Apple Pie Cookies

Who wouldn’t like apple pie in this moment, an all American but by now international comfort food? Well here’s an easier alternative with all the ingredients and flavours of apple pie rolled into one cookie. This is a soft cookie with a slightly crunchy exterior and filled with delicious chunks of fresh apple. Great for breakfast or a snack. If you want extra crunch add chopped walnuts or pecans. Continue reading

Louisa May Alcott’s Apple Slump

This was a dessert loved so much by Alcott , author of “Little Women”, that she nicknamed her home (Orchard House) “Apple Slump”. My version is an updated recipe of an early American steamed apple dessert. It may seem like a crumble or cobbler but the topping is actually biscuit batter. The early American version was actually cooked on top of the stove with the biscuit batter steamed by the bubbling apples. Here it’s baked in the oven with a sprinkling of pecans which gives it a crispier topping. Continue reading

Filled Brioche (Tang Zhong Method)

These Filled Brioche using the oriental Tang Zhong Method make the lightest and fluffiest sweet rolls ever. I put off making these rolls for a long time thinking them complicated, but nothing could be further than the truth. There’s only a tiny additional step that takes 5 minutes, that is the “water roux” which is simply a small amount of water and flour boiled together to a paste. This gel like starter is what creates the softness and also prolongs the freshness of these rolls. Well worth the extra effort! By the way this recipe lends itself to a myriad of different shapes and fillings as you’ll see in my post. Try it – and you’ll never go back to the usual method! Continue reading