After such a long break – we’re back with another recipe! And for the first time – it’s a pie! It’s fall. Fall = fall baking. And fall baking = pumpkin pie + apple pie. Let me also tell you, your kitchen is going to smell a m a z i n g after whipping up this caramel apple pie recipe I have for you today. It comes with all the traditional pie spices like cinnamon, all spice, etc. However, the secret ingrediant is actually ~ cardamom. This is an ingrediant all south asians swear by in their tea – which brings out the most aromatic scent and flavor. So if that’s the case , why not add it to a pie ? I had the chance to test this theory out, and to my relief, it hit just the right notes in accentuating that fall spice flavor! Here’s how you can make your very own batch of this sweet & delicious fall pie:
- For the pie crust: 1) Pillsbury pie crust (I know ~ this is technically cheating but who doesn’t love a shortcut plus these pie crusts work just perfect) 2) 1 egg
- For the filling: 1) 6 granny smith apples 2) 1 tsp cinnamon 3) 1 tsp allspice 4) 1 tsp ground cardamom 4) 2 tbsp cornstarch 5) 3/4 cup PC brand caramel sauce (or you can make your own) 6) pinch of salt 7) 1 cup brown sugar 8) 1 tbsp lemon juice 9) 1 tbsp butter
- Start off by rolling out the pie base into your pie tin. Allow it to cool in the refrigerator while you make your pie filling.
- Slice your apples into thin pieces. Add in the lemon juice – this is going to prevent the apples from browning. Combine with brown sugar, cinnamon, all spice, & cardamom. Add in the caramel sauce and toss until well coated. Finally, repeat with the corn starch and mix until well coated. Set your filling aside.
- Take your pie tin out of the refrigerator and coat the base of the pie with a about a teaspoon or two with cornstarch. This is going to help keep that crisp on the bottom of your pie and keep it from going soggy once we add the filling. Once coated, add your pie filling. *tip: the key here is I actually strained my apple filling BEFORE adding it to my pie. This is because overtime, your apples are going to release quite a bit of juice. This is going to a result in a soggy pie once baked. So to prevent that, let your apples sit for a bit and actually strain some of the juice before adding it to the pie base.
- Right before topping your pie, add a few dallops of butter to the top of your pie filling. This is going to help create that creamy center we’re going for.
- Once your pie filling has been added – this part is completely upto your creativity on how you’d like to top your pie! I decided to go with a classic lattice ~ but you can also cut out fall shapes , or just cover the pie whole and go for a classic star vent design.
- Once you’ve topped your pie, coat the top with an eggwash. I found using egg whites worked best (1 egg) for giving that perfect golden brown color.
- Preheat oven to 375 degrees farenheit. Bake for about 40-55 min till a nice golden brown color. *Tip ~ if you notice your crust browning too fast – cover the top with tin foil. This should prevent any further burning.
- Serve warm and of course topped with caramel & icecream!
Kudos to whoever came up with the name nicecream. I mean seriously, there’s no better way (or simpler) to describe it.
Nicecream, yet another hot topic in the world of social media and healthy eats. Who could complain though, everyone’s favourite summer treat made healthy & condensed into two simple steps?! I’m sure all about it.
Since dessert is an easy course to experiment with, I decided to get creative on this recipe. Two of my favourites: cardamom and blueberry, fused into a fresh new flavor. The tang of the frozen blueberries combined with the pungent flavor of cardamom combine to create a refreshing new taste. An additional dash of condensed milk gives it that indulgent sweet flavor any dessert needs. Here’s how you can make your very own batch of Blueberry & Cardamom infused nicecream:
- 2 frozen bananas
- 1 cup frozen blueberries
- 1 cup yogurt
- 3-4 pods cardamom
- 2 tsp condensed milk
- Ice cubes if needed
- Break open your cardamom pods using a mort and pestol and scrape the seeds out into the blender.
- Blend the frozen bananas, blueberries, cardamom pod seeds, yogurt, and condensed milk for about 45 seconds until well mixed. The consistency should be thick and creamy, just like regular icecream! If the desired consistency is not obtained at first, add a 1/4 of cup of icecubes and blend once more. Serve immediately.
