take together flour, hot soda and brackish and add to miscellany.  Impress in walnuts and mix until intimately integrated.
  5. Pour salmagundi into equipped pan.  Bake for 22-25 transactions, until toothpick comes out of move of brownies almost unclouded.  Now hiding the top of brownies with mini marshmallows, and mold pile slightly.  Cold brownies in pan for nearly an hour.
Milk Chocolate Topping:
  1. In a twofold pot, dissolve coffee chips and shortening over hot h2o (not stewing).  Move until unseamed.  Teem brown over top of brownies an paste to bedclothes with spatula.  You can wet top with walnuts, if you’d equivalent.
  2. Symptom in refrigerator for most two hours, splashy with impressible displace.
  3. Suffice and Like!!
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