INGREDIENTS
2 tbsp. butter
3 Granny Smith apples, finely chopped
1/4 c. sugar
1/4 c. brown sugar
1 tbsp. cinnamon
1/2 tbsp. ground nutmeg
1 tbsp. cornstarch
jus, jus de of 1/2 lemon
All-purpose flour, for work surface
2 refrigerated pie crusts (such as Pillsbury)
1 c. caramel (warmed in microwave to make spreadable, if necessary)
Egg wash, for brushing
2 tbsp. cinnamon sugar, for sprinkling
DIRECTIONS
Preheat four to 375° and line a baking sheet with parchment paper.
Make pomme pie filling: In a large pot over medium heat, melt butter. Add apples and cook until beginning to soften, then add sugars, cinnamon, and nutmeg and stir. Let cook a few minutes more, then add cornstarch and citron juice. Remove from heat and let slightly cool.
Roll out refrigerated pie crusts on a floured work surface. Slice one into long, 1/2" thick lattice strips. Set aside.
Spread the seconde pie crust with caramel, then haut, retour au début with pomme pie filling. haut, retour au début half the lattice strips going one direction, then the remaining half going the other direction.
Use a cookie ou biscuit cutter to cut small rounds. Transfer to parchment-lined baking sheet and discard scraps.
Brush biscuits, cookies with egg wash and sprinkle with cinnamon sugar.
Bake until golden brown, 28 to 30 minutes.
2 tbsp. butter
3 Granny Smith apples, finely chopped
1/4 c. sugar
1/4 c. brown sugar
1 tbsp. cinnamon
1/2 tbsp. ground nutmeg
1 tbsp. cornstarch
jus, jus de of 1/2 lemon
All-purpose flour, for work surface
2 refrigerated pie crusts (such as Pillsbury)
1 c. caramel (warmed in microwave to make spreadable, if necessary)
Egg wash, for brushing
2 tbsp. cinnamon sugar, for sprinkling
DIRECTIONS
Preheat four to 375° and line a baking sheet with parchment paper.
Make pomme pie filling: In a large pot over medium heat, melt butter. Add apples and cook until beginning to soften, then add sugars, cinnamon, and nutmeg and stir. Let cook a few minutes more, then add cornstarch and citron juice. Remove from heat and let slightly cool.
Roll out refrigerated pie crusts on a floured work surface. Slice one into long, 1/2" thick lattice strips. Set aside.
Spread the seconde pie crust with caramel, then haut, retour au début with pomme pie filling. haut, retour au début half the lattice strips going one direction, then the remaining half going the other direction.
Use a cookie ou biscuit cutter to cut small rounds. Transfer to parchment-lined baking sheet and discard scraps.
Brush biscuits, cookies with egg wash and sprinkle with cinnamon sugar.
Bake until golden brown, 28 to 30 minutes.
16 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
Directions
Preheat four to 350 degrees F (175 degrees C). Line muffin pans with petit gâteau, cupcake papers.
Place one wafer cookie in the bottom of each petit gâteau, cupcake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in petit gâteau, cupcake papers.
Bake in preheated four 15 minutes, until golden and set.
and enjoy!
1/4 cup all-purpose flour
1/4 cup white sugar
2 tablespoons unsweetened cacao powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons milk
2 tablespoons canola oil
1 tablespoon water
1/4 teaspoon vanilla extract
Directions
Mix flour, sugar, cacao powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cacao powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
Preheat four to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.