And yes just like that you’re done! One batch of creamy yet light-as-air blueberry nicecream. Perfect for any hot day out in the sun or to be enjoyed at leisure. Since no additional sugars were added, you end up feeling half the guilt of regular icecream with the same great taste. Just be quick before it melts! This sweet dessert is approved by yours truly- S.
When it comes to keeping cool for the summer, there’s a couple options available out there: a) ice cream, b) popsicles, or c) a nice ice cold drink. However, if you grew up in a South Asian household like myself, then you had access to one other option, d) Kulfi.
Kulfi is one of my childhood faves! Since its only found at South Asian markets where I live, it was a rare summer treat for me. But of course, with age & a handy dandy South Asian mother, you learn some tricks up your sleeves how to make your very own kulfi at home, enjoyable at anytime of year! I’ll be sharing this recipe with you guys so you too can make your very own homemade kulfi to keep cool this summer. The best part is, all it takes is just FOUR simple ingrediants. Here’s how:
- One can evaporated milk
- One can sweet condensed milk
- One handful of pistachios (no shell), grounded
- 1 teaspoon of cardamom, grounded
- In a bowl, combine the evaporated and sweet condensed milk.
- Next, take your cardamom pods, and pistachios, and slightly microwave the two until a light golden brown color. This provides a roasted effect, making it easier to grind both the cardamom and pistachios into a fine powder. This also increases the aroma of the two, which is crucial to the overall flavor of the kulfi.
- Next, using a mort and pestol, break open the cardamom pods and remove the skin, leaving behind only the cardamom seeds.
- Next, use a blender to grind together the cardamom seeds and pistachios into a fine powder. Mix this powder into the bowl with the milk mixture and stir well.
- Once combined, pour this mixture into either a popsicle mould, or a kulfi mold. These kulfi molds can be found at any south asian market. If not, a popsickle mold does just as well!
- Allow the kulfi to freeze atleast 6 hours or overnight before serving. Garnish with pistachio powder before serving as per taste.
And there you have it! One creamy, cold, sweet dessert to keep cool this summer. Definately a must for any summer barbecues to finish off a long day. This summer sweet is approved by yours truly- S.
*Tip 1: Kulfi does not only have to be served as a popsicle. It can also be served in a similar fashion to icecream. Freeze the kulfi mix overnight in a bowl sealed with clean wrap overtop. This should give the same kulfi mix ready to be scooped and served!
*Tip 2: Unlike icecream or frozen yogurt, the consistency of kulfi is slighty less thick. Therefore, be sure to be weary of a faster melting time when enjoying this summer treat!
If you’re a person who’s a fan of keeping it simple with a twist, then sweet jesus dessert café is definately a local eat you must try. I had the chance to attend the downtown toronto location which I will be doing this review based on.
Aesthetics wise, it’s a fairly tiny shop, which gives the café a cozy feel. However, this does take away from the prospect of eating inside the café, as there was limited seating. We also cannot forget the infamous blue walls cannot be mistaken in every social media pic possible. The way I saw it, the simple color palette with a kick of blue coincides well with the simplicity of the menu with their kick of toppings!
Food wise, their menu items range from soft serve to espresso, giving customers a variety in satisfying that inner sweet tooth. Staff was a little short on my visit, considering the time of month was just before the city’s summertime icecream rush, but that also meant a short waiting time and customer service was no less according to that.
On my visit, I decided to opt for a small (which is a lot more than the cup seems so be weary when choosing between a small or their larger size soft serve) birthday cake icecream. This flavor was a vanilla softserve topped with creamcheese icing and cake bits. The topping had a flavor more similar to cookie dough than cake, however the overall flavor was well combined with the sweetness of the vanilla softserve. Another sweet option on the menu was the cookies and cream flavour. This flavor was similarly served with vanilla softserve topped with cookie bits. Similar to the birthday cake flavour, the cookie toppings enhanced the sweetness of the vanilla softserve so each bite with the two combined made the overall success of the dessert.
Overall, this spot is definately worth checking out, especially on those hot summer days that just call for a little dose of sweet icecream. This dessert cafe is approved by yours truley – S.
- Overall experiance: 6/10
- Overall food quality: 6/10
- Overall price range: $